Cioppino
Title: CIOPPINO
Categories: Main dish, Seafood, Italian, Holiday
Yield: 8 servings
24 Clams or mussels*
1 tb Corn starch
3 Small lobsters; or
3 Dungeness crabs; cracked
1/2 c Olive oil
2 Cloves
Minced garlic
2 Chopped onions
6 Chopped green onions
3 Chopped ribs of celery
1 Chopped green bell pepper
1 ts Chopped fresh thyme
1 Bay leaf
2 c Chopped fresh tomatoes
1 cn Plum tomatoes
2 c Red or white wine
1 ts Crushed fennel seed
Good sized pinch saffron
1/4 c Chopped parsley
Salt and pepper to taste
32 Small cleaned shrimp
2 lb Red snapper; cut into pieces
1 Clove garlic
1 ts Anchovy paste
* cleaned and scrubbed SOAK CLAMS OR MUSSELS IN A
LARGE POT OF COLD WATER with corn starch. Drain
several times in cold water. Clean and cut into pieces
lobsters or crabs. Crack as needed. Heat olive oil in
a large pot and add cloves; garlic, onions, celery,
bell pepper, thyme, bay leaf, tomatoes, wine, fennel
seed, saffron, parsley and salt and pepper. Cook 5
minutes. Add shrimp and snapper, cook, covered,
stirring once, for 5 minutes. Mash in 1 clove garlic
with anchovy paste and stir into stew. Cook 5 more
minutes.
Compliments of The RecipeSource.com
Clams Oregatana Basilico
Title: Clams Oregatana Basilico
Categories: Seafood, Italian
Yield: 6 servings
36 Clams
2/3 tb Dry white wine
Stuffing:
3 1/2 c Fresh bread crumbs
1 tb Fresh basil
1 tb Oregano
2 tb Grated romano cheese
2 tb Minced fresh italian
Parsley
Juice of
1/2 Lemon (approx. 2 Tab)
1 tb Minced garlic
Preheat oven to 500 F Shuck clams and replace meat on half-shells. Pack
about 1 heaping tbs.stuffing on each. Bake in preheated oven for about
10minutes. Remove from oven and sprinkle each clam with a few drops of
wine. Return to oven and bake 2 to 3 minutes more, or until lightly
browned. Stuffing: Combine all ingredients by mixing with hands. Use more
olive oil if the mixture seems too dry.
Compliments of The RecipeSource.com
Chicken Napoli
Chicken Napoli
Serving Size : 6 Categories : Italian Poultry
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds chicken, skinless light meat — cut
1/2 each Cauliflower — florets
2 each Potatoes — sliced
2 each Carrots — sliced
1/2 each Eggplant — cubed
2 each Onions — sliced
1 each Red pepper — sliced (or green)
2 each Celery — sliced
1/2 teaspoon Pepper
16 ounces Tomatoes — can
1/2 teaspoon Garlic powder
2 teaspoons chicken bouillon cube
1 1/2 cups Water
1 tablespoon Dill weed
Place chicken and vegetable in 4 qt. casserole. Sprinkle with pepper. Add
tomatoes, garlic powder, bouillon powder, and water. Sprin
kle with dill.
Cover tightly and bake at 350F for 2 hrs. Stir after 1 hr. The flavour
continues to develop as the casserole stands. Cal: 240, Fat 4
/5g.
Posted by The RecipeSource.com