Most meals were prepared by Nonna and she was an excellent cook! She prepared so many different meals; it was hard to keep up with them. Thursdays were set aside for pasta and Fridays of course was fish according to the Catholic practices of the time. Minuta (grouper) was the main course; although, crabs, squid, and much more were prepared.
Breakfast consisted much of the time with carefully prepared coffee. Milk was boiled until a skin on the surface indicated it was time to add the milk to the coffee. Many times the coffee was strained by using ladies hosiery. To go along with the coffee, we would have Cuban bread and butter, or saltines, or graham crackers. Later, we began to eat cereal and occasionally an egg breakfast. The cereal boxes had cartoons that you would read over and over again. Sometimes you would buy the cereal just for the prize. For example, Kellogg’s gave out a title to one square inch of land in Alaska. How I wish I still had that title! During holidays, Nonna would make cookies called Giugiuleni and during Christmas, she would make Pignolatti. Many times during the year, she made one of my favorites which was flan. When I was hospitalized, Nonna or Aunt Francis would bring flan to make me feel better. It still is my favorite all time dessert!
She was a superior cook, when it came to fried chicken, or chicken soup during cool winter days or when you were sick. At other times, she would make a soup made from collard greens, or the best yellow rice and chicken you have ever tasted!
Among my favorites were the pasta with olive oil and garlic, pasta with ricotta cheese, pasta with meatballs or with crabs, and her famous lasagna. You will find this and other delicious receipts in this chapter. Mom inherited her cooking skills! Along with Italian meals, she was also able to cook southern meals that dad enjoyed: collard greens, cornbread, fried chicken, and biscuits. She cooked many types of beans such as black-eye peas, string beans, and pole beans just to mention a few.
Here are some of my favorites (to the best of my memory); and how they are prepared. It may not be exactly how they were prepared by Nonna or my mother, but the tradition goes on:
These are recipes that we used most of our life. Some were from our relatives, some from the store, and some we just picked up later on in life.
I realize although this could be one of my most favorite sections of the book, I regret not paying enough attention to the cooking, only the eating. This saddens me sad as the food traditions were so important. Anyway enjoy, create your own, or modify these to make them “yours”.
Here is a chapter of foods we ate all of our lives. I do not have the recipes for all of them and used the internet to find how to make them, but all of these were in our diets almost daily. They were part of our foundation as is the American hamburger and the French Fries. Try them to see how you may enjoy them into your life. Enjoy!
Other recipes are not typical Italian, but were made many times by Mom, because everyone enjoyed the differences in cultures. Many other recipes, such as Yellow Rice and Chicken, or her Cajun dishes were served to us, but were not included in this chapter. (Those are Lost at Sea)
I have tried to place our favorites! As West Tampa grew, so did the choices of foods available; although, Nonna stayed with traditional Sicilian cooking, but Mom experimented with those and many other foods.
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Aglio Et Olio
Called in Italian, “Pasta with Garlic and Oil”
“Aglio Et Olio”
Ingredients:
- 1 pound pasta
- Salt
- 1/2 cup extra virgin olive oil
- 4-6 garlic cloves, peeled & chopped
- 1/2 cup chopped fresh parsley
- Freshly ground pepper
- Sprinkle generously with Parmesan cheese
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Pasta con Ricotta
This is a simple but yet delicious recipe:
The Italian recipe I worked from doesn’t give proportions; Serves four. A pound of pasta, (Zita or Penne Rigate) half pound of fresh ricotta. Boil your pasta, drain, (leave a few ounces of water left over) add ricotta, milk, butter, salt, pepper, to taste and (if you like) some spinach. A little practice and the recipe will be yours!
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Pasta Fagioli
(Although this is not a family receipt, it was served regularly.)
- 1 lb. of ground beef
- 1cup diced onion
- 3 cups Julian carrots
- 3 cups diced celery
- 2 minced garlic cloves
- 2 14 oz. diced tomatoes
- 1 15 oz. kidney beans un-drained
- 1 15 oz. great northern beans un-drained
- 1 15 oz tomato sauce
- 1 12 oz. V-8 juice
- 1 T while vinegar
- 1 tsp. Salt
- 1 T oregano
- 1 tsp. Basil
- 1 ½ tsp. thyme
- 2 bags Ditalini pasta
Heat oil in a large pot over medium heat until hot.
Add onion and garlic to oil.
Sauté for 5 minutes or until onion is tender.4
Stir in tomatoes with liquid, chicken broth, beans, parsley, basil and pepper.
Bring to a boil over high heat, stirring occasionally.
