Special Christmas dining traditions practiced by Italian families in the Seneca Falls, Auburn and Geneva that date back generations. Lenny DeRenzo of Elmira is in-studio to talk about Italian cookies, seven fishes, and other Italian holiday favorites. Merry Christmas and Happy New Year!
CIOPPINO – ZUPPA DI PESCE
MAKE BASE UP TO 3 DAYS AHEAD
MIX AND HEAT:
2 QUARTS WATER, 2 SLCED LEEKS, 1 SLICED CARROTS 1 SLICED ONION , 11/2 CUPS WHITE WINE,
10 SPRIGS THYME 1/2 LEMON ZEST, (WIDE STRIPS].1/2 TEASPOON SAFFRON THREADS,
1 CAN (35 OZ) SAN MARZANO PLUM TOMATOES WITH JUICE
SIMMER 45 MINUTES
STIR IN 14 CUP EXTRA VIRGIN OLIVE OIL
SEASON LIGHTLY WITH SALT,
SIMMER 20 MINUTES
STRAIN IN A COLANDER, PRESS SOLIDS AND DISCARD AND REFRIGERATED
HEAT TOMATO SAUCE , COVER SIMMER VERY LOW
HEAT IN A LARGE POT 1/2 CUP OLIVE OIL, SAUTE 8 PEELED ,SLICED GARLIC CLOVES,
2 CUPS 1/2 INCH SLICED LEEKS,1 THINLY SLICED ONION : COOK 4 MINUTES
ADD:
TOMATO SAUCE AND SIMMER FOR 5 MINUTES
ADD:
1/14 POUNDS CLEANED CALAMARI FOR 2 MINUTES , BODIES CUT INO 1/2 INCH RINGS,
ADD:
18 SEA SCALLOPS, 8 OUNCES FISH FILLETS, SKIN REMOVED, CUT INTO 1 INCH PIECES (SALMON , SNAPPER OR SWORDFISH)
SIMMER 5 MINUTES
ADD 24 MUSSELS FOR 3 MINUTES
ADD:12 SHRIMP, 1/4 CUP PARSLEY
COOK 1 MINUTE, CHECK SEASONING
SERVE WITH PAN FRIED SLICED GARLIC BREAD OR OVER PASTA
CHRISTMAS SHRIMP OM SKEWERS
2 POUNDS SHRIMP (21 TO 23 COUNT), 31/2 TABLESPOONS OLIVE OIL, 31/2 TABLESPOONS CANOLA OIL, 3/4 CUP BREAD CRUMBS ( PANKO), 1 TEASPOON MINCED GARLIC, 1 TABLESPOON CHOPPED PARSLEY, SALT AND PEPPER TO TASTE, LEMON WEDGES
MIX IN A BOWL: SHRIMP, OLIVE OIL, CANILA OIL, BREAD CRUMBS, GARLIC, PARSLEY, SALT AND PEPPER
LET SET AT ROOM TEMPERATURE FOR 1 HOUR
PLACE SHRIMP ON SOAKED WODDEN SKEWERS
GRILL OR BROIL 2 MINUTES PER SIDE UNTIL GOLDEN
SERVE WITH LEMON WEDGES AND DRIZZLE WITH OLIVE OIL
CHRISTMAS SOUP GNOCCHETTI DI SEMOLINA
1 CUP MILK, 3/4 CUP SEMOLINA, 2 EGG WHITES,1 EGG YOLK, 1/4 CUP PARMESAN. 8 CUPS OF CHICKEN STOCK,
3 TABLESPOONS UNSALTED BUTTER ( ROOM TEMPERATURE)
HEAT MILK UNTIL ALMOST AT A BOIL, REMOVE FROM HEAT AND WISK IN SEMOLINA IN A STEADY STREAM
RETURN TO LOW HEAT, STIR UNTIL THICKEN
LET COOL TO ROOM TEMPERATURE
IN A MIXNG BOWL MIX BUTTER MASHES WITH A FORK, EGG YOLK AND PARMESAN CHEESE
ADD COOLED SEMOLINA, FOLD ON EGG WHITE THAT ARE WHIPPED STIFF
HEAT CHICKEN STOCK OVER LOW HEAT
DROP 1 TEASPOON AT A TIME THE SEMOLINA MIXTURE, SIMMER 10 MINUTES
SERVE IN SOUP BOWLS, DRIZZLE WITH OLIVE OIL
GRANISH WITH PARSLEY AND PARMESAN CHEESE
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