Full Of Grace: Sicilian Recipes for Christmas Eve Feast of 13 Fishes

. . full of grace ratitude 2023-2024

Grazioso Recipes From Sicily and Beyond

Christmas Eve Menu feast of 13 fishes (yes 13) Christmas Eve is our holiday feast night. Our Sicilian tradition from Nonna has us making 13 fishes (or seafoods). We don’t really count, but I think we get really

Appetizers: Baked Clams Butterfly Shrimp Lox Plate with Fixins Oysters on the Half Shell Roasted Peppers Shrimp Cocktail

Mains: Baccala A Ghiotta Sauteed Mussels Scaccia: Three Kinds Seafood Salad Stuffed Artichokes Stuffed Calamari

close to over. There is technically no “meat” allowed on that night, hence the seafood fiesta.There are a many recipes here that feel like they help define our family.

Veggie Sides: Broccoli Raab Brussels Sprouts Potato Pancakes Dessert: Giuggiulena sesame candy Toroni almond candy Dates stuffed with walnuts Oriette Apple Pie Tangerines Drinks: Wine/Beer Setzer & Juices Egg Nog Espresso Limoncello

Christmas Eve Shopping List: PRODUCE: 5 pounds Potatoes Onions 2 bunches Scallions 2 bunches Parsley 5 bunches Spinach Broccoli raab Red Peppers (for roasting etc.)

Brussels sprouts 12 artichokes Garlic Fresh ginger Shallots 6+ Lemons Celery Tangerines/Oranges Apples if pie FROZEN: Corn (for chowder) Peas MEAT & SEAFOOD: 3-4 pounds salt cod 2 pounds octopus 2-3 dozen clams 5 scungilli Calamari (to stuff & seafood salad) 1 lb. Mussels 6lbs jumbo shrimp (butterfly, seafd, cocktail) 1 lb. Bay Scallops 4 links of Sausage Lox

DAIRY & EGGS: Eggs Milk Butter Pecorino Romano cheese Parmesan cheese 1.5 lbs Ricotta cheese Mozzarella Sour cream Heavy cream BAKING: 5 pounds all purpose flour 1 tbsp cornmeal 1 package active dry yeast 2 tbsp dry milk 1 tbsp sugar 1 tsp. baking soda PANTRY: 2 cups rice Breadcrumbs seasoned Chicken stock Kalamata olives Capers Quart tomato sauce Capers Caviar Dates Walnuts shelled Sesame seeds for candy Almonds for candy

CONDIMENTS/SPICES: Olive Oil Peanut oil (for frying) Balsamic vinegar Hot pepper Red pepper flakes Oregano Ketchup Tabasco sauce Horseradish Salt & pepper BEVERAGES: White wine Red wine Other wine/alcohol Seltzer Juices Egg nog Triple Sec for baking

Roasted Peppers INGREDIENTS: 6 Sweet Red Peppers Fresh Basil or Pesto 2 cloves of Garlic pressed Extra Virgin Olive Oil Hot Pepper Salt & Pepper INSTRUCTIONS: Roast peppers in the oven on high temp 500º Turn them while cooking so skin is toasted on all sides Take out and put in a bowl with a towel on top Leave to cool Peel off skin and pull into long strips Combine with basil, garlic, oil, hot pepper, s&p to taste

Baked Clams INGREDIENTS: Clams as many as you’d like to make Stuffing: Bread crumbs seasoned Olive Oil Garlic pressed Parmesan cheese grated Parsley chopped small Red pepper flakes Salt & pepper INSTRUCTIONS: Scrub clams clean then shuck. Discard top shell.

Place stuffing mix on top of each raw clam Bake at 375º for 20 minutes until browned

Butterfly Shrimp INGREDIENTS: 24 Jumbo Shrimp tail on Beer Batter: 1 cup all-purpose flour 1 cup beer 2 eggs ½ teaspoon baking powder ½ teaspoon salt ½ teaspoon black pepper

INSTRUCTIONS: HOW TO BUTTERFLY SHRIMP: Look for shell-on, tail-on large shrimp.

