La Vigila "THE FEAST of The 7 FISH" is The Southern Italian Ritual Christmas Eve Meal of 7 Fish, Representing The 7 Sacraments of Holy The Roman Catholic Church .. This Meal is a Sacred Ritual of The South of Italy and Italian-Americans in New York, New Jersey, Boston, Providence, San Francisco, New Orleans, Philly and Pittsburgh. And You'd be surprised to know that it is Mostly of The South of Italy and of Italian-America and that many Italians from Central Italy to The North have do not partake of This Great Traditional Feast as it is mainly of The South.
Have You ever wanted to Make or Eat one, but Don't Know Where to Start? The Know-How is mostly Passed Down in Families from one Generation to the Next and Not Much Has Been Written on This Great Subject. Not Until Now anyway with the Publication of This Book by Daniel Bellino Zwicke. You'll Find Everything You Need to Know to Partake, Make, and Eat this Most Important Meal of The Italian Calendar Year The FEAST of THE 7 FISH, known in Italy as Festa di Sette Pesci.. The Book contains Stories, Recipes, and Instructions on How to Make This Great Feast, Your Very Own "FEAST of SEVEN FISHES" so Cook, Make, and Partake, and Mangia Bene.
The FEAST of The 7 FISH by Daniel Bellino is an Amazon Best Seller and Top Book of this exclusive Genre of The Feast of The Seven Fishes. Buon Apetitto e Mangia Bene !
Rinse Artichokes under cold running water. With a sharp Knife, remove the stem, and cut 1 & 1/2 inches from the top of the artichoke. Pull the center leaves apart, and with a spoon, scraped the fuzzy choke from the center.
Place the Olives, Cheese, Salt, Capers, garlic, Parsley, Red & Black Pepper, and Oregano in a large mixing bowl.
Gradually add the Olive Oil to bread crumbs, stirring to mix, and mixture is moistened. Spoon the bread crumb mixture into the center of the Artichokes and in-between the leaves.
Place the Artichokes in a baking pan. Add 1 cup of water to the pan, Drizzle a 1/4 cup Olive Oil over the artichokes. Cover the artichokes with aluminum foil.
Bake the Artichokes in a 350 degree oven for 1 hour.
Remove the foil from the pan. Turn heat up to 400 degrees and bake for about 12 minutes.
Serve the Artichokes. Place each artichoke on a plate, and pour pan juices over the Artichokes.
We searched Google today (October 12, 2023) for Best New Italian Cookbooks, and this is what came up. Number 1 at the Top of The List pf Best Italian Cookbooks is SUNDAY SAUCE by New York Italian-American author Daniel Bellino Zwicke. We have a couple more New Yorkers in the # 2 spot Best Italian Cookbooks with STATEN ITALY by Italian-American cousins Sal Basille, and Francis Garcia of Staten Island, New York.
In the # 3 spot is The Vespers Trial Italian Cookbook by Dominic Vesper and Thomas Vesper.
Two experts teach you how to "really cook" – in the kitchen and the courtroom. Follow Tom Vesper and cousin Dom in The Vespers' Trial Cookbook as they take you on a fun-filled, fact-filled, food-filled, instruction-filled journey to prove the unlikely axiom that good cooks and good trial lawyers share the same skills. All the while giving civil trial lawyers tips for success – from Dom in the kitchen and Tom in the courtroom.
The FOOD of SICILY
Fabrizia Lanza
In the 4th spot # 4 is The FOOD of SICILY by Fabrizia Lanza.
In this all-new cookbook from Fabrizia Lanza, one of the world’s greatest food cultures is distilled in 75 recipes for the home cook, plus a loving tribute to its ingredients, passions, influences, and history
Tucked away on an estate in the countryside south of Palermo is the Anna Tasca Lanza Cooking School, a unique center dedicated to preserving and sharing the great food culture of Sicily. The spirit of the school, now run by Fabrizia Lanza, the founder’s daughter and scion of a renowned family of winemakers that goes back generations, is what makes Lanza’s The Food of Sicily such a singular cookbook—not just a collection of recipes and techniques, but a vibrant and beautifully photographed profile of the land, the people, the history, and so much more.
# 5 BEST - ITALY by INGREDIENT by Viola Buitoni and Molly DeCoudreaux
A fresh approach to Italian cuisine through its most iconic ingredients, presented by Italian-born cooking instructor Viola Buitoni.
From glossy drops of balsamic vinegar to flakes of parmigiano reggiano and spoonfuls of fresh ricotta to creamy grains of risotto—the ingredients of Italian cuisine are beloved staples known the world over, available in specialty stores and served in restaurants across the globe. As a native Roman raised in the Umbrian countryside, Viola Buitoni grew up with these artisanal foods, learning about how they developed from centuries-old wisdom, tight-knit communities, and sustainable production. Now a US-based cooking instructor, Buitoni’s passion is sharing the beloved flavors of her homeland with home cooks.
BEST ITALIAN COOKBOOKS
We did another search and these books popped up.
