Happy Fava's Day

Happy Fava’s Day

The American Tradition of Father’s Day by some accounts was started in 1910 in Spokane Washington by Sonja Dodd, to honor her father and all fathers.  With the help of her church and the local YWCA it got off to a slow start and the holiday almost died, partly because people felt that is was being over commercialized. Attempts were made by Teddy Roosevelt and Calvin Coolidge to make it a National holiday, but their actions were blocked by members of congress who also feared over commercialization. 

Just when it looked like Fathers’ Day holiday was almost forgotten, in stepped the “National Fathers’ Day Committee”.  The group was founded in New York City in 1930 and did a wonderful job of preserving the holiday.  The group was actually a part of the “Associated Men's Wear Retailers” and later became know as “National Council for the Promotion of Father's Day”  (I wonder if they sold “Ties” too?..... just saying)

So the American tradition of Father’s Day which almost died due to fear of over commercialization was saved by the retailers.   Now every beloved Dad in America is honored on his special day by the gift of an ugly tie. American Capitalism at it’s finest!

Of course In Italy the tradition started a little earlier, around 500 AD the Sicilians were experiencing a terrible drought and prayed to “San Giuseppe” and promised to honor him with a feast day if their prayers were answered.  The rains came and the fava bean crop was saved. Sicilians were saved from starvation and even to this day fava beans are placed on their alters to honor “San Giuseppe”. 

The holiday evolved to honor all fathers on “San Giuseppe Day”, which is celebrated in March in Italy.   And while fava beans saved the Sicilians they really don’t make that great of a gift for Dad.   That’s when the a baker named Pasquale Pintauro stepped in and started the tradition of “San Giuseppe” or St Joseph’s cakes, also know as Zeppole.  Italian Pastry at it’s finest!

Zeppole were featured in many episodes of “The Soprano’s”.   Tony loved them so much he often felt faint in their presence and Christopher opened fire in a local eatery and almost whacked a waiter because he wasn’t served the little treats first.  While we don’t want Dad to faint and certainly don’t condone the whacking of waiters, we would like to make you an offer you shouldn’t refuse.  Skip the fava beans, although it’s been said they do go great with a “Nice Chianti”.  Skip the bad tie, the American retailers will understand. Instead make Dad some Zeppole and enjoy Festa del Papa.

 

Zeppole

Ingredients:

•  
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 (2 1/4 teaspoon) package instant yeast
• 1 cup warm water
• 3 eggs
• 6 cups vegetable oil, for frying
• powdered sugar, for dusting

Directions:

• Mix the flour and salt in a large mixing bowl with a wooden spoon.
• In another large bowl, empty the yeast package, and then slowly add the warm water, mixing with a fork to fully dissolve the yeast.
• When the yeast mixture forms some bubbles, add the mixture to the flour/salt, then add the three eggs.
• Mix the batter, then set the bowl on top of your refrigerator (or other warm place), cover with damp dish towel.
• After 20 minutes, check the dough for rising, mix again and let rise for another 20 minutes.
• In a saucepan, heat the oil to medium heat.
• Add the dough by the spoonful (about the size of 2 golf balls) Experiment with the first batch to make sure the oil is not too hot.
• Remove when golden brown and place on paper bags to absorb the oil.
• Place warm Zeppoles in a paper bag with powdered sugar and SHAKE. You want them well covered with the powdered sugar.
•  These are messy.
•  If yours are not messy, you need more sugar!
• En joy!

Sweet Home Alabama

Many years ago a native of Boston’s North Shore I landed in Gadsden Alabama, helping a friend open a seafood restaurant.  I had no idea of the troubles that were about to ensue, one of the biggest bits of trouble I ran into was a southern girl.  Many of you know her from Lucia’s (how can you miss someone who greets you with “Bueno Sera Yall”}… yep that’s my wife.

But before the wife and kids, one of my biggest troubles was “Banana Pudding”, doesn’t seem like that big of a deal to a “Hot Shot Italian Chef”, well let me tell “Yall” the proof is in the banana puddin’.

