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
Written recipes as an idea can be traced way back into the far past, at least as far into history as the Egypt of the Pharoahs, and maybe even further. Having said that, mostly, these ancient cook books were just basic hieroglyphic recipes for meal preparation.
In an interesting twist, the oldest recipe found, according to experts is a collection of clay tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `wonderful`. Later on, in The time of the romans 25BC a man called Apicius created some scripts detailing recipes cooked by his fellow Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were separated into hors d`oeuvres, main course and afters, something we still use today. This early Roman chef tells us how the ancient Romans used a wide range of aromatic flavors, including some familiar names like bay, mint and parsley. Later on, in the 15th century, knights returning from the crusades brought back many foods and spices from the East, including spices such as coriander, parsley, basil and rosemary. The introduction of these new foods and spices created a torrent in cookery books, most of which are kept safe in academic collections. Over the succeeding few centuries, the upper-class families of Europe competed to offer the most extravagent banquests, and as a result chefs and their collection of recipes became highly prized. Notwithstanding that, it wasn`t until the nineteenth century the formal cooking and recipe books became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to assembling, trying out, and writing down recipes to help cooks of their time. When we get to the 20th century, cooking books are in great demand, as a result of increased literacy, leisure time and disposable income. The TV revolution brings us TV cookery programs and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting everyone to access thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Antipasti Alla Noemi recipe.
