The sun is shining and the skies are blue. 10-13 degrees in the afternoon. Certainly not cold! Late afternoon candy floss sunsets. Sounding divine? But it's late December now. Hardly Christmas weather eh! How can you get in the mood for celebrating the festive season if fresh green grass is already pushing its way up from the not-so-cold earth? Who would want to come to Southern Italy to celebrate Christmas or New Year?
Well clearly many do! Remember Formicola, the small hilltop village that time forgot? Our friend's apartments are fully booked! Why have people journeyed afar? Are they really the
wise men who'll find genuine Christmas spirit here?
Indeed I believe they will! For here are all the essential elements of perfect festive fizz!
Dickens pounded the pavements of London at night in 1843 'when all the sober folks had gone to bed' to give us his 'Christmas Carol'. Well I've tramped the tarmacs of Caserta to give you this Christmas Carol Cocktail. Hopefully it will be wholesome enough to persuade even sober folk to imbibe. Its effects- I believe- will last the whole year!
The First Ingredient: Christmas Lights of Salerno.
The first bubbles in your cocktail will appear when you've visited Salerno in early December. You need to arrive in late afternoon and allow adequate time to wander the streets and shops before pizza time. Time to view the Cinderella carriage, frosted firs, dazzling reindeers, silver seraphim- and more! Start the mixing with the accompanying piano music.
The Second ingredient: Christmas Concert: Christ Church Naples.
The addition of the second ingredient will see your bubbles rise in the glass. For this you need to head to Christ Church in Naples in mid-December. It will take about two hours to gather it. It comes in two parts. Pour in one and a half of traditional carols and readings. Then add half an hour of mince pies, mulled wine, ice cream and chat. You're done and you've two weeks left to gather the rest of the ingredients.
No time to waste then. So haste ye on! Haste ye on to the church of Santo Rufo and Carponio. Here you will find a rare and ancient flavouring for your Christmas cocktail. It will take you also about one and a half hours to gather in. It is made up of a blend of ancient religious and eighteenth century Neapolitan numbers enhanced by mandolins, piano and voices. It's a little cold now so move on to something warming and tasty...….
The Fourth Ingredient: The Italian Christmas Dinner.
The addition of the fourth ingredient will really give some substance to your drink. For this preferably head to friends or family. You need to collect this on Christmas Eve: Spaghetti Vongole or Christmas Day: Pasta Al Forno or Lasagne- (recipes below). Allow time to inspect their dried presepe. You'll need the fresh living one though...…..
The addition of the fifth -and final- ingredient for your Christmas cocktail will really get it fizzing. In fact you'll only see the glass overflowing if you add it. You must get it wild and fresh in a hillside grotto. It is only available on three days of the year: 26, 29,30 of December between the hours of 4 and 8.
Its essential though so get your walking shoes on and best foot forward. You won't get lost as you'll have a star to follow. Nor will you get bored or hungry on the way as you can buy pizza mulled wine and other snacks as you view the wares of potters, lace and basket makers; in addition to other craftsmen.
Don't be waylaid too long by the old fortune teller with her coloured crystals. Vero or falso?
I kid you not! Its wise men who you need to point you to towards your brew's final spirit. You'll know you've arrived when you see the star...……..
I kid you not! Its wise men who you need to point you to towards your brew's final spirit. You'll know you've arrived when you see the star...……..
You can relax now. You're done!
There you have it then! The ingredients of a truly Christmas Carol Cocktail. I wouldn't recommend shaking it though, due to the high spiritual content. Let's remember the effect that the Christmas Carol had on its hero and end with Dickens' words: 'I am as giddy as a drunken man. I will honour Christmas in my heart, and try to keep it all the year. A Merry Christmas to everybody! A Happy New Year to all the world!'
Spaghetti alle vongole
Ingredients
Method
- Put the water for the spaghetti on to boil. Rinse the clams in several changes of cold water. Discard any that are open or damaged. Cover the tomatoes with boiling water, leave for 1 min, then drain and slip off the skins, Remove the seeds and chop the flesh.
- Cook spaghetti according to pack instructions. Meanwhile, heat the oil in a large pan, add the garlic and chilli, then fry gently for a few seconds. Stir in the tomatoes, then add the clams and a splash of wine, salt and pepper and bring to the boil. Cover the pan and cook for 3-4 mins, until the clams are open. Drain the pasta, then tip into the pan with the parsley and toss together. Serve in bowls with bread for mopping up the juices.
Pasta al forno Siciliana recipe
INGREDIENTS
3 tbsp olive oil
1 onion, chopped
2 garlic cloves, chopped
1.2kg (2lb 10oz) minced beef
½ tsp chopped oregano
½ tsp chopped thyme
1 bay leaf
250ml (9fl oz) red wine
500ml (17fl oz) tomato passata (puréed tomatoes)
200g (7oz) frozen peas
450g (1lb) rigatoni pasta
150g (5½oz) thinly sliced ham, torn up
250g (9oz) mozzarella, roughly chopped
About 4 tbsp grated Parmesan, plus extra for serving
Salt and pepper to taste
METHOD
Heat the oil in a deep frying pan and sauté the onion until golden. Add the garlic and sauté until it smells good, then add the minced beef. Brown the beef over quite a high heat, stirring often to break up any lumps. Stir in the oregano, thyme and bay leaf, and season with salt and pepper.
Stir through the wine and when that has been absorbed add the passata and 250ml (9fl oz) water.
Cover and simmer for an hour, stirring now and then. It must be a lovely loose ragù, so add a little water towards the end of the cooking if necessary. Toss in the peas and remove from the heat.
Preheat the oven to 190C/375F/Gas 5.
Bring a large pot of salted water to the boil and cook the rigatoni for a couple of minutes less than the instructions on the packet. Drain.
Scoop a couple of ladlefuls of the ragù on to the bottom of 30 x 22 x 6cm (12 x 8½ x 2½in) baking dish. Add half the pasta, pressing it along to level it. Ladle over half the remaining ragù and top with all the ham. Scatter half the mozzarella over, then follow with 2 tbsp of Parmesan.
Now add the rest of the pasta and press it down firmly. Scrape out the rest of the ragù over the top. Scatter the remaining mozzarella and Parmesan over. Bake for 20 to 30 minutes, until it is a bit crusty on top here and there, and golden around the edges. Scoop out portions and serve with extra Parmesan.
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