Reduce heat to low and simmer, covered for 10 minutes.
Add pasta.
Continue to simmer, covered for about 10 minutes or until pasta is tender.
Garnish with freshly grated Parmesan cheese if you desire.
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PASTA E FAGIOLI AND WITH SAUSAGE
Pasta Italiano
This is the receipt that Carol continues to make and was shown by my mother. Although as in all recipes, the ingredients and the amounts were hard to measure as it was a little of this and a little of that… (un poco questo e un po che) As I write this book, please remember my Italian was never perfect or even good, although I did understand Nonna many of my replies were in Spanish and Italian. To this day I wished I had paid more attention to the language and used it more frequently. So as in many parts of the book I try to incorporate words than I was familiar with but morstly now I had to look up.
Ingredients:
- 1-2 bell peppers
- 4-5 cloves garlic
- 1 large onion
- Olive oil
- Salt and pepper
- 2 cans of tomato sauce
- 2 cans of whole tomatoes
- Parsley
- 2 bay leaves
- Touch of fennel optional
- Pinch of sugar
- 1 cut in half potato to cut back on the acidity
Place in pan to sauté
Make the meatballs: Pork and beef
Salt pepper, garlic, breadcrumbs, egg, and milk, mix up and add to the sauce
To enhance the sauce use 1 lb. of fresh Italian Sausage
Add all the ingredients, cover, and simmer until done.
In Matilda’s time, fresh tomatoes were cooked, peeled, and then mashed to make her own tomato sauce.
Boil your pasta, add the sauce and use plenty of Romano cheese. Enjoy!
Serve with Cuban bread and butter and a fresh salad!
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Soup – Collard Greens Vegetable:
(Italian Style)
Ingredients:
- 2 lbs. Collard Greens, chopped or cut
- 1 lb. Mixed Vegetables
- 1 lb. Okra, sliced, frozen
- 2 Onions, medium size
- 2 Carrots, large
- 6 Parsley stems and tops
- 4 Celery stalks
- 4-6 Garlic cloves
- 2 tbsp. Oregano, dry
- 1 tsp. Salt (optional)
- Red Pepper Sauce, to taste (optional)
- 2 – 28-oz. cans Tomatoes, crushed
- 2 – 15-oz. cans Beans, Small White
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Pignolatti (Usually made at Christmas)
- 3 cups flour
- ¼ teaspoon salt
- 6 eggs
- 2 caps whiskey
- Shortening or oil for frying
- 1-cup sugar
- ½ cup honey
- Multicolored decorative candies
- ½ cup chopped pecans (optional)
Directions:
In a large bowl combine flour and salt.
Make a well in center. Combine eggs and whiskey.
Add to flour mixture.
Combine to make stiff dough 10 to 12 times. Roll dough into a 12 by 7 inch rectangle about ¼ inches thick.
Cut dough into small discs, about ¼ inch long each. Place on lightly greased plates.
Heat the shortening in a deep fat fryer. Drop as many pieces of dough as will float, un-crowded, in 1 layer of the hot shortening.
Fry dough 2 to 3 minutes or until lightly browned, turning once. Drain on paper towels.
Repeat with remaining dough.
In a small saucepan, combine sugar and honey. Cook and stir over medium low heat until sugar is dissolved and mixture boils. Cool, stirring occasionally to 270 degrees, about 3 minutes.
Remove from heat. Pour in pecans.
Pour over deep-fried pastries in large bowl. Stir constantly to coast well.
Dip hands in ice water and form the honey-coated pieces into a cone-shaped mound. Sprinkle with decorative candies.
Let cool – pastry will be hard.
To serve, break off individual pieces.
This makes about 10 to 12 servings.
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A very simple snack:” Guava and American Cheese”
Guava paste is an ingredient that pops up in many Cuban, Caribbean and South American recipes. This specialty ingredient, also known as goiabada or pasta de guayaba, is basically candied guava puree. Paste that keeps well and is very flavorful.
Simply, put down a slice of American cheese; add a slice of guava, boom that is it! In Jr. High, it was served with lettuce on the bottom.
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“Geddi”
My favorite vegetables were was a dish called geddi which was made from Swiss chard and it was fried with bread crumbs, olive oil and of course garlic. When you cannot find Swiss chard, and then use spinach.
Directions:
Salute garlic in a heavy pan with Olive Oil
Add Swiss chard and cook down a few minutes
Add some more oil and mix, at the same time add some salt and pepper to taste
Finally add seasoned Italian Bread Crumbs and mix again
Cook until leaves become soft and serve hot.
