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Jumbo Shells stuffed with Swiss chard and artichokes

6/1/2021

23 Comments

 
It has been six months since I last posted. My blog's face lift took longer than planned. It is still not finished so please bear with me. All your wonderful comments are archived in my old blog but I hope that one day I will be able to retrieve them and put them back on this new version of my blog.
Stuffed Jumbo Shells with Swiss Chard and Artichokes
As cooking is my passion, it also sparks my interest in food magazines. I miss Gourmet, but there are still some other good ones around, one of them being Food & Wine. I always find something that interests me in this magazine. This years January issue had one recipe that caught my attention and I knew I had to try it. The recipe was kale and artichoke stuffed pasta shells. The author, Anne Taylor Pittman, wrote a wonderful introduction describing her love for spinach-artichoke dip when she was a high school student. With that in mind, she created this dish.
Stuffed Jumbo Shells with Swiss Chard and Artichokes
I changed the recipe a bit and used Swiss chard instead of kale, because I still  had  some in my garden. Feel free to use spinach or kale. I think all of these greens will work just fine. Another reason why I like this recipe is because it hides vegetables in the stuffing and that’s a good way to feed them to my husband.  I made some changes the second time by increasing the number of pasta shells from 16 to 20. Figure about 3 shells per serving, 4-5 if you don’t serve a protein with it. The first time I used 1 tsp of Sriracha instead Calabrian Chile sauce. If you don’t like heat, you can omit the hot sauce. Do not omit the crushed fennel seed, as it adds extra flavor to the sauce and it is good for your digestion. I served these stuffed pasta shells with either a duck breast, sage & prosciutto chicken saltimbocca, or a steak. It’s a perfectly fine as a vegetarian dish by itself. I microwaved the leftover shells the next day, and they were delicious. 

Stuffed Jumbo Shells with Swiss Chard and Artichokes
Stuffed Jumbo Shells with Swiss Chard and Artichokes
Stuffed Jumbo Shells with Swiss Chard and Artichokes
Stuffed Jumbo Shells with Swiss Chard and Artichokes
Print the recipe

 recipe for Jumbo shells stuffed with Swiss chard and Artichokes 


This recipe makes about 8 servings
 Use a  13 x 9-inch baking dish or two smaller ones 

Ingredients :

16-20 uncooked jumbo shells (about 7 ounces)
2 cups or more of marinara sauce 
1 tsp Calabrian Chile sauce or Sriracha sauce
1 tsp fennel seeds
cooking spray
¼ cup olive oil
4 cloves garlic
About 5-6 cups Swiss chard, kale, or spinach
1 (12-oz) marinated artichoke hearts 
1 can (15.5 -oz) cannelloni beans 
1 (5.2-oz.) Boursin cheese
4 oz. shredded provolone or Swiss cheese 
Salt and pepper to taste

Instructions:

The Pasta
Heat a large kettle of water to boil, season with 3 TBS of salt. Pasta water has to taste like ocean water. Add the shells to the boiling water and cook for about 9 minutes, stirring occasionally. You don’t want the shells fully cooked because you will bake them once they are stuffed. Drain the shells and rinse them with cold water. Spread the shells on a paper towel to prevent them from sticking together. Then cool them. 

The Sauce
Spray the baking dish with oil. Coarsely grind the fennel seeds with a mortar and pestle. Mix the marinara sauce with the fennel and hot sauce. Season with salt and pepper. Spread the  sauce in the baking dish. I added more sauce than the original recipe called for.

Filling and finishing the dish
Preheat the oven to 375 degrees Fahrenheit.
Chop the garlic very fine. Wash the chard, removing the stems, and chop it coarsely. Heat 2 tsp olive oil in a large frying pan with a lid. Add the garlic and sauté it for 30 seconds. Add the chard and stir, adding ¼ cup of water. Cover and cook for a few minutes until the chard is tender. Add the coarsely chopped artichoke hearts and heat uncovered for a couple of minutes. Remove from heat and cool the mixture.

