Looking for something to make this holiday weekend? Cook some tasty seafood dishes from the Scottos' and end the day with nutella cookies and a nutella mousse tart.
Recipe: Cod chowder (on this page) Recipe: Shrimp and white beans (on this page) Recipe: Steamed mussels and clams with chorizo sausage (on this page) Recipe: Nutella cookies (on this page) Recipe: Nutella mousse tart (on this page)In a heavy large pot over medium heat, cook the Italian bacon until crisp then transfer to paper towels to drain.
Add the onion and garlic, sauté until lightly golden. Add clam juice, potatoes, carrots, celery, white wine, and season with salt and pepper. Reduce heat to low and simmer for at least 15 minutes until vegetables have softened.
Add milk, butter, corn, bacon, and paprika. Cook for 5 minutes then add the cod, cover and simmer for about 7 minutes until the cod is opaque in the center and begins to break apart.
Serves 6
In a large skillet over medium heat, add the olive oil and sauté garlic until light brown. Add the shrimp and while stirring, cook for about 2 minutes on each side until shrimp is coral in color.
Remove from heat and place shrimp in a large bowl. Add celery, red onion, capers, parsley, chives and Cannellini beans. Add 2 tablespoons of olive oil, the juice of 2 lemons, toss and serve.
Serves 6
Wash and scrub clams and mussels. Remove beards from mussels and refrigerate until ready to assemble dish. Discard any clams that are open and do not close, or that do not smell fresh.
In a large 14-inch stainless steel sauté pan with lid, add oil, heat till lightly smoking then add garlic, shallots, saffron, fennel, thyme, and chorizo. Sweat but do not brown, about 2 to 3 minutes. Add mussels, clams, and white beans all together. Toss with a spoon. Deglaze with white wine. Cook for 1 minute then add clam juice and cover with lid. Do not reduce heat. Allow to cook for 3 minutes or until clams and mussels open.
To finish, after clams and mussels are open, add basil, arugula, cherry tomatoes and season with salt and pepper. Cover with lid and allow ingredients to cook together for 1 minute longer. Serve immediately.
Cooking this dish requires only 7 to 8 minutes; do not start until ready to serve.
Great accompaniment to this dish is crusty Chibatta bread rubbed with garlic, brushed with olive oil and grilled. Great for mopping up wonderful broth from clams and mussels.
Serves 4 to 6
Sift together flour, salt and baking powder; set aside. Cream butter, nutella and sugars; beat in vanilla and egg. Stir in flour mixture, blending well. Shape mixture into ¾-inch balls. Place on greased baking sheets and bake cookies at 375 degrees F for about 10 to 12 minutes. Remove from oven and set aside to cool.
Makes 36 cookies
For the crust: In a large bowl, combine cookie crumbs, sugar, flour and butter. Mix well and press into 9 or 10-inch pie pan. Bake at 350 degrees F for 15 minutes. Remove from oven and set aside to cool completely.
For the filling: Whip Nutella and mascarpone until smooth.
In a separate bowl, whip heavy cream and Frangelico till stiff peaks form. Fold whipped cream into nutella mixture and pour into prepared pie crust. Cover with plastic wrap and chill overnight. Serve with fresh whipped cream.
Serves 6
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