Olive Garden Seafood Torcello
星期五, 11月 14th, 2008How to make olive garden seafood torcello? Simple! Olive Garden Seafood TorcelloPosted by dizzybreez at recipegoldmine.com May 4, 2001Source: The Olive Garden1 pound cod fillets6 ounces clams, drained and chopped6 ounces langostinos or rock shrimp, cooked6 ounces crabmeat, picked over6 ounces dry radiatore, spirelli or pasta, cookedBéchamel Sauce3 tablespoons butter or margarine3 1/2 tablespoons all-purpose flour2 cups whole milk1/2 teaspoon salt2 tablespoons olive oil2 teaspoons garlic, minced1/2 cup straight sherry, not dry1 tablespoon parsley, chopped2 quarts boiling salted waterPreheat the oven to 400 degrees F. Line a baking sheet with foil and spray with cooking spray.Bake the cod fillets, uncovered, for 5 to 6 minutes, only until the cod flakes easily. Remove from the oven immediately to prevent overcooking. When cooled, break the fillets in half, lengthwise, then break each half into approximately 1-inch pieces and set aside.Saude: In a heavy non-aluminum 3-quart pot, melt the butter, add the flour and cook on moderate heat for 3 minutes, stirring constantly with a wire whisk. Do not allow the flour to brown. Add the milk and salt and bring to just below the boiling point, whisking constantly. Remove from the heat and keep warm (180 degrees F).Heat the olive oil in a sauté pan over medium heat until fragrant, then sauté the garlic only until white throughout. Add the sautéed garlic to the warm béchamel sauce. Add the sherry to the pan in which the garlic was sautéed, simmer strongly for 1 minute, then add it to the warmed sauce. Add the cooked pasta to the sauce. Place the béchamel/garlic/pasta/ sherry mix back onto low heat for a few minutes, then add the cooked cod, clams, langostinos or shrimp, crabmeat and chopped parsley to the warm béchamel sauce and blend all ingredients thoroughly.Serve immediately. Police Old Brass Post Office Orig Badge 5487 Los Angeles 717 Old Brass Post Office Orig Badge 5487 Los Angeles 717.