Christmas Eve Feast of 7 Fish Recipe Roundup

Fish Market, Ortigia Sicily
Fish Market, Ortigia Sicily

I’ll be with family and friends for Christmas. Our Neapolitan family tradition is to prepare a 7-fish Christmas Eve dinner, La Festa dei Sette Pesci.

Seven fish unless I’m with the Sicilian branch of the family, then it’s 13!

I hope you will be with the ones you love too.

Here’s a collection of my fish dishes that you can make for all your friends and family around your Christmas Eve dinner table to enjoy.

Buon Natale! Happy Holidays!

All in One

Cioppino Video: Christmas Eve Stew of Seven Fishes from San Francisco
Cioppino, 7 fish stew, a delicious San Francisco treat

If you want all 7 fish in one pot make cioppino, the San Francisco fish stew treat.

This is my go-to recipe if I want to make something fast and easy for the guests around my table. All 7 fish are cooked in one pot. A hunk of grilled bread scraped with garlic and you’re good to go.

The hardest part of cioppino is the trip to your fishmonger. You can have cioppino on your table in about 30 minutes.

Antipasto Picks

If a 3 or 4-course feast is what you have in mind make these dishes for an antipasto course, many ready in less than a half-hour.

Rice balls with shrimp in the center & a spicy dipping sauce
Rice balls with shrimp in the center & a spicy dipping sauce

Arancini, everybody loves rice balls. They are a perennial favorite at my table.

They come in many different shapes with various fillings.

This version is from my friends at North Beach’s da Flora restaurant.

The arborio rice has shrimp hidden in the middle of the crispy orb. Eat these arancini with or without the aioli. But if you don’t make the dipping sauce you’ll be missing a real treat.

 

Crispy, tender fried calamari with spicy vinegar pepper confetti
Crispy, tender fried calamari with spicy vinegar pepper confetti

You gotta be careful with this one. Often my fried calamari never makes it to the table. Everyone gathers in the kitchen around the stove and grabs a tender fried ring or crunchy tentacle as soon as they come out of the hot oil. If that happens to you make sure you quickly sprinkle some sea salt on the calamari as they drain on paper towel.

If the fried calamari survive poaching in the kitchen make sure that you get them to the table while they are hot out of the oil. That’s the way to maximize your enjoyment.

Succulent mussels & clams quickly steamed in a  flavorful broth
Succulent mussels & clams quickly steamed in a flavorful broth

How about some steamed mussels & clams ready in about 10 minutes?

Be sure to pick out the heavy clams & mussels with tightly closed shells.

This is a quick dish. The hardest part is scrubbing the shells prior to cooking.

You can serve up a big bowl and let your guests help themselves.

Just make sure that everyone gets at least one slice of the grilled bread. Dunking the bread in the sauce is my favorite bite.

Halibut and potato fish cakes
Halibut and potato fish cakes

My Mom made her fish cakes with baccala. If you don’t have time to soak dried salted cod for 3 days use fresh cod or halibut.

You can make the fish cakes ahead of time and heat them in the oven just before serving.

A bonus with the fish cakes, a recipe for grilled trumpet mushrooms and another for pickled carrots.

 

Mussels with a hot tomato sauce and twice-baked bread
Mussels with a hot tomato sauce and twice-baked bread

Mussels with a spicy tomato sauce is a real crowd-pleaser. This is my Dad’s recipe.

Some of my nephews insist that I make these mussels any time we’re together. My Dad always made them when they visited.

That was nearly a half-century ago. It warms my heart that I can revive those moments gone by.

Be sure to have extra twice-baked bread. Everyone wants more than one piece.

Primo Piatto (The First Course)

Dungeness Crab
Spaghetti with spicy Dungeness crab

It’s crab season in San Francisco. Dungeness crabs are always an important part of our holiday meal in the Bay Area.

They’re big and tender this year and the price isn’t bad either. Use your favorite crab if you can’t get dungeness.

Here’s a recipe with a spicy tomato sauce that doesn’t overwhelm the sweet tender Dungeness crab. A marriage made in heaven.

Whole Wheat Spaghetti with Onions & Anchovies
Whole Wheat Spaghetti with Onions & Anchovies

Spaghetti with onions and anchovies is a simple dish that packs intense flavor in every bite.

The nutty flavor of the whole wheat pasta really takes this dish over the top.

Be sure you get a quality imported Italian whole wheat spaghetti or other long pasta for this dish.

With a few ingredients the pasta has to be the star. No mushy hippie whole wheat pasta will do.

