Ingredients
  • 1/2 cup celery, finely diced
  • 1/2 cup white or red onion, finely diced
  • 1/2 cup sweet bell peppers, finely diced
  • 1/2 cup Extra Virgin Olive Oil
  • 2 tsps tomato paste
  • 6 large Roma tomatoes, skinned and chopped
  • 1 tsp sea salt
  • 1 tsp dried oregano
  • 1 tsp dried sweet basil
  • 1/2 tsp freshly ground pepper
  • 1 pinch red pepper flakes
  • 1 garlic clove, crushed and chopped
  • 1 cup Winemaker Remembrance Reserve Superior Barbera
  • 1 cup water
  • 1 large Dungeness Crab
  • 1 lb medium clams in shells
  • 1 lb medium (21-25 count) fresh or frozen deveined shrimp in shells
  • 1 lb firm white fish, cut in large chunks. (Use Cod, Bass, Halibut or Snapper)
  • fresh basil leave to garnish (optional)
Directions

In a large pot over medium high heat, begin by sautéing the diced celery, onions, and bell peppers in olive oil until the vegetables are tender but not browned.  Add tomato paste and sauté until aromatic.  Add the chopped tomatoes, salt, oregano, basil, pepper, garlic, pepper flakes, wine, and water. Bring to a boil and then simmer for 30 minutes. If the mixture becomes too thick, add water as needed.

Prepare one large crab by cleaning it, removing the legs and claws, and dividing the body into quarters. Scrub the clams with a stiff brush under cold running water to remove any sand. Rinse deveined shrimp under cold running water.

Simmer the shellfish and fish chunks in the sauce for ten to fifteen minutes or until the shrimp turns pink and the clam shells open.  Taste Cioppino for seasoning and add additional salt and/or pepper if needed.

Serve in a tureen or a large serving bowl. When presenting this dish, it is advisable to use fingers as utensils, given that the crab, prawns, and clams remain in their shells. Guests will benefit from having a dish towel or extra cloth napkin for convenience. Accompany the Cioppino with a mixed green salad, additional Barbera wine, and an ample amount of French bread to complete the meal. This recipe serves between two to six individuals, depending on their appetite.

Ingredients
  • 2 14.5 ounce cans diced tomatoes with basil and garlic
  • 6 cloves of garlic, diced
  • 2 tbsps fresh basil, chopped (save a couple sprigs for garnish)
  • 2 tbsps onion, chopped
  • 6 tbsps finest Extra-Virgin Olive Oil, plus more for drizzling
  • 1/4 tsp red pepper flakes or more, if desired
  • 1/4 tsp dried Italian seasoning
  • 1/4 tsp Chinese Five Spice Powder
  • 1 tsp sea salt
  • 1/4 tsp black pepper, freshly ground
  • 1/4 tsp honey
  • 6 tbsps finely grated, Parmesan or Dry Jack cheese (Use for soup & for garnish)
  • 2 tbsps Balsamic vinegar
Directions

Heat olive oil in saute pan over medium-high heat.  Add onions and saute until soft.  Add diced garlic, red pepper flakes, Italian seasoning, Chinese Five Spice Powder, salt, pepper and honey.  Continue sauteing for one additional minute.

In blender, add both cans of diced tomatoes, fresh basil and sauteed onion mixture.  Blend until smooth.

Add soup back to saute pan and heat.

Serve soup topped with Parmesan cheese and a couple whole basil leaves. Drizzle with Balsamic olive oil.

*Notes:  For chunkier soup, add the two cans of tomatoes directly to onion mixture and heat.  Chinese Five Spice Powder adds hints of warm cinnamon, fennel, ginger and star anise.  If the spice mixture is not available, simply add a dash ground cinnamon and fennel seeds.

Ingredients
  • 2 extra large smoked ham hocks (2-3 lbs)
  • 4 boxes chicken stock/broth
  • 2 large onions, chopped (About 3 cups)
  • 1/4 cup finest Extra-Virgin Olive Oil, plus more for drizzling
  • 2 large leeks, cleaned and diced
  • 6 carrots, chopped (About 3 cups)
  • 4 cups Napa cabbage, chopped
  • 6 8 cloves of garlic, chopped
  • 1/2 tsp red pepper flakes
  • 2 bags of dried split peas
  • 1 tsp black pepper, freshly ground
  • 1 cup La Chertosa Reserve Chardonnay
  • 1 cup chopped parsley
  • 1 cup finely grated, Parmesan or Dry Jack cheese (Use for soup & for garnish)
  • Kosher salt
  • torn fresh basil, for garnish
Directions

Place ham hocks and 1/2 of chopped onions in a large pot with 2 boxes of chicken broth.  Simmer until meat easily peels off bone.  Remove and cool.  Take meat from bone and cut into sugar cube size pieces.  Place bones back into broth to cook out marrow.

In separate pot, place olive oil, leeks, carrots, Napa cabbage, remaining onions and two boxes of chicken broth.  Simmer until vegetables are broken down and transparent.  After soft, add garlic, red pepper flakes and 1 bag of rinsed split peas.  Simmer for 30 minutes or until very soft.

Add meat and broth from marrow bone pot and one more bag of rinsed split peas.  Cook for 1/2 hour.  Add wine and continue to cook slowly.  When near the desired consistency add cheese and Kosher salt to taste.  Stir in chopped parsley just before serving.

Add butter and/or cream, if desired, prior to serving.

Garnish with more cheese and torn fresh basil.  (I also add additional red pepper flakes to my bowl!)

*A note about carrots.  My Dad hated carrots.  Therefore, carrots were not a part of my childhood.  If you don’t like carrots, don’t add them to the soup.  You can replace the carrots with celery, zucchini, more cabbage or more leeks.  Use whatever vegetables you prefer, that’s what I do.