Massa Caseira com Frutos do Mar: A Aula do Zuni Café

The Technique for Perfect Seafood Pasta (Inspired by Zuni Café) In this episode of the special series "Our Kitchen: How to Eat a Book," we delve into the world of Judy Rogers and her iconic San Francisco restaurant, Zuni Café. I prepared a Capellini al Mare (seafood pasta) focused on technique, respect for the ingredients, and, above all, the "why" behind each step. You'll learn the secret to keeping seafood from becoming rubbery and understand why pre-salting ingredients makes all the difference in the final result. In addition to the recipe, we have a special guest, Natália Silva, directly from San Francisco, sharing the vibrant and essential story behind Zuni Café. The kitchen is complex, full of variables and stories. Shall we cook together? Recipe Capellini al mare (O Zuni Cafe) Serves 6 portions Time: 2 hours Ingredients: 200g cleaned squid 300g large shrimp with head and tail 200g clams 4 cloves of minced garlic ½ cup chopped parsley Parsley stems 1 chili pepper, seeded and thinly sliced 400g fresh tomatoes, halved 1 cup white wine 600g fresh pasta (preferably capellini or linguine) Juice of 1 lemon Basil leaves (optional) Olive oil Salt Black pepper Preparation: 1. Start by preparing the seafood. First, remove the shrimp veins using a toothpick – without removing the head or tail. 1. Next, remove the beaks and eyes from the squid and cut the body into rings. 2. Season the shrimp with salt, black pepper, and lemon juice. Do the same with the squid. Set aside. 3. Heat a large pan, drizzle with olive oil, and add the parsley stalks for aroma. Add some chopped pepper and garlic (about 2 teaspoons) and sauté briefly. Add the clams and cook over high heat with the pan covered. When the shells are fully open, turn off the heat and set aside. 4. In a large, heated skillet, add a generous drizzle of olive oil and brown the shrimp with garlic and pepper. Season with a little salt. Remove quickly so they don't overcook. Set aside. 5. In the same skillet, add a little more olive oil and brown the squid, being careful not to overcook them. Set aside. 6. Finally, add the tomatoes to the skillet seasoned with seafood flavors, season with salt, and cook for 10 minutes. 7. Add ¾ of the white wine and all the squid to the tomato sauce. While the alcohol evaporates, start cooking the fresh pasta in boiling salted water. 8. Reheat the clams and add the remaining white wine. Let it evaporate over low heat. 9. Add the sautéed shrimp to the tomato sauce to finish cooking. 10. Add the cooked pasta to the sauce using tongs, letting some of the cooking water come along. Mix. 11. To finish the dish, gently remove the shrimp from the sauce and set aside. Transfer the pasta with the remaining seafood to a large plate, arrange the shrimp on top, and place the clams around it. Finally, sprinkle chopped parsley and basil leaves on top, drizzle with olive oil and add a few generous drops of lemon juice. Serve immediately. Chapters: 00:00 The secret to avoiding rubbery food 01:02 Judy Rogers and the Zuni Café book 03:23 The history of Zuni Café in San Francisco 12:25 Choosing ingredients and methods 14:55 Preparing shrimp and squid 17:40 Why cook in stages? 25:20 Finishing the dough with seafood 29:45 Final considerations and team Presenter and director: Paola Carosella Script: Natália Silva General direction: Barbara Hauret Cinematography: Tiago Moon Art direction: Juliana Kitchen assistant and contagious smile: Lucileide Batista Set assistant and photographer: José D’Ambrosio Production: Marcela Cavalheiro Editing: Belarmino Channel management: Léo Nicolay Commercial: [email protected] - Kate Souza #PaolaCarosella #OurKitchen #Seafood #ZuniCafe #Gastronomy