Strozzapreti pasta and prawns in a roasted red bell pepper sauce
Strozzapreti pasta and prawns in a roasted red bell pepper sauce

Strozzapreti and prawns in a roasted red bell pepper sauce is beautiful to behold and an elegant addition to your holiday table.

Roast the peppers ahead to save you some cooking time on Christmas Eve.

You can make it in the time that it takes to cook the pasta.

 

 

Another quick preparation for a busy night, spaghetti with clams.

Spaghetti with Clams from the Bay of Naples
Spaghetti with Clams from the Bay of Naples

A Neapolitan favorite, you can’t go wrong with this pasta.

Long strands of spaghetti with clams in a spicy garlic sauce. It’s a little bit of heaven.

Put on a big pot of well-salted water to boil. Steam the clams in the spicy broth while the pasta is cooking.

The clams will have opened and the sauce will be waiting as you pull the spaghetti out of the boiling water to finish cooking in the clam sauce.

 

Secondo Piatto (Main Course)

Petrale Sole in a Caper White Wine Butter Sauce
Petrale Sole in a Caper White Wine Butter Sauce

Sole is one of my favorite fish.

It’s easy to work with and has a delicate flavor.

Sole with capers is really easy. Saute the filets and make the sauce right in the same pan.

The delicate Petrale sole has a crispy crust with a moist flaky interior.

The capers perk up the sole. The light buttery sauce ties it all together.

 

Crispy quick-fried shrimp with a squeeze of lemon
Crispy quick-fried shrimp with a squeeze of lemon

 

Nothing easier and tastier than quick-cooked shrimp.

Shrimp on the east coast, prawns here in the Bay Area.

The hardest part of this recipe is cleaning the shrimp.

Once that’s done the shrimp are ready in less than 10 minutes.

I take that back, the hardest part of this recipe is not eating them all up as they drain on paper towel.

To augment your main course choose from my collection of vegetable side dishes on my website or those in my Vegetable Recipes eBook. It’s my holiday gift.

Halibut roasted with cherry tomatoes, potatoes and olives
Halibut roasted with cherry tomatoes, potatoes and olives

But if you want your fish, veggies and starch all in one go make my halibut roasted in parchment is the one for you.

Use halibut, cod or your favorite fish.

The halibut is wrapped in parchment or foil with the potatoes, tomatoes and olives so you get it all.

Drizzle some olive oil and dry white wine over the fish and vegetables and when you open the pouch you have a  complete plate for your table. Quick, easy and oh so flavorful.

Dolci

Crispy cannoli shells with a sweet ricotta filling studded with chocolate and candied citrus
Crispy cannoli shells with a sweet ricotta filling studded with chocolate and candied citrus

For these holiday meals we often buy some of our favorite pastries to end the meal. If you have the time make cannoli.

But if you want something homemade and light make strufoli, little fried dough balls in a honey glaze sprinkled with colorful holiday confetti. Another traditional sweet is to end your meal on a traditional holiday note is cenci, those delicate bow-ties. Be careful, the powdered sugar doesn’t get on you.

Buon Natale! Buon Appetito!

 

 

Celebrate St. Joseph’s Day

The dessert of Italian Father's Day.
The dessert of Italian Father’s Day.

Move over St. Patrick. The Feast of St. Joseph, Father’s Day in Italy is this Wednesday.

Zeppole di San Giuseppe is one of my favorite Neapolitan pastries.

But I only make these pastry cream filled puffs topped with an Amarena cherry once a year, on March 19.

Watch me make zeppole 2-ways so you can make zeppole this year too..

Here’s a quick, light menu for Wednesday so you have room for zeppole at the end of the meal. Serve a traditional St. Joseph’s Day spaghetti followed by my early Spring asparagus frittata.

Pair the fritatta with a simple mixed green salad dressed with extra virgin olive oil, balsamic vinegar and sea salt. Some crusty bread and you’re all set.

Then get ready for a stupendous finish, your homemade zeppole.

Buona festa! Buon appetito!

Cioppino: Christmas Eve Stew of Seven Fishes from San Francisco

Cioppino Video: Christmas Eve Stew of Seven Fishes from San Francisco
Cioppino Video: Christmas Eve Stew of Seven Fishes from San Francisco
Learn to cook Cioppino.

Don’t miss the next new video recipe. Please subscribe now to my YouTube channel.

So how did I choose to do a recipe for the traditional San Francisco Cioppino stew for this Christmas Eve video?

We wanted to do a new episode for the traditional southern Italian Christmas Eve Seven Fish Dinner. I didn’t have time to cook seven separate fish dishes because I was hosting a holiday dinner for my office-mates the afternoon of the shoot.

