"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Reply
 
Thread Tools Display Modes
 
Old 05-07-2006, 06:57 PM   #1
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,558
5/7 Special: Seafood Pasta

Had to cover the lunch shift at the cafe/bistro restaurant today because the restaurant chef was sick. Pretty slow day today anyway but I also have to cover the dinner shift. Gotta love those 14 hour days...

Orecchiette ai Fruitti di Mare
Lobster, Calamari, Shrimp, Scallops, Teardrop Tomatoes, Extra Virgin Olive Oil and Ricotta Salata

$23.95

Attached Thumbnails
Click image for larger version

Name:	seafoodpasta.jpg
Views:	111
Size:	148.6 KB
ID:	1416  
__________________

__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Old 05-07-2006, 08:21 PM   #2
Sous Chef
 
Corinne's Avatar
 
Join Date: Jul 2005
Location: Mystic, CT - transplanted from Lancaster, PA
Posts: 596
Send a message via AIM to Corinne
OH!!! That's decadent! It looks fantastic! If only I were rich...
__________________

__________________
I'm all about the food!
Corinne is offline   Reply With Quote
Old 05-07-2006, 09:14 PM   #3
Executive Chef
 
Join Date: Oct 2004
Posts: 4,357
Wow that looks good! Two of my favorites, seafood & pasta, on one plate. May I ask, what is Ricotta Salata. Is it a ricotta sauce? Thanks IC, for sharing these culinary delites.
__________________
mish is offline   Reply With Quote
Old 05-07-2006, 11:38 PM   #4
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,558
Quote:
Originally Posted by mish
Wow that looks good! Two of my favorites, seafood & pasta, on one plate. May I ask, what is Ricotta Salata. Is it a ricotta sauce? Thanks IC, for sharing these culinary delites.
Ricotta Salata is ricotta cheese that has been pressed to remove the excess liquid, then dried, salted, and aged. It results in a semi-firm cheese similar to feta in texture and color, but a little more mild in flavor. It actually goes very well with seafood, much more so IMO than other cheeses like parmesan, pecorino, etc. because it doesn't have that sharp flavor that overpowers the seafood. Ricotta salata compliments sauces that uses an olive oil, citrus, and herb base and despite it's name, is not that salty. I would not recommend it for tomato based sauces because you'll lose the flavor of the cheese. It's also a good grating cheese to finish dishes like bruschetta, crostini, pasta al olio, etc.
__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Old 05-08-2006, 11:06 AM   #5
Executive Chef
 
Join Date: Oct 2004
Posts: 4,357
Quote:
Originally Posted by ironchef
Ricotta Salata is ricotta cheese that has been pressed to remove the excess liquid, then dried, salted, and aged. It results in a semi-firm cheese similar to feta in texture and color, but a little more mild in flavor. It actually goes very well with seafood, much more so IMO than other cheeses like parmesan, pecorino, etc. because it doesn't have that sharp flavor that overpowers the seafood. Ricotta salata compliments sauces that uses an olive oil, citrus, and herb base and despite it's name, is not that salty. I would not recommend it for tomato based sauces because you'll lose the flavor of the cheese. It's also a good grating cheese to finish dishes like bruschetta, crostini, pasta al olio, etc.
Thanks, IC. Sounds like a refreshing change from heavy sauces. Would this sauce be similar/comparable to the one you make? Never tried it, but looks good. Thinking I could use it over stuffed seafood shells, perhaps.

1/2 teaspoon extra-virgin olive oil
1/3 cup chopped roasted garlic
1/4 cup chopped roasted shallots
1/2 cup white wine
3 cups vegetable stock
3 tablespoons cornstarch mixed with 3 tablespoons water
1/2 cup fat-free ricotta cheese
1 tablespoon plus 1 teaspoon chopped fresh basil
1 tablespoon chopped fresh oregano
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper


Heat a medium saucepan over medium-high heat and add the olive oil to lightly coat the bottom of the pan. Stir in the roasted garlic and shallots and cook until lightly browned, about 3 minutes. Pour in the wine and cook until reduced and the pan is almost dry, about 3 to 5 minutes, to concentrate the flavors of the sauce. Add the stock and bring to a boil. Reduce heat and simmer for 15 minutes.

