Spaghetti Seafood

1. RECIPE CARD
OUTLET Prato Restaurant DATE ________________
RECIPE FOR SpaghettySeafood
MENU CATEGORY
_________________ Pastas PORTION 1
Photo Ingredients Unit Qty Cost Price
Shrimp 16/20 tail on frozen gm 150 45.00
Squid U/10 gm 40 15.00
Mussels Meat Frozen gm 40 60.00
Clam fresh gm 100 15.00
Garlic gm 10 5.50
Basil Leaves gm 10 6.00
Tomato Sauce gm 100 10.21
Cherry Tomato gm 40 13.50
Parmesan cheese gm 40 58.00
Bisque Jelly gm 30 15.00
Sakura Mix gm 20 2.85
Chilli Flakes gm 2 7.50
Pasta :
Spaghetty gm 160 9.38
Add :- 20%
Total Cost
Method:
1) Boiled the Spaghetty pasta al dente
2) Saute onion and garlic until golden colour
3) Saute all the Seafood, add the tomato sauce and when it boiling add the pasta ,choped basil leaves , seasoning well
4) Serve with Bisque jelly, Sakura mix and Parmesan crackers.
Prepared by: Checked by:
Chef de Cuisine Executive Chef