After that meal from Da Mario, I was thinking about al cartoccio preparation method of wrapping with parchment paper and foil. Well to keep the long story short, I came up with this. Fusili in homemade tomato based pasta sauce + some IQF large vietnamese clams + prawns.
Notes:
1. Undercook the pasta a bit so that it can continue cooking and absorbing the fluids in the bag.
2. Shucked shellfish cooks faster than unshucked ones.
3. Gotta get the timing right so that the shellfish don't get chewy.
4. Keep the sauce light and more liquid.
5. Learn how to keep the parchment paper sealed. Egg white helps.
6. Cooking at home, somehow its just easier to pop everything into the wok and stir it all up. Its about the same really.
2 comments:
ooooo.
looks very good leh....
I like note number 6. :-p
heh... yalor why go thro all the trouble? sighs.
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