Di Palma's Ristorante
Grilled Stuffed Calamari
Linguine with Red Snapper in a Light Pomodoro and Yellow Squash
Fresh Berries with Sugared Phyllo and Creamcolor>
1 lb.(or 8 tubes) Calamari (cleaned)
3 Green Zucchini (steamed and seeded)
1/2 Cup of Bread Crumbs
1 oz. Olive Oil
2 Yellow Green Bell Peppers
1 oz. Cream
Salt and Pepper to taste
2 Basil leaves (optional)
Clean calamari tubes and set aside. In a small stockpot, add water, salt, and bring to a boil. Place green zucchini in the stockpot for three minutes. Remove and set aside. On a cutting board, cut the zucchini into 1/2 inch cubes and deseed center. Squeeze out any excess liquid from the zucchini. In a Cuisinart add zucchini, one egg, bread crumbs, and puree. Season with salt and pepper. Set aside.
In a pastry bag (with a straight tip), add the green zucchini puree. Place the calamari on the edge of the tip and fill the calamari half of the way. Close the calamari with a toothpick. Repeat this step until all tubes of calamari are filled.
Roast off two yellow bell peppers on a grill (or a grill pan) and then set aside. Place the peppers in a bowl and cover with plastic wrap. When cool, remove the skin of the peppers.
In a Cuisinart, puree the peppers with 1 oz. of cream and season with salt and pepper to taste. Season the calamari with olive oil, salt, and pepper. Place on a hot grill (or grill pan) and cook for three minutes or until done. In a sauce pan, heat the roasted yellow pepper puree.
Place the yellow pepper puree in the center of the plate and add the calamari (remove the toothpicks). Garnish with basil leaves. (optional)
1 fillet of Red Snapper
1 Garlic clove (minced)
1 Shallot (minced)
8 Plum Tomatoes
1 oz. Garlic (minced)
3 oz. Olive Oil
½ lb. Linguine
1 Yellow Zucchini (diced)
½ Cup of Cherry Tomatoes (cut in halves)
3 tbs. Parsley (chopped)
Salt and Pepper to taste
A Pinch of Red Pepper Flakes
Slice the tomatoes in fours and place in a blender. Add one (minced) garlic clove and 1 oz of olive oil, then puree. Clean the red snapper fillet of all bones and then dice. In a saute pan, add olive oil, minced garlic, minced shallots, red pepper flakes, and yellow zucchini. When garlic turns translucent, add the tomato puree, saute, and then reduce slowly. When puree has reduced by half, add red snapper and one-half cup of cherry tomatoes. Season with salt and pepper to taste. Then add the chopped parsley. Cook the linguine for approximately seven minutes. Place sauce on top of thlinguine.
1 Cup of Strawberries
1 Cup of Blueberries
1 Cup of Heavy Cream
1 Lemon (zest and juiced)
1 Tablespoon PLUS 1 Teaspoon of Sugar
1 Tablespoon of Confectioner Sugar
8 Sheets of Phyllo
3 oz. Butter
Mint to garnish (optional)
In a clean bowl, add heavy cream with 1 teaspoon of sugar and whisk the cream to a high peak. Carefully unroll the stacked phyllo sheets. Remove one sheet and place dampened towel over the phyllo. With a pastry brush, gently add a layer of the melted butter on the phyllo dough. Place another layer of phyllo on the buttered sheet and repeat this step four times. When finished, cut the sheet in 4 inch squares and sprinkle with remaining sugar. In a preheated oven at approximately 350-degrees, bake the phyllo squares on a sheet pan with parchment paper for approximately 10 to 15 minutes.
While that is baking, wash and clean the berries. Set aside in a small bowl. Wash and clean one lemon and zest. When finished zesting, juice the lemon, removing any seeds that may be present. Add the juice of the lemon to the berries and mix gently.
For the presentation, on a plate add one Tablespoon of the heavy cream and place one phyllo square on top to help it from moving on the plate. Add one layer of the mixed berries and top with fresh cream. Repeat this step one more time. Garnish with fresh mint leaf and powdered sugar.