Continuing an old family tradition I prepared our Italian Christmas Eve meal, a simple feast featuring seven fish dishes: shrimp, scallops, haddock, herring, a risotto with lobster and crabmeat, and pasta with olive oil, garlic and anchovies
The veggie? Wonderful cherry peppers stuffed with my grandmother’s recipe that includes breadcrumbs, olive oil, garlic, onions & anchovies.
Add a fabulous Reserve des Cleons Muscadet (Grandma Marie said the French stole all the Italian’s best recipes and wines!) and you have a meal that brings back many memories of Christmas past. Oh, add the bottle of fine Italian red wine used to keep the chef focused. It was a long and exciting afternoon of preparation.
Of course, the ample supply of leftovers will serve as our Christmas breakfast … a great way to start the day.
By the way, we went to see “The Guilt Trip” earlier today. A fabulous flick worth seeing. Being an only child made the story quite powerful.