{"id":6438,"date":"2014-12-25T16:43:02","date_gmt":"2014-12-25T23:43:02","guid":{"rendered":"https:\/\/www.marialiberati.com\/?p=6438"},"modified":"2014-12-25T16:43:02","modified_gmt":"2014-12-25T23:43:02","slug":"christmas-state-of-mind-recipes","status":"publish","type":"post","link":"https:\/\/marialiberati.com\/freshsite\/2014\/12\/25\/christmas-state-of-mind-recipes\/","title":{"rendered":"2 Italian Cuisine Night of the Seven Fishes Recipes &#124; A Christmas State of Mind"},"content":{"rendered":"<p><img data-recalc-dims=\"1\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/www.parks.it\/fotoNews\/13624_141_PRSRV.jpeg\" alt=\"\" \/><br \/>\nChristmas is a state of mind\u2026.and it doesn\u2019t matter how you choose to celebrate &#8230; but here\u2019s hoping you get to celebrate in some way by just relaxing\u00a0 with great food and thoughts\u2026.<br \/>\nHere are some\u00a0 of my favorite recipes for a celebratory week of eating here in the mountains of Abruzzo\u2026especially from our Feast of the Seven Fishes Dinner<br \/>\nCopyright 2014 Maria Liberati\/Art of Living,PrimaMedia,Inc<br \/>\n<strong><em>Spinach &amp; Shrimp Turnovers<\/em><\/strong><br \/>\nfrom The Basic Art of Italian Cooking: Holidays and Special Occasions-2nd edition<br \/>\nAppetizer<br \/>\n<b>Serves 4-6.<\/b><\/p>\n<ul>\n<li>20 large spinach leaves<\/li>\n<li>18 shrimp (steamed) cleaned, deveined, peeled<\/li>\n<li>\u00b9\u20448 cup butter (unsalted &amp; softened)<\/li>\n<li>1 tsp capers<\/li>\n<li>2 anchovy fillets packed in oil<\/li>\n<\/ul>\n<p>Wash spinach leaves and cook in boiling water for 30 seconds, drain, dry well and leave in a colander to drain. Chop anchovies and capers together. Place in a bowl the butter, chopped capers and anchovies. Blend together with wooden spoon. Separate the spinach leaves. On a plate fold out one leaf at a time and place a small about 1 tsp of butter mix\u00adture topped with some shrimp pieces. Fold leaf over so you have a sack or turnover.<br \/>\nPlace in refrigerator till time to serve.<br \/>\n<b>Sapore di Mare al Pesto<\/b><br \/>\n<b>(Seafood with Pesto)<\/b><br \/>\n<b>f<\/b><i><b>rom the Gourmand World Award Winning Book The Basic Art of Italian Cooking: Holidays and Special Occasions-second edition. Copyright 2014 Maria Liberati\/Art of Living, PrimaMedia,Inc.<\/b><\/i><br \/>\n\u00bc cup diced shallots<br \/>\n3 ripe plum tomatoes, peeled and diced<br \/>\n1 tbsp extra virgin olive oil<br \/>\n1 lb of sea scallops, diced<br \/>\n\u00bd lb small shrimp diced<br \/>\ndash of pepperoncino (hot red pepper)<br \/>\nPesto Sauce<br \/>\n1 cup fresh basil leaves, remove stems<br \/>\n1 clove garlic crushed<br \/>\n\u00bd cup Parmigiano-Reggiano cheese freshly grated<br \/>\n1\/8 cup extra virgin olive oil<br \/>\n\u00bc cup pine nuts<br \/>\nWash basil leaves thoroughly and pat dry. Put all the ingredients into a food processor and blend for 5-10 seconds or until smooth. Add more parmigiano-reggiano cheese to taste. Pesto sauce can be stored in the refrigerator,<br \/>\nIn a large skillet, saute the shallots and tomatoes in oil for 3 minutes. Add in diced scallops and shrimp and mix thoroughly; saute for 3 minutes. Pour the pesto sauce over seafood, toss, and saute for another 5 minutes. Serve warm or cold over radicchio leaves.<br \/>\nBuon Natale!