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Good Day Cafe: Feast of 7 Fishes and Panettone Tostado

An Italian-American tradition on Christmas Eve is the Feast of 7 Fishes: seven different seafood dishes are served on the day before Christmas.

On Monday's Good Day Cafe we took part in the tradition with Chef Jaime Knott.

He also shared his recipe for Panettone Tostado.

Casa Nonna
310 West 38th Street
212-736-3000
www.e2hospitality.com

Facebook: Casa Nonna New York
Twitter: @CasaNonnaNY

Panettone Tostado

1 panettone, sliced ¾-inch thick (store-bought can be substituted)
3 eggs
1 cup orange juice
¼ cup half and half
1 orange, zested
1 lemon, zested
½ teaspoon salt
¼ teaspoon sugar
¼ teaspoon vanilla extract
2 tablespoons olive oil

In a large bowl whisk together the eggs, salt, sugar, vanilla, lemon zest, orange zest and Half and half.

When the mixture is well incorporated whisk in the orange juice.

Soak the panettone in the batter; let it sit for about 4 minutes.

Heat up a skillet on medium heat, add the olive oil, place the panettone in the pan and throw in the oven for 3 minutes, flip the panettone and continue to cook in the oven for another 3 minutes until golden brown.

Serve with whipped ricotta and fig jam. Dust the panettone with powder sugar

Whipped Ricotta

1 lb fresh ricotta
1 lemon, zested
1 orange, zested
1 cup powdered sugar
1 tablespoon olive oil

Place all the ingredients in a bowl, mix by hand vigorously until mixture looks smooth. Or to mix by machine, fit mixer with the whisk attachment whisk on medium-high for about 5 minutes.