My suitcases were small (all that my airline would allow) but I brought back a lot, (things that are too special to carry in a suitcase) my souvenirs are made up of memories and flavors that I experienced while in Sacramento, California. One of my book tour appearances) brought me to the Italian Cultural Center there….a short visit that brought a long list of more memories filled with flavors and an experience of history that I never knew…
Enjoy!
Large amounts of Italians emigrated from Italy to California during the Gold Rush Many worked as miners, began hotels for the miners and helped in many other ways during that time….seems to be a fact hidden away in the history of the US and something I never knew. But one of my favorite things about Northern, California is a recipe that, is an Italian one,but adapted a bit to California style. It is Cioppino and one that California call their very own. Legend has it that this recipe, in the 1850’s was brought there by an Italian named Buzarro, who had a restaurant on a boat anchored off Fisherman’s Wharf in San Francisco. Although Californians proudly acknowledge it as one of their own recipes it was brought there and adapted by this Italian and became a popular one to this day. It is an Italian version of Bouillabaise or a fish chowder. Serve over toasty slices of day old Italian bread and you have a delicious meal! Serve with a dry white wine from Napa Valley..
Cioppino
* 1 1/2 lbs firm flesh fish (fish like sea bass, shark, etc.)
*1/2 lb shrimp
12 -clams or oysters or mussels or combination thereof
*1 large or 2 small crabs
1/3 cup Extra virgin olive oil
*2 cloves garlic whole
*3 lbs fresh red ripe plum tomatoes, fileted-or two cans of plum tomatoes
*1 small onion chopped finely
*2 cups of dry red wine (Chianti, Montepulciano,etc)
*1 small handful fresh parsley chopped
*1 small greeen pepper chopped
*Salt and ground pepper to taste
Clean, shell and devein shrimp, clean clams, crabs and mussels but leave in their shells. Place olive oil in large pot, add in garlic cloves, chopped onion, chopped pepper, tomatoes, saute for approximately 10 minutes. Then place in fish, layering with clams, oysters or mussels on top, then top with chopped parsley, ground pepper, pinch of sea salt. Cook for 30 minutes, or until fish is done. Top again with fresh parsley and ground pepper. ladle over crusty Italian bread slices. For an extra great taste, drizzle with Meyer Lemon Oil.. Enjoy.
For more recipes get your copy of The Basic Art of Italian Cooking: Holidays and Special Occasions
The Basic Art of Italian Cooking: Holidays and Special Occasions
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