Olive Garden Style Seafood Torcello Recipe
Serves/Makes: 4
Ingredients:
1 pound cod fillets
6 ounces clams, drained and chopped
6 ounces langostinos or rock shrimp, cooked
6 ounces crabmeat, picked over, shells removed
6 ounces dry radiatore, spirelli or pasta, cooked
# **Bechamel Sauce***
3 tablespoons butter or margarine
3 1/2 tablespoons all-purpose flour
2 cups whole milk
1/2 teaspoon salt
2 tablespoons olive oil
2 teaspoons garlic, minced
1/2 cup straight sherry, not dry
1 tablespoon parsley, chopped
2 quarts boiling, salted water
Directions:
Preheat the oven to 400 degrees F.
Line a baking sheet with foil and spray with cooking spray. Bake the cod
fillets, uncovered, for 5 to 6 minutes, only until the cod flakes easily. Remove
from the oven immediately to prevent overcooking. When cooled, break the fillets
in half, lengthwise, then break each half into 1" pieces and set aside.
Bechamel Sauce: In a heavy non-aluminum 3-quart pot, melt the butter, add the
flour and cook on moderate heat for 3 minutes, stirring constantly with a wire
whisk. Do not allow the flour to brown. Add the milk and salt and bring to just
below the boiling point, whisking constantly. Remove from the heat and keep warm
(180F).
Heat the olive oil in a saute pan over medium heat until fragrant, then saute
the garlic (do not let it brown). Add the sauteed garlic to the warm bechamel
sauce. Add the sherry to the pan in which the garlic was sauteed, simmer for 1
minute; add to the warmed sauce. Add the cooked pasta to the sauce.
Place the bechamel mixture back onto low heat for a few minutes, then add the
cooked cod, clams, langostinos or shrimp, crabmeat and chopped parsley to the
warm bechamel sauce and blend all ingredients thoroughly. Serve immediately.
This recipe for Olive Garden Style Seafood Torcello serves/makes 4.