Italian Holiday Cooking: A Collection of 150 Treasured Recipes

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Overview

Whether it's Carnivale, Christmas, or Sunday dinner, Italians have a special flair for celebrating. In this inspired new cookbook, food and wine writer Michele Scicolone brings the zest and joy of Italian traditions into American homes. Here are 150 authentic recipes for every occasion and taste, from antipasti and savory pies to pasta, risotto, and polenta; from second courses to an array of special dolce cakes, cookies, and other desserts.

Enjoy Christmas Eve Seafood Salad; Chocolate Passover Cake; Roasted Chestnuts; Fettuccine and Chick Peas for the Day of the Dead; Channukah Fried Chicken; Zeppole, and other dishes sure to make memories. Italian Holiday Cooking also contains ...

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More About This Book

Overview

Whether it's Carnivale, Christmas, or Sunday dinner, Italians have a special flair for celebrating. In this inspired new cookbook, food and wine writer Michele Scicolone brings the zest and joy of Italian traditions into American homes. Here are 150 authentic recipes for every occasion and taste, from antipasti and savory pies to pasta, risotto, and polenta; from second courses to an array of special dolce cakes, cookies, and other desserts.

Enjoy Christmas Eve Seafood Salad; Chocolate Passover Cake; Roasted Chestnuts; Fettuccine and Chick Peas for the Day of the Dead; Channukah Fried Chicken; Zeppole, and other dishes sure to make memories. Italian Holiday Cooking also contains fascinating history and lore and stories of homeland traditions Italian-American families have kept alive in the United States.

Product Details

  • ISBN-13: 9780060199913
  • Publisher: HarperCollins Publishers
  • Publication date: 10/28/2001
  • Edition description: 1ST
  • Pages: 320

Meet the Author

Michele Scicolone is a food and travel writer and cooking teacher whose articles appear in the Washington Post, Los Angeles Times, Wine Spectator, and many other publications. She is the author of Savoring Italy, Pizza Any Way You Slice It! (coauthored with her husband, Charles, an Italian wine expert), A Fresh Taste of Italy, La Dolce Vita, and The Antipasto Table. She lives in New York City and visits Italy several times each year.

Read an Excerpt

Carnival Lasagna

Lasagne Di Carnevale

Lent begins a forty-day period of fasting and abstinence from eating meat and, in some cases, dairy products. In anticipation, Carnevale, the days that precede the start of Lent, is a time of parties and feasting. In the old days, the parties got pretty wild, and the revelers wore face masks and costumes to protect their identities.

A proper Neapolitan -style lasagne di carnevale is the perfect dish for the occasionfresh pasta layered with ragu, meats, eggs, and cheeses, all unavailable during the long, solemn Lenten season. Lasagne is a production to make, but it is always a big hit. It can, and should, be made in stages. Make the sauce up to three days ahead of time, and assemble the lasagne the day before you plan to serve it. Dried lasagne can be substituted for the fresh, though it will make the dish heavier. If you can find it, mozzarella that is freshly made and has never been refrigerated has the best texture. Leave it at cool room temperature and use it the same day. Since the pasta tends to drink up the sauce, especially when the lasagne is made ahead of time, I reserve some to reheat and spoon over the baked lasagne.

Serves 8 to 10

1 recipe Sunday Meat and Tomato Sauce (page 68), made with tiny meatballs
1 1/2 recipes Fresh Egg Pasta (page 76)
Salt
One 32-ounce container whole-milk or part-skim ricotta
1 pound fresh mozzarella, diced
1 1/4 cups freshly grated Parmigiano-Reggiano or pecorino romano, or a combination

