Basil Fettuccini a la Fricassee

Basil Fettuccini a la Fricassee basically italian recipes

To make this Food recipe needs a few step. But trust me it worth when you finally serve this dish for your family.
Fettuccini a classic Italian Food taste really good with seafood flavour. Their natural sweetness that really make me love the dish.



Ingredients :

For the Sauce Base :

1 Eggplant, peeled, chopped
1 large Shallot,chopped
1/4 head fennel,chopped
4 Romas, cubed
3 cloves Garlic, Cubed
4 sprigs Thyme
1 Roasted Red Pepper
2 tablespoonful Tomato Paste
2 tablespoonful Paprika
23oz Tomato Juice
1/2 cup Cream
2 cups Buttermilk
2 Bay Leaves
2 cups Seafood/Lobster Stock
1 teaspoonful Sugar
2 teaspoonful Oregano
1/4 cup Sriracha
1/4 cup Creole Seasoning
Salt and Pepper, to taste
Cornstarch Slurry, as needed


For Garnish :

1 Green Asparagus,finely cubed
1 White Asparagus,finely cubed
1 Yellow Tomato, finely cubed
1 Shallot, finely cubed
2oz Marinated Fresh Mozzarella, finely cubed
Salt and Pepper, to taste
Olive Oil, as needed


For the Fricassee :

1/2 lb Basil Fettuccini, cooked al dente
2 cups Sauce Base
1/4 lb Shrimp
1/4 lb Nantucket Bay Scallops
6 oz Lump Crabmeat
1 Andouille Sausage,cut on bias, browned in oven
2 White Asparagus, 1/4 inch sliced, blanched
2 Green Asparagus, 1/4 inch sliced, blanched
1/2 oz Wild Mushrooms, reconstituted, roughly chopped
2 cloves Garlic, minced
1 Shallot, minced
3oz Sundried Tomatoes
leaf Parsley, chopped
1 tablespoonful Unsalted Butter
1 Lemon
Salt and Pepper, to taste
Garnish


Cooking Direction :

For the Sauce :

Mix the eggplant, shallot, romas, fennel, and garlic with olive oil and thyme
And roast in a rondeau at 415F till soft
Transfer on stovetop. Add the tomato paste and paprika, cook till fragrant
Stir in the stock, bay leaves, red pepper, and tomato juice – reduce by 1/2. Puree and strain
Return to heat and add the cream, buttermilk, and the seasonings
Simmer for about 30 minutes and thicken with slurry


For the Garnish :

Sauté all vegetables in olive oil, then fold in the mozzarella and season.
Let the mozzarella start to melt enough to hold everything together but not enough to start oozing


For the Fricassee :

Season the scallops and shrimp.
Add them to a searing hot skillet. Add the garlic and shallot
Add the sauce base, tomatoes, sausage, asparagus, and mushrooms. Reduce
Toss in the pasta, crab meat, and a squeeze of lemon juice

Transfer to a serving Plate and put the garnish in the center

Put under the broiler till it starts to melt

See my other seafood recipe