|
|
Yield 1X: | 640.00 | oz | Allergens: | |||
| Portion: | 16 | oz | Garlic, chili, onion, shellfish | ||||
| Portions: | 40.0 | ||||||
| Shelf life: | 5 days | ||||||
| Date: | 8.1.19 | ||||||
| Cioppino Base 2.1 | ||||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| EVOO | 12.00 | 1 | 8.00 | 2 | 4.00 | |
| Chili flakes | 0.50 | 1.00 | 1.50 | |||
| Garlic, minced | 1 | 2 | 3 | |||
| Shallots, chopped | 1 | 2 | 3 | |||
| Onion, diced | 5 | 10 | 15 | |||
| Carrot, diced | 2 | 8.00 | 5 | 7 | 8.00 | |
| Celery, diced | 2 | 8.00 | 5 | 7 | 8.00 | |
| San Marzano tomatoes, crushed (can) | 3.00 | 6.00 | 9.00 | |||
| Roasted peppers, drained & diced (can) | 1.00 | 2.00 | 3.00 | |||
| Thyme (bunch) | 1.00 | 2.00 | 3.00 | |||
| Bay leaves (each – tied with thyme) | 6.00 | 12.00 | 1 | 2.00 | ||
| Chicken broth | 16 | 32 | 48 | |||
| Lobster base (dissolve in broth) | 1 | 2 | 3 | |||
| Parsley, chopped )bu.) | 3.00 | 6.00 | 9.00 | |||
| Basil, chiffonade (bu.) | 3.00 | 6.00 | 9.00 | |||
Carefully measure and prepare all ingredients. Heat the olive oil in a stock pot over high heat, then add the chili flakes. Stir to disperse, then add the garlic. Cook, stirring, until the garlic begins to brown. Add the shallots, and cook until soft, then add the onions, carrot, and celery, and season with salt and pepper. Stir to mix.
Cook the vegetables over high heat until soft, about 30 minutes. Add the tomato, roasted peppers, chicken broth and lobster base. Bring to a boil, then reduce to a fast simmer. Cook for one hour. Add the thyme and bay leaves, and return to a boil. Reduce to a simmer, and cook for 30 minutes.
Remove from the heat, correct seasoning, and add the parsley and basil. Stir well to combine. Cool completely. Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.