Red line is the live area All important elements and text must be inside this red line. DO NOT place important text or images beyond this line to prevent trimming.
)ൾൺඌඍ ඈൿ ඍඁൾ 6ൾඏൾඇ )ංඌඁൾඌ
Finished Size: 5.5 x 8.5 • With Bleed: 5.75 x 8.75
Multi-page Booklets DUPLICATE this template by increments of 4. Exp: 4p BOOKLET = 4 Single Pages 8p BOOKLET = 8 Single Pages
The Cipullo Family &ඁඋංඌඍආൺඌ (ඏൾ &ඈඈൻඈඈ Green line is the trim line This is where the finished product will be cut.
'ൾൽංർൺඍංඈඇ Red line is the live area All important elements and text must be inside this red line. DO NOT place important text or images beyond this line to prevent trimming. We would like to dedicate this special collection of Cipullo family recipes in loving memory of our parents whose heart felt presence is in attendance at every Christmas Eve gathering.
“LA VIGILIA”
Red line is the live area All important elements and text must be inside this red line. Our family patriarch, Frank born text in Naples, 1915. the age of 8 he traveled to DO NOT Sr. placewas important or imagesItaly beyondinthis line toAt prevent trimming. America with his parents and younger sister, Florence. Like most European immigrants, the Cipullo family passed through Ellis Island in New York harbor and settled with other relatives and fellow travelers from their homeland.
To Madeline and Frank Sr.(affectionately known as "the Chief"), loving and passionate about their family. We only wish their grandchildren and great grandchildren could have experienced the pleasure of their warmth and enthusiasm for life with their family.
Finished Size: 5.5 x 8.5 • With Bleed: 5.75 x 8.75
Multi-page Booklets DUPLICATE this template by increments of 4. Exp: 4p BOOKLET = 4 Single Pages 8p BOOKLET = 8 Single Pages
Moving to the Trenton, New Jersey community of Chambersburg, (“The Burg” ) in his early teens, Frank Sr. grew up in a veryFinished traditional Italian neighborhood where the kitchen table was the Size: 5.5 xfamily 8.5 • With Bleed: 5.75 x 8.75 centerpiece of family gatherings and the heart of sharing life’s experiences along with a great meal. Those great meals were never better showcased than on the Eve of Christmas - during the celebration of Christ’s birth, “La Vigilia”. “La Vigilia di Magro”, was a day of abstinence in which the Catholic religion prohibited the Multi-page Booklets consumption of meats. This religious custom was abolished by the doctrinal changes during the Second Vatican Council of the earlyDUPLICATE 1960’s. In spite of this doctrinal change, many this template by increments of 4.Italian Catholic families disregarded the change and continue to this day the old world custom of “no meat” on Christmas Eve. Exp: 4p BOOKLET = 4 Single Pages A “La Vigilia” meal is traditionally celebrated with the “Feast of the Seven Fishes.” There is much 8porigins BOOKLET = 8“Seven Single Pages discussion and maybe just folklore on the of the Fishes.” A few logical theories include: the seven days it took GOD to create the world; the seven Blessed Sacraments of the Catholic Church; the seven gifts of the Holy Ghost; and the seven pilgrimage churches of Rome. Regardless of your beliefs, the “Seven Fishes”, ”La Vigilia”, or just good old Christmas Eve, the true spirit of the celebration is deeply rooted in family traditions which generations of our past have gifted to us for today and for all future generations. Along with my brothers Tony and Joe, and our families we still hold true to the traditions of our past Christmas Eve dinners and we invite everyone to enjoy the recipes that we share each year. Our families truly look forward to this special evening, not just for the wonderful foods we enjoy, but most importantly for the stories we share from our Christmas pasts.
Green line is the trim line This is where the finished product will be cut.
The recipes shown in this Christmas Eve cookbook are contributions by all of the Cipullo family chefs, past and present. The order in which these recipes appear is representative of the courses served throughout our “La Vigilia” celebration. Green line is the trim line This is where the finished product “TUTTI A TAVOLA A MANGIARE”…….BUON NATALE !!!! will be cut.
%උඈർർඈඅං 6ൺඅൺൽRed line is the live area
*ංൺඋൽංඇංൾඋൺ 6ൺඅൺൽ Red line is the live area
importantsalad elements and text be inside thison redChristmas line. Trying to describe why freshAll broccoli tastes so must much better Eve is unexplainable DO NOT important or imagescourse beyond this linecrusty to prevent trimming. — it just does. We enjoy thisplace salad as ourtext opening with italian breads for dipping in the XVOO and garlic. The only problem is knowing when to stop eating and dipping because there is so much more to come in our five hour marathon of food.
All important elements text must beassortment inside this red line. This great tasting salad mixture will give you aand wonderful of flavors as an appetizer or NOT place important or images beyond line to prevent trimming. served along with theDO main courses. Thistext recipe calls for athis combination of fresh and prepared vegetables. We like the combination of the pickled vegetables to add the brine flavors. One thing is for sure — make sure each family brings an empty jar. This is one treat you’ll want to enjoy all year along.
Keep in mind — our portions and recipes are feeding approximately 20 family members, so adjust accordingly to your guest total. Ingredients 8 trimmed broccoli heads (cut into spears) 4 lemons —seeds removed 10 cloves fresh chopped garlic Extra Virgin Olive Oil for drizzling (XVOO) Salt and Pepper crusty Italian breads Preparation 1. Steam broccoli spears in large pot of boiling water until tender —“aldente”—test by piercing thicker part of stem with fork—- do not overcook. 2. Drain and transfer spears into ice bath for 15 minutes. Allow to cool to room temperature - set aside.
