Frutta Caramellata Recipes

FRUTTI DI MARE

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.

CROSTATA CON MARMELLATA DI FRUTTA

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.

FRUTTA CARAMELLATA

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.