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
Experts have tracked the existence of recipes far back into ancient history, certainly as far into history as pharonic Egypt, and quite possibly further than that. Interesting though that maybe, in the main part, these old cookbooks were just very basic hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the oldest recipe in existence, according to historians is a series of clay tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated and blissful. As we move into The time of the roman empire 25BC a roman called Apicius created a collection of documents describing recipes cooked by wealthy roman citizens. In his scrolls, he recounts how the meals of wealthy Romans were separated into starters, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also informs us how the Roman chefs made use of a good variety of spices, including a few you will know for example thyme, rue and parsley. As our culinary historical trip moves to more modern times there were a couple of interesting recipe books which were published in the fourteenth century - one book called `Forme of Cury`, and another entitled `Curye on Inglish`. Although the titles sound familiar, they are unconnected to the indian food that is served today, but instead accounts of the types of food enjoyed by the rich and wealthy people of those days. In the 15th century, people returning from the crusades brought us many foods and spices from Arab cooking, including coriander, parsley, and rosemary. The introduction of these new herbs and spices led to a torrent in publications on food, the majority of which are kept safe in private libraries. Over the next few centuries, the rich and powerful families of the West competed with each other to lay on the most extravagent meals, and as a consequence, the best cooks and their recipes were greatly in demand. Even so, it was during the nineteenth century that fine cookery and cookery books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, testing, and writing down the recipes of their peers. By the arrival of the twentieth century, cookery books are in high demand, as a result of more people being able to read, more leisure time and having more money. |
We hope you enjoy this Antipasti Alla Noemi recipe.