Rinse and drain the beans, mix them with the Boursin cheese and 2 TBS of olive oil in a food processor and process until smooth. Stir the bean and vegetable mixture together until combined. Season with salt and pepper.
​
Carefully spoon the bean and cheese mixture into the shells and arrange them in the baking dish with the tomato sauce. Sprinkle the cheese over the shells and bake uncovered in a preheated oven for about 20 minutes. The cheese needs to melt and sauce should be bubbling. Increase the heat to a high broil, and broil until cheese begins to brown.
​
​Guten Appetit!
Here is a link to the original recipe 
Recipe by Ann Taylor Pittman in Food & Wine 
Posted by ©Sunnycovechef.com

Stuffed Jumbo Shells with Swiss Chard and Artichokes

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Kitchen Sink Bolognese Sauce

3/30/2020

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Here is a little secret, I never made bolognese sauce before, I never looked at a recipe for bolognese sauce but here I am, in the middle of the corona crisis. I am quarantined and trips to the store to get necessary ingredients are not an option.
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However, I am well stocked and as I enjoy my morning coffee I think of the ingredients that are available to me to make bolognese sauce. I pull the vegetables out of the fridge and select some that need to be used pretty soon. I find a handful of shiitake mushrooms, a beautiful looking fennel bulb and some garlic. Beside the onion, carrots, celery, zucchini I find some very tired mini peppers in the back of my refrigerator. There are a few leftover shiitake mushrooms from last weeks barley soup. Then I remember my Italian friend telling me that she uses two different kinds of meat when making her bolognese. I use some pieces of prosciutto and the leftover meat from last night’s short ribs. I have some overripe tomatoes that are not good for anything else and pull out a can of tomato sauce. That should do it.
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But let’s not forget the pasta. I was given several boxes of dried pasta from an on-line store in Virginia. The pasta was outstanding and I will order some more. We had two delicious dinners, slurping the pasta being coated by the rich sauce. I served my lemon caesar salad with it and a nice glass of wine.  ​
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These days I have only one tester, my husband . He can be a picky eater, he doesn’t like vegetables and could live on steak and potatoes for the rest of his life. I love sneaking in some vegetables and this is a good way. Of course you could substitute different vegetables and use different meat like leftover pot roast or beef stew. Or, leave out the meat entirely and make a vegan sauce. The possibilities are endless.
click here for the lemon caesar salad
This recipe made four generous meals with about 2 cups of leftover sauce that I put in the freezer. I added 2 TBS of my frozen pesto to the sauce. You could substitute different vegetables and use different meat like leftover pot roast or beef stew. Or, leave out the meat entirely and make a vegan sauce. The possibilities are endless.
Print Recipe
Ingredients:

1- 1 ½  cup finely chopped white onions
2 finely chopped carrots 
​2 zucchinis, peeled and chopped

½ fennel bulb, finely chopped 
1 piece of celery , finely chopped
4 mini peppers , thinly sliced 
3 TBS finely chopped garlic
a handful of shiitake mushrooms, thinly sliced
1-2 cups chopped tomatoes 
4 slices of of chopped prosciutto 
1½ -2 cups of leftover cooked beef 
1 can ( 15 oz or 425 g ) tomato sauce
3 TBS olive oil
1 tsp. Italian seasoning
1 tsp. sugar
1 tsp. and more salt
1 tsp. and more pepper

​​
Directions:
​

Heat the olive oil and sauté the onions, carrots, celery, zucchini, and mini peppers for 10-15 minutes at low heat. You want the vegetables to be soft but not overly browned. Add the mushrooms  and garlic and sauté another couple of minutes. Add the chopped tomatoes and prosciutto and continue to sauté for several minutes. Stir occasionally during this entire cooking time. Add the can of tomato sauce, rinse the can with water and add that to the sauce. Add the Italian seasoning, sugar, salt and pepper. Add the meat and and stir. Cook for about  20 minutes , make sure the sauce doesn’t stick to the bottom. Cook your pasta as directed on the package. Remember, always salt your pasta water. On my last trip I was told by a wonderful Italian chef that you want the pasta water to taste like the ocean. I like that! Make sure you save some of the pasta water to add to your sauce.​

Guten Appetit!
Recipe by© Sunnycovechef.com
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Tomato Meat Sauce with Pasta

2/27/2017

0 Comments

 
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Usually I test my recipes several times before I post them. This recipe was such a big hit during Oscar night that I am going to post the first iteration. There are many versions of this sauce that are delicious but for once I am going to stop adjusting and just post as it is. The  sauce has a strong tomato taste seasoned with Italian herbs. If you like these flavors this sauce is for you
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My husband and I have a new friend we adore. Her name is Tara and her home is in Berlin with her mother. This school year she is living with her American father and his family here in Santa Cruz. What is amazing about her is that she is truly bi-cultural. She loves German comfort food like dumplings, red cabbage with duck, and  beef- or cabbage rolls. This is similar to food that her German grandmother prepares for her. I enjoy being her substitute grandmother and cooking her favorite meals. Early in the year she was a little homesick but now she enjoys life in Santa Cruz. After making meatloaf, stuffed cabbage, and several other German dishes it was time to change the menu, hence the tomato sauce.

