Fruitti di Mare is usually a medley of seafood (fruits of the sea) that can be for many varied dishes. There may be many combinations of seafood but certainly a recipe would include shrimp, clams, mussels, scallops (bay or sea scallops) squid (calimari), crab, lobster, and fish of varing kinds. In this recipe I also am including a heavy cream sauce with two wines over puff pastry shells or 3" puff pastry squares. A good white wine would go well with this dish such as a risling, chardonay, or Pinot Grigio. ENJOY
INGREDIENTS:
Athens brand puff pastry 16 oz each; (or equivilent) either
3inch pieces or cups
(2 separate containers of 1/3 cup of virgin olive oil each
1/4 lb of butter (1 stick)
1 lb of large shrimp (2o to 30 a lb) peeled and sauted in butter
1 lb mussels steamed and shelled and sauted in butter
1 lb little neck clams steamed and sauted in butter
1 lb small squid sauted in butter
1 lb scallops either bay or sea-cut in half- sauted in butter
2 cups heavy cream
1/3 cup sour cream
1 tab Millers Chicken base
1/2 tsp red pepper flakes
1/2 tsp yellow saffron
1/4 tsp oregano
1/2 tsp sugar
1/3 cup of Pinot Grigio
1/3 cup white port wine
for steaming the clams, mussels and squid
DIRECTIONS:
1. prepare the puff pastry according to the directions
on the package but using a fork poke the pastry
several times on top and bake at 325 degrees until it puffs
up and is slightly brown
2. while the pastry is baking you can prepare the various
seafood: saute the shrimp and scallops until slightly brown
in a large fry pan in which you put 1/3 cup olive oil and
1/2 stick of butter until the oil butter combination is hot
but not smoking; saute until all is slightly brown
3. steam the mussels, clams, and squid in 1/3 cup of Pinot
Grigio and 1/3 cup of white port wine
4. remove the clams, and mussels from the shells and cut
the squid into smaller pieces; saute the clams, and mussels
in the remaining 1/2 stick of butter for just 4 or 5 minutes
5. mix the 2 cups of heavy cream and the 1/3 cup of sour
cream; stir and let stand until it thickens
6. mix the juices and wine from the steamed clams and mussels with
the butter/oil mixture that you sautied the shrimp and
scallops and then add the thickened cream mixture
7. add the Millers Chicken base, the red pepper flakes,
oregano, saffron and sugar into the above creamed
juices and incorporate well
8. put aluminum foil on a large cookie sheet and put 15 pieces
of baked puff pastry cut into two pieces on the aluminum
covered cookie sheet (save the other half to put over
the bottom puff pastry)
9. mix all the seafood together and put a mixture of seafood
on each piece of puff pastry then put the top piece of puff
the pastry on top
10. pour the cream wine mixture into a measuring cup that
has a spout and then pour the mixture slowly on top
of the seafood and puff pastry (don't overdue
the amount of sauce and try to just cover the seafood)
11. turn the broiler on the oven and when hot put the
cookie sheet about 4 inches from the boiler and bake
until the top is just slightly brown (never take your eyes
from the pastry
12. this will serve up to a dozen people generously ENJOY
INGREDIENTS:
Athens brand puff pastry 16 oz each; (or equivilent) either
3inch pieces or cups
(2 separate containers of 1/3 cup of virgin olive oil each
1/4 lb of butter (1 stick)
1 lb of large shrimp (2o to 30 a lb) peeled and sauted in butter
1 lb mussels steamed and shelled and sauted in butter
1 lb little neck clams steamed and sauted in butter
1 lb small squid sauted in butter
1 lb scallops either bay or sea-cut in half- sauted in butter
2 cups heavy cream
1/3 cup sour cream
1 tab Millers Chicken base
1/2 tsp red pepper flakes
1/2 tsp yellow saffron
1/4 tsp oregano
1/2 tsp sugar
1/3 cup of Pinot Grigio
1/3 cup white port wine
for steaming the clams, mussels and squid
DIRECTIONS:
1. prepare the puff pastry according to the directions
on the package but using a fork poke the pastry
several times on top and bake at 325 degrees until it puffs
up and is slightly brown
2. while the pastry is baking you can prepare the various
seafood: saute the shrimp and scallops until slightly brown
in a large fry pan in which you put 1/3 cup olive oil and
1/2 stick of butter until the oil butter combination is hot
but not smoking; saute until all is slightly brown
3. steam the mussels, clams, and squid in 1/3 cup of Pinot
Grigio and 1/3 cup of white port wine
4. remove the clams, and mussels from the shells and cut
the squid into smaller pieces; saute the clams, and mussels
in the remaining 1/2 stick of butter for just 4 or 5 minutes
5. mix the 2 cups of heavy cream and the 1/3 cup of sour
cream; stir and let stand until it thickens
6. mix the juices and wine from the steamed clams and mussels with
the butter/oil mixture that you sautied the shrimp and
scallops and then add the thickened cream mixture
7. add the Millers Chicken base, the red pepper flakes,
oregano, saffron and sugar into the above creamed
juices and incorporate well
8. put aluminum foil on a large cookie sheet and put 15 pieces
of baked puff pastry cut into two pieces on the aluminum
covered cookie sheet (save the other half to put over
the bottom puff pastry)
9. mix all the seafood together and put a mixture of seafood
on each piece of puff pastry then put the top piece of puff
the pastry on top
10. pour the cream wine mixture into a measuring cup that
has a spout and then pour the mixture slowly on top
of the seafood and puff pastry (don't overdue
the amount of sauce and try to just cover the seafood)
11. turn the broiler on the oven and when hot put the
cookie sheet about 4 inches from the boiler and bake
until the top is just slightly brown (never take your eyes
from the pastry
12. this will serve up to a dozen people generously ENJOY
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