The other which looks like a celery on steroids was called gaduna and recently I found that vegetable in a small vegetable stand in Pinellas near the Wal-Mart on Tyrone Blvd. She would prepare the gaduna by boiling it first and removing the stringy parts. Then she would fry it with a flour mixture with salt, pepper, probably garlic with milk, and olive oil. So, delicious! (Così delizioso).
Egg plants were also one of my favorites and they would be prepared in pasta or fired. Our mother was also able to continue many of these wonderful cook meals.
Francis sometimes would take black-eye peas, soak them over night, peal the husks and cook what is called bolitos. They were common in the West Tampa area growing up but were very labor intensive therefore as time went by many stopped due to the high cost of labor. Later on a pre-packaged box came out but was not the same.
While we are talking about foods, the devil crab was among the favorites of the time and of course you could not eat one without having hot sauce placed in the middle of one. They were sold at the Alessi Bakery, Leonard’s Bar and a restaurant called the Sea Breeze along Tampa Bay.
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My Chicken Soup (Caldo de pollo Stefano as made by Dennis L. Stafford)
Of course back then, whole chickens were used, they made their own broth, used fresh vegetables and everything was strained before serving.
Times have changed and although what I prepare now does not taste the same as it did before, it is a simple meal to make in about 90 minutes.
Ingredients:
- Chicken breasts
- Package of frozen mixed vegetables
- Package of frozen okra
- Small can of peas
- Fresh garlic
- Fresh onion
- Large potato, cut up the way you like, either sliced or in chunks
- Celery to taste cut up
- Fresh Spinach (optional)
- Fresh tomato
- Salt
- Touch of poultry seasoning (optional)
- One bouillon cube (optional)
- Black pepper
- White pepper
- Bay leaf
- Paprika
- Touch of sea salt
- Salt to taste
- Olive Oil (EVO)
- Touch of Rosemary
- Touch of sage
- Sprinkle with a touch of parsley at the end
- One large bottle of chicken broth – perhaps 2
- Box of pasta (I recommend Barilla Orzo, although it can be substituted another favorite is the pasta Barilla Ditalini which is our favorite) Nonna and Mom would use stars.
Directions:
Using olive oil, onions and garlic in a heated pan, cut your chicken into small pieces and brown
Once brown, add chicken broth and bring to boil
Add seasoning before browning and after to mix
Add your vegetables, bring to a boil then simmer till done
At the very end add your pasta for the time it takes to cook, usually 7-10 minutes
Serve hot and add your favorite cheese as a garnish on top
There you have it, meal for a cold winter day or when you don’t feel good! The magic of chicken soup always makes you feel better. (La magia di brodo di pollo fa sempre sentire meglio)
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Italian Sfingi: (Italian Doughnuts) My all-time favorite!
- 3 cups flour
- 3 tablespoons sugar
- 6 teaspoons of baking powder
- 3 eggs beaten
- 1 ½ cups of water
- 1 teaspoon vanilla
- Corn oil for frying (deep enough to hold
- 1 cup powdered sugar to sprinkle on them when done
Directions:
Mix flour, sugar and baking powder
Add eggs, water, and vanilla and mix well
Make small balls and drop into heated oil
If oil is hot enough they will turn over by themselves
Add powdered sugar when they are done
Serve best when they are still hot
These are so simple to make and were among my favorites as a young boy. They continue to be one of my favorite deserts and as a father enjoyed making them for our children when they were young.
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Cassata Cake
(This recipe is made by Carol Stafford. We did not have these much as young children, but I love to eat this cake at Christmas time.) It is fit for a Celebration, a King or a Danny!
Vanilla Cassata:
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1 1/2 cups butter
- or margarine, softened
- 2 1/4 cups sugar, divided
- 3 tablespoons vanilla extract, divided
- 8 eggs, separated
- 1 tablespoon grated orange peel
- 3 tablespoons orange juice
- 1 1/2 teaspoons cream of tartar
- 4 tablespoons orange liqueur or orange juice
- Vanilla Cheese Filling (recipe below)
- 2 cups heavy cream, whipped
Directions. . .
In a medium bowl, combine flour, soda and salt; set aside: In the large bowl of an electric mixer, beat butter, 1 1/4 cups of the sugar and 2 tablespoons of the vanilla until light and fluffy.
Beat in egg yolks, one at a time, until blended.
With mixer at low speed, gradually blend in flour mixture; mix until just blended. Stir in orange peel and juice.
In a large bowl, beat egg whites until frothy. Gradually beat in remaining 1 cup sugar and cream of tartar; beat until soft peaks form. Gently fold into cake batter.
