Try Scott Conant's Italian seafood feast

Inspired by an Italian Christmas tradition, chef Scott Conant offers a delicious tasting menu to make at home.

Spaghetti agli'olio with prawns

Ingredients

    • 1/4 cup extra-virgin olive oil
    • 1/2 Cup Chopped Prawns
    • Kosher Salt
    • 1/4 pound dried spaghetti
    • 3 garlic cloves, very thinly sliced
    • Pinch of Crushed red pepper flakes
    • 2 tablespoons chopped fresh parsley

Preparation

Baking Directions:

Light and crispy fritto misto with fried lemons and herbs

Ingredients

    • 2 to 3 quarts peanut, grapeseed, or other vegetable oil
    • 4 cleaned whole squid, about 1 pound
    • 1 cup whole milk
    • 6 baby artichokes
    • 1 medium zucchini
    • 1 1/2 cups all-purpose flour
    • 2 teaspoons kosher salt
    • 1 teaspoon freshly ground black pepper
    • 1 lemon, sliced very thinly (remove seeds, if easy to do so)
    • 3 cloves garlic, sliced very thinly
    • 1 large handful whole fresh parsley leaves washed and dried well
    • 1 small handful fresh rosemary leaves

Preparation

Baking Directions:

Fennel- and citrus-spiced roasted black cod with baccalà mantecato
Servings:

Makes 4 servings

Ingredients

    • For the spices
    • 1 tablespoon Dried Lemon Zest (page 351) or high-quality purchased dried lemon zest
    • 11/2 teaspoons fennel seeds 1 teaspoon anise seeds (not
    • star anise)
    • 1/4 teaspoon crushed red pepper
    • 1/2 teaspoon fennel pollen (see note)
    • 2 tablespoons flaked sea salt
    • For serving
    • 3/4 cup Baccalà mantecato (page 195)
    • 4 black cod fillets, about 5 ounces each
    • Kosher salt
    • extra-virgin olive oil
    • 4 small sprigs fresh thyme 12 very thin garlic slices
    • 4 ounces chanterelle mushrooms, trimmed
    • 16 asparagus spears, preferably thin ones, trimmed to 3 inches and blanched (see page 194)
    • 12 to 16 pieces roasted Cherry tomatoes (page 323)
    • 1 tablespoon chopped fresh flat-leaf parsley
    • Freshly ground black pepper 2 tablespoons Black olive oil
    • (page 344)

Preparation

Baking Directions:

Savory zeppole

Ingredients

    • 1 cup whole milk
    • 16 tablespoons (8 ounces) unsalted butter, cut into pieces
    • 1 tablespoon granulated sugar
    • 1 tablespoon kosher salt
    • 2 1/4 cups all-purpose flour
    • 6 large eggs
    • 2 tablespoon Anchovies
    • 1/4 cup finely grated Parmigiano-Reggiano, more for sprinkling

Preparation

Baking Directions:

Roasted eel with tomatoes

Ingredients

Preparation

Baking Directions:

Slow-cooked lobster with ricotta dumplings
Servings:

Makes 4 servings

Ingredients

    • 1 pound fresh ricotta cheese, preferably sheep's milk, drained if very wet
    • 2 large egg yolks
    • 1/4 cup panko bread crumbs
    • 3 tablespoons plus 1 teaspoon all-purpose flour
    • Kosher salt and freshly ground black pepper
    • extra-virgin olive oil, as needed
    • For the Lobster
    • 2 lobsters, 11/2 pounds each
    • For serving extra-virgin olive oil 20 cherry tomatoes 1 cup Lobster Broth
    • 6 tablespoons (3 ounces) unsalted butter, cut into pieces
    • 1 teaspoon fresh lemon juice Crushed red pepper
    • Kosher salt
    • 2 cloves garlic, thinly sliced 1 cup pea shoots
    • 1 tablespoon chopped fresh chives
    • Juice of 1/2 lemon tarragon oil

Preparation

Baking Directions:

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