Portofino Cocktail Recipes

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PORTOFINO COCKTAIL



Portofino Cocktail image

This Campari-based cocktail makes a refreshing counterpart to a hearty meal.

Provided by Martha Stewart

Categories     Food & Cooking     Drink Recipes     Cocktail Recipes

Number Of Ingredients 4

1 tablespoon Campari
1/4 cup freshly squeezed red-grapefruit juice
6 tablespoons tonic water
1 red grapefruit slice, for garnish

Steps:

  • Fill a tumbler with ice. Shake Campari, grapefruit juice, and tonic in a cocktail shaker. Pour into tumbler, and garnish with the grapefruit slice.

PORTOFINO COCKTAIL



Portofino Cocktail image

Yield serves 1

Number Of Ingredients 4

1 tablespoon Campari
1/4 cup fresh red grapefruit juice
6 tablespoons tonic water
1 red grapefruit slice, for garnish

Steps:

  • Fill a tumbler with ice. Shake the Campari, grapefruit juice, and tonic in a cocktail shaker. Pour into the tumbler, and garnish with the grapefruit slice.

COPYCAT OLIVE GARDEN SEAFOOD PORTOFINO



Copycat Olive Garden Seafood Portofino image

I love, love, love this Olive Garden entree! The sauce is definitely not healthy, but it's delicious!

Provided by Stephanie Z.

Categories     One Dish Meal

Time 30m

Yield 10 serving(s)

Number Of Ingredients 17

2 ounces butter
2 ounces yellow onions, 1/4-inch dice
2 ounces roux (*try Gumbo Base (Aka Roux), or see below)
8 fluid ounces milk
1/2 pint heavy cream
1 ounce shrimp stock (try Shrimp Stock)
1 teaspoon Old Bay Seasoning
8 fluid ounces white wine
10 garlic cloves, minced
3 tablespoons olive oil
1 lb mushroom
1 lb linguine, precooked (hot)
fresh parsley
2 lbs shrimp
1 lb crawfish
1 lb scallops
60 mussels

Steps:

  • PORTOFINO SAUCE:.
  • Start by getting your ingredients ready. Dice the onion.
  • *Make the roux (heat vegetable oil on medium/high, add flour, stir continuously until oil flour mixture browns). The amount of oil is about equal to the amount of roux required by the recipe. For instance, the original recipe calls for 2 oz of roux. So 4 tbsp oil and 4 tbsp white flour. Set aside.
  • Melt Butter on medium heat. Add diced onion and garlic, stirring frequently, about 5 minutes.
  • Add white wine. Turn up heat to high until boiling then back down to medium. Cook 5 minutes on medium.
  • Stir in roux, shrimp stock, and Old Bay Seasoning. Cook 3 minutes.
  • Add milk and heavy cream. Turn heat on high just until mixture starts to boil. Turn to medium/low, cover, and stir occasionally for 5 minutes. The sauce is now ready! It can be store for up to one week in the regrigerator.
  • Seafood Portofino:.
  • Heat oil in saute pan over medium flame. Put mushrooms inches Cook 2 minutes.
  • Add mussels, and cook 30 seconds.
  • Add shrimp, crawfish, and scallops. Cook until heated through, stirring.
  • Add portofino sauce; cook until bubbling throughout.
  • Move mushrooms and seafood to one side of pan. Add linguine to other side. Using tongs,coat pasta with sauce. (mussels should be open).

PASTA PORTOFINO



Pasta Portofino image

Make and share this Pasta Portofino recipe from Food.com.

Provided by Beeks

Categories     European

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons oil
4 green onions, chopped
1 cup sliced mushrooms (8)
1/2 lb shrimp, fresh or frozen and thawed
1/2 lb boneless chicken, cut in strips
1 cup snow peas
1/4 cup dry white wine
1/2 cup whipping cream
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/8 teaspoon pepper
1 tomatoes, peeled,seeded and chopped
2 cups uncooked pasta (small shells or rotini)
grated parmesan cheese

Steps:

  • In a large frying pan, cook mushrooms and onions in oil over medium heat for 5 minutes.
  • Add the shrimp and cook until it turns pink about 2-3 minutes.
  • With a slotted spoon,remove the mixture from the pan and set aside.
  • Cook the chicken in the same pan for 5 minutes add more oil if there's not enough.
  • Add the snow peas and let cook 3-4 minutes.
  • Put the shrimp mixture back into the pan.
  • Add the wine to the pan and deglaze.
  • Stir in the cream,salt,thyme,pepper and tomato.
  • Let sauce simmer for 5 minutes for until it has slightly thickened.
  • Cook pasta.
  • Spoon sauce over pasta and top with lots of parmesan.

Nutrition Facts : Calories 550.7, Fat 27.9, SaturatedFat 10.5, Cholesterol 193.8, Sodium 477.6, Carbohydrate 40.8, Fiber 3.1, Sugar 3.4, Protein 30.9

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