FISH SOUP LUCIANO'S STYLE

Soup - Main entree - vegetarian

1 lb mussels, cleaned
1 lb clams, cleaned
1 lb salmon, cubed
4 crab legs
1 lb baby shrimps
8 medium prawns
1/2 lb fresh cherry tomatoes, halved
25 oz strained or chopped San Marzano (or whole, peeled ones to be chopped)
4 cloves arlic
10 tbsp extra virgin olive oil
1/2 cup dry white wine
4 tbsp chopped parsley
salt, pepper (or chilli pepper flakes)

In a big skillet over medium heat, warm 4 tbsp of olive oil, add 1 clove garlic (crushed), clams and mussels and cook, covered, until they open, discard the closed ones.
Put a big saucepan over medium heat, warm the remaining olive oil and garlic, add the salmon and sautee it for a couple of minutes; put in the clams and the mussels (without the cooking water, to be carefully filtered and saved).
Add crab legs and white wine, let the alcohol evaporate; sitr and add both tomatoes, adjust with salt and pepper (or hot pepper flakes), stir and cook for about 10 minutes.
At this point put in the medium prawns, stir and cook for 5 more minutes and, after this time frame, add the baby shrimp, continue cooking for 2-3 more minutes, stirring occasionally.
If you think that the sauce is too thick, you can add a part of the cooking water you saved.
Divide into individual bowls, sprinkle with parsley and serve immediately.
Serves 4.

This soup pairs perfectly with toasted bread, ciabatta is the best one, rubbed with garlic.

This week, the recipe has been created and kindly provided by Luciano, chef of Luciano's Restaurant.

CHOCOLATE FETTUCCINE, STRAWBERRY AND ICE CREAM

dessert

1 lb chocolate fettuccine
6 scoops of vanilla ice cream
4 oz dark chocolate (or 6 tsp od cocoa powder)
2 tbsp heavy cream

For the Strawberry coulisse:
3/4 lb strawberries
3 oz sugar
2 oz water
1 tbsp corn starch
1 tbsp lemon juice

First of all put a pot of lightly salted water to boil.
In the mean time, prepare the coulisse: wash and dice the strawberry, put them in a little saucepan together with sugar, water, lemon juice and corn starch. Cook them on a low heat, mixing with a wooden spoon to combine all the ingredients, for about 30 minutes.
Once the water boils, cook pasta for 8-10 minutes, drain and chill.
Mix the pasta with the coulisse, as you would do with any pasta and sauce.
Melt the chocolate with the cream.
Place the "seasoned" pasta in 6 little plates, top with a scoop of vanilla ice cream and drizzle with warm chocolate.
If you prefer, you can thaw a little the ice cream and sprinkle with cocoa powder.
Decorate with strawberry slices and mint leaves and serve immediately.

If you have some coulisse left, it maintains well in a closed container, if refrigerated, for a few days and you can use it over ice creams, cheese cakes and more.

You'll find the pasta at every farmers' Market (Tue: Methodist Church - Sparks / Wed: Somersett / Thu: Sparks Downtown / Fri: Tamarack Junction / Sat: California Ave and Booth) at the Pappardelle's booth.

PASTA WITH FRESH TOMATOES SAUCE

First course - vegetarian

1 lb of pasta (your favorite one)
4 medium tomatoes really ripe
4 leaves of fresh basil, roughly chopped
2 cloves of garlic
2 tbsp of extravirgin olive oil
salt - pepper (optional)

Put a pot with water to boil.
In the mean time, dice the tomatoes, put them in a bowl with the garlic, the basil, salt, olive oil and pepper. Set aside.
When the water boils add salt and pasta, stir.
Now put a skillet on medium/high heat and, when it's warm, toss in it the tomatoes with thier juice, stirring.
Drain the pasta and toss it in the skillet with the tomatoes, sautee for a couple of minutes and serve.

When you sautee the pasta with the sauce, you can add chopped mozzarella in it.
If you don't like the tomato peel, peel them this way:
- make a cross on the bottom of the tomatoes
- put them in boiling water for 30 seconds
- take them out and the peel will come away easily.

TUNA AND BEANS SALAD TUSCAN STYLE

Salad - lactose and gluten free

1 can of cannellini beans
1 can of Tuna in olive oil
1 medium red onion, thinly sliced
Salt, wine vinegar
OPTIONAL Other vegetables of your preference (cucumbers, tomatoes and more)

Drain and rinse the beans, place them in a bowl together with the onions; season with salt and wine vinegar (red or white doesn't matter), mix well.
Add the tuna with all its olive oil and mix.
This is a quick recipe for a fresh salad, you can also prepare it the day before.
You can use this salad also for a pasta, rice or farro salad.
If you'd like to add more vegetables, remember to do that together to beans and onions; tuna must be the last ingredient added to the salad, before the seasoning because it doesn't need more salt.
You can use the beans you prefer, we mentioned the cannellini because, being Tuscan style, these are the most used in Tuscan cooking.
This recipe serves 2.