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GIOVANNI SCORZO HOLIDAY RECIPE:
Calamari In Zimino
1/3 C Extra virgin olive oil
1 Red onion, minced
1 Carrot, peeled and thinly sliced
1 Celery stalk, minced
1/2 lb. Fresh or canned tomatoes, peeled
2-3 Garlic cloves, finely chopped
1 pinch Chili pepper
Sea salt
2 lb. Fresh calamari, cleaned
and cut into rings
1 lb. Swiss chard, stemmed
1 lb. Spinach, stemmed
1/2 C Red wine
1/2 loaf Tuscan bread, for serving
Put olive oil in a large sauté pan over medium high heat. Add the onion, carrot and celery and sauté, stirring often and watching constantly, until the vegetables are medium brown, about 12 minutes. Throw the garlic into the sauté for 2-3 minutes. Add the tomatoes and a big pinch of chili. Mash the tomatoes into the sauté. Cook for another 2-3 minutes. Add the calamari, chard, spinach and wine, and when the chard and spinach have wilted a bit into the sauce, cover and cook for 5 minutes. Turn the heat down to very low, remove the cover and cook for about 40 minutes, stirring occasionally. If the cooking liquid is still too thin after this time, turn up the heat until you get to a creamy consistency. Remove from the heat and taste. Season to your liking, with a little more salt or chili. Let the dish rest for a while. Slice the bread thick, and toast in the oven until crunchy. Reheat the dish, if necessary, and serve on plates with the bread on the side. Serves 6 to 8.
Puré di Patate
2 lb. Yukon gold potatoes
1 C Milk
1 C Heavy whipping cream
Sea salt
8 T Butter
2 C Parmigiano cheese, grated
Wash and peel the potatoes, place in a pot of cold water and boil for about 20 minutes. Add one-eighth cup of salt to water. Probe with a fork to see if middle is cooked inside. Drain, leaving a little potato water. Add three-fourths cup of milk and three-fourths cup of cream, butter and whip. Add salt and parmigiano and whip. (Use remaining milk and cream, if needed.) Pass through a sieve if potatoes are lumpy. Serve. Serves 6.
Costolette d’agnello Scottadita
6 Lamb loin chops, 11/2-inch or 2-inch thick
1/2 Lemon, squeezed
20 Tarragon leaves
Sea salt
Black pepper
Extra virgin olive oil for frying
In a wide shallow dish, place lamb chops. Add pepper, salt and olive oil, fresh tarragon leaves and lemon juice. Let marinate for an hour. Then grill over a hot grill for 5 minutes each side. Serve hot. Serves 6.
Lasagne al Forno
10 oz. Fresh pasta sheets
Sea salt
Olive oil
Roll out the dough to a thickness of about one-eighth of an inch and cut into big, even rectangles. Boil these for 5 minutes in salted water, to which a few drops of oil have been added. Remove carefully, and drain on kitchen paper.
Ragu alla Bolognese:
1 Onion
1 Carrot, small
1 stick Celery
4 oz. Belly pork
1/2 lb. Ground beef
3 T Extra virgin olive oil
1 small glass White wine
1 C Tomato puree
2 T Tomato juice
2 T Tomato paste
Oregano
Salt and pepper
1 C Meat stock
Chop the onion, carrot and celery, dice the belly pork small, and fry slowly with the ground beef in the olive oil. Pour over the white wine, and stir well. Add the tomato puree and tomato paste, and season with oregano, salt and pepper. Pour over a little meat stock and simmer for at least an hour over a very low heat.
Béchamel Sauce:
3 T Butter
2 T All-purpose flour
Sea salt
Freshly milled pepper
2 C Milk
Butter
1 1/2 C Parmigiano, freshly grated
Melt 3 tablespoons of butter in saucepan, and stir in the flour. Remove from the heat, and add salt and pepper. Gradually pour over the milk, and mix in. Bring to a boil, stirring continuously, and simmer for 5 minutes.
To finish: Grease the inside of an oven-safe dish with butter. Cover the base with a layer of lasagna, and cover evenly with béchamel sauce. Spread with a layer of Ragu alla Bolognese, and sprinkle with parmigiano cheese. Add another layer of lasagna, and continue this way until all the ingredients have been used, ending with a layer of béchamel sauce, sprinkled with freshly grated parmigiano. Bake at 375 degrees for one hour. Serves 6.