Finished Size: 5.5 x 8.5 • With Bleed: 5.75 x 8.75
3. In a large bowl gently toss drained, cooled broccoli with XVOO, garlic, salt and pepper, along with juice of 2 fresh squeezed lemons. 4. Allow prepared broccoli to marinate at room temperature prior to serving. DO NOT refrigerate, XVOO will gel
Multi-page Booklets DUPLICATE this template by increments of 4. Exp: 4p BOOKLET = 4 Single Pages 6. Crusty italian breads for dipping 8p BOOKLET = 8 Single Pages 5. Serve in large flat platter and garnish with lemon wedges
Ingredients • 24 whole white baby button mushrooms • 2 fresh baby eggplants — trimmed and cut into 2” spears • 3 carrots — cut Into 2 Inch spears • 2 cups fresh cauliflower florets • 2 cups fresh broccoli florets • 10 cloves garlic — cleaned and trimmed • 2 cups green pepperoncini— drained • 1 cup red pimento peppers — cut Into 1 Inch slices, drained • 1 cup small red piquante peppers (Peppadew) — drained • 1 cup medium pitted black olives — drained • 1 cup medium green olives with pimento — drained • 1 cup Calamata olives — pitted • 1 cup pearl onions — drained • 1 cup green tomatoes —drained • 1/2 cup capers— drained • 2 small cans artichoke hearts — quartered and drained Finished Size: 5.5 x 8.5 • With Bleed: 5.75 x 8.75 • 1 cup green and red Cerignola olives • 3 bay leaves — whole • 1 tsp fennel seeds • 1 tsp oregano • Nutmeg — pinch • 1 tsp marjoram Multi-page Booklets • 2 tblsp black pepper DUPLICATE this template by increments of 4. • 2 cups red wine vinegar Exp: 4p BOOKLET = 4 Single Pages • 2 cups white vinegar • 2 cups Extra Virgin Olive Oil (XVOO) 8p BOOKLET = 8 Single Pages • 1 qt tap water Preparation 1. In large glass gallon jar, place eggplant, carrots, broccoli, cauliflower, mushrooms, garlic and both red and white wine vinegar along with tap water. 2. Cover and allow to soak for 2 weeks 3. In large bowl, mix all other ingredients along with marinated mix after the 2 weeks 4. Put all ingredients into large glass gallon jar and allow to marinate 1-2 weeks before serving
Green line is the trim line This is where the finished product will be cut.
Green line is the trim line This is where the finished product will be cut.
HOT ANTIPASTO
Red line is the live area All important elements and text must be inside this red line. Antipasto “caldo” is a combination of ourtext many favorites concert with each other. The DO NOT place important or images beyondserved this line toinprevent trimming. best restaurants in the world can only come close to our wonderful assortment of hot appetizers. Be sure to have plenty of crusty Italian breads on hand — the sauce that coats these delicacies is a dipper’s delight. Ingredients
STUFFED EGGPLANT AND STUFFED PEPPERS • 4 fresh baby eggplants • 5 large red bell peppers • 6 cups italian bread crumbs! • 1/2 cup parmigiano cheese! • 10 capers — chopped • 1/2 cup half black pitted olives — • chopped! • 5 fresh mushrooms — chopped • 1/4 cup fresh parsley — chopped • 1/2 lb. butter — 2 sticks
• 1 cup San Marzano crushed tomatoes • Fresh basil • Salt and pepper — to taste • 5 cloves garlic — minced • Extra Virgin Olive Oil (XVOO) • 1 tspn oregano • 1/2 cup red table wine • 2 lemons • 8 anchovy filets
MUSSELS MARINARA Red line is the live area All important elements and text must be inside this red line. Ingredients DO NOT place important text or images beyond this line to prevent trimming. • 24 mussels — cleaned • 2 cloves garlic • 2 tbsp Extra Virgin Olive Oil (XVOO) • 1 tspn pepper flakes • Salt and pepper • 1/2 tsp oregano • fresh basil • 2 cups San Marzano Crushed Tomatoes Preparation 1. Saute garlic in XVOO and add crushed tomatoes, salt and pepper, oregano and basil 2. Allow to simmer for 10 minutes 3. Add mussels to sauce along with pepper flakes 4. Allow to simmer for 15 minutes — low temperature and cover until mussel shells are open 5. Serve on platter along with peppers and eggplants
STUFFED MUSHROOMS Ingredients
Preparation 1. Cut peppers in half and clean out centers and stems 2. Cut eggplants in half and carve out middles, save center for sauté
Finished Size: 5.5 x 8.5 • With Bleed: 5.75 x 8.75
3. Mince eggplant centers and black olives along with mushrooms, garlic and sauté in pan with XVOO and 1 tbsp butter 4. Add capers, fresh parsley, basil, salt, pepper and oregano 5. Stir in wine and allow to cook down approximately 10 minutes
Multi-page Booklets 6. Stir in 1/2 cup tomatoes, allow to cook approximately 15 minutes
this templatecheese by increments ofcrumbs 4. 7. Remove sauté from pan DUPLICATE and mix with parmigiano and bread Exp: stuffing 4p BOOKLET = 4peppers Single Pages 8. Allow mixture to cool down before the red and eggplant halves 9. Mixture should be moist—add XVOO8pand wine if=too dry Pages BOOKLET 8 Single
• 6 capers • 24 large white mushrooms cupBleed: parmigiano cheese • Extra Virgin Olive Olive (XVOO) Finished Size: 5.5 x 8.5• •1/4 With 5.75 x 8.75 • 1/2 cup red table wine • 3 cloves garlic — minced • 2 tbsp fresh parsley chopped • 1/2 cup black olives — minced • 2 tbsp fresh basil chopped • 2 cups Italian bread crumbs • 1/4 lb butter • 1 tbsp oregano • black pepper • 1/2 cup San Marzano tomatoes—crushed Multi-page Booklets • 1/2 cup fresh lemon juice
DUPLICATE this template by increments of 4. Exp: 4p BOOKLET = 4 Single Pages 1. Remove stems from mushrooms and dice stems 8p BOOKLET = 8 Single Pages Preparation
10. Fill inside of red peppers and eggplant with mixture
2. Saute garlic in olive oil and butter
11. Place peppers and eggplant in shallow roasting pan
3. Add stems, black olives, capers, parsley, spices, and lemon juice
12. Drizzle XVOO on top and place in preheated oven at 350 degrees, allow to roast approximately 45 minutes, until tender.
