Patsy's Italian Family Cookbook (22 page)

SALAD

One 15-ounce can cannellini (white kidney) beans, drained and rinsed

One 15-ounce can red kidney beans, drained and rinsed

One 15-ounce can black beans, drained and rinsed

2 scallions (green and white parts), thinly sliced

2 tablespoons balsamic vinegar

½ cup extra-virgin olive oil

Salt and freshly ground black pepper

MARINADE

½ cup extra-virgin olive oil

3 tablespoons fresh lemon juice

2 tablespoons finely chopped fresh basil

1 garlic clove, minced

Salt and freshly ground black pepper

12 whole calamari bodies, cleaned

Extra-virgin olive oil, for serving

1.
To make the salad: Combine the cannellini, red kidney, and black beans with the scallions in a medium bowl. Pour the balsamic vinegar into a small bowl and gradually whisk in the olive oil. Pour over the bean mixture, mix well, and season to taste with salt and pepper. Cover and let stand for at least 30 minutes and up to 4 hours.

2.
To marinate the calamari, whisk the oil, lemon juice, basil, and garlic clove together in a shallow glass or ceramic baking dish just to combine. Season to taste with salt and pepper. Add the calamari and toss gently to combine. Cover with plastic wrap and refrigerate for 15 to 30 minutes, no longer.

3.
Prepare an outdoor grill for direct cooking over medium heat (400°F). (Or preheat two grill pans over medium-high heat.)

4.
Brush the grill grates clean. Drain the calamari. Place the calamari on the grill and cook, with the lid closed as much as possible, turning the calamari once, until they are seared with grill marks and have turned opaque, 4 to 5 minutes. Remove from the grill. (Or, working in batches, cook the calamari in grill pans, and keep warm on a baking sheet in a preheated 200°F oven.)

5.
Spread the bean salad on a large deep platter. Arrange the calamari on top, drizzle with oil, and serve immediately.

For me, Patsy’s is my home away from home. When I miss my Nonna’s cooking, only one place can compare. They are wonderful people who have become like family, and I will be a fan for life.

—Michael Bublé

Octopus Affogati with Linguine

MAKES 4 SERVINGS

My dad Joe has a shellfish allergy, but he can enjoy octopus. His affection for it must be in his Neapolitan blood. Affogati means “smothered” in Italian, and here the precooked octopus is drowned in a tomato sauce. Joe says that wine corks help tenderize the very tough octopus, but that has yet to be scientifically proven. Nonetheless, I would never cook octopus any other way!

Two 1-pound octopus, heads and beaks removed

4 tablespoons extra-virgin olive oil

8 garlic cloves, finely chopped

3 cups
Tomato Sauce

¼ cup chopped fresh basil

Salt and freshly ground black pepper

1 pound linguine

SPECIAL EQUIPMENT

2 to 4 natural wine corks (not synthetic corks)

1.
To cook the octopus: Bring a large pot of water and the wine corks to a boil over high heat. Add the octopus, reduce the heat, and simmer at a low boil, uncovered until just tender, about 1 hour. Before draining, reserve and strain ½ cup of the cooking water. Cut the octopus into bite-size pieces and set aside.

2.
Heat the olive oil in a large saucepan over medium heat and sauté the garlic for 1 to 2 minutes, or until golden. Add the octopus, tomato sauce, basil and reserved cooking water. Stir, cover, and bring to a boil. Reduce the heat and simmer, uncovered, for 20 minutes, or until sauce has thickened. Season with salt and pepper.

3.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the linguine and cook according to the package directions. Drain well. Return the linguine to its cooking pot. Stir in about half of the tomato sauce and transfer to a large serving bowl.

4.
Top the linguine with the remaining sauce and octopus. Serve hot.

Scallops Oreganata

MAKES 4 SERVINGS

I love to make these for my wife Lisa, who is obsessed with scallops. The crisp crumbs really sets off the sweet scallop beautifully. Use only the very best scallops here—your fish market should know if they are “dry” (see Note.) If you like a stronger oregano taste, add ½ teaspoon dried oregano to the crumbs.

2 pounds jumbo sea scallops (see Note)

½ cup bottled clam juice or water

6 tablespoons fresh lemon juice

2 tablespoons unsalted butter, cut into small cubes

Sweet paprika, for sprinkling

½ cup
Seasoned Bread Crumbs

Extra-virgin olive oil, for drizzling

2 tablespoons chopped fresh flat-leaf parsley

1.
Preheat the oven to 450°F.

2.
Arrange the scallops in a single layer in a large flameproof baking dish. Add the clam juice and lemon juice and dot with the butter. Sprinkle with the paprika.

3.
Bake just until the scallops turn opaque but are still slightly translucent when pierced in the center with the tip of a knife, 16 to 18 minutes. Remove the baking dish with the scallops from the oven.

4.
Position a broiler rack about 6 inches from the heat source and preheat on high. Sprinkle the scallops with the bread crumbs and drizzle with oil. Broil until the bread crumbs are browned, about 2 minutes. Sprinkle with the parsley and serve from the dish.

NOTE:
Scallops are often soaked in sodium phosphate on the fishing boat as a preservative; this gives them an off-flavor and watery texture. “Dry” scallops, carried by the best fish markets, have not been soaked and have a much better flavor and texture. Other words to look for in choosing scallops are “diver,” meaning that the scallops were harvested by hand and not trawled, or “day boat,” which indicates they are collected on boats on one-day hauls to avoid the need for preservatives. These scallops are not cheap, but the “wet” scallops often taste so bad that they are a waste of money. Scallops come in sizes, like shrimp, but you usually only have a choice between large or jumbo sea scallops or small bay scallops. Ask a few questions at your fish market and to ensure that you get sweet, delicious scallops like the ones at Patsy’s.

Sea Scallops with Caramelized Fennel

MAKES 4 SERVINGS