Welcome to my world - a blend of passion, taste, and old-world traditions.

Benvenuti nel mio mondo - un mischio di passione, gusto e vecchie tradizioni.

Saturday, December 24, 2011

SCRIPPELLE ABRUZZESI

Scrippelle Casalesi
All photos - Copyright - ©2011 - La Casa e Il Giardino – picasaweb


HAPPY HOLIDAYS TO EVERYONE

BUONE FESTE A TUTTI

Saturday, December 17, 2011

TIMBALLO DI MACCHERONI E MELANZANE

Among the many dishes on the table at Christmas time, I add this inviting TIMBALLO made with pasta and eggplant.

Timballo
All photos - Copyright - ©2011 - La Casa e Il Giardino – picasaweb

Curiosity:  The dish gets its name from an ancient percussion instrument, the drum, which was inspired by a cylindrical container where the dish originally was cooked.

Varieties of timballo differ from region to region. Sometimes it’s known as a bomba, tortino sartu (a Neapolitan version) or pasticcio.  Simply, it's an Italian molded dish, typically with pasta or rice with filling of meat or vegetables.  Although there are many versions of timballo, I like the timballo with pasta and melanzane ( eggplant).





The dish is prepared in a dome.  I use a springform pan. 










Ingredients
1/2 lb. pasta (I use Ziti Rigati)
2 small eggplants
2 cups of tomato purée,
1 shallot
1 cup grated provolone
4 oz. butter
1/2 cup breadcrumbs
Sprig of parsley (minced)
1/2 cup extra-virgin olive oil
Salt and pepper

Wash and mince parsley leaves.  Wash the eggplants and cut into small chunks.  Place the eggplant pieces in a colander and under press to eliminate water.  Add some salt and leave under press for 30 minutes.  Remove the eggplant pieces, rinse, dry and fry in olive oil.  Remove and place on paper towels.

Mince the shallot and saute' in a thread of olive oil.  Add the tomato purée, eggplant and parsley.  Mix well and cook for 10 minutes.

In the meantime, cook the maccheroni in salted water.  Drain and mix with tomato sauce.  Butter the springform pan or mold.  Cover with breadcrumbs.  Distribute half of the pasta into the pan or mold.  Add grated provolone.  Add other half of the pasta and remaining provolone.

Bake the timballo for 30 minutes in a pre-heated 375 degree oven.  Remove and let it rest for 5. 

If a mold is used, run a knife around the edge of timballo to loosen, then invert a platter over mold and invert timballo onto platter.   Remove mold and it's ready to serve.

If a springform pan is used, run a knife around the edge of timballo to loosen and remove the springform pan.




 


Friday, December 9, 2011

CARDONE - Another Christmas Tradition


In a previous post, I wrote how cardone is part of our Christmas feast.  The first course on Christmas Day was, and still is, a traditional chicken soup (brodo di gallina) with little meatballs, cardoons (cardone) and egg dumplings.  My relatives in Australia tell me that their parents insisted on having brodo on Christmas day even though it was 90 degrees in the shade.  Be!  Tradizione e' tradizione.  (Well!  Tradition is tradition.)



Cardone is cousin to the artichoke and considered a delicacy by the Italians.  It's so unique and flavorful that it makes a great side dish any day of the week. 
A cardone side dish I love is:

Cardone Cacio e Ove (Cardoons with cheese and eggs)


Cardone Cace e Ove
All photos - Copyright - ©2011 - La Casa e Il Giardino – picasaweb

Ingredients
2 lb. of cardone
1 cup of diced tomatoes (or canned)
1/3 cup olive oil
2 cloves garlic, chopped
Black pepper
2 medium eggs
1/2 cup of grated pecorino cheese

Procedure:
Rinse the stalks well. Trim the ends and remove strings from the big stalks, just as you would with celery.  Discard any discolored, outer stalks. Remove any of the small leaves that run up the center of the stalks. Slice crosswise into 1- to 2-inch lengths.








Because cardone can have a slightly bitter aftertaste, it is recommended you soak it in salted water and the juice of one lemon for an hour or so before cooking.








After trimmed and soaked, boil cardone for 30 minutes or until tender.

In a pan, add the olive oil and garlic. Cook garlic briefly, and add the tomatoes.  Simmer gently for 15 minutes and add boiled cardone.  Continue to simmer gently for 2o to 30 minutes.




