L'Italo-Americano

THURSDAY, DECEMBER 10, 2015 www.italoamericano.org 19 L'Italo-Americano T h e F e a s t o f t h e S e v e n Fishes is a big deal in our family. Although the ori- gins of this feast are somewhat mired in controversy, it is a hol- iday that my Italian-American f a m i l y c e l e b r a t e d e a c h a n d every year with absolute gusto. For as long as I can remember, our parents would bundle us against the cold and off we went to celebrate the occasion at my Uncle Nelson's apartment. His family lived above the liquor s t o r e t h a t h e o w n e d a n d w e would run up the steps to his apartment, aroma of wine and spirits floating up the hall, excit- ed to see our cousins, exchange g i f t s a n d e a t f o r h o u r s . T h e burning Yule log was always featured prominently on the TV set. I now carry on this tradition with much love and excitement. The formal sit down dinner is now replaced with a buffet as family and friends come and go, be it for one fish or seven. The seven fish frequently expand to m o r e b u t a l w a y s w i t h m u c h excitement that I sit to plan the menu for the festivity ahead. I a m s h a r i n g t w o o f m y favorite recipes that occasional- ly make their way into the rota- tion of recipes for the Feast. MICHELE BECCI The salmon dish is a festive showstopper that I typically serve at the end of the menu. The brodetto is a more recent addition that knocks off four different fish in one swoop if y o u a r e l o o k i n g t o s i m p l i f y things a bit. And from our table to yours, wishing everyone a very Merry Christmas! Buon Natale! Michele Roasted Basil Salmon on a Bed of Fennel and Tomato A d a p t e d f r o m T y l e r Florence's Roasted Fish Ingredients: • 3 tablespoons olive oil • 3 anchovy fillets • 1 medium onion, very thin- ly sliced • 3 cloves garlic, minced • 1 fennel bulb, very thinly sliced • ½ cup dry white wine • 2 pints cherry tomatoes, halved • 1 tablespoon tomato paste • Pinch of crushed red pepper • Kosher salt • Freshly ground black pep- per • Side of salmon, about 3 pounds, boned, skin on • Kosher salt • Freshly ground black pep- per • ¼ cup fresh basil, chopped • 1 s t i c k u n s a l t e d b u t t e r , room temperature LA BUONA TAVOLA RECIPES COOKING TIPS SEASONAL DISHES • Herbed Panko breadcrumbs P r e h e a t t h e o v e r t o 4 5 0 degress Fahrenheit. In a large skillet, heat the o l i v e o i l o v e r m e d i u m h e a t . Add the anchovy, onion, garlic and fennel. Cook, stirring fre- quently, until the vegetables are softened and caramelized, about 5-10 minutes. Add in the wine a n d a l l o w t o s i m m e r f o r a minute or two. Stir in the cherry tomatoes, tomato paste and red pepper. Cook until the tomatoes are softened a bit, about 5 min- utes. Remove from heat and s e a s o n w i t h s a l t a n d f r e s h l y ground black pepper. Place the tomato-fennel mix- ture in the bottom of a roasting p a n . L a y t h e f i s h f l e s h s i d e down on a cutting board. Lay the fish on top, skin side down. Season the top with salt and pepper. Mix the chopped basil i n t o t h e s o f t e n e d b u t t e r a n d smear the top of the fish with the basil butter. Sprinkle the buttered fish with the bread- crumbs to cover. Place the fish in the oven and roast until medium rare, about 10-15 minutes depending on t h i c k n e s s o f t h e f i s h . F i n i s h under the broiler for a few min- utes to crisp the breadcrumb mixture. Be careful to not over- cook. To serve, divide the fish into portions and serve alongside the roasted vegetables. Seafood Brodetto Ingredients: • ¼ cup olive oil • 1 medium yellow onion, finely chopped • 4 cloves garlic, minced plus one clove for the bread • 1 small or ½ large fennel bulb, cored and finely chopped, fronds reserved • Pinch of crushed red pepper • ½ pound calamari, cleaned; bodies cut into ½ inch rings; tentacles cut in half • 1½ cups dry white wine, divided • 1 (28-ounce can) chopped tomatoes with their juices • 1 cup bottled clam juice • S a l t a n d f r e s h l y g r o u n d black pepper • About 15 littleneck clams, rinsed and scrubbed ¾ p o u n d l a r g e s h r i m p , shelled and deveined • ½ pound scallops, halved horizontally • Crusty Italian bread cut into thick slices In a large cast-iron pot or Dutch oven, heat the olive oil o v e r m e d i u m h e a t . A d d t h e onion, garlic, fennel and crushed red pepper. Cook over moderate heat, stirring frequently, until t h e v e g e t a b l e s a r e s o f t e n e d , about 15 minutes. Add in the calamari. Cook, s t i r r i n g o c c a s i o n a l l y u n t i l opaque, about 3 minutes. Add 1 cup of wine and bring to a boil. Reduce heat to medium low and continue to cook, stirring often, until almost all the wine has evaporated, about 15 minutes. A d d i n t h e t o m a t o p u r e e , clam broth and remaining ½ cup of white wine and bring to a boil then lower heat to a simmer. Cook until mixture is thickened, about 30 minutes. Season with salt and pepper. (Note: I usually go a bit easy on the salt at this stage, as the shellfish can some- times be quite salty.) Add the clams. Cover and c o o k u n t i l t h e s h e l l s h a v e opened, about 5 to 8 minutes. Discard any that do not open. As the clams open, place in a bowl. Add in the shrimp and scallops a n d c o o k j u s t u n t i l o p a q u e , a b o u t 3 m i n u t e s . T a s t e a n d adjust seasonings if necessary. Place the clams back into the pot and stir to combine. Toast the bread slices and rub liberally with the remaining gar- lic clove. Sprinkle the brodetto with reserved fronds of fennel. Drizzle with a bit of extra virgin olive oil and serve with garlic toast. Buon appetito! Joe and Michele Becci are a brother and sister team who love all things Italian. Together, from opposite coasts, they co- a u t h o r t h e b l o g O u r I t a l i a n Table.com. Roasted basil salmon on a bed of fennel and tomato Favorite Fish Recipes for Your Christmas Eve Feast

• Cover