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Seafood

Lobster Risotto With Truffle Oil
Ingredients:
1/4 cup finely chopped onion
1 1/2 cups arborio rice
3 tablespoons truffle oil (plus a little extra to finish the dish)
1/4 cup brandy
6 cups chicken or lobster/fish broth
2 (8oz) lobster tails, or 1 (1 1/2 pound lobster), cooked
1/4 cup chopped fresh parsley or chives

Preparation:
Remove the meat from the lobster, and chop into bite sized pieces. Cover and set aside. Heat the 2 tablespoons of butter, and 1 tablespoon of the truffle oil in a heavy saucepan.
Add the onions and cook until translucent. Add the rice and stir until it is well coated with the butter. Begin to add the brandy, and stir continually over medium heat until it is absorbed.

Start to add 1/2 cup of hot broth, stirring as it is absorbed. Continue in this manner, adding ladles full of hot broth, and stirring continuously.
Continue cooking for about 20-25 minutes total, or until the rice is cooked, but remains slightly firm to the teeth. Add the lobster meat and mix well. Remove from the heat, add the remaining butter. Serve, offering a little additional drizzle of truffle oil if desired, and sprinkle with the fresh herbs.

Risotto With Scallops And Zucchini
Ingredients:
4 tablespoons unsalted butter (2 tablespoons removed to finish the dish)
2 tablespoons olive oil
1/4 cup finely chopped onion
2 cups arborio rice
1/2 cup white wine
6 cups chicken or vegetable broth
1 pound fresh, small bay scallops
3 small zucchini, ends removed, cut in half lengthwise, sliced
10 zucchini flowers, washed, dried and coarsely chopped
1/2 cup fresh chopped parsley
1/2 cup grated parmesan cheese

Preparation:
Heat the 2 tablespoons of butter in a heavy saucepan with the oil. Add the onions and cook until translucent over medium heat. Add the rice and stir until it is well coated with the butter and oil.

Begin to add the wine, and stir continually over medium heat until it is absorbed. Start to add 1/2 cup of hot broth, stirring as it is absorbed. Continue in this manner, adding ladles full of hot broth, and stirring continuously.
About 10 minutes into the cooking time, add the zucchini and continue cooking for another 7 minutes.

Add the scallops and zucchini flowers just before the rice is ready, and cook for a couple of minutes more to cook the scallops.
The rice should be smooth, but remain slightly firm to the teeth.
Remove from the heat, add the remaining butter parsley and the parmesan cheese. Serve.

Seafood Soup Trieste Style
Ingredients:
1 pound meatly white fish cut into 1 inch chunks (sea bass or grouper are good choices
1 pound baby calamari, cleaned and cut into bite sized pieces
1/2 pound medium shrimp, cleaned and deveined
12 mussels, scrubbed and debeared
12 clams
1 (14 oz) can chopped tomatoes
1 onion, finely chopped
2 cloves garlic, finely Chopped
2 stalks celery, finely chopped
1/4 cup olive oil
1 cup dry white wine
2 cups clam juice or fish stock
salt and pepper
dash of red pepper flakes
1/2 cup chopped fresh parsley

Preparation:
In a large stockpot, heat the oil and add the onion and celery. Cook until the onion is translucent, and then add the garlic.
Cook for another minute, and then add the white wine, stock, and tomatoes. Bring to a boil and then turn down the heat to medium low.

Taste and season with the salt, pepper and red pepper flakes as desired. Add the white fish, and clams, and cook for 1 minute.
Add the white fish, mussels and shrimp, and cook another minute, or until the shellfish have opened. Just before serving, stir in the fresh parsley.
Divide the seafood mixture equally in bowls with the broth. Serve garlic bread on the side to sop up the tasty juices.

Zuppa di Cozze
Ingredients:
3 tbs. olive oil
1 medium onion, chopped
2 stalks of celery, chopped
3-4 cloves of garlic, minced
salt and pepper to taste
1/2 cup dry white wine
1 cup water
1 (14 oz.) can chopped tomatoes
3 pounds mussels, scrubbed with beards removed
1/4 cup chopped fresh parsley

Preparation:
Heat the oil in a large saucepan and sauté the onion, celery and garlic until translucent. Add the tomatoes, salt and pepper and cook 5-10 minutes or until the sauce begins to thicken. Add the wine and cook an additional 10 minutes, adding as much water as needed if the sauce bevomes too thick.
Add the cleaned, drained mussels, cover, and cook until the shells open, which should be about 5 additional minutes.

Add the parsley just before serving. You can serve this dish on grilled garlic bread, spooning the juices over the bread in a shallow bowl, or serve with a good crusty bread on the side.

Grilled Seafood Salad
Ingredients:
1 pound small calamari, cleaned
1 pound medium shrimp, cleaned and deveined
1 pound scallops
24 fresh mussels
1/2 cup pitted black olives (optional)
Dressing:
3/4 cup extra virgin olive oil
1 clove garlic, crushed
juice and 1 teaspoon of zest from 1 and 1/2 large lemons
1/4 cup chopped, fresh parsley
dash red pepper flakes
salt and pepper to taste

Preparation:
Heat up the grill, and cook the seafood in batches, just until cooked through. Depending on how hot your barbeque is, this should only take a minute or two per side.
For the mussels, simply place them on a barbeque grilling tray, place on the hot grill, close, and remove as soon as they open.

Once cooked, cut the calamari into pieces, the shrimps and scallops in half, while leaving the mussels in their shells. Place the seafood in a bowl, add the dressing ingredients, olives and mix well. Serve immediately still warm from the barbeque, or cover and let marinade in the dressing in the refrigerator overnight. Just before serving, adjust the seasonings. Serve.

Buon appetito!

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