There are many reasons why the holiday season can be scary – family gatherings being one 🙂 But did you know that there is a dark side to the tradition of gift-giving? If good children are rewarded with gifts, what happens to naughty children? Enter one of the many scary creatures of xmas – Krampus!
Krampus is half goat, half devil. He is hairy, has cloven hooves, goat horns, a long pointed tongue and fangs. His horned form appears to be a blend of ancient horned goat deities like Pan and traditional images of the devil. The name Krampus is derived from a German word for claw. I first saw Krampus in the television series Grim. He made a real impression on me 🙂
Krampus is the dark half of Santa Claus or Saint Nicholas. Santa Claus and Saint Nicholas reward good children by giving them gifts, while Krampus punishes bad children by giving them coal and sometimes beating them with the bundle of birch sticks he carries. In his scariest moments, Krampus carries a sack which he stuffs with naughty children. The fate of the children varies – but the outcome is always grim.
Krampus Night is celebrated on December 5, the eve of the Feast of Saint Nicholas. It is on this night that Krampus appears, ready to punish naughty children. Sometimes he is accompanied by Saint Nicholas, reflecting they are two halves of one gift-giving whole. So ask yourself this on Krampus Night – “Have I been naughty or nice?” The consequences of the answer have never been so scary!
To honour Krampus Night I thought I would do a cheeky pasta dish – Gnudi with Puttanesca Sauce. Gnudi are nude or naked ravioli. Basically they are a ravioli filling without the pasta. I have chosen goats cheese for the gnudi to reflect the goat origins of Krampus. I chose to serve them with a puttanesca sauce as the name is derived from an Italian word for whore or prostitute. I couldn’t resist topping my naked gnudi with a tart sauce. Serve with breadsticks, just in case some naughty children come for a visit and need a light beating 🙂
Gnudi with Puttanesca Sauce
for the gnudi
150g soft goat cheese, room temperature
good pinch of sea salt
100g hard goat cheese, finely grated
1/4 cup plain flour, more or less may be needed
extra flour for dusting
for the puttanesca sauce
1/4 cup olive oil
1 small onion, finely chopped
2 garlic gloves, finely minced
6 vine-ripened tomatoes, chopped
1/2 cup Kalamata olives, pitted and halved
6 anchovy fillets, roughly chopped
1 + 1/2 tablespoons small capers, drained
1 teaspoon dried chilli flakes
1/2 teaspoon dried basil
In a large mixing bowl mix together the soft goats cheese, eggs and salt.
Using a wire whisk, beat until smooth.
Using a wooden spoon stir through the hard goat cheese.
Add a tablespoon of flour at a time and mix through until you have a soft and light dough.
Shape into walnut sized balls.
Place on a baking tray lined with baking paper, cover with plastic wrap and refrigerate for 1 hour.
Heat the olive oil in a large pot over medium heat.
Add onion and saute until soft and lightly caramelised.
Add the garlic and cook for 2 minutes.
Add the rest of the ingredients.
Stir until combined, then simmer gently while you cook the gnudi.
Preheat oven to 190C / 375F.
Bring a large saucepan of generously salted water to boil.
Remove gnudi from fridge and roll in extra flour until lightly dusted.
Drop in batches into boiling water.
As they cook they will rise to the surface. Once risen, remove them with a slotted spoon and place them in a large oven proof dish or individual ramekins.
Pour the puttanesca sauce gently over the gnudi and bake in the oven for 10 minutes.