Turn into a greased and floured 10-ounce tube pan. Bake in pre-heated moderate over (325′ F.) until a cake tester inserted in center comes out clean, about 1 hour and 10 minutes.
Let cake cool in pan on wire rack for 15 minutes. Remove from pan and cool completely. Cut cake crosswise into 4 layers. Dribble each layer with 1 tablespoon of the liqueur.
Line the bottom of the 10 inch tube pan with waxed paper. Replace bottom layer of cake into pan. Spread with 1/3 of the Vanilla Cheese Filling. Repeat twice more, ending with top cake layer. Cover and refrigerate at least 4 hours. Unfold onto serving plate.
In chilled large bowl combine cream with remaining 1 tablespoon vanilla extract. Beat until stiff. Frost the top and sides of cake with whipped cream. Garnish with candied cherries, quartered, if desired.
Yields 1 10-inch cake.
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VANILLA CHEESE FILLING
- 2 pounds ricotta cheese or creamy cottage cheese
- 1 cup sugar
- 1/2 teaspoon ground nutmeg
- 2 teaspoons vanilla extract
- 1 cup finely chopped mixed glazed fruits
- 1 package (4 ounces) sweet baking chocolate, grated (about 3/4 cup)
- 1/4 cup chopped pignola, pistachios or almonds.
In a large mixing bowl, beat together cheese, sugar, nutmeg and vanilla until smooth, about 2 minutes. Stir in fruits, chocolate and nuts. (Fruits are optional, and I enjoy the cake without them)
Note: Electric blender may be used for grating chocolate.
Feasts for a Celebration, written by Dennis in December 1994
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Nonna’s Biscotti Style
Ingredients:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 cup sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 teaspoon grated lemon zest. Bourbon, or Brandi
- 1/4 teaspoon salt
- 2 large eggs
- 3/4 cup pistachios, coarsely chopped or 8 ounces chopped almonds
- 12 ounces good-quality white chocolate, chopped
- 1 teaspoon anise extract
·
Directions:
Preheat the oven to 350 degrees F.
Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.
Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.
Place the log on the cutting board. Using a sharp serrated knife; cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.
Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.
The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resalable plastic bags up to 3 weeks.
Flan:
(A recipe that was given to me by Aunt Francis Perez)
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Flan Recipe
Take a small pot and melt 1 cup of white sugar until it is a liquid. Use low heat in order not to burn sugar.
Pour sugar into a corning ware type of pot and line sides and bottom with melted sugar.
Ingredients: This was what Aunt Francis would use.
- 6 eggs whole
- 4 eggs yolk only
- 1 quart of milk
- 1 cup of sugar
- 1 spoon vanilla
Mix all ingredients with a blender until smooth.
Pour ingredients into bowl with melted sugar.
Place into oven using a double boiler and cook at 350′ F. for about 1 hour.
You will know Flan is done when you place a straw in middle and it comes out dry. Top will have a glazed golden look.
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Pound Cake
Although this was not an Italian cake, mom made this the best, she also made other cakes and pies, those that are now gone but not forgotten. Perhaps you can one day write down traditions that are important to you even if they just taste good and pass them down for future generations to love. (Gladys Stafford has the original recipe)
Pound Cake Recipe:
- 3 large eggs, room temperature
- 3 tablespoons milk, room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 cups (150 grams) sifted cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup (150 grams) granulated white sugar
- 13 tablespoons (1/2 cup + 1/3 cup) (185 grams) unsalted butter, room temperature
There are many places to find recipes for making a pound cake and since this was not one that I knew anything about I will leave it to you to find one that works for you. Gladys Stafford still has the original recipe from Mom.
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Italian Sesame Seed Cookies
Giugiuleni
(Pronounced JuJulanie)
These are the best cookies to dunk in milk or coffee! I did not have the recipe so found this on the internet and they do taste as I remember them.
Ingredients:
- ½ pound butter – softened
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon Anise Flavoring/ extract
- 3 cups flour (may need to add more)
- 2 teaspoons baking powder
- ¼ teaspoon salt
- Milk (for dipping, optional)
- 12-16 ounces Sesame Seeds (May be lightly toasted in oven, if desired, before using for cookies.)
Prepararation:
Preheat oven to 425 degrees.
Cream together butter and sugar. Mix in eggs, vanilla, and a few drops of anise flavoring. Combine flour, baking powder and salt in a separate bowl. Gradually add dry ingredients to wet mixture to form soft dough. Pinch off pieces of dough and roll them into small thumb size logs (about 1 ½ to 2 inches long and about ½ inch thick). You may want to flour hands before shaping cookies.