​Every Sunday I walk to our little farmer’s market around the corner and get whatever looks good. I haven't made a lot of pasta lately but when I went to the market this week I decided to splurge and make pasta with tomato sauce. I bought ground pork from a young farmer who raises pigs on a nearby  farm. The meat was outstanding and I will get it again. I decided to get fresh pasta shells for my sauce and some crusty bread.  Instead of a salad we had artichokes from the market. The sauce was easy to make while watching all the beautiful people on the red carpet. Tara had never seen the Oscars before  and also enjoyed watching them while finishing her homework assignment.
This sauce could easily be vegetarian if your prepare  it without the meat. Substitute regular spaghetti or any other pasta you like. All the vegetables should be finely diced
Print Recipe
Ingredients
Makes 6 servings if you add more pasta

​½ lb ground pork sausage 
1 14 ½ ounce (411g) can stewed and sliced tomatoes
2  14 ½  ounce (425g) cans tomato sauce
5 ounce  (140g) canned tomato paste 
2 garlic clove, minced
1 medium red onion, finely diced
2 stalks of celery, chopped 
1 large carrot, finally chopped
3 small or ½ sweet red or orange pepper, finely chopped
2 TBS olive oil
2 TBS Italian seasoning
¼ tsp brown sugar 
½ tsp or more salt
½ or more freshly ground pepper
3 fresh Basil leaves, chopped
2 dried bay leaves
a pinch of chilly flakes
½ cup or more of pasta water
​

1 lb pasta 
freshly grated parmesan cheese
Directions

Heat the olive oil and once the oil is hot break up small chunks of the pork and add them to the pan without stirring. Wait a couple of minutes for the meat to brown and turn it around.

Add all the vegetables and sauté for several minutes. Add the tomatoes with juice and tomato sauce . Add the tomato paste and mix together. Stir in herbs, sugar and bay leaves. Season to taste with salt and pepper. Bring the sauce to a simmer and cook for 20 minutes, covered, stirring occasionally. 


Cook the pasta according to the package instructions in salted water and drain into a colander saving some of the pasta water for the sauce. 
​

Thin out the sauce with some of the pasta water, remove the bay leaves . Serve the sauce on top of the pasta sprinkled with Parmesan cheese. 


Guten Appetit
loosely adapted from a food.com recipe
by © sunnycovechef.com
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Lasagna with Butternut Squash and Hazelnuts

6/9/2015

0 Comments

 
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​Lasagne with Butternut Squash and Hazelnuts 

This vegetarian lasagna is a dish with an incredible combination of flavors. 

When I first came to this country many years ago, I left a family, a home, a scholarship, and many friends behind in Germany. There were times when I just wanted to go home and I knew it I could because of my grandfather. My grandfather was a wonderful man who I loved dearly. Two world wars had taken his only son, his wife and several of his brothers. His gentle soul poured all the love he had into me when I was born. We all lived together in one large farmhouse. As a baby, he carried me when he thought I was not comfortable. As I grew up, he took me everywhere, holding my hand. I have a picture of the two of us all dressed up going to a garden show. There is this giant of a man in riding boots and little me holding his hand and smiling. He never learned to drive a car, but he took his horse and carriage to the neighboring town to deliver eggs to his customers. I came along whenever I could. These were old-fashioned grocery stores and some private customers. 
I remember getting the best dill pickles or candy from his customers. He was an extremely proud man: when he said something, it meant something. Many evenings I went to a woman who sold beer and beverages in our village and got him one bottle of beer. Yes, kids in Germany were allowed to carry alcohol. That same woman also had a machine to seal cans of cooked meat and vegetables. The only time he got mad at me was when he saw me in a very short mini-dress. He didn’t like that at all. I can just imagine how sad he was when I immigrated to the United States. He went to a travel agent and asked her how much a return ticket from the States to Germany would cost. He gave me enough money to return to Germany if I had to. He gave me some other money too, but this amount he said I should always keep in case I wanted to come home. And my grandfather did not have a lot of money. So, I kept that money for a long time, and when I was really homesick, I knew I could go home whenever I wanted to.
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The backyard of our farm in Germany
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Recently, I had a wonderful visit from my niece and her boyfriend and both of them got to choose their favorite food. My niece chose butternut squash lasagna and her boyfriend picked meatloaf. We had such a good time together, and I hated to see them go. We remembered stories from my mother, how she encouraged my niece, who was her granddaughter. I made this lasagna several times for parties (and my vegetarian friends) and it always gets rave reviews. The recipe is from an old issue of Gourmet Magazine.
This is a delicious lasagna with a white sauce, where all the flavors come together nicely and create a memorable meal.  It takes some time and work but you can make it ahead of time and it is well worth the effort. I serve my lasagna with a nice salad and a seasonal vegetable like  roasted asparagus or brussels sprouts.
Print Recipe
Ingredients:

