1 lb squid (opt, but highly recommended)
1 white wine
24 mussels, fresh in-shell, or
24 oysters, fresh in-shell
16 crab claws, cooked
1 lb lobster meat, freshly cooked
16 prawns, cooked, peeled
1 lb shrimp, med, cooked, peeled
1/2 lb shrimp, popcorn, cooked
16 lemon wedges
3/4 cup olive oil
1/4 cup fresh lemon juice
1 can mushrooms packed in oil
1 cup mayonnaise
1/3 cup catsup
1 brandy, to taste
1 worcestershire, to taste
Directions
Have your fish dealer prepare the squid (skin, remove the long bone
on the inside, the yellow deposit, and the ink sac). Wash the squid
well, dry thoroughly, and cut crosswise into 1/4" slices resembling
rings. Poach in white wine to cover just until tender. Drain. Cool to
room temperature.
Thoroughly wash and scrub the mussels, removing grit and sand. Place
the mussels in a large pot. Pour in 1/2 cup boiling water, cover and
steam over medium heat for 5 minutes or until the shells open. They
should be cooked and served the same day you buy them.
Arrange an assortment of the seafood attractively on 8 plates.
Garnish with lemon wedges. Whisk together the oil and lemon juice,
and drizzle the mixture over the seafood. Using a whisk, combine the
mayonnaise, catsup, brandy, and Worchestershire sauce. Serve a dollop
of this sauce on each plate.
Venetian cooking allows the delicate flavor of the seafood full rein.
This antipasto is actually a filling first course.
From: Ed Gustina
Servings: 8 servings
Antipasti Alla Noemi Recipe brought to you by Recipe Ideas
Categories: Alcohol; Appetizer; Beverage; Fish; Fruit
The History of Recipes
It is quite possible to follow the history of recipes way back into distant history, at least as far back as the early Egyptians, and maybe even further. Having said that, sadly, these old recipes were just very basic hieroglyphic recipes for food preparation.
In fact, the most ancient recipe discovered so far, according to experts in ancient history is a collection of tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful and blissful. Later on, in The time of the roman empire 25BC a roman called Apicius created a number of documents showing how to cook the recipes cooked by the Romans. In his scrolls, he tells us how the meals of wealthy Romans were divided into hors d`oeuvre, main course and afters, a style of dining still practiced today. Aspicius also tells us how the ancient Romans were skilled in the use of a good variety of aromatic flavors, including a few that will be familiar to modern chefs such as basil, rue and parsley. Later, we find some interesting books from the 14th Century : a book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Perhaps surprisingly, these are not about the curry that is popular today, but instead accounts of the types of meals prepared by the cooks of the rich and powerful of that period. Later, in the fifteenth century, people returning from the crusades brought us a variety of foods, spices and herbs from middle-east cuisine, including parsley, basil and rosemary. These new foods and spices prompted a torrent in manuscripts on cooking, many of which are kept safe in private cookery archives. By the time we get to the 1900s, cookbooks were greatly in demand due to higher levels of literacy, people having more leisure time and a general increase in wealth. The arrival of television gave us TV chefs and the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting everyone to access massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this Antipasti Alla Noemi recipe.
