Chef Richard's Seafood Pasta Supreme

Michelin starred chef Angela Hartnett creates a fresh pasta and seafood recipe

Описание:

Angela Hartnett Chef Patron of Murano Restaurant London is Septembers Featured Chef for The Staff Canteen. See more great chefs here http://www.thestaffcanteen.com/featur...


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The Staff Canteen featured chef takes the very best chefs in the industry today, who discuss their job role, and their food style in a video recipe. You can read and watch the full series here http://www.thestaffcanteen.com/featur...

The Staff Canteen featured chef takes the very best chefs in the industry today, who discuss their job role, and their food style in a video recipe. You can read and watch the full series here http://www.thestaffcanteen.com/featur...

Комментарии:

kitchenfamily1004 пишет: egg yolk...

Basia57 пишет: This dish looks awesome, can't wait to try it out!! Btw, Ahgela, you seem to be a brilliant boss, even recognisiing how important your KP is..Kudos!!!

crazycool1128 пишет: do they knead individual portions of pasta to order?

evolutionlover пишет: Love Angela. Dined at Murano a while back with a 3-courses Lunch menu, was good unpretentious and delicious food, yet reasonably priced. Well done and hope they keep it up.

StaffCanteen пишет: It's the eggs that are used, if you use fresh free range eggs the yolks will give it this colour

yoy twanf пишет: I highly doubt it. I think she was making a small amount for a demonstration.

Ranjit Bishwo пишет: deliciousssssssssss pasta


Dominic Dunne пишет: How you got the pasta so yellow?

Danny Meyers пишет: a truly inspiring chef

kitchenfamily1004 пишет: egg yolk...

Basia57 пишет: This dish looks awesome, can't wait to try it out!! Btw, Ahgela, you seem to be a brilliant boss, even recognisiing how important your KP is..Kudos!!!

crazycool1128 пишет: do they knead individual portions of pasta to order?

evolutionlover пишет: Love Angela. Dined at Murano a while back with a 3-courses Lunch menu, was good unpretentious and delicious food, yet reasonably priced. Well done and hope they keep it up.

StaffCanteen пишет: It's the eggs that are used, if you use fresh free range eggs the yolks will give it this colour

yoy twanf пишет: I highly doubt it. I think she was making a small amount for a demonstration.

Ranjit Bishwo пишет: deliciousssssssssss pasta


Dominic Dunne пишет: How you got the pasta so yellow?

Danny Meyers пишет: a truly inspiring chef
You'll Need:

1 pound fresh-cooked Dungeness crabmeat (shelled)
1 pound fresh large prawns (shelled and de-veined)
1 pound fresh Bay or rock scallops (shelled)
1 large Vidalia or Walla-Walla Sweet Onion (thin sliced or medium dice)
1 medium green bell Pepper (medium dice)
1 medium red or yellow bell pepper (medium dice)
1 head fresh garlic, minced (no such thing as "too much garlic")
1 pound fresh mushrooms (wild or domestic - sliced or whole)
2 tablespoons virgin olive oil
1 teaspoon sesame oil
2 tablespoons rice vinegar or rice wine
2 tablespoons soy sauce (regular or lite)
3 jars prepared Alfredo sauce or make your own.
1 cup grated Parmesan cheese
1 1/2 pounds pasta (fettuccini, linguini, large shells, etc.) of your choice.
1 cup sour cream (optional)
Freshly ground black pepper to taste
Fresh cilantro or parsley leaves

Procedures : In a large stainless-steel pot, glass bowl, or wok, saut� the onion, bell peppers, mushrooms and garlic in the olive and sesame oils. (Ummm-um, what a great aroma!) Add rice vinegar, soy sauce, and continue to cook till all ingredients just begin to soften. Turn the heat to medium-low and add the shrimp, crab, scallops, Parmesan cheese, Alfredo sauce and sour cream. Simmer till shrimp is just cooked. DO NOT OVERCOOK IT, PLEASE !!!!!!!!! Serve over the pasta of choice and garnish with fresh parsley or cilantro leaves.

Caesar salad, garlic bread and a bottle of fine wine round out the meal nicely. Enjoy!!!

Chef's Notes: I have had rave reviews, compliments, and many requests for this one. As you know, most good cooks don't measure as much as cook by feel and taste. This recipe may be added to or modified at the cook's discretion. However, I think they should try it first, as written, and then make modifications another time.