The staff at this newly opened “New England Seafood Restaurant” kept suggesting a dessert be added to the lunch menu, you guessed it banana puddin’.  Me being the “Hot Shot Italian Chef” finally gave in to their trivial request and ordered a case of banana flavored pudding mix, and prepared it according to package directions. In an attempt to camouflage this atrocious mixture I carefully spooned it into champagne flutes and proudly topped it with a dollop of whipped crème.  

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Thinking I would wow them with my presentation, I presented the little flutes of pudding.  To my surprise my dessert was met with blank stares, followed by a chorus of “what’s that, where’s the cookies and where’s the bananas?  Who knew Southerners were so big on garnish?

I reluctantly snatched the little flutes of pudding back and placed a nice lady finger and sliced banana garnish on each one, confident of my grade manger skills I presented the puddings to the staff once again. And once again my creations were met with blank stares, only this time followed by giggles, laughter and pointing.  Seems it’s not about the garnish, it’s all about the puddin’. Oh and by the way it’s not until now I learn the pudding is not supposed to taste like banana.

Confused Yet?

So was I, however at this point my future wife stepped in and explained the intricate composition of “Banana Puddin” and offered me her Mother’s recipe.  This recipe was legendary among the members of the “Spring Garden Homemakers Club” and was often made with pineapple instead of banana.

Confused Yet?

So was I, however later I learned that the pineapple substitution was due to my future wife’s aversion to bananas and is not very common, but is actually quiet delicious and does not require a garnish.  

Who knew a “Hot Shot Italian Chef” could learn so much from the ladies of the “Spring Garden Homemaker’s Club”.  This was the beginning of my adventure into Southern cuisine and explains the occasional addition of things like Crawfish Etouffee, Savannah Shrimp and New Orleans Style Bread Pudding to the specials list at Lucia’s.

As many of you know, the south was recently hit with a major tornado outbreak and the hardest hit areas were portions of Alabama.  While our family, farm lands and homes were spared, others were not so lucky and many families are devastated.   Our thoughts are with our neighbors, wishing them the best and hoping for better days to enjoy Sweet Tea and Banana Puddin’ on the Porch.

If you would like to help the residents of Cherokee County Alabama:

www.weis990am.com

www.redcross.org

Pets are also greatly impacted by natural disaster. Please Help

www.globalanimal.org

Granny Dobbs’ Sweet Tea

Mildred’s Banana Puddin’

Pour Boiling Water Over A Whole Mess Of  Tea Bags Whole Mess =  A Lot Let Steep For A Spell Spell = 20 Minutes Or So Stir In As Much Sugar As The Liquid Will Hold Keep Going … A Little More Fill Glass With Ice Pour Tea  ¾ Way Full Add More Ice Ice Must Reach Bottom Of Glass My Father-In-Law always said “No Self Respecting Southerner would ever offer a glass of Iced Tea unless the ice reached the bottom of the glass”.   Garnish:  Who Knew Southerners Were So Big On Garnish? Mint Sprigs and/or Lemon Wedges Head To The Porch!!!

3/4 cup sugar, divided 1/3 cup all-purpose flour Dash salt 4 eggs, separated 2 cups milk 1 teaspoon vanilla extract Most of a box of  vanilla wafers 5 ripe bananas, sliced (about 3 1/2 cups) or 1 Large Can Crushed Pineapple In heavy syrup 1. Mix 1/2 cup sugar, flour and salt in top of double boiler. Blend in egg yolks and milk. Cook, uncovered, over boiling water, stirring constantly for 10 to 12 minutes or until thickened. Remove from heat; stir in vanilla. 2. Spread small amount of puddin’ on bottom of 1 1/2-quart casserole; cover with a layer of wafers and a layer of sliced bananas or pineapple. Pour about 1/3 of custard over bananas or pineapple. Continue to layer wafers, bananas or pineapple and puddin to make a total of 3 layers of each, ending with puddin’. 3. Beat egg whites until soft peaks form; gradually add remaining 1/4 cup sugar and beat until stiff but not dry. Spoon on top of puddin’. 4. Bake at 350°F in top half of oven for 15 to 20 minutes or until browned. Cool slightly or refrigerate. Garnish with additional wafers and banana slices just before serving. Who Knew Southerners Were So Big On Garnish? Head To The Porch!!!