I mentioned my dilemma when preparing Thanksgiving dinner with the Virginia branch of the family. “We were lazy last year,” my nephew confessed. “We just made a 7-fish cioppino.”

Problem solved. Cioppino, the famous fish stew invented down on Fisherman’s Wharf by the immigrant fishermen from Liguria and Sicily is just the quick and easy dish I need for a busy day in the kitchen with the cameras rolling.

The local tale is that when the boats were all in a big cauldron was put over a fire to cook the tomato broth. After selling their catch, the fisherman one by one would bring whatever fish were leftover on their boat. They “chipped in” and the dish they all shared on the wharf got its name. More likely the name is derived from the classic Ligurian dialect for the fish stew found around Genoa,  “ciuppin”.

This is an easy no mess recipe. Everything cooks in one pot. You can have cioppino on your table in way less than an hour. The briny seafood swims in a sweet rich San Marzano tomato bath. My favorite bite is dunking my garlic bread in the brothy sea-scented sauce.

Make sure you have plenty of napkins for your guests. You will get a little messy eating the crab and shrimp still in the shell.

If you want to make cioppino easier to eat take all of the fish out of the shells before serving. I like it best the messy way. I just love to scoop up some broth in each mussel and clam shell “spoon”. Any leftovers make a fabulous sauce for linguine.

If you want to cook 7 different fish dishes for your Christmas Eve dinner make some of my favorites. Choose from 11 fish recipes.

How about a luscious pork roast for Christmas or New Year’s dinner? I made it for my office holiday gathering. The butterflied loin is smathered with a rosemary and sage paste that infuses its flavor into the mellow pork while roasting in the oven.

I served the porchetta with potatoes roasted with rosemary and sea salt and finished with a drizzle of truffle oil and broccoli rabe sautéed in garlic-infused olive oil.

Make this fabulous porchetta dinner for your friends and family this holiday season.

Buon appetito! Happy Holidays! Treasure your time with family and friends at your table.

5.0 from 2 reviews
Cioppino Recipe: A San Francisco Treat for Christmas Eve
 
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Cioppino is the classic San Francisco fish stew invented by Italian fisherman immigrants when the boats came in for the day. An easy and delicious dish for a very special meal.
Author:
Recipe type: Dinner
Cuisine: Italian
Serves: 4-6
Ingredients
  • 1 steamed dungeness crab, cleaned and cracked
  • 6 mussels, scrubbed and debearded
  • 6 clams, scrubbed
  • 6 prawns or shrimp in the shell
  • 6 scallops
  • ½ pound calamari
  • ½ pound halibut or your favorite firm-flesh fish (sorry I called it haddock in the video)
  • 3 tablespoons EVOO, plus some to drizzle on top before serving
  • 1 small onion, halved and cut in thirds
  • 2 garlic cloves, crushed
  • 1 small red bell pepper, cut in 2-inch pieces
  • half a fennel bulb, cut in thirds
  • ½ teaspoon red pepper flakes
  • 2 bay leaves
  • 28 ounces San Marzano tomatoes, crushed well by hand or pureed
  • 2 big sprigs of basil
  • 2 sprigs of Italian flat parsley, plus some chopped to sprinkle on top before serving
  • 1 teaspoon dried oregano
  • sea salt and freshly ground black pepper to taste
  • (slices of sourdough bread to grill, optional)
  • (1/2 cup of polenta to feed the clams & mussels, optional)
Instructions
  1. Put the mussels and clams in a big bowl of cold salted water and top with a ¼ cup of polenta.
  2. Let sit for 30 minutes stirring once in a while to distribute the polenta over the shellfish. The clams and mussels eat the polenta and any sand inside the shell will be expelled.
  3. (Simple bread rubbed with garlic is a must have when you're eating the cioppino. Slice sour dough bread and toast 1 or 2 slices per person in a grill pan. Put some weight on the slices to ensure they get grill marks. Toast the other side. Rub with garlic and sprinkle with EVOO. Set aside.)
  4. Take the clams and mussels out of the polenta bath and wash them well. Debeard the mussels if necessary. Set aside.
  5. Leave the prawns in the shell. Cut down the middle of the back and remove the dark vein. Set the prawns aside.
  6. Cut the calamari tubes into one inch bands. If the tentacles are very large cut them in half.
  7. Leave the fish fillet whole.
  8. Put the EVOO and garlic in a large enamel pot over medium-high heat.
  9. Toss the garlic in the oil to release its flavor but don't let it take on any color, about 1 minute.
  10. Add the onions, fennel, red bell pepper, bay leaf and red pepper flakes to the pot. Add sea salt and black pepper to taste.
  11. Saute over medium-high heat until the onions are translucent, about 2 minutes.
  12. Over medium-high heat add the tomatoes and stir well.
  13. Add the basil, parsley and oregano.
  14. Cook the sauce until you reach the desired thickness. The volume should reduce by a third.
  15. First add the clams and mussels to the pot and give them a 2-minute head start.
  16. Next add the fish fillet, scallops, shrimp, calamari and prawns. Cover the pot and let it rapidly simmer for about 5 minutes.
  17. Then add the steamed crab and give the pot a good stir.
  18. Cook until the mussels and clams open, about another 4 minutes or so. Discard any mussels or clams that do not open.
  19. Put the cioppino in a large serving bowl.
  20. Top with chopped parsley and a sprinkle of a good finishing olive oil.
  21. Serve immediately with the grilled garlic sour dough bread to dunk in the sauce.
  22. Serves 4-6

