Pianta di Uovo di bambino with tomatoes and parmes... http://ping.fm/eQP0b

Pianta di Uovo di bambino with tomatoes and parmesan cheese

Giorgio Celmo

1 ½ Lbs Pianta di Uovo di bambino“Baby or Dwarf egg plant”

1 27oz Can whole imported tomatoes, crushed by hand

½ Lb. Parma ham cubed

1 Small onion finely chopped

Butter & Olive oil

Salt & Pepper

Shredded Parmesan cheese as much as you like

Slice Pianta di Uovo by length; boil in abundant salted hot water. Drain and dry in oven, using a rack over medium heat.
In the meantime, sauté onions, in 2tbs oil, 3 tbs. butter, add ham and tomatoes.
Add salt, pepper as desired and cook for 15minutes.
When sauce is ready, grease a baking dish and arrange Pianta di Uovo , cover with sauce and sprinkle with parmesan cheese.
Add alternate layers till end of ingredients, garnish with grated parmesan cheese and small butter pieces.

Bake in 375°F oven for 20 minutes

Simple Italian Rice

Giorgio Celmo

Ingredients

1 tablespoon chopped onion

1 tablespoon butter

1/3 cup uncooked long grain rice

1-1/4 cups  Chicken Broth

Dash ground turmeric

1/4 cup shredded Parmesan cheese

Directions

In a saucepan, saute onion in butter until tender. Add rice; cook on medium for 2 minutes, stirring constantly. Stir in broth and turmeric; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until liquid is absorbed. Stir in cheese. Yield: 2 servings.

Cicerata

 Giorgio Celmo

Honey-soaked cicerata, so named because the bits of dough are shaped to resemble chickpeas (ceci in Italian), is a sweet dessert that's served during the Christmas holidays.

Ingredients

6 egg whites
5¾ cups unbleached all-purpose flour
12 egg yolks
¼ teaspoon salt
2¾ cups extra-virgin olive oil
¾ cup anise liqueur
¼ cup sugar
1 cup slivered almonds, toasted
1 cup finely diced candied fruit
juice of 8 oranges
3 cups honey
zest of 4 oranges, julienned
¼ cup colored sprinkles

Directions

Make the dough: Whip the egg whites until soft peaks hold. Place the flour in the bowl of an electric mixer; work in the egg yolks, salt, ¾ cup of the olive oil, anise liqueur, and sugar. Gently fold in the egg whites with a wooden spoon; the dough should be soft and elastic. If it is too dry, add more liqueur; if it is too wet, add more flour.

Snip into chickpea-sized pieces and roll into tiny spheres. Heat the remaining olive oil until it registers 325 degrees on a thermometer; fry the bits of dough until golden. Remove with a slotted spoon and blot dry on paper towels; arrange on 8 plates, and top with the slivered almonds and candied fruit, and sprinkles

Italian Spinach Pie

Serve this Christmas Morning

Giorgio Celmo

Ingredients

1 pound bulk Italian sausage

6 eggs

2 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry

4 cups shredded mozzarella cheese

3/4 cup ricotta cheese

1/2 teaspoon salt

1/8 teaspoon garlic powder

1/8 teaspoon pepper

2(10 inch) frozen pastry for a double crust pie

1 tablespoon water

Directions

1.     In a skillet, cook sausage over medium heat until no longer pink; drain. Separate one egg and set the yolk aside. In a mixing bowl, beat the egg white and remaining eggs. Add spinach, mozzarella cheese, ricotta cheese, salt, garlic powder, pepper and sausage; mix well.

2.    Line a 10-in. pie plate with bottom pastry. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. If desired, cut out Christmas shapes from pastry scraps; place on top crust. Beat water and remaining egg yolk; brush over top.