Beat the eggs and cheese.  Add the egg mixture to the cardoneDo not mix.   Cover and cook for another 10 minutes until the cheese mixture resembles dumplings.  Uncover, break the egg mixture gently with a fork. 


Let it rest for a few minutes and serve.


Tuesday, December 6, 2011

Saint Nicholas and Fava Beans - San Nicola e Fave Secche

The feast of St. Nicholas, patron of shepherds, is an event linked to the ancient cult of St. Nicholas, patron saint of Italy.  According to tradition, the saint would have saved the people of Pollutri (a village next to my birthplace), during a terrible famine, by being able to feed everyone just with a handful of fava beans.  



Since then, every year in memory of the event on the evening of December 5, on the main square are placed nine cauldrons in which fava beans are boiled and then distributed along with the bread and wine to all present.  On the morning of December 6, a solemn procession with the statue of the saint takes place.

Fave cooking in caldrons - (Photo: Raffaella Valori)

Keeping with tradition, last night I cooked fava beans (fave secche).

Fave secche
All photos - Copyright - ©2011 - La Casa e Il Giardino


INGREDIENTS:
- 1 1/2 lb. fava beans
- 1 potato
- 1 onion
- 1 clove of garlic
- 1 cup chopped celery
- 1 tomato chopped or 1/2 canned
- 1/2 cup extra virgin olive oil
- salt and pepper to taste


PREPARATION:
The day before soak the fava beans. The next day, rinse the fava beans under running water.  Place the beans in a pot together with the chunks of potatoes, chopped celery, chopped garlic, tomato and salt.  Cook for 45 minutes over low heat.  As soon as foam appears, remove it with a wooden spoon.  Add additional hot water as liquid evaporates.  Stir occasionally and cook slowly until the beans transform into a puree.  At this point, close the flame, add the oil and adjust the salt and pepper.
Serve with rustic bread.

You Tube: http://youtu.be/PiZDQfIVHnY










Thursday, December 1, 2011

CHRISTMAS EVE MUST-HAVES - Capitone and Baccala'

At our home, besides other traditional dishes, it’s not Christmas Eve without capitone (eel) and baccalà.  Capitone is for the diehards and fried baccalà for the younger generation.  They refer to the capitone as “gross” and “slimy”.  Did you know that capitone is a female eel so named because its head is bigger than the male ?  The name derives from the Latin “capitonem” which means “with a big head”.


Cut Capitone



Capitone in Salsa di Pomodoro

Ingredients
1 1/2 lb. capitone (eel)
3 garlic cloves
1 peperoncino or hot pepper
1 cup of tomato salsa
1 teaspoon of paprika
1/4 cup extra virgin olive oil
Salt and pepper to taste 



Tradition

On December 23, I go to my Italian fish monger and, as tradition wants, I bring the eel home alive.  I place it in a large plastic container where it awaits its fatal hour.  In my basement kitchen, I grasp the eel by placing one hand on its neck and the other on the tail as my husband performs the decapitation by one blow on the neck with a cleaver.  I immediately throw away the head and proceed gutting and quickly scrubbing it.  At this point, one may choose to remove the skin.  I leave the skin on and cut it into pieces.









Capitone in Salsa di Pomodoro
All photos - Copyright - ©2011 - La Casa e Il Giardino – picasaweb

As described above, clean, dry and cut the eel into pieces .  In a casserole, add oil, tomato salsa, minced garlic and paprika.  Bring to a boil and then add the eel and 1 cup of water.  Let it evaporate and add the peperoncino, salt and pepper.  Simmer over medium heat for 30 minutes.  Let it rest before serving.

Capitone Arrosto
Capitone arrosto

Ingredients
1 1/2 lb. eel
1 tablespoon of olive oil
2 cloves minced garlic
4 or 5 bay leaves
Salt and freshly ground black pepper to taste
2 lemons, zest only



  • Pre-heat oven to 350 degrees
  • Rub the capitone pieces with the olive oil and minced garlic and place in a baking dish.  Sprinkle with the lemon zest, salt and freshly ground pepper.
  • Add the bay leaves and roast in the oven for about 40 minutes until done, turning once during the cooking process.
  • It is very fat and will roast in its own fat

Baccala' Arrosto
    Baccala' arrosto

    I just love the smell of dry peperoncini burning over the flame of a burner.









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