Festa Di Pesce in Memoria Di Gino

Submitted by Marcinho Savant

"One of my internet friends and industry colleagues enjoyed the "Pasta Dorinda" I created for her. Some time later, we were chatting and I learned that a family member of hers had passed away. He was a vegetarian and there is a running, family joke that whatever you were making for Gino, "Better have PEAS in it!" I was touched by her love for him and felt inspired to create a dish in his honor, so that he'd always have a spot at the family table! It might even become a holiday staple for when the family comes together "a tavola" for generations to come. And, so, "Festival of Seafood in Memory of Gino". Buon' appetito a TUTTI!"

 

• Ready In: 1hr
• Ingredients: 31
• Serves: 4-6

ingredients

• 1 (20 ounce) can lump crabmeat (or fresh)
• 8 ounces mussels
• 1⁄2 lb fresh ahi tuna
• 1 lb prawns, peeled and deveined, 12-14 count
• 1⁄2 lb scallops
• 1 cup diced onion, purple
• 8 minced garlic cloves
• 3 cups pinot grigio wine
• 1⁄2 cup pecorino romano cheese, grated
• 6 cups heavy whipping cream
• 1⁄4 lb butter
• 2 tablespoons garlic, chopped
• 1⁄2 teaspoon kosher salt
• 3 tablespoons pinot grigio wine
• 1 cup parmesan cheese, shredded
• 3 tablespoons black truffles, shaved
• 1 tablespoon truffle oil, truffles oil, black
• 2⁄3 cup frozen green pea
• 1 tablespoon lemon pepper
• 2 tablespoons lemon juice
• 2 tablespoons sugar
• 1 loaf crusty Italian bread, with olive oil and black pepper for dipping
• 2⁄3 cup roasted red and yellow peppers, diced
• 3 tablespoons olive oil
• 1⁄3 cup pignoli nut
• 1⁄4 cup capers
• 6 -10 leaves fresh basil, chopped
• 1⁄3 cup scallion top, chopped
• 2 tablespoons oregano, chopped
• 1 lb farfalle pasta or 1 lb orecchiette, reserve 1c pasta water
• 1 cup flour

directions

1. Boil off a pot of pasta of your choice to two minutes less than "al dente" and reserve 1c. of pasta water. Drain and set aside, stirring in 1 tbs olive oil to prevent sticking together.
2. Lightly coat all seafood (dredge),except crab meat (set aside and refrigerated), in flour lightly seasoned with salt and pepper.
3. Heat 3 tbs olive oil in large pot, over medium low heat, until very hot.
4. Carefully sautee, until floured pieces brown to just "golden" (about two to three minutes per side--- turning with tongs. It will COOK more, later. Gently remove seafood from pan and set aside, uncovered, to a warm oven.
5. Reheat this pan to high and lightly brown onions, garlic cloves, pine nuts, --- adding a TSP more oil if needed--- but DO NOT BURN your garlic. Remove when nicely browned.
6. Deglaze pot over medium heat with 1 c of wine. Once all the "goody" is loosened from the pot, add the basil, scallion, oregano and simmer until tender about two minutes.
7. Turn off heat and gently fold in red and yellow peppers, sugar, lemon juice and lemon pepper, peas and crabmeat.
8. Drink one cup of the wine.
9. In large saucepan, prepare the Alfredo sauce (6 cups Heavy whipping cream, 1/4 lb Butter, 2 Tbs Garlic, chopped, 1/2 teaspoons Kosher salt, 3 Tbsp pinot grigio wine to a slow, gentle boil, reduce heat to zero and wisk in 1 cup Parmesan cheese, shredded. ***WATCH THIS POT! Heavy cream WILL boil over. It only takes moments, so please do not leave unattended. If it begins to over-boil, lift the pot off the heat.
10. Grab your cooked,drained pasta pot, empty the pasta into the Alfredo sauce (or vice versa--- depending on which pot gives you most room to gently mix the two).
11. Blend pasta and sauce, add1/2 c pasta water, gently fold in seafood to this pot and cover -- over a low heat and heat until seafood is cooked through. Add more pasta water as needed to prevent sticking.
12. Share third cup of wine with your sous chef! :-P.
13. Prepare bread plates with a tablespoon, or so, of VERY GOOD olive oil, a dash of pepper and a pinch of salt. Serve with slices of Italian bread to dip with.
14. Plate pasta and seafood entree on a large serving platter--- or pasta bowl--- and garnish, down the center---lengthwise---, with red and yellow peppers, sugar, lemon juice and lemon pepper, peas and crabmeat mixture.
15. Top with shaved black truffle, basil ribbons, capers and grated pecorino romano cheese.
16. Serve Immediately.
17. Alfredo sauce Recipe. Yields 4 cups: 6 cups Heavy whipping cream, ¼ lb Butter. 2 tablespoons Garlic – chopped. 1½ teaspoons Kosher salt. 1 teaspoons White pepper. 3 tablespoons White wine (optional). 1 cup Parmesan cheese - shredded. On medium heat, cook garlic & butter until soft. Add the heavy cream, wine, salt and pepper and reduce until a thin sauce is achieved. Remove from heat and stir in the parmesan cheese.
18. Hot enough for ya?!" Consider adding a bit of Cayenne powder at the "red and yellow peppers, sugar, lemon juice and lemon pepper, peas and crab meat" phase.
19. *Solo per voi, il signor Gino! Che il cielo ti benedica in eterno. Riposa in pace. - Marcinho Savant*.