3.    Bake at 375 degrees for 50-60 minutes or until crust is golden brown. Let stand for 10 minutes before cutting.

Christmas Breakfast Muffins

Giorgio Celmo

Ingredients

1/2 pound sweet Italian sausage

1 1/4 cups biscuit baking mix

1/4 cup butter, softened

3 tablespoons boiling water

3 tablespoons chopped green onions

3 eggs, slightly beaten

1 cup half-and-half cream

1 1/2 cups shredded Italian blend cheese

Directions

1.     Preheat oven to 375 degrees. Grease 12 muffin cups or line with paper muffin liners.

2.    Place sausage in a large, skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.

3.    Combine baking mix, butter and boiling water. Divide biscuit mixture between muffin cups. Spread covering bottom and up the sides a little. Sprinkle sausage and onions.

4.    Stir together eggs and cream. Pour equal amounts of egg mixture into muffin cups. Cover with blended cheese.

5.    Bake in preheated oven for 25 minutes, until eggs are set.

Peach Gnocchi Recipe http://ping.fm/NSUsj

Peach Gnocchi Recipe

Giorgio Celmo

Ingredients

2 pounds of starchy potatoes (2 large russets, or 3-4 smaller ones)
1/4 cup eggs, lightly beaten

4 peaches, extra ripe, cut in half, pitted and peeled and pureed with the juice of half a lemon (you should end up with about 1 cup of puree * See Note

1/2 teaspoon sea salt
1 cup unbleached all-purpose flour

1/2 cup shallots, minced
1 tablespoon unsalted butter
2 cups Champagne
cream
salt extra
Fresh thyme

Directions

Bake the potatoes in a preheated 350F degree oven for about an hour or until well-cooked through. Try to peel each potato as soon as possible after removing from the oven and mash. Don't over mash you are simply after an even consistency with no lumps. Let the potatoes cool spread out across the cutting board long enough that the egg won't cook when it is incorporated into the potatoes.

Pull the potatoes into a mound drizzle with the egg, 1/3 cup of the peach puree (reserve the rest for your sauce), salt and about 3/4 cup of the flour. Incorporate the flour and eggs and peaches into the potatoes. Scrape underneath and fold, scrape and fold until the mixture is a light crumble. Very gently, knead the dough. This is also the point you can add more flour, a sprinkle at a time if the dough is too tacky, but it all depends on the potatoes, the flour, the time of year, the weather. The dough should be moist but not sticky. It should feel soft and smooth. Cut the dough into eight pieces. Now gently roll each 1/8th of dough into a snake-shaped log, roughly the thickness of your thumb. Use a knife to cut pieces every 3/4-inch. Dust with a bit more flour.

 To shape the gnocchi hold a fork in one hand and place gnocchi against the tines of the fork - the cut ends should be facing out. With a very light touch, use your thumb and press in and down the length of the fork. The gnocchi should curl into a slight "C" shape; their backs will capture the impression of the tines as tiny ridges good for catching sauce later. Set each gnocchi aside, dust with a bit more flour if needed, until you are ready to boil them.

The Sauce

Sauté the shallots and butter a pinch of salt in a skillet over medium-high heat. Cook until the shallots are caramelized. Carefully deglaze the pan by adding about 1/2 the champagne to the skillet. Wait a few seconds then pour the rest. Stir and get all the bits off the bottom of the pan and let the mixture reduce down until just about 1/3. Remove from heat and stir in the peach puree, a big splash of cream, a big pinch of fresh thyme leaves, a bit more salt as well. Set aside.

Cooking the Gnocchi

Bring a big pot of (salted) water to a boil. Cook the gnocchi in batches by dropping them into the boiling water about twenty at a time. You will know when they are cooked because they  pop back up to the top. Remove them out of the water a few at a time with a slotted spoon as they surfaced. Have a large platter or individual plates ready with a layer of the champagne sauce. Place the gnocchi on plates or platter. Continue cooking and plating in batches until all the gnocchi are done. Serve immediately with fresh thyme.

Serves 6-8

·         If peaches are out of season use fresh frozen, just taught completely and proceed as normal.

