{"id":20387,"date":"2018-12-27T02:14:27","date_gmt":"2018-12-27T02:14:27","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=20387"},"modified":"2018-12-27T02:14:27","modified_gmt":"2018-12-27T02:14:27","slug":"lupini-wild-cress-cockles-tomato-fresh-sepia-chitarra","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=20387","title":{"rendered":"lupini, wild cress; cockles, tomato, fresh sepia chitarra"},"content":{"rendered":"

\"\"<\/p>\n

It was the eve of Christmas. A lot of people take this date very seriously. Italian-Americans, for instance, have a tradition called\u00a0Festa dei sette pesci<\/a>. <\/i>I love real Italian food, and I tend to relate to it a lot in my cooking, although not the Italian-American version.<\/p>\n

I have never tried for 7 fishes on Christmas Eve, but I had friends in Rhode Island who did it every year, although sometimes stretching the definition of ‘fish’.<\/p>\n

I do however like the idea of fish on the night before Christmas; maybe it’s a throwback to my Catholic upbringing in the last century, or maybe it’s just out of a sense of proportion, since the day that follows is almost certainly to be a meat feast. This year I could\u00a0 have put two<\/em>\u00a0‘fishes’ on the table, but neither of us ate any\u00a0Salzige Heringe<\/em><\/a> for dessert.<\/p>\n

\"\"<\/p>\n

We get these licorice ‘herring’ at Schaller & Weber<\/a>, a very, very northern Italian store.<\/p>\n

The evening began with a vegetarian appetizer.<\/p>\n