These past two weekends I enjoyed giving seminars to the customers of Adams Fairacre Farms in Poughkeepsie and in Wappinger Falls. During the dreary winter months in January and February Adams Fairacre Farms gives the customers an opportunity to learn and enjoy some interesting subjects! I was invited to share what I know as well. So I gladly jumped in the fun. I decided to bring everyone on a tour of Northern Italy’s pasta and sauces. Not only did I set the mood with Italian music I set up the props. On display was a painting of Tuscany set on an easel. The table was set with an vivid Italian table cloth set with grapevine baskets filled with oranges. Incidentally my grandfather made the huge basket from the vines from his vineyard. A separate table was set up with my portable kitchen. My wonderful husband and daughter helped serve while lots of customers came to experience the fun event. It was so fun that I decided to share with you all the fun facts and experience of this Tour of Northern Italy Pasta and Sauces. But let me start off with some of my observations with our American pasta culture versus Italian. Let me say I am an American in an Italian restaurant family so I am fully aware of our American pasta culture. But when I go to Italy the differences are so obvious. Is one wrong and the other right? No! It’s just a cultural difference. But it’s fun to compare!
Some Pasta Facts
I will start off with talking about some misconceptions we Americans have about pasta.
Americans seem to think that pasta to be good must be made freshly by hand.
1. Best way is made by an Italian grandmother using a rolling pin
2. or by a machine that some of us have in our kitchen
3. or ready-made fresh pasta that we can find right here at Adams.
Americans think of dry pasta or in Italian (pasta secca) found in boxes and plastic bags as substandard.
But no! In Italy most Italians eat dry pasta that comes out of a box! An exception is the northern region! In Northern Italy fresh pasta is quite popular and most families make their own.
Fresh Pasta Facts
Northern Italy uses more fresh pasta than Southern Italy
Fresh pasta is usually made from softer wheats, though some durum semolina can be mixed in, and some is made with just durum, but that takes a lot of strength to work with.
In the south, some fresh pasta is made with just flour and water, but in the north it is almost always made with flour, eggs, salt and water. If it is to be used for stuffing, as in ravioli, a little milk is sometimes added.
6 major differences with the way we make pasta in the US
- We overcook the pasta
According to Italians the biggest mistake that we Americans make is overcooking the pasta. We all know what aldente is. But pasta must be served as soon as it is drained. It gets a little crazy at my house when we drain the pasta. My husband dishes out pasta. I sauce it. The kids pass out the dishes. We must be fast! Pasta is very important.
2. Cook in too little water
But another problem with making pasta is using too little water. A pound of pasta should be cooked in 5 quarts of salted water vigorously boiling. Too little water stews the pasta making it gummy and overcooked. Believe me, I too am guilty of this. Sometimes I am too lazy to go to the cupboard and get the big pasta potout thinking it’s just my husband and I. It’s a big mistake. The pasta doesn’t cook evenly and the pasta sticks together.
Cooking the perfect pasta.
- Make sure its 5 quarts of water per pound of pasta.
- Bring to a boil.
- Add 2 tablespoons of salt.
- Place pasta in boiling salted water
- It will quickly come to a boil again.
- When pasta is done. 5-6 minutes (more for thicker pasta less for thinner like spaghettini or angel hair.
- Remove and drain but not too thoroughly. Save 2 ladles of pasta water
3. Adding Oil to water
When you add oil to the cooking water for pasta will only make the pasta slippery and harder for the sauce to get absorbed into the pasta. Your pasta will lack the flavor of the sauce.
4. Huge Portions
When it comes to eating pasta, Italians are very measurement conscious. And it’s a very easy formula to follow: 100 grams (3-1/2 ounces) or less of pasta per person.
It is never a heaping portion like one you would expect in the States.” In the ’90s, Los Angeles Italian restaurants routinely served pasta in giant bowls, each portion enough to feed three or four.
The point of the dish is not the sauce but the pasta. There should be just enough sauce to coat each strand lightly. There shouldn’t be puddles of sauce congealing in the bottom of the dish.
