Lobster Cacciucco (Lobster and Fish Soup)

Chef Patrick Nuti, of Giovanni Ristorante, NYC allowed us to steal the recipe for a traditional Tuscan fish soup...

Giovanni Ristorante in New York is where you will find Chef Patrick Nuti, who allowed us to steal the delicious recipe for a traditional Tuscan soup prepared with a variety of fish. The menu at Giovanni is full of mouth watering, rustic Italian dishes which can be enjoyed in one of the many dining areas of the restaurant: the Trompe L’Oeil painted Pavilion Room, the Card Room with painted playing cards watching over the diners, the more private club room or the main dining room or marble topped bar. The ambience and the delicious Northern Italian fare make this the perfect stop for lunch or dinner on your night out in the Big Apple.

About the chef: Patrick Nuti was born and raised in Florence, Italy and 12 when he started to cook in his uncle’s restaurant during summer vacations. At age 14, he enrolled in the Florentine Culinary Institute, Aurelio Saffi. There he studied under the master chef teacher, Leonardo Romanelli, who is today a renowned gourmet TV personality.
During summer and winter vacation, Patrick Nuti worked in restaurants around Florence increasing his knowledge of how a kitchen operates.
After the military service, he took a position as sous chef for the internationally renowned Cibreo restaurant. He spent seven years at the esteemed Florentine restaurant as Executive chef. From there his work took him from Tokyo to Denmark and to New York.
Currently Nuti is collaborating with famous restaurateur Giovanni Francescotti to manage and revamp Giovanni Ristorante, NYC and to open a new Giovanni restaurant in Nashville, Tennessee.
Giovanni Ristorante
47 West 55th Street
New York, New York 10019
212 262-2828
www.giovanni-restaurant.com

Lobster Cacciucco is served at Giovanni for $35 for two.
This recipe makes two restaurant servings.

Lobster Cacciucco Ingredients:
4 Calamari - cleaned and cut into large rings
1 Lobster tail cut in half (you will also need the head)
6 Mussels
6 Manila clams
2 Shrimp - cleaned with the shell on the side (you will also need the heads)
2 Scallops
1 Tilapia fillet cut in cubes
1 1/2 Cups olive oil
3 Tablespoons chopped garlic and parsley
1 Teaspoon red pepper flakes
1 Cup white wine
1lb Italian tomato cans
Salt and pepper to taste

Steal This Recipe® Step by Step Instructions:
Start with a large casserole with olive oil and the sliced calamari, the head of the lobster, and the head of the shrimps.
Let them get golden and add the tilapia in cubes, the garlic and parsley.
Let the fish sauté for a minute or two until the garlic and parsley reaches a golden color.
Add the white wine and let the alcohol evaporate for three minutes.
Add the tomatoes and let the fish sauce cook for 20 minutes.
In the meanwhile, add salt, pepper and red pepper to taste.
When the sauce is ready remove the lobster and shrimp heads.
Add the most delicate ingredients like mussels, clams, lobster tail, cloves, shrimps tails, and scallops.
Let it cook over a low heat and simmer for 10 to 15 minutes then let them sit in the sauce for 15 minutes more.
Gently heat again and served with warm bread in a deep, large terracotta dish.