A traditional meal in our home on the eve of Christmas is made up of the following plates:

Vegetables:

Baked potatoes
Rappini

Rice Balls - enter here for recipe

Cod - fried - enter here for recipe - baccala

Sting Ray - (Rai) - fried

Description:

When you buy Sting Ray at the fish market make sure it is cleaned and cut up in portions.

Pat them in all purpose flour and simply fry in vegetable oil.

Add salt and pepper.

Add lemon when serving.

Green salad with radichio, romain and iceberg

Make sure the leaves are cool and dry, as you don't want water in your dressing. Put the salad in a bowl and wait until you are ready to eat before adding the dressing, as it will be soggy otherwise.

Salad mix: Romain, Iceberg, Radicchio, tomato, onion, olives and cucumbers.

Dressing mix: 3 parts olive oil, 1 part red vinigar. Salt, pepper, garlic powder and oregano.

As for dressing, a little oil and vinegar and salt to taste is all you need for a tasty, basic little salad. A flavoured vinegar is also nice, such as raspberry or garlic. I usually mix 3 parts oil to 1 part vinegar. A touch of salt sharpens up the flavour a bit as well.

Christmas Biscotti

In Italian, the word "biscotto" means "biscuit" or "cookie." More specifically, biscotti are named according to their original method of baking. The root words "bis" and "cotto" literally mean "twice" and "baked." When Italians first created biscotti in the region of Tuscany many centuries ago, they were careful to bake the cookies twice, in order to form their unique shape and allow the cookies to develop their signature crisp texture. Over the years, these methods became standard practice. Bakers shape the dough into a log, bake it, evenly slice it into cookies (hopefully without crumbling), and then toast and turn the cookies again until they are perfect.

And then came the Christmas Biscotti with holiday colours and the taste of cherries and dried fruits. Enjoy this recipe.

Pannetone

Natural yeast (that is, leavened dough) is essential to making a real panettone, because if the cake is made directly from brewer's yeast, its flavor is less delicate. Besides, the process of letting the dough rise must be carried out according to very specific instructions so that the result has a soft and airy texture. In any case, rising time depends on many factors: room temperature, the season, the length of the mixing process, etc. The timing given in the recipe can therefore only be approximate.

1 oz. baker's yeast
3 oz. flour
2 cups flour
7 tbs. sugar
1 whole egg
5 egg yolks
salt
1/2 cup melted butter
6 tbs. raisins, soaked and squeezed
2 oz. candied orange and lemon peel, diced
1 1/2 tbs. butter

Mix the yeast with the flour and as much water as necessary for the dough to be elastic. Wrap in a towel and put into a warm draft-free place (an unlit oven, for example) until doubled in size (it should take approx. 30 mins) and the surface is uneven. Make a small fontana with 4 tbs. flour. Crumble the dough cake on top of it, add 1/2 cup warm water and knead until the dough is elastic. Let rise in a warm place for 3 hours.

Punch down the dough, and then, knead in another 4 tbs. flour, with as much warm water as necessary. Place the dough in a warm place to rise for 2 hours. Combine the sugar, the whole egg and the yolks. Mix well and cook in a double boiler for a few minutes, beating the mixture with a whisk so that it becomes light and airy. Let cool.

Make another fontana with the remaining flour. Put in a pinch of salt, the risen dough, the butter and the egg mixture into the middle. Knead energetically for 20 mins. When the dough is smooth and elastic, add the raisins and candied peel. Grease and flour a sheet of waxed paper and place the dough in the center. Make a ring around it with a rectangular piece of cardboard and let rise in a warm place for at least 6 hours or until the dough has doubled in size.

Cut a cross on top of the cake with a sharp knife and put 1 tbs. butter in the middle. Cook the panettone in a pre-heated 400ºF oven for 40-45 mins. The cake is ready when a skewer inserted in the center comes out dry.

