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

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

Wine Varietal:


  • 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


  • 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!
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