Ravioli-Ravioli-Ravioli http://ping.fm/iuUz8

Ravioli-Ravioli-Ravioli

Christmas and New Year’s is ravioli time and here are three of my favorites; Portobello mushroom ravioli, Cheese ravioli and my New Year favorite Lobster ravioli, this is a classic dish served with a champagne cream sauce. Everything you need to know about these three dishes is right here, so gather up some family and friends and dig in to these delicious little treats.

Portobello Mushroom Ravioli Mixture

Giorgio Celmo

Ingredients

 1 /2 Lb. Portobello mushrooms

2 Cloves garlic

 5 Sprigs flat parsley

½ Cup Mozzarella cheese “Fresh”

5 White onions small baby

1 /4 Cup olive oil

Salt and Pepper to taste

Directions

To prepare this mushroom ravioli filling recipe, all you have to do is to grill the mushrooms and caramelize the onions. Once done, mince them in the food processor, along with parsley, garlic, olive oil, cheese, salt and pepper. You can use this mixture as the filling for ravioli.

Cheese Ravioli Mixture

Giorgio Celmo

Ingredients

2 Spinach bunches

1 Teaspoon chopped parsley leaves  

1 Lb. Ricotta cheese  

1 /2 Cup Grated Parmesan cheese  

1 /2 Cup shredded mozzarella cheese

2 Egg whites

¼ Teaspoon nutmeg powder

1 Teaspoon each salt and white pepper

Instructions

In order to prepare this cheese ravioli filling recipe, all you have to do is to wash and cook the spinach, Once done, drain and chop it properly and mix with the other ingredients. Your ravioli filling is ready.

Lobster Ravioli Mixture
Giorgio Celmo
Ingredients
1 lb. lobster meat, plus an additional ½ lb. for garnish (optional)
1 Tablespoon mild olive oil
1 Tablespoon unsalted butter
2 minced shallots
½ teaspoon salt
¼ teaspoon white pepper
1 lb. ricotta cheese
1 whole egg, whisked
¼ cup heavy cream
Directions
Put a sauté pan over medium heat and add oil and butter. Once hot, add shallots and lobster. Season with salt and pepper and cook until lobster is white and opaque, about 4 minutes. Set aside and let cool.
In a bowl combine ricotta cheese, scrambled egg, heavy cream and cooled lobster meat. (Reserve a third if you are going to use as a garnish.) Use champagne sauce
Preparing the Ravioli
Giorgio Celmo
1 Pkg. wonton skins
On a lightly floured surface place one wonton skin. Place 2 tablespoons of lfilling in center. Brush wonton edges with water and stack another wonton skin on top. To prevent your raviolis from bursting when cooked, eliminate any air bubbles and press edges to seal. Continue process until all filling has been used.
Fill a large pot with salted water and bring to a gentle boil. Add raviolis and cook until they float to the top, about 2-3 minutes. Drain
Lemon Tarragon Sauce Giorgio Celmo
Ingredients
¼ cup white wine
¼ cup white wine vinegar
2 Tablespoons lemon juice
1 minced shallot
2 Tablespoons finely chopped tarragon, plus 2 sprigs
3 crushed peppercorns
1 bay leaf
1/8 cup heavy cream
½ lb. cold, cubed unsalted butter


Directions
In a small saucepan bring all ingredients but chopped tarragon, heavy cream and butter to a simmer. Cook until syrupy. Add heavy cream and reduce by half. Adjust heat to low and whisk in one butter cube at a time, making sure butter is completely melted before adding another. Strain sauce, add chopped tarragon, season with salt and pepper to taste. Serve raviolis covered with sauce and lobster garnish (if using).

