(photo: fish salad made with octopus, shrimp, squid, scungilli, and scallops; choose just a few fish for a good fish salad)
We hope everyone had a wonderful Christmas holiday and spent quality time with their friends and family! We cooked a traditional Italian Christmas Eve dinner and wanted to share our photos with you, including pictures of our dinner antipasto and main courses. The final dishes included:
- Prosciutto, Cacciatore, and Finocchiona salumi platter
- Cheese platter (Provolone Auricchio, Manchego, Pecorino “Monte Poro”)
- Bruschetta with black truffle and extra virgin olive oil
- Boiled shrimp with cocktail sauce
- Zeppole (plain and anchovy)
- Eggplant fritters
- Olives (Taggiasche and Castelvetrano)
- Raw clams
- Baked flounder
- Bacalla with tomato sauce and capes
- Fish salad (octopus, shrimp, scallops, squid,)
- Risotto Milanese
- Steamed mussels with white wine
- Fried calamari
- Green salad
- Baked broccoli with breadcrumb, garlic, and red pepper flake
- Green beans with garlic
- Baked shrimp
- Baked clams
(photo: baked broccoli, founder, shrimp, and clams)
(photo: fish salad, risotto Milanese, string beans, green salad, fried calamari, baked clams, and bacalla in tomato sauce)
(photo: fish salad made with octopus, shrimp, squid, scungilli, and scallops; fried calamari, steamed mussels in white wine sauce, green salad)
(photo: baked clams)
(photo: salumi <Prosciutto, Cacciatore, and Finocchiona> and cheese <Provolone Auricchio, Manchego, Pecorino “Monte Poro”>)
(photo: clams from Long Island ready to be opened)
(photo: olives)
(photo: making risotto with squash and red peppers, including a saffron broth)
(photo: host serving up some risotto)
