Create accountLogin

Recent searches

No recent searches

Search options

Only available when logged in.
sfba.social is one of the many independent Mastodon servers you can use to participate in the fediverse.
A Mastodon instance for the San Francisco Bay Area. Come on in and join us!

Administered by:

Server stats:

2.3K
active users

sfba.social: AboutProfiles directoryPrivacy policy

Mastodon: AboutGet the appKeyboard shortcutsView source codev4.3.4

#christmastide

0 posts0 participants0 posts today
Public
David Zappelli

’s Italian with . It’s a cultural tradition. Usually, it’s imported “cotechino” type sausage; but, this year, it’s the local Molinari brand.

Lentil, shaped like little coins, are symbolic of prosperity, an ancient Italian lore that dates back centuries, and likely to the Roman era. When it became a New Year’s tradition…? That like years later, but still in ancient times.

Public
David Zappelli

STINCO di BRASATO al PIEMONTESE
(“”)
Dinner for New Years Day 2023 is braised shank in the Piemontese style or tradition.
Here is a lamb shank drowned in red wine for two days with herbs and vegetables; whereas it’s then seasoned and browned in the pan and cooked in the wine with a bit of chocolate, tomato sauce, honey and a few other herbal notes.

#Wine is a California vintage 2028 Cabernet Sauvignon from California by Gundlach Bundschu. The Cabernet Sauvignon grown on Rhinefarm creates wines of depth and power, well-integrated tannin structure, intense dark fruit and layers of cocoa and cassis.
The wine and stock is fully reduced into a sauce, ladled over the lamb, and garnished with pomegranate seeds. I've come to this lamb year after year, set over the traditional Italian lentils that are typical of New Year's prosperity. (If not something like cotechino sausage)
Later, a brut style #SparklinWine from Mendocino County’s fog-shrouded Anderson Valley appellation that’s estate bottled by Roederer Estate. It’s made on the California property of Champagne Louis Roederer.
Lamb is plated with lentils. This is yet another recipe inspired from my paternal grandmother's region. I also picked up some ideas doing a culinary internship there.
#NewYearsDay#christmastide#NewYear
Public
David Zappelli

CARDI FRITTI della NONNA
(“”)
Batter-fried or are annually made in memory of my paternal grandmother’s birthday. She was born on New Year’s Eve.

Also, a platter with , in memory of my grandfather, who was self-employed in the meat business, including sales of salumi (various cured pork and meat products). This brand is made with barrel-aged high whiskey by Creminelli Fine Meats.
2022, day 11/89 of winter.

CARDI FRITTI della NONNA — batter-fried #cardoons or #cardone are annually made in memory of my paternal grandmother’s birthday, as she was born on New Year’s Eve. She prepared the cardoons and fried them in batter during this time of year for the family to enjoy. Also, a platter with #salami, which is memory of my grandfather, who was self-employed in the meat business, including sales of salumi (various cured pork and meat products). This brand is made with barrel-aged high whiskey by Creminelli Fine Meats. #christmastide #newyear #newyearseve #CucinaItaliana
#Wine is a California vintage 2019 #Chardonnay from the Santa Cruz Mountains appellation by Thomas Fogarty.
A platter of #salami, which is memory of my grandfather, who was self-employed in the meat business, including sales of salumi (various cured pork and meat products). This brand is made with barrel-aged high whiskey by Creminelli Fine Meats.
Oranges with preserved chestnuts . The fruit is directly from the tree in our garden.
Public
David Zappelli

for Santo Stefano (day after Christmas) includes a purée of roasted apples, Florence fennel, parsnips, and onion, seasoned with olive oil, salt, white pepper, fresh ginger, thyme, and tarragon. It’s later boiled in the pan with water, and puréed. After dinner… roasted chestnuts with cognac, and more cookies.

Whole fruits and vegetables resting on a wooden cutting board: 2 apples, one medium sweet white onion, 3 peeled parsnips, two fennel bulbs cleaned with a few fronds still remaining.
Puréed soup set in a bowl. It was done in a food processor, whereas a finer consistency can be made by passing it through a sieve.
Roasted vegetables and apples in a pan are slightly caramelized and golden, but not too dark. They’re seasoned with olive oil, herbs, and so on.
Out from the oven after roasting, the vegetables are now submerged in water and steaming in the pan atop the stove. Later, the mixture will be puréed to make the soup.
#christmastide#StStefano#SantoStefano
ExploreLive feeds
About