4. Add wine and allow to cook down approx. 15 minutes
13. Meanwhile, sauté garlic gloves, anchovies, and 1/2 cup tomatoes in hot olive oil and butter 14. Add 1 tsp. lemon juice, salt, pepper and parsley, sauce should be a rose color 15. Remove peppers and eggplant from oven and drizzle them with rose marinara sauce and XVOO 16. Place into oven again for approximately 15 minutes and continue to baste tops of peppers and eggplant with rose sauce 17. Sprinkle with parmigiano cheese and serve along with mussels marinara and stuffed mushrooms in a large platter Green line is the trim line This is where the finished product will be cut.
5. Add tomatoes 6. Remove from heat and mix along with bread crumbs and parmigiano cheese 7. Add XVOO or white wine to mixture, if dry 8. Stuff each mushroom with mixture and drizzle XVOO 9. Bake mushrooms in shallow pan in oven at 325 degree for 15 minutes or until tender 10. Add to “Antipasto Caldi” platter for serving this course Green line is the trim line Present all Antipasto Caldi items on a This large serving platterproduct arranging all items throughout the is where the finished platter—drizzle XVOO and garnish with chopped parsley will be cut. and lemon wedges
&ൺඉൾඅඅංඇං 0ൺඋංඇൺඋൺ Red line is the live area
6ඉൺൽංൾඇං ൺඅඅൺ 5ඈආൺඇඈ Red line is the live area
important elements text must be inside this the red line. Marinara sauce, a quick, panAll fried tomato baseand sauce, comes from Italian word for sailor. DO NOTas place important text images beyond this cook line to prevent trimming. Legend refers to this sauce whatever theor“Mariner” could up while at sea. There are many variations to this sauce, but we've perfected the right combination of additions to the tomato base over the years to suit our family tastes.
important elements and textAmust inside anchovy this red line.base sauce The only way to describe thisAllspecialty is delicious. verybetasty DO NOT place text or images this linethere’s to preventmore trimming. compliments the mozzarella loafimportant wonderfully. Just beyond remember, food coming, so moderation is the key.
Ingredients • 3 cans ( 28oz ) San Marzano tomatoes— crushed • 5 cloves garlic — chopped • 1/4 cup red table wine • Extra Virgin Olive Oil (XVOO) • 2 tbsp parsley — chopped • 1 small onion — chopped • 2 anchovy filets— mashed • 3 fresh basil leaves—chopped
• 1 tsp oregano • salt and pepper • 1 cup black pitted olives — sliced • 1 cup fresh white mushrooms — sliced • 10 capers • 1 cup green pitted olives —sliced • 2 lbs Capellini cooked al dente
Preparation 1. Gently crush tomatoes by hand 2. In black iron skillet heat XVOO 3. Add garlic, anchovy filets, and onion 4. Sauté for approx 1 minute 5. Add mushrooms, capers, and olives 6. Allow to cook 3 minutesFinished then addSize: a splash 5.5 x of 8.5wine • With Bleed: 5.75 x 8.75 7. While skillet is very hot add tomatoes, allow to cook while adding other ingredients 8. Lower heat to simmer and continue to stir to avoid sticking 9. Allow Marinara sauce to cook for approximately 45 minutes or until most of the water evaporates 10. Toss with cooked Capellini pasta garnish with fresh basil
Multi-page Booklets DUPLICATE this template by increments of 4. Exp: 4p BOOKLET = 4 Single Pages 8p BOOKLET = 8 Single Pages
Green line is the trim line This is where the finished product will be cut.