5. Oversauce the pasta
A way to get the most flavor into the pasta about a minute or 2 before it’s done strain it. Saving a ladle of pasta water then toss it in with the sauce and a ladle of the pasta water. Let it finish cooking on the stove. And then quickly serve it. This is called “pasta saltata in padella”. But some further explanation of the sauce. They don’t call it sauce or salsa. They refer to it as condimento or condiment. The condimento is just about a ¼ cup per serving
6. Too much cheese on pasta
Cheese is just a scant teaspoonful per serving. In Italy the waiters come and quickly grate a little cheese on the pasta. In our restaurant if the waitstaff weren’t attending each table to grating the cheese they would go and try to sprinkle a teaspoon of cheese. But typically, the waitstaff we be grating and dumping loads of cheese on top of pasta!
Authentic Italian cooking is an art of simplicity and balance. It’s recognizing that less is often so much better than more. AS I often talk about in my seminars. Just like my sauces the 825 MAIN. It’s very simple. But it’s about the quality of the ingredients. I am very picky about the ingredients. As you will find out as I continue…… And as we try the different pasta and sauce for each region in the northern part of Italy you will begin to understand what I am talking about.
So, let’s get to the fun part. I am going to cover 4 northern regions of Italy. I am picking a pasta that is popular in that area with a sauce or I should say condimento of the area.
Most commonly crimped, square-shaped and stuffed with meat, agnolotti (or ‘priest hats’) is the primary pasta of Piedmont, in the northwestern region of Italy. Located in the lush-green foothills of the Alps and the Apennines, and surrounded by a wooded wilderness, Piemontese cuisine is typically tinged with the musky aromas of its mountainous backdrop. Perfect for poaching, agnolotti can also be added to a broth, but are best pan-fried in a sage and butter sauce and finished off with a dusting of white truffle.
For this recipe I use Rana brand of Tortelloni. They are a fresh pasta found in the dairy section of Adams. I used the Cheese Tortelloni and also the Spinach and Roasted Garlic Tortelloni. I have to say I was partial to the Cheese one. I put it in a very simple butter/sage sauce. The recipe follows. But the highlight of this dish is the shaving of truffles. In the Poughkeepsie Adams Fairacre Farms I was able to order a fresh black truffle that came from Burgundy, France. While in Wappingers I had available the revered White Truffles that were sold in jar. The truffle products are sold in the pasta section in the Wappinger store. If you would like to read about some Truffle Facts continue on while the recipe follows.
Truffles are quite unique in feature that separates them from other common fungi. Truffle has a rounded, below the earth fruiting body that can be lobed, with shallow to deep furrows and has yellowish, tan to dark brown skin. The interior is solid, white, marble like in white species and black in black species with narrow, white veins that tend to radiate from the base. Mature specimens possess a pungent, rich smell.
Several species of tuber (truffle) mushrooms found naturally in the dense forests of Northern Hemisphere, especially Italy, Balkans, and France.
The black perigord (French black) truffle (Tuber melanosporum) is mainly found the wooden forests of Southern Europe. They feature mottling pattern with streaks of white veins. They are the most sought after by the chefs all over the world for its very aromatic flesh.
Other important black species are black summer truffle (T. aestivum) and Burgundy truffles (T. uncinatum) are also prized for their culinary values.
The white truffles (T. magnatum) are the largest of truffles and found in the Northern Italy. White truffles are also highly accolade by the chefs for their powerful fragrance likened to mould, garlic, and smell of cheese.
Some other species include those found in the US such as Oregon black truffle (T. gibbosum), Oregon brown truffle are also noted for their culinary values. Pecan truffle (T. lyoni) is found in the southern part of United States near the pecan tree cultivation.
ruffles are grown the wild close to oak, poplar, hazelnut, elm, pecans and beech trees. Mature truffles develop odors and emit volatile organic compounds and pheromones that attract wild animals. Truffle hunters search for them from autumn to winter with the help of trained dogs in these wooded forests. In the past, hunters used to rely on pigs to sniff out these prized discoveries. Problem was, the pigs loved to eat them. In the 70’s they stopped using pigs. These days, well-trained dogs who don’t care for the taste are used for foraging.
