THE Elite Suites Hotel, one of the most distinguished family-oriented hospitality destinations of Bahrain, has announced a series of food concepts at its round-the-clock signature multi-cuisine restaurant, The Temptations.
The first in the proposed series is “The Italian Nights” which will be held every Wednesday from 7.30pm to 11pm. The Italian buffet includes delicacies including chicken skewers, seafood fritters, fish fillets in oregano based salsa, devilled barbeque chicken, lamb fricassee and mouth watering desserts including stuffed peaches, almond nougat pudding, milk dumplings and much more for unlimited helpings. Priced at only BD4.99, the buffet is an excellent choice for a pleasant dine-out with both food and soft instrumental music highlighting an Italian ambience. For more information, contact the hotel on 17-558888. Executive chef S M Sultan has provided the recipe of one of his favourite Italian dishes for GulfWeekly readers.
frutta di mare mediterraneo Ingredients: 500 grams Shelled & Deveined Prawns 100 grams Scallops 60ml Olive Oil 15 grams Chopped Shallots (Pearl Onions) 15 grams Finely Chopped Garlic 50ml Finely Chopped Peeled Tomatoes 250ml Stock Two tablespoons Finely Chopped Parsley 1/2 tablespoon Oregano Dry 1/2 tablespoon Cayenne Pepper 1/2 Sprig (about 15 grams) Basil Leaves 1 tablespoon Brandy 08-10 pcs Nos Cleaned Clams/Mussels 100 grams Calamari 200 grams Crabmeat (Dark) 500 grams Fettuccini Pasta Salt and Pepper to taste
Method 1. Clean and prepare the seafood, devein, cut the shrimp lengthwise in half, cube the scallop meat into convenient size, skin & remove the ink sac and the glassy spine and cut the calamari into roundels, Clean any grit and brush the beards off the clams/mussels and remove and reserve the dark meat of the crabs. (If all that looks daunting you may resort to prepared seafood - but that will take away all the fun of making this dish). Set aside. 2. Heat the oil in a thick-bottomed pan and add the shallots and garlic. Cook, stirring for about one minute. Add the shrimp and scallops and cook, stirring, about one minute. Add the tomatoes and broth and bring to a boil. Let simmer about one minute and add the parsley, basil, oregano, cayenne and Brandy if using. 3. Add the clams, calamari and mussels and cover tightly. Cook until the clams and mussels open, about on-and-a-half minutes. Add the crab meat, stir gently, and remove from the heat. 4. Boil water with salt and a little olive oil, add fettuccini. Boil for 10-12 minutes until al dente. 5. To serve, divide the fettuccini, and add equal portions of the clams and mussels to the top and then pour over the remaining fish and sauce. 6. Enjoy with Garlic Crostini Dell’Aglio (Garlic Crostini) and anchovy Brushettas on the side.