That’s A Lot Of Gnocchi!

The expression used often among Italians is “Christmas with family, Easter with whoever you like”.  Easter in our family was often shared with old family friends, coworkers, neighbors, distant cousins, Irish cousins, in-laws and possibly a few outlaws.  Nanna diCicco’s house was filled past capacity, the men were telling stories and having “red coffee”, the older women were fussing in the kitchen and my Mom was taking turns with the other Moms yelling at me and the gang of siblings, cousins, and various other kids that were running wild.

All the kids were taking part is an American Easter tradition, which involves banging each other with baskets, spreading  pink plastic grass all through the house,  chocolate bunny theft and my personal favorite, hardboiled egg hurling.   This tradition is fueled by excessive sugar intake and often results in a wicked “Peeps Sugar Rush” for anyone under the age of 11.

At this point Nanna diCicco would intervene, calling all the diavolo bambini to the kitchen to make gnocchi.  I was older and spent a lot of time with my grandmother and knew the story, but she always repeated it for the younger ones and strays we had picked up along the way.  Everyone was to wash up as clean as possible and return to lend our tiny fingers to the gnocchi process, explaining that only our tiny fingers can make the perfect gnocchi and we needed a lot of gnocchi to feed all these hungry people, so we must be quiet, and work fast.  For whatever reason, my tiny blue haired grandmother calmed the “Peeped out miniof  mob’ and we all lined up on either side her giant pasta board and got busy,

Nanna showed us how to roll the little dough ball and make the perfect indent in each one..  I am sure the uniformity and technique may have left something to be desired, but Nanna assured us that only our little fingers could make such perfect things.  Seemed to be the perfect antidote for the “Peeps Sugar Rush” and soon the gnocchi were headed for the table. 

Nanna often served the little potato dumplings with a simple brown butter and some shaved parmesan cheese, sometimes with marinara or other sauces. However they were prepared they were always delicious and quickly disappeared..

Luica’s recently participated in “The Taste Of Nashoba” which was a great event sponsored by The Nashoba Valley Chamber with almost 1000 in attendance.   I made 4500 of Nanna’s gnocchi for the event, that’s a lot of Gnocchi! As I rolled and pressed, rolled and pressed and rolled and pressed some more, I though of Nanna and wished for help from little fingers.  The show was a great success and as always Nanna’s Gnochhi were delicious and quickly all 4500 disappeared.

This recipe will be featured in the upcoming episode of “Our Tavola To Yours” watch on your local cable or check our Facebook page.

This recipe can easily be adapted to feed 1000

Gnocchi

• 4 lbs Yukon gold potatoes
• 2.5 cups flour
• 2 Tbsp salt
• 1 tsp white pepper
• 2 eggs
• 1 cup ricotta cheese

Begin by boiling the potatoes in water until fork tender (figure that takes 20 minutes, give or take). Drain and peel off the skins while hot.

While the potatoes are still hot, push them through a ricer into a large bowl. Do not even think of using a food processor or a blender or you’ll be making glue.

Meanwhile, in another bowl, mix all of the other dough items (flour, ricotta, egg, etc). Work this into the potato. Handle the dough as little as is necessary to make the dough somewhat homogenous

Divide it into 8 pieces. On a lightly floured surface, roll each piece out to be roughly 1/2 inch diameter cylinders. Just like when you were kneading the dough before, try to keep the handling to a minimum (so don’t go balling it up, rolling it out, starting over, etc. Just roll it out and stop).

Cut into one inch pieces and roll and press your finger into make indent in each one.

Drop into boiling water, don’t over crowd, do in batches and watch for the gnocchi to float in around five minutes.

Remove – Sauce with your favorite sauce or just a little brown butter and parmesan.