Reasons why Italy has best truffles
1. IT’S THE HOME OF THE WORLD’S BEST TRUFFLES
There are dozens of varieties of truffles in the world, but Italy’s white truffle is one of the most elusive, most delicious and most expensive. It’s found only from September to December and in just the right conditions, growing on the roots of trees under layers of damp leaves and dirt.
2. IT’S ALSO THE HOME OF THE WORLD’S MOST EXPENSIVE TRUFFLE
In 2007, two of the family’s hunters – Luciano and Cristiano Savini – unearthed a 1.28-kilogram (2-pound, 13-ounce) truffle that sold at auction for a whopping USD 330,000. That price is recognized by Guinness World Records as the most money ever paid at auction for a white truffle. You can check out a replica of the truffle at the headquarters. Fun fact: The dog that found the original was 14 years old.
White truffles are a rare delicacy: The short season for the mushrooms, the stratospheric prices ($2,000 a pound is not uncommon) and the intense aromas and flavors make this mostly something for the world’s super rich. Shaving a few grams of a white truffle on a dish such as risotto can send the price at a restaurant soaring into the triple digits.
Selection and storage
Fresh truffles are usually sold in the areas from which they are harvested. Choose firm, fleshly truffles, without bruises.
In the markets one can choose dried truffles in airtight containers. Other novelty products such as truffle flavored sugar, salt, truffle honey, truffle oil, etc can also be found in the supermarkets. Truffles canned in water are also available in some stores.
Eat them as soon as possible. To store, place them in the fridge fresh up to 1 week. Place cut truffles in an airtight container and cover them with Madeira or white wine. Canned truffles that are cut and covered with Madeira or a little oil for a month.
Once at home, use them early. Place them in cool dry place in a wooden basket away from sunlight and moisture. Keep in the fridge for a few days, in a paper bag or a dish covered with a clean cloth.
Preparation and serving methods
Truffle’s rarity in the nature makes them the most expensive items to use liberally in the dishes. Their usefulness counted just as gourmet food and to some extent as appetizer. Do not wash truffles -rub them gently with a soft brush. Cut them in slices, slivers, cubes or shaving.
Agnolotti or Tortelloni del Plin
Package of Rana Tortelloni
1 teaspoon salt, plus more for pasta water
8-10 tablespoons butter
10 sage leaves
1 cup grated Grana Padano
1 fresh white truffle (optional!)
- Bring 6 quarts of salted water to a boil. Add the fresh agnolotti/ tortelloni, stirring gently, and cook them for 3-4 minutes or until the agnolotti are bobbing on the surface of the water.
- Meanwhile, melt the butter in a saucepan over medium heat. Lay the sage leaves in the pan and heat until the butter is sizzling gently. Toast the leaves for about 1 minute, then remove them.
- Add 1 cup of water to the butter, then swirl the pan and simmer for about 2 minutes, reducing the liquid by half. Keep the sauce hot over very low heat.
- Drain the agnolotti and add them to the sauce in the pan. Toss and cook them for about 1 minute over medium heat until the sauce is bubbling. Remove the pan from the heat, add the grated cheese.
- Optional: Shave fresh white truffles over the pasta!
Universally recognized as the ‘bow-tie’, farfalle borrows its name from the Italian word for ‘butterflies’. Despite its intricate design, this good-looking variety remains the signature pasta of the northwestern Italian region of Lombardy. Habitually blended with beetroot, spinach or squid-ink, farfalle is also available in an array of brilliant color combinations to include the vivid hues of the Italian flag. Owing to its sauce-holding-abilities, this pasta is best served with a simple tomato and basil concoction.
The Adams Fairacre Farms in Poughkeepsie has Delverde Bow ties but the Adams in Wappingers has colorful artisanal Farfalle (bowtie) Pasta called Tarall’oro. This dish is highlighted by my own 825 MAIN Marinara!
Farfalle ala 825 MAIN Marinara
1 jar of 825 MAIN Marinara
1 cup loosely packed fresh basil leaves and then very thinly sliced
1 lb. dried farfalle pasta
Grated Parmagiano Reggiano cheese
- In a 10- or 11-inch sauté pan, heat the jar of 825 MAIN Marinara over medium-low heat, stirring occasionally, until sauce is heated. Remove from the heat.