Cuccidata - Cuchidahti (Sicilian Fig Cookies)

Ingredients:(sicilican fig cookies)

Filling ingredients:

1 lb of dried figs
1 lb of raisins
1 jar of honey
1 cup of walnuts
1 cup of almonds
Rind of lemon
Rind of orange
Sherry

Dough ingredients:

4 1/4 cups All Purpose flour
1/2 cup sugar
1 tsp. baking powder
1/4 tsp. salt
1 1/4 cups butter
1/2 cup plus 5 tablespoons cold water

Icing ingredients:

3 cups sifted confectioner’s sugar
1/4 cup milk
1/2 tsp. anise flavoring
Dash of sal

Filling description:

A meat grinder is best, using a blender can be a big mistake. A food processor may also work.

1• Soak the figs in some water, and stew them for a few minutes to soften them.

2• Chop nuts up fine in a nut chopper.

3• Put a 1/2 cup of sherry and other ingredients into food processor a little at a time, and grind up (no need to add sherry during grinding if you use a meat chopper, you can add that later when you mix in the nuts).

4• Remove from processor and put in large bowl, add nuts and mix well.

5• Add more sherry as needed as to not have mixture too dry. A medium to dry consistency is what to look for.

6• Put in a covered plastic container and store in refrigerator. This can be stored for up to a year. Add a teaspoon of sherry to mixture once a month to keep fermented.

Dough description:

1• Sift dry ingredients into a large bowl.

2• Add butter and cut in with a pastry cutter or knife until crumbly.

3• Sprinkle the cold water in and toss lightly with a fork until mixed.

4• Add remaining water, a tablespoon at a time, mixing until dough is smooth.

5• Heat oven to 275 degrees and take half the dough on a lightly floured surface, roll it out into a 12 x 18 inch rectangle (it should be about 1/8“ thick).

6• Cut into 3” wide strips and spread 4 tablespoons of filling down the center of each strip, leave about 1“ on either side.

7• Moisten the bare sides with water, fold over and press lightly with a fork to seal.

8• Cut each strip into 6-2” cookies, cut and slit in the fold side of each cookie, almost like giving it gills.

9• Place on an ungreased cookie sheet, bending each cookie into a slight curve. Bake about 20 minutes until bottoms are brown.

Icing description:

1• While cookies are baking sift confectioner’s sugar into a mixing bowl, add milk, salt and anise flavor and beat until smooth.This is a runny icing that will dry hard.

2• When done baking, remove from each cookie from cookie sheet and cool them on a wire rack, then ice.

3• Repeat with remaining half of dough and filling.

In conclusion: You can use this filling for the italian cookies. Just flatten a small piece of dough and put a teaspoon. of filling on it and fold sides up and pinch closed. Bake the same as for the plain cookies. And decorate or leave plain.

Easter - Pasqua

Among other things pizza and the traditional miscateddri is often the staple on Easter.

Halloween - Ossa Dei Morti

Halloween Pumpkin Pie

Although not an Italian creation I could'nt find a legitimate halloween dessert so I added the traditional halloween pumpkin pie. Yes we make it in Italy too.

In the 17th century, Plymouth pilgrims would stew pumpkins and eat in a baked shell. Though the "baking" process did not take place in an oven and the dish was almost assuredly less sweet, the European explorers brought with them their frequent practice of eating fruit and vegetable fillings inside of pastry dough.

The modern pumpkin pie likely originated in the 19th century, with widespread pumpkin productivity in the harvest season. It may have been into the 20th century before cinnamon, nutmeg, and cream were routinely added to the filling.

Ingredients:

Description:

1. Place the pumpkin in a bowl, and add 2 Tbsp. of melted butter stirring well.

2. In a separate bowl, beat the eggs well. Then, beat in brown sugar, milk, salt, and spices until thoroughly blended. Add in the pumpkin mixture, and mix well.

3. Pour into the pie crust and make sure to use the center rack in the oven at 425 degrees F for 10 minutes. Then reduce the heat to 350 degrees and bake an additional 30 to 40 minutes until the filling is firm.

