Savory dishes will tempt festival's participants

• A taste of L' Italia
• Festival benefits Hawai'i Lupus Foundation

Sautéed herbed shrimp is simmered in a sauce made with wine, basil, parsley and chopped garlic. Deborah Booker • The Honolulu Advertiser

Ice Cream and Summer Berries with Peppered Red Currant Sauce

• 5 scoops mascarpone ice cream* (or any good vanilla ice cream)
• 3 cups assorted berries (raspberries, strawberries, blueberries)
• 1 cup peppered currant sauce

For the sauce:

• 1 cup currant jelly (you may substitute any jelly of your choice)
• 3 tablespoons crushed black peppercorns
• 9 tablespoons water
• 1 drop of grappa (Italian brandy; substitute any brandy or Cognac)

Melt the currant jelly in a bowl over hot water.

Place the crushed black peppercorns with the water in a pan and bring to a fast boil. Strain the peppercorn "juice" through cheesecloth (saving the peppercorns). Bring the liquid back to a boil and remove from heat. Mix all the sauce ingredients and set aside.

In the meantime, place a scoop of ice cream in a martini glass, followed by some berries. Spoon the hot peppered currant sauce over the top and serve immediately.

Makes 5 servings.

* If you have an ice cream maker, you can make mascarpone ice cream by boiling 3/4 cup sugar with 1/4 cup water without stirring until it reaches the soft ball stage (238 degrees). Meanwhile, beat 2 eggs whites with 1/8 teaspoon cream of tartar until the mixture forms soft peaks; beat constantly as you pour the sugar mixture into the egg whites; continue beating until cool and thick. Soften 2 cups mascarpone cheese, stir in 2 teaspoons vanilla extract and 1/4-1/2 cup milk (you want a yogurt-type texture). Gradually fold egg white mixture into mascarpone. Freeze to make ice cream.

Saffron Risotto

• 1 tablespoon olive oil
• 1/2 cup onion, finely chopped
• 1/4 teaspoon red chili pepper flakes
• 1 cup Arborio rice
• 1 pinch (1 teaspoon) saffron threads
• 3 cups hot chicken stock
• 3 tablespoons butter
• 2 tablespoons Parmesan cheese
• Salt and pepper to taste

In a hot pan, heat olive oil over medium heat, add onions, and cook for 1 minute while stirring. Add chili flakes and rice, stir to coat for about 30 seconds. Lower heat to medium, add the saffron threads and stir in one cup of hot chicken stock at a time while stirring with a wooden spoon. Continue stirring until the rice has absorbed all the chicken stock. Repeat the process until all the chicken stock has been added and absorbed. (This should take approximately 13-15 minutes). Remove the rice from the stove and add the butter, followed by the Parmesan cheese. Mix well.

Makes 5 servings.

Sauteed Herbed Shrimp

• 20 large shrimp, heads on, peeled and deveined
• 1 tablespoon hot chili oil
• 2 tablespoons chopped garlic
• 1/2 cup dry white wine
• 1/2 cup diced tomato, seeded
• 1 tablespoon butter
• 2 tablespoons fresh basil leaves, julienned
• 2 tablespoons Italian parsley, chopped
• Salt and pepper to taste

In a hot skillet pour the olive oil and add the shrimps seasoned with salt and pepper. Cook the shrimps halfway on both sides. Add the garlic and cook (but do not brown). Deglaze by adding the white wine, allowing shrimp to simmer for about 2 minutes, or until completely cooked. Remove shrimps from skillet. Add the tomatoes to the cooked wine and simmer for about 4 minutes. Add butter, stir in the basil and Italian parsley. Pour the wine and tomato sauce over the shrimp, and serve the risotto as a side dish.

Makes 5 servings.

Roman Gnocchi with Brown Butter

• 1 quart milk
• 4 tablespoons butter
• 1 cup semolina
• 2 whole eggs, lightly beaten
• 1 cup finely grated Parmesan cheese
• Ground nutmeg to taste
• Salt and pepper to taste

For the butter: 4 tablespoons butter 4 each fresh sage leaves, julienned

Make the gnocchi: Bring the milk and 4 tablespoons butter to a boil. Remove from heat and whisk in the semolina along with nutmeg, salt and pepper, and return to low heat. Cook slowly for about 20 minutes, stirring occasionally, using a wooden spoon. Remove from heat and allow to set for 5 minutes.

Add the beaten eggs, followed by the Parmesan cheese. Stir to combine. Spread the mixture into an oiled, shallow dish. Chill for about 1 hour.

Unmold the mixture by carefully inverting on to a clean cloth or towel. Cut into desired shapes (bite-sized) and place into a buttered baking pan.

Sprinkle Parmesan on top of the gnocchi pieces and bake for about 12 minutes in a 350-degree oven.

In saute pan, melt butter with sage leaves and allow to brown, watching carefully.

Remove gnocchi from oven and drizzle with the sage brown butter before serving.