Some of the most delicious traditions come from Italian homes during the holidays. Although Italians always seem to take an interest in food particularly during the numerous holidays throughout the year, at Christmas, food always seems to become a priority. Apart from the many religious traditions, this is the time each year when family celebration foods are prepared and families gather together to enjoy this special season.
Here is my suggestion for some seafood dishes for your Italian menu during the Holidays. Add a few vegetable side dishes, and a tasty dessert, and enjoy!
CURED SALMON
Cured salmon with onions and capers
Cured salmon with onions and capers
Ingredients:
1 1/2 Pound Salmon Fillet
1/2 Cup Fresh Lemon Juice
1/2 Cup Dry White Wine
Cracked Black Pepper
1/3 Cup Extra Virgin Olive Oil
Salt
To Garnish: (Choose As Desired)
Finely Sliced Red Onions, Or Chopped Green Onions
Capers
Chopped Tomato
Lemon Wedges
Directions:
With a very sharp knife, cut the salmon into thin slices on the diagonal.
Place in a large casserole dish, and pour the lemon juice and white wine over top.
Cover with plastic wrap, and refrigerate for 2 to 2 1/2 hours, stirring once during this period.
Pour the curing liquid off the salmon, and dress with the olive oil, salt and cracked pepper.
Serve with garnish of choice.
Serves 6.
LEMON PASTA WITH GRILLED SHRIMP
This pasta has a delicate lemon flavor that is delicious topped with grilled seafood such as shrimp.
Ingredients:
1 Pound Long Pasta-Either Dried Spaghetti or Fresh Fettuccine
1/4 Cup Fresh Lemon Thyme (Or Fresh Parsley or Basil)
1 Medium Cloves Of Garlic, Minced
1/4 Cup Olive Oil
Zest & Juice Of Two Lemons
1/2 Cup Toasted Pine Nuts
Salt & Pepper
To Serve:
Cracked Black Pepper
3 to 4 Grilled Shrimp Per Person (Optional)
Directions:
Mix together the oil, garlic, thyme, lemon zest and juice, and season with salt and pepper.
Add the toasted pine nuts, stir well, and allow to sit for a couple of hours for the flavors to meld.
Cook the pasta in boiling salted water until it is al dente.
Just before draining, remove a small cup of pasta water.
Drain the pasta, and return it to the pot with the lemon sauce over high heat.
Add a little pasta water to prevent it from drying out.
As soon as it is piping hot, remove from the heat and serve.
Scoop the pine nuts off the bottom of the pot to top the pasta, and serve topped with grilled shrimp if using.
Offer additional cracked black pepper if desired.
Serves 4.
SICILIAN SWORDFISH WITH FRESH TOMATO RELISH
Sicilian swordfish with fresh tomatoes
Sicilian swordfish with fresh tomatoes
Ingredients:
2 Swordfish Steaks, at Least 1 Inch Thick, Cut in Half Lengthwise (About 1 1/2 Pounds Total Weight)
3 Tablespoons Olive Oil
1 Cup Seasoned Bread Crumbs
For The Tomato Relish:
1 Pint Ripe Cherry Tomatoes Finely Chopped
8 Pitted Black Olives (Kalamata Work Well)
2 Teaspoons Capers
1 Clove Garlic, Finely Minced
2 Tablespoons Olive Oil
Salt & Pepper To Taste
1/4 Cup Chopped Fresh Parsley
Directions:
Lightly brush the swordfish steaks with olive oil and season with salt and pepper.
Place the bread crumbs on a shallow plate, and lay the swordfish on top.
Bread the other side as well, pressing the crumbs onto the sides of the fish so they stick, then refrigerate for about an hour.
Mix together the topping ingredients and set aside.
To Pan Fry: Spray a heavy frying pan with olive oil spray and heat over medium heat. Cook the swordfish steaks about three minutes on each side or until just barely cooked.
To Grill: Fire up the grill, and once hot, cook the steaks over medium heat just a couple of minutes on each side.
The outer breaded coating should be golden brown, while the interior of the steak remains moist.
Serve immediately, with a scoop of the tomato relish on each steak.
Serves 4-6.
GRILLED OCTOPUS
Grilled octopus
Grilled octopus
Ingredients:
2 Pound Octopus
1 to 2 Wine Corks
1 Cup White Wine
1 Lemon, Halved
Extra Virgin Olive Oil
2 Cloves of Garlic, Minced
4 Tablespoons Olive Oil
Fresh Chopped Parsley
Sea Salt & Cracked Black Pepper
Directions:
In a saucepan large enough to hold the octopus, add one half of the lemon, a wine cork, and the cup of white wine.
Add enough water to cover the octopus and cover with a lid.
Heat on a stove burner on high, and once boiling reduce the heat to a slow boil.
Cook under the octopus is tender when pierced with a fork.
Shut off the heat and allow the octopus to cool in the cooking water to room temperature.
Remove the tentacles from the head and if you want, cut the head into pieces as well.
Drizzle the octopus pieces with a little olive oil and mix to lightly cover.
Heat up the grill or broiler, and cook until the edges begin to brown and crisp.
Drizzle on a little more olive oil, squeeze the remaining lemon on top, and sprinkle with chopped parsley and minced garlic.
Season with salt and pepper and serve.
Serves 4.
Donate