Enjoy!

www.LuciasTavola.com

Ostriche con Amore

February is all about romance, and who’s the most romantic group of people on earth, possibly even the universe? It’s Italians!

Giacomo Girolamo Casanova de Seingalt was an Italian from the Veneto region.  He listed adventurer, author and librarian on his resume and was the most famous lover of all time.  If you’re not sure, ask any Italian the following question: “Besides yourself…who is the greatest lover of all time?” The answer - “Casanova”.

Casanova was said to consume several dozen oysters each morning for breakfast. He reported spectacular and scandalous benefits.  He called them “the nectar of the gods”, among other things we won’t mention here. This is a family newspaper, after all.

There no concrete data to reinforce Casanova’s belief that his breakfast increased his libido.  However, there are many studies that show that oysters are very beneficial to a healthy lifestyle.  My personal studies have found oysters are delicious and I have concluded they should be enjoyed as often as possible.

Oysters have great nutritional value. They’re low in fat and calories (around 10 calories per raw oyster) and packed with healthy minerals. Four or five medium size oysters supply the recommended daily allowance of iron, copper, iodine, magnesium, calcium, zinc, manganese and phosphorus. And did I mention the benefits to your taste buds.

In he spirit of romance, health and Casanova enjoy this simple recipe and a toast con il tuo amore. 

 “Oysters with Prosecco and Pink Peppercorn Sauce”
 

Ingredients:

• 1/3 cup diced shallot (about 3 medium)
• 1/4 cup white balsamic vinegar
• 1 tsp. freshly ground pink peppercorns
• 1/4 tsp. salt
• 1/2 cup Prosecco – with the remaining bubbly share a toast con il tuo amore
• 12 oysters on the half shell

Directions:

In a small bowl, combine the shallot and vinegar and let stand for 10 minutes. Add the ground pink peppercorns, salt and Prosecco and stir to combine. Pour over Oysters.

Buon Natale!

Buon Natale!

The ancient Romans are legendary for their feasts, festivals, and all around debauchery.   The greatest feast of the ancient Roman Empire was the feast of Saturn, “Saturnalia”. The lord of Saturnalia was Baccus (the god of wine), who the Romans honored for the past years grape harvest. Baccus was so highly honored widespread intoxication was common.

After weeks of “feasting, celebrating and honoring” winter solstice was marked by gift giving.  Romans gave each other gifts of fruits and nuts, tied up with bits of holly.  Children were given dolls made of dough, terra-cotta rings, and other small trinkets.

In modern day Italy the holiday season is a month long festival that starts with Advent   and ends on January 6 with the feast of Epiphany.  Babbo Natale (Father Christmas) sometimes gives presents on Christmas; however most presents arrive on the eve of Epiphany, they are brought by La Befana, an ugly, old but kindly witch, who arrives on her broomstick in the night to leave gifts and fill children's stockings with sweet treats. .   

Because the regions of Italy are so diverse, it is difficult to identify one traditional Italian Christmas food, but many ingredients used in ancient Roman feasts are still used today. Fish remains a common ingredient and many Italian American Families celebrate Christmas Eve with “ The Feast Of The Seven Fishes” .Most Christmas sweets contain nuts and honey, said to honor the fertility of the earth and to make for a sweet new year.

However you celebrate the season,  with the spirit of Baccus, Babbo and La Befana, here’s wishing you” Buon Natale” and a“Sweet New Year”!

Cicerchiata-Struffoli - Italian Honey Balls

Nanna diCicco would pile these high on the plate to form a Christmas tree, and in “True Roman Form” we promptly devoured them.

