Christmas Eve is just a few nights away and there’s no better way to celebrate than with the Italian tradition Feast of the Seven Fishes dinner!
Chef Celestino Drago of Drago Centro and Osterio Drago in LA stopped by Access Hollywood Live to share his recipes for the feast…
BLACK & WHITE AGNOLOTTI:
Fresh 00 Pasta Dough
Squid Ink Pasta Dough
Zest of 2 Lemons
1/4 bunch of Parsley, Chopped Finely
1/4 tsp chile flakes
1/4 lb. Bay Scallops
16 oz. Scallops
8 oz. heavy cream
3 cloves of garlic
4 sprigs of thyme
Infuse the heavy cream with the shallot, garlic, and thyme. Reduce by one quarter and cool. Meanwhile, cut the scallops into quarters and place into a food processor. Add reduced cream until a thick puree is formed. Pass this through a tamis or chinois and put into a large piping bag.
Using one dough at a time, roll the pasta dough to the first/second smallest setting on your pasta machine (about 1/16 of an inch). Pipe the into the dough and form into agnolotti. Freeze in a single layer until ready to use.
Heat a large pot with aggressively seasoned water. Drop agnolotti in straight from the freezer, being careful to not add too many at a time (water should never lose its boil). Meanwhile, season and sear the bay scallops in a saute pan. When they are half cooked add a splash of vegetable stock, lemon zest, chile flakes, parley, salt, and 1 tbsp of butter. Add the agnolotti when the filling is no longer frozen (about 2 minutes). Swirl in the sauté pan until the sauce thickens slightly.
4 1lb Branzino (pocket cut)
Butternut Squash Risotto Cake
Butternut Squash Puree
Butternut Risotto Cake:
1 Box Vialone Nano Rice
1 Shallot Finely chopped
5 cloves of Garlic Finely Chopped
1/2 C White Wine
1/2 stick of butter
1/4 c parmesan cheese
Toast the rice lightly in olive oil and butter. Add the shallots and garlic and cook until fragrant. Season with salt and pepper. Deglaze with the white wine allowing all the liquid to be absorbed by the rice. Cover with hot veg stock again allowing all the liquid to be absorbed. Repeat twice more constantly stirring. Add a ¼ c of the butternut puree, the butter, and the parmesan cheese making sure it is completely incorporated. Press between two quarter sheet trays and cool. Cut into 3x3 squares.
Butternut Squash Puree:
2 Butternut Squash, peeled, seeded and diced
1 Onion, diced
6 Cloves of garlic
1/4 lb butter
2Tbps Olive oil
In a large pot add all ingredients and put over a medium flame. Add salt to taste and cook very slowly, constantly stirring, until the squash is falling apart. Add in stages to the blender and puree until smooth, adding vegetable stock only as needed. Pass through a chinois, cool and store.
2 Shallots, finely chopped
6 cloves of garlic, finely chopped
1/2 bunch of sage, finely chopped
1/4 bunch parsley, finely chopped
6 sprigs of thyme, finely chopped
10 ozs Extra Virgin Olive Oil