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Dive Into the Feast of the Seven Fishes
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BUTCHER SHOP
RITTENHOUSE SQUARE
Dive Into the Feast of the Seven Fishes
The feast of the seven fishes – “La Vigilia” or “Esta dei Sette Pesci” – is an age-old Italian Christmas Eve tradition that involves indulging
in seven seafood courses. Many believe the feast’s origins stem from the Roman Catholic custom of abstaining from meat and dairy the day before religious holidays. Reasons for the number seven are thought to do with the seven sacraments or its historical and cultural significance. Regardless of the symbolism, generations of Italian Americans keep this ritual alive due to its connection to family.
But you don’t have to be Italian to enjoy this seafood extravaganza – all seafood lovers are welcome! Whether you’re a first-time feaster or looking to put a twist on tradition, Di Bruno Bros. can help. Visit Di Bruno Bros. Butcher Shop in our Rittenhouse location for fresh catches that will make your fish-forward feast fresh, flavorful and memorably filling.
First Things First Prioritize planning! If fresh fish is on your menu, order it the weekend before Christmas Eve. Seafood moves fast this time of year, so plan to order ahead of time to get all the fresh selections you’ll need.
The Thrill of the Chill While you may be eager to cook up as many hot fish dishes as possible, cooking seven at once can be challenging. Plan to incorporate a few cold courses; they’re just as delicious, and you can prep them ahead of time.
The World is Your Oyster Common fish enjoyed in this feast include baccàla (salt cod), eel, mussels, octopus, oysters, shrimp, and scallops. But you don’t have to limit yourself to these fish or seven courses. The types of fish and preparations can vary, so there’s plenty of room for creativity.
Reel in Some Inspo Preparing several seafood courses sounds overwhelming, but it doesn’t have to be. Instead of seven whole fish entrées, think appetizers, salads, stews, and pastas. Appetizers: Kick off the feast with easy finger foods like shrimp cocktail, baked stuffed clams, raw oysters, crab or smoked salmon dip, or fried baccàla.
Salads: Serve a cold seafood salad and incorporate Italian greens like arugula and radicchio. Or let the seafood shine on its own with simple additions like olives, celery, bell peppers, and parsley. Toss your preferred combination in a zesty vinaigrette.
Pastas: Pasta is seafood’s favorite companion. Try Italian classics like linguine with clams, or frutti di mare (Italian for “fruit of the sea”) featuring seafood like mussels, clams, shrimp, scallops, squid, or octopus over linguine or fettuccine smothered in a refreshingly spicy arrabbiata sauce.
Hearty Stews: If you want to put all your fish in one basket, cioppino showcases seven fishes simmering in a tomato and wine broth. This rustic stew originated in the late 1800s when Italian fishermen used whatever seafood they had left over from the day’s catch. Serve with garlic bread or focaccia to ensure you soak up all that seafood goodness.
Whether you adhere to the tradition of “seven fishes” or keep it simple with just a few, Di Bruno Bros. has everything you need to make your seafood feast spectacular.
Feasting on fish for Christmas is a deeply embedded Di Bruno tradition, but we don’t always stop at just seven. No matter the holiday or occasion, culinary exploration is in our nature, and sharing new finds is one of our greatest joys. My grandfather always said feeding our customers is an investment in the future and when you visit us, we’re eager to give you delicious samples to taste. That’s the beauty of Di Bruno Bros.; a culinary discovery is always just around the corner.
Dinner by Di Bruno Bros.
Managing Director of Culinary at Di Bruno Bros. Catering & Events
THREE CHEESE RAVIOLI AND ARRABBIATA SAUCE, SOPPRESSATA BRAISED KALE
Serves 4 / Prep 25 minutes / Cook 5 minutes Salt 1 bunch Tuscan kale 8 ounces Di Bruno Bros.® Spicy Soppressata, peeled 1 jar Di Bruno Bros.® Arrabbiata Sauce ½ cup Di Bruno Bros.® Sicilian Extra Virgin Olive Oil 2 garlic cloves, finely minced Fresh ground black pepper 2 packages Di Bruno Bros.® Three Cheese Ravioli 4 ounces Parmigiano Reggiano, grated with a microplane 1. Heat a 1-gallon saucepot of water to boil; add salt. Wash the Tuscan kale, pat dry with absorbent paper. Remove the center stalks, cut into 1-inch strips. Cut the soppressata into ¼-inch-thick slices; stack about 5 slices together and cut into 1⁄8-inch strips (julienne). 2. Gently heat the Arrabbiata sauce, stirring occasionally. 3. Heat a large 12- to 14-inch skillet over medium heat; add 2 tablespoons oil. Add Soppressata; sauté for 2 to 3 minutes. Add garlic then kale, and season with a little ground pepper; sauté over low heat for 2 to 3 minutes.
4. Once the water is vigorously boiling, add ravioli; stir with a wooden spoon to ensure they do not stick. Cook for 3 to 4 minutes or until they float to the top. Using a large slotted spoon, transfer the ravioli to the sautéed kale mixture. Add 4 fluid ounces of the pasta water; simmer for 1 minute. Add 2 tablespoons of oil and 1 ounce of the Parmigiano Reggiano; agitate the pan to emulsify and remove from the heat. 5. In the center of 4 (10-inch) coupe plates or bowls, add 4 fluid ounces of the Arrabbiata sauce, arrange a quarter of the ravioli and garnish on top of the sauce, garnish with Parmigiano Reggiano and a few drops of EVOO. Recipe Credit
Chef Ashley James
Managing Director of Culinary Di Bruno Bros.
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There’s always something new and delicious to discover at Alimentari and Bar Alimentari! Visit either location for Happy Hour, brunch, lunch, or dinner. Did you know you can book a Private Event with us at one of our beautiful dining spaces? Learn more by visiting dibruno.com/locations
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