L’inizio Offers Seven Fishes Specials for Christmas Eve
For those cooking at home, try Chef Scott Fratangelo’s Seafood Marinara Recipe
For the first time ever, Chefs Scott and Heather Fratangelo are opening L’inizio for Christmas Eve, offering ‘Feast of the Seven Fishes’-style a la carte specials from 4:00 to 9:00 PM. The Italian-American celebration includes—
Antipasti
Tricolor Salad: radicchio, endive, arugula, balsamic vinaigrette, pecorino pepato
Seafood Fra Diavolo Toast: clams, octopus, calamari, shrimp
Crispy Calamari: graham cracker crust, arugula, black garlic aioli
Secondi
Pappardelle with Maine Lobster: leeks, tarragon pernod cream
Faroe Island Salmon: parsnip puree, hen of woods mushroom, roasted parsnip, almonds, dill
Pastry Chef Heather rounds out the dessert course with seasonal specials, including Eggnog Panna Cotta with Cranberry Biscotti, Gingerbread Cake Pudding topped with Tiramisu Cream, and a Chocolate Hazelnut Fudge Cake with Nutella Mascarpone.
The duo strongly suggestion reservations be made ahead of time at 914-693-5400.
From holiday gatherings to cocktail parties to special celebrations, L’inizio’s catering options will satisfy everyone on your guest list. Dishes include lighter fare like our Arugula Salad, with shaved parmigiana and mint in a lemon garlic vinaigrette, to heartier fan-favorites like Chicken Scarpariello and Black Pepper Rigatoni Carbonara.
Hosting a vegetarian? No problem! The Butternut Squash Parmigiano with fresh mozzarella, tomato sauce, and sautéed escarole will win them over. The ‘Pasta Party’ package includes two salads, two pastas, and a dessert for ten guests. And—speaking of dessert—everyone will fall in love with Heather’s New York Cheesecake and Chocolate Fudge Cake. Holiday orders should be made at least 48-hours in advance.
For those who are celebrating the Feast of the Seven Fishes at home, Scott offers his Seafood Marinara Recipe, with local recommendations, below:
Chef Scott Fratangelo’s Seafood Marinara Recipe
Ingredients
1 lb small shrimp (peeled and deveined)
1 lb calamari
1 lb scungilli
1 lb mussels (optional)
1 small can of chopped clams and juice (2-21/2cups)
2-1/2 c tomato sauce
1-1/2 c olive oil
1 c white wine
6 cloves garlic sliced thin
1 lemon juice and zest
10 basil leaves torn
1/2 bunch Italian parsley chopped
Red pepper flakes to liking
Directions
Toast the garlic in the olive oil in a large pot or sauté pan until light brown. Add the calamari, scungilli (no juice), and shrimp followed by the white wine. Reduce by 1/4 and add the lemon zest and juice, clam stock, and the tomato. Let reduce by half. Add the mussels. Once the mussels open, let simmer until tomato sauce consistency. Add salt to taste, red pepper, basil and parsley leaves. Finish with some olive oil for shine. Plate in a bowl or on top of toasted bread.
Scott Recommends
- For the seafood: A&S Seafood: 4 Williams St., Elmsford, NY 10523, anselmsford.com, 914-592-9250
- For the pantry ingredients and fresh herbs: DeCicco’s & Sons: 21 Center St., Ardsley, NY 10502,deciccoandsons.com/ardsley , 914-813-2009
- For the toasted bread: The Kneaded Bread: 181 N. Main St., Port Chester, NY 10573, kneadedbread.com, 914-937-9489
ABOUT L’INIZIO
Westchester residents and award-winning chefs Scott and Heather Fratangelo’s philosophy is rooted in sustainable, artisanal farm-to-table ingredients, sourced locally whenever possible. Executive chef/co-owner Scott prepares everything from house made pastas to pasture-raised meat and poultry to wild-caught fish dishes. Executive pastry chef/co-owner Heather works her sweet magic on decadent dessert creations.To round out your experience, the L’inizio wine list has been carefully selected to complement our seasonal menus. For more information, visit liniziony.com.
