Christmas, anchovy protagonist on the table.
(NA) – The dinner of the 24 December-1
The dinner of the 24th of December always represent a tribute to fish dish, the ‘poor one’, tasty and tipical of our tradition that has nothing on the expensive lobsters, lobster and caviar. Between the blue fish, the anchovy represent one of the symbol of the gastronomic Christmas. In ‘saor’, fried, marinated, as seasoning for pasta o as started with other fish or vegetables, anchovy are ideals to create fanciful dish to eat with family during the skinny Christmas’s eve dinner. But this food, isn’t just a must of the Christmas holiday, it’s use all year. According to the Nielsen data elaborate by ANCIT the sales per volume in Italy in the last 12 months of preserved anchovy (in oil) have passed the 4500 tons (+1%respect the 2015), to prove the passion related to this food that has several nutritional values. Let see what. There are difference between the fresh anchovy and the preserved one? As the Professor Migliaccio reminds, onorary president of the SISA (Italian society of food science) “the anchovy with oil has a higher quantity of omega 3 , 11g on every 100g of product, because in addition to the fat acids of the fish we need to add the one in the oil”. In general, a diet that expect the consumption of anchovy , has several benefits for the health. They has much protein, 26g on every 100g of product. They are also rich of fat acid Omega 3, calcium, Phosphorus, vitamin D and more other nutrients for several biological function.
Christmas, anchovy protagonist on the table-2
(NA)- Walking through the Boot from north to south, we can find and infinity of taste and match that expect the anchovy as protagonist of Christmas dishes. We can start from ‘peppers in bagna cauda’, a starter ubiquitous in every table in Piemonte (north of Italy). The bagna cauda is a dish that must be eat very hot, and that why the tradition says that should be in the centre of the table in an earthenware container with under a cooker. If we move into Veneto, we can find “bigoli in achovy salse” that, according to tradition, were eaten during the skinny days, the holy Friday and the Wednesday of the ash. Move into Tuscany where the ‘anchovy pie and tomato pappa’ is the gastronomic symbol of the Christmas eve, as well as an easy starter. From the centre to the South, the Christmas eve menu has always spaghetti with clams, but the dishes with anchovy isn’t missing. To the anchovy marinated to more particular pairings like squid “tasty” stuffed with escarole and anchovy.
In the extreme south an ancient tradition says that for the Christmas eve you need to eat the “ammuddicata” pasta, with anchovy and bread crumbs. A simple dish, born in the kitchen of the poorest class that, that couldn’t afford great luxuries and splendour even in the holiday most felt of the year, season the pasta with the crumbs of stale bread. Inevitable in the Italian Christmas menu and consumed throughout the year thanks to their versatility and affordability, the anchovies have also made themselves space in kitchens in all over the world since ancient times. There are notes on how it is stored in salt of this fish already in Ancient Egypt and Ancient Greece: the greek historian Herodotus in the fourth century BC advised the feeding of anchovy instead of meat, fresh or preserved. The Romans used the garum, the famous condiment made from the entrails of the fish that is also named by the gastronome Marcus Gavius Apicius in his De Re Coquinaria - anthology of recipes that is the main source of the origins of the ancient Roman cuisine. Apicius put the anchovies in the ingredients of the patrician cuisine along with other salted fish (tuna, mackerel, sea urchin, mullet.) that is why in that era they used a lot of anchovy, probably more than today.
ANCHOVIES LEADING THE CHRISTMAS TABLE
The anchovies true asset of our regional cuisine and the base of many typical Christmas dishes
Rome, December 13 (Askanews) Dinner on 24 December is always a real tribute to the fish cuisine, 'poor, tasty and typical, "of our tradition that has nothing to envy to expensive lobsters, lobster and caviar. Among the blue fish, anchovies are one of the gastronomic Christmas symbols. In saor, fried, pickled, as a condiment for pasta or entree along with other fish or vegetables, are ideal for creating delicious dishes to eat with the family on the Christmas Eve dinner. But this food is not only a must for Christmas holidays, it is regularly consumed throughout the year. According to Nielsen data processed by ANCIT in volume sales in Italy in the last 12 months (October 2015/2016) of anchovies preserved (salted / oil) exceeded 4,500 tons (+ 1% compared to 2015). To demonstrate the passion for food that has many nutritional advantages. Let's see what ...
FRESH OR PRESERVED? THOSE IN OIL HAVE MORE 'OMEGA 3
There is a difference between the fresh anchovies and those preserved? As recalled by Prof. Migliaccio, Honorary President of SISA (Italian Society of Food Science), "the anchovies have a higher content of omega 3, with 11 grams per cent, because in addition to the fatty acids found in fish are added to oil. "In general diet that includes the consumption of anchovies, continues Prof. Migliaccio, brings several health benefits. They have a remarkable protein intake, providing 26 g of proteins per 100 g of product. They are also rich in Omega 3 fatty acids of calcium, phosphorus, vitamin D and many other nutrients essential for many biological functions. "
ANCHOVIES IN CHRISTMAS MENU: FROM PIEMONTE TO SICILY RECIPES FOR THE HOLIDAYS
Along the north-south Boot, we find a multitude of flavors and combinations that see the anchovies protagonists of Christmas dishes (see attached form). One can not start from "peppers in bagna cauda", appetizer ubiquitous in the Piemontese Christmas tables. Bagna cauda is a dish that should be eaten very hot and this tradition has it that should be the focus of the table in an earthenware container with under a stove.
Moving then in Veneto there are the "bigoli in anchovy sauce" which, according to tradition, were consumed during the fast days, on Good Friday and Ash Wednesday. We arrive in Tuscany where the "pie anchovies and tomato soup" is always a culinary symbol of Eve, as well as an easy appetizer and quick to prepare. From the center to the south of Italy. In Campania, the December 24 menu includes almost always spaghetti with clams but the dishes made with anchovies, certainly not lacking: from marinated anchovies to the most special combinations such as "tasty" calamari stuffed with escarole and anchovies. In the far south the ancient tradition wants for Christmas Eve dinner you prepare the pasta "ammuddicata" Sicilian, with anchovies and bread crumbs. simple dish, born in the kitchen of the poorer classes who can not afford big luxuries and splendor even during the most heartfelt celebration of the year, condivano the pasta with the crumb of stale bread.
FROM THE ANCIENT EGYPT TO TODAY: ANCHOVY ALWAYS POPULATE THE SEAS OF THE MEDITERRANEAN
Inevitable in Italian Christmas menu and consumed throughout the year thanks to their versatility and affordability, the anchovies are also made space in kitchens all over the world since ancient times. Are notes on how it is stored in salt of this fish already in Ancient Egypt and Ancient Greece: the greek historian Herodotus in the fourth century BC He advised her feeding instead of meat, fresh or preserved. The Romans used garum, the famous condiment made from the entrails of the fish that also speaks the gastronome Marcus Gavius Apicius in his De Re Coquinaria - anthology of recipes that is the main source of the origins of the ancient Roman cuisine. Apicius put the anchovies in the ingredients of the patrician cuisine along with other salted fish (tuna, mackerel, sea urchin, mullet ...) of which he made consumer goods, probably more today.