• 3 cups all purpose flour
• 1/4 teaspoon salt
• 6 eggs
• Vegetable oil for deep frying
• 3 cups honey

1. Sift flour and salt on to a pastry table or bowl and make a well in the middle.
2. In a small bowl, add eggs and beat with a fork until smooth.
3. Place eggs in the well, with the tips of your fingers or with a fork, mix the eggs with the flour, incorporating a little at a time, until all is combined.
4. Knead the dough until smooth, about 5 minutes.
5. Shape dough into a ball.  Cover the dough with an overturned bowl.  Let rest for 30 minutes.
6. Cut dough into 12 pieces.  Roll each piece of dough into a 1/2 inch-thick rope. Cut the rope into 1/2 inch pieces.
7. Pour approximately 2 inches of vegetable oil into a deep heavy saucepan.
8. Heat the oil to 370°F.
9. Add enough pieces of dough to pan as will fit, being careful not to overcrowd the pan.
10. Cook, stirring once or twice, until the cicerchiata (honey balls) are crisp and golden brown.
11. Remove the cicerchiata with a slotted spoon and drain on paper towels. Continue with the remaining pieces of dough.
12. When all the cicerchiata are fried place the honey in a large shallow saucepan.  Heat honey until it reaches a simmer.
13. Place fried cicerchiata in a large bowl, add honey a little at a time, stirring to incorporate.
14. Pile the cicerchiata on a serving plate.

Happy Italian Thanksgivng Y'all

Italians love any holiday that brings friends and family (and of course food!) together. My family is no different, and a typical Thanksgiving meal for the diCicco family is not for the faint of heart. It has a complete traditional New England style turkey dinner with all the trimmings, but that’s just one course! The rest goes something like this:




Antipasto: Italian meats, cheeses, olives, peppers, tomatoes, marinated mushroom, sliced vegetables and creamy ricotta dip – just a little snack and a glass of wine to get started.



Antipasta Freddi (Cold Appetizers): Shrimp Cocktail, Seafood Salad, Pasta and Lentil Salad – just a little snack and glass of wine to get started.



Antipasta Caldi (Hot Appetizers): Bacon Wrapped Goat Cheese Stuffed Dates, Sausage Stuffed Mushrooms, Sauted Spinach with Garlic and Roast Red Pepper, Potatoes and Artichokes with Lemon and Butter, Julies Cabbage Rolls and perhaps a nice Lasagna – just a nice warm snack and a glass of wine to get started.



By now, the Macy’s Parade is long over. Gossip and laughter from the women in the kitchen is getting louder and football in the family room is starting to gear up. It’s time to serve the next course, and “yes”, Lasanga and Cabbage Rolls are considered appetizers in my family.



Pasta Piatti (Pasta course): Grampi’s Handmade Ravioli and Gnocchi with Meatballs and Gravy, he often enlists the help of the grandchildren the night before to prepare these Italian delicacies for our “small army” sized family.- just a nice bite and a little more vino before the “real feast”



I told you it’s not for the faint of heart! We are only four hours in and the weaklings are already napping in front of the game. The children are no longer interested in what’s going on the kitchen; they’re out playing a game of tag football, taunting the neighbor’s dog, generally terrorizing the neighborhood, or texting about the horrors of family dinners. As evening approaches: “Dinner is Served”



Secondi Piatti (Second or Main Course): A toast to La Familia and a traditional New England Thanksgiving dinner with all the trimmings is served: Turkey, Stuffing, American Gravy, and what seems like endless side dishes. After the introduction of “Southerners” to our family one of these side dishes is often “Sweet Potato Fluff” and “yes” this brown sugar topped, bourbon infused casserole is considered a vegetable in my wife’s family.



By now, the last of the wine is being finished off, happy conversation and storytelling has started. It’s time to brew espresso and have a little sweet bite. Did I mention, “You might want to stay overnight?”



Dolce (Desserts): Pumpkin and Apple Pies, Italian Pastries and Cookies, Chocolates Nuts, Lucia’s Hazelnut Cannoli, Dark Brewed Coffee and Espresso served with Anisette.



The stories the around da tavola are getting funnier, and the laughter is almost deafening at times. While Thanksgiving Dinner maybe unique to each family, it’s a reminder for us all to be thankful.



If you want to add some diCicco family flavor to your holiday meal, pick up handmade Lasagna from Lucia’s or cook up a nice Fluff. Happy Thanksgiving Yall.