Put sesame seeds shallow bowl or plate. Roll cookie logs in sesame seeds to coat. (Optional: Pour milk and a few drops of anise flavoring in a shallow bowl. Put sesame seeds in another shallow bowl or plate. Dip dough into milk and then roll them in sesame seeds to coat.)
Place on a greased or parchment covered cookie sheet about 1 inch apart.
Bake at 425 degrees for 10 – 15 minutes. Mine took longer. Keep peeking. Cool on racks. Can be frozen. Makes about 2 to 3 dozen.
Be sure to store in an airtight container at room temperature.
Now if you decide to cook, or bake any of these, be prepared for a treat for life! Have fun and enjoy! Carol Stafford and Steve Mistretta make these and they are wonderful!
Chuck reminded me and of an expression our family used; “Just like you’re a parent all your life, you’re a child of someone all your life”.
As generations pass so do hopes that the traditions will too. Traditions can be so many things in life from how you live day to day to once a year activities or even food. I hope one day these food traditions will continue to inspire the new generations.
Carol’s Giugiuleni 2-2014
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Cannoli Siciliani
(Not a family recipe, but easy to make if you buy the shells)
Cannoli Siciliani ~ Cannoli are basically crisp, sweet crunchy tubes which are filled with a cream or ricotta cheese filling, often flavoured with cocoa, nuts, chocolate, or candied fruits. This is a very traditional recipe for cannoli which is a very popular sweet in Sicily. Do not fill the Cannoli Siciliani too far in advance, or they may become soggy.
Filling Recipe:
- 3 Cups Full Fat Ricotta Cheese
- 1/2 Cup Powdered Sugar
- 1/2 Cup Mini Chocolate Chips, or Coarsely Grated Chocolate
- 1/2 Teaspoon Vanilla Extract
- 6 Tablespoons Mixed Candies Peel (optional)
- Optional- 6 Glazed Cherries, Finely Chopped
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Pignolata
(Nonna use to make this and so would our Mom – I have never made this as always thought it would be difficult and this is not a family recipe but wanted to share a delight we ate during the holidays such as Christmas)
- 3 cups flour
- ¼ teaspoon salt
- 6 eggs
- 2 caps whiskey
- Shortening or oil for frying
- 1-cup sugar
- ½ cup honey
- Multicolored decorative candies
- ½ cup chopped pecans
In a large bowl combine flour and salt.
Make a well in center. Combine eggs and whiskey.
Add to flour mixture.
Combine to make stiff dough 10 to 12 times. Roll dough into a 12 by 7 inch rectangle about ¼ inches thick.
Cut dough into small discs, about ¼ inch long each. Place on lightly greased plates.
Heat shortening in a deep fat fryer. Drop as many pieces of dough as will float, un-crowded, in 1 layer of the hot shortening.
Fry dough 2 to 3 minutes or until lightly browned, turning once. Drain on paper towels.
Repeat with remaining dough.
In a small saucepan, combine sugar and honey. Cook and stir over medium low heat until sugar is dissolved and mixture boils. Cool, stirring occasionally to 270 degrees, about 3 minutes.
Remove from heat. Pour in pecans.
Pour over deep-fried pastries in large bowl. Stir constantly to coast well.
Dip hands in ice water and form the honey-coated pieces into a cone-shaped mound. Sprinkle with decorative candies.
Let cool – pastry will be hard.
To serve, break off individual pieces. Makes 10 to 12 servings.
Pignolatti is one of the most popular southern Italian sweets made for Christmas. It’s a Sicilian dessert but it is also common in Calabria. It used to be made in Sicily during Carnevale, but is now also made during Christmas. Pignolata show up all over Sicily under different names: pignocata, pagnuccata, pignolata. You may be familiar with them being referred to as struffoli and can find them in pastry shops at Christmas time. It is important to use good honey when making them and also the right amount. It’s also important to make them the right size so you can enjoy the honey glaze more.
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Black Eyed Peas and Ham (One of Dad’s favorites)
Ingredients: (not a family recipe but ate this many times)
- 1 pound black eyed peas soaked overnight (Discard soaking liquid just before cooking)
- 8 Cups of ham stock or chicken stock
- ½ pound chopped smoked bacon
- 1 ½ Cups chopped yellow onion
- 1 ½ Cups diced celery (leaves are ok)
- 2 Tablespoons chopped garlic
- 3 large bay leaves
- 4 or 5 sprigs of fresh thyme
- ¼ teaspoon cayenne pepper
- ¼ teaspoon fresh ground pepper
- ¼ teaspoon smoked paprika
- 2 smoked ham hocks
- 2 boneless smoked pork chops
- Dash of favorite hot sauce (Optional)
Directions:
In a large skillet over medium heat, cook bacon 5 to 6 minutes or until bacon is rendered and beginning to get crispy.