- Sprinkle on the basil and stir to combine thoroughly.
- While the sauce is warming up, bring a large pot of abundantly salted water to a vigorous boil and cook the pasta until al dente. Drain it well.
- Toss the pasta with three-quarters of the sauce and divide among individual serving bowls.
- Spoon a little of the remaining sauce over each serving and sprinkle on the cheese, if you like.
Strozzapreti: (larger version of Cavatelli)
Strozzapreti, (or ‘priest-choker’), is a hand-rolled variety of pasta from the northern Italian region of Emilia-Romagna. Its dubious name origin is unclear; one legend suggests that ‘Strozzapreti’ stems from the story of the gluttonous priests who choked on their pasta as a result of their insatiable appetite, another claims that housewives ‘choked’ the dough in such a rage, violent enough to ‘choke a priest’. Irregular in size and shape, strozzapreti is the larger version of cavatelli (‘little hollows’), and is made of flour, water, parmigiano-reggiano, and egg whites.
The Cavatelli that I used is in the frozen food section of Adams those are made with ricotta cheese, eggs, flour, and salt.
Sauce is Adams marinara, mozzarella cheese, and grated cheese.
Cavatelli ala Adams Marinara Sauce
1 jar of Adams Marinara Sauce
1 lb. of cavatelli or if you are lucky to find the larger version called Stozzapreti
Small ball of fresh mozzarella cut into chunks
Lots of grated Parmagiana Reggiano cheese
- In a pasta pot , heat the jar of Adams Marinara sauce over medium-low heat, stirring occasionally, until sauce is heated. Remove from the heat.
- Start a pot of salted boiling water for spaghetti.
- Add cavatelli/strozzapreti and cook according to directions
- Drain pasta saving a ladle of pasta water
- In pasta pot add the cavatelli adding a ladle of Adams Marinara Sauce and a ladle of pasta water.
- Add Mozzarella and grated cheese
Venetian Bigoli – The bigoli are a type of long pasta, which looks like a big spaghetto; they’re from Veneto, but they’re quite common and popular in the Eastern Lombardia. The name “bigoli” seems to result from the dialect term “bigàt” which means “worm” with regard to the shape of the pasta.
Bigoli in salsa
Bigoli in salsa, long pasta cooked in a tasty fish sauce, is the only inclusion of pasta in the city’s traditional cuisine
Bigoli are a kind of pasta made with semolina flour (semola di grano tenero), salt, and water. They are like thick spaghetti, and similar to Tuscan pici or bringoli. The name is also used for a kind of wholewheat spaghetti typical to the town of Bassano del Grappa in the north of the Veneto and so these are also sometimes used. Normal spaghetti would works well if it’s all that you can find. In fact, in many Venetian restaurants today, spaghetti are served as bigoli. Most letter L ls are not pronounced in Venetian and so you will often see the word written as it’s said: bigoi.
Salsa is the general word for sauce, but in this dish it refers to something very specific. The condiment is made from three ingredients only: white onions, water, and salted sardines or anchovies. White onions are a speciality of the town of Chioggia in the south of the Venetian lagoon. Sardines and anchovies are native to the Venetian lagoon. Although the sardine is the traditional ingredient of this dish, it really doesn’t matter which one you use. The two are very similar indeed and in Venetian have almost identical names. Sardine is sarda and anchovy sardon.
This dish was the most time consuming. It takes an hour for the onions to melt down before you add the anchovies. I saved this dish for last because it is very aromatic and has a long lasting taste and I didn’t want to corrupt the tasting of the other pastas. It’s the most different and not a popular dish in the US. I was pleasantly surprised that the customers really enjoyed this dish!
I also need to add that cheese if served in Venice is a huge No No! But we are in America and we can do whatever we like! I used La Bella fresh spaghetti for this dish since it was the most similar to Bigoli.
Bigoli in Salsa
2 white onions, finely chopped
2 TBS of extra virgin olive oil
25 salted sardine or anchovy fillets
1 pound of bigoli or fresh thick spaghetti
parsley, finely chopped
- Place the onions in a large frying with EV olive oil.
