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Hmmmmm.......delizioso. It's the
traditional Sunday family get-together and
the inviting aromas of freshly made pasta
and homemade meatballs and sausages are
greeting you from Nonna's kitchen as
you park the car. . You can smell it all the
way down the street. Its enough to
raise the dead. Geez...I hope there's
enough Italian bread and pastries to
go around! Did anybody remember to bring the
bottle of wine? Madonna mia, Whaddayanutz! Ya didn't bring it? FUGHEDDABOUDID!
Nonna sez, go back to Lawnguylund, cuz ya ain't cumin in......
The Nonna, (an italian grandmother) She's a
very special person in the lives of her
family and boy can she cook. What hands of
gold. There's never anything left on the plate,
especially after its been wiped clean with the
crusty bread.
Italian grandmothers have always devoted
their lives to feeding their husbands and
children. Everything they cooked was made
from scratch, and it didn't matter to them
if it took hours or days to prepare and
make. They loved every minute of it. Just by
sight and taste they could tell when the
spices were just right, how dough looked
when it was ready for the ravioli's, pasta
and the lasagna, creating a variety of
delicious Italian dishes that have been made
over the decades, enjoyed with a nice bottle
of wine. When the (Nonnas) are gone, these
important recipes which most have been in
their families for generations will vanish,
unless their children or grandchildren make
a great effort to learn from them.
I have prepared this section called Italian
Harlem's Mangia, Mangia, with a couple of
you-tubes to show how it is done. So take
notes and enjoy........
Mix together well the ricotta, cheese, 1 14
tablespoons flour, salt, parsley, eggs and
pepper. Place on floured board and knead
until firm but soft. Make 18 balls, press
lightly between fingers and fry in butter
until all sides are evenly browned. Remove
from pan, pour tomato sauce over them and
serve. Serves 4
Melt leaf lard in soup pan, add oil,
zucchini, salt and pepper and brown lightly.
Add water, cover pan and cook 20 minutes.
Beat eggs lightly in mixing bowl, add
cheese, parsley and basil and blend together
well. Remove soup from fire, add egg
mixture, stirring it in well, and let stand
3 minutes before serving. Serves 4.
Lamb
Brodettato
1 1/2 pounds lamb for stew, cut into pieces
2 slices prosciutto or lean bacon, minced
1 very small onion, chopped
1 tablespoon leaf lard
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons flour
1/4 cup dry white wine water to cover meat
2 egg yolks
1 tablespoon lemon juice
1 tablespoon chopped parsley
1/2 teaspoon marjoram
Place lamb, prosciutto or bacon, onion and
leaf lard in frying pan and brown thoroughly
over slow fire. Add salt and pepper,
sprinkle with flour and blend in well. Add
wine, cook until wine evaporates, add enough
water to cover meat and cook 45 minutes or
until meat is tender, adding more water if
needed.
Beat the egg yolks and lemon juice together
lightly with fork, and when mixed well, add
parsley and marjoram, mixing well. Lower
flame as much as possible under meat, pour
egg mixture over meat, mix well, shut off
flame and let stand on stove 5 minutes
before serving. Serves 4.
Cacciucco
Leghorn Style (Fish Soup)
1/2 cup olive oil
12 clove garlic
1 teaspoon chopped parsley
1/2 teaspoon sage
1 small lobster, cut into pieces with shell
1@ pound squid, peeled, cleaned and cut into
small pieces
12 teaspoon salt
12 teaspoon pepper
2 tablespoons tomato puree
12 pound cod filet
12 pound halibut, cut into pieces
12 pound filet of haddock
12 pound scallops, cut into small pieces
12 teaspoon grated lemon rind
2 tablespoons dry white wine
2 tablespoons Marsala or sherry wine
4 slices French or Italian bread, toasted
and rubbed with garlic
Place olive oil, garlic, parsley and sage in
large soup pan and brown lightly. Add
lobster, squid, salt and pepper and cook 15
minutes. Add tomato puree and other fish and
cook 20 minutes, adding 1/2 cup water if
needed. Add lemon rind, wine and Marsala or
sherry and cook 1 minute longer. Place 1
slice toasted garlic bread in each soup dish
and pour serving of soup over it. Serves 4.
Source of Recipe: The Talisman
Italian Cook Book by Ada Boni; Crown Publishers, Inc.
New York (1972)