 

Baked Ziti for Valentine’s Day?

A quick, rich baked pasta dish from beautiful Sorrento on the Bay of Naples.
A quick, rich baked pasta dish from beautiful Sorrento on the Bay of Naples.

Why go out for a “romantic” dinner on Valentine’s Day? The restaurants are crazy busy. Why tolerate the hassle of overbooked places and food pouring out of an overworked kitchen? All you’ll get is agita (heartburn).

Don’t go out. Stay home and cook Valentine’s Day dinner together. Start a new tradition. Enjoy your time cooking together and share food made with love.

A fresh, crunchy and complex Fennel & Orange Salad with Oil-Cured Olives is a perfect first course. Prosecco or Pinot Grigio pairs well with the salad in a citrus vinaigrette.

Baked Ziti alla Sorrento is the star of this special dinner. It’s an Italian version of mac ‘n cheese from the sunny coast of the Bay of Naples.

The small pasta tubes are coated in creamy ricotta, soft melted mozzarella and marinara sauce then baked in the oven. I can’t resist picking off the nutty toasted ziti on top. Save the leftovers. Baked ziti is even better the next day. Aglianico, Nero d’Avola or Chianti go well with the ziti.

By making the marinara while the pasta water comes to a boil and the salad as the ziti bakes, dinner will be ready in about an hour.

And for dessert, top a big scoop of vanilla gelato with a shot of limoncello or your favorite liqueur. Who knows, after all that wine this might be just what you both need to get lucky.

Still want to go out for Valentine’s Day dinner? Try one of these North Beach restaurants.

Buon appetito! Happy Valentine’s Day!

Baked Ziti alla Sorrentino
 
Prep time
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Total time
 
Easy baked ziti is sumptuous. The pasta is coasted with creamy ricotta, mozzarella and marinara then baked in the oven until crispy on top.
Author:
Recipe type: Main
Cuisine: Italian
Serves: 4-6
Ingredients
  • Marinara Sauce
  • 28 ounce can San Marzano tomatoes, crushed by hand
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, smashed
  • 1 large branch of fresh basil
  • 1 tablespoon dried oregano
  • ½ teaspoon sea salt
  • Baked Ziti
  • 1 pound ziti
  • 1 pound ricotta
  • 8 ounces fresh mozzarella
  • 3 cups marinara sauce
  • 5 basil leaves
  • 1 cup grated parmigiano, pecorino or grana padano
Instructions
  1. Before you get started put a large pot of well salted water to boil over high heat. (Use about 5 quarts of water and at least 1 tablespoon of sea salt for a pound of pasta.) Heat the oven to 375 degrees.
  2. Marinara Sauce
  3. Put the olive oil and garlic in a pan and over medium-high heat. Saute the garlic until it starts to take on some color.
  4. Add the tomatoes, basil, oregano and salt.
  5. Reduce the heat to medium-low, stir occasionally and cook until the sauce thickens, about 20 minutes.
  6. Set the sauce aside.
  7. Baked Ziti
  8. Cut the mozzarella into 1-inch cubes.
  9. Put the ricotta in a strainer to drain.
  10. Cook the ziti in a large pot of well-salted rapidly boiling water. Drain the ziti just as it reaches al dente, about 10 minutes.
  11. Put the ziti in a large bowl. Add the ricotta, mozzarella, ½ cup grated cheese, 2 cups of marinara sauce and basil leaves ripped in small pieces. Mix to coat the pasta well,
  12. Cover the bottom of a baking dish with marinara sauce.
  13. Spread the ziti evenly in the baking dish.
  14. Top the ziti with the remaining marinara sauce and sprinkle with the remaining grated cheese.
  15. Bake in the oven until the top of the baked ziti starts to turn golden, about 30 minutes.
  16. Serve immediately.

