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How to Make Zuppa di Pesce from Strega Corporate Chef Sal Firicano

Strega Prime – How to Cook Zuppa di Pesce with Corporate Chef Sal Firicano

Looking for a delicious meal for Easter or even a dish to have with family and friends?  Corporate Chef of the Varanao Group (Strega Restaurants at Fan Pier and in the North End, Nico, also in the North End, Strega Prime in Woburn and soon, Strip by Strega in the Boston Park Plaza Hotel) Salvatore Firicano visits the kitchen studio of The Chefs’ Table Series to make his most popular signature food dish: Zuppa di Pesce!

Recipe For Zuppa di Pesce

Strega Prime – Chef Salvatore Firicano

1 whole lobster

16 baby clams

16 mussels

12 jumbo shrimp

12 sea scallops

1 lb calamari

Grilled Tuscan bread

1 parsley bunch

1 garlic head

1 pint of extra virgin olive oil

2 cans of cherry tomatoes

Salt

Pepper

Crushed pepper flakes

¼ cup of wine

Rob Costa of Massachusetts Beverage Alliance, craft beer specialist on The Chefs’ Table Series TV Show, chooses SlumBrew Happy Sol to pair with Zuppa di Pesce dish prepared by Executive Chef Salvatore Firicano of Strega Restaurant. Happy Sol is a Hefeweizen style. It pours nice and cloudy, hazy with a thick head on it. This ale is brewed with honey, orange peel, coriander & blood orange juice – flavors that work well with the various fishes found in this Italian dish.

Bill Caruso of Blanchard’s Wines & Spirits and wine educator for The Chefs’ Table Series TV Show paired two wines with Strega Restaurant Executive Chef Salvatore Firicano’s dish Zuppa di Pesce. The wines Bill Caruso chose: Tenuta della Terre Nere Etna Rosato 2012 and Verdicchio di Matelica FonteZoppa.  Enjoy Bill’s explanation of why these two wines complement the Zuppa di Pesce so well!

Chef’s Tip of the Week:  Steve LaCount, chef/owner of Chiara Bistro shares his tip on the best way to remove the seeds from a pomegranate, and what’s the best use of them.

Healthy Tip of the Week: Alex Tillotson, culinary demo specialist at Whole Foods Market in Dedham explains how healthy and easy it is  to make the fruit & yogurt parfait really is, and a perfect on-the-go snack!

Restaurant Interview: Carol O’Connor, co-host of the show, sits down with Corporate Chef Sal Firicano at Strega Prime in Woburn.  Chef Sal discusses the decor of the venue, the dishes and upcoming new restaurants from the Varano Group.

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