Here is the menu we enjoy with family at home, awaiting the midnight arrival of Christmas.
Fish Salad - (Insalata di Pesce)
Pasta with Lobster - (Linguine con Aragosta )(one each 1 1/2 lb.)
Mixed Fried Fish -(Pesce fritto)
Stuffed Baby Artichokes - (Carciofi ripieni ) (See below for recipe)
Broccoli di rape
Oven baked Capitone
Desserts: Scrippelle e Caggionetti
|Stuffed Baby Artichokes|
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9 or 10 baby artichokes
1/2 cup olive oil + 2 tablespoons for sauteing artichokes
2 cups of water
2 cloves of garlic, sliced
Sprig of parsley
1 teaspoon hot pepper flakes (optional)
1 tablespoon red pepper conserve or tomato paste
2 cups day-old bread crumbs
2 eggs, slightly beaten
1/2 cup Parmigiano Reggiano or Pecorino
1 tablespoon chopped parsley
2 cloves chopped garlic
1/2 teaspoon black pepper
Start by rinsing and brushing off the baby artichokes under cold water.
Then, snap off the outer layer of petals of the baby artichoke until you reach the pale, yellow-green layer of petals. With a sharp kitchen knife, trim off the stem and remove the rest of the dark green stem that can cause a bitter taste if not removed. Cut about one half inch off the top of the baby artichoke. Place artichokes in water with some lemon juice to prevent them from darkening.
Drain artichokes and stuff them.
Take a small skillet, add 2 tablespoons of olive oil over medium heat. Briefly saute' artichokes face down until the stuffing gets golden, and remove.
|Fish salad (Insalata di Pesce)|