 

 

 

 

 

 

Celebration Crab Salad on My New Year’s Eve Menu

Dungeness Crab Salad
Dungeness Crab Salad

San Franciscans love dungeness crab this time of year. The crabs are big and meaty this season. I’m making a celebratory dungeness salad with celery and shallot, EVOO and Meyer lemon.

The lemon perks up the briny sweetness of the crab bathed in mellow olive oil. The celery and shallot add a background crunch to the crab salad. Simple and sinful.

If your have steamed, cleaned and cracked crab the salad is done in 10 minutes. Use the recipe below and put a celebratory crab salad on your table. Add fried calamari and giardiniera and your antipasti is complete.

Lentil soup with cotechino is a traditional New Year’s Eve first course. It brings you good luck in the new year. The dish full of tiny lentils represents the coins you will amass in the new year and the fat boiled sausage your impending opulence.

I wasn’t completely satisfied with the New Year’s Eve dinner menu I posted the other day. Something was amiss. As often happens I found inspiration in the market.

There it was, a beautiful boneless leg of veal roast sitting in the display case at Little City Meats. The roast with a zesty spinach stuffing will be the anchor of my meal. I’ll post this recipe soon.

I’m all set for New Year’s Eve dinner at my place. Are you?

Except for the Prosecco, we’re drinking some nice California reds.

Buon Capo d’Anno! Happy New Year! Buon appetito!

Gianni’s New Year’s Eve Dinner Menu

Antipasti

Calimari fritti. Fried calamari served with vinegar pepper confetti.

Fresh dungeness crab salad with celery, shallot, EVOO and fresh Meyer lemon (recipe below).

Giardiniera

Zeppole. (fried savory, light doughnuts with anchovies)

Prosecco, a sparkling dry wine from the Veneto in northern Italia

Primo Piatto

Lentil soup with cotechino

Pinot Noir, Beulieu Vineyard, Carmeros Reserve, Napa, 2007

Secondo Piatto

Leg of Veal Roast with spinach stuffing

Roasted spaghetti squash

Cabernet Sauvignon, Francis Coppola Diamond Collection, Ivory Label, Napa, 2010

Dessert

Sfogliatelle (crispy Neapolitan pastries filled with sweet ricotta)

A sip or two of my homemade limoncello and my strawberry liqueur

Italian still and sparkling bottled waters throughout the meal

Celebration Crab Salad on My New Year's Eve Menu
 
A fresh clean taste of the sea, dungeness crab salad with shallot and celery,
Author:
Cuisine: Italian
Ingredients
  • 2 steamed dungeness crab
  • 2 celery stalks
  • 1 shallot
  • ¼ cup EVOO
  • 1 lemon
  • 2 tablespoons chopped fresh Italian flat parsley
  • Sea salt and freshly ground pepper to taste
Instructions
  1. Steam the crab or buy steamed, cracked crab at the market. (Blue crab or boiled shrimp can be substituted for the dungeness crab.) Put the crab meat in a bowl and set aside.
  2. Clean and crack the crab. Pull out out all of the meat leaving the pieces as intact as possible.
  3. Cut the celery in very thin slices.
  4. Squeeze the lemon juice in a small bowl.
  5. Mince the shallot and add to the lemon juice. Let it sit for 5 minutes to mellow its flavor.
  6. Add the EVOO and whisk well.
  7. Pour the dressing over the crabmeat.
  8. Add salt and freshly ground black pepper to taste.
  9. Roughly chop the parsley and add to the crabmeat. Mix well.
  10. Put the crab salad on a serving dish and serve chilled.
  11. Serves 4-6.

 

A Lucky New Year’s Eve Dish

Capellini with Crab Sauce
Capellini with Crab Sauce

Just back from Christmas with friends and family in Jersey. Now it’s time to plan my New Year’s Eve menu. I’ll share this year’s menu when I’m done.

In the meantime, here are a couple of classic dishes to get you started with your planning. I know I’ll make both these dishes this year.

Like many other cultures, Italians and Italian-Americans serve a bean dish as a talisman for a successful new year. The lentils in my dish symbolize all the money you’re gonna make next year. It’s a delicious, nutritious lentil soup with sausage. Add it to your New Year’s table.

Thank God the San Francisco dungeness crabber strike is settled so we’ll be eating fresh crab. I’m making linguine with a zesty dungeness crab sauce. Any long pasta will work. I like it with capellini too.

Check out the New Year’s meal I served last year. It was quite tasty and lasted right up to the Times Square ball drop.

Roasted Turkey & All The Fixings

Roasted Turkey Resting

Still undecided about your Thanksgiving dinner?

