Seafood locicero

4 servings

Ingredients

Quantity Ingredient
-Waldine Van Geffen VGHC42A
12 Mussels
8 Clams
12 Shrimp
8 Scallops
4 Pasta pancakes
8 ounces Ginger-pepper sauce
Kiwi puree
GINGER-PEPPER SAUCE
1 ounce Ginger root; chopped
4 ounces Yellow, green and red peppers; chopped
½ cup Marsala wine
¼ cup Light brown sugar
1 ounce Soy sauce
1 Lemon; juice only
2½ cup Rich veal demi-glace or beef broth
KIWI PUREE
4 Ripe kiwis
½ cup Sugar
¼ cup White wine
¼ cup Water
PASTA PANCAKES
¼ cup Cappellini
2 ounces Fresh basiil
1 ounce Green onion; chopped
½ ounce Pimentos
½ ounce Dried anise
Salt and pepper to taste
4 Eggs
4 ounces Parmesan cheese
4 ounces Bread crumbs

Directions

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 ½ C white wine and ¼ C lemon juice. Poach mussels and clams in white wine until done.

Grill or saute shrimp and scallops until done. Cover ½ of each plate with 2 oz of the ginger-pepper sauce. Garnish ½ 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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