Italian Christmas: Make Lidia's shrimp fettuccine, peppers and more

Give your Christmas dinner an Italian spin with a little help from Lidia Bastianich. She dishes out her recipes for fettuccine with shrimp and leek sauce, savory stuffed peppers and anise cookies.

Fresh fettuccine with shrimp and leek sauce
Servings:

Makes 6 servings

Ingredients

    • 1/2 teaspoon kosher salt, plus more for the pot
    • 6 tablespoons extra-virgin olive oil
    • 6 garlic cloves, peeled and sliced
    • 2 leeks, halved lengthwise, white and -light--green parts thinly sliced
    • 12 ounces zucchini, sliced into -1/4--inch--thick -half--moons
    • 1 pound fresh fettuccine
    • 1/4 teaspoon crushed red pepper flakes
    • 2 cups San Marzano canned whole tomatoes, crushed by hand
    • 1 pound medium sized shrimp shelled and divined
    • 1/4 loosely packed cup fresh basil leaves, chopped

Preparation

Baking Directions:

Savory stuffed peppers
Servings:

Makes 6 servings

Ingredients

    • 4 medium--sized red, yellow or orange bell peppers
    • 4 cups of day-old country-bread cubes, sliced into 1-inch cubes
    • 1 cup milk
    • 3 tablespoons extra-virgin olive oil
    • 2 garlic cloves, peeled and sliced
    • 4 anchovies, chopped
    • 2 plum tomatoes, seeded and chopped
    • 1/3 cup pitted Gaeta olives, chopped
    • 1/4 cup tiny capers in brine, drained
    • 1 bunch scallions, chopped (about 1 cup)
    • 1 large egg, beaten
    • 1/2 cup plus 2 tablespoons grated Grana Padano or Parmigiano Reggiano
    • 1/4 cup fresh Italian parsley, chopped
    • 1/4 teaspoon kosher salt

Preparation

Baking Directions:

Anise cookies
Servings:

Makes 48 cookies

Ingredients

  • For the cookies:

    • 1 3/4 cups all-purpose flour
    • 1 cup fine semolina
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon kosher salt
    • 1 large egg plus 2 egg yolks
    • 2 tablespoons sambuca
    • 1/2 teaspoon anise extract
    • 12 tablespoons unsalted butter, room temperature
    • 1 cup granulated sugar
  • For the glaze:

    • 2 tablespoons milk
    • 1/4 teaspoon anise extract
    • 1 cup confectioners' sugar, sifted

Preparation

Baking Directions:

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