Try Making These Mercato and Righteous Tap House Meals

This pasta from Mercato and this lobster from Righteous Tap House are too good to pass up! Contact nick@thewcpress.com to get involved in our August Edible West Chester issue!

From our Edible West Chester issue 2017.

Mercato — Penne alla Vodka

Ingredients:

• 1 lb penne
• 3 cloves garlic
• 1/2 cup grated Parmigiano
• 28 oz San Marzano tomatoes
• 4 tbsp olive oil
• 1 cup vodka
• 1 cup heavy cream
• 1/2 cup chopped prosciutto
• 1/4 cup of fresh chopped basil
• 4 tbsp of EVOO
• pinch of red pepper

Directions

1. In a wide pot big enough to hold all the pasta and sauce, heat the olive oil.
2. Add the garlic and cook until golden brown
3. Stir in the cubed prosciutto and cook until golden brown (3-5 minutes).
4. Add the tomatoes, crushed pepper, pepper and salt
5. Simmer for 10 minutes
6. Add the vodka and cook until it no longer smells strongly of vodka (about 3-5 minutes).
7. Stir in the cream and simmer for 2-3 minutes.
8. Cook the pasta until al dente.
9. Add the pasta to the pot with the sauce and stir until pasta is covered.
10. Add additional salt and pepper if needed.
11. Toss with the freshly grated cheese and basil. Serve.

Righteous Tap House — Pan-Roasted Bourbon Lobster

Ingredients

• 2 lbs live lobsters
• 1/4 cup EVOO
• 1/2 cup sliced shallots
• 4 garlic cloves thinly sliced
• 2 tbsp capers
• 1/2 cup Wild Turkey
• 6 oz lobster stock
• 1 lemon, juiced and zest
• 8 tbsp cold butter
• 2 tbsp parsley
• 2 tbsp tarragon
• salt and pepper

Directions

1. Remove tomalley and roe from lobsters, then mix them in a small bowl with the herbs.
2. Heat oil in a large sauté pan.
3. Place lobster meat-side down for 3-4 minutes until meat is caramelized.
4. Turn over and cook shell-side for 2 minutes.
5. Add shallots, garlic, capers. Cook until lightly browned.
6. Remove from heat and add bourbon.
7. Place back on flame until reduced by half.
8. Turn lobster meat-side up. Add lobster stock. Place in 450F oven for 5 minutes.
9. Place lobster on serving dish.
10. Put sauce on medium heat. Whisk in row, tamale, herbs, lemon zest.
11. Remove from heat. Whisk in butter and sip.
12. Ladle on top of lobster and serve immediately.