Portofino Mold Recipes

PORTOFINO MOLD

Steps:

• Dissolve jello in boiling water. Stir in pineapple, cranberry sauce and wine. Chill until slightly thickened. Fold in pecans and pour into 2 quart dish. Chill until firm. Soften cream cheese. Gradually beat in sour cream. Spread over top and serve.

COPYCAT OLIVE GARDEN SEAFOOD PORTOFINO

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).

RIGATONI PORTOFINO

Steps:

• Place pine nuts, Parmesan, parsley, pinch of salt, and 1 cup olive oil in the work bowl of a food processor; pulse until combined. Add basil, and continue to pulse until mixture is smooth; set aside.
• Heat remaining 1/4 cup oil in skillet over medium high heat. Add onions, carrot, celery and sugar; cook until softened about 6-8 minutes. Add tomatoes and cook until thickened, about 25 minutes.
• Meanwhile, bring a large pot of water to a boil; add salt and return to a boil. Add pasta and cook, according to package directions. Drain pasta; set aside.
• Puree tomato mixture through a food mill into the pasta pot. Place pot over low heat and add pesto. Add pasta, and toss to combine. Serve immediately.

OLIVE GARDEN SEAFOOD PORTOFINO SAUCE

Steps:

• Make the roux (heat vegetable oil on medium/high, add flour, stir continuously until oil flour mixture browns).
• If you see black flecks in roux it is burnt & you must start over.
• The amount of oil I used was equal to the amount of roux required by the recipe.
• For instance, the original recipe calls for 4 oz of roux.
• So 8 tbsp oil (I use butter) and 8 tbsp white flour.
• Set aside.
• Remaining roux freezes beautifully.
• Make shrimp stock.
• If you are using head on shrimp, set aside the heads and shells and boil with just enough water to cover.
• After boiling 10mins. Discard heads and shells and use the remaining shrimp stock in the amount required by the recipe.
• Melt Butter on medium heat.
• Add diced onion and garlic puree cover but stir occasionally.
• After diced onions are sauteed add white wine and uncover.
• Turn up heat to high until boiling then back down to medium.
• Cook 5 minutes on medium.
• Now stir in roux and shrimp stock and Old Bay Seasoning. Cook 3 minutes.
• Now add milk and heavy cream.
• Turn heat on high just until mixture starts to boil.
• Turn on medium/low, cover stirring occasionally for 5 minutes.
• After 5 minutes, the Sauce is ready. I turned heat to low while I prepared the seafood.
• Heat oil in saute pan over medium flame.
• Put mushrooms in cook 30 seconds.
• Add mussels and cook 30 seconds.
• Add seafood.
• Cook 30 seconds.
• Flip cook 15 seconds more.
• Add portofino sauce 3oz.
• 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).