What’s Cooking at Artisan Eatery?

EARLY SUMMER CIOPINNO WITH FETTUCCINE

Serves 1 For the Broth:

2 tablespoons olive oil 3 garlic cloves, rough chop ¼ cup small diced fennel bulb 1 shallot, sliced thin 2 tablespoons tomato paste ¼ cup white wine (pinot grigio, sauvignon blanc or un-oaked chardonnay) 4 cups crushed tomato in juice 2 cups aromatic stock (lobster, clam, fish or even chicken) 3 basil leaves 1 bay leaf 2 sprigs thyme Salt and pepper to taste

To Finish:

1 scallop (u-10 is best) 3 large mussels 3 clams 2 shrimp peeled and deveined 1 whole squid, sliced tube and whole tentacle 1 ear sweet corn, charred and cut from cob ½ cup cooked fettuccine 1 ounce cold unsalted butter Fresh basil leaves Crusty bread (sourdough or baguette) Note: It’s best to prepare broth up to two days before making this dish; aromatics will marry and bring out the best flavors.

Broth:

Use non-reactive medium saucepot on medium heat to sweat garlic, fennel and shallot in olive oil until fennel is soft and garlic is barely brown. Add tomato paste and stir in with a wooden spoon until you have a layer of brown on the bottom as the base. Deglaze pan with white wine and reduce by half over low heat. Add tomato, stock and herbs; simmer.

To Finish:

Heat a medium or large saucepan over medium-high heat. Add 3 tablespoons oil when pan is hot. Sear shrimp and scallops on both sides until golden brown; set aside. Turn heat to medium and slowly add broth. It should be slightly thick and chunky; add water if desired. Add clams to broth and bring to a simmer for 1 minute, then add mussels, seared scallop and shrimp. When the shells have just opened add squid, corn, butter and pasta. Stir together and simmer 1 minute. Arrange in a bowl; top with crusty bread and herbs.