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Seafood Pasta With Sliced Beef And Burrate Salad With Arugula And Citronette

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Accomplished Trattoria Grappolo Chef Giorgio Curti visited Flying Flags RV Resort and prepared 3 Italy-inspired dishes for our RV Cooking Show luncheon episode - Gourmet Guests. Boy, are you in for a treat!
Ingredients
For the linguine ai crostacei (seafood pasta)
  Olive oil 1⁄4 Cup (4 tbs)
  Garlic 2 Clove (10 gm), mince
  Mussels in the shell 1 Pound (Santa Barbara mussels)
  Clams in the shell 1 Pound (Manilla clams)
  Shrimp 1⁄2 Pound, devein
  Calamari rings 1⁄2 Pound
  Salt and pepper 1 Pinch
  Red pepper flakes 1⁄8 Teaspoon
  Dried oregano 1⁄2 Teaspoon
  Fresh basil leaves 5 Medium
  Marinara sauce 2 Cup (32 tbs)
  Diced tomatoes 28 Ounce
  Linguine pasta 16 Ounce
For the tagliata di monzo (sliced beef with arugula)
  T-bone steaks 2
  Olive oil 3 Tablespoon, divided
  Salt and pepper To Taste
  Arugula leaves 2 Cup (32 tbs)
  Lemon 1 Medium, quartered
  Shaved parmesan cheese 1⁄4 Cup (4 tbs)
  Sea salt 1 Pinch
For the burrata salad with arugula and citronette
  Prosciutto slices 6
  Burrata cheese 2 Ounce, slice
  Lemon juice 1⁄2 Medium
  Extra virgin olive oil 3 Tablespoon
  Balsamic reduction 2 Tablespoon
Directions

FOR THE SEAFOOD PASTA

GETTING READY
1. Mince the garlic, set aside.
2. Clean, shell and devein the shrimps, wash and clean the mussels, clams and calamari rings, set aside.

MAKING
3. In a large pot boil water and cook the linguine for 8-10 minutes or until al dente.
4. In a large sauté pan pour olive oil and sauté the garlic until brown.
5. Add the mussels, clams, shrimps and calamari, stir and season with salt and pepper, red pepper flakes and dried oregano, tear the fresh basil and add it to the pan.
6. Add marinara sauce and diced tomato, stir everything together and bring it to a boil.
7. Lower the heat and simmer until the mussels crack open and everything is cooked.
8. Drain the pasta water and add the pasta to the sauté pan, toss everything and coat the pasta with the sauce.
9. Once done turn off the heat and transfer in a serving bowl.

SERVING
10. Serve the Seafood Pasta along with a glass of white wine.

FOR THE SLICED BEEF WITH ARUGULA

GETTING READY
1. Wash and rinse the arugula leaves, set aside.
2. Cut the lemon into quarter, set aside.
3. Prepare the grill.
4. Season the t bone steak with salt and pepper, drizzle olive oil on both sides and massage the steak.

MAKING
5. Place the t bone steak on the grill and grill for 4 minutes on each side.
6. Once the steak is done allow it to rest and then slice the meat, transfer in a serving dish.
7. Sprinkle sea salt and place the arugula on the side top it with parmesan cheese and drizzle olive oil on top.

SERVING
8. Serve the Sliced Beef with Arugula along with lemon wedges.

FOR THE BURRATA SALAD WITH ARUGULA AND CITRONETTE

GETTING READY
1. Wash and rinse the arugula leaves, set aside.
2. Slice the burrata cheese, set aside.

MAKING
3. In a large serving plate arrange the Prosciutto at the bottom, season tih salt and pepper.
4. Place arugula on the top and drizzle extra virgin olive oil, squeeze the lemon juice and and place the sliced burrata cheese around the edges of the plate.
5. Sprinkle salt and pepper and drizzle olive oil and balsamic reduction.

SERVING
6. Serve the Burrata Salad with Arugula and Citronette

Things You Will Need
Large pot
Sauté pan
Grill

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
Italian
Preparation Time: 
90 Minutes
Cook Time: 
45 Minutes
Ready In: 
135 Minutes
Servings: 
8

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