Frutti Di Mare Sliders W/ Kicked-Up Tomato Ragu & Smoky Caesar Aioli

Ingredients

• Kicked-up tomato ragu ingredients:
• 1/4 Cup olive oil
• 1/2 teaspoon crushed red pepper flakes
• 1 tablespoon garlic, minced
• 1 1/2 Cups onion, chopped
• 3/4 Cup celery, finely chopped
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 Cup Sutter Home Chardonnay
• 2 Teaspoons red wine vinegar
• 2 – 14.5 cans diced tomatoes, with juices
• 1 teaspoon dried oregano
• 1 teaspoon sugar
• 1/4 teaspoon smoked paprika
• Frutti di mare patty ingredients:
• 2 tablespoons olive oil
• 1/2 Cup finely chopped shallots
• 2 Teaspoons garlic, minced
• 1/2 teaspoon red pepper flakes
• 2 Teaspoons sea salt
• 1 Cup fresh parsley leaves
• 2 tablespoons coarsely chopped fresh basil leaves
• 2 tablespoons anchovies, finely chopped
• 2 Teaspoons lemon zest
• 12 Ounces small raw shrimp (shelled and deveined)
• 12 oz raw bay scallops
• 12 Ounces raw squid (calamari) rings, cleaned and cut into 1/2-inch thick rings (no tentacles)
• 1/2 Cup Japanese style breadcrumbs
• Smoky Caesar aioli:
• 1/2 Cup mayonnaise
• 2 tablespoons Caesar salad dressing, store-bought
• 1/2 teaspoon smoked paprika
• Additional slider ingredients:
• 18 slices Italian bread (pre-sliced)
• 1/2 Cup parsley, finely chopped
• 3/4 Cup Asiago cheese flakes

Instructions

• Kicked-up tomato ragu:
• 1. In a 10-inch deep skillet, fry garlic and crushed red peppers till aromatic (30 seconds).
• 2. Add onion, celery, salt and pepper; saute till they begin to brown (about 5 minutes);
• 3. Deglaze with Sutter Home Chardonnay; add vinegar, tomatoes, sugar and smoked paprika.
• 4. Simmer over medium heat for about 20 minutes or till liquid evaporates completely; set aside.
• Frutti di mare patties:
• 1. Line sheet pan with foil and grease with olive oil; set aside.
• 2. In a small saucepan, saute shallots and garlic in olive oil till translucent; add crushed red pepper flakes and sea salt; saute for another minute; transfer to a medium/large bowl.
• 3. In a food processor, pulse parsley, basil, mint, anchovies and lemon zest till finely chopped; transfer to bowl with sauteed shallots.
• 4. Pat dry seafood and place in food processor; pulse about 10 times or till well combined but not pureed; add to shallot/herb mixture, combining all ingredients well.
• 5. Fold in breadcrumbs till well incorporated; grease hands with olive oil form 16 equal-sized balls; place over prepared sheet pan; refrigerate until ready to grill.
• Smoky Caesar aioli:
• 1. In a small bowl, combine mayonnaise, Caesar dressing and smoked paprika.
• 2. Transfer to a piping bag; refrigerate till ready to use.
• To assemble sliders:
• 1. Heat grill to high; cut bread slices with a 2 1/2 inch round cutter; drizzle with olive oil over one side;
• until grill marks appear on both sides; set aside.
• 2. Cook patties over medium/high grill turning only once (3-4 minutes per side) or till it reaches 145 degrees F.
• 3. Place bread over serving dish; top with 1 tablespoon kicked-up tomato ragu, frutti di mare patty, drizzle of Smoky Caesar aioli, sprinkle with parsley, and top with shaved asiago. Finish by topping with bread round.
• 4. Enjoy with a glass of Sutter Home Chardonnay!