Frutta Caramellata Recipes

FRUTTI DI MARE

Frutti Di Mare image

Literally "fruit of the sea". This is a seafood extravaganza ladled over pasta with an immensely flavorful sauce. And it's very fast and easy.

Provided by Brian Genest

Categories Soups, Stews and Chili Recipes Stews Seafood

Time 1h10m

Yield 8

Number Of Ingredients 16

Ingredients

1 tablespoon olive oil
4 cloves garlic, minced
1 ½ tablespoons crushed red pepper
1 ½ cups Chardonnay white wine
1 cup clam juice
6 cups marinara sauce
8 leaves fresh basil, coarsely chopped
1 pinch salt
1 (16 ounce) package linguine pasta
1 pound uncooked medium shrimp, peeled and deveined
⅓ pound scallops
3 whole lobster tails, shelled, cleaned, and chopped
24 medium mussels mussels, cleaned and debearded
24 medium (blank)s littleneck clams, scrubbed
1 tablespoon chopped fresh parsley, or to taste
2 tablespoons grated Parmesan cheese, or to taste

Steps:

Pour olive oil into a large pan over medium heat. Add garlic and crushed red pepper; cook until fragrant, 30 to 40 seconds. Pour in white wine and increase heat to medium-high. Let wine reduce by half, about 8 minutes. Add clam juice and reduce heat to medium-low. Pour in marinara, basil, and salt. Let simmer to let flavors marry, about 20 minutes.
Meanwhile, bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain and set aside.
Add shrimp, scallops, lobster, mussels, and clams to the sauce and cook until clams and mussels open, scallops are opaque, shrimp is pink, and lobster is red on the outside and opaque on the inside, 8 to 10 minutes.
Toss linguine in sauce until it's thick enough to coat the noodles (it will still be a relatively thin sauce), about 3 minutes.
Plate noodles and load up with seafood and sauce. Garnish with parsley, and serve immediately with Parmesan cheese.

Nutrition Facts : Calories 683.8 calories, Carbohydrate 75.7 g, Cholesterol 187.2 mg, Fat 14.7 g, Fiber 7.1 g, Protein 52.2 g, SaturatedFat 3.9 g, Sodium 1440.1 mg, Sugar 19 g

CROSTATA CON MARMELLATA DI FRUTTA

Crostata con Marmellata di Frutta image

Provided by Maggie Barrett

Categories dessert

Time 2h

Yield Serves 8

Number Of Ingredients 10

Ingredients

9 tablespoons unsalted butter, at room temperature
1/2 cup sugar
1 large egg
1 large egg yolk
1 teaspoon vanilla or almond extract
Finely grated zest of 1 lemon
2 cups all-purpose flour, plus additional for rolling dough
2 teaspoons baking powder
Butter for greasing pan
14 ounces apricot, raspberry or other jam

Steps:

In the bowl of a standing mixer fitted with a paddle attachment, beat the butter and sugar on high until well combined. Mix in the egg, yolk, vanilla and lemon zest, then add the flour, 1 teaspoon salt and the baking powder. Mix at medium speed just until the mixture begins to clump. Press the dough into a ball by hand, wrap in plastic and refrigerate at least 1 hour or overnight.
Remove the dough from the refrigerator and allow to warm slightly. Lightly butter the bottom of a 9-inch pie pan. Press of the dough into the bottom and sides of the pan, patting it until smooth and firm. Fill the crust with jam, spreading it evenly.
Preheat the oven to 350 degrees. On a lightly floured surface, roll out the remaining dough into a thin disk about 9 inches in diameter. Cut into narrow strips and weave into a lattice pattern on top of the pie.
Bake until the pastry is light golden brown, 20 to 25 minutes; watch carefully to be sure the crust doesn't darken, which can happen suddenly. Let cool for 20 minutes before serving. Serve at room temperature.

Nutrition Facts : @context http, Calories 376, UnsaturatedFat 6 grams, Carbohydrate 48 grams, Fat 18 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 10 grams, Sodium 453 milligrams, Sugar 18 grams, TransFat 1 gram

FRUTTA CARAMELLATA

Frutta Caramellata image

Caramelized Fresh Fruit These crackly-coated fruits bring back childhood memories of candied apples. I've given the Roman recipe here; in Venice, where they're coated with a thicker layer of caramel, they are called golosezzi veneziani. Set aside about 1/2 hour for the caramelizing and finish the procedure no more than 1 1/2 hours before serving so that the fruit remains crisp.

Yield Serves 6

Number Of Ingredients 5

Ingredients

vegetable oil for brushing foil
12 small strawberries
1 mandarin orange such as clementine
about 24 wooden skewers
2 cups sugar

Steps:

Lightly brush a large sheet of foil with oil. Remove leaves from strawberries, leaving base of stems attached. Peel orange and separate into sections, discarding pith and membranes. Pat all fruit dry.
Hold 1 strawberry, stem end down, and carefully insert a skewer into side of strawberry until secure (do not push skewer all the way through strawberry). Skewer remaining strawberries in same manner.
Skewer 1 orange section crosswise through thickest part (do not push skewer all the way through section). Skewer remaining sections in same manner.
In a dry 3-quart heavy saucepan cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, swirling pan (to ensure even coloring), until deep golden. Remove pan from heat. Working very quickly and carefully and tilting saucepan, dip 1 piece of fruit into caramel, turning fruit to coat evenly. Arrange fruit on foil and immediately twist skewer, removing it. Repeat procedure with remaining fruit in same manner, arranging in one layer on foil. Let caramelized fruit stand until coating is hardened, about 2 minutes. Carefully peel fruit from foil and transfer to a metal rack set in a shallow baking pan (fruit juices may drip), arranging in one layer. Cool fruit slightly, about 15 minutes. Fruit may be caramelized 1 1/2 hours ahead.

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