TODAY | December 13, 2012
>>> and making this big feast , marianne, anthony and elaine no. it wouldn't be christmas feast without our feast of the seven fishes .
>> without a doubt. we have to begin with our fish salad. we have a combination of five fish that cook fast with celery and carrots and we use a wonderful dressing. we use orange juice , lemon juice , olive oil . could you put some on my salad?
>> while you get cooking there.
>> i'm getting cooking here.
>> spaghetti alle vongole with clams?
>> this is easy cooking.
>> thank you, anthony .
>> garlic and red pepper .
>> okay. white wine .
>> those are the manila clams, right?
>> the smaller clams.
>> you will let those cook until they open?
>> until they open, a few minutes, not long. this is the way it looks.
>> i put a little toast bread crumbs .
>> i like that.
>> people say you shouldn't have cheese. i put cheese on everything.
>> i do, too.
>> today, i didn't.
>> but italians are very -- if oo put cheese on seafood, they don't like that.
>> i'm italian --
>> if you say it's okay, we're doing it.
>> we're doing it with bread crumbs .
>> anthony , we're doing braised shrimp.
>> and octopus. what we've done, it's the holid holidays, we have to go big. this is eight pieces in a pound, a little more expensive, could be a little smaller. we kept the show on but did butterfly them. you don't want to cook them to obliterating them. put it on low heat and get the color out to turn opaque and white, pink, you're fine.
>> a couple minutes.
>> and vegetables, we start with that. once we've done that, we add tomato stew, tomatoes, onions, a little garlic, we add that together. i pre-blanche d cannilini beans and salt and pepper . we did this an hour and a half ahead of time. we added baby octopus. simple braising liquid. i will use that liquid to cover it. we add the baby octopus back into it. this will cook for probably 20 minutes , a half hour at the most. once we finished with that, we put the base of what we've done here. add the shrimp on top, done.
>> elena, this is a signature effort.
>> this is a classic neopolitan dessert, has to be on everyone's table. it's called struffoli, fried honey balls.
>> if you eat it while standing up, there are no calories.
>> we're doing this up. doing cannoli, which simply means little tubes in italian. i started off with mass scar pone, and put lemon and orange zest , sugar, blend that very well. now, you actually have it blended.
>> you put chocolate there in, too, right?
>> then we do, we stuff the shell.
>> slice it in there.
>> the reason why these shells have such a great color is because actually they're made with red wine .
>> oh! wow! do they taste like red wine ?
>> no. you cannot taste it but it's very unusual for dessert.
>> and we stuff pist staachios. mom, do you want to help?
>> thank you so much!
>> happy holidays!