Basic information

Name:
Seafood locicero
Yield:
4
Categories
Lang:
en
User:
matiaspalomec



Ingredients

 Clams
 Scallops
 oz Ginger-pepper sauce
 Pasta pancakes
 oz Yellow, green and red peppers; chopped
 Ripe kiwis
 Eggs
 oz Parmesan cheese
 oz Bread crumbs
2 1/2 
 c Rich veal demi-glace or beef broth
 oz Fresh basiil
12 
 Mussels
12 
 Shrimp
1/4 
 c Light brown sugar
1/4 
 c White wine
1/4 
 c Water
1/4 
 c Cappellini
1/4 
 lemon juice. Poach mussels and clams in white wine until done.
1/2 
 c Marsala wine
1/2 
 c Sugar
1/2 
 oz Pimentos
1/2 
 oz Dried anise
 oz Ginger root; chopped
 oz Soy sauce
 Lemon; juice only
 oz Green onion; chopped
 
 Kiwi puree
 
 GINGER-PEPPER SAUCE
 
 KIWI PUREE
 
 PASTA PANCAKES
 
 Salt and pepper to taste



Instructions:

-Waldine Van Geffen VGHC42A
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 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

TO: SCOTT MEHL (CFFM46C) FROM: C MINEAH (HCPM52C) SUBJECT: R-MM VEGETABLE MEDLE

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