Champagne Cream Sauce Giorgio Celmo
Ingredients: 3 tbs. unsalted butter 1 large shallot, peeled and finely chopped 3 tbs. flour 3/4 cup champagne 1/2 cup heavy cream Salt Pepper white
Directions  Melt the butter in a medium saucepan. Add the shallot and sauté over gentle heat for 5 minutes until it’s softened and golden but not browned. Add flour, stir and cook for 1-2 minutes. Gradually add the champagne to the pan. Blend in heavy cream, whisking until smooth. Bring all ingredients to a simmer for another 1-2 minutes. Add salt and pepper to taste

Vegetable Cheddar Strata http://ping.fm/z99nD

Vegetable Cheddar Strata

Giorgio Celmo

Ingredients

1 Teaspoon olive oil

6 Scallions, white and light-green parts only, chopped

Salt and pepper

2 Cloves garlic, minced

1 Small red bell pepper, seeded and finely chopped

2  Cups  broccoli florets, chopped

5 Whole-wheat English muffins, split, toasted and quartered

2 1/2  Cup  shredded reduced-fat sharp Cheddar

8 Large eggs

2 1/2 cups  whole milk

2 Tablespoons dijon mustard

½ Teaspoon hot sauce optional

Directions

1. In a large skillet over medium-high heat, warm oil. Add scallions, sprinkle with salt and sauté until tender, about 2 minutes. Add garlic, bell pepper and broccoli; cook, stirring often, until all vegetables are tender, about 5 minutes. Transfer to a bowl and season with salt and pepper.

2. Mist a 9-by-13-inch baking dish with cooking spray. Arrange English muffin pieces on bottom of dish, cut sides up. Scatter vegetable mixture over muffins, and sprinkle with 2 cups cheese.

3. In a large bowl, whisk together eggs, milk, mustard and hot sauce, if desired; season generously with salt and pepper. Pour egg mixture evenly over mixture in baking dish. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

4. Let strata stand at room temperature for 30 minutes before baking. Preheat oven to 375ºF; line a large rimmed baking sheet with foil. Remove plastic wrap from baking dish and cover with foil. Place dish on baking sheet; bake for 30 minutes. Remove foil, sprinkle with remaining 1/2 cup cheese; bake until golden and just set in center, 20 to 30 minutes longer. Let stand on a wire rack for 10 minutes before serving.

How I Do Bacon

As you can see I love bacon, I don’t eat it every week but when I do I enjoy it. When cooking bacon most people fry it in a pan, myself I cook it in the oven, it’s less messy and the fat from baking is cleaner and I can use to make another dish, giving a rich bacon flavor without the black bits from frying.

Giorgio Celmo

Ingredients

1 Lb. Bacon

1 ½ Tsp. Fresh ground black pepper

2 Tsp. Brown sugar

Directions

Preheat oven to 400 degrees

Line a baking sheet with foil and place a baking rack on tray, spray with cookng oil. Arrange bacon on rack and sprinkle with pepper and sugar. Roast until bacon  begins to brown about 15 minutes. Remove rack from oven and place bacon on a plate lined with paper towels or coffee liners (see note) Drain oil into a bowl.

Repeat this process until all bacon is baked. When bacon has cooled wrap in plastic wrap or zip-lok bag. Refrigerate and microwave in small batches as needed.

Note: Using coffee filters is much more effective than paper towels; they are highly absorbent and most often less expensive than paper towels. I use them when cooking fried meats or a sauce that has excessive oil, just drop a filter in the sauce and let it soak up the excess.

Pasta Carbonara

Giorgio Celmo

Every chef has their own particular way of serving this dish, but this is my own preference. This dish is so simple to prepare with great basic ingredients, bacon, egg and cream, yum! Of course, you do not have to use spaghetti.

You can use penne, fettuccine or linguine, whichever you prefer. For this dish I prefer dried pasta rather than fresh, the sauce is rich enough without more eggs.

Pasta Carbonara needs to be served hot, freshly cooked, it does not sit well, so make sure you are ready to serve this one immediately. This recipe takes no more than 20 minutes from start to finish. Can serve four.

Ingredients:

Olive oil

1lb spaghetti

½ lb chopped bacon

2 cloves garlic, crushed

1 pint cream

4 table spoons Parmesan cheese, grated

4 fresh large eggs

1 large bottle of wine

Directions

First open the wine, pour and sip. The pasta should be cooked at the same time as the sauce, and takes about the same length of time. You don’t want the sauce or the pasta sitting too long before serving.