Add onions and celery and continue to cook until vegetables soften
Add garlic, pepper, paprika and red pepper. Sautee a few minutes longer until fragrant. Remove from heat.
Place soaked peas, thyme, bay leaves, ham hocks and smoked pork chops in a large pot and add 6 cups of ham stock. (Reserve the 2 cups of stock to use later if beans thicken more than you desire)
Add sautéed mixture and bring contents to a boil over medium heat.
Reduce heat to low and simmer gently for an hour and a half or until desired tenderness.
Carefully remove hocks and smoked chops. Place to the side to cool for a few minutes.
Remove meat from hocks and chop with pork chop meat.
Add back to peas.
Not only a great meal but when it came to New Year’s Day it was considered good luck (buona Fortuna) to enjoy a bowl of Black Eye Peas and Ham.
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Black Bean Soup (From the Columbia Spanish Restaurant)
These were made at many meals, but I do not know the recipes for them and have located some that may be close to what we enjoyed as kids. The main ingredients are probably close although the amounts can vary. I think you will enjoy the following as we did as kids.
Ingredients:
- 1 lb. black beans
- 4 cloves garlic, minced
- 1/4 tsp. ground cumin
- 2 qt. water
- 1 bay leaf
- 1 tsp. oregano
- 3 finely chopped med. onions
- 1/2 tsp. black pepper
- 2 green peppers, cut in strips
- 1 tbsp. salt
Wash beans and soak overnight in 2 quarts water. Pour beans into 4 quart soup kettle and boil in same soaking water. Cover and cook on medium heat. In skillet, sauté onions and green peppers in olive oil until light golden. Add crushed oregano, bay leaf, cumin and minced garlic. Add to beans, stirring well. Add salt and pepper and cook slowly until beans are tender. Serve over white rice and top with chopped onion. Serves 4.
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Cuban Style Black Beans
Ingredients:
- 1 pound dried black beans
- 10 cups water
- 1 teaspoon salt
- 1 large green bell pepper, cut in half
- 1/4 cup peanut oil or salad oil
- 1 large yellow onion, peeled and sliced
- 4 garlic cloves, minced
- 1 small green hot pepper, cut in half, seeds removed
- 3 teaspoons salt or to taste
- 1/2 teaspoon freshly ground black pepper
- 1 bay leaf
- 1/4 teaspoon whole cumin seed
- 1 teaspoon sugar
- 2 1/2 tablespoons red wine vinegar
- 2 1/2 tablespoons olive oil
Directions:
Rinse black beans and soak overnight in the 10 cups water, with 1 teaspoon salt, and the green bell pepper. In a large heavy bottom soup kettle, bring the beans, soaking water and pepper to a boil, Simmer until tender, about 45 minutes, Remove the green pepper pieces and discard. Heat the peanut oil in deep frying pan or heavy saucepan. Sauté the onion, garlic and green hot pepper until soft. Remove 2 1/2 cups of the bean broth and add it to the frying pan. Simmer this mixture for 10 minutes. Strain the onions, garlic and green hot pepper from the broth and discard. Add the seasoned broth to the soup pot. Add salt, pepper, bay leaf, cumin and sugar. Bring to a boil and simmer, covered, for about 1 1/2 hours, or until it thickens. You may have to add more water if too much of the liquid cooks away. Before serving add the vinegar and olive oil. Mix well.
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Spanish Bean Soup:
- 1 pound dried garbanzo beans
- 1 medium potato, diced
- 1/2 green bell pepper, chopped
- 1/2 pound chorizo, sliced thin
- 1 ham shank or smoked ham
- 1 teaspoon garlic, minced
- salt
- 1 medium onion, chopped
- 8 cups water
- 1 tablespoon paprika
- 1 tablespoon egg shade
Soak beans overnight. Drain and rinse. Put
all ingredients in large pot with water
(Enough to cover the beans) Add paprika.
Cook on low heat until beans are tender.
Tip:
For extra flavor, Serve with hot Cuban bread and butter.
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Collard Green Soup
(Caldo Gallego)
This is another favorite and although not the original recipe, this should be very close.
