New Year’s Eve Italian Rules & Recipes Galore

Lentil Soup with Cotechino
Lentil Soup with Cotechino

Are you ready for your New Year’s Eve celebration?

Be sure to include these Italian tips and recipes in your plans. You won’t be sorry in 2014 that you did.

There’s an Italian saying that what you do on New Year’s Eve you’ll do all year so be careful.

  1. Wear something red as a wish for good luck in the new year.
  2. Hang mistletoe near your door to ward off evil spirits.
  3. Open a window in a dark room just before midnight to let out evil spirits.
  4. Then open a window in a lighted room to let in good spirits to help you through the new year.
  5. While the window is open throw out something old as a sign that you are willing to put the past behind you and accept what is to come in the new year.
  6. Eat lentils. The small “coins” represent all the money you will earn in the new year. The more you eat the richer you will be in the new year.
  7. Eat grapes. If you have fresh grapes this late in the season it’s a clue that you will prosper in the new year.
  8. Drink something sparkling, spumante or prosecco. A special bubbly toast to a loved one guarantees love all through the new year.
  9. Enjoy fireworks and sparklers to ward off evil spirits.
  10. “Anno nuovo – vita nuova!” “New year – new life!” Italians repeat this often tonight and tomorrow. You should too.

Here are some of my favorite dishes for you to consider.

  1. Lentils with sausage is a lucky dish. The lentils represent all the money you’ll accumulate in 2014 and the fat pork sausage the opulence you will enjoy.
  2. The crab season this year is fantastic. Try a couple of my favorite dungeness crab recipes. Crab salad is quick and light. How about linguine with a spicy crab sauce?
  3. If you didn’t make my cioppino yet this holiday season it’s not too late. Make it the star of your celebration.
  4. Want a full dinner menu for your New Year’s table?  This 4-course meal features a veal roast with spinach stuffing.

Buon appetito! Buon Capodanno! Happy New Year!

New Year’s Eve Menu

Cotechino
Cotechino with Lentils (Image from Cellartours.com)

Still recovering from a wonderful Christmas? Rest up and get ready for New Year’s Eve.

We eat late on New Year’s Eve so that at the end of the meal we can flow right into the midnight ball drop. I minimize my time in the kitchen so here’s a simple menu to maximize your time with friends and family.

Cioppino is a traditional New Year’s Eve dish among North Beach Italian-Americans. I’m combining it with a traditional Italian dish for good fortune in the new year, lentils with Cotechino or roasted Italian sausages.

A glass of Prosecco, the light Italian bubbly, gets things moving in the right direction as your guests arrive.

Start with some antipasti. Keep it simple, maybe some prosciutto di parma with fresh mozzarella drizzled with a great finishing EVOO, or soppressata salami and young pecorino. Scatter some olives around the plate and you’re done. My giardiniera or sweet vinegar peppers make an nice addition to this antipasti platter and my celery mostarda (relish) is always a hit.

Serve the lentils and sausges as your primo piatto, your first course. You can make this dish ahead and just heat it before serving. Make sure you have some good crusty bread on the table to soak up the broth. A fruity, dry red goes well with this dish, a Dolcetto d’Alba or Nero d’Avalo pairs nicely.

For the main course, cioppino is really easy to make so you won’t be away from the party for long. It’s a great fish stew from San Francisco’s Fisherman’s Wharf all cooked in a single pot, less than 30 minutes start to finish. The sour dough bread is a must have with this delicious dish from the sea. I like a Chianti Classico with the fish in a zesty tomato sauce.

For dessert, affogato, a scoop of vanilla gelato showered with a shot of espresso. This is the ultimate simple dessert and the espresso will help you make it to the ball drop.

It never hurts to have a panettone around. The sweet dome bread is studded with candied citrus and raisins. If you have any left over it makes great french toast the next morning.

I’m feeling generous as 2011 draws to a close, so here’s another menu suggestion for New Year’s Eve or New Year’s Day.

Crab is in season and they are heavy and meaty this year. Get one live or steamed from your fishmonger and cook the picked crab in a spicy tomato sauce over linguine. A nice start to the meal.

How about a roast?

My porchetta (roasted pork loin stuffed with herbs) with sauteed escarole and truffle roasted potatoes is a celebratory meal. If you want something really quick try my simple roast pork tenderloin or my roast beef studded with garlic and parsley.

Get my free Italian vegetable eBook and pick the side dishes you want to enjoy.

Felice Anno Nuovo! Happy New Year!