Hungry for the Holidays? Angelina's Italian Restaurant

For many, the holidays are about connecting with family traditions, and cooking is one of the most enjoyable ways to connect, no matter where you’re from or which holidays you celebrate. To keep the season merry, we’re presenting a few recipes from Merrimack Valley’s finest chefs and restaurant owners. Perhaps they’ll change the ways you celebrate your holidays with those you care about the most.

Angelina’s Italian Restaurant

Susan Amato, the founder and owner of Angelina’s Italian Restaurant in Tewksbury, prides herself on creating a family environment and excellent Italian-centric cuisine. Angelina’s, which opened in September 2012, has a strong “homey” atmosphere to it, and customers love the warmth that resonates throughout the restaurant.

“Growing up, my memories were made at the family dinner table when we came together, talked about our day, ate great food and sipped on wine,” Amato says. “For hours, we enjoyed each other’s company and made memories that became unforgettable. As part of an Italian family, our whole life was about food and each other.”

A Yuletide staple at Angelina’s is the Christmas gummy bear drink. A mix of schnapps and vodka, this sweet and fruity drink is just the right amount of festive.

“Italians love to drink,” Amato says. “We do these kinds of drinks every year to put a smile on each guest’s face.”

Angelina’s is named after Amato’s grandmother, and the recipes at the restaurant are taken directly from the Amato family’s cookbook, with Susan Amato’s unique spin. The fish and potato dish called “The Entree” is her favorite, as seafood is a must-have for any Italian family.

THE ENTREE
(A parchment-wrapped roasted potato and seafood dish)

Start to finish: 35-45 minutes
Serves: 6-8

3 cherry tomatoes
1/4 onion, sliced
3 tablespoons extra-virgin olive oil
Pinch of salt
2 or 3 anchovies
1 tablespoon lemon juice
1 teaspoon red wine vinegar
Basil leaves
5 black olives
2 or 3 quartered artichokes
Individual-size cod or other fish
3 red bliss potatoes

Combine the tomatoes, sliced onion, olive oil, anchovies, lemon juice, basil leaves, red wine vinegar, artichokes and olives in a large mixing bowl. Thinly slice the red bliss potatoes. Roast in a pan with extra-virgin olive oil, salt and pepper.

Place sliced potatoes on the bottom of the parchment paper, place in cod on top, and then top it with the previously mixed ingredients. Close up the parchment paper and bake at 500 F in a convection oven for 10 to 15 minutes.

ITALIAN CREAM PUFF

Servings: 15

Pastry:
8 egg yolks
2 cups flour
Sugar
Salt
4 cups water
1 pound unsalted butter

Boil water and mix the butter, sugar and salt. Once it comes to a boil, take the pan off the stove and set aside.

Once it has cooled, add 2 cups of sifted flour and then add 2 eggs at a time and stir. Continue stirring until it is thick, creamy and smooth, then put it in a piping bag and squeeze out the desired size of your pastry puff. Then put it into your oven, set at 375 F, until golden brown. Set aside to cool.

Yellow Italian Cream:
3 3/4 cups milk
1/2 cup heavy cream
1 cup sugar
3/4 cup cornstarch
1 tablespoon vanilla

Place all ingredients into a saucepan, stirring on low heat until it becomes thick but creamy. Put it into the refrigerator to cool.

Assembling Pastry:
Cut open the pastry puff and fill with your Italian yellow cream. Top with Italian Amarena Fabbri cherries and drizzle with cherry sauce, then sprinkle with powdered sugar.

BUTTERNUTCINIS

Start to finish: 30-45 minutes

Serves: 4-6

Butternut squash
1 pound Arborio rice
1/2 minced onion
2 tablespoons extra-virgin olive oil
2 garlic cloves, crushed
Pinch of salt
Pinch black pepper
White pepper
1 cup brandy
1 1/2 quarts chicken stock
Pinch of saffron
5 sage leaves
1 tablespoon thyme leaves
3 tablespoons butter
2 cups fontina cheese

To make the risotto, saute the olive oil and onion until translucent, and add the garlic until fragrant. Add the rice and toast lightly.

Add the brandy and cook until reduced. Once reduced, add the sage and thyme, stirring together. Add one cup at a time of heated chicken stock with saffron until it becomes creamy and soft, then add the butternut squash, butter, fontina cheese, salt and white pepper. Mix to combine and taste and adjust the seasoning. Place in a bowl and let it cool overnight.

Sauce:
1/2 cup brandy
1 quart heavy cream
1 tablespoon butter
1 cup mascarpone cheese
Pinch of salt and white pepper
Pinch of saffron
5 sage leaves
1 teaspoon pepper or a combination of paprika and cayenne pepper
1/2 lemon, juiced
Zest of 1 lemon

Mix the ingredients together and bring to a boil. The sauce should be rich and creamy.

To make arancini balls, ball up the risotto to the desired size, roll them in a dry breadcrumb pan and fry in shallow oil in a deep pot until golden brown. Set aside and, when ready to serve, sauce the bottom of a plate. Place the arancini on top and garnish with a seasonal herb of choice.

CHRISTMAS GUMMY BEAR