Section: Italian Harlem's Mangia, Mangia

Directory: New York City History

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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........




                                                            Cooking With Pat Cooper

                             Grandma Rosa's Italian Kitchen: Homemade Raviolis
              Grandma Rosa"s Italian Kitchen: Penne Pasta, Lamb, Meatballs & Gravy Pt 1
                                      Grandma Rosa's Italian Kitchen: Meatball Gravy Part 2
                             Grandma Rosa's Italian Kitchen: How To Make Pasta E Fagioli
                                  Grandma Rosa's Italian Kitchen: How To Cook Fried Fish
                           Grandma Rosa's Italian Kitchen: How To Make Baked Escarole Soup
                                         Grandma Rosa's Italian Kitchen: Homemade Linguini

Ricotta Balls

1 pound ricotta
2 Tablespoons grated Parmesan cheese
1 1/4 tablespoons flour
1/4 teaspoon salt
1 tablespoon chopped parsley
2 eggs
1/8 teaspoon pepper
2 tablespoons flour
4 tablespoons butter
2 cups tomato sauce

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


  Zucchini Soup

8 small zucchini, diced
1 tablespoon leaf lard
1 teaspoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 quart water
4 eggs, lightly beaten
4 tablespoons grated Parmesan cheese
1 teaspoon chopped parsley
1/2 teaspoon chopped sweet basil

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)

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