RECIPE FOR:
ABALONE PASTA
Ingredients:
1kg abalone
milk to marinate
1/4 cup butter
1/4 cup oil
1 teaspoon dill
1-2 limes, slice into quarters to squeeze
6 cloves garlic, minced or crushed
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1/4 cup capers
1/2 cup sun-dried tomatoes
1/4 cup coarsely grated parmesan cheese
12-14 mushrooms, sliced and sauteed
500g asparagus, cut into 2cm pieces, steamed to tender
500g fettuccini pasta, broken in half
oil and dill mixture, just enough to coat pasta
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Method:
After preparing abalone steaks, place
in milk to marinate. This marinade can also be done over a period
of the day. Clean and cut mushrooms and asparagus. Mince/crush
garlic. Sautee' mushrooms and steam asparagus and put in large
bowl. This will be your serving dish, so make sure it will hold
all ingredients. Keep warm in oven heated to about 75șC In a
frypan, sautee' milk-marinated abalone steaks in butter, oil and
dill mixture. As the abalone cooks, squeeze lime over. Cook until
you can gently cut with a fork. Start cooking linguine. Cut cooked
abalone steaks into bite size pieces and add with garlic, capers,
parmesan cheese and sun-dried tomatoes to mushrooms and asparagus.
When linguine is cooked al dente, drain. Coat pasta with oil/dill
mixture before turning the ingredients into the bowl. Optional- do
a final generous squeeze of lime over entire mixture.
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