Seafood Pasta with Sliced Beef and Burrate Salad with Arugula Recipe Video
Accomplished Trattoria Grappolo Chef Giorgio Curti visited Flying Flags RV Resort and prepared 3 Italy-inspired dishes for our RV Cooking Show luncheon episode - Gourmet Guests. Boy, are you in for a treat!
Ingredients
Linguine ai Crostacei (Seafood Pasta)
1/4 c olive oil
1-2 large cloves fresh garlic - minced
1/2 to 1 pound Santa Barbara mussels
1/2 to 1 pound Manilla clams
1/2 pound shrimp - 16/20 per pound - cleaned
1/2 pound calamari rings
salt/pepper - pinch each
1/8 t red pepper flakes
1/2 t dried oregano
2-4 leaves of fresh basil
1 jar (2 cups) marinara sauce
1 large can diced tomatoes (Chef Giorgio calls these "tomato filets") - use the best quality you can find - San Marzanos perhaps
1 pound (16oz) linguine (Chef Giorgio used De Cecco brand)
Tagliata di Monzo (Sliced Beef with Arugula)
2" thick t-bone steak
olive oil - enough to lightly coat both sides of the steak
salt and pepper
two good handfuls or half a clamshell box of arugula
1 lemon - quartered
few shavings of shaved parmesan cheese
Burrata Salad with Arugula and Citronette
4-6 thin slices of high quality prosciutto
2 rounds of burrata cheese
two good handfuls or half a clamshell box of arugula
1/2 lemon
olive oil
balsamic reduction
few shavings of shaved parmesan cheese
Directions
GETTING READY
1) Take a large pot and cook linguine.
2) Preheat grill.
MAKING
3) To make Linguine ai Crostacei (Seafood Pasta),take a large sauté pan and heat it on medium heat.
4) Add olive oil and garlic. Sauté until fragrant.
5) Stir in mussels and clams and then shrimp and calamari rings.
6) Adjust seasoning with salt, pepper, chili and oregano and stir.
7) Add basil leaves and cook the mixture until shrimp are just opaque.
8) Now, add marinara sauce and tomatoes and mix well.
9) Let the mixture cook until mussels and clams open.
10) Fold in linguine from the boiling water into the mixture mix well so that flavors incorporate into pasta. Add water if needed.
11) To make Tagliata di Monzo (Sliced Beef with Arugula), apply olive oil on both sides of the steak and season it with salt and pepper.
12) Put the steak on hot grill and cook for about 4 minutes each side.
13) Replace the steaks on a plate and let it rest for 5 minutes, then remove bone.
14) Take a large serving plate and put the bone on it and thinly slice the meat.
15) Heap the meat over the bone and season with sea salt.
16) Put arugula on the plate and top it with parmesan cheese shavings.
17) For making Burrata Salad with Arugula and Citronette, take a large platter and arrange prosciutto in single layer.
18) Sprinkle salt and pepper and top it with arugula.
19) Now, cut burrata cheese in half or quarter and spread it around the arugula.
SERVING
20) Serve the Linguine ai Crostacei (Seafood Pasta) with Italian bread.
21) Serve sliced beef with arugula garnished with lemon slices and drizzle olive oil and seasonings.
22) Sprinkle lemon juice and olive oil and then balsamic reduction and top parmesan cheese over it. Serve.
TIPS
To make balsamic reduction, in a pan heat balsamic vinegar on low until reduced to ¼ of the original amount.
1) Take a large pot and cook linguine.
2) Preheat grill.
MAKING
3) To make Linguine ai Crostacei (Seafood Pasta),take a large sauté pan and heat it on medium heat.
4) Add olive oil and garlic. Sauté until fragrant.
5) Stir in mussels and clams and then shrimp and calamari rings.
6) Adjust seasoning with salt, pepper, chili and oregano and stir.
7) Add basil leaves and cook the mixture until shrimp are just opaque.
8) Now, add marinara sauce and tomatoes and mix well.
9) Let the mixture cook until mussels and clams open.
10) Fold in linguine from the boiling water into the mixture mix well so that flavors incorporate into pasta. Add water if needed.
11) To make Tagliata di Monzo (Sliced Beef with Arugula), apply olive oil on both sides of the steak and season it with salt and pepper.
12) Put the steak on hot grill and cook for about 4 minutes each side.
13) Replace the steaks on a plate and let it rest for 5 minutes, then remove bone.
14) Take a large serving plate and put the bone on it and thinly slice the meat.
15) Heap the meat over the bone and season with sea salt.
16) Put arugula on the plate and top it with parmesan cheese shavings.
17) For making Burrata Salad with Arugula and Citronette, take a large platter and arrange prosciutto in single layer.
18) Sprinkle salt and pepper and top it with arugula.
19) Now, cut burrata cheese in half or quarter and spread it around the arugula.
SERVING
20) Serve the Linguine ai Crostacei (Seafood Pasta) with Italian bread.
21) Serve sliced beef with arugula garnished with lemon slices and drizzle olive oil and seasonings.
22) Sprinkle lemon juice and olive oil and then balsamic reduction and top parmesan cheese over it. Serve.
TIPS
To make balsamic reduction, in a pan heat balsamic vinegar on low until reduced to ¼ of the original amount.
Editors Review
This video is going to be one of your favourite if you are looking for a dish straight from a chef. The chef in the video shows three different dishes that make meal jointly and all alone too. Watch the video for the recipes.Chef
