Lobster and Veal Bolognese and Sundried Tomato Basil Pasta with Summerhouse
We made two delicious pasta dishes packed with lots of yummy seafood flavor in the Kirby and Holloway Kitchen
Chef Marcus White with Summerhouse in Rehoboth Beach, Del. joins us to make a lobster and veal bolognese and sundried tomato basil pasta.
Lobster and Veal Bolognese
- 1 ¼ lbs. ground Veal
- 1 lb lobster meat
- 4 cups pureed tomatoes
- 3oz tomato paste
- ¼ cup red wine
- 4 cloves garlic minced
- ¼ bunch parsley finely chopped
- 1/8 cup chiffonade basil
- ¾ teaspoon ground black pepper
- 1 teaspoon kosher salt
- ¼ cup shaved parmesan
- 2 large carrots peeled and diced
- 5 celery ribs diced
- 1 white onion diced
- ½ cup heavy cream
- 1 Tablespoon of canola oil
- 4 cups dry Rigatoni
- Boil rigatoni in water until al dente.
- Sauté vegetables with minced garlic in canola oil and then add the veal and brown off. Then deglaze the pan with the red wine.
- Add the tomato puree and tomato paste and the rest of the ingredients.
- Cook on low for 15 minutes and then add the cooked pasta.
- Topped with shaved parmesan.
Sundried Tomato Basil Pasta
- 1/3 lbs butter
- 1/3 cup flour
- 1/4 cup red onions
- 2/3 cup chiffonade basil
- 2 1/2 cups heavy cream
- 1 ½ teaspoons black pepper
- 1 ½ teaspoons fresh garlic
- 1 cups white wine
- 1 qt water
- 3/4 cup sundried tomatoes
- 1/4 cup chicken base
- 16 mussels
- 12 clams
- 8 scallops
- 12 shrimp
- Use 1/3 lbs of butter and 1/3 cups of flour to make roux
- Meanwhile, in a pot over medium heat, melt the rest of the butter.
- Add onions & garlic, sauté until brown.
- Add sundried tomatoes, salt & pepper. Sauté for about 2 minutes.
- Add wine; simmer until it is reduced by half. Add cream and chicken stock.
- When the sauce is boiling, whisk in the roux
- Add basil last, whisk until blended
- After the sauce is finished you can either cool it down completely or saute the seafood and then add the sauce to the seafood and pour over the pasta.