Ingredients • 1 loaf sliced American white bread • 1 large whole mozzarella — dry loaf • flour — for dredging • 8 eggs beaten • Parmigiano cheese • 2 bay leaves • 1 clove garlic — crushed • 3 tbsp. crushed San Marzano tomatoes
• 1 tbsp fresh basil chopped • 1 tbsp fresh parsley — chopped • Salt and Pepper • 1 cup blended oil — for frying • 1/4 lb. butter • 6 anchovy filets minced • 1/2 cup fresh lemon juice • 1/4 cup white wine
Loaf Preparation 1. Remove crust from white bread 2. Slice down mozzarella about 1/8 inch thick 3. Alternate bread and mozzarella slices on 2 skewers to form loaf 4. Beat eggs 5. Add 1/2 cup parmigano cheese, basil, parsley, salt and pepper and whisk with eggs 6. Dip loaf into flour on all sides, then dip into egg mixture, and back in flour again 7. Get oil very hot and fry loaf on all sides to a golden brown 8. Set aside
Finished Size: 5.5 x 8.5 • With Bleed: 5.75 x 8.75
Sauce Preparation 1. Melt butter in sauce pan 2. Add anchovies and garlic, allow anchovies to break down 3. Add all other ingredients 4. Allow to simmer for 5 minutes on medium heat Booklets Multi-page 5. Warm loaf in pre-heatedDUPLICATE oven @ 300*this —remove skewers— slice into template by increments ofwedges 4. 6. Arrange wedges on platter Exp: 4p BOOKLET = 4 Single Pages 7. Top wedges with warmed sauce 8p BOOKLET = 8 Single Pages 8. Garnish with fresh basil and serve hot
Green line is the trim line This is where the finished product will be cut.
/ංඇඎංඇං 'ං %උඈർർඈඅං 5ൺൻൾ Red line is the live area
)උංඍඍඈ 0ංඌඍඈ
Allbroccoli important elements and textfor mustyears, be inside thisonly red line. Our family has been enjoying rabe ( rapini) but in recent history have we DO NOT place important or images beyond this line prevent added it to our Christmas Eve menu. Thetext only problem with thistodish is trimming. that it’s usually a meal in itself, and exercising self control to save room for the rest of our feast is often difficult.
The Christmas Eve tradition of no meat is very well supported with this great fried assortment of seafood. Hint: A little fresh squeezed lemon is a good finish on these fried pieces.
Ingredients • 2 lbs. Broccoli Rabe — cleaned and trimmed • 8 cloves garlic — minced
Ingredients • 2 lb large (15-20 count) shrimp - cleaned and deveined
• salt and pepper to taste
• 1 lb large sea scallops
• Extra Virgin Olive Oil (XVOO)
• 1 lb cleaned smelts
• 1 tbsp red pepper flakes
• 1 ib fresh calamari
• 2 Lbs. linguini
• flour for dredging
Preparation 1. Coat bottom of fry pan with XVOO—allow oil to get hot—saute garlic approx 1 minute 2. Add Broccoli Rabe—cook until tender 3. Add red pepper flakes, salt & pepper 4. Cook linguini in salted boiling water until al dente—reserve 1/4 cup salted pasta water 5. Toss drained linguini with cookedSize: broccoli pastax 8.75 water Finished 5.5 xrabe 8.5 •and Withreserved Bleed: 5.75 6. Serve in large pasta platter
• Salt and Pepper • 2 eggs • 2 cups bread crumbs • lemon wedges • fresh parsley — chopped • frying oil Preparation
Multi-page Booklets DUPLICATE this template by increments of 4. Exp: 4p BOOKLET = 4 Single Pages 8p BOOKLET = 8 Single Pages
1. Dredge shrimp and scallops in flour with pinch of salt and pepper 2. Put into beaten eggs mixture 3. Coat in bread crumbs 4. Fry in hot oil until golden brown 5. Dredge smelts and calamari in flour with pinch of salt and pepper 6. Shake off excess flour 7. Fry in hot oil …careful, will splatter 8. Serve all seafoods with lemon wedges and sprinkle parsley over platter
Green line is the trim line This is where the finished product will be cut.
%ൺർർൺඅൺ &ൺඌඌൾඋඎඈඅൺ Red line is the live area
,ඇඌൺඅൺඍൾ ൽං %ൺർൺඅඅൺ
All important elements and text must be inside this red line. Our family patriarch, Frank (“the CHIEF”), never a big fantoofprevent any fish or seafood. He ate it DO NOTSr. place important text orwas images beyond this line trimming.
This is a great refreshing salad to eat right about where it is placed in our course line-up. The garden-like salad and lemon flavors offer a good cleansing of the palate after all of the sauces and fried seafoods from prior courses.
sparingly throughout the year. But on this one special night during the celebration of “LaVigilia”, he would always insist on preparing this dish as special memories of his childhood past. Not all of us had the same fond memories and we all tasted with much anguish. Over the years we all began to get braver and actually enjoyed eating it with memories of sharing this dish in our youth as well.
