TODAY | December 22, 2013
>>> say it smells amazing would be a gross understatement. i'm happy you're all here.
>> thank you.
>> before there was a restaurant, this has always been your family's christmas eve dinner.
>> all these foods we're making today i made in my home. and when we opened the restaurant, i took it all with me to the restaurant.
>> i love that.
>> they're all traditional dishes. this is the fish salad, and this is our rock shrimp with taglini. i have in here some charlottes and garlic. i'm putting some zucchini.
>> a little squash.
>> yes. and then i want some shrimp.
>> a and this is lobster here, too.
>> this is crab meat .
>> it's okay. clearly i need another lesson with you. erica, can i have -- i now have to put in some wine.
>> as you're doing this, what is it about the feast of the seven fishes on christmas eve ?
>> seven with the italians or in the catholic faith , it's very important. there's seven days, seven apostles, everything is a seven. so it's a very important number. why there's only seven fish, i don't know.
>> let's talk about the sooum pech chie.
>> we're going to add italianwise, a little fennel and shallots on top of that. we'll add tomatoes.
>> tomatoes, wine.
>> i'll add oregano, red pepper for a little spice. we'll add a little shell stock and white wine . let that reduce, probably 15, 20 minutes . then we'll add our vegetables in.
>> calamari, mussels, shrimp.
>> let's not overlook dessert you guys.
>> so here we are making cannoli. this is a classic sicilian dessert.
>> what's the cheese? i've always wondered that?
>> we have ricotta in the pot. we'll add mascarpone. these are two classic italian cheeses.
>> i knew i shouldn't use swiss.
>> some sugar. orange and lemon zest . of course, the trick with anything in baking is the vanilla. i'm going to ask you girls to stuff -- you can buy your shells.