- 1 pound Great Northern beans
- 2 quarts water
- 1 small ham bone
- 1 bay leaf
- 1 teaspoon salt
- 1 potato, diced
- 1 small can collard greens, chopped fine
- (may also use leftover fresh or frozen collards
- 1/2 onion, chopped
- 1/2 green bell pepper, chopped
- 2 tablespoons bacon drippings
- 1 clove garlic, chopped
Soak beans overnight. Drain and rinse.
large pot put water, ham bone, bay leaf and salt.
Add beans and cook until tender.
Add potatoes and collard greens. Sauté onion and green pepper in the bacon drippings.
When onion is soft, add to collard greens.
Bring to boil and cook uncovered for 10 minutes.
Cover pot and simmer until potatoes and greens are done.
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Turnip Greens
Some of Dad’s (and mine) favorite foods were greens, especially turnip greens and he loved collard greens as well. Greens, corn bread, or chicken soup were the silver bullets in fighting away sickness when growing up.
They always prepared them fresh and would spend hours washing them in the concrete tub we had outside.
Today many of the greens are packaged and much easier to cook.
Here is a recipe I have tried, again probably not original but still good to try.
Turnip Greens:
- 1 Package of turnip greens – use roots as well!
- 1-2 pieces of your favorite smoked bones or ham
- ½ lb. of breakfast sausage (optional)
- 4-5 pieces of smoked bacon
- 3-4 cloves of garlic
- A little olive oil
- A couple of caps of vinegar (Alessi Italian Red Wine Vinegar Tuscany – Aceto Rossa di vino Toscano)
- Salt
- Pepper
- Dash of red pepper
- Dash of sage
- (Tiger Salt – optional my creation)
- I do not put in sugar although many people do
- Chicken cubes (2) with 1 glass of water or substitute with chicken broth
Cooking Directions:
Place oil in large pot, add meats and some seasoning
Let them cook for a while
Add water, greens and rest of seasoning
Bring to a boil and cook until tender, usually 15-20 minutes
The smoked ham, neck bones, what you decide is what carries the flavor
Serve hot and with Cuban bread and butter.
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Eggplant Caponata:
Ingredients:
(Again this is not an original recipe, but did research, and based on how they cooked I would think this is close. It was served cold from the refrigerator and sometimes placed on bread) this was one of Mom’s specialities!
- 1/2 cup virgin olive oil
- 1 large Spanish onion, chopped in 1/2-inch dice
- 2 medium eggplant, cut into 1/2-inch cubes (to yield 4 cups)
- 2 tablespoons sugar
- 3 tablespoons red wine vinegar
- 2 teaspoon fresh thyme leaves or 1/2 teaspoon
- 1/4 cup basic tomato sauce, recipe follows
- 1/3 cup balsamic vinegar
- 2 tablespoons drained capers
- Salt and freshly ground pepper
- 1/3 cup chopped fresh basil
- 1 baguette, sliced into 3/4-inch rounds and toasted on grill or in oven
Directions
In a large 12 to 14-inch saute pan, over medium heat, heat the olive oil until hot but not smoking, sauté for 4 to 5 minutes until softened.
Add the eggplant, sugar, and continue to cook for 5 more minutes. Add the thyme, tomato sauce, and balsamic vinegar. Bring the mixture to a boil.
Lower the heat and simmer the mixture for 5 minutes. Remove from the heat and allow cooling to room temperature.
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Basic tomato sauce:
- 1/4 cup extra-virgin olive oil
- 1 Spanish onion, 1/4-inch dice
- 4 garlic cloves, peeled and thinly sliced
- 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
- 1/2 medium carrot, finely grated
- 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
- Salt, pepper, and garlic
Tomato Sauce:
In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer. Yield: 4 cups
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Italian Stuffed Artichoke Recipe
From the first time I ate these, I thought I was in heaven.
I had not eaten these in years and Dennis (our son) and Carolyn made some for us while we were visiting them in Oregon and got me thinking about them again. My dad would often ask me how I could enjoy scrapping the leaves off of these plants and I would laugh!
To prepare them, cut off the stems, steam them, when they are tender finish them off by placing them in a large pot, and cover with a good Italian sauce, along with plenty of bread crumbs and Romano cheese and let them simmer for a while. When done, serve hot as they can make a meal by themselves.
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Light Italian Wedding Soup
This healthier take on a classic soup includes lots of greens and turkey (substitute with beef and pork or veal) meatballs to add a more traditional flavor.
Not sure why I placed this in the book, other than it looked good. I have never tried this one but I do enjoy Wedding Soup, therefore the reason to place and let someone try. Enjoy!
