Executive chef Mario Ladron of Garozzo's Ristorante provided his delicious recipe for Linguine Frutti Di Mare. Garozzo's Ristorante is one of several eateries hosting Restaurant Week, which runs Jan.

Chef Feker joins Real Milwaukee to prepare Frutti Di Mare. Ingredients • 1/3 cup white wine • 1/2 lb PEI mussels • 1 lb medium-size shrimp, deveined • 1/2 lb of bay scallops cleaned (dry pack ...

In medium sauce pan, heat butter over medium heat. Once butter is melted add flour and stir until thickened. Add milk, chicken base, and pepper and heat over low heat until sauce thickens. Remove from ...

So we're gonna give you *** little lesson on how we do our uh food of demari. So fruit to me is like almost like seafood. They come with lobster tail, lobster beans, shrimp and some octopus. So we got ...

1. Bring a gallon of well-salted water to a boil then add rice. Cook for about 15 minutes (as though it were pasta), until al dente. Drain and spread rice on a platter or baking tray to cool. 2. Make ...

2 pounds Prince Edward Island or Mediterranean mussels, scrubbed and debearded 2 pounds fresh Monterey calamari, cleaned and sliced 1 pound fresh shrimp, shelled and deveined 1 pound monkfish or ...

Boil water in a large pot. Heat oil in a large sauté pan over medium heat. Cook garlic until it sizzles. Add red pepper flakes to taste; cook 1 minute. Add wine and clams; cover. Raise heat to ...

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