Place the pasta in a large pot of boiling water and cook for 8-10 minutes depending on the pasta. Check the cooking instructions on the carton you are using.

At the same time, put 2 table spoons of olive oil in a sauce pan over a medium heat. Add the crushed garlic and bacon. Cook until the bacon is going brown. Add the cream and bring to a boil. Add the parmesan and simmer until the pasta is ready. Add salt and pepper to taste.

Break the eggs and discard the whites, keeping a piece of the shell to hold the yokes. You can use an egg separator, but just breaking the egg in half and pouring the contents back and forth between the two halves until the white is gone works just as well.

When the pasta is cooked, drain in a colander, return to the pan and add the sauce, stirring to cover the pasta. Divide between four plates and serve with an egg yolk sitting in the shell in the middle and a sprig of fresh basil. Serve immediately with parmesan cheese and black pepper on the side. When the pasta is served, let your family turn the egg over into their plate and stir into the pasta. Don’t worry; the egg will cook from the heat of the sauce and pasta. This adds a very rich taste to the dish and looks great. There are loads of ways to do this recipe. You can use pancetta or prosciutto instead of bacon. Throw in a chopped onion with the bacon if you like. It’s a great recipe to have fun with.

Chicken with Tonnato Sauce in Pita Pockets http://ping.fm/cqcMI

Need A Little Bacon

A Little  Bacon
Store packages of sliced bacon in the freezer. When a recipe calls for a small amount of bacon, just use a serrated knife to cut off what's needed. Then just refreeze the remaing bacon for next time you need a bit. .

Chicken with Tonnato Sauce in Pita Pockets

Inspired by the northern Italian dish vitello tonnato, or veal in tuna sauce, this sandwich features the unusual combination of chicken with creamy tuna sauce and roasted peppers

Giorgio Celmo

Ingredients

1 3-ounce can chunk light tuna packed in water drained

1/4 cup mayonnaise

2 tablespoons nonfat plain yogurt

1 1/2 tablespoons chicken broth

1-2 tablespoons lemon juice

1 teaspoon anchovy paste

1 clove clove garlic minced

Pinch cayenne pepper

3 pita breads cut in half crosswise

6 large lettuce leaves rinsed and dried

12 ounces cooked skinless chicken or left over rotisserie chicken works well

2 red bell peppers, roasted and sliced or 3-ounce jars roasted red peppers, drained, rinsed and sliced

Directions

1.Combine tuna, mayonnaise, yogurt, broth, lemon juice, anchovy paste, garlic and cayenne in a food processor or blender; process until smooth. Taste and adjust seasonings.

2.     To assemble the sandwiches, line pita halves with lettuce and fill with chicken or turkey, red pepper and a dollop of the tuna mixture.

3.     To oven-roast peppers: 1. Preheat oven to 450°F. Place a wire rack on a large baking sheet. Arrange whole bell peppers on the rack. 2. Roast peppers in the center of the oven, turning occasionally with tongs, until blackened in places, 30 to 40 minutes. 3. Transfer the peppers to a large bowl and cover with plastic wrap. Let steam for 10 minutes. Uncover and let cool. 4. With a paring knife, remove stems, skins and seeds. If serving as antipasto, combine accumulated juices with peppers.

Fried Mozzarella (Mozzarella Impanata) http://ping.fm/DClf8

Fried Mozzarella (Mozzarella Impanata)

Giorgio Celmo
This satisfying appetizer takes on a delicate, oozy texture if you use fresh buffalo mozzarella.
Ingredients

2 eggs

salt

flour

12 ounces fresh mozzarella

bread crumbs

olive oil

1/4 teaspoon dried oregano

Directions
Crack the eggs into a wide, shallow bowl, salt lightly and mix with a fork. Spread a layer of flour onto a plate and spread out the bread crumbs on another plate. Cut the mozzarella into slices no more than 1/4-inch thick. Dip the cheese into the flour, making sure its whole surface is coated, then into the egg mixture and finally into the bread crumbs. Heat a 1/2-inch layer of olive oil in a high-sided skillet over high heat. When the oil is hot, put in the breaded mozzarella and fry for 3 to 4 minutes or until golden, flipping to cook both sides evenly. Let drain briefly on paper towels to absorb extra oil. Serve hot, sprinkled with a pinch of dried oregano. Serves 4

