ITALIANS and Their Fig Trees

What was the obsession of Italian immigrants growing trees in this part of the country where the climate is inhospitable to figs?  I believe it was a symbol of cultural identity.

Mid-July

My parents’ fig tree was brought here illegally by my father in 1957 despite the risk of being confiscated and fined. I guess he was trying hard to smuggle a little dream of Abruzzese sweetness into a cold Northeastern climate.

August - Our first harvest

He nurtured it like a baby. In late fall, he would tie the branches of the fig tree and wrap it snugly with a huge blanket of leaves. Then, cover it with old rugs and plastic to further shield it from the winter’s harshness. 

The fig tree outlived my father and now we carry on the legacy of nurturing the tree.  The reward for this care is worth the minimal effort. In late August, after eating a fig right off the tree - honey like and fragile – it is easy to understand why someone would try so hard to grow a Mediterranean tree under such unfriendly conditions.

A delicious obsession

Today, our children have their own little fig tree.  For us, it signifies family unity, strength and perseverance.

Under the PERGOLA - Sotto la Pergola

For my parents and many Italian immigrants, dining al fresco meant home-made pizzas, home-made wine and long chats under the shade of a pergola (a practical and affordable garden structure).

Family and Friends Easter 1974


Dining al fresco, also meant whole families gathering under the pergola in the summer to enjoy a meal and on occasion reaching upward for a bunch of plumb grapes for dessert.

Entertaining Italian Relatives 1981


This pergola  was built by my father in 1965.  It was built with old scrap tubing which he carried home piece by piece since he did not drive.

Today, the simple charcoal grill on the patio or the shade created by a hand-made pergola is no longer enough to provide the entertaining atmosphere some of us are looking for.  Now-a-days people are looking for that WOW factor that can not be found with the styles of the past.

Charcoal grills

Today, dining al fresco has translated into furnishings that create outdoor living spaces. Our backyards have become kitchens, fire pits for kids to toast marshmallows and eating areas with cushioned chairs and mosquito-zapping lamps.

WOW outdoor spaces

My parents' Pergola


Today, my parents are gone to a better place but their pergola lives on quietly but full of memories.


Will these WOW, outdoor spaces create memories that warm the heart?

Dialect Abruzzese for Under the Pergola is Sotto la Capanna. 
I invite to listen to the music of  N'duccio" called "Sotto La Capanna" on YouTube

Results of Our Labor - August Harvest - Frutti dell'Orto in Agosto

Even with a scorching summer, our garden crop is bountiful.

Peppers everywhere -

It's hot!

Friers

Semi-sweet - perfect for charred peppers

 Different variety of beans

 beans of choice











Tomatoes - all shapes and sizes

Spicy Peppers and Weight Loss

According to a new research at the UCLA Center for Human Nutrition, eating your chili peppers may reduce your waistline. Supposedly, the heat generated by the hot peppers can cause your body to burn calories.

Horn Italian peppers (our favorite)

My husband just picked the hot peppers, strung them and hung to dry.

Strung (incrollati) peppers hanging to dry

Once the peppers dry naturally, we make pepper flakes.

Semi-dried red hot peppers

A Great Aperitif in Our Home - Caffe' Borghetti

We were introduced to Caffe' Borghetti, an espresso-based liqueur, in Italy several years ago and it has become a favorite in our home.

Borghetti is much more than a liqueur.  It's a perfect combination of real espresso coffee with the warmth and sharpness of alcohol.  Perfect by itself or on ice. Or mixed as a base for drinks or sophisticated cocktails.

Great on the rocks with lemon

As of September 1st, Borghetti is running a contest.  Tell them your greatest desire and you may win a 7-day  Los Angeles vacation.

http://www.caffeborghetti.com/il-desiderio-piu-grande-del-mondo/

Check out their new ad campaign "Desiderio Espresso"

http://www.caffeborghetti.com/brand-borghetti/la-comunicazione/

Amateur video by me.  I hope you enjoy it.

