Cioppino alla Livornese Sascia Marchesi - Executive Chef - Nicola's
Preperation Pan fry all the seafood in hot olive oil seasoned with salt & pepper,  garlic basil and chili flakes. Wet with wine and reduced by half, add the fish fume' and tomato sauce. Let simmered and slow cooking for 3 min. Seve in a pasta bowl with croutons and garlic aioli sprinkle of chopped parsley Quantity Weight/Unit Ingredients 1.5 oz halibut 1.5 oz red fish 1.5 oz calamari 1 oz shrimp 1.5 oz u 10 scallops 4 ea clams 4 ea mussels 1 oz olive oil 3 oz white wine 3 oz clam juice 3 oz tomato sauce 0.5 oz shallots 0.5 oz ital. parsley 2 ea croutons     salt & pepper     chili flakes
Sascia Marchesi Executive Chef Nicola's Chef Sascia Marchesi was born in Bergamo, Italy, and began his career at the age of fourteen working in his family's Michelin-rated two star restaurant. After fine-tuning his culinary skills under the tutelage of his mother in the kitchen, he moved to the authentic Italian restaurant Alfredo's of Rome at EPCOT Center, Walt Disney World, Florida for three years. He emerged into the spotlight as a popular guest on local television cooking shows and culinary programs, and was recruited by Hilton Hotels to take over the kitchen at their renowned restaurant Donatoni's in the Hilton Waikoloa Village. Four years later, Chef Marchesi was persuaded to say arrivederci to the Big Island of Hawaii, and return to Alfredo's of Rome at EPCOT Center. This high volume restaurant flourished once again under his passionate leadership and the quality kitchen standards inherited from his family. His matinee idol good looks and engaging personality landed him multiple appearances on NBC, the Disney Channel, ESPN, and other networks airing chef-driven or food-oriented broadcasts. Richard Gussoni, owner of Nicola's, personally selected Chef Sascia to be the Executive Chef for Nicola's Legacy from literally hundreds of applicants.