Name: Penne Mariscos
Yield: 100 servings
Cuisine: Italian
Ingredients: 1 Penne (15 LB); 1 Pasta (15 LB); 2 Seafood (6 oz/portion of seafood); 0.5 Onions - Red (0.5 LB); 0.25 Oil - Olive Pure (0.25 QT); 2 House Wine White (2 QT); 1 Parsley - Italian (2 EA); 3 Garlic (Finland) (3 LB); 12 lbs Calamari Rings FROZEN (12X2 LBS); 10 LB Scalops - SEA FRESH (8 LB); 1 Tarragon Leaves - RTU (1 OZ); 0.1 Bay Leaves (0.1 OZ); 4 Lobster Stock (1 QT); 2 Milk - Half/Half (5 GAL) (2 QT); 4 Heavy Cream; 0.5 Oil - Olive Blended (0.5 QT); 0.25 Oil - Vegetable (0.25 QT); 0.5 Onions - Red (0.5 LB); 0.01 Black Pepper (0.01 OZ); 0.01 Salt (0.01 OZ); 0.01 Parmesan Cheese; 0.01 Basil (chopped)

CuliNect

Penne Mariscos — Formulation & Method | CuliNect