Recipe: Spring in Italy | Doris Market | Eat Palm Beach | Everything that matters about food in Palm

Ingredients

• 3 lbs raw scampi or shrimp
• 3 cups water
• 2 carrots, whole
• 3 onions, sliced
• 6 tomatoes, whole
• 1 stalk celery
• 2 cups white wine, dry
• 4 stems fresh parsley
• 1 stem fresh thyme
• 2 bay leaves
• 1 onion, diced
• 6 tbsp butter
• 2 ¼ cups Arborio rice
• ¼ cup heavy cream
• 2 cups fresh vegetables, cooked (peas or asparagus)
• 4 tbsp Parmigiano Reggiano cheese
• 2 lbs cuttlefish
• 1 medium onion, chopped
• 1 stalk celery, chopped
• Extra virgin olive oil, as needed
• 2 lbs Swiss chard, stemmed and coarsely chopped
• Tomato sauce
• Fessh basil leaves for garnish, optional
• 14 ounces fresh anchovy fillets
• 2 ounces onion, finely sliced
• 1 clove garlic
• 1 cup lemon juice, fresh if possible
• ½ cup extra virgin olive oil