Hold the shrimp in your nondominant hand with the outer convex edge facing you.

Starting at the tail and working down, use a paring knife to make a lengthwise incision along the curve of the shrimp. The cut should be just deep enough to leave symmetrical halves intact by a small membrane, like a book connected at its spine. You can also clean and devein the shrimp as you go.

1. In a medium mixing bowl, combine all the batter ingredients.

2. Beat the mixture with a rotary beater or wire whisk until smooth.

3. Dip the shrimp into the batter, making sure it is fully coated.

4. Heat oil in a pan to 375°F. 5. Fry the fish in the hot oil, cooking as many as fit with room around each.

6. Fry until the coating turns golden brown (about 3 to 4 minutes) 7. Remove the shrimp and drain on paper towels.

8. Transfer to a second baking sheet and keep it warm in a 300°F oven while frying the remainder.

9. Serve with tartar sauce or pesto mayo.

Shrimp Cocktail SHRIMP PREPARATION: 2 pounds jumbo shrimp Peel and de-vein (if needed) Boil a quart of water with 1 tbsp salt & 2 tspn old bay Once boiling put shrimp in for 7+/- minutes Cook until they turn pink.

Display on a bed of lettuce or the edge of a bowl with lemon wedges and cocktail sauce COCKTAIL SAUCE: 1 cup ketchup 1 tbsp tabasco sauce 1 tbsp horseradish Stir together and serve in a bowl beside the shrimp

Lox Platter Serve lox on a platter with thin bread crisps or crackers and ramekins of: Onions or scallions chopped fine Hard boiled eggs chopped fine Sour cream Capers Caviar Serve as an appetizer

Broccoli Raab INGREDIENTS: 2 bunches of broccoli raab 1 tsp. baking soda (to keep it green) 5 cloves chopped garlic salt, pepper, and red pepper flakes to taste INSTRUCTIONS: Chop off very bottoms Cut the tops and leaves off and strip the stalk Cut stalk to about 1 inch pieces Sautee the garlic Take out garlic and put aside Cook the broccoli raab in the same oil Add garlic back in.

Add salt, pepper and hot pepper to taste

Brussels Sprouts INGREDIENTS: Fresh brussels sprouts Extra Virgin Olive Oil Garlic Balsamic Vinegar Bread Crumbs INSTRUCTIONS: Cut off just browned ends Parboil (not quite cooked) brussels sprouts whole with a cross on top Sautee the garlic in oil, then take out and put aside Cook the sprouts in the same oil, then add garlic back in.

Add in a splash of balsamic vinegar Toast breadcrumbs and sprinkle on top when serving

Seafood Salad This is by far my favorite part of Christmas Eve. I love making it and I love eating it. It’s a multiple part process with each kind of seafood being cooked separately and then combined at the end. But you can use the recipes for each of the seafoods on their own to make shrimp scampi, or mussels as an appetizer etc.

INGREDIENTS: 2 lbs. Octopus 2-3 dozen Clams 5 Scungilli 5 lbs. Calamari 1 lb. Mussels

1-1.5 lbs. Shrimp large 1 lb.Bay Scallops -1/4 head Celery chopped Juice from 4 lemons 8 oz. Kalamata olives pitted

Garlic 5 cloves minced 1/2 bunch of parsley chopped 3/4 Cup Olive Oil 1/2 cup Capers S&P & hot pepper to taste

INSTRUCTIONS: 1. Preparing the OCTOPUS: When shopping, try to choose an octoput with two rows of suckers instead of one.

Put in a pot with cold water with salt, bay leaf, thyme, rosemary, orange slices Bring to a boil and let it boil for 30 minutes Turn off and leave octopus in that water and let it cool down for about 3 hours. Should be tender after that.

Take the eye and beak out. Then cut up in ___ inch chunks. Put aside while preparing the other seafood.

2. Preparing the SCUNGILI (conch): Purchase canned: Already cleaned and cooked.

Or if fresh: Bring a medium saucepan of water to a boil (or use water from octopus).

