22 Sep Mixed Pasta, Crustaceans, and Fish from the Reef

Weekend Special: September 23-25, 2016

Inspiration

Inspiration

“In fair [Naples], where we lay our scene…”

 

The denizens of this ancient city have always been renowned for their ingenuity. Namely an uncanny ability to transform base materials into haute cuisine. Many would argue that their culinary flair has never been better reflected than through Pasta mista crostacei, cozzie e pesci di scoglio, a world-class preparation comprised of diverse ingredients many who are not as artful as the Neapolitans would instinctually discard, which our clever chef Luisa Silvia will be reconstructing for you this weekend.

Recipe

Recipe

Pasta mista crostacei, cozzie e pesci di scoglio begins with a melange of homemade, extruded pasta of varying shapes. The admixture is sautéed (risotto-style) with celery and a calamari brunoise, extra virgin olive oil, pepper flakes, parsley, and garlic. Then enriched in both a rockfish court bouillon and a crustacean reduction. Finally accompanied by garlic sautéed tiger shrimp, red shrimp, and a langoustines.