Try my recipes for Roasted Turkey scented with rosemary, sage, lemon and garlic, chestnut/sausage stuffing and easy pan gravy.

While the oven is hot, add brussels sprouts roasted with pine nuts and parmigiano and butternut squash roasted with honey and sage. Just add your favorite appetizers, dessert and wines for a delicious Thanksgiving meal.

How easy is that? No slaving over pots and pans on top of the stove, everything just roasts in the oven. Make the easy pan gravy while the turkey rests on the counter before carving. Spend less time in the kitchen and more time with your friends and family around the Thanksgiving table.

There are lots of other vegetable recipes on my blog and you can get my free vegetable eBook recipes there too.

Happy Thanksgiving! Buon appetito!

Chicken Cacciatore

Hunter’s Style Chicken–Pollo alla Cacciatore

Flavor memories of my Mom’s hunter-style braised chicken overwhelmed me. I headed down the hill to get what I needed to make this easy, rustic dish.

I’m a breast man but go ahead and include all of your favorite chicken parts. The breasts take less time to cook so just simmer dark meat pieces a bit longer. Use bone-in and skin-on chicken for more flavor.

My recipe includes my father’s “secret” ingredient. He always added a sweet vinegar pepper to his chicken cacciatore. If you’re really energetic make my easy vinegar pickled peppers. (If you don’t have vinegar peppers use a dozen vinegar-brined capers or just a few drops of red wine vinegar. The acidity balances the sweetness of the peppers.)

I served the chicken cacciatore up with creamy polenta so I didn’t lose any of the sauce on the plate. Boiled rice works well too. You can also use the sauce for pasta.

The chicken is moist and tender, bathed in the chunky, sweet tomato-pepper sauce. I like to get a piece of bell pepper with each bite of chicken. Sometimes when I’m lucky, I get a piece of the piquant vinegar pepper too. Heaven!

Buon appetito!

[amd-recipeseo-recipe:105]

Crispy Succulent Shrimp (Gamberi Fritti)

When I was a kid on a steamy summer Friday night in Jersey, fried fish was one of my favorite dinners. My Mom lightly dredged an array of fish in flour and quickly fried them in olive oil. We ate the fish hot out of the oil with just a squeeze of lemon and a sprinkle of salt.

I liked the crispy sweet shrimp the best. I’d grab one from the stove and shove the whole thing in my mouth. If I tried to get another my Mom always shooed me away. “Save some for the table!”

The fat white Gulf prawns at the fishmonger this morning were just right for today’s lunch. I’m eating at least a half dozen with abandon.

A quick meal with the pristine taste of the sea. Fry the shrimp and serve them hot out of the oil with a squeeze of lemon. The shrimp are paired here with my version of panzanella, a summer tomato and bread salad. Just add a bottle of crisp, chilled pinot grigio to the table and eat.

Fry up your favorite fish as well. I really like a nice piece of fried sole. You can quickly fry up some squid too, as I did in my calamari fritti video.

Buon appettito!

[amd-recipeseo-recipe:99]

An Easter Dinner Menu for You

Porchetta

Porchetta Here’s a 4-course Easter dinner suggestion. I even threw in Italian wine pairings.

Follow my easy video demonstrations and text recipes (a fan suggests I call these “videocipes” or “recideos”) and make dinner for yourself. Bake the 2 traditional Easter Pies the day before and let them sit overnight. They’ll taste better after all the flavors meld. Make the soup the day before. It tastes best the next day too.

That’s 3 courses ready to go. You can make the main course–roasted herb-infused pork with 2 delicious sides–on Easter in just a couple of hours including cooking time.

Don’t forget to pick up your Columba Pasquale the traditional Easter bread in the shape of a dove. They’re at every North Beach caffe, deli and bakery. Hopefully you’ll find one near you. Buona Pasqua! Happy Easter!

Antipasto

A slice of Pizza Rustica the savory cheese, salumi and ricotta deep-dish pie. A dry Prosecco pairs well.

Primo Piatto

A nice bowl of Italian Wedding Soup. Finish up the Prosecco.

Secondo Piatto

Pochetta, Sweet-Sour Onions, Truffle Roasted Potatoes go well with a hearty Aglianico, Taurasi or Lacryma Christi (Tear of Christ) all from near my mom’s village in Campania.

Dolce

A sweet slice of the traditional deep-dish ricotta pie Pastiera Napoletana.

Espresso

 

SF Seder From The Roman Ghetto

Carciofi alla Romano. Artichokes with a breadcrumb, minced mint, parsley, garlic, and anchovy stuffing poached in EVOO and water. An authentic treat from la cucina ebraica, straight from the Jewish ghetto in Roma.