Fluff Part:

2 cups of cooked, fresh sweet potatoes

¾ cup sugar

¼ teaspoon salt

4 tablespoons (½ stick) butter

2 eggs, well beaten

½ teaspoon freshly ground cinnamon

½ teaspoon freshly grated nutmeg

¼ cup milk

2 tablespoons good bourbon



The cook should sample the quality of the bourbon and request all guests do the same.

This step should be repeated as needed.



Beat the sugar, salt, butter, eggs, spices, milk, into the cooked sweet potatoes until smooth and light. Pour into a buttered baking dish.



Crunchy Part:

¾ packed cup light brown sugar

1/3 cup flour

4 tablespoons (½ stick) butter, melted

¾ cup chopped pecans

Mix brown sugar and flour together. Add melted butter and pecans and mix.

Spread on Top

Bake at 350 degrees for about 30 minutes till lightly browned.



For more info: http://www.luciastavola.com/

Mele al Forno con Amaretti e Vino

New Englanders and Italians both share a love of apples. You need look no farther than your local apple orchard, farm stand or fall festival to confirm the apple is one of New England’s favorite harvests. The apple pie contest entries at this years “Old Home Days” in Hollis were fragrant, beautiful and each touched personally by the love and care of the hands that prepared them, many from recipes handed down from generation to generation. Somehow the judges were able to determine a winner.
Just like in Hollis, festivals many festivals are also held each year in Italy to honor the harvest and the apple. Italy is the world’s sixth largest producer of apples, with apple recipes dating back to 700 BC. Even before that, Italian mythology refers to Ponoma as a wood nymph, who was left to tend the orchards near Tiber. All summer she cared for the tiny sour green apples, lovingly coaxing them to sweetness and then turning them the beautiful red and gold colors of autumn.
While New Englands apple history is not nearly as long it does date back to the pioneers who only found crab apples in the New World, but quickly imported seeds and seedlings from Europe, only to find they grew well but produced very small amounts of fruit. After the introduction of Europeans honey bees or “white mans flies” as the Native Americans called them, the orchards started to thrive.

Another piece of New England’s “Applelore” is the legend of Johnny Appleseed, a folk hero and pioneer apple farmer in the 1800s. There really was a Johnny Appleseed and his true name was John Chapmen and he was born right here in Leominster, MA. His dream was for the land to produce so many apples that no one would ever go hungry. Most historians today classify him as an eccentric but very smart businessman, who traveled about the new territories of his time, leasing land and developing nurseries of apple trees. It is estimated that he traveled 10,000 square miles of frontier country, spreading the love apples from coast to coast.

To honor Johnny and Ponoma, the recipe I would like to share combines fresh New England apples the wonderful taste of Italian wine and amaretti. It’s super simple and super tasty. Mangia!
Italian Baked Apple Ingredients

• 4 apples
• 14 amaretti cookies, crushed to a coarse crumb
• 4 amaretti cookies
• 4 tablespoons unsalted butter at room temperature
• 1/4 cup sugar
• 1 cup rosa wine or 3/4 cup wine Plus 1/4 cup Ammareto
Italian Baked Apple Recipe
• Preheat the oven to 400 degrees.
• Wash and core the apples, leaving a 1/2 inch of core at the bottom of each apple.
• Cut a strip of peel from each apple, working around the center of the apple.
• Combine the butter and the amaretti crumbs and divide into 4 portions.
• Spoon the amaretti crumb butter mixture into each apple.
• Place the apples in an ovenproof skillet.
• Combine the sugar and the wine.
• Pour the wine over the apples.

• Place the skillet in the oven and bake for 45 minutes, until the apples are tender.
• Transfer the apples to a serving platter.
• Top each apple with one of the remaining amaretti cookies.
• Place the skillet over medium heat, and cook the liquid remaining in the pan until slightly thickened.
• Pour the syrup over the apples.
• Serve immediately, or refrigerate overnight and reheat before serving
For More Information About The Chef and Lucia’s Tavola

http://www.luciastavola.com/