Archive | Winter 2013 Recipe

Recipe by Mary Ann Esposito, author of Ciao Italia Family Classics

Southern Italian-Americans still carry on this tradition, as do I, and one of my favorites is penne alla vodka to which I have added lobster, but other seafood such as scallops or shrimp would make a nice stand in for lobster. This is a rich dish worthy to be the centerpiece of the feast.

Serves 6 to 8

1 pound penne rigate  (with lines)
4 tablespoons unsalted butter
1 teaspoon hot red pepper flakes (or more if you wish)
1 clove garlic, minced
2 tablespoons capers in brine, drained … Read More

(Christmas Eve Lasagna)
Chef/Owner Mary Riley,
Enzo Restaurant, Newburyport

Serves 4-6

This is a traditional Piedmontese dish, traditionally served on Christmas Eve.  At the restaurant, we serve this family style; at home it makes a great light supper, served alongside a salad of bitter greens. Do your best to find salt-packed anchovies and use real Parmigiano-Reggiano cheese; you’ll taste the difference. This is a festival dish, so it is fairly rich with butter and cheese, but if you want a lighter option, you may substitute good quality olive oil for half of the butter.  Our recipe is adapted from … Read More

Serves 4-6

This dish is traditionally made with salt cod (baccalà); at Enzo we use our house-made stockfish (stoccafisso). Stockfish is pretty easy to make (see method below). We use locally grown potatoes that are similar to Yukon Gold, but russets or red-skinned potatoes are good too.  This salad tastes better if it’s made ahead, so feel free to make it a day or so before you intend to serve it.

1 pound salt cod (boneless and skinless) or stockfish
1 pound potatoes, peeled if desired, halved if large, cut into ½-inch slices
1 cup coarsely … Read More

The Daily Catch

Serves 4-6, depending on size of fish fillets

2 fillets of haddock
salt and pepper to taste
2 tablespoons oil
2 cloves garlic, minced
½ cup Pecorino Romano cheese, grated
½ cup bread crumbs
½ cup white wine
¼ cup Italian parsley, chopped
2 lemons

Preheat broiler to high.

Place haddock fillets in a baking dish. Season with salt and pepper, and rub both sides with half the olive oil. Spread garlic evenly on top side of each fillet, then evenly sprinkle fish with Romano cheese and bread crumbs. Drizzle remaining olive oil over the cheese and … Read More

Chef Michael Serpa, Neptune Oyster Bar, Boston

Serves 6 to 8

1 pound dried salt cod fillet
1 cup plus 1 tablespoon extra virgin olive oil
4 cloves garlic, minced
1 small onion, diced
1 leek, white part only, diced
8 russet potatoes, peeled and cut into large dice
1 sprig rosemary
1 pound fresh cod scraps
1 cup white wine
2 cups whole milk
½ cup heavy cream, warmed
kosher salt
freshly ground black pepper

Soak the dried salt cod in water for at least 24 hours, then rinse and set aside.

In a heavy skillet, heat 1 T … Read More