Wednesday, September 24, 2008
Bite with Belkys: Seafood Pasta
If you're craving foods from across the pond, we have a recipe for you. A new bistro giving us the taste of the South of France. Time to grab a Bite with Belkys.
The Restaurant: Ratatouille in South Beach
The Chef: Pierre de France
The Dish: Seafood Pasta with a white wine cream sauce
2 large mushrooms, chopped
1/2 red bell pepper, diced
2 Tbs. of olive oil
4 scallops, cut in half
6 oz. of tuna fish, cut in cubes
salmon, cut in cubes
4 jumbo shrimp, peeled and deveined
1/2 tsp. of minced garlic
1/2 cup of chardonnay
1/2 cup of heavy whipping cream
1 pinch of fresh parsley, diced
1 pinch of fresh thyme, diced
1 pinch of fresh rosemary, diced
salt and pepper, to taste
18 oz. of cooked pasta
Method of Preparation:
-Start by chopping a couple veggies. Chef Pierre likes chives, mushrooms and red bell pepper.
-Then, in a hot pan, pour a little olive oil and sauté scallops, tuna fish, salmon and shrimp. Season it with salt and pepper.
-Next, add minced garlic, fresh thyme and rosemary, and mix it all together.
-Now, pour in a little chardonnay, heavy whipping cream and fresh parsley. Let the sauce reduce at low heat.
-In the meantime, sauté the chopped veggies and add a pinch of thyme and rosemary.
-Then, toss in some cooked pasta and sprinkle it with salt, pepper and parsley.
To Plate the Dish:
Place the pasta in the center and the fish around the rim of the plate. Top it all off with the cream sauce. At the restaurant, chef Pierre garnishes with a French sea salt, paprika, chives and a drizzle of balsamic vinegar reduction on the side.
Serving Suggestion: French chardonnay
FOR MORE INFORMATION:
821 Washington Ave.
Miami Beach, FL 33139