MANGIA BENE PASTA

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CHRISTMAS EVE APPETIZERS

Whipped Baccala (serves 6)

1 lb. salt cod/baccala

8 cups water

4 potatoes, unpeeled

1 garlic clove

salt and pepper to taste

1/2 cup olive oil

3-4 TB. lemon juice

1/4 cup flat-leaf parsley, chopped

1/2 cup black olive, chopped

About 12 slices Italian bread, cut in 1/2" slices and toasted

Place the baccala in a dish of cold water.  Cover and refrigerate.

Change the water frequently for 2 days.  Drain well.

In a saucepan, bring 8 cups of water to a boil.

Add the baccala and cook 15-20 minutes, until the fish is tender.

Meanwhile, place the potatoes, garlic, and salt in another saucepan.

Add water to cover and bring to a simmer.  Cook 20 minutes.

When the fish is tender, drain and cool.

Using your fingers, break it up into fine pieces, discarding any skin or bones.

Gradually beat in the olive oil until the mixture is light and fluffy.

Drain the potatoes and garlic.  Mash until smooth.

Stir the potatoes into the fish.  Add lemon juice, parsley, salt, and pepper.

Mound onto a platter.  Sprinkle with olives.  Arrange bread around.

Clams Oregano Dip

1/4 cup butter

1 green pepper, chopped

2-3 cloves garlic, chopped

1 TB. dried oregano

1/2 cup chopped fresh parsley

"CRABCAKES FOR 6"

1 onion, chopped

3 (6-1/2 oz.) cans chopped clams, undrained

2 TB. lemon juice

1/4 cup flavored breadcrumbs

Paprika and Parmesan cheese for dusting

Sauté pepper, garlic, oregano, parsley and onion in butter over low heat, 8-10 minutes.

Heat clams with their juices and lemon juice for 10 minutes.

Combine the 2 mixtures.  Add the breadcrumbs.  Mix well.

Place in a baking dish.  Sprinkle the top with paprika and Parmesan cheese.

Bake at 375 degrees F. for 15-20 minutes, until hot and bubbly.

Allow to cool 10 minutes.  Serve with toasted bread slices or crackers.

Bagna Cauda (serves 6-8)

3/4 cup olive oil

8-10 cloves garlic, finely chopped

12 anchovy fillets

1/4 cup unsalted butter

"MINI LOBSTER PIE- 6 PACK"

About 8 cups, cut-up vegetables for dipping

Slices of Italian bread

In a small saucepan, combine the olive oil, garlic, and anchovies.

Cook over low heat, mashing the anchovies with a spoon until smooth, about 5 minutes.

Remove from heat and stir in butter.

Pour the mixture into a warm chafing dish or fondue pot.

Serve warm with vegetables and bread for dipping.

Crisp Sardine Twists (makes about 48)

1 sheet of frozen puff pastry

1 (3-3/4 oz.) can sardines packed in olive oil, drained

3 TB. capers, rinsed and minced

1 TB. green onion, minced

1 egg white

"CRAB PUFF PASTRY- 6 PACK"

Thaw sheet of puff pastry.

Place sardines in a small bowl and flake with a fork.

Stir in capers, onion, and egg white.

On a lightly floured surface, roll puff pastry into a 20x12" rectangle.

Starting at the 12-inch end, spread half of pastry with sardine mixture.

Fold remaining half of pastry over the filling to make a 10x12" rectangle.

Gently press layers together.

Cut pastry lengthwise in half to create two 5x12" rectangles.

Then cut each rectangle crosswise into ˝" strips.

Place strips about 1" apart on ungreased baking sheets, twisting each strip twice.

Bake at 400 degrees F. for 12-15 minutes, until pastry is puffed and lightly browned.

These can be made ahead, covered and refrigerated, and baked right before serving.

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