Seafood locicero
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Seafood locicero
  Seafood    Pasta    Sauces  
Last updated 6/12/2012 1:22:31 AM. Recipe ID 55181. Report a problem with this recipe.
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      Title: Seafood locicero
 Categories: Seafood, Pasta, Sauces
      Yield: 4 Servings
           -Waldine Van Geffen VGHC42A
     12    Mussels
      8    Clams
     12    Shrimp
      8    Scallops
      4    Pasta pancakes
      8 oz Ginger-pepper sauce
           Kiwi puree
      1 oz Ginger root; chopped
      4 oz Yellow, green and red
           -peppers; chopped
    1/2 c  Marsala wine
    1/4 c  Light brown sugar
      1 oz Soy sauce
      1    Lemon; juice only
  2 1/2 c  Rich veal demi-glace or beef
           KIWI PUREE
      4    Ripe kiwis
    1/2 c  Sugar
    1/4 c  White wine
    1/4 c  Water
    1/4 c  Cappellini
      2 oz Fresh basiil
      1 oz Green onion; chopped
    1/2 oz Pimentos
    1/2 oz Dried anise
           Salt and pepper to taste
      4    Eggs
      4 oz Parmesan cheese
      4 oz Bread crumbs
  In a sauce, reduce demi-glace (or broth) by half. In a separate pan,
  saute peppers and ginger with the brown sugar. Unglaze with the
  marsala wine and reduce until almost all liquid is gone. Add the
  broth. Reduce by half. Add soy sauce and lemon juice. KIWI PUREE-Peel
  and chop kiwi. Cook kiwi and sugar over a low flame until the sugar
  starts to break down. Deglaze with white wine. Reduce and add water.
  Reduce again by half. Puree and strain. PASTA PANCAKES-Cook
  cappellini until just a little past done. Drain pasta. In a mixing
  bowl, mix all ingredients thoroughly. Mixture should bind together;
  if not, add more bread crumbs. Press mixture into a lightly oiled 9"
  pie pan. Freeze until firm. Remove and cut into 4 wedges. TO
  SERVE-Saute pancakes until golden brown on one side. Flip pancakes
  and bake in a 350~ oven for 5 minutes. One hour before serving,
  marinate scallops and shrimp in a marinade of 1/2 C white wine and
  1/4 C lemon juice. Poach mussels and clams in white wine until done.
  Grill or saute shrimp and scallops until done. Cover 1/2 of each
  plate with 2 oz of the ginger-pepper sauce. Garnish 1/2 of each plate
  with a pasta pancake
  TIME:    05/31  3:23 PM

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Recipe ID 55181 (Apr 03, 2005)

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