Okay, so "Buon Capo d'Anno" actually means "Happy New Year's Day," but it's fun to say, so we thought we'd throw it in the title. Anyways, back to the Eve. In Italy, New Year's Eve is celebrated as La Festa di San Silvestro. As always, food is a large component of the festival; a huge feast is shared by friends and family, fireworks are lit and dancing ensues. Sometimes "tombola" (similar to Bingo) is played at private parties.
Let's just keep talking about the food.
The main dish is usually lentils, to symbolize money and good fortune, while the side is typically zampone, a stuffed pigs foot.
Hey, we did say "New Year's Eve, according to Italians," so you should have assumed that this would eventually translate into a recipe. Enjoy!
1 zampone (appx. 3-3 1/2lbs.)
2 cups dried green or brown lentils, picked over and rinsed
2 quarts water
2 medium-size onions, peeled, 1 left whole and 1 finely chopped
3 celery stalks, 2 cut in half and 1 finely chopped
3 tablespoons extra virgin olive oil
2 ounces prosciutto fat, chopped
Salt to taste
1. Prick the zampone all over with a couple of corncob holders or toothpicks, and wrap tightly in a double thickness of cheesecloth. Tie off with kitchen twine. Place the zampone in a large pot or casserole on its side and cover by 4 inches of cold water. Bring the water to a boil slowly, about 45 minutes to 1 hour, then simmer another 4 hours (or about 1 hour per pound of zampone, which run anywhere from 2 to 4 pounds). Add boiling water as needed to keep the zampone covered.
2. Meanwhile, place the lentils in a casserole with the 2 quarts water, the whole onion, celery stalk halves, and salt. Turn the heat to medium-high and when it begins to bubble, cook for 15 minutes to 1 hour, depending on the age of the lentils. Taste occasionally, and turn the heat off and drain the lentils when they are between al dente and tender and set aside. Discard the onion and celery.
3. In a medium-size saucepan, heat the olive oil with the prosciutto fat over medium heat and cook 3 to 4 minutes, stirring. Add the chopped onion and chopped celery and cook until golden, about 8 minutes, stirring.
4. Add the lentils to the sautéed onion and prosciutto fat along with 1 1/2 cups water from the cooking zampone. Simmer the lentils until the water is absorbed. If you have accidently overcooked the lentils so they are already soft, do not pour in the water, simply stir the lentils until well combined.
5. Arrange the lentils on a platter. Remove, drain, and untie the zampone. Cut it into slices as thick as a finger and arrange on top of the lentils, slightly overlapping them.
Pork knuckles! mmmmm!
Posted by: Julie | January 29, 2008 at 03:23 AM