Good pal and "Eve of the Seven Fishes" author Robert Germano sent along this nice recipe from his super-authentic Christmas Eve cookbook. Enjoy!
Aunt Teresa's Biscotti
The Italian kitchen has always been the heart of the Italian home, and the Italian way of celebrating on Christmas Eve is our own special kind of happiness with family and friends.
Whether you were young or old, the special treat after a tantalizing meal of Anchovy Spaghetti, Fried Smelts, Fish (Whiting) Soup, Stuffed Squid, Breaded Haddock and the centerpiece of fish within all of Italy— Baccala—we enjoyed Aunt Teresa’s Biscotti.
Aunt Teresa had a special way of greeting the children of our family. She would pull (sometimes not gently) on your ear lobe while singing this ding-da-la-ling-da-la-ling song. And, if she saw you on your birthday, the lobe pulls would naturally come out to your number in age but the one to grow on felt like she was pulling your ear right off of your head.
I hope you will enjoy this recipe from "The Eve of Seven Fishes – Christmas Cooking in the Peasant Tradition."
Ingredients:
5 cups Flour
1 cup Crisco
2 large Eggs (beaten)
2 cups Sugar
1 tbs. Water
1 cup Sour Milk
1½ tsp. Baking Soda
1 tsp. Vanilla
1 tsp. Anise
Cream the Crisco, sugar, beaten egg and water. Next add the vanilla, anise, flour, baking soda and milk. Knead until all ingredients are incorporated. Make into small loafs about 4” x 12”. Bake at 350 degrees for 20 minutes on a greased pan. Let cool. Slice into one-inch widths and serve. Optional: You may add fruits (cherries are the best) to the mixture prior to baking and, once sliced, toast the slices for a short time to crisp all around.
By Robert Germano, author of "The Eve of Seven Fishes," September, 2005
To purchase "The Eve of the Seven Fishes" online, visit Amazon.com or click here.
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