Pates Baroni 1921
Leonetto Cappiello
Buy This Art Print At AllPosters.com

La Belle Cuisine - More Pasta Recipes

   Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

The Royal Danieli's Fettuccine alla Buranella

"Life is a combination of magic and pasta."
~ Federico Fellini

Recipe of the Day Categories:

   Recipe Home

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

 
Venetian Veranda
L. Sollazzi
Buy This Art Print At AllPosters.com

Friday, November 10, 2006

Your patronage of our affiliate partners supports this web site.  We thank you!

 
Romance of Venice
L. Sollazzi
Buy This Art Print At AllPosters.com

Fettuccine alla Buranella
(Noodles with Fish and Shrimp)
The Hotel Danieli Royal Excelsior - Venice, Italy
Treasury of Great Recipes
by Mary and Vincent Price, 1980, Grosset & Dunlap, Inc.

La Belle Cuisine has taken the liberty of reformatting this recipe for ease of preparation. The ingredients and procedure remain as written by the authors.

“Everyone makes a big to-do about fettuccine all’Alfredo, noodles tossed with butter, cream and Parmesan cheese, for which Alfredo was awarded an 18-carat god fork. If we had any gold fettuccine forks to give away, ours would go to the chef of the Royal Danieli whose recipe is a fabulous fisherman’s delight, named for one of the islands in the Venetian Lagoon.”

Serves 4

8 ounces thin egg noodles
1 tablespoon butter
4 fillets of sole (3/4 pound)
2 tablespoons butter
1/3 cup dry white wine
1/2 cup fish stock
1/2 teaspoon salt
The white part of 1 small leek, finely chopped
1 cup light cream [such as half-and-half]
1/2 cup béchamel sauce
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 teaspoon lemon juice
1/2 pound shrimp
6 tablespoons Parmesan cheese
4 tablespoons butter

1. Cook the egg noodles in boiling salted water for 8 minutes. Drain, rinse, cool slightly, and stir in 1 tablespoon butter.
2. Cut the fillets of sole into 3/4-inch squares.
3. Heat 2 tablespoons butter in a skillet. Add the fish fillets, the white wine, fish stock, 1/2 teaspoon salt, and chopped leek. Bring liquid to a boil and simmer the fish for 3 minutes. Remove fish and cook liquid remaining in skillet until it is reduced by half.
4. Add the cream, béchamel sauce, 1/2 teaspoon salt, and cayenne pepper. Cook, stirring, occasionally, until sauce is smooth and glossy but not too thick. Remove from heat and stir in the lemon juice. Strain through fine sieve.
5. Poach the shrimp in simmering water for 5 minutes. Drain, remove shells and intestinal veins, chop and stir into fish fillets.
6. Grate the Parmesan cheese.
7. Melt 4 tablespoons butter.
8. Preheat oven to hot (400 degrees F).
9. In bottom of a 2-quart casserole put one-quarter of the noodles. Cover noodles with one-third of the fish mixture and sprinkle with 1 tablespoon grated Parmesan cheese, one-quarter of the sauce, and 1 tablespoon of
the melted butter. Repeat twice, then top with remaining noodles, add remaining sauce, sprinkle with 3 tablespoons grated Parmesan and the remaining melted butter.
10. Bake in the hot oven for 10 to 15 minutes, or until lightly browned.

Note: This may be made in advance and heated before serving. In this case, preheat oven to 350 degrees F. and bake for 25 to 30 minutes, or until sauce is bubbling
and surface is lightly browned.

Featured Archive Recipes:
Capellini with Medallions of Red Snapper
Shrimp, Scallop and Cod Lasagne
Penne with Fresh Tuna, Capers, and Black Olives
Spaghetti with Mussels, Clams and Shrimp
 

Index - Pasta Recipe Archives