Feast of The 7 Fish Italian Christmas

 

The Feast of The 7 Fish

The Italian Christmas Feast of The 7 Fish? Ever Wonder about it" Its meaning, make-up, rituals, and of course "How To Make It?" Well Ladies and Gentlemen, You're in Luck." Renowned Chef and Cookbook author Daniel Bellino-Zwicke has just come up with his latest "THE FEAST of The 7 FISH" An Italian-American Christmas Eve Feast, and just in Time for Christmas. If you've ever wanted to know about this wonderful Italian Christmas Tradition and How to make it, then this book is for you. It has Everything you need to know to make this Wonderful Italian Feast and on all levels ..

THE FEAST of The 7 FISH

Feast of The 7 Fish

by Daniel Bellino-Zwicke

in PAPERBACK & KINDLE EDITIONS AMAZON.com

La Vigilia      My Aunt Helen used to make the famous Italian Christmas Eve Dinner, The Feast of 7 Fishes, The 7 Fish of the Seven Sacraments. I know she made it because I used to hear her talking about it when I was a little kid. Although I shared many wonderful meals with my dear Aunt Helen, I never had the pleasure of having the famous Christmas Eve Dinner “La Vigilia” Feast of Seven Fish with her. We always had Christmas Eve dinner with the immediate family and Aunt Helen had the Christmas Eve with her brother and sister and other family members. Aunt Helen was born in Salerno, Italy and was my Uncle Franks (1 of my Mother’s 3 brothers) better half. So for our Christmas Dinner my mother would make an Antipasto of Salami, Provolone, Peppers, and Olives, followed by Baked Ziti and a Baked Ham studded with cloves and Pineapple rings.    The first time I ever had the mystical dinner was about 14 years ago with my cousin Joe, his family and my girlfriend Duyen. We had been talking about this famous Italian Feast a few weeks previous, and were thinking of making it. Joe told me he wanted to have the Christmas Eve Meal of The Feast of The 7 Fishes, known in Italy as La Viglia (The Vigil) or “La Festa Dei Sette Pesci,” which is also known in Italian-America as The Feast of The 7 Fish, the 7 Fish representing the 7 Sacraments.    This Dinner, La Viglia originated in Southern Italy, especially in and around the environs of Napoli. The Feast of The 7 Fish is a Southern Italian tradition that does not exist in the rest of Italy, it is of the South. La Viglia, or “The Feast of the Seven Fishes” as it is known to Italian-Americans commemorates the waiting (Vigil) of the Baby Jesus to be Born at Midnight and the Seven Fish represent the Seven Sacraments of the Roman Catholic Church. Some also believe that the Seven Fish might signify the 7 Days of Creation, or The Seven Deadly Sins, but most believe the 7 Fish pertain to the Seven Sacraments.      So Joe asked me if I wanted to make this festive and all important dinner, to perform the ceremony. He didn’t need to ask twice. I had never made it before and was dying to do so. For a long time I had yearned to partake in this celebrated old Southern Italian Ritual, and this was my chance. Naturally I was excited, so was Joe. So it we had great anticipation of the grand Feast to come and we were filled with happy expectations of the meal to come. And what for the menu? I know Aunt Helen made Bacala, Shrimp Oreganata, Mussels, Baked Clams, Calamari, Octopus, and eel, all much loved Southern Italian (especially Napoli and Sicily) creatures of the Sea. We decided which fish we wanted and how to cook each one. Much thought and planning went into the menu and its execution. Joe wanted; Langoustines, Lobster, and Bacala. Alexandra asked if I would make Stuffed Calamari. We also decided on Shrimp Cocktail, Baked Clams Oreganata, and Cozze al Posillipo. The menu was set. Duyen helped me with the Calamari which we stuffed with Shrimp, parsley, breadcrumbs, and Peas. We braised the Calamari with tomato, white wine, and herbs, and if I must say so myself, the Calamari came out superbly. The Stuffed Calamari were a lot of work to make, but well worth the effort as they were a huge hit with all. The Macari boys, Joey, Edward, and Tommy, as well as sister Gabriella, Alexandra, Little Joey, Duyen, Jose, and Sergio from Barcelona were all in attendance.      