Andiamo celebrates 25 years - Los Angeles Local News | FOX 11 LA KTTV

Andiamo celebrates 25 years

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(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

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