On Monday’s edition of Weber this Week, Sal Franzone, owner and founder of Ciccino’s Pizzeria & Restaurant stopped in-studio to talk about how business has developed over the years. He discussed his newest location, which debuted at the del Lago Resort & Casino in February, which features lighter- on-the-move selections.
The founding owner of Ciccino’s in Waterloo and Geneva, Sal Franzone is in-studio to talk about the many items on their menu and plans for the future as they close in on 20 years in business next Spring.
Recipes mentioned in this episode:
LINGUINE WITH LEMON AND CREAM SAUCE
(fresh tasting, super fast to make yet elegant, enough to serve to company)
LEMON AND CREAM SAUCE
SAUTE 8 SLICES OF PROSCIUTTO CUT INTO STRIPS IN 4 TABLESPOONS UNSALTED BUTTER, LOW HEAT, 1 MINUTE
ADD 1 CUP CHICKEN BROTH, COOK 1 MINUTE, STIR IN 1/2 CUP OF HALF AND HALF, 1/4 CUP LEMON JUICE, 4 TEASPOON LEMON JUICE
COOK,LOW HEAT, 2 MINUTES
SEASON WITH FRESH GROUND BLACK PEPPER AND KOSHER SALT
ADD: 1/2 POUND LINGUINE COOKED AL DENTE AND 1/2 CUP PASTA WATER, COOK 1 MINUTE
PLACE IN SERVING PLATTER, STIR IN 1 CUP GRATED PARMIGIANA REGGIANO
GARNISH WITH LEMON ZEST AND FRESH MINCED PARSLEY AND SERVE
GRILLED WINGS OR DRUMSTICKS
MARINATE 12 WINGS OR DRUM STICKS IN A MIXTURE OF:
1 CUP YOGURT , 1/4 CUP OIIL, 2 TABLESPOONS GRATED GINGER, 2 TABLESPOONS LEMON JUICE, 2 TEASPOONS HONEY
2 TEASPOONS PAPRIKA, 1 TEASPOON GRAM MARSALA, 3/4 TEASPOON DRIED ONION FLAKES, 3/4 TEASPOON DRIED GARLIC FLAKES
1/2 TEASPOON BLACK PEPPER, 1/2,TEASPOON SALT, 1/4 TEASPOON CAYENNE
REFRIGERATE 1 HOUR
GRILL 6 TO 8 MINUTES PER SIDE
SERVE WITH RAITA SAUCE
HEAT OVER LOW HEAT AND COOK UNTIL LIQUID HAS EVAPORATED:
1 CUP DICED MANGO,, 1/4 CUP DICED ONION, 2 TABLESPOONS LIME JUICE, 1 TABLESPOON SLICED SERANO PEPPER,
1 TABLESPOON HONEY, 2 TEASPOONS GRATED GINGER, 2 TEASPOONS MINCED GARLIC, AND1/2 CUP WATER.
REFRIGERATE 1 HOUR AND MIX WITH 1 CUP YOGURT, 1/4 MINCED CILANTRO
EASY GARLIC SHRIMP
(easy as -one- two:-three)
2 POUNDS SHRIMP (16 TO 20 COUNT PER POUND),
SHELL, DE-VEIN, RINSE IN COLD WATER AND PAT DRY
HEAT 1/4 CUP EXTRA VIRGIN OLIVE OIL, 1/4 CUP UNSALTED BUTTER, SAUTE SHRIMP OVER HIGH HEAT 5 MINUTES
STIRRING ALL THE TIME, SEASON WITH SALT AND BLACK PEPPER
REMOVE THE SHRIMP TO SERVING PLATTER, AND SPRINKLE WITH RED PEPPER FLAKES
ADD 3 CLOVES MINCED GARLIC TO SAUTE PAN. COOK OVER MEDIUM HEAT FOR 1 MINUTE
POUR OVER SHRIMP
SPRINKLE WITH MINCED PARSLEY AND LEMON WEDGES.
ITALIAN CANNED TUNA IN OIIVE OIL WITH GARBANZO BEANS AND CAPERS IN BALSAMIC VINEGAR
MIX TOGETHER: 1 CAN GARBANZO (CECI) BEANS DRAINED, 4 TABLESPOON OLIVE OIL, 2 TEASPOONS CAPERS, 1/4 CUP THIN SLICED CELERY.
2 TABLESPOON BALSAMIC VINEGAR, 2 TEASPOONS RED CHILI FLAKES, 1/2 TEASPOON DRY OREGANO , 2 TORN FRESH BASI L LEAVES
1 MINCE GARLIC CLOVE, PINCH OF SALT AND PEPPER, 1- 6 OZ CAN ITALIAN TUNA IN OLIVE OIL ( DO NOT DRAIN OIL)
LET SET 15 MINUTES
SERVE ON SLICED OF ITALIAN BREAD
TOP WITH STRIPS OF ROASTED RED PEPPERS
Sal Franzone, founder and owner of Ciccino’s Pizzeria & Restaurant in Waterloo and Geneva is in-studio to talk about his business, proposed development in downtown Waterloo, and much more.