<br \/>\nFor more recipes get your copy of\u00a0 the Gourmand World Award Winning Book-The Basic Art of Italian Cooking: Holidays and Special Occasions=2nd edition<br \/>\n<a href=\"https:\/\/i0.wp.com\/www.marialiberati.com\/wp-content\/uploads\/2014\/12\/rsz_rsz_cover-21.jpg?ssl=1\"><img data-recalc-dims=\"1\" decoding=\"async\" style=\"background-image: none; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-width: 0px;\" title=\"rsz_rsz_cover (2)\" src=\"https:\/\/i0.wp.com\/www.marialiberati.com\/wp-content\/uploads\/2014\/12\/rsz_rsz_cover-2_thumb1.jpg?resize=155%2C202&#038;ssl=1\" alt=\"rsz_rsz_cover (2)\" width=\"155\" height=\"202\" border=\"0\" \/><\/a><br \/>\nSpecial events in\u00a0 2015:<br \/>\n<strong>Join me in Celebrating The Basic Art of Italian Cooking: DaVinci Style with 2 Italian feasts with a cooking demo at Delaware Valley College in Doylestown Pennsylvania on Thursday evening march 5th and Thursday evening march 12th both from 6-9 PM, registration is required\u00a0 Go here to get more info and register <\/strong><br \/>\n<a title=\"http:\/\/www.delval.edu\/continuing-and-professional-studies\/non-credit-certificates-and-courses\/culinary-and-food\" href=\"http:\/\/www.delval.edu\/continuing-and-professional-studies\/non-credit-certificates-and-courses\/culinary-and-food\"><strong>http:\/\/www.delval.edu\/continuing-and-professional-studies\/non-credit-certificates-and-courses\/culinary-and-food<\/strong><\/a><strong> or email us at <\/strong><a href=\"mailto:events1@marialiberati.com\"><strong>events1@marialiberati.com<\/strong><\/a><br \/>\n<strong>Hope to see you there!<br \/>\n<\/strong><a href=\"https:\/\/i0.wp.com\/www.marialiberati.com\/wp-content\/uploads\/2014\/12\/rsz_1front_cover1.jpg?ssl=1\"><img data-recalc-dims=\"1\" decoding=\"async\" style=\"background-image: none; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-width: 0px;\" title=\"rsz_1front_cover\" src=\"https:\/\/i0.wp.com\/www.marialiberati.com\/wp-content\/uploads\/2014\/12\/rsz_1front_cover_thumb1.jpg?resize=188%2C244&#038;ssl=1\" alt=\"rsz_1front_cover\" width=\"188\" height=\"244\" border=\"0\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Christmas is a state of mind\u2026.and it doesn\u2019t matter how you choose to celebrate &#8230; but here\u2019s hoping you get to celebrate in some way by just relaxing\u00a0 with great&hellip;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[878,28,11,55],"tags":[1637,1642,1207,2021,2011,2022,249,349,417,182,2023],"class_list":["post-6438","post","type-post","status-publish","format-standard","hentry","category-christmas","category-holidays","category-recipes","category-special-occasions","tag-christmas-recipes","tag-easy-christmas-recipes","tag-easy-holiday-recipes","tag-easy-seafood-recipes","tag-feast-of-the-seven-fishes-recipes","tag-gourmand-world-award-winning-book-series","tag-pesto","tag-seafood","tag-shrimp","tag-spinach","tag-the-basic-art-of-italian-cookingholidays-and-special-occasions-2nd-ediition"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts\/6438","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/comments?post=6438"}],"version-history":[{"count":0,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts\/6438\/revisions"}],"wp:attachment":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/media?parent=6438"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/categories?post=6438"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/tags?post=6438"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}