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By Request

By Betty Shimabukuro

Wednesday, March 17, 1999


By Dennis Oda, Star-Bulletin
Dave Calvan of Angelo Pietro drains cooked spaghetti
prior to topping it with a buttery seafood, cream and wine
sauce.



Seafood lavished
in Pescatore

The dish is called Pescatore, or The Fisherman, and it's dotted with prawns, mussels, scallops and calamari. Angelo Pietro serves it with a tomato or cream sauce, customer's choice.
Gloria Mohiden loves and asked for the recipe. "I would also like to know whether they make their own spaghetti and if they do not, what brand do they use?"

Earl "Bo" Guillermo says the pasta is made specially for the restaurant, but within the next few months will be sold under the name Pietro's Pasta.

Until then, use Barilla brand, he suggests.

The Pescatore recipe was developed by the restaurant's Japanese parent company, and is one of its top seafood dishes. The sauce is rich with butter and cream, yet has a delicate, light flavor.

The Angelo Pietro chain comprises 87 restaurants in Japan, Korea and Oahu -- one on Kapiolani Boulevard, the other on Kapahulu Avenue. Mainland locations are under consideration in San Diego, Orange County and/or Las Vegas.

For those who want to try the real deal, it's $12.95 at the restaurant; call 941-0555.


By Dennis Oda, Star-Bulletin
The completed Pescatore. The dish
also is offered with a tomato sauce.

Tapa

Angelo Pietro Pescatore

Bullet 2 tablespoons unsalted butter, melted and clarified
Bullet Pinch (1/16 teaspoon) salt
Bullet 3 green mussels on half shell
Bullet 4 large scallops
Bullet 3 large tiger prawns, peeled and deveined
Bullet 1/4 cup calamari (squid) rings
Bullet 3-5 broccoli crowns, blanched
Bullet 3 tablespoons Rhine wine
Bullet 1/4 cup whipping cream
Bullet 1-1/2 tablespoons butter
Bullet 120 g dry spaghetti, prepared al dente (see note)

Place melted butter and salt in a bowl. Set aside.

Poach mussels and scallops in wine over medium-low heat. When half-done, add shrimp, squid and broccoli. Saute until wine is reduced to about one-quarter. Add cream and adjust flavoring with additional salt and garlic puree, if desired. Mix remaining butter in well and remove from heat.

Strain pasta well and add to bowl with butter. Toss until well-coated. Remove pasta to a plate and top with sauce. Garnish with minced Italian parsley. Serves 1.

Note: Preferred spaghetti is Barilla No. 5 or No. 7, available at Safeway. Begin boiling water for the pasta just before adding cream to the sauce; this way your spaghetti will be ready at the same time as the sauce.

Approximate nutritional analysis: 1,350 calories,
68 g total fat, 39 g saturated fat, 500 mg cholesterol, 990 mg sodium.*



Send queries along with name and phone number to:
By Request, Honolulu Star-Bulletin Food Section,
P.O. Box 3080, Honolulu 96802.
Or send e-mail to features@starbulletin.com


Asterisk (*) after nutritional analyses in the
Body & Soul section indicates calculations by
Joannie Dobbs of Exploring New Concepts,
a nutritional consulting firm.




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