Italian Recipes for Traditional New Years Food like Sausage and Lentils

Two basic styles of cooking are identified in Italy, basically broken up by Northern Italy and Southern Italy. The many different types of pasta are prevalent in the Southern cooking. These pastas can be solid, tubular or many different shapes; they can be made with eggs or without eggs. These pastas are served with a variety of tomato sauces or sauces made with olive oil and always seasoned with fresh garlic.

In the North the dishes are much more mild but still flavorful. Sauces are made with fresh creams and cheeses. The pasta is usually made with eggs but quite often in place of serving pasta, rice or polenta is served. All over Italy, both north and South, the kitchens are stocked with many cheeses and fresh herbs like parsley, oregano, basil, rosemary and mint.

People everywhere want to know about the traditional Italian recipes for various holidays. Traditional New Years food, like many other countries, must include pork recipes. The fat pig symbolizes the richness of life coming in the next year. Lentil recipes are as equally important symbolizing good luck and prosperity resembling small coins. Italians celebrate La Fiesta di San Silvestro on New Years Eve with family and friends enjoying lots of good New Years Eve food.

Italian recipes of equally importance are those for traditional Christmas food and traditional Easter food. Special breakfast foods are served for these holidays like frittatas, all types of breads and rolls, often being filled with cheese. Special traditional holiday cakes and cookies can be found in every home during these times. Of course large meals are prepared with special entrees like leg of lamb. All holidays are a time for celebrating with family and friends and food as a focal point.

The following is one of many sausage recipes combined with lentils of the Italian diet.

SAUSAGE AND LENTILS

• 3 Strips diced bacon


• 1 Large chopped onion


• 3 Medium carrots cut ¼ inch slices


• 2 ½ Cups water


• 1 Bay leaf


• 1 ½ Pounds mild Italian sausages


• 6 Ounces dry lentils, sort, rinse and drain


• 2 Cups packed finely chopped Swiss chard


• 2 Tablespoons minced parsley


• Salt/pepper to taste

In a large kettle over medium heat cook the bacon, onion and carrots about 10 minutes.

Add the water, bay leaf and sausages; bring to a boil, reduce heat, cover and simmer for 10 minutes.

Add lentils and simmer for 30 minutes.

Remove sausages and keep warm.

Add the Swiss chard to the lentils; cook uncovered about 10 minutes or until chard and lentils are soft.

Salt and pepper as desired.

Pour lentil and chard mixture into a serving dish.

Cut warm sausages in chunks and arrange on the top; garnish with fresh parsley.

EGGPLANT PARMESAN RECIPE

This is one of my favorite Italian recipes; I do not peel the eggplant and I slice it ahead of time. I place it in lightly salted water and soak overnight. Many do peel the eggplant and most do not soak it; that is up to you.

• 1 Tablespoon olive oil


• ½ Cup chopped onion


• 3 Cloves minced fresh garlic


• 1 Can (16 ounces) diced tomatoes


• 1/3 Cup tomato paste


• 3 Tablespoon minced parsley


• 2 Teaspoons dried basil


• ½ Teaspoon dried thyme


• 2 Medium eggplants cut into ½ inch thick slices crosswise


• Oil for cooking


• ½ Cup grates Parmesan cheese


• 6 Ounces sliced mozzarella cheese

Preheat oven to 400F degrees.

Cook onion and garlic in butter until onion is tender but not brown.

Stir in tomatoes, tomato paste, parsley, basil, thyme, ¼ teaspoon of salt and ½ teaspoon pepper.

Bring to a boil, reduce heat and simmer uncovered for 15 minutes stirring occasionally.

Rinse eggplant and pat dry with paper towels; fry in hot oil in large skillet until golden brown.

Spread about ½ cup tomato sauce in bottom of 12 by 7 ½ inch casserole baking dish.

Arrange layer of eggplant on top of tomato sauce cutting slices to fit.

Top eggplant with half of remaining sauce and half of the mozzarella cheese and Parmesan cheese.

Repeat layers and bake uncovered for 20 minutes or until thoroughly heated.

The following Italian recipe is one of the typical Italian appetizer recipes among their New Years recipes.

FRIED RAVIOLI RECIPE

• 9 Ounces (refrigerated Contadina) cooked cheese ravioli, drained


• ½ Cup (Contadina) Italian seasoned bread crumbs


• ½ Cup grated Parmesan cheese


• ¼ Cup flour


• 1 Teaspoon dried basil


• ½ Teaspoon garlic powder


• 3 Beaten eggs


• 2 Tablespoons butter


• 2 Tablespoons olive oil


• 1 ½ Cups (refrigerated Contadina) marinara sauce, warmed


• 1 Cup (refrigerated Contadina) Red Bell Pepper cream sauce, warmed

Combine bread crumbs, cheese, flour, basil and garlic powder in a bowl.

Dip ravioli in eggs and then in bread crumbs to coat; set on tray as you dip.

Heat 1 tablespoon butter and 1 tablespoon oil in a medium skillet over high; quickly brown on each side.

Continue until all have been browned; add more butter and oil as needed.

Serve with warm sauces. Makes about 40 servings.

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