Serves 8-10

​The Squash  Filling

1 large onion, chopped
3 TBS butter
About 3 lb butternut squash, peeled,
seeded, and cut into ½ inch pieces
1 tbs minced garlic
1 to 2 tbs salt
1 tsp pepper
2 TBS chopped flat - leaf parsley
2 TBS chopped fresh sage
1 cup hazelnut, toasted and skins rubbed off

The Sauce

6 ½ cups of milk
7 TBS flour
4 TBS butter
1 tsp minced garlic
2 tsp salt
1 ½  tsp pepper
2 bay leaves
½ tsp fresh ground nutmeg

The Lasagna

1 lb. of fresh mozzarella , coarsely grated
1 ½ cup finely grated Parmigiano-Reggiano
1 cup of mixed grated cheese ( Monterey Jack and cheddar)
12 oz.  no boil lasagna noodles 
        or fresh pasta sheets
Directions:



​The Squash Filling

Toast the hazelnuts in a preheated oven at 375° for 10 to 15 minutes. Put the hot hazelnuts in a dish towel and rub vigorously to remove as much black skin as possible. Not all the skin will come off,  return the nuts to the oven and bake for a while longer. Rub them again in a towel. Leaving some skin is ok. Chop the hazelnuts coarsely. Make a a little more than a cup because you will want to nibble on some while you cook.

Melt the butter in heavy deep skillet and sauté the onion over moderate heat, stirring occasionally, until golden, about 10 minutes. Add squash, garlic , salt and pepper and cook for 15 minutes stirring occasionally. You want the squash to be soft but not mashed. Remove from heat and add nuts, parsley and sage.




​The Sauce

Melt butter and add garlic, cook over medium heat for a minute, add the flour and whisk for 3 minutes. Do not let the roux turn any color. Slowly add about a cup of milk, whisking until smooth, add the rest of the milk in a stream whisking constantly until it comes to a boil. Add bayleaves and simmer for about 10 minutes, stirring often to prevent burning. Add more liquid if you want the sauce to be thinner. Whisk in salt , pepper and nutmeg to taste. 


The Lasagna
Preheat the oven to 425˚ degree Fahrenheit.  
Toss the the cheeses together. Spread 1 cup of sauce on the bottom of a greased 13-by 9- by 2- inch baking dish and cover with 4 pasta sheets. Spread with 1 cup of sauce and one third of filling, then sprinkle with a heaping ½ cup of cheese. Repeat layering 2 more times , beginning with pasta sheets and ending with with cheese. Top with remaining 3 pasta sheets , remain sauce and remaining cheese.

Tightly cover baking dish with buttered foil and bake Lasagna in a middle of the oven for 30 minutes. Remove foil and bake  for another 10 to 20 minutes until until golden brown and bubbling. Let lasagna sit for 10 minutes before serving.  I bake my Lasagna with a cooking sheet or some foil on the bottom of the oven to catch any spills.  

