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The Traditional 7 Dishes +1

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Margi Cintrano View Drop Down
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Joined: 03 February 2012
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    Posted: 23 December 2012 at 11:38
Buona Sera, Good Evening,
 
In Italy and USA based Italian households, on December 24th, Christmas Eve, it is common to serve seven fish / shellfish based dishes; including the following:
 
1) Jumbo shrimp cocktail to start
2) salt cod ( bacala ) with fresh parsley, onion and sea salt  
3) Sea bass of flounder type firm white fish or Fresh lake Carp baked in oven
4) steamed mussels in white wine or seafood lasagne
5) clams on the half shell or Linguini al Vongole or baked clams
6) Calamari sautéed or broiled or Brodetto di Pesce which is a boulaibaisse fish and shellfish stew with a luscious tomato seafood sauce
7) Large Shrimp Scampi on a bed of angel hair or Smoked Salmon Carpaccio with capers, Evoo, and Lemon drizzle.
 
These dishes have been tried and true for our culture, and thus, represent the Apostoles, and thus an 8th fish / shellfish is also served; swordfish or cod carpacchio or (seafood) lasagne di mare.
 
Our 1st starter shall be a shrimp cocktail; followed by fresh steamed mussels, clams on half shell, fresh cod pil pil ( in Iberian Section ) or fresh lake Carp baked in oven in white wine, squid broiled in oven served with homemade ali oli, my Grandmom´s Lasagne di Mare, shrimp scampi with lemon on a bed of angel hair, and last but not least; smoked salmon carpacchio with home made breadsticks ( recipe for Grissini in New England Section ).
 
My daughters requested Brodetto di Pesce; here is a couple of quick photos:
 
 Swiss vine Ready to peel Tomatoes.
 
 
 
Finished Shellfish Stew.  
Jason´s Brodetto di Pesce / Lobster and shellfish
Boulaibaisse.
 
This recipe has a lovely history; Jason is from the Mississippi Gulf Coast whose family hails from the province of Marches, Italy. He had given us this recipe and it is wonderful.
 
The ingredients excluding the fresh lake carp, are imported to Zürich´s main fish market; lobster, jumbo shrimp, clams on half shell and squid.
 
 
Buon Natale,
Margaux Cintrano.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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