Celestial Seafood Nebula with Roasted Tomatoes & Fookasha Bread
Ingredients:
Seafood Pasta with Roasted Tomatoes:
½ lb shrimp, peeled and deveined
½ lb baby octopus, cleaned and sliced
½ lb clams, scrubbed
½ lb mussels, cleaned and debearded
12 oz squid ink pasta (or linguine)
1 cup cherry tomatoes, halved
3 tbsp olive oil
4 tbsp unsalted butter
4 cloves garlic, minced
1 shallot, finely chopped
1 cup dry white wine
½ cup seafood stock
½ cup heavy cream (optional)
Juice of 1 lemon
½ tsp crushed red pepper flakes
Salt & black pepper to taste
Fresh parsley, chopped
Lemon zest
Edible gold flakes (for cosmic sparkle)
For the Roasted Tomatoes:
1 cup cherry tomatoes, halved
2 tbsp olive oil
½ tsp sea salt
½ tsp black pepper
1 tsp balsamic vinegar
½ tsp dried oregano
Homemade Fookasha Bread (Space Focaccia):
3 ½ cups all-purpose flour
1 packet (2 ¼ tsp) active dry yeast
1 ¼ cups warm water
2 tbsp olive oil (plus more for brushing)
1 tsp salt
1 tbsp honey
1 tbsp dried rosemary
1 tsp flaky sea salt
Black and green olives (for planetary decor)
A sprinkle of edible black sesame seeds (to mimic cosmic dust)
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Instructions:
1. Roast the Tomatoes:
1. Preheat oven to 400°F (200°C).
2. Toss cherry tomatoes with olive oil, salt, pepper, balsamic vinegar, and oregano.
3. Spread them on a baking sheet and roast for 20–25 minutes until caramelized.
2. Make the Fookasha Bread:
1. In a bowl, mix warm water, yeast, and honey. Let it sit for 5–10 minutes until foamy.
2. Stir in olive oil and salt, then gradually mix in flour until a dough forms.
3. Knead for 8–10 minutes until smooth. Cover and let rise in a warm place for 1 hour.
4. Preheat oven to 425°F (220°C).
5. Spread the dough onto a greased baking sheet. Use your fingers to make dimples.
6. Brush with olive oil and sprinkle with rosemary, flaky salt, and sesame seeds. Add olives for a “planetary” look.
7. Bake for 20–25 minutes until golden brown.
3. Cook the Seafood & Pasta:
1. Heat olive oil in a deep pan over medium-high heat.
2. Sauté garlic and shallots until fragrant. Add shrimp and octopus, searing for 2 minutes. Remove and set aside.
3. Add clams and mussels with white wine and seafood stock, cover, and steam for 5–7 minutes until they open. Discard any unopened ones.
4. Lower heat and add butter, lemon juice, red pepper flakes, salt, and black pepper. Stir in heavy cream if using.
4. Assemble & Serve:
1. Boil pasta until al dente, drain, and toss in the sauce.
2. Return shrimp and octopus to the pan, along with the roasted tomatoes.
3. Plate the pasta, arrange seafood on top, and garnish with parsley, lemon zest, and edible gold flakes.
4. Serve with warm Fookasha Bread on the side for dipping.
Final Cosmic Touch:
For a galactic presentation, serve the pasta in a deep bowl, drizzle extra roasted tomato juices over
the top, and place the Fookasha bread on a dark slate board for contrast.
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