Today Show: Feast of the Seven Fishes
Sal Scognamillo of Patsy’s Italian Restaurant was in the kitchen with Kathie Lee & Hoda to share some Christmas Eve dinner ideas inspired by the tradition of the Feast of the Seven Fishes. He shared Frutti Di Mare and Flounder Milanese as serving suggestions for this celebration.
“The significance of the seven fishes is the seven days of the week, the seven sacraments,” Sal said. It could also be a reference to the Seven Sins, according to Kathie Lee.
Sal’s grandfather Patsy was the original chef at the family restaurant. His father Joe was the second, and now Sal himself is only the restaurant’s third chef in 70 years.
Kathie Lee & Hoda: Sal Scognamillo Frutti Di Mare Recipe Ingredients
Frutti Di Mare means fruit of the sea, and as its name may suggest, this dish has a little of everything. The simple, classic red sauce is a nod to the traditions of southern Italy.
- 1 28-oz can Plum Tomatoes
- 1/2 lb cleaned Calamari (cut in rings)
- 16 scrubbed Littleneck Clams
- 1/4 cup chopped Basil
- 3 cloves minced Garlic
- 1/4 cup Dry White Wine
- 1/2 lb cleaned, halved small Shrimp
- 16 cleaned Mussels
- 1/4 cup chopped Parsley
- 1 lb Linguini (cooked to al dente)
- 3 tbsp Olive Oil
- Salt & Pepper
Sal Scognamillo: Today Show Frutti Di Mare Recipe Directions
- Heat oil on medium heat in a saucepan. Add garlic and saute for a minute or two.
- Chop tomatoes and add them to the pan, along with their juices.
- Stir in wine and calamari. Bring to a boil. Reduce heat, cover and simmer for about 26 minutes, until calamari becomes tender.
- Turn the heat up to medium, adding shrimp with mussels and clams.
- Cover and cook about 10 minutes, just until the clams and mussels open. (Throw out any clams or mussels that don’t open during cooking.)
- Stir in basil and parsley and let cook for another two minutes; salt and pepper.
- Place seafood and sauce over the linguini in a large serving bowl.
Today Show: Sal Scognamillo Flounder Milanese Recipe Ingredients
Feel free to season your breadcrumbs for this recipe any way that you like them. Sal shared his family’s time-tested breading system for this simple dish.
- 1/2 cup Flour
- 1 cup Breadcrumbs
- 3 beaten Eggs
- 4 Flounder Filets
- 1 wedged Lemon
- 1 cup Olive Oil
- Salt & Pepper
Sal Scognamillo: Kathie Lee & Hoda Flounder Milanese Recipe Directions
- Set up a breading station with separate shallow bowls for flour, eggs, and breadcrumbs.
- Lightly bread each flounder filet in flour, then eggs, and finally breadcrumbs. Shake off the excess at each step.
- Heat oil to 375 F in a skillet and fry flounder until cooked through. Turn once during cooking.
- Let fish drain on paper towels. Serve with salt, pepper, and lemon wedges.