Cunettos Tutto Mare Recipes

SEAFOOD ALFREDO FETTUCCINE - ITALIAN TUTTO MARE

Steps:

• Cook pasta according to package instructions, drain reserving a little water and cover.
• In large skillet, heat two tablespoons olive oil to saute the mushrooms, when those are almost ready add the garlic, being careful not to burn. Remove the mushrooms and set aside.
• In the same skillet bring half-and-half to a boil. Cook over medium-high heat, stirring frequently, until reduced by about one-fourth. Stir in shrimp, clams, crab meat, butter, black pepper and red pepper flakes.
• Cook, stirring until shrimp is done about 4 minutes. Add mushrooms back in and stir in Parmesan and Provel; remove from heat. Toss with Fettuccine, add toasted bread crumbs and fresh parsley as garnish and serve immediately.Instructions for fresh pasta:
• In a stand mixer fitted with the dough hook, combine the flour and salt on low speed. Add the egg yolks, eggs, and olive oil and continue to mix on low speed. Once the flour is incorporated, increase the speed to medium- low and mix/knead the dough for 5 minutes.
• Lightly flour your works surface. Dump the dough onto the surface and continue to knead for a few more minutes. At this point, the dough may look a little dry, which is fine. Wrap the dough well in plastic wrap and let it rest in the refrigerator for at least 1 hour before rolling it. This rest allows the flour to be fully absorbed by the wet ingredients for a smooth, tender dough. (You can make the dough up to 1 day ahead of rolling it; keep it refrigerated.)
• Fresh pasta cooks faster (about 1-3 minutes) than dried. So be sure to keep an eye on it.

CUNETTO'S SALAD

Steps:

• Mix corn starch, anchovy paste, salt, pepper, garlic powder, sugar, oregano with oil and red wine vinegar. blend well. Toss with Romaine and iceberg lettuce, provalone cheese, parmesan cheese, pimento, green onion. Garnish with 6 slices cooked crumbled bacon, and croutons.

CUNETTO'S CHICKEN SPEDINI

Steps:

• Place all ingredients (except butter and lemon juice) into a large bowl and marinate for 1 hour.
• Place the chicken on skewers and broil for 8-10 minutes.
• Prepare sauce by infusing together butter and lemon juice. Ladle over the cooked chicken and serve.