Add the sculgili and 1 teaspoon salt. Reduce to a simmer; cook until tender, about 20 minutes.

Cover pan and let them sit until the water cools. Then cut into 1/4-inch slices.

3. Preparing the SHRIMP: Sautee shrimp in a pan with oil, garlic, parsley, salt, and white wine until they turn pink and are tender 4. Preparing the CLAMS & MUSSELS: Sautee mussels in a pan with oil, garlic, parsley, salt and white wine until they open up. Put clams in first.

5. Preparing the CALAMARI: Wash the whole calamari and take out the spine and beak Cut them into rings and nice sized tentacles Sautee calamari in a pan with oil, garlic, parsley, salt and white wine until opaque and tender (7 minutes or so) 6. Preparing the Bay SCALLOPS (the small ones): Sautee scallops in a HOT pan with oil, garlic, parsley, salt, and white wine until opaque (3-4 minutes) 7. COMBINE cooked seafood and their juices with the celery, lemon, olives, garlic, parsley, oil, pepper, & capers Let flavors come together in the refrigerator for 1 hour+. Serve cold or room temp.

SICILIAN SCACCIA (RAGUSANA) This is basically a Sicilian stuffed bread, sort of similar to a calzone but oh so different. This is our traditional Sicilian family recipe for the one and only Scaccia (sometimes spelled Scacce) that our Nonna (Margherita Gelsomino Graziosa) brought over from Vittoria Sicily. Our mom Teresa has passed on this rare recipe on to us.

Nonna’s Scaccia Dough INGREDIENTS: 3 pounds white flour sifted 1 tbsp salt 1 package of yeast dissolved in 4 cups warm water 2 tbsp olive oil 1 tbsp cornmeal INSTRUCTIONS: Combine all dry ingedients.

Put in pile on work surface.

Make a hole/well in the middle.

Add warm water/yeast into hole and combine bit by bit.

Knead the dough until silky and not sticky. Fold in the oil and knead again.

Make dough into a long roll and cut into 6 pieces.

Knead each until smooth and round Place the dough balls in a oiled bowl, turning it to oil the top too.

Cover the bowl with a cloth and let rise in a warm place for about 1 hour or until it doubles.

When ready to use it should sound like a hollow drum when you tap it.

Dad uses a recipe that involves a pro mixer, dry milk, butter and sugar.

We have that one too if you want it! -Melis

Onion Scaccia This one is our absolute favorite!

INGREDIENTS: makes 2 scaccias 6 big onions thinly sliced 3 tbsp olive oil 1 can of whole tomatoes (blend for best taste) 2 cloves garlic 4 tbsp basil pesto 2 cups grated parmesan cheese salt & pepper to taste INSTRUCTIONS: Saute thinly sliced onions in olive oil until golden brown. Put aside Saute garlic, add tomatoes, s&p, cook for 15-20 mins Add onions, pesto, and cheese into sauce and mix together.

Let cool to room temp before putting into dough. This is your scaccia filling.

Ricotta & Parsley Scaccia INGREDIENTS: makes 2 scaccias 1 egg 1 large bunch of parsley (finely chopped) 1 bunch of scallions (finely chopped) red pepper flakes to taste 1 cup parmesan cheese 4 oz shredded mozzarella 1.5 lbs ricotta olive oil S&P and herbs to taste INSTRUCTIONS: Massage the parsley with the salt and oil until broken down.

Combine the rest of the ingredients in a bowl.

No cooking needed and ready to fold into the dough.

Spinach Scaccia We don’t eat meat on Christmas Eve, but for any other day you can add sausage.

INGREDIENTS: makes 2-3 scaccias 5 bunches of spinach 1 tbsp salt 3 cloves diced garlic 2 tbsp olive oil 4 links of raw sausage removed from casing, not eaten on Christmas eve pepper to taste dash of thyme 2/4 cup grated provolone (or romano) cheese 3 shallots chopped (or 1 sm onion) INSTRUCTIONS: Wash spinach thoroughly.

