For some reason ever since my Grandfather passed away, we have strayed from our normal Italian Feasts for special occasions. However, from this year forward, Christmas dinner will always be Italian. Always. Christmas Eve can be anything anyone requests, but Christmas dinner must be Italian.
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Isn't he so handsome?!
Grandpa Ciaccia, WWII |
My red headed, blue eyed, Irish Grandmother married a Southern Italian. When they were newlyweds and young parents they lived right next door to his parents in Brooklyn, NY. It was my Grandfather’s Mother who taught my Grandmother to cook.
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| Great Grandma and Grandpa Ciaccia...aren't they just so cute?! |
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| Ruth Ciaccia and baby Nancy in 1946, Brooklyn, NY |
Grandma called me about a week before Christmas to see what she could bring for Christmas dinner. She always does that. So, we decided on a menu. Italian Feast. Grandma (87), eagerly made the meatballs and the eggplant parmesan. I made the stuffed shells, bread and salad (easy). I like to make Italian food for Christmas because it’s something you can make on Christmas Eve morning and then, after you wake up from an afternoon nap on Christmas Day, you can pop it in the oven, set the table and voila...you’ve got yourself a tasty meal!
My basil is still hanging on (just barely) in my December garden. Fresh garlic...well, we used all of last season’s crop, so I had to buy garlic. In Southern California we can have an herb garden that is available all year round...in fact, I have two herb gardens...one in my backyard and one in the front yard. It’s a treat to take a clipping of oregano or rosemary to use for our meals. It’s easy to add to an herb gardens all year round. Just plant what you will use and use it!
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| Oregano and Basil |
Basic cheese filling for one box of jumbo shells or manicotti
In a bowl mix together:
- Ricotta 15 ounces
- Mozzerella: about 2 cups, shredded
- Saute: one diced onion (add a pinch of salt), and fresh minced garlic at the last minute
- Oregano and basil (fresh tastes best, but dried will work in a pinch)
- Thawed chopped spinach - drained (just sneak it in and don’t tell your kids... “they’re just spices...”)
- 1egg
- Traditionally, you’re supposed to add a pinch of nutmeg...try it and see if you like it.
- Optional: sneak in some shredded zucchini
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| I forgot the spinach this time around...too much to do at Christmas time! |
Cook the shells till they are almost “done”...al dente. They will finish cooking when they are baked. Stuff the shells (about 1 tablespoon of cheese mixture per shell) and arrange them in a baking dish. Cover with some good sauce and bake (covered with foil) till hot and bubbly (375 for about 45 minutes). Let it sit for 15-20 minutes (covered) before serving. Serve with freshly grated parmesan cheese.
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| Christmas Dinner |
Happy (late) Birthday Grandpa! I miss your wit, your jokes, your love of family. You made the party...always. I miss you so much!
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| Grandma and Grandpa Ciaccia, 1999 |
For a minute there I thought your grandmother was your mother (in the picture where you mother is the baby). Wow, what a resemblance. Loved you recipe for stuffed shells. Thanks for reminding me of those. My mother loved to make them for Sunday dinner for the same reason you love them on Christmas - easy to make ahead and then pop in the oven later. I've already printed out your recipe for next Sunday. Shawntell
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