Ingredients • 2 lbs Bacalla filets • 1/2 cup grape tomatoes quartered • 1/4 cup carrots diced
Ingredients
• 2 cloves garlic minced
• 2 lbs Bacalla filets (dried—salted cod)
• 1/2 cup scallions chopped
• Flour for dredging
• 1/2 cup green olives w/ pimento chopped • 1/2 cup pepperoncini sliced
• 1 tbsp Black pepper
Preparation
• 1 cup frying oil • 1 quart Marinara sauce (see prior recipe) • 1 tbsp red pepper flakes
1. Prepare Bacalla filets as shown in prior recipe—-(4 day soak) 2. Cook fish in boiling water approx 1/2 hour until tender 3. Remove from boiling water and dry on paper towels 4. Slice filets into 1” slivers—Bacalla will flake easily
Preparation
Finished Size: 5.5 x 8.5 • With Bleed: 5.75 x 8.75
5. Put fish and ALL other ingredients into large mixing bowl 6. Squeeze lemons into mixture along with XVOO drizzle
1. Cut fish filets into 2 inch squares and soak in
7. Gently toss ingredients coating well with XVOO
cold water for 4 days, changing water bath
8. Serve at room temperature in serving platter—-garnish with lemon wedges
3 times per day. (do not skimp on water
Multi-page Booklets changes and days to soak—cod very salty in
DUPLICATE this template by increments of 4. Exp: 4p BOOKLET = 4 Single Pages 2. Remove cod from water and dry filets on 8p BOOKLET = 8 Single Pages dried form)
paper towels
3. Dredge filets in flour and black pepper mix 4. Get frying oil very hot and place filets in fry pan until golden brown—approx 2 mins on each side. 5. Remove filets and allow to dry on paper towels! 6. Heat marinara sauce in ceramic casserole dish —add red pepper flakes! 7. Add filets into marinara sauce and simmer on Green line is the trim line This is where the finished product will be cut.
6ඁඋංආඉ 6ർൺආඉං
Red line is the live area All important elements textof must be inside this red line. to insure that the A garlic lovers delight, this scampi recipe addsand a bit Italian bread crumbs place important textplanning or images beyond line to prevent trimming. sauce adheres well to DO theNOT shrimp. If you’re on a this romantic evening, you may want to forego the scampi, unless of course your partner enjoys the garlic extravaganza as well. If that’s the case, stay away from open flames. Ingredients
6ඍඎൿൿൾൽ *උൾൾඇ 2අංඏൾඌ This recipe is the only departure from our “no-meat” La Vigilia. A wonderful contribution from the Ferraro side of our family, (our moms maiden name) the taste of these olives has been a favorite for a long time. Be prepared for a tedious task in rendering these little treats; peeling spanish olives without having the peel tear apart requires a steady hand and a lot of patience. It is not recommended that you taste-test a lot of wine while preparing this dish. Ingredients • 60 large green Spanish olives - un-pitted (if you can find large pitted-Alleluia!!) • 1/2 lb ground chicken • 1/2 lb ground veal • 1/2 lb ground pork • 1/2 cup Parmigiano cheese • Nutmeg — pinch • Flour for dredging
• 2 lb. large (15-20 count) shrimp • 10 cloves garlic — minced • fresh parsley — chopped • 1 tbsp. dijon mustard • 1/2 cup Sauterne/white wine • Extra Virgin Olive Oil (XVOO) Preparation 1. Clean shrimp and remove excess water by drying on paper towel 2. Saute garlic in XVOO and butter
Finished Size: 5.5 x 8.5 • With Bleed: 5.75 x 8.75
3. Add shrimp and allow to sauté until pink (approximately 3 minutes)
4. Add mustard, parsley, pepper, hot sauce, worcestershire and lemon juice cook for 3 minutes 5. Add white wine and simmer additional 5 minutes
Multi-page Booklets DUPLICATE this template by increments of 4. Exp: 4p BOOKLET = 4 Single Pages 8p BOOKLET = 8 Single Pages
6. Mix in small amounts of bread crumbs to thicken the base (this allows sauce to cling to shrimp)
Green line is the trim line This is where the finished product will be cut.
Preparation 1. To prepare for stuffing, carve around pit of olives trying to keep olive peel in one spiral piece 2. Immediately place carved olive in ice cold water 3. Leave olives in cold water for one hour 4. Drain olives in colander -careful not to break strands of olives 5. To prepare stuffing mix, beat 2 eggs and mix all ingredients (blend well) 6. Set aside mixture until ready to stuff olives 7. To stuff and cook olives, make a ball about the size of a walnut with meat mixture 8. Wrap olive spiral around mix 9. Flour olives then dip into 2 eggs beaten with 1 Tbsp water 10. Dip olives into bread crumbs 11. Deep fry in hot oil about 5 minutes until meat mix is cooked 12. Warm in oven 350 degrees for 10 minutes when ready to serve
6ඍඎൿൿൾൽ $උඍංർඁඈൾඌ 1ൺඉඈඅංඍൺඇඈ Red line is the live area
3ංඓඓൺ (ඌർൺඋඈඅൾ
important elements and text mustEve be inside this reda line. Our favorite memory of this All dish enjoyed on Christmas is when guest who had never tasted NOT place textleaf or images thisdigest line to prevent trimming. these before, began toDOchew on important the entire and beyond tried to it, while at the same time trying to be polite when asked how they tasted. He relied, “ They’re different.” After we showed him the proper method of “skinning” the leaves between the teeth, the rest of the artichoke went down with ease and tasteful satisfaction. If we would ever change the batting order of our courses on the Christmas Eve menu, my vote would be to enjoy this dish in the lead-off spot.
Every year we say, “save some room for the Pizza Escarole,” but to no avail. Each year we regret that our bellies are full before we get to this old favorite. But what a terrific Christmas Day treat. Its been said that this dish has everything in it, including the kitchen sink. No matter how full your tank is, this is truly a dish that needs to be tasted. * Tastes great with a glass of Chianti!