Massage/knead the spinach with salt to break down Drain out the liquid well Combine all ingredients (including raw sausage) No cooking needed as it will cook in the dough.

Fill dough with the mixture.

Filling and Baking Scaccia Roll out the dough to a squarish shape Fill the middle leaving 3/4 inches all around Fold bottom 1/4 of the way up, then again to the middle Fold top down 3/8 of the way and then overlap onto the other side Pich and crimp dough ends on each side.

Place on a baking sheet with a good amount of olive oil underneath, put a bit of oil on top as well.

Bake in oven on at 375º for 20 minutes or until dough is golden.

Video of Mom showing us how to make Scaccia: https://youtu.be/11im8osgcmQ

Stuffed Artichokes INGREDIENTS: - 6+ long firm artichokes - Bread crumbs (seasoned) Toast slowly in a pan with a little olive oil (stir continuously) - 12 cloves of garlic (pressed) - 1 cup grated Pecorino Romano cheese - 1/2 bunch of parsley, chopped small - Red pepper flakes (to taste) - Salt and pepper (to taste) - Olive oil (for drizzling on top before baking) INSTRUCTIONS: 1. Prep the artichokes: Remove any tough outer leaves and trim the stem just a bit Cut off the very top 1/2 inch or so Rinse them under water and pat dry Bang them top down on the counter so leaves open up for easier filling 2. Make the stuffing: In a mixing bowl, combine the toasted bread crumbs, garlic, cheese, parsley, red pepper flakes, salt, and pepper 3: Stuff the artichokes: Go around until you get to the inside 4. Pour a small amount of water into the baking dish, just enough to cover the bottom 5. Place the artichokes straight up in the dish and drizzle with olive oil 6. Cover the baking dish with aluminum foil and bake at 350°F oven for about 45 minutes 7. After 45 minutes, remove the foil and continue baking for another 15 minutes or until the artichokes are tender and you can easily pull out one of the leaves 8. Remove from the oven and let them cool slightly before serving.

Once ready to eat, start by pulling off one leaf at a time from the outside in, scraping off the stuffing and

the fleshy part of the artichoke. As you work your way in you’ll get more and more flesh. When you get to the center, you’ll find the furry “choke”. Remove and then you get the prized heart.

Write a story about some family history here. ... ... ...

Stuffed Calamari INGREDIENTS: 6 Large Calamari, precleaned Stuffing: 2 cups cooked rice 1/4 cup parsley some breadcrumbs an egg or two quart tomato sauce 1/2 cup peas dash oregano salt & pepper INSTRUCTIONS: Mix together ingredients for stuffing together Stuff the calamari, but don’t overstuff Use toothpicks to close the top Saute in olive oil on both sides for color Put whole stuffed calamari in a frying pan with the tomato sauce Cover and cook on stove for 15-20 minutes depending on the size Serve whole or sliced with the sauce poured over

Baccala Alla Ghiotta

Baccala alla ghiotta is basically a cod fish stew made from salt cod.

INGREDIENTS: 3-4 pounds salt cod (baccala) cut into 1.5 inch pieces 5 large potatoes peeled & cut into 1 inch cubes 1 large onion or bunch of scallions diced 1/2 cup of parsley 3 cloves of chopped garlic 1/2 cup of tomato sauce (or chopped tomato) 1 32oz container of chicken stock 2 tbsp olive oil red pepper flakes to taste 1/2 cup white wine 1 tbsp. grated ginger 1 tbsp capuliato salt & pepper to taste (add salt only if needed) INSTRUCTIONS: Serves 6 (depending on size of bowl) Soak the salt cod in water for 3 days, change the water twice a day. keep in refrigerator In a large pot, saute onions, garlic & parley in olive oil.

Add in the potatoes and 2 cups of water Once potatoes are almost cooked add in the rest of ingredients Cover and let simmer on medium for 15-20 minutes and fish is ready (not overcooked).

Serve with fresh crusty bread.

