Foodie Friday: Strand House Recipe May 11th

Seafood Cavatelli Recipe

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    This segment appeared on Today in LA on Friday, May 11, 2012. (Published Thursday, May 10, 2012)

     Recipe for cavatelli dough

    1 pound ricotta cheese, drained
    1 pound "00" pizza/bread flour
    1 tsp kosher salt
    2 each egg yolks
    In a food processor, combine ricotta, yolks and salt. Blend well until smooth. Add flour and pulse until dough comes together. Wrap in plastic wrap and let dough rest in the refrigerator, over night is best, but have it in there for at least a few hours. Lightly dust work surface with flour. Roll dough out to 1/4 inch thickness cut into 1/2 inch strips. Using a cavatelli clacker, run strips through machine, place finished cavatelli onto lightly floured try, blanch in salted boiling water for two minutes. Lightly oil and cool.
    (You can also purchase pre-made cavatelli pasta)
     
    Recipe for dish
    Serves 3-4
    2 each garlic cloves, sliced
    2 each shallots, sliced
    1/8 cup white wine
    10 oz cavatelli dough cooked
    3 oz rock shrimp, or shrimp cut into 1/2 inch pieces.
    3 oz bay scallops
    3oz 3 oz 4 oz lobster, cooked cut into 1/2 pieces.
    1/4 cup English peas
    8 oz vegetable stock
    4 tablespoons mascarpone cheese
    3 tablespoons butter
    Salt to taste
    Chopped parsley 
    Lemon zest
     
    Procedure:
    Sauté garlic and shallots in minimum oil, and do not allow them to take color. Deglaze with white wine, reduce. Add vegetable stock, peas, shrimp and scallops and cooked cavatelli, when shrimp and scallops are almost cooked add butter and mascarpone. Finish with lobster. Adjust seasoning with salt. Garnish with parsley and fresh lemon zest.

     Chef Neal Fraser Bio

    Chef Greg Hozinsky Bio