Stuffed Eggplants alla Casalese - Melanzane Ripiene

Stuffed eggplants are surely one of the most popular dishes in Italy and especially in my home.

Every region in Italy has developed its own variant. Many regions of Italy are trying to make the traditional character of this dish : Sicily ( Catania eggplant ), Calabria ( melangiani bend ) and Liguria boasts the best stuffed eggplant in the nation.

Freshly picked small (Italian) eggplants

I would like to a boast about the casalese version. (buligname aripiene - dialect casalese). The difference is in the preparation and method of cooking.  For starters, we do not cut the eggplant lengthwise, but skillfully carve them .

Cut off the stems

Carve the raw eggplants with a paring knife carefully removing the interior flesh so as not to break or puncture the small eggplants.

Interior eggplant flesh

Carved eggplants in water

Wash chopped eggplant flesh in a colander under water to remove seeds

Filling consist of sausage meat, eggplant flesh, day-old bread crumbs, eggs, tomato, grated cheese, chopped basil and parsley.

Do not discard the thick crust left over from the day-old artisan loaf .  I just love the crust 

 with charred peppers or a fresh tomato and some extra-virgin olive oil.

Cooking stuffing

Eggplant draining upsidedown

Eggplants being sauteed

Nature at Its Best

As I cleaned the lawn today, I saw a hole in the grass and some fur.  As I investigated the
hole further, I saw the dirt moving and out popped this baby rabbit.

Baby rabbits nest

The best remedy for those who are afraid, lonely or unhappy is to go outside, somewhere where they can be quiet, alone with the heavens and nature.


— Anne Frank

CIPOLLATA

    Cipollata is connected to the Italian word for onion "cipolla". It’s known as an onion and tomato soup, but the name describes different dishes in different parts of Italy.

                            

Ingredients - peppers, onions and tomatoes

           Being from Abruzzo, this particular cipollata recipe calls for onions, green hot peppers and tomatoes as a base.   Having an abundance of tomatoes, onions and peppers in the garden, I preserve this cipollata, like I preserve salsa. In the winter, just pop a jar open, warm up and add eggs sunny side-up.

Cipollata ready to be served

Ingredients - 2 persons

2 medium onions sliced

4 eggs

5 hot or sweet green frying peppers sliced

1/3 cup olive oil

2 chopped tomatoes or 1 small can chopped tomatoes

Salt and pepper

In a hot iron pan, add oil, and saute' onions until golden.  Remove the onions and set aside

In same pan fry the peppers.  (If there is a need for a little more oil add before frying the peppers.)  Remove the peppers and set aside.

In the same pan, add the tomatoes, salt and pepper and simmer gently for 15 minutes.

Add the fried peppers and onions to the cooked tomatoes.

With a fork, create 4 holes.  In each hole, place an egg.  Cover for a few minutes until the egg whites are firm and serve.

Great with Italian crusty bread.

GREAT BIG FLAVORS FROM SUMMER GRILLING

We enjoy the lazy days of summer by grilling quality vegetables and fish.

Charred Vegetable Salad

Grilled Fresh Sardines (Sarde)

You may also like: 

Sardines: Why they are good for you

Bruschetta with Tomato and Arugula

Let your garden dictate what's on your plate.  Then, just add olive oil.

Topping

3 ripe tomatoes, diced

3 ounces of arugula, chopped

1 teaspoon salt

1/2 teaspoon coarsely ground black pepper

1 tablespoon extra-virgin olive oil

1 tablespoon balsamic vinegar

Bread

12 (1/2-inch) small slices rustic artisan bread

2 tablespoon extra-virgin olive oil

2 garlic cloves, minced

1. To prepare topping, combine all ingredients in a medium bowl.  Let stand at room temperature 1 hour.
2. To prepare bread, toast or grill bread until golden.  Combine olive oil and garlic.  Brush on toasted bread.  Top bread with tomato mixture.  Serve 6.