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Antipasto Alla Noemi
| Recipe Submitted by: |
Ed Gustina |
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| Categories: |
Appetizers>Seafood |
| Yield: |
16 portions |
| Ingredients |
Amount |
Method |
| Squid |
2 lbs. |
Prepare the squid (skin, remove the long
bone on the inside, the yellow deposit, and
the ink sac). Wash the squid well, dry thoroughly,
and cut crosswise into 1/4" slices resembling
rings. Poach in white wine to cover just
until tender. Drain. Cool to room temperature.
Thoroughly wash and scrub the mussels, removing
grit and sand. Place the mussels or oysters
in a large pot. Pour in 1/2 cup boiling water,
cover and steam over medium heat for 5 minutes
or until the shells open.
Arrange an assortment of the seafood attractively
on plates. Garnish with lemon wedges. Whisk
together the oil and lemon juice, and drizzle
the mixture over the seafood. Using a whisk,
combine the mayonnaise, ketchup, brandy,
and Worchestershire sauce. Serve a dollop
of this sauce on each plate.
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| White wine |
2 cups |
| Mussels, fresh in-shell |
48 each |
| OR |
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| Oysters, fresh in-shell |
48 each |
| Crab claws, cooked |
32 |
| Lobster meat, freshly cooked |
2 lbs. |
| Shrimp, cooked, peeled |
2 lbs. |
| Lemon Wedges |
32 each |
| Olive Oil |
1 1/2 cups |
| Fresh lemon juice |
1/2 cup |
| Fresh Mushrooms |
8 oz. |
| Mayonnaise |
2 cups |
| Ketchup |
1/2 cup |
| Brandy |
to taste |
| Worchestershire Sauce |
1 tsp. |
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| Chef's Tips: |
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| Venetian cooking allows the delicate flavor
of the seafood full rein. This antipasto
is actually a filling first course. |
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