I’m jazzed. San Francisco’s own world-famous Italian cook, teacher and author Joyce Goldstein is preparing a Seder at Perbacco on April 10. The roots of this meal are in Square One, Goldstein’s sorely missed Jackson Square restaurant. She first served a Seder meal there in 1989 celebrating the food of the Italian Jewish kitchen.

I had forgotten about this event but an office-mate reminded me this morning. I called Perbacco right away to book an early table for 10 of us.

“Sorry” Perbacco’s Steven said. “Come at 8:45”. “Can’t do it,” I told him. How about three tables for four at 6:00.” “Yes I can do that but they won’t be together.” “That’s OK at least we’re in the door.” I wasn’t missing this meal.

A half-hour later my phone rang. It was Steven. “Just had a cancellation. I can give you a table for 10 at 5:30. It’s in the private room upstairs overlooking the kitchen.” “I’ll take it! Can you see down into the kitchen?” “Yes. I look forward to meeting you at the Seder.”

Score! Turns out the room sits 18 and half of the seats at the table are already claimed. So far we’re half Jewish and half Gentile.

So what am I so excited about? I’m a big fan of cucina Ebraica, the food of the Italian Jewish kitchen. Within a day or 2 each time I arrive in Roma I lunch at Giggetto al Portico d’Ottavia overlooking incredible Roman ruins in the Jewish Ghetto. My typical meal is carciofi alla Giudia, crispy fried artichokes in the Jewish style that look like a giant chrysanthemum on the plate, then spaghetti alla carbonara and last fried baccala (reconstituted dried-cod fillet) all washed down with chilled local Frascati. Here’s my video making the stuffed artichokes that I first had in the Ghetto.

I won’t be in Roma again until later this year so here’s my chance to enjoy some of the fantastic Italian food from the Ghetto right here in San Francisco.

I loved Square One and one of my favorite cookbooks is Joyce Goldstein’s Cucina Ebraica–Flavors of the Italian Jewish KitchenWith Joyce and Perbacco’s maestro Staffan Terje in the kitchen this will be quite a night. Here’s the Seder menu. Give Stephen a call. He’s good. Maybe he can still find you a table on Perbacco’s busiest night of the year. Or, join our private communal table. Let me know if you’re interested and if any seats are available I’ll shoot you an email.

Washington Square Park Now Complete

Original Original Joe's Sign

There was just one shuttered space left on the blocks surrounding Washington Square Park. Now there are none.

The historic Original Joe’s restaurant re-opened in North Beach Thursday more than four years after a fire shuttered its Taylor Street location in the Tenderloin.  “Joe’s Special,” a combination of hamburger, steak and eggs is iconic.

We learned last April that after years of searching for a suitable location the owners settled on North Beach. John Duggan, whose  grandfather opened the restaurant in 1937, told the Chronicle’s Paolo Lucchesi:

Obviously, it’s been a long and intense process to find a space that fit our concept. When you have 70 years of history, with a restaurant your grandfather started, you want to be deliberate, We wanted to make sure we go somewhere we can be for another 70 years.

North Beach is quintessential San Francisco. We wanted to choose a place that was part of the fabric of the city, and with this space, with how long Fior d’Italia goes back, people have been eating here for 100 years.

We waited almost a year for Original Joe’s to open. The gorgeous brand new restaurant is on the corner of Union and Stockton facing Washington Square Park. This prized corner is bustling once more.

Mayor Lee was at the ribbon-cutting and declared Thursday Original Joe’s Day in San Francisco. At a newsconference co-owner Elena Duggan said, “This is a real San Francisco neighborhood. And, the neighborhood and the outpouring has been incredible. We feel so supported and lucky to be here.”

Duggan? Is that Italian?

“We are Italian. My father’s Irish though, it’s a mean combination.”

Benvenuti Original Joe’s and the Duggan family. I hope you have a fantastic 75th Anniversary in your new home in North Beach. Centanni! (Another hundred years!)

Original Joe’s serves comfort food and Italian-American dishes. Here’s the food menu and the cocktail menu.

Buon appetito! See you there.

Holidays in America

Lidia Bastianich, Holidays in America
Lidia Bastianich, Holidays in America
Lidia Bastianich. Photo by PBS.

Need a boost as the holidays near? I got one watching the first episode of PBS’ Lidia Celebrates America: Holiday Tables and Traditions.

Lidia Bastianich explores holiday traditions that bring family and friends together at the table.  The show is a celebration of diversity and of the common human experience. If you missed it on TV catch it on the web. You’ll feel good.