- 1 pound ground dark-meat turkey (93 percent lean)
- 2 garlic cloves, minced
- 1 large egg, lightly beaten
- 1/2 cup plain dried breadcrumbs
- 1/4 cup grated Parmesan, plus more for serving
- Coarse salt and ground pepper
- 1 tablespoon olive oil
- 1 medium onion, halved and thinly sliced
- 2 cans (14 1/2 ounces each) reduced-sodium chicken broth
- 2 cans (14 1/2 ounces each) diced tomatoes in juice
- 2 heads escarole (2 pounds total), cored, trimmed, and coarsely chopped
Servings: 6
In a bowl, combine turkey, garlic, egg, breadcrumbs, Parmesan, 1 teaspoon salt, and 1/4 teaspoon pepper. Using 1 tablespoon for each, roll mixture into balls.
In a large pot, heat oil over medium. Cook onion, stirring occasionally, until softened, 3 to 4 minutes. Add broth and tomatoes (with juice); bring to a simmer. Add meatballs; cook, without stirring, until meatballs float to surface, about 5 minutes.
Add as much escarole to pot as will fit. Cook, gradually adding remaining escarole, until wilted and meatballs are cooked through, about 5 minutes more. Thin soup with water if desired; season with salt and pepper. Serve soup sprinkled with more Parmesan.
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Rice and Eggs
A common lunch or dinner made many times. Not sure you can call it Italian but it was a staple in our homes.
Simply make your rice, white was preferred.
Fry you eggs sunny-side up in olive oil and baste frequently with the oil. Add salt and pepper to taste and… “quanto è buono, delizioso”.
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Italian Sausage & Peppers
You know where you are when you make this!
Ingredients:
- 1 lb of sweet Italian Sausage
- Some butter to taste
- One yellow onion sliced
- One red onion sliced
- Throw in some cloves of fresh garlic
- 1 large or red and green peppers each, sliced
- Basil and oregano to taste (optional)
- Red wine to taste (optional)
Place the sausage in a large skillet over medium heat and brown on all sides or place in an oven at 350 until done.
This Italian sausage and peppers recipe will be found at virtually every block party, county fair, family reunion, or any other gathering where people are grilling sausage. Italian sausage topped with sweet and tangy peppers is such a classic combination; it’s hard to imagine one without the other. We had this at least once per month.
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Arroz con Pollo – Chicken & Yellow Rice
This is something Mom and Nonna made frequently and later in life Uncle Paul taught me how to make, but over the years I forgot and found a recipe that looks like it is very close to what we had then. A very hearty meal with lots of flavor and enjoyed by many! Serve it with a salad with some Mango in the salad and what a treat. Follow it with a bowl of Flun!“molto gustoso”Ingredients:
- 2-lb. chicken fryer, cut into pieces
- 2 onions, chopped
- 1 green pepper, chopped
- 2 medium tomatoes, peeled, and chopped
- 2 garlic cloves, minced
- ½ cup olive oil
- 1 bay leaf
- 4 cups chicken broth (optional, we used water but this sounds better)
- 2 cups long-grain white rice, uncooked
- ½ teaspoon saffron
- ½ teaspoon salt
- ½ cup small green peas (cooked)
- 1 red peppers, cut in strips
- ¼ cup white wine (again we did not use this but sounds great)
Preparation:
In a skillet, sauté chicken in heated oil until skin is golden. Remove chicken and place in casserole dish. In same oil in the skillet, sauté onion, green pepper, tomatoes, and garlic for 5 minutes. Pour over chicken. In same skillet, add chicken broth, white wine, saffron, salt, bay leaf and rice. When mixture begins to boil, pour over casserole, cover and bake in oven at 350 for 20 minutes or until chicken is done. Sprinkle with a splash of wine and garnish with peas. Serves 4.
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Sicilian Thoughts on Food
Actually food is one of the cornerstones of Sicilian culture and even if times are changing and life is getting more and more frantic; Sicilians still find a great pleasure in sitting at a table, sharing a good meal together.
Italian food for Sicilians is a statement of pride. You can recognize Sicilians for their longing of typical dishes, with pasta being a favorite.
One of the first words after being welcomed into a Sicilian home is “mangiare”, which means to eat. If you were invited to eat, and refused, this was considered a “slap in the face” by most Sicilians of my time. Nonna’s favorite expression during meals was, “Mangiare tutto”, which means, eat everything!
Use this chapter as an inspiration to create your own signature dishes, as you never know who you will inspire!
Written by: Danny Stefano
PS…As Teagan says, “these are special”.