SUNDAY SAUCE was still in there at # 1 & The Top Spot - Best Italian Cookbooks, with The Vespers Trial Cookbook Italiano Rustica , this time at # 2 instead of 3, with STATTEN ITALY by the two Italian-American cousins Sal & Frncis from Staten Island moving from 2 to the # 3 spot. Still good, and in the top 3.
On this search of BEST ITALIAN COOKBOOKS, The RAGU BOLOGNESE COOKBOOK by Daniel Bellino Zwicke popped up in the # 4 spot Best Italian Cookbooks - Google Search of BEST ITALIAN COOKBOOKS.
Well, these are all good cookbooks, and if you're doing your 2024 Christmas Shopping early or not, we'd recommend any of these fine Italian Cookbooks, escpecially Sunday Sauce at the # 1 Top Spot, will really apeal to all American home cooks, who love cooking Italian, "You can't gowrong."
"Come here kid, lem-me show you something.You never know when you're gonna have to cook for 20 guys some day." Pete Clemenza says to Michael Corleone (Al Pacino) in Francis Ford Coppola's The Godfather. It's one of the most famed movie scenes in history, and of great importance to Italian-Americans. Clemenza is making "Gravy" aka Sunday Sauce, the Supreme Dish of Italian-America, and the dish that brings Italian Families together each and every Sunday. Learn How to Make Clemenza's Sunday Sauce, Meatballs, Pasta Fazool, Momma DiMaggio's Gravy, Goodfellas Sauce, and all of the great favorites of The Italian American Table.
Cook Sinatra's Spaghetti & Meatballs, Italian Wedding Soup and more, and delight in the many stories and factual information written by Italian Food & Wine Writer Daniel Bellino Zwicke. This book is filled with Joy & Love, and you will get many years of both, reading, cooking and eating the dishes in SUNDAY SAUCE "When Italian-Americans Eat".Do you Love Goodfellas, The Godfather, and Italian Food? Of course you do. Learn How to make Clemenza's Brooklyn Mob War Sauce for 20 people some day. Remember that scene in Francis Ford Coppola, Mario Puzo classic Film Trilogy of the Corleone Family of Sicily and Brooklyn, New York. Recipes in Italian-American New York Author Daniel Bellino Zwicke's Best Selling Cookbook (2 Years Amazon Kindle)
SUNDAY SAUCE include; Frank Sinatra Sunday Sauce, Dolly Sinatra's Spaghetti Meatballs, Joe DiMaggio 's mom's Sunday Gravy, and Charlie Scorsese making Sauce in Prison in Martin Scorsese's GOODFELLAS - starring; Robert DeNiro, Joe Pesce, and Ray Liotta making Veal & Peppers and Sunday Sauce. And by-the-way, Joe Pesci and Liotta are both Italians from New Jersey, so they know their stuff when it comes to Italian Food and all things Italian (Mafia speak and so-forth).
This is a soup that my
mother used to make every now and then. Usually when her friend Mary Santangelo
gave her a couple big Cucuzza, from their backyard garden in Garfield. My
mother Lucia learned this recipe from her mother who used to make it back in
Sicily, and she learned how to make it from her mother, my Great Grandmother
Salemi. This dish is one of the quintessential recipes of this book, and also
of both the Italian-American and Sicilian-American table as a whole, and of
course of Sicilians in Sicily, especially in the years of the first 70 years of
the 20th Century from around 1900 to 1970’s or so. The soup is easy
to make and quite economical, feeding about 15 or 16 portions of which you can
serve over a 3 - 4 day time. Cucuzza are not always available in every store,
however more and more super markets are carrying them during their growing season,
and you can always get them at any produce store that specializes in Italian
foods.
1 pound fresh cooked
Fava Beans, or frozen Baby Lima Beans (or canned lima beans)
1 pound imported Italian
Ditalini (or Ronzoni)
Cut off ends of the
Cucuzza and peel it with a vegetable peeler. Cut the Cucuzza in half
lengthwise. Scoop out seeds and discard. Cut into 1 ½ inch cubes.
Put olive oil and cucuzza
in a large 6-quart pot. Cook on medium heat for 5 minutes, occasionally
stirring with a wooden spoon. Add onion and cook for 4 minutes more.
Add garlic and cook for
3 minutes. Add red pepper, and cook for 2 minutes.
Add tomatoes and cook on
high heat for 5 minutes. Add water and cook on medium-low heat for 12 minutes.
Add Fava Beans (or Lima
Beans) and cook on low heat for 6 minutes.
Cook Ditalini according
to directions on package. When finished cooking, drain in a colander, making
sure to reserve 2 – 3 cups of water to add to soup.
Add all the pasta to the
soup. Add salt 7 Black Pepper and stir.
Add water little by
little to the soup until you reach the consistency that you like. The soup
should be fairly thick, yet slightly watery.
Ladle soup into bowls.
Drizzle a bit of olive oil over the top of each bow of soup and pass grated
cheese for your guest to put in their soup.
Save any remaining soup
in a closed container to enjoy anytime for lunch, dinner, or anytime
in-between.
