A Florence-inspired dinner for four…
This week I’m excited to share some tasty recipes courtesy of Giada de Laurentiis. I didn’t have a lot of time to experiment because of the holidays, so I took a shot at some of her recipes.
Inspiration = patio seating at a delicious restaurant in a little Florence square
I want to make all of the recipes I share my own, however I figured messing with mussels and clams for the first time was risky business. With that said, here is a seafood recipe I guarantee will make your mouth water. The best part of it is that it’s super easy to make – even though it appears fancy!
- 1/4 c olive oil
- 5 garlic cloves, minced
- 1 bay leaf
- 1 t dried crushed red pepper flakes (adjust per your spice tolerance)
- 1 c dry white wine
- 1 (28 ounce) can of diced tomatoes with juices
- 1/2 lb littleneck clams
- 1/2 lb mussels
- 3/4 lb shrimp, peeled & deveined
- 1/2 c fresh basil leaves
- In a large pot heat olive oil over medium flame. Add garlic, red pepper flakes and bay leaf. Cook until garlic is tender.
- Add wine and bring to a boil.
- Add tomatoes with juices and simmer, stirring frequently, for about 8 minutes.
- Stir in clams, cover and cook about 5 minutes.
- Stir in mussels, cover and continue to cook another 5 minutes – or until clams and mussels have opened.
- Using tongs, temporarily take out clams and mussels – placing them in serving bowls. (Discard any that have not opened).
- **Do not overcook them or they will be rubbery. The 10 minutes total is really all you need!
- Place shrimp into broth and simmer until pink and cooked through.
- Stir in basil and remove bay leaf.
- Divide broth and shrimp into the bowls with clams and mussels.
- Add a dash of salt & pepper.
- Serve! **With bread because the sauce is delicious!
Personal take-aways & tips:
- Serves about 4-6, takes about 30 mins
- I personalized the amount of mussels and clams – what her recipe called for was too much. The ratio of seafood and broth turned out perfect with the above amounts.
- Trust the recipe! Don’t worry about the seafood cooking – it will. If you overcook it, you’ll ruin it.
- 1/2 c fine yellow cornmeal
- 1/2 c cake flour
- 1 t baking powder
- 1/2 c unsalted butter, room temp
- 1/4 c almond paste
- 1/2 t vanilla extract
- 1 1/4 c confectioners’ sugar
- 4 large egg yolks
- 2 large eggs
- 1/4 c sour cream
- 1/2 c raw salted almonds – chopped (my own addition)
- Preheat oven to 350 degrees F
- Butter and flour an 8-inch round cake pan
- In a medium bowl, whisk cornmeal, flour and baking powder
- Using a stand mixer with a paddle attachment beat butter and almond paste until smooth
- Add vanilla extract and beat on low speed
- Gradually add confectioners’ sugar until mixture is light and fluffy
- Increase speed to high and beat in egg yolks and whole eggs, one at a time
- Reduce speed to medium and add sour cream and dry ingredients
- Pour batter into cake pan and bake about 35 mins, until golden brown and a toothpick comes out clean
- Dust with powdered sugar and chopped almonds
Personal take-aways & tips:
- Takes about 45-50 mins total
- Store in an airtight container to contain fluffiness of cake!