State Fare

From Massimo Pallottelli, chef and owner of Massimo, San Antonio.

by Patricia Sharpe

June 1997

Sautéed Shrimp on Cannellini Beans
Photograph by Tracey Maurer

Back Talk

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Massimo Pallottelli thinks he knows the difference between Italian and French cooking: “In France they work on the sauces. In Italy we focus on the ingredients—we don’t cover them up.” The chef and owner of Massimo, San Antonio’s exciting new Italian venue (4263 Northwest Loop 410), puts his patriotism into play with a savory summertime salad and appetizer. Balsamic-dressed radicchio pairs wonderfully with salty Gorgonzola and sweet caramelized walnuts, while crisp sautéed shrimp with fresh tomatoes on cannellini beans is a study in comforting contrasts where each element confidently holds its own.

Try this recipe for Sautéed Shrimp on Cannellini Beans from Massimo Pallottelli, chef and owner of Massimo, San Antonio.

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