Ingredients • 12 large artichokes • 3 cups Italian bread crumbs • 1/2 cup black pitted olives minced • 10 capers — minced • Extra Virgin Olive Oil (XVOO) • 4 cloves garlic — minced • Salt and Pepper
Ingredients • 8 heads Escarole — cleaned • 1/2 cup black olives — sliced • 1/2 cup green olives — sliced • 1/2 cup capers • 1/2 cup San Marzano tomatoes crushed • 6 anchovy filets mashed • 5 white mushrooms sliced • 2 egg whites
Preparation
• 4 garlic cloves — minced
1. Remove outside lower leaves and cut off stems (set aside from artichokes)
• Salt And Pepper
2. Slice off pointed tops of leaves and cut across the top of artichoke to make the open top level
• 1/2 tsp. nutmeg
3. Bang open end of artichoke on table to spread open leaves
• 1/4 cup pinoli nuts
4. Use fork to clean out middle of feather-like choke in center leaves Finished Size: 5.5 x 8.5 • With Bleed:of5.75 x 8.75 5. Rinse out artichokes and open leaves for stuffing 6. Add a garlic clove to each artichoke center
• 1 tbsp. red crushed pepper • 1/3 cup Extra Virgin Olive Oil (XVOO) • 2 —16 ounce pizza doughs
7. Clean and rinse off steams; boil in salt water
Preparation
Multi-page 8. Saute garlic and add minced stems, olives, lemon Booklets juice, parsley, and capers
1. Throughly clean escarole and separate green leaves and white hearts-set aside hearts for a salad
DUPLICATE this template by increments of 4. Exp: 4p BOOKLET = 4 Single Pages 10. Add bread crumbs, parmigiano cheese (allow mixture to cool down) 8p BOOKLET = 8 Single Pages 9. Add wine and cook down, remove from heat
on Christmas day 2. Tear escarole green leaves into 2 inch lengths 3. Steam escarole and drain -set aside
11. Begin to stuff each leaf and centers of artichokes with mixture
4. Saute garlic in olive oil then place all other ingredients into sauté (except pizza doughs)
12. Place stuffed artichokes in roasting pan, along with 1 cup chicken stock in bottom of pan
5. Add escarole and simmer for 10 minutes on low flame
13. Drizzle XVOO over top of each artichoke and top off each with a sprinkle of parmigano cheese
6. Strain fluids from sauté mix in colander for approx 1/2 hour-try and remove all fluids before baking
and paprika
7. Roll out and flatten pizza doughs into 12” rounds-add flour during process!
14. Cover pan and bake in pre-heated oven at 375 degrees for 1/2 hour at a time 15. At each 1/2 hour, check pan for moisture level for steaming effect — continue to base the artichokes —add additional chicken stock if needed
8. Place 1 flattened dough in round baking dish-allow dough to over hang dish and stuff pizza dough with cooled escarole mixture 9. Place second flattened pizza dough over mixture, trim excess dough 10. Knead together both top and bottom doughs around rim of dish with fingers
16. After approximately 1 1/2 hours, the leaves should become tender from steaming (check for
11. Brush top dough with egg whites for glazed finish and score with a sharp knife
tenderness)
12. Bake pizza escarole in pre-heated oven at 350* until golden brown
line istenderness the trim line 17. Additional baking may be neededGreen for desired of leaves This is where the finished product 18. Remove cover and brown artichokes ( approximately 30 minutes) — keep moist, serve hot! will be cut.
13. Allow golden pizza to cool to room temperature 14. Cut into small pie wedges for serving
7ඈඋඍൾ ൽං 5ංർඈඍඍൺRed line is the live area
=ඎඉඉൺ ,ඇඅൾඌൾ Red line is the live area
All important elements andItaly text must be inside red line. time trying to replicate The great dessert chefs in New York City’s Little would havethis a tough DO NOT place important text or images beyond this linedelicious to prevent trimming. this old favorite. The consistency of this ricotta center is quite — but the dough (pasta frolla) is the difference in making this a great finishing touch to our feast.
Allhas important elements andfrom text must inside“English this red line. This rum soaked sponge cake its name sake thebeterm Soup.” How such a delicious DO NOT placeisimportant images beyond this line to prevent trimming.had a taste of this, dessert stems from that origin best lefttext toorthe imagination. But once you’ve your imagination will be preoccupied with the excuses you’ll create to ask for a second piece.
Ingredients • Filling • 2 1/2 lbs ricotta • 1/2 cup sugar • 1 tbsp flour • 1 tsp. vanilla extract • 2 tbsp. orange peel • 4 egg yolks
Ingredients • 1 tbsp white raisins • 2 tbsp dried fruit citron • Powdered sugar • Cinnamon • 1 egg white — mix with tbsp water • 10” spring form pan
Filling Preparation 1. Mix all filling ingredients, except egg white mix, powdered sugar, cinnamon, and raisins 2. Use large bowl to mix all other ingredients really well 3. Chill until ready Ingredients • Dough (Pasta Frolla) • 2 cups sifted flour • 10 tbsp Crisco — room temperate • 4 egg yolks • 1/2 cup sugar Finished Size: 5.5 x 8.5 • With Bleed: 5.75 x 8.75 • 3 tbsp. Marsala • 1 tsp. grated lemon peel • 1/2 tsp. salt • 10” spring form pan
Multi-page Booklets DUPLICATE this template by increments of 4. Dough Preparation Exp: 4p BOOKLET = 4 Single Pages 1. Chill all ingredients, including mixing bowl 8p BOOKLET = 8 Single Pages 2. Place flour on cool countertop and form a well in center 3. Add crisco and all other ingredients into well, do not overwork dough 4. Mix with hands until smooth and shape into ball, if too dry dampen hands with water to shape into ball 5. Chill immediately 6. Grease spring pan with crisco and begin to form dough into bottom 7. Keep sides of spring pan in refrigerator until needed 8. After shaping dough into bottom and sides, put spring pan together and make sure that bottom of sides and pan bottom are bound into each other then add ricotta 9. Drop in raisins 10. Lattice remaining dough strips on top of ricotta mixture and top lattice with egg wash Green(golden line is the trim line 11. Bake for 1 - 1 1/2 hours at 350 degrees brown) This is where the finished product 12. When cool, sprinkle cinnamon and confectioners sugar on top and serve will be cut.
