If you’ve been to Rocco’s Italian Grille & Bar, you’ve probably had the Pappardelle alle Cinque Terra. Or maybe you just looked longingly at a nearby table where it was served.
The dish is a creation of owner Rocco Potami, and in this edition of Compliments of the Chef, he demonstrates how the dish can be easily accomplished. If you can, be sure to get fresh pappardelle, but the dried variety will do just fine.
Watch the video, then give the recipe below a try.
Rocco’s Pappardelle alle Cinque Terra
1 ounces extra virgin olive oil
24 ounces fresh pappardelle pasta
3 teaspoon chopped shallots
8 ounces warm water lobster meat
8 ounces scallops
8 ounces shrimp
4 big prawn (U8)
2 ounces dry white wine
8 ounces cooked tomato sauce
5 ounces heavy cream
4 ounces shaved parmigiano (do not use grated)
1 tablespoon fresh chopped basil
4 whole basil leaf for garnish
Salt and white pepper to taste
Preheat a big sauté pan, add oil and shallots and cook for about one minute, then add all the shell fish and cook for two minutes more.
Deglaze with white wine. Add tomato sauce and cream and cook down by one quarter. Add chopped basil, salt and pepper and set to the side .
In a large pot add 6 quarts water and bring to a boil. Add salt and put pasta in to cook (fresh pasta 2 to 3 minutes — dry pasta follow directions on the package).
Once pasta is cooked, strain, put back in pot and add the sauce with the sea food; cook for about two minutes, while mixing. Once mixed well, dish onto four plates and divide the seafood evenly .
Sprinkle the shaved Parmigiano and add the fresh basil leaf.