Guten Appetit
Recipe by Epicurious
adapted by ©sunnycovechef
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Pappardelle with Fava Bean Leaf  Pesto , Salmon, and Shiitake  Mushrooms

5/20/2015

2 Comments

 
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Pappardelle with Fava Bean Leaf  Pesto , Fava Beans, Salmon and Shiitake Mushrooms

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When I did my weekly shopping at the farmer's market, I came upon a treasure I had never used before—fava leaves. I adore and love fava beans, but I don't like hulling and peeling them. A real pain in the tush. Preparing fava beans is a lot of work, but you do end up with a wonderful spring treat. Fava beans (also known as broad beans) are the king of all beans. Their flavor is smoother, sweeter and richer than most other beans. ​
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When I spotted  some fava bean leaves in a bag, my cooking antenna went up. "What do you do with them?" I asked. " Pesto" was the answer. That bag of leaves went in my basket faster than a dog chasing a cat.
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A chance to  produce the taste of fava beans without all the work . Here I had lived all my life without knowing that you could make pasta out of fava bean leaves! I made the pesto and it was delicious.  ​
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The dark green, shiny pesto had a tinge of bitterness with a nutty flavor similar to arugula. I played with it all week. I had it on all my sandwiches and on my leftover veggies, and potatoes.
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Grilled Eggplant with Tuna and Fava Leaves Pesto
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Bok choy, potatoes, fava bean leaf pesto, and a fried egg
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I used some of the pesto to make my pasta dish using Mike's pasta. An ode to Mike and his delicious fresh-made pasta that is light, smooth and to me, the perfect pasta. It is made in Santa Cruz and delivered fresh to several local grocery stores. I fell in love with Mike's pasta many years ago when there was little fresh pasta available. Many a night when I came home from work thinking of making  dinner, I would stop and get some of his tasty raviolis.  I would cook them and add some tomato sauce or some garlic and butter. Within 20 minutes a mushroom, sweet potato, cheese, or tofu ravioli would smoothly slide down my throat delighting my senses. My family and I would enjoy a great meal. What more can you ask for? I use his fettuccine pasta for my seafood pasta.  Mike's pasta has kept the same quality over the years. Nobody talked him into adding stuff, so his pasta would have a longer shelf life. He didn't go public or franchise his business, no sireee, he just kept making perfect fresh pasta. Thank you, Mike, from the bottom of my heart for the many good meals. Disclaimer: I don't know Mike and I'm not getting paid or anything . But I might go visit him one of these days.
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I took my last ½ cup of fava bean pesto to the cabin.  We needed to remove potential fire material around the cabin. But it snowed and there was no work to be done outside. Instead we lit a cozy fire and enjoyed the winter scenery. I had brought up some pappardelle from Mike,  some fava beans  and shiitake mushrooms from the Farmer's Market. I had splurged and bought some local wild king salmon that was caught in our bay. This is such a treat but it is becoming very expensive. I prepared a wonderful spring meal in a winter wonderland. We opened a bottle of crisp white burgundy, which was a perfect complement to the meal.
This is a dish where  you can substitute basil pesto for the  fava leaf pesto. Some roasted pine nuts would be a great addition. Instead of fava beans you can use a cup of edamame beans or peas.
Print Recipe
Ingredients
serves 2-4 people

10 ounces pappardelle pasta
 ½ -1 lb salmon
1 lb. fava beans (about 1 cup shelled) 
1  ½  cup sliced shiitake mushrooms
1 TBS butter
1 TBS olive oil
½  cup pesto
½ cup grated Parmesan cheese 
¼ + cup pasta water
garlic salt
juice of ½ lemon




​












​
Fava Bean Leaf Pesto


Ingredients
 


4 cups  fava leaves, stems removed and coarsely chopped
1 garlic clove, peeled and chopped 
½  cup pine nuts, roasted
½ cup grated parmesan cheese 
½  to 3/4  cup olive oil 
1-2 TBS lemon juice
salt and pepper to taste
Directions

Heat a large pot of water for the beans and the pasta. 
Preheat the oven at 375˚. 

Shell the fava beans, put them in the boiling water for about a minute. Rinse under cold water, cool and pop the skin of the beans. Add 1 tsp. salt to the pasta water.


Put the salmon in a pan, dot with a tablespoon of butter and sprinkle lightly with garlic salt. Sprinkle with the juice of ½ lemon. Bake for about 12- 14 minutes (depending on the thickness of the salmon) in the preheated oven. I still want a little pinkness in the center of the salmon. Tear or cut into pieces, discarding the skin. 

While the salmon is cooking, heat the salted pasta water to a rolling boil. Add the pasta and cook for 2-3 minutes. Drain the pasta in a sieve, preserving some of the water. 