- Cook on a low heat seating them until so soft that they are falling apart adding a little water so as not to color the onion. You are almost melting the onions! Takes about an hour.
- Finely chop the sardine/anchovy fillets and add the fish to the pan
- Stir until the fish has dissolved in the into the onion mixture.
- Continue to cook for about five minutes.
- Bring a pan with 4 quarts of unsalted water to the boil.
- Cook the bigol/ spaghetti according to the manufacturer’s instructions.
- Using a slotted spoon, transfer the pasta to the frying pan with the sauce in it.
- Mix the pasta into the sauce, adding a little of the cooking water if necessary, and then serve topped with chopped parsley and plenty of ground black pepper.
Thank you for taking the journey through Northern Italy’s pasta and sauces! Buon apetitto!! I cant help but be Italian when I talk and talk and talk…especially with my hands!!
According to the Cambridge Dictionary the definition of Tradition is a way of acting that people in a particular society or group have continued to follow for a longtime.
This past year I struggled with finding my path. As you have noticed I really slacked off with keeping up with my blog and my recipes. I am not sure what has happened. I think with the marriage of my last child maybe I lost myself. I lost who I was and started thinking that I needed to slow down. But I found I am not comfortable with this new me. In my quest to find myself again I realized that maybe I need to go back and reflect on how things used to be.
I found a picture of my great grandfather on my mother’s side. He was a fisherman along with his brothers on the island of Ischia in Italy. The Amalfitano men made a living as fishermen. Unlike most other Ischitanos living on the island the Amalfitano brothers stood out by their tall muscular stature. They had a good life until World War 1 and the Spanish Flu of 1918. The soldiers coming home from the war brought with them the Spanish Flu and it spread to so many Ischitanos! It was a deadly flu. It is said that by the spring of 1919, the influenza pandemic had sickened an estimated one-third of the world’s population and may have killed as many as 50 million people. And Ischitanos were part of that statistic. The townspeople couldn’t keep up with individual grave plots and ended up having to have mass burials. My great grandmother became one of those casualties leaving behind a husband and four children. Soon things leveled off and my great grandfather remarried. He continued his fishing business with his family and life went on. My grandmother became of age and she married starting her own family. Soon afterwards WW2 hit, and my grandfather went off to serve as a medic leaving his family behind to struggle. The island of Ischia entered another sad time as they dealt with food and water shortage. Families struggled as the heads of household were off to fight in the war. After World War 2 ended Ischia struggled economically. My grandfather looked to move to another country for a better life for his family. He tried out Argentina for 3 years hoping to bring his family there, but Argentina’s economy crashed, and my grandfather soon came back to Ischia. Instead of feeling defeated he continued his dream of making his family’s life better and made plans to move to the United States. In 1955 he moved half of his family to Marlboro, New York. My grandfather along with my mom and two of her sisters worked to make enough money so that they could bring my grandmother and the rest of the siblings to join them in the US.
Even though the family moved to the US, they continued to follow their Italian traditions. One of the traditions they never forgot was fishing. Even though my grandmother and grandfather settled inland away from the ocean they couldn’t let go of the love for the sea. I don’t how they found this place in Norwalk, Connecticut but they did! With the little bit of English that they knew they found a place to rent a motorized rowboat and go fishing in the Long Island Sound. Many of my summer memories included going to Norwalk, CT to go fishing with my grandparents. My dad grew up on the mainland of Italy, but his town was a small mountain surrounded by water on three sides so he too enjoyed fishing. It was a huge family excursion with 3-4 boats getting rented. We brought steak sandwiches and we always included spaghetti pizza. Once I got married and had children my dad also introduced my children to fishing on the Long Island Sound in Norwalk, CT.
Life got busier and we no longer went on fishing excursions. But just a few years ago a restaurant was recommended in Norwalk, Ct and my husband and I and our children went to try it out. When I arrived, I immediately recognized the spot even though the dock, bait shop, and boat rentals were no longer there. But now a beautiful seafood restaurant took over the spot.