Dad’s Clam Chowda Dad Hewitt comes from New England. One Chrismas he decided to make clam chowder for Christmas Eve. This has since become a tradition, but the problem is that once you eat this amazing soup it’s very hard to eat the dozens of other dishes we prepared for days. We’re thinking about making this soup a Christmas Eve EVE tradition, so we have something yummy while we’re cooking. And can even go back for seconds, which we all really want to do!

INGREDIENTS: Serves twelve - 1/2 pound bacon - 2 medium-sized onions, chopped - 6 medium-sized potatoes, diced - 1 quart milk, scalded - 2 tablespoons butter - 2 tsp. salt - 1 tsp. pepper - 2 cans (74 oz. each) minced clams - Fresh clams, chopped - 2 cups frozen corn - 2 cups heavy cream INSTRUCTIONS: 1. In a large soup pot, cook the bacon until crisp and set it aside. Keep fat in the pot 2. Cook the onions in the fat until they turn straw-colored 3. Add the diced potatoes and three cups of water to the pot.

4. Cover and simmer until the potatoes are tender.

5. In a separate pot, scald the milk.

6. Add the hot milk, butter, salt, pepper, minced clams, and clam liquor to the potato mixture.

7. Simmer for about five minutes or until everything is heated thoroughly.

8. If desired, add fresh chopped clams and simmer for an additional five minutes.

9. Serve and sprinkle the crisp bits of bacon on top of each bowl

Polpette Di Patate POTATO PANCAKES

INGREDIENTS: Makes 40+- Croquettes 3 pounds Potatoes Cheese Parsley Garlic Eggs Onion Break Crumbs S&P INSTRUCTIONS: Boil potatoes with skin.

Peel off skin then mash them Add in the rest of the ingredients and fry until golden I (Melissa) also like to bake them. Just have a nice amount of oil on the baking sheet

Mussels: Per Chris. Use this recipe when making mussels for seafood salad, minus tomato INGREDIENTS: 2 lbs. of mussels cleaned 1 head of garlic coarsely chopped 1 tomato diced 1/2 bunch of parsley chopped 1 cup of white wine INSTRUCTIONS: Even if cleaned, check if beards are pulled in collander (scolapasta) under a cold water trickle In a large sautee pan or pasta pot, prehead pan until almost smoking Add 4 tbsp olive oil, and garlic. Stir until it just starts browning, then add in the tomatoes & parsley.

Add wine. Add the mussels and turn heat to medium. Stir occasionally for 4 minutes. Put on low with a lid for 4 more minutes. Should be ready when all of the mussels are open.

Remove any that didn’t open. Taste the sauce and a mussel for deliciousness.

Serve with crusty bread or garlic bread.

Oreillettes

This is a French recipe that has been passed down from Pina Julia’s husband’s side of the family.

They are so yummy we had to adopt them.

INGREDIENTS: 2 lbs All Purpose Flour sifted Water as needed (usually 8 to 9 tablespoons) or can add juice from oranges or triple sec or both instead 2½ sticks of butter room temperature 2 whole eggs 5 egg yolks 6 tbspn orange extract Zest of two lemons or oranges or both Vanilla extract few drops Pinch of salt One gallon Peanut oil for frying

cut paper thin dough to this shape

INSTRUCTIONS: Sift flour, add butter, then eggs one at a time, then water a little at a time, then last ingredients.

Let the dough rest for two hours. Do not refrigerate.

Take a small amount of the dough and roll out on a floured surface. Roll very very thin.

Use a sharp knife and create triangle shapes. Put two slits in the center of the triangles.

Deep fry in the oil turning until golden brown on both sides. When done, remove using slotted spoon and place on paper towels. Sprinkle with regular white sugar while still hot.

Mom’s Apple Pie

Dad’s (Terrence Hewitt) handwriting above.

Mom’s (Teresa Grazioso Hewitt) handwriting for the rest of the recipes. She wants to say that she wrote most of these recipes quickly while her mom told them to her, so don’t hold it against her. We love them because they are hers and these sheets of paper were what we grew up looking at.

@2023 Compiled by Melissa Hewitt from Teresa Grazioso Hewitt’s Recipes