In a large frying pan, heat the olive oil and sauté the mushrooms for a couple of minutes, adding some salt. Add the fava beans and pasta. Mix with the pesto and pasta water, making  sure the noodles are well coated. 

Serve the pasta on warmed dinner plates, sprinkled with parmesan cheese and top with pieces of salmon.  




​Directions 

Chop the garlic in a food processor until finely minced. Add the fava leaves, pine nuts, lemon juice, and a generous pinch of salt. While the food processor is  running , drizzle olive oil until the mixture is smooth and uniform. Scrape down the sides if necessary. Season with salt and pepper.



 Guten Appetit! 
 recipe © Sunnycovechef
​
2 Comments

Seafood Pasta

9/19/2013

1 Comment

 
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This is my signature dish. The presentation is lovely.  I frequently prepare it for my friends and family, who always seem to enjoy it. I cook it differently according to the season. In the spring, I use asparagus. In the winter, I use  sun-dried tomatoes  from Trader Joe's. But right now, I have some wonderful tasting tomatoes from Robert's garden. You can make this with shrimp only and it will be just as good. Omit the seafood and you have a vegetarian entree. I use my homemade pesto when preparing this dish.c. At this point , my cooking is much better than my photography. You get the picture. I assemble everything on one plate. My husband broke my antique round serving plate one evening when washing the dishes, so all I have now are oval dishes. I have to tell you, he always cleans up my mess and washes the dishes after a meal. Bless his heart! I wouldn't do half the cooking if I had to clean up by myself.
It is important that everything is prepped ahead of time. The scallops and shrimp need to be dry. Heat the oil and butter in the frying pan until sizzling hot before you put the scallops in. Do not touch the scallops before you flip them over. ​
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Have everything ready
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Sautéing the vegetables
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Keep vegetables warm
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Make sure the scallops are dry
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The shrimp should also be dry
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Do not touch the scallops for one to two minutes before turning over, although be sure they don't touch each other while cooking.
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This is how they look when you flip them over
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Fresh fettuccine from Mike's Pasta in Santa Cruz
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Ready to serve
Print Recipe
Ingredients:

 Serves 6

12 ounces of fresh fettuccine pasta 

2 cups of shiitake mushroom cleaned and sliced

11/2cups of thinly sliced zucchinis 

2 cups of chopped tomatoes 

1 pound or more of scallops 

1 pound of shrimp

Olive oil and 2 TBS of butter

2 TBS of fresh basil

Salt and pepper to taste

Parmesan cheese

1 cup of pesto

1/4cup of pasta water
​Directions: 

Get all the ingredients ready and within arms reach. Dry the scallops and shrimp in paper towels. Exchange the towels until they are dry. The scallops should be well dried, so that they sear properly . Generously salt and pepper the seafood shortly before you sauté them. Bring a large pot of water to a boil and add 1 TBS of salt to the water to cook the pasta. Sauté the mushrooms for several minutes, put in a bowl and sauté the zucchini and tomatoes in the same frying pan for several minutes, add them to the mushrooms. Add more olive oil and the butter to the frying pan and wait until everything is very hot before you add the scallops. Don't crowd the scallops and sear them for one to two minutes depending on the size. Do not touch the scallops before flipping them over towards the middle. They should have a light brown crust on one side. Keep them warm in a bowl. Add the shrimp to the frying pan and fry them until they turn pink, add the tomatoes and the other cooked veggies and scallops into the frying pan and heat everything up for about a minute or so. Be careful, you do not want to overcook the fish. There is nothing worse than leathery scallops and dry shrimp. In the meantime cook the pasta for about 2 to 3 minutes in boiling water until they are cooked al dente. Drain the pasta reserving some of the pasta water. In a bowl mix the pasta with the pesto and ¼ cup of pasta water. Put the pasta in the center of the plate, arrange the veggie and seafood around the pasta, sprinkle with basil. Pass the Parmesan in a different bowl.  

Guten Appetit
recipe by ©sunnycovechef
1 Comment
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    WELCOME TO SUNNY COVE CHEF

    Thank you for visiting my blog.  My two passions are cooking and traveling. Traveling exposes me to a wide variety of food and experiences. I walk around cities looking for markets, restaurants, bakeries, shops, you name it, and if it is related to food you will find me there, tasting, smelling, talking to vendors, and having a great time.

    ​
    If you  have tried any of my recipes, snap a photo and tag me @sunnycovechef I'd love to see your creations!​


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