How to Make Chris Jaeckle's Italian XO Sauce | Tasting Table Recipe
Prep Time:
20 minutes
Cook Time:
30 minutes
Servings:
Ingredients
  • 4 ounces dried shrimp, soaked overnight
  • 4 ounces dried scallops, soaked overnight
  • 4 ounces hot soppressata, cut into ½-inch chunks
  • ¾ cup extra-virgin olive oil
  • 1 small shallot, finely diced
  • 2 cloves garlic, minced
  • 3 tablespoons soy sauce
  • 1 cinnamon stick
  • 2 star anise pods
Directions
  1. In a food processor, grind the shrimp, scallops and soppressata until smooth.
  2. In a medium skillet over medium heat, heat the olive oil. When the oil is hot, add the shallot and garlic and cook until completely softened, about 10 minutes. Add the soppressata, shrimp, scallop, cinnamon and star anise and cook until fat has rendered, about 20 minutes. Add the soy sauce and cook for an additional 5 minutes. Transfer to an airtight container and allow to cool to room temperature. Store in the refrigerator. The sauce will keep for up to 1 month.