Cook it! Gulf shrimp In “Acqua Pazza”
Chef Vincenzo Betulia of Campiello cooks Florida ...
Photo by MANUEL MARTINEZ // Buy this photo
1177 3rd Street South, Naples, FL
Watch chef Vincenzo Betulia of Campiello Ristorante & Bar, 1177 Third St. S., Naples, 435-1166, make Florida gulf shrimp in acqua pazza (crazy water) and follow along with the recipe below.
Betulia was born in Sicily and came to America when he was two years old. His mother, father and grandmother settled in Milwaukee where his life revolved around food.
He says he knew he wanted to be a chef since he was very young and started on his career by working in restaurants when he was 14. He was a prep cook for Paul Bartolotta’s Ristorante Bartolotta in Milwaukee and quickly became its head chef. He moved to Chicago to be the executive chef of Spiaggia and at the same time attended culinary school at Kendall College. While vacationing in Naples in 2000 he dined at the 2-year-old Campiello Ristorante and says he fell in love with the food and the city. Within a few months he was back in Naples as the chef and has been here for 11 years.
Betulia says he is a very big fan of local ingredients and rustic comfort food. He changes his menu twice a year but keeps diners’ favorites, especially the fresh pappardelle with braised veal and the chicken-and-carmelized pear salad.
The restaurant’s kitchen is front and center, and cooking there is similar to being on a stage, says Betulia. Diners see and smell everything that is happening, and it is truly dinner and a show.
Make Betulia’s Florida gulf shrimp in acqua pazza for two with this recipe:
Florida gulf shrimp in acqua pazza
Pinch of chile flake
2 ounces olive oil
1 large bay leaf
1½ cloves garlic, thinly sliced
6 count fresh shrimp (10-15 count per pound size)
4 ounces white wine
3 ounces basic tomato sauce (any good tomato sauce— home made or out of a jar
1 crostini (a crusty piece of bread either crisped in the oven or grilled)
Parsley, chopped for garnish
- In a saute pan heat the olive oil and add the garlic, bay leaves, and chile flake.
-Saute slowly to allow the garlic to toast to a golden brown then add the shrimp and continue to saute.
- De-glaze with the white wine by bringing the wine to a boil and slightly reduce to burn off the raw alcohol.
- Add tomato sauce to the shrimp broth and reduce slightly to thicken.
- Spoon into a bowl and garnish with the crostini, chopped parsley and a drizzle of olive oil.
— Sheila Mesulam, email@example.com