Dear Readers:
On Christmas Eve in Italy, where tradition prevails, people prepare meals with either seven or nine sea food dishes depending on the custom of the area. When a reader asked me how the tradition of having seven different types of fish (no meat is served) on Christmas Eve started, I found an old article (1998), from Rhode Island’s now defunct Italia USA newspaper on the subject: In towns where they prepare seven dishes, it is said they represent the seven virtues and the seven sacraments.
Remember that some of these traditions are hundreds of years old and that the information handed down is often based on foggy memories and hearsay. For example the Seven Virtues go back to Pope Gregory the Great, who served as Pope between 590-604 AD. Seven Virtues are Humility, Generosity. Love, Kindness, Self-Control/Temperance, Faith and Zeal.
Incidentally the Seven Deadly Sins are Pride, Avarice/Greed, Envy, Wrath/Anger, Lust, Gluttony and Sloth, their opposite. The seven sacraments are: Baptism, Eucharist, Reconciliation/Confession, Confirmation, Marriage, Holy orders and Anointing of the Sick. In some towns the tradition was to have nine courses which couldinclude appetizers and desserts, not necessarily only fish, and each of these courses represents one of the nine months that the Blessed Virgin waited for the birth of Jesus. Traditional Christmas sweets vary, mostaccioli are popular in Rome, struffoli in Naples, fig-filled cuccidati in Sicily, Panforte in Siena and Panettone in Milan and now throughout Italy.
BACCALA’ CON POMODORI Salt Cod Fish With Stewed Tomatoes
2 lbs. salt cod fish
2 lbs. vegetable oil
2 cups of plum tomatoes
1 tsp. oregano
1 tbls. parsley
¼ tsp, salt
¼ tsp. pepper
Soak in cold water 2 days prior to preparation. Change water frequently. Rinse cod fish in cold water several times. In a large baking dish add oil and place cod fish in a layer. Add tomatoes, oregano, parsley, salt and pepper.Cover with aluminum foil and bake at 350 degrees for 20 minutes. Remove the aluminum foil and continue to bake for another 10 minutes. Serve immediately. Serves 6-8.
FRITTO DI SMELTS Fried Smelts
2 lbs smelts
2 eggs (beaten)
1 cup bread crumbs
½ cup all purpose flour
1 tbls. parsley
1 tbls. Romano cheese
1 clove garlic (chopped)
¼ cup vegetable oil)
Rinse fish in cold water, drain and set aside. In a large bowl, combine bread crumbs, flour, parsley, Romano Cheese, garlic and salt. Mix thoroughly. In a sepa- rate bowl beat eggs and set aside. In a large skillet, add oil. Heat oil on high heat. Using a fork, dip smelt into beaten egg, then into bread crumb mixture, turning several times to coat the fish completely. Place into heated oil in skillet and cook until golden brown. Continue using the remaining smelts. Serve immediately. Serves 6-8.SCALLOPS AL FORNO Baked Scallops
2 lbs. bay scallops
1 egg (beaten)
1 cup Italian flavored bread crumbs
¼ cup all purpose flour
3 tbls. butter
2 tbls. vegetable oil
Rinse scallops in water, drain and set aside. In a large baking dish add oil and spread to cover bottom of dish. In a large bowl combine flavored bread crumbs and flour and mix thoroughly. In a separate bowl beat egg and set aside. Dip scallops into egg mixture, then into bread crumb mixture, place in baking dish. Top coat- ed scallops with pats of butter. Bake in oven at 350 degrees for 30 minutes. Serve immedi- ately. Serves 6-8.INSALATA DI BACCALA’ Salt Cod Fish Salad
1 lb. salt and cod fish
½ cup olive oil
1 lemon (juice)
2 tbls red wine vinegar
1/2 tsp. pepper
2 cloves minced garlic
½ cup sliced olives (chopped)
Soak in cold water 2 days prior to preparation. Change water frequently. Rinse cod fish in cold water several times. In a large skillet add cod fish and cover with water. Heat over medium heat until fish starts to flake. Drain water and remove from pan. Chop fish into bite- size pieces. In a separate bowl, combine olive oil, juice of lemon, vinegar, garlic, pepper, sliced olives, and parsley to marinate. In a large dish, place chopped cod fish, spread marinated mixture of fish an chill. Serves 4-6.INSALATA DI SCUNGILI Snail Salad
1-1/2 lbs. snails (removed from shells)
1 large onion (chopped)
1 clove garlic (chopped)
1 stalk of celery
1 tsp. oregano
1 tbls. fresh parsley (chopped)
1/4 vegetable oil
½ cup red wine vinegar
½ tsp. red pepper seeds
In large pot bring water to a boil, add snails and bring to a second boil until tender. Drain and rinse snails thoroughly in cold water several times. Slice snails. In a large bowl, com- bine sliced snails, onion, gar- lic, celery, oregano, parsley, oil, vinegar and pepper seeds. Mix several times. Set in refrigerator for at least 1 hour before serving.BAKED FISH WITH MUSSELS & BROCCOLI
About 3 pounds fresh halibut.
Striped bass, cod or haddock cut into 6 steaks, each about one inch thick.
2 dzn. dried black olives
2 dzn. mussels, well scrubbed
1 bunch fresh broccoli, blanched
4 tbls. minced Italian parsley
2 cloves garlic, minced black or hot pepper
3 tbls. olive oil
½ cup dry white wine salt to taste 1.
Place the fish steaks in a shallow baking pan. Arrange the olives, mussels, and broccoli around the fish. 2.Sprinkle the parsley, garlic, black or hot pepper, and olive oil over the fish. Add the wine and salt. 3.Cover the pan tightly, and cook in a preheated 400 oven until the mussels open, 5-10 minutes. 4.Serve each slice of fish with vegetables, mussels, andSpaghetti with garlic, oil & anchovies 1 lb. spaghetti 5 or 6 cloves of chopped garlic 1/3 cup of oil 5 anchovies (cut thinly) Place oil and garlic in a fry-cook spaghetti al dente, drain spaghetti then toss spaghetti with oil mixture. Top with fresh chopped parsley. Il Natale vien per tutti: ricchi, poveri, belli e brutti…Buon Natale Felice Anno Nuovo 2010.
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