4359 seafood misto di alla Recipes

seafood risotto, champagne-citrus beurre blanc, canola oil, skinless grouper fillets, kosher salt, freshly ground black pepper

uncooked scallops, uncooked medium shrimp, peeled and deveined, heavy whipping cream, egg yolk, dijon mustard, salt, cayenne pepper, lump crabmeat, drained, minced chives, canola oil, seafood cocktail sauce , optional

chopped imitation crabmeat (about 10 oz), cooked medium shrimp, peeled, deveined and chopped (about 1 cup), celery ribs, chopped, sliced green onions, fat-free mayonnaise, seafood seasoning, salt, pepper, whole wheat pita pocket halves

sheet refrigerated pie pastry, crabmeat, drained, flaked and cartilage removed, tiny shrimp, rinsed and drained, chopped celery, mayonnaise, chopped green pepper, diced pimientos, lemon juice, chopped onion, seafood seasoning, shredded cheddar cheese

plain flour, olive oil, egg whites, mixed seafood , ie prawns, calamari, and scallops, oil

boneless skinless chicken cutlets, trimmed, salt & fresh ground pepper, whole fresh sage leaves, prosciutto di parma, unsalted butter, extra virgin olive oil, dry white wine

ground beef or 1/2 lb veal, prosciutto di parma, small dice, tomato sauce, cremini mushrooms, extra fine chop, garlic clove, minced, red wine, flat leaf parsley, chopped, fresh ground nutmeg, onion, small chop, carrot, fine chop, celery, fine chop, beef or 1 cup veal stock, extra virgin olive oil, dried marjoram or 1 1/2 tsp fresh marjoram, dried oregano or 1 1/2 tsp fresh oregano, flour, butter

cream cheese, softened, crabmeat, drained, flaked and cartilage removed, seafood cocktail sauce, prepared horseradish, lemon juice, assorted crackers

assorted mediterranean fish and shellfish, such as branzino, dorade, and red mullet, scaled and gutted; and langoustines and large sea scallops, shelled, lemons , juice 5 of the and cut the other 4 in half, extra-virgin olive oil , for dressing the fish, salt and freshly ground pepper, thyme sprigs, parsley, roughly chopped

sweet peas in pod, green beans , ends snapped off, head broccoli, cut into thin spears, scallions , root ends and greens removed, zucchini, cut into 1/2-inch thick rounds, summer squash, cut into 1/2-inch thick rounds, sweet yellow bell pepper, cored and cut into 1/2-inch thick strips, lemons, cut into wedges, cornstarch, extra virgin olive oil, for frying, salt , to taste

olive oil for frying, flour, unbleached, superfine semolina flour, baking powder, salt, cold water, virgin olive oil, cauliflower, in florets, sliced 1/8-inch thick, broccoli, in florets, sliced 1/8-inch thick, crimini mushrooms, halved, zucchini, cut into 1/4-inch thick rounds, baby artichokes , outer leaves trimmed, quartered and soaking in acidulated water, lemons, cut into 1/8-inch thick rounds plus 2 lemons in wedges, zucchini flowers, kosher salt to sprinkle

pan di spagna, baked and cooled, butter for the mold, ricotta, sugar, strega liqueur or other sweet liqueur, plus extra for sprinkling over pan di spagna, gelatin, heavy cream, chopped, toasted slivered almonds, egg whites (whites of 6 large eggs), sugar

dried penne pasta, butter, prosciutto di parma, diced, vodka, heavy cream, parmigiano-reggiano cheese, fresh basil (chiffonade, i.e. rolled and sliced thinly), tomato paste

pork rib chops, bone removed and pounded to 1/4-inch thick by your butcher, fontina, prosciutto di parma, extra-virgin olive oil, butter, bay leaves, garlic clove, branches rosemary, salt and pepper

butter, turkey cutlets , pounded thin by your butcher, parmigiano-reggiano , for shaving, white truffle, or black, very thinly sliced, prosciutto di parma, grated young pecorino toscano

turkey cutlets, about 1/2 inch thick , about 1 1/2 lb, eggs, beaten, fresh bread crumbs, virgin olive oil, unsalted butter, basic tomato sauce , recipe follows, chicken stock, prosciutto di parma, paper thin, parmigiano-reggiano, shaved with peeler into shards, spanish onion, cut into 1/4-inch dice, garlic, thinly sliced, virgin olive oil, fresh thyme (or 2 tbsp dried ), carrot, finely shredded, tomatoes, crushed and mixed well with their juices, salt , to taste

turkey cutlets, about 1/2-inch thick , about 1 1/2 lb, salt and pepper, eggs, beaten, fresh bread crumbs, extra-virgin olive oil, unsalted butter, basic tomato sauce , recipe follows, chicken stock, prosciutto di parma, paper thin, parmigiano-reggiano, shaved with peeler into shards, extra virgin olive oil, spanish onion, chopped in 1/4-inch dice, garlic cloves, peeled and thinly sliced, chopped fresh thyme leaves, or 1 tbsp dried, carrot, finely shredded, peeled whole tomatoes , crushed by hand and juices reserved, salt , to taste

sage leaves, prosciutto di parma, veal cutlets, about 2 oz each, pounded thin with a meat mallet, butter, divided, dry white wine, salt and pepper, to taste