GRANDPARENTS DAY MAGAZINE
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Food, food, food

An Italian Christmas Eve tradition is called Feast of the Seven Fishes (Festa dei Sette Pesci or La Vigilia) and is celebrated on December 24 around the world. The feast kicks off the holiday festivities with a huge dinner comprising seven courses and fish and seafood.This tradition stems from the Roman Catholic practice of abstaining from meat the day before religious holidays (now skipping meat is mostly reserved for Fridays in Lent). In those earlier days, Italians embraced refraining from meat and celebrated Christmas Eve by pulling out all the stops and incorporating fish into a large meal.
 
Cioppino was developed in the late 1800s by Italian immigrants who fished off Meiggs Wharf and lived in the North Beach neighbourhood of San Francisco, many from the port city of Genoa. When a fisherman came back empty-handed, they would walk around with a pot to the other fishermen asking them to chip in whatever they could. ‘Whatever’ ended up in the pot became their "cioppino". The fishermen that chipped in expected the same treatment if they came back empty-handed in the future. It later became a staple as Italian restaurants proliferated in San Francisco.
 
This is a ‘salad spin’ on the traditional Cioppino Stew that can will be a hit any time of the year. It takes less preparation time than the traditional fare, but make sure you allow marinating time. Serves 10
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Cioppino salad

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INGREDIENTS:    ​
  • 1 cup Italian salad dressing
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 1/4 cup dry white wine, optional
  • 3/4 pound (350g) peeled and deveined cooked shrimp/prawns (31-40 per pound/kilo)
  • 2 cups lump crabmeat (about 10 ounces/300g), drained
  • 16 cups torn mixed salad greens
  • 2 large tomatoes, seeded and coarsely chopped
  • 2 jars (7-1/2 ounces/200g each) marinated quartered artichoke hearts, drained
  • 1 large red onion, thinly sliced and separated into rings
  • 1 can (6 ounces/170g) pitted ripe olives, drained, and quartered
  • 6 hard-boiled large eggs, quartered lengthwise
  • Optional: Minced fresh parsley and lemon wedges 
​METHOD:
  1. In a large bowl, mix dressing, basil and, if desired, wine. Add shrimp and crab; toss gently to combine. Refrigerate, covered, 2 hours.
  2. Add greens, tomatoes, artichoke hearts, onion, olives and eggs; toss gently to combine. If desired, sprinkle with parsley and serve with lemon wedges.
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  • IN THIS ISSUE
    • Luxury good of the Silk Road
    • The spread of invention
    • Wildlife of the Tea Horse Road
    • History of the Tea Horse Road
    • Silk Road ships
    • Wu who?
    • The rituals of the Southern Silk Road
    • In your corner
    • Ambient Menu
  • FOOD
  • LIFESTYLE
    • TRAVEL
    • Craft Corner
    • BOOKENDS
    • GARDENING >
      • Flora of Yunnan
  • CONTACT US
    • SUPPORT SERVICES