FRIED SQUIDS AND SHRIMPS
Ingredients x 4 servings: 3 pounds squids and shrimps, 3 cups vegetable oil, 2 cups all-purpose flour, ½ teaspoon salt.
Clean the squids and the shrimps. Drain all pieces well in a colander. Heat the oil in a very large skillet over medium-high heat. While the oil heats, dredge half the calamari in flour to evenly coat all sides. Bounce the fish in a sieve to remove excess flour and fry until golden on one side, about 2 minutes, then turn it and fry until the second side is golden, after about 2 minutes. Remove the squids and shrimps with a skimmer and drain them on a paper towel. Sprinkle evenly with salt and serve immediately.
BOILED LOBSTER WITH POTATO SALAD
Ingredients x 2 servings
3 gallons water, 2 large onions, 1 cloves garlic peeled and cut in half, 2 lemons, 1 stalk celery, 1 tablespoon black pepper, 2 tablespoons seasoned salt, 2 fresh live lobsters
Pour the water into a large pot and add the onions, garlic, lemons, celery, black pepper and seasoned salt. Bring to a full rolling boil and boil for 20 minutes.
Add the lobsters and place a lid over the pot. Boil for 15 minutes (depending on the size of your lobsters). Remove the lobsters from the pot, and place in a colander under cool running water to stop the cooking. Serve it with potato salad.
PROSECCO GOLD MINI CUPCAKES
Ingredients for 48 Cupcakes:
1 and 1/2 cups all-purpose flour
1 and 1/2 tsp baking powder
1/4 tsp fine salt
2 large eggs, room temperature
2/3 cup sugar
3/4 cup unsalted butter, melted
1/2 cup milk
Ingredients for Icing:
1 and 1/2 cups powdered sugar
3 tbsp prosecco
Preheat oven to 180°. Whisk flour, baking powder, and salt together in medium bowl.
In another medium bowl, beat eggs, sugar and gradually the butter with electric mixer, about 2 minutes.
While mixing slowly, add milk and then divide batter evenly in the prepared tins.
Bake about 12 minutes. Cool cupcakes on a rack in the tin. Then lightly drizzle prosecco over the tops.
While cupcakes are baking, whisk together powdered sugar and prosecco. Dip tops of each cupcake in prosecco glaze and sprinkle with sugar "codette".
De Stefani Winery
Fossalta di Piave, Venice 30020
Monday830 - 1200 / 1430 - 1800
Tuesday830 - 1200 / 1430 - 1800
Wednesday830 - 1200 / 1430 - 1800
Thursday830 - 1200 / 1430 - 1800
Friday830 - 1200 / 1430 - 1800
Saturday800 - 1200