Lemon Brodetto Recipes

Steps:

• For the brodetto, cut the lemons in half and then into quarters, deseeding them as you go. Put them into the bowl of a food processor with the salt, pepper and sugar, and pulse to combine. You want them broken down but not completely puréed. Drizzle the olive oil into the mixture slowly, pulsing to emulsify the jam. Blend in the oregano and marjoram leaves.
• In a small pot set over medium heat, combine the chicken stock and wine. When it begins to simmer, add the lemon-oregano jam, and stir to combine. Lower heat, and keep warm.
• For the butternut squash, place a large sauté pan over medium-high heat, and swirl in the olive oil. When it begins to shimmer, add the squash, salt and pepper, and toss to combine. Cook, stirring occasionally, until they are browned, crisp and tender, approximately 7 minutes. Remove from the heat, stir in the marjoram leaves and set aside in a warm place.
• For the fluke, heat the olive oil in a large sauté pan set over high heat until it is nearly smoking. Meanwhile, season the fluke with salt and pepper, and dust one side of each fillet with flour. Cook the fillets flour-side down for approximately 4 minutes, until the skin is nicely crisp and brown and about 3/4 of the way cooked. Carefully turn the fillets with a wide spatula, and cook for an additional 2 or 3 minutes, until done. Remove from the oil, and drain quickly on paper towel.
• Meanwhile, turn the heat under the brodetto to high, and add the scallops to the liquid to heat through, approximately 2 minutes. Divide the scallops among four warmed bowls.
• Assemble the dishes. To the scallops add 1/4 of the squash and equal amounts of brodetto, and top with a fluke fillet. Sprinkle with the scallions, and serve immediately.

Steps:

• Season the swordfish with salt. Pour some flour on a plate and dredge the swordfish in the flour. Heat 3 tablespoons olive oil in a large Dutch oven over medium-high heat. Working in batches, cook the swordfish until golden on all sides, about 4 minutes. Transfer to a plate.
• Reduce the heat to medium; add the remaining 2 tablespoons olive oil to the pot. Add the garlic, onion and red pepper flakes and cook about 3 minutes. Season with salt and add the wine. Cover and cook, stirring a few times, until the onion is tender, about 5 more minutes.
• Add the seafood to the pot in layers, starting with the clams, then the shrimp, calamari rings and tentacles, and the swordfish. Cover and cook until the clams have just opened, about 6 minutes. Lightly stir, cover again and simmer 5 more minutes. Discard any clams that do not open. Stir in the butter, parsley, vinegar and salt to taste. Serve with bread.

Steps:

• Combine 1 cup water, sugar, and fresh mint leaves in a saucepan over medium heat. Bring to a light boil, stirring occasionally, until sugar is dissolved, about 5 minutes. Remove from heat; stir in lemon zest. Let syrup cool slightly, about 10 minutes.
• Mix remaining 1 1/2 cup water, lemon juice, and limoncello liqueur into syrup.
• Pour mixture into an ice cream maker; churn according to manufacturer's instructions, 10 to 15 minutes. Freeze until firm, about 6 hours.

Steps:

• To make the Lemon Brodetto, warm the olive oil in a medium saucepan over medium heat.
• Add the shallots and saute until tender, about 7 minutes. Add the lemon juice, zest, and broth.
• Bring to a simmer, and keep warm, covered, over low heat.