Cioppino Calabrese Recipes

CIOPPINO, CALABRESE

Steps:

• Sauce Base:.
• Chop or mince onions and garlic. Saute' in olive oil until translucent.
• Add diced tomatoes and 2 14oz cans water.
• Add tomato sauce or puree plus two 4oz cans water.
• Add 1 14oz can red wine.
• Add Italian seasoning to taste.
• Adj1ust amount of sauce depending on quantity and size of seafood.
• Seafood:.
• About 30 minutes before serving, add clams and mussels.
• 10 minutes later, add cracked and cleaned live crabs. (See note above regarding live vs cooked crab).
• 5 minutes later, add prawns and oysters.
• When crab and prawn shells turn red and the clams open the dish is ready to serve.
• Serve with lots of garlic bread made with real crusty sour-dough bread and lots and lots of garlic and butter. Wash everything down with a hearty red wine.

CIOPPINO, CALABRESE

Steps:

• Sauce Base 1 Chop or mince onions, and garlic. Saute in olive oil until translucent. 2 Add diced tomatoes and 2 cans water. 3 Add tomato sauce or puree plus 2 additional cans of water. 4 Add red wine (Use 14 oz can for measure). 5 Add Italian seasoning to taste. 6 Adjust amount of sauce depending on quantity and size of seafood. Seafood 1 About 30 minutes before you want to serve, add clams and mussels (if desired). 2 10 minutes later, add the cracked and clean live crabs. 3 5 minutes later, add the prawns and oysters (if desired). 4 When the crab shells turn red and the prawns are pink and the clam shells start to open, then it is ready to serve. 5 Serve with lots of garlic bread made with real crusty sour-dough bread and lots and lots of garlic and butter. Wash everything down with a hearty red wine (Chianti et al) and enjoy.

JAMBALAYA

Steps:

• Heat large heavy saucepan over medium-high heat and add 2 tablespoons olive oil. Reduce the heat to medium and cook the sausage until browned on both sides. Season shrimp with salt and pepper. Add seasoned shrimp and continue to cook for 2 minutes or until shrimp are cooked about half way, just turning pink. With a slotted spoon, transfer the sausage and shrimp to a plate.
• Saute shrimp shells in the same pan used for sausage and shrimp for 5 minutes until toasted and red. Add the onion and celery, white wine, bay leaves, canned tomatoes, chicken broth, paprika and saffron, if using. Bring the mixture to a simmer. Simmer for 30 minutes and remove the shrimp shells and vegetables with a slotted spoon. Bring the broth back up to a simmer and add the clams. Cook until all are open, discarding any unopened clams. Remove clams to a tray and pour the broth into a clean pot or bowl.
• Heat the original pot that the broth was in and add some olive oil. Add the green pepper, scallion whites, and garlic. Cook over moderate heat, stirring, for about 2 minutes. Add the rice and thyme and saute for about a minute and then season with salt and pepper. Add stock (3 parts stock to rice, about 9 cups of broth - if you do not have enough broth, add chicken broth and bring the mixture to a boil. Reduce the heat to a simmer, cover and cook the jambalaya rice for 20 minutes. Stir in the hot sauce and parsley and then add the shrimp, sausage and clams. Season with pepper and cook the mixture, covered, for 5 more minutes or until the shrimp are just done and the rice is tender.
• Serve the jambalaya sprinkled with the reserved scallion greens.

ITALIAN RELISH TRAY

Steps:

• In a bowl, whisk together the olive oil. sherry vinegar, chili powder and parsley and toss to coat. Season with salt and pepper, to taste.
• Slice fennel into wedges and wash cherry tomatoes. Roll salami slices into batons.
• Drain all jarred ingredients well. Arrange all items as desired on a large platter. Serve slightly chilled or at room temperature with bread and/or crackers.