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In many countries and cultures, Christmas Eve is a special celebration with special food. A typical Calabrian Christmas Eve dinner is always based on seafood, and tradition requires that a total of 13 dishes must be served. We will enjoy a Seafood Extravaganza, to be followed by an assortment of typical Christmas desserts. We will prepare some of the dishes in class, and others will be made ahead, but you will receive recipes and lore for all the dishes on the menu. For our first course, we will start with grispelle, fried dough stuffed with salted anchovies. We will follow with subsequent courses of pasta, two dishes with baccala, a seafood salad, a cauliflower salad and a salad of escarole. Our dessert buffet will include cicirata, little pieces of dough fried and coated with honey, cannariculi, or turdiddi, which are made from the same type of dough but shaped like gnocchi, and the classic dessert of chinulle, a pastry shaped like ravioli stuffed with chestnuts, chocolate, and lots of other goodies and then drizzled with honey. No dessert buffet would be complete without the traditional dessert of Calabria, dried figs stuffed with almonds and coated with chocolate. Buon Natale! |
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Copyright 2005 Rosetta Costantino. All rights reserved.