Piccolo Forno Recipes: Cacciucco Alla Livornese, Chocolate Cookie
If you're looking for a great complete mean to try out in your home, be sure to try out these recipes from Piccolo Forno in your home today!
Cacciucco alla Livornese
Ingredients:
1lb mussels
1lb raw shrimp with shell on
½ lb scallops
½ lb squid cleaned and cut
1 lb cod or perch cleaned boneless, cubed
1 10 oz can crushed tomatoes
1 6 oz can of chopped clams
5 cloves of chopped garlic
1 bunch of chopped parsley
½ onion chopped
¼ cup red wine
White wine
Red pepper flakes
Olive oil
Toasted bread for garnish
Mussels:
1. Wash and clean the mussels removing the "beard"
2. In a small saucepan add 2 tbsp. olive oil, 2 cloves of chopped garlic and the chopped onion.
3. Add the mussels and a splash of white wine, cover the saucepan and allow to cook until the mussels open.
4. Once opened, remove from heat and set aside.
5. Remove half of them from their shells.
Sauce:
1. On high heat, in a large saucepan, pour ¼ cup of olive oil and add 3 cloves of chopped garlic, half of the amount of chopped parsley, and red pepper flakes.
2. Add the crushed tomatoes, red wine, and juice from the clams. Reduce heat to medium, allow to cook for 5 minutes or until it reaches a low boil.
3. Add clams and the shell-on shrimp and let cook for 3-4 minutes.
4. Add the cod and calamari, cook for 3-4 minutes.
5. Finish by adding the shelled and unshelled mussels and the remaining chopped parsley.
6. Remove from heat and serve with toasted bread.
Chocolate "Salame Dolce"
Ingredients:
1lb plain tea cookies (Lorna Dune or any plain butter cookie)
½ cup sweet cocoa (Ghirardelli)
¾ cup unsweetened baking cocoa
¼ cup Dutch processed cocoa
1 ¼ cup sugar
2/3 cup slivered almonds
½ cup + 2 Tbsp melted butter
3 egg yolks
2-5 Tbsp Brandy or Vin Santo
1. Crush the cookies in a plastic bag with a rolling pin, or chop in a food processor.
2. In a mixing bowl, add crushed cookies, dry ingredients, butter, and eggs.
3. Begin to mix by hand, adding brandy as needed to bind the ingredients.
4. Put mixture on parchment paper and mold into a "log." Roll the "salame" into the parchment paper and tie off the ends, removing as much air as possible.
5. Refrigerate over night to allow the flavors to meld.
6. Slice when ready to serve.