准备

• 在一个小锅中，用中火加热黄油，直到将黄金变成2至3分钟。倒入一个小碗中，放在一旁。在12英寸的煎锅中，用中火加热橄榄油。加入西红柿，煮至2至3分钟开始起泡。加入茴香和大蒜。煮，摇动锅，直到大蒜变成金棕色，2至3分钟。加入砂质并搅拌1分钟。加入雪利酒，将热量提高到高度，然后煮至大约30秒钟。加入鱼汤并煮沸，直到略微减少3至4分钟。加入蛤，盖子，煮2分钟。加入贻贝，盖子，煮2分钟。 Add the shrimp, cover, and cook for 1 minute. With a slotted spoon, transfer the open shellfish and shrimp to a large bowl and cover loosely with foil. Toss any that do not open.Stir the kale and pepper flakes into the broth and cook until the kale wilts, about 1 minute. Remove from the heat and add the parsley and rosemary. Pour in the browned butter. Add the lemon zest and juice. Season to taste with salt and pepper.

  在4个宽的深碗中分发汤，蔬菜和海鲜。用欧芹装饰。

对于七种鱼类的正宗意大利盛宴，从两种炸海鲜开胃菜开始：盐量油条andcalamari rings在混合贝类盘之前。然后为主路线服务红鲷鱼中的辣果酱酱与sautéed broccoli raab一个简单的spaghetti with pecorino and garlic。A rich坎诺利风格的芝士蛋糕, flecked with orange zest and chocolate chips, finishes the meal.