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Video: The Scottos’ Christmas Eve dinner

  1. Closed captioning of: The Scottos’ Christmas Eve dinner

    >>> italian christmas eve dinner with the scotto family. here is marion, john, anthony and elina. good morning, everyone.

    >> good morning.

    >> a busy day at the scotto household. we have to get started.

    >> we're starting with some fish salad.

    >> all right.

    >> and this fish is very popular. it's been traditional. so you start with your shrimp, your calamari, crab meat , cod, eel. everything is in here. then we put a little different thing on it. we put --

    >> what's in there?

    >> carrots and celery and some red onion . and our dressing is made with orange juice . one cup of orange juice , oil and vinegar in there. we have red wine vinegar . and let's get it together.

    >> put it on and, boy, it is --

    >> smells great.

    >> it's delicious. i can't tell you. it's just blood oranges and regular oranges. and there we go. and you can have that tonight.

    >> and the presentation is beautiful there.

    >> thank you.

    >> all right. and next we have -- i can't --

    >> i'm doing tagulini with lobster. this is a bad boy dish of the day .

    >> what does that mean?

    >> it's the devil hot, spicy.

    >> good for you. i love that dish.

    >> so i have onion and sauteing it with olive oil . i put in some of the tomatoes.

    >> okay. tomato sauce .

    >> yum.

    >> and you let it cook for about 20 minutes .

    >> okay.

    >> simmering it. then we're going to add the bad boy , the chili peppers .

    >> the diablo. how hot do you like it?

    >> i bring it up a notch where it's a little twist to it.

    >> okay.

    >> a little bite. now we have the lobster. i cut it before. it is already precooked.

    >> okay.

    >> and then at the end we have the tabulini and we're serving this tonight at fresco by scotto.

    >> you don't say.

    >> come visit us.

    >> and this is what it looks like.

    >> it's beautiful. i love the presentation with the parsley on top.

    >> i think we're going to get to branzino.

    >> i'm using a branzino. it could be a red snapper or halibut or thick white fish .

    >> dust it first?

    >> dust it with flour. turn that on for me, please. what we did is we started the pan with a little shall lots and then, dad, would you add capers please?

    >> so you're doing picatta here, actually.

    >> yes. anthony, a little lemon, please.

    >> what's amazing, it doesn't need to cook for very long.

    >> no.

    >> branzino is a five-minute dish in one pan.

    >> what do we have to add? a little red pepper. finally, it's always better with --

    >> butter.

    >> it's always better with butter.

    >> oh, yeah.

    >> this will thicken it up. we're going to fin wish a little white wine .

    >> how long do you cook, a minute?

    >> it's two minutes left and we're done.

    >> after you saute the fish first?

    >> real time. this is as we're sauteing the fish.

    >> and then you have the finished product over there.

    >> beautiful. merry christmas . what else do we have down the line?

    >> what is dinner without dessert? we get the best part.

    >> we're doing a christmas napoleon. she is going to start with ricotta. take it away.

    >> add sugar, add some vanilla.

    >> bring it, danny.

    >> yeah!

    >> this is dessert.

    >> orange zest and finally, my favorite, chocolate chips .

    >> my favorite, too.

    >> okay. so he's going to mix that up. and then julia, what are you doing?

    >> with her faux fir on. you seem glamorous.

    >> what do we do, glamour girl ?

    >> first, we spread the butter evenly on the filo dough .

    >> don't get it on you.

    >> nice and evenly.

    >> then what's next?

    >> then we sprinkle the powdered sugar .

    >> very generously.

    >> okay.

    >> you need to bring it. now what are you going to do with that?

    >> then we bake it at 350 until it is golden brown .

    >> okay.

    >> and then?

    >> and the finishing touch.

    >> we're going to do this, right? we're going to start to layer with the cream. and this is the best part. and we can add some strawberries.

    >> okay.

    >> and this is what it will look like. and do you have anything to say?

    >> merry christmas . i hope santa brings all the presents you ask for.

    >> like that coat. you have really good taste.

    >> absolutely.

    >> can we taste it?

    >> absolutely.

    >> we like that down here, too.

    >> we want to thank everybody. merry christmas .

    >> merry christmas .

    >> coming up neflt, a holiday performance from the grammy winning group but first, this is "today" on nbc.

    >>> the toyota concert series today is brought to you by

TODAY recipes
updated 12/23/2010 11:34:07 AM ET 2010-12-23T16:34:07

Recipe: Marinated seafood salad

Ingredients
  • For marinade
  • 2 cups white wine
  • 1 1/2 tablespoons black peppercorns
  • 3 garlic cloves
  • 2 bay leaves
  • Juice of 1 lemon
  • 3 quarts water
  • 2 pounds fresh cod filets, cut into 2 x2-inch squares
  • 1 pound medium-size shrimp, peeled and deveined
  • 1 pound calamari, cleaned and cut into rings
  • 1 pound mussels, cleaned and removed from shells
  • 1 pound lump crabmeat
  • 1/2 cup julienned carrots
  • 1/2 cup julienned onions
  • 1/2 cup julienned celery
  • For vinaigrette
  • 1/2 cup extra-virgin olive oil, plus additional for garnish
  • 1/4 cup red wine
  • 1/2 cup chopped garlic
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1 cup orange, segmented, pith and peel removed
  • 2 cups pulp-free orange juice
  • Salt and freshly ground black pepper
Preparation

In a large pot, place the white wine, peppercorns, garlic cloves, bay leaves, lemon juice, and 3 quarts of water. Bring the liquid to a boil over high heat, then lower the heat so that the liquid is at a simmer. Add the cod and simmer for 5 minutes, or until tender. Remove cod from liquid, place in covered bowl and refrigerate.

