Ann & Pat Sandroni of Nonni’s .::. Healthy Cooking with your Friendly Italians Episode 21

Learn about the incredible authentic Italian products at Nonni’s Italian Imports in downtown Seneca Falls as owners Ann & Pat Sandroni appear live in-studio with Jim & Marilyn. Also, some traditional Christmas Eve recipes.

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Heat in a large pot:
1/4 cup oil, add 1 minced onion,cook or 5 minutes
Add, 3 minced garlic cloves, 2 minced anchovies, 1/2 teaspoon red pepper flakes, cook for 1 minute
Add 1/3 cup red wine vinegar, cook for a minute
Add 1 cup dry white wine cook for 3 minutes
Add 5 cups diced tomatoes, cook for 5 minutes
Add 1/2 pound each of Halibut, Swordfish, Cod, cut in 2″ pieces, cook for 2 minutes
Add 4 ounces each of shrimp, scallops cook 2 minutes
Add 6 ounces of squid cut into rings cook for 1 minute
Season with salt and pepper
Add 3 tablespoons of chopped parsley
Drizzle with olive oil
Serve with grilled Italian bread or over pasta


Season Tilapia fillets  with salt and pepper
Mix and pour over the fillets lemon juice, minced garlic,olive oil, white wine
Top fillets with a mixture of dry oregano, lemon zest, hot pepper flakes,panko bread crumbs
Drizzle with olive oil
Bake at 400 degrees for 15 minutes
Serve with a sauce  or a mixture of roasted red peppers,capers, grated pecorino cheese, minced garlic ,chopped gaeta olives and olive oil


Soak 1 pound of boneless salted cod in cold water for 1 day, changing the water every few hours
Place the cod in a 3 quart pan, cover with water, simmer until the cod flakes, about 5 to 10 minutes
Drain, let stand to cool
Soak 3 slices of day old bread in water, squeeze out the water
Mix 1 cup of diced roasted peppers, bread, 2 eggs, 2 tablespoons of parsley,2 tablespoons of capers, flaked cod
Chill for 30 minutes, roll into balls, chill


2 cups of beer, 2 egg yolks, lemon zest ,13/4/cup of flour
Dip codfish balls in the batter
Deep fry in  350 degree  canola oil  for 5 minutes
Place on a baking sheet covered with paper towels.
Let stand in over for 15 minutes
Serve with lemon slices and garnish with parsely