The Mexican Christmas dinner with four generations of the Cortez family who own Mi Terra restaurant in San Antonio and Passover Seder with a New York City family and food maven Ruth Reichl are great. But my two favorites are the Feast of the Seven Fishes Lidia cooked in her kitchen with Stanley Tucci and the Chinese New Year meals here in San Francisco with Chinatown legend Shirley Fong-Torres.

I love Tucci’s insight into the role of food in Italian families. Shirley tells a fascinating story of how the Fong family from China became the Torres family in the Philipines and prospered in San Francisco.

Go shopping with Lidia and Mo Rocca on Arthur Avenue, “New York City’s Real Little Italy”. Explore the streets of San Franciso’s Chinatown and glimpse Shirley’s deep understanding of this great neighborhood.

There are some great recipes on the site too. If you need more recipes for your own Christmas Eve Feast of the Seven Fishes try some of mine.

Buon Natale!

Christmas Eve Feast of Seven Fishes (Cena di Vigilia)

Arancini with aioli

UPDATE: There is now a video recipe for Cioppino, the simple and easy seven-fish San Francisco stew: WATCH NOW

Italian-American families have their favorite dishes for Christmas Eve fish dinner – some serve 7 fish (for the 7 sacraments or 7 virtues), some serve 10 (for the 10 stations of the cross) and others 13 fish (for Jesus and the 12 apostles). I serve 7 fishes not for the religious symbolism but to draw family and friends to the table to enjoy a great 3-course fish meal and each other during the holiday season.

When I was growing up my family ate fish because it was a Catholic rule, no meat on Christmas Eve. We loved this meal so much we still cook it many years after the meat ban was dropped by the Church. It’s a big part of my holiday tradition. You can catch some of my excitement in the video we just released. I fried up some squid.

If you want to eat some fish on Christmas Eve or any day of the year check out some of my fish posts from the past year. Cook one dish or a bunch at the same time. You’ll be eating well in any case.

Let’s see if we can get to 7 fish dishes. Your first one is Calamari Fritti above.

Continuing the antipasto (before the meal) theme, how about some steamed mussels and clams with a hunk of garlic bread for dunking in the broth? (Like the calamari fritti eat these as soon as they’re done.)

Cod fish cakes anyone? If I was serving the cakes with other dishes in the antipasto I’d make the cakes much smaller, almost bite size. (You can make them ahead and warm them in the oven before serving.)

Maybe arancini (fried rice balls) stuffed with bay shrimp and served with a spicy aioli? (You can make them ahead and warm them in the oven before serving.)

Here’s one that you can put out in the antipasto course or use as a secondo piatto (second course) dish. I always have to have some sole on Christmas Eve.

For the primo piatto (first course) linguine in a spicy crab tomato sauce.

Here’s a great secondo piatto (second course), halibut baked with roasted cherry tomatoes, potatoes and green olives. I like to roast the whole fish, a branzino or sea bass, using this recipe. Just put the herb(s) inside the fish otherwise follow the original recipe. Debone the fish before serving.

That’s 7, but hey, it’s the holidays so here are a few more: fried shrimp, sword fish with salmoriglio sauce and  shrimp with oregano and garlic, simply roasted in a hot oven; and baccala salad below.

Check out my free vegetable eBook for some ideas of sides to serve with these fish dishes. Buon Natale!

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[amd-recipeseo-recipe:79]

 

A Post-Thanksgiving Melting Pot Dinner

Chicken Marsala

You would think everyone would be sated after a big Thanksgiving feast. Two branches of the family were here in northern Jersey and we didn’t want to miss the opportunity to gather together before everyone scattered.

While heavily Italian-American, our table reflected the ethnic blending in America and the many diets prevalent today. The menu was crafted to satisfy the cravings of some at the table and the dietary needs of others.

My goddaughter makes a mean yellow rice passed down from her husband’s maternal Syrian grandma and it was a special request. One of my nieces is vegan so I wanted to make sure there were dishes she could eat too. It was a spectacular meal.

Here’s the menu.

Anitpasti platter with all the stuff we didn’t finish on Thanksgiving.

Ditali pasta in a simple onion and pea sauce.

Chicken Marsala, broccoli rabe and yellow rice. My vegan niece Jo Anne brought great peppers stuffed with spicy mushrooms, quinoa and black beans.

Dolce was all of the pies and cakes we didn’t finish on Thanksgiving. JoAnne’s vegan pumpkin bread was the star.

We had a great day together, catching up on all the family news and enjoying just being together. In our family, our culinary tradition is the glue that holds us all together.

This Chicken Marsala is an easy recipe with a really big payoff. We made enough for 20 at the table and some for Breanna to bring back to college to share with her friends. Buon appetito!

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