SPONGE CAKE
• 6 eggs • 1 1/2 cups flour • 1 1/2 cups sugar • 6 tsp water • 1 1/2 cups lemon juice • 1/4 tsp salt • 1 1/2 tsp. baking powder Spong Cake Preparation 1. Separate eggs, cream yolks until light (approximately 5 minutes) 2. Add sugar gradually, cream well 3. Sift flour and salt together, add alternately with water and lemon juice 4. Set mix aside 5. Beat egg whites with baking powder until it forms soft peaks 6. Fold into first mixture 7. Bake in ungreased 9” by 13” pan for 45 minutes at 325 degrees 8. Cool and slice lengthwise into 3 layers for sponge cake Ingredients
FILLING
• 6 eggs • 3/4 cup sugar • 1/4 cup flour • 3 cups whole milk
• Pinch cinnamon Finished Size: 5.5 x 8.5 • With Bleed: 5.75 x 8.75 • Strip of lemon rind • Double boiler pot
Filling Preparation 1. Beat eggs until frothy with wire whiskMulti-page Booklets 2. Mix sugar, flour, cinnamon, and lemon andbyadd to eggs of 4. DUPLICATE thistogether template increments 3. Mix well and add 3 cups milk Exp: 4p BOOKLET = 4 Single Pages 4. Cook over low flame, stirring consistently until mixture coats spoon
8p BOOKLET = 8 Single Pages
Ingredients
ASSEMBLING DESSERT
• 3/4 cup Rum • 1/4 cup Maraschino cherry juice • 1 tsp red food color Assembling Preparation 1. Mix rum, cherry juice and food color 2. First layer (sponge cake) sprinkle with rum mixture 3. Spread custard layer on cake 4. Second layer, repeat 5. Third layer is custard only 6. Spread top layer with 1/2 pint whipped heavy cream 7. Decorate top with cherries Green line is the trim line 8. Spoon and serve—-this is very moist so use a deep spoon to serve This is where the finished product will be cut.
&ൺඇඇඈඅංඌ
Red line is the live area All important elements and text musta be inside this red line. Any Italian holiday feast would be incomplete without few Cannolis to sweeten the palate, or DOthe NOT garlic place important text or beyond linemain to prevent trimming. maybe to just break up and olive oilimages tastes fromthis the dishes. Whatever the reason, these Cannolis are just what the doctor ordered. Ingredients
3ංඓඓൾඅൾ These light delicious desert cookies are best eaten when you first lay eyes on them because they go pretty fast when the crowd begins to taste test. Sprinkled with powdered sugar, their shape gives you the impression of eating snowflakes, and being so light, those enjoying them will have a tough time just eating one. Ingredients
SHELLS
• 1 cup flour • 1 tbsp butter • 1 tbsp sugar • Pinch salt • Cannoli tube forms—12
• 3 eggs beaten
Shell Preparation 1. Place all ingredients into bowl of a food processor and blend in processor for a few seconds 2. Knead dough by hand until smooth 3. Wrap in plastic wrap, chill one hour 4. On floured surface, roll 1/4 of dough until thin 5. Cut dough into small squares approximately 3” by 3” 6. Wrap squares loosely around tubes, bringing two corners together 7. Place one drop of water on bottom corner of dough and overlap other piece 8. Deep fry shells in hot oil on forms until golden brown 9. Drain oil on brown paper towels when cool enough to handle 10. Remove tube carefully to not break shell
• 1 1/2 cups flour
FILLING
• 1 lb ricotta cheese • 1/2 cup powdered sugar • 1/2 tsp almond extract
• 1 tbsp baking powder • 3/4 cups melted butter
Finished Size: 5.5 x 8.5 • With Bleed: 5.75 x 8.75 • 1/2 tsp. vanilla extract • chopped walnuts • vegetable oil — for frying
Multi-page Booklets Filling Preparation 1. Drain ricotta in cheesecloth until most water is out DUPLICATE thisoftemplate by increments of 4. 2. Mix remaining ingredients (except walnuts) together and blend well Exp: 4p BOOKLET = 4 Single Pages 3. Chill Filling 8p BOOKLET = 8 the Single Pages 4. When ready to serve, spoon in the ricotta filling into shells 5. Dip ricotta ends of shells into chopped walnuts 6. Sprinkle with powdered sugar
Green line is the trim line This is where the finished product will be cut.