The Mussels Posillipo, a great favorite of both Neopolitans and their Italian-American brethren, were cooked with garlic, white wine, parsley, and tomato, of which the sauce is always great to dip your bread into. This dish was one of my mother’s favorites back in the days when few Americans other than those of Italian origins ever ate these wonderful little bivalves. Now-a-days every-body does. As a young boy I remember my mother sending me to Bella Pizza in East Rutherford to get an order of them for her. She always gave me a few mussels to eat, and I have loved them ever since.      Joe helped me to cook the Langoustines. They are hard to find and I had to order a ten-pound box from Silvano in order to get them. The best way to cook langoustines is to split them in half and sauté them on each side in olive oil with a little butter and garlic. We served the Langoustines the same way as Silvano does as we feel his recipe is the best and everybody loves them that way. The Langoustines are served with a salad of thinly shaved fennel and celery dressed in olive oil and lemon with some split cherry tomatoes. Absolutely delicious!!!   The Lobsters we prepared the best way possible, the New England way, steamed and served simply with drawn butter and lemon wedges. There’s nothing better on Earth, well except for Sunday Sauce of course.   Well, that Christmas Eve Dinner The Feast of Seven Fishes was quite a wonderful experience. It was a huge success though quite a lot of work and actually, too much food, everyone was kind of full already by the fifth fish. The following year we decided on incorporating the Seven Fish into three courses instead of seven separate. It was a good decision. We still had 7 different fish, which is a must. Serving these 7 Fish in three courses was a good idea as it is much more manageable that way, both to cook and to eat. So, you will see later on that you can have this great Feast of 7 different Fish in a number of ways; either 7 fish in seven courses or do the 7 fish in three, four, 5, or 7 separate courses, whatever you choose, it’s up to you.    On this particular Feast of The 7 Fish in 3 courses, we decided to make the Stuffed Calamari, which I would not have chosen again because it was a lot of work, but it was Alex’s and Joe’s favorite and they said that it was a must whenever we make the meal. We had the Stuffed Calamari as our Antipasto Course. Alexandra and her mom helped me, so the amount of work was cut down and divided into three. The stuffed calamari took care of two of the seven the shrimp that were stuffed into the squid.  The second course (Primi) of Linguine Frutti de Mare consumed four of the Seven Fish required for the meal. It consisted of Mussels, Clams, Lobster, and Scallops cooked with garlic, oil, herbs, and just a touch of tomato.    The seventh and final fish was fresh Cod that I roasted and served with a sweet and sour onion sauce (Bacala Fresca Agro Dolce). Everybody went bananas for it especially cousin Joe who raved at each and every dish I put down. It’s a pleasure cooking for Joe as his passion for eating and for the Italian-American way of life, the food, the wine, the rituals. Joe truly loves and savors the experience, so I always love to cook for him, Alexandra, their children, or just about anyone for who savors the experience so well. This goes the same for my cousin Anthony Bellino his wife Debbie and their three girls Chrissy, Danna, and Allison, along with all my close friends and family who I share my meals with.    It makes cooking a joy rather than a chore, when cooking for family or friends, you give two of life’s great gifts, a tasty Home-Cooked meal combined with a little bit of love. Scratch that, “A Whole Lotta Love!”    If you don’t want to go so crazy, with 7 Fish as it’s quite an undertaking, you should try to do an odd numbers; 1, 3, 5, 7, 9, or 11. Three (3) is a Nice Number and represents the Holy Trinity of The Father, Son, and Holy Ghost. Basta, e Buon Natale!



