Italian American Holiday Recipes by Noe Landini

Italian American Holiday Recipes by Noe Landini

Recipes by Noe Landini of Landini Bros. Italian Restaurant

Maialino con Patate Arrosto

(Suckling Pig with Roasted Potatoes)

Serves 10

For the pig:


1 baby pig (roughly 7-9 kilos); harvested professionally (this recipe works for half a baby pig as well)

1 handful of dry fennel seeds

1 handful or more of sea or kosher salt (course)

1 tablespoon fresh ground black pepper

20 cloves of fresh garlic, chopped course

20 sprigs fresh rosemary, chopped without the stems

3 cups extra-virgin olive oil (no blends)

4 cups cup of dry white wine

1 cup of dry red wine


  1. Rub the pig with the olive oil, salt, pepper, fennel seed, rosemary (can add a few sprigs of fresh sage as well) and let sit for a few days (you can whisk these ingredients in a bowl and then apply to the pig, inside and out - all over. Spread the rub around each day until the roasting day (no more than 3 days).

  2. Roasting day; preheat oven to 325 if using a convective oven however this recipe is best in a wood fire oven. Place the pig in a roasting pan, add olive oil to the bottom of the pan (just enough to coat the entire pan).

  3. Gently turn the pig ever hour in the pan. After 3 hours, add the wines slowly to the hot pan. Raise the temperature of the pan after adding the wine by bout 100 degrees and continue to roast the pig for another hour.

  4. Once the skin is crisp (you can spray beer or cognac on the pig while in the oven towards the end to make the skin crispy), remove it from the oven and let rest while adding the roasted potatoes in the pan around the roasted pig. Internal temp should be about 140-145 before serving (or no blood present when cutting the meat). Remove from oven just under 145 as it will climb after removal.

For the Roasted Potatoes:


2.5 lb of Yukon gold or fingerling potatoes

2 tablespoons of sea or kosher salt

Fresh ground pepper

1 cup extra-virgin olive oil

6 sprigs fresh rosemary

6 sprigs fresh sage

8-10 cloves garlic


Preheat oven to 325 if using a convective oven however this recipe is best in a wood fire oven. Place the potatoes in a roasting pan, add olive oil to the potatoes along with other ingredients, mix well in pan and roast for 30 minutes. Stir potatoes after 20 - 30 minutes, mixing every 10 minutes until the potatoes are crispy and golden on all sides (not brown).


Dentice in Crosta di Sale

(Roasted Snapper in Salt Crust)

Serves 8


5-6 pounds (3 kg) gutted and scaled fresh snapper (whole fish); trim tail and fins

A dozen sprigs of your favorite fresh herbs (rosemary, oregano, sage)

4 peeled garlic cloves

5 pounds of kosher or sea salt

140 grams of flour (00 aka multi purpose)

¼ l of water

3 whipped egg whites

Freshly ground white or black pepper


  1. Preheat the oven to 400°F (200°C)

  2. Stuff the cavity of the fish with a lemon peel or two, herbs, garlic and a little extra virgin olive oil

  3. Mix the salt and flour together, then mix in some of the water to make a thick, fairly dry paste and add the egg whites. You may not need all the water

  4. Line a baking sheet with foil or parchment paper

  5. Spread the part of the salt mixture on the parchment paper

  6. Place the fish on the salt layer, then completely bury the fish in the remaining salt mixture completely covering the fish

  7. Place in the oven and roast for 35-40 minutes

  8. Lifting the fish and foil together, transfer the fish with the foil to a platter and crack the salt crust and lift off the upper layer – remove all the salt

  9. You can serve the fish along side your favorite pasta or dress it with fresh stewed tomatoes


Panna Cotta

(Custard Cream Dessert)

Serves 8


6 cups of heavy cream

2 cups of whole milk

6 teaspoons of plain powder gelatin

1 cup of sugar

3 teaspoons of salt


  1. Place the milk in a saucepan

  2. Add the gelatin and stir for a couple minutes while the milk warms – do not boil

  3. 3. Add the cream, sugar, and salt and continue to stir over low heat so that everything dissolves

  4. Remove from the heat and let cool down just above room temperature

  5. Pour the cream mixture into your favorite elegant, petite glassware and refrigerate (may need to stir once more while in fridge

  6. Leave in fridge until the custard becomes firm (like jello)

  7. Before serving, add a chocolate sauce, mixed berry compote or your favorite topping

A special thank you to Noe Landini for sharing his family recipes with us! Not kitchen savvy? Visit Landini Bros. Italian Restaurant at 115 King Street in Historic Old Town Alexandria, where millions have gathered over a meal while enjoying fresh food and exceptional service since 1979.

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