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Squid ink farfalle with shellfish and Broccoloni.

Cuvee Baron G

Chateau de Bellet

Bellet, France 2009

For the farfalle:

9 ounces squid-ink pasta dough
11/2 quarts chicken consomme or as needed
2 tablespoons olive oil
salt to taste

For the broccolini puree:

I bunch broccolini, trimmed

To serve:

2 ounces butter
1 shallot finely chopped
1 clove garlic, finely chopped
1 bouquet garni, consisting of parsley thyme and bay leaf
4 cockles, soaked in cold salted water for 30 minutes, covered, rinsed
thoroughly (carpet shell or preferred clam may be substituted)
3/8 cup dry while wine
3 tablespoons olive oil
4 large sea scallops, abductor mussle removed
8 large shrimp, peeled with tail intact, deveined
1 baby octopus, tentacles only, cooked
8 broccolini florets, blanched
5/8 cup lobster stock
Juice of 1 lemon
Salt and freshly around black pepper to taste

For the garnish:

Fresh bread crumbs

Extra virgin olive oil

Basil leaves, optional

For the farfalle. On lightly floured work surface, divide dough into four pieces and roll each through pasta machine, starting on the thickest setting and finishing on second thinnest setting. Punch out pasta with two-inch fluted circular cutter Pinch pasta in middle to form farfalle (bow tie) shape. Cover and refrigerate.

For the broccolini puree: Cook broccolini in boiling salted water until tender. Shock in ice water bath. Drain. Transfer to food processor and puree.

To serve: In large saute pan, heat one ounce butter and sweat shallots. Add garlic and bouquet garni. When garlic is fragrant, add cockle, and wine and cover. Simmer until cockles open. Remove cockles from pan and set aside, keeping warm. Discard bouquet garni and reserve cooking liquid. In large saute pan, heat two tablespoons oil. Season scallops and shrimp with salt and pepper. Sear scallops on one side then flip and add shrimp, octopus and broccolini. When shrimp are just cooked through, not curled, remove seafood and broccolini and set aside with cockles, keeping warm. Drain oil from pan and deglaze with cockle cooking liquid. Add stock. Reduce until thickened slightly. Remove from heat and add remaining butter and oil. Swirl to combine. Season sauce with lemon juice, salt and pepper. Cover and keep warm. To finish: In pot Combine consomme and oil. Bring to boil. Add pasta and simmer one minute or until cooked. Drain. To pan with sauce, add pasta, seafood and broccolini. Toss to coat. Warm broccolini puree and season with salt. Plate as shown. Garnish with bread crumbs, olive oil and basil, if desired.

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Publication:Art Culinaire
Article Type:Recipe
Date:Dec 22, 2011
Words:414
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