  EXCERPTED from THE FEAST of THE 7 FISH   by Daniel Bellino-Zwicke 



  

SECRET ITALIAN RECIPES 

SEGRETO ITALIANO

by Daniel Bellino-Zwicke

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SUNDAY SAUCE

When Italian-Americans Cook

by Daniel Bellino Zwicke

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GRANDMA BELLINO'S ITALIAN COOKBOOK

Recipes From My Sicilian Nonna

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YES Spaghetti & Meatballs is Really Italian !!!

SPAGHETTI & MEATBALLS

"It's Really Italian" !!!

For years now, many so called food Experts who thought they knew more than they actually did wrote disdainfully of the famed Italian dish Spaghetti & Meatballs, saying "it was not authentic Italian food," and is Psuedo Italian. Well, "oh Contraire." Guess what? Spaghetti & Meatballs is Italian. Or should I say Pasta & Metaballs. Yes, pasta with meatballs is a dish eaten quite often in southern Italy and the regions of Puglia, Sicily, and Abruuzo, a native dish is Pasta, (usually short Maccheroni) dressed with Meatballs as a special treat .. The names pf these dishes are called Pasta Seduta, meaning Seated Pasta and Maccaroni Azzese .. Yes Pasta w/ Meatballs, "It's really Italian."   I myself have written about this in my book SUNDAY SAUCE -When Italian-Americans Cook, where I stated at the time that I had hear of certain areas serving Meatballs along with their pasta. And even before I heard this I surmised that out of so many millions of poor Italians over the years it was most certain that in poor familys not wanting to wash more than 1 dish per person eating that momma would not serve pasta and meatballs in seperate courses but together on one plate of Pasta & Meatballs (Spagetti Meatballs). And so as stated before Pasta with Meatballs is an authentic dish served all over Southern Italy, it's reall Italian Food and has names for it, again Pasta Seduta and Maccheroni Azzese .. So there, "In your face Food Snobs," snubbing our beloved Spaghetti & Meatballs, no it's not just Italian-American, which is not a bad thing, it's really Real italian and the mystery and controversy is now setted, it's Spaghetti & Meatballs, millions love it, and billions of plates have been served over the years. Why? People love it, as simple as that ..    

 

LASAGNA CARNEVALE alla NAPOLETANA Has Little Meatballs Inside

Mangia Bene !!!

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Pasta Seduta from Puglia

 are Ziti (Zite) Baked with Meatballs & Mozzarella

In Sicily Zite used to be the Riguer at Weddings Maccarrune di Zita was served with stew pork or Meatballs and was made in large quanities as it was the tradition to bring a hearty plate of pasta as a gift to neighbors both rich and poor. Today in Sicily the word Zite means Bride. Maccheroni di Zita got its name from its role in wedding banquets, the name meant Maccheroni della Sposa, "of the Bride." A little before my time, most Italian-American Weddings were helf in family homes at local club or in a church basement or similar circumstance and the food was made by friends and family and not a caterer. By the time I was a child often at birthday parties, baby christenings or wedding rehersals, the family would make it's own food for the event and not have it catered. And I remember at all these Christneing and what-not, the spread of food was usually Mixed Antipasto Platters and trays of Eggplant Parmigiano and Baked Ziti, along with all sorts of sweet treats like Cannolis, Cookies, and cakes for the dessert course.

Ah, "the Good Old Day," those dishes cooked by my Aunts Helen and Fran along with my Uncle Tony who was quite a good cook as weel, were better than any catered wedding or other party I've ever been to. No comparison. Basta !

     

SUNDAY SAUCE

When Italian-Americans Cook

     

The RAGU BOLOGNESE COOKBOOK

by Danny Bolognese

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Chick Fil A NEW YORK

New York Finally Gets a Chick-Fil-A

It's The HOTTTEST TICKET in TOWN

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MAKE YOUR OWN COPCAT Chick-Fil-A Sandwich at HOME

Recipe in The BADASS COOKBOOK

RECIPES INSIDE :

COWBOY CHILI

The PERFECT STEAK

CHICK-FIL-A SANDWICH

SHAKE SHACK BURGER

KFC KENTUCK FRIED CHICKEN

and More ....

LEARN HOW TO MAKE a SHAKE SHACK BURGER

Recipe in The BADASS COOKBOOK

Shack Burger

Make Your Own !!!

YOUR OWN CHICK-FIL-A

at HOME !!!

THE BIG LEBOWSKI COOKBOOK

GOT ANY KAHLUA ?

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ITALIAN HOT DOGS

An Italian Hot Dog you want to know? What is it? Well it’s a Jersey thing, and you’re not gonna find them anywhere else other the in-and-around Newark, New Jersey and some of the towns surround it. Burgers and Hot Dogs are really big in Jersey and there once was a guy named James “Buff” Racioppi who first served this thing called the Italian Hot Dog. James and his Italian Buddy’s used to have many a card game in Newark’s 9^th Ward way back when. One day Jimmy’s wife threw together something for her husband and card playing cronies to eat. She fried up some Sweet Bell Peppers, Potato, Onions, and Hot Dogs, and when everything was finished frying she put it all between some bread and served it to all the hungry card players. Well everyone just loved the sandwiches and whenever they played cards they begged for her to make the Italian Style Hot Dogs. These Hot Dogs were so popular and everyone just love them that Jimmy decide to open a little stand and sell them. You know the rest, the Italian Hot Dogs were a huge success and Jimmy Buffs Hot Dog empire was born (1932 in Newark, New Jersey). And oh by the way, Jimmy Buff Racioppi is the one who always gets credit for inventing this awesome culinary delight, but the real inventor was Jimmy’s wife Mrs. Racioppi.   My Dad used to take use to all the Diners, Hot Dog & Burger Joints around. We’d go to Jimmy Buffs maybe 3 or 4 times a year. My mom learned how to make these tasty Italian Hot Dogs and we’d have them at least once a month when we couldn’t make it down to Jimmy Buffs. My mom made them so good, they were just as good as Jimmy Buffs. Now you can make them too.