Bring the liquid to a simmer again, add the shrimp, calamari, and mussels. Cook for
3 minutes, or until the shrimp turn pink, then remove seafood from liquid, place in covered bowl and refrigerate.

Using the same water, parboil the carrots, onions, and celery for 1 minute. Drain and cool the vegetables.

For vinaigrette:

In a small bowl, combine the olive oil, red wine, chopped garlic, and parsley.

Once the seafood is chilled, place in large bowl and add the vegetables, orange segments, and orange juice. Dress with the prepared vinaigrette, re-season with salt and pepper, and serve.

Serving Size

8 servings

Recipe: Tagliolini with lobster “fra diavolo”

Ingredients
  • 1 pound dry imported linguini, spaghetti or tagliolini
  • 3 lobsters, 1 1/2 pounds each, steamed or broiled (or 11/2 pounds cleaned and cooked lobster meat)
  • 1/2 cup extra-virgin olive oil
  • 4 garlic cloves, peeled, sliced thin
  • 2 shallots, peeled, finely minced
  • 6 whole plum Italian tomatoes cut into 1/2-inch dice
  • 2 cups prepared tomato sauce
  • 1 tablespoon hot chili pepper flakes or chopped fresh hot chili
  • 1/4 cup dry white wine
  • 1/2 cup fresh chopped basil
  • 1/2 cup fresh chopped parsley
  • 1/2 cup fresh chopped oregano
  • 1 bunch scallions, sliced thin
Preparation

Bring large pot of water to a boil with 2 tablespoons salt. Crack lobster shells and remove meat. Cut tails into ½-inch chunks and claws into thirds; set aside.

In a large saute pan, heat the extra-virgin olive oil until smoking. Add garlic and shallots, toast until lightly brown. Add fresh chopped tomatoes and tomato sauce, turn heat down to a simmer and cook for 20 minutes, then add red pepper flakes and white wine.

Begin to cook pasta, and then add lobster meat, fresh herbs and scallions to sauce. Season with salt and pepper.

Drain pasta but do not rinse. Place pasta in a large serving bowl, add sauce, toss and serve immediately.

Serving Size

6 servings

Recipe: Christmas napoleon

Ingredients
  • Fresh berries
  • 2 quarts whole strawberries, cleaned, tops removed
  • Cannoli cream
  • 1 pound whole-milk ricotta cheese (buy dryer brand)
  • 1/2 cup super fine sugar
  • 1 tablespoon vanilla extract
  • 1 tablespoon freshly grated lemon zest
  • 1 tablespoon freshly grated orange zest
  • 1/2 cup mini chocolate chips
  • Pastry sheets
  • 1 box filo dough, store-bought
  • 1 pound melted butter
  • Confectioner's sugar
Preparation

In a large bowl, stir together the ricotta, sugar, vanilla extract, lemon and orange zests, and chocolate chips until well combined.

Brush warm butter evenly across a sheet of filo dough, then sprinkle generously with powdered sugar. Place another sheet on top, pressing down firmly with your hands to push the two filo sheets together. Repeat until you have 4 sheets, then cut into 4 x 4-inch squares.

Place filo squares side by side but not overlapping on an inverted cookie sheet pan, bottom facing up, then cover with another inverted cookie pan. Bake in 350° F oven until golden brown. Remove carefully with a spatula and set aside to cool.

Assemble napoleon:

Place filo squares on plate, top with cannoli cream and fresh strawberries.

Place a dollop of cannoli cream on top of strawberries, then another pastry sheet.

Dust with powdered sugar and serve with your favorite chocolate sauce.

Serving Size

6 servings

Recipe: Pan-roasted branzino piccata

Ingredients
  • 2 1/2 pounds branzino or red snapper filets
  • 4 tablespoons extra-virgin olive oil
  • 1/4 cup all-purpose flour
  • 1/2 cup dry white wine
  • Juice from 2 fresh lemons
  • 2 tablespoons capers
  • 1 large shallot, finely minced
  • 1/2 stick butter
  • 1/4 cup fresh chopped Italian parsley
  • Salt and pepper to taste
Preparation

Heat olive oil in large nonstick skillet over medium to high heat. Season fish filets with salt and pepper and dust with flour. Add filets to hot skillet and saute until golden brown on both sides or 2 minutes per side. Remove filets from pan and transfer to large serving platter.

Add butter, capers and shallots to the hot pan, then add lemon juice and white wine. Cook for 1 minute, then season with salt and pepper. Bring mixture to a boil, whisking up any brown bits left in the pan.

Reduce heat and simmer sauce until slightly thickened. Add fresh chopped parsley to sauce and pour over warm fish filets; serve immediately.

Serving Size

6 servings

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