Goat Cheese and Olive Bruschetta

Giorgio Celmo

Ingredients

8 thick slices 2-3 day old Italian bread

2 garlic cloves, peeled and crushed

1/2 cup extra-virgin olive oil

8 ounces goat cheese

20 Gaeta or kalamata olives, pitted and finely chopped

6 sprigs fresh parsley, chopped

freshly ground black pepper

Directions
Place the two crushed garlic cloves in a mortar; using the pestle, blend and crush them until you obtain a paste. Add the sliced olives and mix well. A little at a time, pour in the extra-virgin olive oil; continue mixing until smooth. In a small bowl combine the chopped parsley with the goat cheese. Season with freshly ground black pepper. Toast the bread slices. Once toasted, spread the olive paste on each slice, then top with the goat cheese mixture.

Potato Torta http://ping.fm/Q86BN

Potato Torta

Recipe created by:

Giorgio Celmo

Giorgio’s Restaurant

Ingredients

20 ounces prepared pie dough divided

2 pounds sliced fresh potatoes, 1/8-inch slices

3 pounds wild mushrooms or sliced mini Portobello’s

6 ounces salted butter

5 large eggs

8 ounces grated Pecorion Sardo or Romano cheese

½ cup heavy cream

2 tablespoons finely chopped fresh thyme leaves

2 teaspoons sea salt

1-1/2 teaspoons pepper

1 egg yoke, beaten with 1-tablespoon water

Directions

1. Roll out 12 ounces of the pie dough to a 16-inch circle. Fit into a 10-inch spring form with removable bottom

Line bottom with parchment paper, fill with pie dough trim top to make even

and bake at 375`F for 15 to 20 minutes or until golden brown.

2. In large pan sauté mushrooms in butter 8 to 10 minutes or until tender and liquid has evaporated. Cook potatoes covered 10 to 15 minutes or until tender yet still firm. Drain potatoes, in a large bowl mix eggs, cheese, cream, thyme, salt, pepper; stir in mushrooms and potatoes.

3. Spoon filling into torta shell; brush top edge of torta with egg wash. Place 10-inch circle of dough over filling, pressing gently to seal. Cut several times to vent. Bake at 400`F for 45 minutes apply more egg wash to top and bake an additional 15 to 30 minutes or until top is golden brown and center is 165`.  Allow to cool till warm.

To serve cut into 12 wedges

Wrapping your Gifts

Giorgio Celmo

When wrapping your gifts, use a piece of kitchen string to measure the box. Add an extra half inch for over lap, cut paper according to string length.

Remove odors

Got a musty-smelling book or a plastic container with a fish odor? Place them in the freezer overnight. By morning they'll be fresh again. This works with almost any other small item that has a bad smell you want to get rid of.

Elephant Ears

I use to make these in my restaurant from pizza dough and hand out to the kids, and yes to the adults also.

Giorgio Celmo

Ingredients

1 package (1/4 ounce) active dry yeast

1 cup warm water

1 cup warm milk

3 tablespoons sugar

1 tablespoon salt

3 tablespoons shortening

4 to 4-1/2 cups all-purpose flour

Oil for deep-fat frying

GLAZE

1/2 cup sugar

1 teaspoon ground cinnamon

Directions

Dissolve yeast in water. Add milk, sugar, salt, shortening and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.

On a floured surface, knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch down and shape into 15 ovals, 5-1/2-in. by 1/8-in. thick. Heat 3-4 in. of oil to 375° in deep-fat fryer. Fry ovals, one at a time, 3 minutes per side or until golden brown. Drain. Mix sugar and cinnamon; sprinkle over warm pastries. Yield: 15 servings.

