Re: Italian Cuisine
would either of these help?
Olive Garden Seafood Torcello
1 pound Cod fillets
6 ounces Clams, canned, drained and chopped
6 ounces Shrimp, or Langostinos, cooked
6 ounces Crabmeat, pick over
6 ounces pasta, Dry radiatore or spirelli, cooked
BECHAMEL SAUCE
3 tablespoons Butter or margarine
3 1/2 tablespoons All-purpose flour
2 cups Whole milk
1/2 teaspoon Salt
2 tablespoons Olive oil
2 teaspoons Garlic, minced
1/2 cup Sherry, not dry
1 tablespoon Parsley, chopped
2 quarts Boiling water, salted
Preheat the oven to 400~. Line a baking sheet with foil and spray with cooking spray. Bake the cod fillets, uncovered, for 5 to 6 minutes, only until the cod flakes easily. Remove from the oven immediately to prevent overcooking. When cooled, break the fillets in half, lengthwise, then break each half into approximately 1" pieces and set aside.
SAUCE-In a heavy non-aluminum 3-qt pot, melt the butter, add the flour and cook on moderate heat for 3 minutes, stirring constantly with a wire whisk. Do not allow the flour to brown. Add the milk and salt and bring to just below the boiling point, whisking constantly. Remove from the heat and keep warm (180~). Heat the olive oil in a saute pan over medium heat until fragrant, then saute the garlic only until white throughout. Add the sauteed garlic to the warm bechamel sauce. Add the sherry to the pan in which the garlic was sauteed, simmer strongly for 1 minute, then add it to the warmed sauce. Add the cooked pasta to the sauce. Place the bechamel/garlic/pasta/sherry mix back onto low heat for a few minutes, then add the cooked cod, clams, langostinos or shrimp, crabmeat and chopped parsley to the warm bechamel sauce and blend all ingredients thoroughly. Serve immediately.
Olive Garden's Seafood Portofino
Portifono Sauce:
4 oz butter
4 oz yellow onion, diced
4 oz roux
16 oz milk
1 pint heavy cream
2 oz shrimp stock
1/2 tsp old bay seasoning
16 oz white cooking wine
1-1/2 oz garlic puree
Makes 1/2 gallon
Seafood portofino:
1/2 fluid oz of olive oil
2 oz mushrooms
3 oz portofino sauce (cold)
Linguine precooked (hot)
sprinkle of fresh parsley
4 oz shrimp,
2 oz crawfish,
2 oz scallops and
6 mussels
Heat oil in saute pan over medium flame. Put mushrooms in to cook for 30 seconds.
Add mussels and cook 30 seconds.
Add seafood and cook 30 seconds. Flip Cook 15 sec more.
Add portofino sauce. Cook until bubbling throughout. Move mushrooms and seafood to one side of pan.
Add cooked linguine to other side using tongs. Coat pasta with sauce.
Mussels should be open when finished.
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