Florence for four, dinner and dessert

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!

Ingredients (organic):

• 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

Directions:

1. In a large pot heat olive oil over medium flame. Add garlic, red pepper flakes and bay leaf. Cook until garlic is tender.
2. Add wine and bring to a boil.
3. Add tomatoes with juices and simmer, stirring frequently, for about 8 minutes.
4. Stir in clams, cover and cook about 5 minutes.
5. Stir in mussels, cover and continue to cook another 5 minutes – or until clams and mussels have opened.
6. Using tongs, temporarily take out clams and mussels – placing them in serving bowls. (Discard any that have not opened).
7. **Do not overcook them or they will be rubbery. The 10 minutes total is really all you need!
8. Place shrimp into broth and simmer until pink and cooked through.
9. Stir in basil and remove bay leaf.
10. Divide broth and shrimp into the bowls with clams and mussels.
11. Add a dash of salt & pepper.
12. 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.

Ingredients (organic): 

• 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)

Directions:

1. Preheat oven to 350 degrees F
2. Butter and flour an 8-inch round cake pan
3. In a medium bowl, whisk cornmeal, flour and baking powder
4. Using a stand mixer with a paddle attachment beat butter and almond paste until smooth
5. Add vanilla extract and beat on low speed
6. Gradually add confectioners’ sugar until mixture is light and fluffy
7. Increase speed to high and beat in egg yolks and whole eggs, one at a time
8. Reduce speed to medium and add sour cream and dry ingredients
9. Pour batter into cake pan and bake about 35 mins, until golden brown and a toothpick comes out clean
10. Dust with powdered sugar and chopped almonds
11. Serve!

Personal take-aways & tips:

• Takes about 45-50 mins total
• Store in an airtight container to contain fluffiness of cake!