HAMILTON TOWNSHIP, NEW JERSEY – According to the U.S. Census Bureau, approximately 17.8 million Italians live in America. While they will most likely be having an Italian Christmas celebration, others can do so, as well. For those who are not Italian but may want to embrace the culture, or simply try something new this year, having an Italian Christmas celebration will not disappoint.
“Italian Christmas celebrations are always so much fun because the food is like no other,” says John Kuropatwa, executive chef of Spigola Ristorante, located in Hamilton Township, New Jersey. “Once you try an Italian holiday celebration, you may never want to go back. The food and fun are that great.”
In Italy, Christmas is called “Natale” which, translated, means “birthday.” While the yule log is burning, many Italians will serve up fancy favorites such as panettone, a cake that contains candied fruit and raisins, and panforte, a type of gingerbread made with honey and almonds. Throwing an Italian holiday party is easy and provides your guests with a chance to try something a bit different. Some popular dishes to consider for your celebration include:
· Appetizers – shrimp cocktail, stuffed mushrooms, sliced vegetables, olives, Italian cheeses
· Main course – manicotti, yams, baked ziti, stuffed artichokes, ravioli
· Desserts – pastries, Italian cookies, roasted nuts, homemade pies
Here are a tasty recipe to try this year at your Italian Christmas celebration:
Zuppa di Pesce
For the sauce:
1/2 cup extra-virgin olive oil
1 large yellow onion
8 large cloves garlic
4 cans crushed tomatoes
1 teaspoon dried basil
2 bunches fresh basil
4 Tbsp. sugar
Salt and pepper to taste
For the rest:
1 lb linguine
12 mussels
12 clams (topneck or littleneck)
12 medium shrimp, peeled and deveined
12 dry sea scallops
1 1/2 lb of firm-fleshed fish filets such as whiting, red snapper, or sea bass, cut into chunks
6 squid bodies, cut into small rings
Soak the clams and mussels in cold water with a pinch of cornmeal or flour for 30 minutes. This will help remove any sand in the shellfish. Rinse them thoroughly to remove any debris before adding them to the sauce.
While the clams and mussels are soaking, heat the olive oil in a large pot over low heat. Cut the onion into thin slices and finely chop the garlic. Add the onion to the oil in the pot, and cook until it is a very light brown, stirring frequently so it doesn't burn. Add the garlic and ½ of the fresh basil, and continue to cook until the garlic becomes golden. Continue stirring so that the mixture does not burn.
Add the tomatoes, dried basil, sugar, salt, and pepper. Stir to combine. Raise the heat to medium, so that the sauce begins to boil. Once the sauce starts bubbling, lower the heat and simmer for 20 minutes, to reduce and allow the flavors to deepen.
While the sauce is cooking, fill a large pot with cold water and place on the stove over high heat. Salt the water, and cover. When the water comes to a boil, add the linguine and cook until it is al dente, stirring occasionally so that the pasta does not stick. Drain the pasta, toss with a tablespoon or two of olive oil, and reserve
After the sauce has cooked for at least 20 minutes, turn the heat up to medium, and add the fish and clams to the sauce. Cover the pot and let the clams, fish, and sauce cook for about 5 minutes. Then add the mussels to the sauce, replace the lid, and let cook for another 5 minutes. Then add the shrimp and scallops. Cook for 2 minutes and add the squid and the rest of the fresh basil. Continue to simmer until the shrimp are pink, the fish is cooked through, and the clams and mussels have opened. Discard any clams or mussels that did not open.
Remove as much of the seafood from the sauce as possible, setting it aside. This will make it easier to toss the pasta and less likely to break up the fish filets. Add the drained pasta to the sauce and toss together to evenly coat the pasta. Dish out each serving and put an equal amount of the seafood on top of each plate.
“Most people love Italian food, but they don’t always think about it as being an option for a Christmas party,” adds Kuropatwa. “Choosing it this year will make for a tasty holiday that will not only be remembered, but will be eagerly replicated by others.”
source: healthnewsdigest
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