Chef Stephen Coletta from La Campagna Ristorante joined 69 News at Sunrise with delicious recipes for meals from the land and sea!

Insalata DI Mare
5 shrimp
10 bay scallops
7 tubes of calamari cut into rings
1/2 lemon juiced
1/4 cup celery chopped
1/4cup fennel chopped
1Tbs capers
2Tbs of white Balsamic
1/4 cup extra virgin olive oil
2 Tbs chopped parsley
2Tbs calamata olives
2cups water
1/4cup white wine
1 lemon cut in half

-Combine water, white wine, and 1 lemon cut in half bring to a boil
-Blanch shrimp, calamari, and scallops about 3 min drain and cool
-In a large bowl combine remaining ingredients and the chill for an hour then serve


Chocolate Cherry Bread Pudding
1 qt heavy cream
8 egg yolks
1 cup sugar
1lb croissants
12oz of dried cherries
12oz dark chocolate

-preheat oven to 350
-Combine and whisk eggs and sugar
-Bring heavy cream to a simmer
-Slowly add the cream to the egg and sugar mix
-Add chocolate and the cherries and mix
-Add the croissants and mix
-Pour into a pan and cover with foil
-Bake for 30-45min


Veal Rollatini
4-6 veal cutlets pounded thin
5oz mozzarella cheese
11/2 cup of spinach
1Tbs grated cheese
drizzle of Extra Virgin Olive Oil
a little flour for dusting
4oz of mushrooms (whatever you like)
2Tbs tomato sauce
2oz of sherry or red wine
1Tbs butter
3-4 stems of cut asparagus
4-6 oz of chicken stock
4-6 toothpicks
pinch of parsley

-Toss spinach with oil and grated cheese
-Place mozzarella and spinach on veal fold in half and seal with a toothpick
-dust with flour
-Heat a medium saute pan and a little oil place veal in
-Brown the veal on both sides and then take it out
-Add the mushrooms and saute 1 minute
-Add the tomato sauce and wine
-Add the chicken stock, butter and parsley
-Add the veal and simmer for 4min