Mix in the cornstarch mixture and cook, stirring constantly, until the sauce thickens and coats the back of a spoon, about 5 minutes.

Place the ricotta cheese and about 1/3 cup of the garlic mixture into a blender. With the blender on, slowly pour in the remaining sauce through the opening in the blender lid; the sauce will thicken.

Transfer the sauce back into the saucepan and stir in the basil, oregano, salt and pepper.
__________________
mish is offline   Reply With Quote
Old 05-08-2006, 03:02 PM   #6
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,558
Quote:
Originally Posted by mish
Thanks, IC. Sounds like a refreshing change from heavy sauces. Would this sauce be similar/comparable to the one you make? Never tried it, but looks good. Thinking I could use it over stuffed seafood shells, perhaps.

1/2 teaspoon extra-virgin olive oil
1/3 cup chopped roasted garlic
1/4 cup chopped roasted shallots
1/2 cup white wine
3 cups vegetable stock
3 tablespoons cornstarch mixed with 3 tablespoons water
1/2 cup fat-free ricotta cheese
1 tablespoon plus 1 teaspoon chopped fresh basil
1 tablespoon chopped fresh oregano
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper


Heat a medium saucepan over medium-high heat and add the olive oil to lightly coat the bottom of the pan. Stir in the roasted garlic and shallots and cook until lightly browned, about 3 minutes. Pour in the wine and cook until reduced and the pan is almost dry, about 3 to 5 minutes, to concentrate the flavors of the sauce. Add the stock and bring to a boil. Reduce heat and simmer for 15 minutes.

Mix in the cornstarch mixture and cook, stirring constantly, until the sauce thickens and coats the back of a spoon, about 5 minutes.

Place the ricotta cheese and about 1/3 cup of the garlic mixture into a blender. With the blender on, slowly pour in the remaining sauce through the opening in the blender lid; the sauce will thicken.

Transfer the sauce back into the saucepan and stir in the basil, oregano, salt and pepper.
You could use this recipe, but it's a lot heavier than the sauce I make. The pasta and sauce are really quick. The sauce for the recipe above sounds like one that you would bake rather than use for a quick saute. For my sauce, I saute the garlic in olive oil with a little red chili flake, then add the seafood (lobster, scallops, and shrimp first, then the calamari when the other seafood is about 1 minute away from being done), season with kosher salt, and quickly saute. I then add lemon juice, then add the pasta to the saute pan (keep in mind the pasta has just come out of the water so it is still slightly wet). I then add the finely grated cheese, tomato, and herbs, then toss until the cheese gets incorporated into the sauce. If your pasta is fully drained when you add it to the pan, you won't be able to melt the cheese as well because of the lack of liquid. To compensate for this, you could always add more oil (which wouldn't be a bad thing if you're using extra virgin).
__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Old 05-08-2006, 06:52 PM   #7
Executive Chef
 
Join Date: Oct 2004
Posts: 4,357
Quote:
Originally Posted by ironchef
You could use this recipe, but it's a lot heavier than the sauce I make. The pasta and sauce are really quick. The sauce for the recipe above sounds like one that you would bake rather than use for a quick saute. For my sauce, I saute the garlic in olive oil with a little red chili flake, then add the seafood (lobster, scallops, and shrimp first, then the calamari when the other seafood is about 1 minute away from being done), season with kosher salt, and quickly saute. I then add lemon juice, then add the pasta to the saute pan (keep in mind the pasta has just come out of the water so it is still slightly wet). I then add the finely grated cheese, tomato, and herbs, then toss until the cheese gets incorporated into the sauce. If your pasta is fully drained when you add it to the pan, you won't be able to melt the cheese as well because of the lack of liquid. To compensate for this, you could always add more oil (which wouldn't be a bad thing if you're using extra virgin).
Thank you, IC.

I prefer yours, as I think this one was going for a "light" version of Alfredo. Like the idea of the roasted garlic, too. Saved your recipe.
__________________

__________________
mish is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:34 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.