Mangia Bene Pasta
Christmas Eve Appetizers
Baked Stuffed Shrimp
(Serves 6)
1 cup fresh bread crumbs *
1/4 cup fresh chopped parsley
2 garlic cloves, finely chopped
Salt and pepper
About 1/4 cup olive oil
1-1/2 pounds large shrimp, shelled
1 large lemon, cut into wedges
Preheat oven to 450 degrees F.
Grease a large baking sheet.
In a bowl, combine the bread crumbs, parsley, garlic, salt and pepper.
Add just enough of the olive oil to moisten the crumbs.
Place the shrimp in a single layer on the baking sheet.
Shape each shrimp into a U or a circle.
Spoon a little of the bred crumb mixture onto each shrimp.
Bake 10-12 minutes, or until the crumbs are brown and the shrimp are cooked through.
Transfer shrimp to a serving platter and garnish with lemon wedges.
Serve hot or at room temperature.
* For fresh bread crumbs, remove the crust from a piece of Italian bread.
Cut the bread into cubes and place in a food processor. Process until coarse.
Spread the crumbs onto a plate and allow to dry at room temperature for 1 to 2 hours.
Bagna Cauda
(Serves 6-8)
3/4 cup olive oil
8-10 cloves garlic, finely chopped
12 anchovy fillets
1/4 cup unsalted butter
About 8 cups of cut-up vegetables for dipping
Slices of Italian bread
In a small saucepan, combine the olive oil, garlic, and anchovies.
Cook over low heat.
Mash 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.
Clams Oregano Dip
1/4 cup butter
1 green pepper, chopped
2-3 cloves garlic, chopped
1 tablespoon dried oregano
1/2 cup chopped fresh parsley
1 onion, chopped
3 (6-1/2 ounce) cans chopped clams, undrained
2 tablespoons lemon juice
1/4 cup flavored bread crumbs
Paprika and Parmesan cheese for dusting
Italian bread slices or crackers
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 bread crumbs. 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.
Stuffed Mussels
(Serves 6 – 8)
2 pounds mussels, scrubbed and de-bearded
1/2 cup white wine
3 cups fresh bread crumbs
1/2 cup grated Parmesan
Zest and juice of 1 lemon
1 tablespoon finely chopped garlic
2 tablespoons chopped fresh parsley
1 teaspoon dried oregano
Pinch of red pepper flakes
1/4 cup olive oil
Salt and pepper
Optional: Lemon wedges
Preheat oven to 350 degrees F.
Place mussels in a saucepan with the wine over medium heat.
Steam the mussels until they all open. Discard any mussels that do not open.
Drain the liquid into a bowl and set aside.
Remove the mussels from the shells and put them into the liquid.
Reserve half of the shells.
In a bowl, combine all of the remaining ingredients.
Stir until the mixture is well combined.
Add a little of the cooking liquid if the mixture is too dry.
Place a mussel on each half shell and top with a little of the bread crumb mixture.
Place the stuffed mussels in a baking dish and pour the cooking liquid over the top.
Bake until golden brown, about 12 minutes.
Serve with lemon wedges, if desired.
Crisp Sardine Twists
(Makes about 48)
1 sheet of frozen puff pastry
1 (3-3/4 ounce) can sardines packed in olive oil, drained
3 tablespoons capers, rinsed and minced
1 tablespoon green onion, minced
1 egg white
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 20 x 12-inch 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 10 x 12-inch rectangle.
Gently press layers together.
Cut pastry lengthwise in half to create two 5 x 12-inch rectangles.
Then cut each rectangle crosswise into 1/2-inch strips.
Place strips about 1-inch 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.
Whipped Baccala
(Makes about 1-1/2 cups)
Whipped baccala can be made several days in advance and refrigerated.
8 ounces boneless salt cod/baccala
4 cups water
2 small potatoes, unpeeled
2 garlic cloves, finely minced or grated
Black pepper
1/2 cup heavy cream
1/4 cup olive oil
1 tablespoon flat-leaf parsley, chopped
About 12 slices Italian bread, cut in 1/2-inch slices and toasted
Vegetables, such as celery or carrots, for dipping
Place the baccala in a dish of cold water. Cover and refrigerate.
Change the water frequently for 2 days. Drain well.
Cook the potatoes until tender; allow to cool and then peel.
Cut the potatoes into pieces; put into the bowl of a food processor.
Cut the baccala into small pieces and add to the food processor.
Add the garlic; pulse until the mixture is coarsely chopped.
Season with pepper.
Add the cream, olive oil, and parsley.
Process until the mixture is light and fluffy.
Transfer the mixture to a small bowl.
Arrange bread slices and vegetables around the baccala mixture.