  1. Remove the meats from the sauce. Refrigerate the pork and braciole for another use. Cut the sausages intothin slices and set them aside with the meatballs for the lasagne.
  2. Cut the pasta into 12 strips 14 by 6 inches. Lay out some lint-free kitchen towels on a work surface. Have ready a large bowl of cold water.
  3. Bring a large pot of water to a boil. Add salt to taste. Add a few strips of the lasagne and cook until tender yet firm to the bite, I to 2 minutes for fresh pasta. Scoop the pasta sheets out of the water with a small sieve and a slotted spoon. Place them in the bowl of cold water to cool, then, lay the pasta out flat on the towels. Repeat cooking and cooling the remaining pasta in the same way; the towels can be stacked one on top of the other.
  4. Preheat the oven to 350 F.
  5. Spread a thin layer of the sauce in a 13 x 10 x 3-inch baking pan. Set aside the 2 best-looking pasta strips for the top layer. Make a layer of pasta, overlapping the pieces slightly. Spread about one-fourth of the ricotta on top of the pasta, then scatter on about one-quarter of the meatballs and sliced sausages and one-quarter of the mozzarella. Spoon on about 1 cup more of the sauce and sprinkle with 1/4 cup of the grated cheese. Repeat the layers three more times and top with a final layer of pasta. (The lasagne can be prepared ahead of time to this point. Cover tightly with plastic wrap and refrigerate up to overnight. Remove from the refrigerator at least an hour before baking.) Make a final layer of 1 cup sauce and the remaining grated cheese.
  6. Bake the lasagne for 1 hour and 10 to 30 minutes, or until the top is browned and the sauce is bubbling around the edges. If it starts to get too brown on top before it is heated through, cover the pan loosely with aluminum foil. Remove from the oven and let cool for 15 minutes.
  7. Cut the lasagne into squares and serve.

Wine Match: Lacryma Christi Rosso, Mastroberardino

Roast Chicken and Potatoes with Bay Leaves

Pollo E Patate Arrosto Al Alloro

Ligurians think of All Saints' Day, November 1, as the starting point of the Christmas season, so the evening meal is always a festive one. Ravioli is the usual first course, followed by crisp roast chicken.

They have an old saying in this region: "Santi senza becco, Natale meschinetto," meaning, 'All Saints Day without a chicken [literally, without a beak], Christmas will be a poor one." Another version finishes the proverb with "Natale secco secco " -- "Christmas will be very dry," while a third predicts "Natale maledetto " -- "Christmas will be a bad one."

To ensure a happy Christmas or a good meal anytime, serve this roast chicken. With the chicken in the oven, roast some potatoes at the same time. I do them in a separate pan to ensure that they turn out crispy and browned. Be sure that you use a wide shallow pan for the potatoes and spread the potatoes in one layer, or they will steam rather than brown.

Serve the chicken with Porcini-Stuffed Zucchini (page 206) and follow with All Souls' Day Spice Cookies (page 246) for dessert.

Serves 4


1 broiler chicken (about 3 1/2pounds)
About 1/4 cup olive oil
Salt and freshly ground black pepper
2 ounces sliced pancetta (about 4 slices), chopped
2 garlic cloves, chopped
2 bay leaves
4 medium potatoes, peeled
1/2 cup dry white wine


  1. Position one oven rack on the lowest level and the other just above it, and preheat the oven to 450 F. Have ready two roasting pans, one that is wide enough to hold the potatoes in a single layer and shallow enough to fit on the lower rack, and another just large enough to hold the chicken.
  2. Wash the chicken and pat it dry. Remove the excess fat from the cavity. Fold the wing tips behind the back. Rub the skin with a little olive oil and sprinkle inside and out with salt and pepper.
  3. Place half the pancetta and garlic and I bay leaf inside the chicken. Tie the legs together with kitchen twine. Put the chicken in the roasting pan.
  4. Toss the potatoes with 1/4 cup olive oil, the remaining pancetta, garlic, and bay leaf, and salt and pepper to taste. Spread in a single layer in the shallow roasting pan.
  5. Place the potatoes on the lower oven rack and the chicken on the upper rack. Roast for 20 minutes. Toss the potatoes. Reduce the heat to 375 F and roast until the chicken is golden, 45 to 60 minutes more.
  6. Pour the wine over the chicken. Cook for 10 minutes more, or until the juices run clear when the thigh is pierced with a fork. Remove the chicken from the pan. Cover to keep warm and let rest for 10 minutes before carving.
  7. Meanwhile, check the potatoes. They should be tender when pierced with a knife.
  8. Carve the chicken and serve with the potatoes and the pan juices.

Wine Match: Sagrantino di Monte Falco, Terre de Trinci

Italian Holiday Cooking. Copyright © by Michele Scicolone. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.

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  • Anonymous

    Posted December 16, 2003

    very authentic recipes, full of history & flavor!!!

    If you have fond memories of an Italian Christmas Eve dinner like I do, this book will bring back the warmth and love of an Italian family Christmas. Many recipes are familar to my Italian family's own recipes that are over 100 years old.

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