Pricci brings a taste of Italy to Good Day Atlanta

If you want a true taste of Italy without having to leave Atlanta, you can get right now at Pricci, in Buckhead.  The regional menu for the month of May is fousing on Sicily and Chef Piero Premoli stops by to show us some of the highlights and share recipes for viewers to try out at home.   

For today's recipes see below.  For more on Pricci click here.  

Pricci Insalata di anguria

For The Vinaigrette
¼ Cup Red Wine Vinegar
¼ Cup E.V.O.O.
¼ Cup Salad Oil
1tsp Dry Oregano
Salt & Pepper to taste

In a large mixing bowl, combine all the ingredients
for the vinaigrette, whisk together, and set aside

For The Salad
10OZ Seedless Watermelon
10OzLb Fresh Campari 
1 Red Onion
½ Oz Fresh Oregano
Salt to taste

Thinly slice the red onion, place in a small bowl, cover 
with some of the vinaigrette, let marinate for 5 minutes.
Large  Dice  the  watermelon  (2in  cubes),  wash  and 
quarter  the  tomatoes,  pick  the  fresh  oregano  leaves  and 
discard stems. 
Drain the marinated onions.
Add all the ingredients back into the mixing bowl with 
the vinaigrette, toss gently, and divide into 4 portions. 


Pricci Linguini Frutti Di Mare Recipe 

2 Cups Flour
3 Large Eggs
2 Tsp Olive Oil
1 tsp Salt
2 Tsp Water
Makes Four            For The Sauce
2oz Chopped Garlic
12 Mussels
12 Clams
12 Shrimp
10oz Calamari
4 Jumbo Prawns
4oz White Wine
6oz Fresh Tomato sauce
6oz cut Cherry Tomatoes
1oz Olive oil
1Tbsp. Chopped Fresh 
Salt & Pepper to taste

The Pasta 

On a clean surface place the flour, make a well in the 
center, and place the rest of the ingredients inside. Work the 
mixture with hands until it forms into a dough.
Knead for 10 minutes until smooth. Let dough rest for 5 
to 10 minutes. Divide dough into 8 balls and use a pasta machine 
to roll and cut dough into linguini (5mm thick by 18cm long). 
Cooking Time 2 to 5 minutes.

For The Sauce

In a large skillet over medium heat, combine, oil, garlic, 
mussels, clams, prawns, and shrimp. Sautee until garlic starts to 
brown, then add the wine. 
Cover pan until all the clams have opened, add the 
tomato sauce, fresh tomato and parsley. Simmer 2-3 minutes.
Add Calamari at the end and cook 2 additional minutes 
until it is cooked
While the sauce is reducing, in a large pot of boiling 
water cook fresh pasta, drain, and add to the sauce, allowing 1 
minute for the pasta and the sauce to come together.
Set aside the cooked prawns for garnish (optional).
Divide into 4 portions, place pawns on top