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CHESAPEAKE BAY SHELLFISH “STIR FRY” Home Recipes Chesapeake Bay Shellfish “Stir Fry”
Cooking Bucatini: Barilla Al Bronzo Bucatani water To taste, kosher salt Mousseline Forcemeat: wt. 16/20 Shrimp, tail off 1/2 tsp kosher salt heavy cream 3/4 tsp dill 3/4 tsp Old Bay seasoning wt. scallops egg yolk wt. lump crab meat 1/2 tsp chopped parsley "Old Bay" Shrimp and Crab Toast: tuscan load, quartered each 16/20 shrimp, cut in half lengthwise chopped parsley - #30 scoop Mousseline Forcemeat 1/2 c butter, melted Chesapeake-Bay Shellfish “Stir Fry” Step 1: butter pork belly, 3/4" cubes each scallops olive oil blend 16/20 Shrimp, tail off, butterflied Chesapeake-Bay Shellfish “Stir Fry” Step 2: wt. red onions, julienned wt. anaheim pepper, 1/4" rings wt. white mushrooms, quartered wt. red bell pepper, medium dice wt. zucchini, medium dice To taste, salt and pepper Chesapeake-Bay Shellfish “Stir Fry” Step 3: 1/2 c sherry 1/4 c alfredo sauce lemon zest chopped thyme Old Bay seasoning wt. lump crab meat 1/2 c mussel broth lemon juice 1/4 c scallions, sliced 1/2 tsp chopped rosemary chopped parsley cooked Barilla® Bucatini Bucatini
Al Bronzo®
Bucatini CHEF'S NOTE
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