Andiamo celebrates 25 years - Mid-South News, Weather, Traffic and Sports | FOX13

Andiamo celebrates 25 years

Posted: Updated:
(WJBK) -

Andiamo Open Face Seafood Ravioli

Saffron Pasta Dough:
1 cup whole eggs
1# All Purpose Flour
1 T Extra Virgin Olive Oil
Pinch Salt
Pinch White Pepper

Method:
Mix by hand or with kitchen aid until dough forms and becomes shiny and slightly elastic
Using a rolling pin or pasta machine, roll out thin sheets of pasta, approx. 5x8 inches
Bring salted water to a boil and cook pasta sheets until al dente. Shock in an ice bath or plate immediately

Vegetable Array:
3 ea. shitake mushrooms, chopped
3 ea. oyster mushrooms, chopped
3 ea. button mushrooms, chopped
3 ea. crimini mushrooms, chopped
1 ea. butternut squash, small, peeled, seeded, diced, roasted
1 ea. leek, outer green leaves removed. Small Diced

Lobster Veloute:
1 ea. carrot, small dice
1 ea. white onion, small dice
1 ea. celery, small dice
2 gloves garlic, sliced
3 T tomato Paste
1 cup sherry wine, or wine of your choice, bourbon and cognac also work well
1 T Paprika
.25 cup White Rice
1 qtr. Lobster Stock
.25 cup Heavy Cream
4 T Butter
to taste Salt and Pepper
to taste Lemon Juice
to taste Cayenne Pepper
1ea *Bay Leaf, 1t Black Peppercorns, 2ea Parsley Stems, 2 sprigs Thyme - Wrapped in a coffee filter or cheese cloth and tied off
as needed Roux - Equally parts butter and flour. Melt butter and stir in flour until a thick paste forms. Let cool

Method:
1) Melt 2 T of butter in a heavy bottom sauce pot, add carrots, celery, onions, and garlic. Cook until golden brown
2) Add tomato paste and lightly cook, be careful not to burn the tomato.
3) Once the tomato begins to stick to the bottom of the pot, add the sherry wine. Reduce until almost dry.
4) Stir in the Paprika, Rice, Lobster stock, and sachet*, bring to a boil and let simmer for 15-20 mins, or until rice is fully cooked.
5) Remove the sachet, and puree using a hand blender. Adjust Thickness as needed with Roux. let simmer 20 mins
6) Slowly whisk in cream and remaining 2 T of butter. Adjust seasoning with salt, pepper, lemon juice, and cayenne

Seafood:
2ea Scallops u/10
2ea Shrimp 8/12
3ea Mussels
3oz Lobster Claw and Knuckle Meat

Method:
1) Season all proteins and pan roast until desired doneness.

Plating
Place cooked pasta sheet in back 1/3 of plate with at least 1/2 of the sheet hanging over the back edge of the plate
place a portion of the sautéed mushroom and squash array in the middle of the pasta sheet
on the front edge of the plate, ladle the lobster veloute in a half moon around the array
remove shellfish from the oven and arrange around the array of mushrooms
fold pasta sheet over the array exposing a little bit of the mushrooms and most of the seafood
Garnish with chopped chives, scallions, or micro greens

  • FoodMore>>

  • Everyman's fish -- the tuna sandwich

    Everyman's fish -- the tuna sandwich

    One writer recounts his lifelong love for the tuna sandwich, the unsung hero of the American lunch.
    One writer recounts his lifelong love for the tuna sandwich, the unsung hero of the American lunch.
  • From Western waters

    From Western waters

    A drive along Oregon's coast reveals soaring sand dunes, enchanting fishing towns, and some of the most memorable seafood dishes you'll likely find anywhere.
    A drive along Oregon's coast reveals soaring sand dunes, enchanting fishing towns, and some of the most memorable seafood dishes you'll likely find anywhere.
  • Crawfish: Born on the Bayou

    Crawfish: Born on the Bayou

    Called both crayfish and crawfish, these tiny freshwater cousins to lobsters are firm and sweet. Plunged into boiling water, they cook through in just two minutes and easily soak up any seasonings, from classic Cajun spices to Asian-style ginger and garlic.
    Called both crayfish and crawfish, these tiny freshwater cousins to lobsters are firm and sweet. Plunged into boiling water, they cook through in just two minutes and easily soak up any seasonings, from classic Cajun spices to Asian-style ginger and garlic.
Powered by WorldNow

WHBQ-TV | Fox 13
485 S. Highland St.
Memphis, TN 38111

Main Station: (901) 320-1313
Newsroom: (901) 320-1340

Didn't find what you were looking for?
All content © Copyright 2000 - 2014 Fox Television Stations, Inc. and Worldnow. All Rights Reserved.
Privacy Policy | Terms of Service | Ad Choices