Festa Di Pesce in Memoria Di Gino
"One of my internet friends and industry colleagues enjoyed the "Pasta Dorinda" I created for her. Some time later, we were chatting and I learned that a family member of hers had passed away. He was a vegetarian and there is a running, family joke that whatever you were making for Gino, "Better have PEAS in it!"
I was touched by her love for him and felt inspired to create a dish in his honor, so that he'd always have a spot at the family table! It might even become a holiday staple for when the family comes together "a tavola" for generations to come. And, so, "Festival of Seafood in Memory of Gino". Buon' appetito a TUTTI!"
- Ready In:
- 1hr
- Ingredients:
- 31
- Serves:
-
4-6
ingredients
- 1 (20 ounce) can lump crabmeat (or fresh)
- 8 ounces mussels
- 1⁄2 lb fresh ahi tuna
- 1 lb prawns, peeled and deveined, 12-14 count
- 1⁄2 lb scallops
- 1 cup diced onion, purple
- 8 minced garlic cloves
- 3 cups pinot grigio wine
- 1⁄2 cup pecorino romano cheese, grated
- 6 cups heavy whipping cream
- 1⁄4 lb butter
- 2 tablespoons garlic, chopped
- 1⁄2 teaspoon kosher salt
- 3 tablespoons pinot grigio wine
- 1 cup parmesan cheese, shredded
- 3 tablespoons black truffles, shaved
- 1 tablespoon truffle oil, truffles oil, black
- 2⁄3 cup frozen green pea
- 1 tablespoon lemon pepper
- 2 tablespoons lemon juice
- 2 tablespoons sugar
- 1 loaf crusty Italian bread, with olive oil and black pepper for dipping
- 2⁄3 cup roasted red and yellow peppers, diced
- 3 tablespoons olive oil
- 1⁄3 cup pignoli nut
- 1⁄4 cup capers
- 6 -10 leaves fresh basil, chopped
- 1⁄3 cup scallion top, chopped
- 2 tablespoons oregano, chopped
- 1 lb farfalle pasta or 1 lb orecchiette, reserve 1c pasta water
- 1 cup flour
directions
- Boil off a pot of pasta of your choice to two minutes less than "al dente" and reserve 1c. of pasta water. Drain and set aside, stirring in 1 tbs olive oil to prevent sticking together.
- Lightly coat all seafood (dredge),except crab meat (set aside and refrigerated), in flour lightly seasoned with salt and pepper.
- Heat 3 tbs olive oil in large pot, over medium low heat, until very hot.
- Carefully sautee, until floured pieces brown to just "golden" (about two to three minutes per side--- turning with tongs. It will COOK more, later. Gently remove seafood from pan and set aside, uncovered, to a warm oven.
- Reheat this pan to high and lightly brown onions, garlic cloves, pine nuts, --- adding a TSP more oil if needed--- but DO NOT BURN your garlic. Remove when nicely browned.
- Deglaze pot over medium heat with 1 c of wine. Once all the "goody" is loosened from the pot, add the basil, scallion, oregano and simmer until tender about two minutes.
- Turn off heat and gently fold in red and yellow peppers, sugar, lemon juice and lemon pepper, peas and crabmeat.
- Drink one cup of the wine.
- In large saucepan, prepare the Alfredo sauce (6 cups Heavy whipping cream, 1/4 lb Butter, 2 Tbs Garlic, chopped, 1/2 teaspoons Kosher salt, 3 Tbsp pinot grigio wine to a slow, gentle boil, reduce heat to zero and wisk in 1 cup Parmesan cheese, shredded. ***WATCH THIS POT! Heavy cream WILL boil over. It only takes moments, so please do not leave unattended. If it begins to over-boil, lift the pot off the heat.
- Grab your cooked,drained pasta pot, empty the pasta into the Alfredo sauce (or vice versa--- depending on which pot gives you most room to gently mix the two).
- Blend pasta and sauce, add1/2 c pasta water, gently fold in seafood to this pot and cover -- over a low heat and heat until seafood is cooked through. Add more pasta water as needed to prevent sticking.
- Share third cup of wine with your sous chef! :-P.
- Prepare bread plates with a tablespoon, or so, of VERY GOOD olive oil, a dash of pepper and a pinch of salt. Serve with slices of Italian bread to dip with.
- Plate pasta and seafood entree on a large serving platter--- or pasta bowl--- and garnish, down the center---lengthwise---, with red and yellow peppers, sugar, lemon juice and lemon pepper, peas and crabmeat mixture.
- Top with shaved black truffle, basil ribbons, capers and grated pecorino romano cheese.
- Serve Immediately.
- Alfredo sauce Recipe. Yields 4 cups: 6 cups Heavy whipping cream, ¼ lb Butter. 2 tablespoons Garlic – chopped. 1½ teaspoons Kosher salt. 1 teaspoons White pepper. 3 tablespoons White wine (optional). 1 cup Parmesan cheese - shredded. On medium heat, cook garlic & butter until soft. Add the heavy cream, wine, salt and pepper and reduce until a thin sauce is achieved. Remove from heat and stir in the parmesan cheese.
- Hot enough for ya?!" Consider adding a bit of Cayenne powder at the "red and yellow peppers, sugar, lemon juice and lemon pepper, peas and crab meat" phase.
- *Solo per voi, il signor Gino! Che il cielo ti benedica in eterno. Riposa in pace. - Marcinho Savant*.
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RECIPE SUBMITTED BY
<p>Favorite times were as a personal chef for Key West clients' gatherings. More later. I now serve as an Executive Producer, Lifestyle expert, Senior Event Designer and V-VIP Personal Concierge for clients and celebrities, worldwide. I can be found on LinkedIn and facebook. Member/contributing chef since 2004.</p>
