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.
Whipped Baccala
(Serves 6)
1 pound salt cod/baccala
8 cups water
4 potatoes, unpeeled
1 garlic clove
Salt and pepper to taste
1/2 cup olive oil
3-4 tablespoons lemon juice
1/4 cup flat-leaf parsley, chopped
1/2 cup black olives, chopped
About 12 slices Italian bread, cut in 1/2-inch 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 slices around baccala mixture.
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.