INGREDIENTS :

4 Hero Rolls
1 small Red Bell Pepper and one Green, seeded and sliced
2 medium Onions, peeled and sliced
8 best quality Hot Dogs
2 Idaho Potatoes, peeled and slice ¼” thick
Salt & Black Pepper
¼ cup Canola Oil

Place the potatoes in a small pot of water. Add 1 tablespoon Salt. 

Bring the water to a boil and cook the potatoes at the boil for 2 minutes. 

Turn heat off and drain the potatoes in a colander, shaking off as much water as possible.
Add 1/3 of the oil to a medium frying pan. Turn heat on to medium and add the Hot Dogs. 

Fry the Hot Dogs until they get golden brown and crunchy on all sides, about 8-10 minutes. Turn heat off and leave in pan covered with aluminum foil. Place the ¾ of the oil in a large frying pan and heat to high. 

Put the potatoes in the frying pan and season with a little salt & Black Pepper and fry the potatoes on high heat for 6 minutes. Add the Bell Pepper to the pan, turn down the heat and cook the peppers with the potatoes on low heat for 10 minutes, stirring as you cook. Add the onions, season with Salt & Black Pepper and cook the onions with the Peppers & Potatoes over low heat for 8 minutes.

Put the Hot Dogs in with the Peppers, Onions, Potatoes and cook on very low heat for 2 minutes. In the mean time, split the rolls in half but not all the way through, leaving a sort of hinge on one side of each roll. Place in the pan that the Hot Dogs cooked in, turn heat on to high and toast the rolls until they get a little crunchy.

Place two Hot Dogs on each roll and fill each roll with some of the Peppers, Onions, & Potatoes mixture. Serve to your buddy’s and enjoy. The HALF & HALF The half & half is even better that the regular Italian Hot Dog. To make one, instead of putting 2 Hot Dogs in each roll with the Peppers, Onions, & Potatoes, you cook up some Italian Sausages and put one Hot Dog and one Sausage Link into each roll with the Potato, Onions, and Peppers and you’re all set with a Italian Hot Dog Half & Half. You’re gonna Love It!



Excerptd From THE RAUGU BOLOGNESE COOKBOOK  by Daniel Bellino-Zwicke        

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Gucamole Recipe

 

  GUACAMOLE RECIPE :

  Badass Guac From The BADASS COOKBOOK    by Daniel Zwicke

  INGREDIENTS :  1⁄2 cup finely chopped white onion 2 Jalapeño Peppers, seeded and minced 2 tbsp. finely chopped Fresh Cilantro Salt, a pinch 2 medium Hass Avocados (ripe) 2 Plum Tomato, chopped to a medium dice  Cut Avocados in half. Remove the pit. Scoop out pulp and put into a medium size glass mixing bowl.  Mash avocado with a potato-masher or back of a wooden spoon to break down the avocado.  Add all remaining ingredients and mix with a wooden spoon. Serve with Tortilla Chips, and or use as an ingredient for Burritos &Tacos. And Enjoy!

  This Recipe is courtesy of author Daniel Zwicke and is excerpted from the Badass Cookbook 

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IT'S NATIONAL AVACADO DAY 

Avacados are Highly Nutrisious and a great source of Fiber, Vitamin K and Potasium, and are loaded with Heart Healy Monunsatterated Fatty Acids. Avacados are loaded with Antioxidants and Help Fight Cancer, they taste good and are the main ingredient of the hugely popular Guacamole used in Tacos, Burritos, and as a dip ...

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GOT ANY KAHLUA ?

The BIG LEBOWSKI COOKBOOK

ABIDE in It !!!

             

BIG DOGS of ITALIAN WINE NEW YORK

Winemaker of Sassicaia & Punica Wines SEBASTIANO ROSA

with Author Daniel Bellino Zwicke and Roberta Morrel of Morrel Wines

Get Toegther for a lillte Wine and Chat at Kobrand Italian Portfolio Tasting

at The Bowery Hotel, New York, New York

Alberto Chiarlo with Author Daniel Bellino-Zwicke

Alberto Chiarlo the proprietor of Michele Chiarlo  Wines 

of Piedmonte got together for a tasting of Alberto's latest vingtages

of wine, including Barbera Le Orme, Barolo Tortoniano 2010,

Michele Chairlo Barbaresco 2011, Barolo Cerequio 2010,

and Barolo Canubi Michele Chairlo 2007 & 2001 Vintgaes ..

