Last month I visited Bottega with my husband and best friends on a trip to Napa Valley.
Needless to say, It was amazing!!
The restaurant was beautiful and the food was so delicious.
Some of the things that we feasted on were:
Insalata del Uve organic greens, verjus vinaigrette, oven-dried grapes, candied hazelnuts, pecorino
Burrata Caprese creamy whipped mozzarella burrata, golden bear ranch heirloom tomatoes, toasted bruschetta, basil oil & balsamic caviar
Polenta Under Glass, caramelized wild mushrooms, balsamic game sauce
Red Wheat Linguine Bolognese veal, pork & porcini mushroom sugo, rosemary, parmigiano reggiano
Wood Grilled Chops of Grass-Fed Lamb local cherry and tarragon vinaigrette creamy ancient grain polenta
I was completely smitten with the polenta and the lamb and the caprese (I could go on and on). So, in honor of our trip to Bottega I decided to make
Sauteed Shrimp and Lobster over Creamy Polenta with Balsamic Sauce
The polenta and balsamic sauce are from Michael Chiarello’s “Bottega” cookbook and I added the sautéed lobster and shrimp to complement.
Shrimp and Lobster over Polenta with Balsamic Sauce
Balsamic Sauce (adapted from Bottega)
1 cup balsamic vinegar
1 shallot, chopped
1/4 cup extra-virgin olive oil
1 cup coarsely chopped yellow onions
1/2 cup coarsely chopped carrots
1/2 cup coarsely chopped celery
1 bay leaf
1 cup dry red wine
4 cups chicken stock
6 black peppercorns
4 tablespoons unsalted butter
1 1/2 cup heavy cream
3 cups cold water
1 cup fine-ground polenta
1/2 teaspoon freshly grated nutmeg
1/2 cup fontina cheese
1/4 cup freshly grated Parmigiano-Reggiano cheese
Sauteed Shrimp and Lobster
3 tablespoons extra-virgin olive oil
2 lobster tails (3 ounces each)
1 pound medium shrimp
For the Balsamic Sauce
In a small sauce pan, combine the vinegar and the shallot. Bring to a simmer over medium heat and cook until reduced by half, about 10 minutes. Remove from heat and set aside.
In a large saucepan, heat the olive oil over medium-low heat and add onions, carrots, celery, and bay leaf.
Cook, stirring occasionally, until the vegetables are deep brown, about 20 minutes. Add the red wine and reduce heat to medium-low. Cook to reduce by half, about 10 minutes.
While the vegetables are cooking pour the stock into a stock pot, add the peppercorns, and cook over high heat until the liquid is reduced by half, about 15 minutes. Pour the reduced stock into the pan with the red wine and vegetables. Cook for 5 minutes over medium heat. Remove the bay leaf. Add the reduced balsamic vinegar. Remove from heat, stir in butter, and set aside.
For the Polenta
In a large, heavy saucepan, combine the cream, water, and salt. Bring to a boil over high heat and then reduce heat to medium. Gradually whisk in the polenta in a slow, steady stream. Whisk until the liquid boils again and the grains are suspended in the liquid. Keep whisking so the polenta does not scorch. Once it comes to a simmer, switch to a wooden spoon and stir every few minutes until the polenta is creamy without any hint of grittiness, 15 to 20 minutes. Remove from heat and stir in the nutmeg, fontina, and parmesan.
For the Shrimp and Lobster
Peel and devein the shrimp. Peel and devein the lobster.
Cut the lobster into bite size pieces. Chop the shallot. In a medium pan, heat the olive oil over medium heat. Add the shallot and sauté for 1-2 minutes. Add the shrimp and lobster and cook until done (no longer pink).
Serve the shrimp and lobster over the polenta. Drizzle with the balsamic sauce.