4. Cool before serving. Best with whipped cream

Saint Joseph - San Giuseppe

On March 19th, the Festa San Giuseppe takes place. Although traditionally it began in Sicily, the Feast of San Giuseppe (St. Joseph) is now celebrated throughout most of Italy. According to legend, during the Middle Ages a terrible drought and famine plagued the people of Sicily. It virtually destroyed most of their crops and many people in the western part of Sicily died of starvation. The people began praying to St. Joseph and begged for his intercession to their plight. In return they promised to celebrate his feast day by having special altars abundant in food that would be shared with all people rich and poor as their thanksgiving to him.

At midnight on March 19th the prayers of Sicily's children were answered. The rains came and the land which had been browned and barren were now lush and green again. Sicily's people has kept their promise to San Giuseppe through the generations by preparing elaborate food altars. In Sicily olive branches hung over doorways signify that a St. Joseph Altar is being held.)

Since the Festa di San Giuseppe is celebrated during the Lenten season the foods prepared do not contain meat. The main focus surrounds the variety, shapes and designs of breads made for this feast. There are three breads that honor the Holy Family. The bread for St. Joseph is in the shape of a staff. According to legend, the staff of St. Joseph bloomed with entwining flower blossoms which singled him out from Mary's other suitors as her husband-to-be. (1) St. Joseph was a carpenter by trade and breadcrumbs signify sawdust.

The bread for Mary is in the shape of a date palm and a wreath with a star in the center represents Jesus. These three breads are placed upon an altar that has been created using the finest linens, and decorated with flowers (especially the St. Joseph Lily,) statues, candles and pictures. The staff bread of St. Joseph is placed on the left, the date palm bread of Mary is placed on the right, and the the wreath-star bread or a cross representing Jesus is placed in the middle.

The foods presented on the San Giuseppe table will include many different types of seafood (fried shrimp, calamari, fried baccal�), vegetables of all kinds that will be either stuffed, fried, or parts of an omlette.) Speaking of omlettes...you will find some of the most scrumptious omelettes at a San Giuseppe table. Omlettes (frittatas) with vegetables like artichokes, cardoons (burdock), asparagus, broccoli, beans, potatoes, tomatoes, spinach and beans. Dried fava beans are a reminder of the great drought.

Desserts are also in great abundance. You will find a wide assortment of pastries, fruit, fritters, doughnuts and cakes on a St. Joseph Table

A Frittata is an open-faced omelette made by combining vegetables, cheese, meat or other filling ingredients with the beaten eggs, then cooking over direct heat until browned on the underside. Often a frittata if finished under the broiler to set and brown the top.

Whichever type you choose to prepare, you can individualize the omelette by your selection of filling. Almost any food or food combination can fill or top an omelette.

Saint Joseph - San Giuseppe Bread Recipe

Ingredients

3 cups unbleached all-purpose flour
1 1/2 teaspoons active dry yeast
1 tablespoon honey
2/3 cup hot water
1/2 teaspoon salt
2 tablespoons butter
3 tablespoons anise
1/3 cup golden raisins
1 tablespoon cornmeal


Directions
1. In a large bowl, stir together 1 1/2 cups of the flour, yeast, honey, hot water, salt, butter and anise seeds. Mix into a smooth batter. Stir in the golden raisins, and beat for another 10 minutes, gradually adding flour until the dough pulls away from the sides of the bowl.

2. Turn the dough out onto a lightly floured surface. Knead for another 8 to 10 minutes, until the dough is smooth and elastic. You may not need to use all of the flour. Place the dough into a lightly oiled bowl, and turn to coat. Cover with plastic wrap, and place in a warm place until doubled in size, about 1 hour.

3. Grease a baking sheet and dust with cornmeal. Turn the dough out onto a lightly floured surface, and punch out all of the air. Roll into a long tight loaf, and place seam side down onto the prepared baking sheet. Use a sharp serrated knife to make 3 or four diagonal slashes on the top. Cover with a tea towel, and let rise until double in size, about 30 minutes.

4. Preheat the oven to 350 degrees F (175 degrees C). Mist the loaf with water of vinegar before baking, and twice during.

5. Bake for 35 to 40 minutes in the preheated oven, or until the crust is golden brown, and the loaf sounds hollow when tapped on the bottom.

Saint Valentine's - San Valentino

coming soon