Susan OttavianoNew york, NY, US
I am a foodstylist, artist and musician. Instead of just photographing food, I started illustrating it.
Recipes By Susan Ottaviano
AGLIO E OLIO and The Feast of Seven Fishes- Fave Memory
Christmas Eve has always been my favorite family holiday. The night was always filled with anticipation for what was yet to come. The holiday was just beginning!!
Christmas Eve is also The Feast of Seven Fishes, my favorite Italian Food tradition.
As relatives argued the true meaning of the seven fishes, a parade of seafood would hit the table. Seven different kinds of fish were required for the event. There was mom’s beloved filet of soul, schmelts (tiny filets of fish lightly floured and sautéed), shrimp scampi and sometimes clams orreganato. We no longer had Nana’s, Baccala or Eel, which had been banished from menu by the late 70s. But, we still had more choices then you could possibly imagine! Preparation started weeks in advance, procuring the finest seafood and freshest produce.
But, by far, my favorite dish was the Pasta. Every Christmas Eve, mom served her bowl of steaming hot spaghetti called Aglio E Olio (the bowl actually said Spaghetti on it) to her eagerly awaiting family. (Eye-ya Oy-ya) as it was pronounced in our best southern Italian dialect, is a savory sauce made with garlic and anchovies and garnished with fresh parsley. Mom coaxed magic out of a few very humble ingredients to create a silky sauce that was comforting with a big bold and nutty flavor. Not for the faint of heart- with all those anchovies-it was the Umami of your dreams!
We always knew that we had to save room for our next six courses!! But, our bellies kept getting fuller as we continued to slurp our way through this year’s batch of Aglio E Olio!
I’m sure the rest of the dinner was just as delicious. But, I guarantee you that as we were clearing the table and setting out cookies for dessert, we were already thinking about next year’s Christmas Eve Aglio E Olio (or at least leftovers, if there were any).