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Fish Dinner

mussels posillipo
Ingredients:
4 teaspoons olive oil
4 dozen mussels washed thoroughly
2 cup dry white wine
4 cups marinara sauce
2 cup of fish stock

Preparation:
In a large pot heat olive oil over medium high heat.
Add the mussels. Pour in white wine, add marinara sauce, and fish stock.
Cook covered until mussels open. Transfer mussels to serving plates, pour sauce over and serve.
Serves 4.

linguine with blue crab sauce
Ingredients:
6 live blue crabs
4 tablespoons olive oil
1 large red or green bell pepper, seeded and finely chopped
3 garlic cloves, minced
Salt and hot pepper flakes
3 cups whole canned Italian tomatoes, chopped
4 tablespoons finely chopped flat-leaf parsley
1 teaspoon dried basil
3/4 pound linguine

Preparation:
Clean the crabs: Remove the top shell by forcing a heavy knife blade under the flap on the underside of the crab. Push the knife in and wedge off the shell. Discard the shell. Remove the gills and discard.

Wash the crabs. You can also ask your fishmonger to clean the crabs.
Heat the oil in a large skillet over medium heat. Add the bell pepper, garlic, and salt and hot pepper flakes to taste. Cook until the garlic begins to take on color, about 3 minutes.

Add the tomatoes, 2 tablespoons of the parsley, the basil, and the crabs. Cover and boil gently for 1 hour, until the vegetables in the sauce have completely broken down. Remove the crabs. Save them to serve as a second course, or to make crab stock.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until it is almost al dente. Drain and add the pasta to the sauce. Finish cooking the pasta in the sauce over moderate heat, mixing constantly, for about 4 minutes, until the pasta is al dente.

Serve each portion with a sprinkling of the remaining 2 tablespoons of parsley.
Serves 4.

red snapper livornesa
Ingredients:
4 red snapper fillets
15 oz Italian plum tomatoes, crushed with juices
1/2 cup white wine
1 cup chicken broth
12 gaetta olives, pitted and chopped
2 tablespoons of capers
1 medium onion, chopped
1/4 cup of olive oil

Preparation:
Preheat oven to 350 degrees.
Heat olive oil in large saute pan over medium heat. Add olives, onion and capers, cook until onion is translucent.

Add tomatoes and simmer for 5 minutes.
Place red snapper fillets in pan.
Add wine, broth and salt & pepper to taste.
Place in oven and bake for 15 to 20 minutes. Serve fillets with sauce spooned over top.
Serves 4.

Shrimp Oreganato
Ingredients:
2 cups bread crumbs
1/4 cup olive oil
2 cloves of garlic chopped very fine
2 tablespoons chopped parsley
1 teaspoon oregano
1 teaspoon paprika
2 pounds medium shrimp
2 cups fish or chicken broth
2 lemons

Preparation:
Pre-heat oven to 375 degrees. Combine bread crumbs, oil, garlic, parsley, oregano and paprika in a medium bowl. Mix together well, mixture should be moist to the touch.

Butterfly shrimp and place face up in a baking pan.
Place a portion of the bread crumb mixture on top of each shrimp.
Pour broth around shrimp, making sure not to cover shrimp and wash away bread crumb mixture.

Place in oven and bake for 15-20 minutes until done.
Transfer shrimp to serving plates and pour a little of the juice from the baking pan on top. Cut lemon into wedges and serve shrimp with lemon wedges.
Serves 4.

zabaglione gelato
Ingredients:
1 cup (250 ml) whole milk
2/3 cup (130 g) sugar
Big pinch of salt
1 lemon, preferably unsprayed
1-1/2 cups (375 ml) heavy cream
6 large egg yolks
1/2 cup (125 ml) dry Marsala wine

Preparation:
Warm the milk, sugar, and salt in a medium saucepan. Zest half of the lemon directly into the warm milk. Pour the cream into a large bowl and set a mesh strainer on top.

In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm lemon-infused milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.
Pour the custard through the strainer and stir it into the cream. Add the Marsala and stir until cool over an ice bath.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.

Buon appetito!

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