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Pesce Asiago

Chef/co-owner Greg Anania,
Bellissimo

This sauce is so luscious you’ll dream up other dishes to use it in.
Asiago is the key—don’t use a substitute.

Ingredients
Roasted garlic
1 Tbsp olive oil
2 garlic bulbs

Sauce
2 Tbsp butter
1/2 cup white wine
2 Tbsp chopped garlic
1/2 tsp salt
1/2 tsp white pepper
1/2 cup diced white onion
4 cups heavy cream
1/2 cup asiago cheese
1 Tbsp sliced basil
24 fresh mussels
12 large tiger prawns
6 scallops, halved
1/2 cup baby clams
500 g spinach linguine

Method
Roasted garlic
1. Preheat oven to 350ºF.
2. Cut tops off garlic bulbs. Drizzle with olive oil and wrap in foil.
3. Roast for 1 hr. Once cooled, squeeze bulbs out of skin and purée.

Sauce
1. In a saucepan on medium heat, combine first 8 ingredients, along with roasted garlic purée. Simmer until sauce reduces and thickens.
2. Add seafood. Cook until mussels are opened, and shrimp and scallops are tender.
3. Stir in asiago and fresh basil.
4. Cook linguine as preferred. Mix pasta with half the sauce. Pour pasta into serving bowl and top with remaining sauce, seafood and grated parmesan.

Yield 4 servings

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