Tag Archives: seafood

Fred’s Recipe: Paccheri Pasta “Frutti di Mare” with Shaved Bottarga

Posted on May 20, 2016 by Fred Bollaci

Paccheri Pasta “Frutti di Mare” with blistered cherry tomatoes, a touch of garlic, basil, pepperoncini, white wine, clams, mussels, calamari, shrimp, topped with shaved ‪#‎bottarga‬ or cured mullet roe from Gulf Coast Caviar, local, sustainable from Sarasota, by the Kirby … Continue reading →

Posted in Gourmet | Tagged bottarga, calamari, clams, frutti di mare, italian, mussels, paccheri, pasta, seafood, shrimp, tomatoes | Comments Off

Platinum Palate™ Showcase: Toscana Saporita Cooking School: Day 6: Filleting Whole Branzino

Posted on May 6, 2016 by Fred Bollaci

Posted in Platinum Palate Partners | Tagged branzino, fish, friday night, parchment, platinum palate, sandra lotti, seafood, toscana saporita | Comments Off

Recipe: Seared Sea Scallops with Citrus-Braised Endive from Golden Palate Partner® Roessler’s Restaurant in Sarasota!

Posted on April 22, 2016 by Fred Bollaci

Posted in Florida Golden Palate Partners | Tagged cajun, citrus, continental, endive, fine dining, florida, german, honey, klaus roessler, new orleans, old world, roesslers, sarasota, scallops, seafood, table side | Comments Off

Recipe: Roasted Sea Scallops with Butternut Squash and Lettuce Cappuccino from Golden Palate Partner® Chef Jose Martinez of Longboat Key’s Maison Blanche!

Posted on April 18, 2016 by Fred Bollaci

This recipe was prepared for the James Beard Foundation in New York by Chef Jose Martinez. Recipe and photos courtesy of Chef Jose Martinez. (Serves 4) Ingredients: 1 small butternut squash (about 2 pounds), peeled, seeds removed, and chopped into … Continue reading →

Posted in Florida Golden Palate Partners | Tagged florida, france, french, james beard finalist, longboat, longboat key, maison blanche, Michelin-star, paris, parisian, risotto, sarasota, scallops, seafood, Wine | Comments Off

Platinum Palate™ Recipe from Sandra Lotti (Toscana Saporita Cooking School): Branzino (Mediterranean Sea Bass) Marinated in Orange Juice & Baked in Parchment

Posted on April 16, 2016 by Fred Bollaci

BRANZINO IN CARTOCCIO – SEA BASS MARINATED IN ORANGE JUICE & COOKED IN PARCHMENT WITH VEGETABLES This is an especially festive dish, perfect for entertaining, and easy! Start with the freshest fish you can find locally, and construct your little … Continue reading →