Daniel said the whole line-up of wines was absolutely Amazing! everything was in perfect balance, full of flavor and a joy to drink.

Emelia Nardi with Daniel Bellino-Zwicke

Tatsing some Great Brunello and Rosso di Montalcino

The 1999 Il PARETO From Nozzole Was ROCKING !!!

I normally don't go crazy for non-native Italian Varietals when drinking Italian Wine. That said, I absolutely loved the 1999 Vintage of Tenuta Nozzole's "Il PARETO" a 100% Cabernet Sauvignon based wine that was amazing. It was full of flavor,perfecting and a absolute Joy to Drink. I loved It!

The WINES From MASI Where Also AMAZING !!!

Masi Agricola

I loved all of the Amarone 's that Masi was showing at the Italian Portfolio Tasting ..

The were showing Amarone Mazano 2007 which was really nic and heavy on the prune flavors.

The 2007 Amarone Campolong was awesome as was the Amarone Costera 2009 ..

My favorite Amarone of the day was Seregho Aligheri 2008 which is one of the few wines in the world aged in large Cherry Wood Cask .. The wine was AMAZING !!!

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The RAGU BOLOGNESE COOKBOOK

GRANDMA BELLINO'S ITALIAN COOKBOOK

Recipes From My Sicilian Grandmother

by Daniel Bellino Zwicke

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SUNDAY SAUCE

When Italian-Americans Cook

by Daniel Bellino-Zwicke

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Kentucky Fried Chicken Recipe KFC

    

KFC CHICKEN SECRET RECIPE

 

 KENTUCKY FRIED CHICKEN Recipe

 KFC Secret Recipe : 

 7 cups of Water ¼ cup of Kosher Salt
4 tablespoons Sugar 
 2 tablespoons Black Pepper 

 Mix Salt, Sugar, and Black Pepper into the water, This is a brine that you will put the chicken in. 1 - 3 pound Chicken cut into 8 pieces Add the chicken to the water brine in a large bowl or pot. Put into eh refrigerator for at least 2 hours before cooking. If you can do this over night it would be even better, but not absolutely necessary. 

 NOTE: You can skip the brining step if you’d like. Your chicken will still taste very good, but? 


2 large Eggs and 1 cup of Milk 1 teaspoon of Salt and 1 teaspoon Black Pepper Beat the Eggs. Add the milk, salt and pepper and mix. Set aside until later. 

 SECRET 11 HERBS & SPICES 

 1 ½ cups All Purpose Flour 
 1 teaspoon dry Oregano 1 teaspoon ground Sage 
 1 teaspoon dry Basil 
 1 teaspoon Cayenne Pepper 
 1 teaspoon Sugar
1 teaspoon Salt 
1 teaspoon Black Pepper
2 teaspoons Sweet Paprika 
 ½ teaspoon ground Cumin 
 1 teaspoon Onion Powder
1 teaspoon Garlic Powder 

 Mix all the above ingredients thoroughly in a large bowl. 
Remove the Chicken from the brine and set in a colander or wire rack to let the brine drain off.  
One by one, dredge each piece of chicken in the Flour-Herb mixture. Shake off excess flour. Next dredge each piece of chicken into the egg-mixture, shaking off excess egg, then placing the egg coated chicken back into the flour mixture. 

Shake off excess flour from chicken and place on a plate to rest. 
While chicken is resting, place 5 inches of vegetable oil, lard or Cisco in a small pot. 

Heat the Oil on a high flame. Once the oil is hot enough, place four pieces of chicken in the hot oil and until chicken is cooked through and golden brown, about 12 minutes. 

 Remove the chicken from the hot oil and set aside. Place remaining 4 pieces of chicken in the hot oil and cook for 12 minutes, until done. Serve with whatever side dishes you like and enjoy.  

 

IT'S FINGER LICKEN GOOD !!!

THIS RECIPE & More in The BADASS COOKBOOK

by Daniel Zwicke

THE BADASS COOKBOOK

Is NOW AVAILABLE on AMAZON.com

PAPERBACK & KINDLE EDITIONS

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