SEAFOOD CHOWDER

Giorgio Celmo

Ingredients

2 tablespoons olive oil

1 onion, sliced

1 celery stalk, chopped

2 garlic cloves, chopped

1 6 1/2-ounce can chopped clams

1 10 3/4-ounce can tomato soup

1 8-ounce bottle clam juice

1 tablespoon tomato paste

1 pound red snapper fillets, cut into 1-inch pieces

1/4 pound medium shrimp, peeled, deveined

2 tablespoons minced fresh parsley

1/2 teaspoon Italian seasoning

1/4 teaspoon cayenne pepper

Directions

Heat oil in heavy large saucepan, over medium-high heat. Add onion,

celery and garlic and sauté until onion is tender, about 10 minutes. Drain

clams, reserving liquid. Add liquid to saucepan. Stir in tomato soup,

clam juice and tomato paste and bring to boil. Add snapper, shrimp,

parsley, Italian seasoning and cayenne. Simmer until shrimp are just

cooked through, about 3 minutes. Stir in clams. Season with salt and

pepper.

2 to 4 Servings

Feast of the Seven Fishes

Giorgio Celmo

It has been my family tradition to celebrate Christmas Eve with a feast of the seven fishes, myself and my family always defamed from eating meat until after midnight mass. But we never went hungry, we had plenty of fish and vegetable dishes to eat and plenty of wine to go along.

I moved to San Diego and soon had a best friend in Frank from Brooklyn. We became fast friends and always planed Christmas Eve dinner for our family and friends. We would go downtown to little Italy and buy all the appetizers.

Such as olives, cheeses, calamata, stuffed mushrooms, Italian sardines in oil. Fresh baked rolls and lots of Italian Christmas cookies.

Plus we would make our own fish dishes and vegetable dishes to accommodate the rest of the feast. Here I will write some of my old fish dishes that we served in San Diego and family dishes. Below is an explanation of the feast.

Feast of the Seven Dishes

It is tradition that Italian-Americans have a seven-fish dinner on Christmas Eve. Some think that it is perhaps one fish representing each day of the week, but most traditions come from the observance of the La Vigilia Di Natale — the wait for the birth of Christ — in which early Catholics fasted on Christmas Eve until after receiving communion at Midnight Mass.

In later years it became a penitential day, meaning that all foods except meat were allowed. Other traditions are that three fish dishes would be served, representing the Three Wise Men or the Holy Trinity, while in some homes there may have been as many as 13, one for each of the apostles, plus one for Jesus. Each family and each sect of the Italian culture is different — the seven-fish version is from a Naples tradition. It also depends on what was available in various parts of Italy; in most of the southern coastal regions in Italy and Sicily, seafood was abundant, so other areas have nine fish, and still others 12 types (supposedly representing the 12 apostles). 

pollo al profumo di verdello

pollo al profumo di verdello

chicken with lemon and herbs

Giorgio Celmo

Ingredients:
1    large chicken
1    large onion
2    garlic cloves
2    tablespoons capers
2    lemons or limes
1    bay leaf
1    sprig fresh rosemary
8    basil leaves
1    tablespoon white wine vinegar
olive oil
sea salt

Directions

Thoroughly rinse the chicken under cold running water, and then pat it dry with a kitchen towel. Cut the chicken into at least 8 pieces, slice a lemon in half and rub the pieces with the lemon, then place the chicken in a bowl and set aside.

Chop the onion into small pieces, remove the rosemary leaves from the sprig and tear the basil leaves. Zest a lemon, cut it in half, and then squeeze the juice into small bowl.

Place the chicken pieces in a large pan with 2 tablespoons of olive oil and cook over moderate heat until the pieces are almost thoroughly cooked and nicely browned, then return the chicken pieces to the bowl.

In the same pan, add the onions and garlic and cook until transparent and lightly golden. Return the chickens pieces to the pan and then add the capers, bay leaf, rosemary leaves and torn basil leaves. Add the lemon juice, salt to taste and scrape the bottom of the pan with a wooden spoon. Cook for a minute, and then add the white wine vinegar and lemon zest stir and remove from heat and serve.