• 2 tsp. Anise flavor • powdered sugar • 2 tsp vanilla extract Preparation 1. Beat eggs 2. Add sugar, melted butter and anise flavor until smooth 3. Add flour and baking powder premixed 4. Chill batter and drizzle into pizzele-iron 5. Bake in hot pizzele-iron 6. Remove from iron and cool in single layer on paper towels 7. Sprinkle with powdered sugar and serve
6ඍඋඎൿඈඅං
Red line is the live area Tiny honey clusters shaped into a Christmas on top. Strufoli All important elementswreath and text with must bemulti-color inside this redsprinkles line. always adorned our desert as the center piece. The this realline attraction to this sweet treat is that the DO NOTtable place important text or images beyond to prevent trimming. little honey balls stick together so well, that you’re sure to get more than just a few on your plate. The fun way to eat strufoli is to just pick away. Ingredients
&උൾൺආൺ ൽං /ංආඈඇർൾඅඅൺ As a young boy, i can remember watching my dad making some of his favorite beverages; homemade wine, liquors, and limoncello. This recipe is a slight adaptation which infuses a sweet cream into the traditional limoncello recipe. The cream adds a softer finish on the palate and also makes a great drizzle for your favorite flavor of gelato. Ingredients • 10 large lemon peels — (careful not to cut into white pith of lemon, very bitter) • 750 L bottle 100 proof vodka • 3 qts whole milk • 2 cups white granulated sugar • 1 tbsp. vanilla extract
• 2 cups sifted flour • 1/4 tsp .salt • 3 eggs beaten • 1/2 tsp vanilla Preparation 1. Mix 2 cups flour and salt in large bowl 2. Make a well in center of flour and add eggs one at a time, mixing each one into flour 3. Add vanilla 4. Mix well into soft dough 5. On a lightly floured surface, knead dough and divide into 2 pieces 6. Lightly roll each half into 1/4 inch thickness and cut dough with pastry cutter into strips 1/4 inch wide 7. Using palm of hand, roll strips into pencil thickness 8. Cut into pieces 1/4 inch
Finished 9. Roll dough pieces into tiny balls Size: 5.5 x 8.5 • With Bleed: 5.75 x 8.75 10. Fry tiny balls of dough in hot oil 3 to 5 minutes (golden brown) 11. Drain oil from dough balls on paper towels 12. In sauce pan, over low heat, cook honey and sugar for about 5 minutes
Multi-page Booklets 13. Remove from heat, add fried balls and mix until pieces are coated with honey mixture DUPLICATE this template byrefrigerator incrementstoofchill 4. 14. Remove strufoli balls with strainer spoon and set in Exp: 4p BOOKLET = 4 Single Pages 8p BOOKLET = 8 Single Pages
Green line is the trim line This is where the finished product will be cut.
Preparation 1. Place lemon peels in a large airtight container-add vodka to cover all peels 2. Store in a cool, dark space and shake each day for 10 days 3. After 10 days, strain lemon/vodka mixture through cheese cloth and set aside — discard lemon peels 4. Pour milk and sugar into a large pot and bring to a slow boil; stir until sugar has dissolved 5. Remove from heat allow to cool to room temperature. It is important for lemon/vodka mix and milk/sugar mix to be at same room temperature to prevent separation before blending. 6. In a quart bottle, blend the 2 mixes together slowly. 1/3 part lemon/vodka 2/3 part milk/sugar 7. Shake well and place in the freezer for 3 days. 8. Shake well each day— Enjoy!
7ŕśˆ 2ŕśŽŕś‹ /ŕśˆŕś?ŕś‚ŕś‡ŕś€ )ŕľşŕś?ŕś ŕľžŕś‹ŕśŒ Red line is the live area
7ŕśˆŕś‡ŕś’ -ŕśˆŕľž ŕľşŕś‡ŕľ˝ )ŕś‹ŕľşŕś‡ŕś„ All important elements and text must be inside this red line. DO NOT place important text or images beyond this line to prevent trimming.
As we know, this book has been dedicated to our Grandparents, Frank Cipullo Sr. and Madeline Cipullo; however, we would also like to share a little something from our hearts to yours. The recipes in this book, along with all of the memories shared together every Christmas Eve will live from generation to generation. We know your father and mother are so proud of their three boys and all you have done for us. The “Cipullo� name will live forever! Dad, Before you were poppop you were Dad guiding and shaping us into the people we are today. We are forever grateful and especially appreciative of the importance of family you have instilled in us. When we think back about the special memories we have from our childhood and growing up, we automatically think about the wonderful tradition of our Cipullo Family Christmas Eve! It is truly the best day of the year... and it's the true meaning of family. We hope our children understand just how special it is. Thanks for sharing it with us! Love, Melissa and Amanda
Dad,
Finished Size: 5.5 x 8.5 • With Bleed: 5.75 x 8.75
You've taught us the importance of family and tradition. The Cipullo Christmas Eve dinner is something we look forward to as we know it's the one time of year we all come together as a family. We hope to continue the tradition with our families throughout the coming years. We love you and can't thank you enough for keeping our family rooted. Love, Jen and Joanne
Multi-page Booklets DUPLICATE this template by increments of 4. Exp: 4p BOOKLET = 4 Single Pages 8p BOOKLET = 8 Single Pages
Dad, From the bottom of our hearts we are so blessed to have a father like you. We were fortunate enough to grow up in an Italian kitchen, where we have been able to watch you put together many different dishes, and be your little taste testers as well. One thing is for sure, once a year we get to experience a wonderful mixture of aromas seeping through the kitchen doors that is like no other day of the year, Christmas Eve! We know how much our family history, and keeping everyone together means to you. We want to thank you for passing this tradition down to us. We will carry it with us forever. We love you. Love, Christine and Jacqueline
Green line is the trim line This is where the finished product will be cut.