Читать книгу Italian Recipes For Dummies - Amy Riolo - Страница 58

Meat was traditionally not eaten from Friday until Sunday mass in the Catholic church, but nowadays it is usually only abstained from on Fridays and during Holy Week during Lent. In the past, sugar and dairy were often refrained from, so there are some historical recipes that do not include those ingredients, made specifically for Lent. Today, typical late winter and spring fare is consumed with special attention to eating seafood on Friday. There are no set Lenten menus.

TABLE 4-9: Christmas Eve Menu

Course	Recipe	Location
Antipasto	Giardiniera/Quick Italian Pickles Insalata di mare/Seafood Salad Gamberi al limone e rosmarino/Lemon and Rosemary Scented Shrimp	Chapter 6
Primo	Pasta con tonno e finocchio/Bucatini with Fresh Tuna and Fennel	Chapter 8
Secondo	Pesce in acqua pazza/Neapolitan-Style Fish in Crazy Water Involtini di tonno e melanzane/Fresh Tuna and Eggplant Roulades Cozze in brodo con pomodori e zafferano/Mussels in Tomato Saffron Broth Capesante con salsa di balsamico bianco/Scallops with White Balsamic Sauce	Chapter 11
Contorno	Finocchio in padella con scalogni e castagne/Pan-fried Fennel, Shallots, and Chestnuts	Chapter 14
Insalata	Insalata di riso/Sicilian Rice Salad	Chapter 15
Frutta	Macedonia di frutta con noci/Fruit Salad with Walnuts	Chapter 17
Dolce	Struffoli/Neapolitan Honey Drenched Fritters Cannoli Petrali Cucidati/Southern-Italian Fig Cookies Mostaccioli/Chocolate Holiday Cookies	Chapter 18 Chapter 18 Chapter 19 Chapter 19
Caffé	Caffé/Classic Espresso	Chapter 16

During Carnevale, there are several sweet treats such as Pignolata (which is similar to Struffoli), Chiacchiere (fried pastry fritters called “gossips”), and other sweet fried treats. Zeppole di San Giuseppe/St. Joseph’s Day Cream Puffs are made in honor of St. Joseph (the patron saint of pastry chefs), along with a large meal including fava beans in some areas. St. Joseph’s Day is also Father’s Day in Italy.

TABLE 4-10: Christmas Day Menu

Course	Recipe	Location
Antipasto	Antipasti misti (salumi e formaggi)/Antipasto Platter Vrasciole/Calabrian Meatballs Suppli al telefono/Roman Risotto Croquettes	Chapter 6 Chapter 13 Chapter 10
Primo	Lasagne classica/Homemade Lasagna Bolognese-Style	Chapter 9
Secondo	Filetto di manzo marinato/Rosemary and Balsamic Marinated Filet of Beef	Chapter 13
Contorno	Patate raganate/Calabrian Potato Gratin Peperonata/Roasted Mixed Pepper Medley	Chapter 14
Insalata	Insalata Caprese/Caprese Salad (shaped into candy canes)	Chapter 15
Frutta	Ficchi secchi al cioccolato/Almond-Stuffed Dried Figs in Chocolate	Chapter 17
Dolce	Struffoli/Neapolitan Honey-Drenched Fritters Petrali cucidati/Southern-Italian Fig Cookies Mostaccioli/Chocolate Holiday Cookies Biscotti di Regina/Calabrian Sesame Cookies	Chapter 18 Chapter 19 Chapter 19 Chapter 19
Caffé	Caffé/Classic Espresso	Chapter 16

On Easter, egg-based dishes such as Frittate and sweets as well as breads and savory pies made with eggs are traditional (see Table 4-11). Fresh spring vegetables such as artichokes, asparagus, fava beans, carrots, and baby vegetables are all featured. In Calabria, my family makes Cozzupe di Pasqua/Calabrian Easter Bread to eat at breakfast on Easter morning and to distribute, while the more well-known Colomba/Traditional Easter Dove Bread is eaten throughout the country and enjoyed internationally. The Pastiera/Neapolitan Easter Pie is a must in the Campania region, while others make Zuccotto/Florentine Cream-Filled Dome Cake and Sicilians make Cassata Siciliana/Sicilian Ricotta-Filled Cassata Cake for dessert. See Chapters 18 and 19 for more information on these sweet treats.

TABLE 4-11: Easter Menu

Course	Recipe	Location
Antipasto	Frittata di carciofi, asparagi, e cipolle caramellate/Artichoke, Asparagus, and Caramelized Onion Frittata	(An adaptation of Frittata di verdure/Mixed Vegetable Frittata in Chapter 12.)
Primo	Ravioli Capresi/Capri-Style Ravioli	Chapter 10
Secondo	Capretto al forno/Roasted Kid OR Agnello al forno/Roasted Lamb OR Polpette d’agnello/Lamb Meatballs	Chapter 13
Contorno	Asparagi grigliati con balsamico bianco e parmigiano/Chargrilled Asparagus with White Balsamic and Parmesan	Chapter 14
Insalata	Insalata Siciliana con le patate/Sicilian Salad with Potatoes	Chapter 15
Frutta	Vassoio di formaggi/Cheese Platter Fragole in aceto balsamico/Strawberries in Balsamic Vinegar	Chapter 17
Dolce	Pastiera Napoletana/Neapolitan Easter Pie OR Zuccotto/Florentine Cream-Filled Dome Cake OR Cassata Siciliana/Sicilian Ricotta-Filled Cassata Cake	Chapter 19 Chapter 18 Chapter 18
Caffé	Caffé/Classic Espresso	Chapter 16