So, as the old year is left behind and a new year is started, I rethink my purpose in life. Maybe I need to go back to my roots. To go forward, one must go back first and ponder. This past week my husband and I took the family out to dinner to the seafood restaurant in Norwalk. I handed them all pieces of paper from the oldest to the youngest (who happens to be my granddaughter Emma) to write down their dreams for the new year. I thought what a perfect place to ponder our dreams. As I looked out to sea, I thought of my grandfather who never gave up his dream to make a better life for his family. He didn’t succeed at first but that didn’t stop him. I sat and looked around the table and I realized that I really am living my best life surrounded by my family. The least I can do is to not give up my dreams! And you know what? In order to fulfill our dreams, we must never forget where we came from and who we are. I want to wish you all a Happy New Year! May all your dreams come true! Tradition! It’s the fuel to follow your dreams!
My mom always made spaghetti pizza for our picnic when we went fishing in Norwalk, Connecticut. Here’s our recipe. There are quite a few versions of it. My grandmother would make a sweet variety. While my Zia in Monte di Procida would make a savory one and sprinkle it with a bit of sugar on top. But I thought I would share my mom’s version which my kids also love! One time when my son was three he got all excited when he saw my mom making it and got all excited thinking we were going fishing!
1 pound of cooked spaghetti al dente
1/2 cup grated cheese
1/2 cup of cubed prosciutto
1/2 cup of cubed fresh mozzarella
1 1/2 cups of shredded dry mozzarella
1/2 pound of cubed Auricchio Provolone
1/4 cup of Grape seed oil or corn oil. I like to use grape seed oil.
1. Mix all the cheeses and the proscuitto
2. Beat eggs and add to pasta to mix.
3. Add the cheese and prosciutto mixture to the pasta
4. Heat 1/4 cup of grape seed oil in a skillet
5. Add pasta mixture to pan and spread out tucking the cheese inside the pasta.
6. Let fry about 10 minutes or more until you can easily slide spatula underneath the spaghetti feeling that it’s crispy.
7. Flip the pizza over and cook 10-15 minutes long until the other side is crispy.
8. Take out of pan and let sit on paper towel to drain some of the oil and then serve!
Fresh Green Olives
Fresh Green Olives found at your area farm market. I got my fresh green olives at Adams Fairacre Farm in Poughkeepsie, New York
I grew up watching my grandparents on both sides of the family, can all kinds of produce besides just tomatoes. Vegetables were marinated and jarred for the winter. Peaches were peeled and halved in a sugary syrup. My family would also cure olives. They were jarred in a salty brine and cured for months. In the last few years since I retired from my life in the restaurant, I have had time to relive my upbringing. I kept seeing raw green olives at Adams Fairacre Farms, our local farm market. I decided to try to cure my own olives. One year I tried the saltwater brine version, while changing the water for months and fretting every time I forgot to! So, then the next year I found an easy recipe that cured olives in vinegar and to let it sit in extra virgin olive oil for 2 months. The olives were delicious! And what was surprisingly good was even the oil from the olives. My family and I just loved spreading it on crusty Italian bread! I couldn’t wait to do it again this year. I decided to share my olive curing journey and hope you will try a hand at it too since olives are in season.
Cured Green Olives
- 1 1/2 pounds fresh green olives
- 1 carrot, finely dices
- 2 stalks of celery, finely diced
- 1 qt white wine vinegar
- 1 tablespoon of sea salt
- ½ cup water
- Extra Virgin Olive Oil to cover the olive
- Wash and dry the olives making sure they are all firm and no bruises. It’s if your green olives have a slight purplish tint. They are just beginning to ripen.
2. Make 4 incisions lengthwise on each olive spacing evenly.
3. Place olives in a bowl or large jar. Whatever you use make sure it’s not reactive. Add celery and carrots. Then add the salt, water and vinegar solution to cover all the olives.
4. Mix well and add a paper napkin on top to keep olives submerged.
5. Stir the contents in the bowl once or twice a day.
6. After 4 days the olives should have darkened slightly and become soft but not mushy. If they are still hard wait another day.
7. After 4th or 5th day drain olive mixture in a colander. Toss to get rid of all the liquid.
8. Put the drained olive mixture in a clean jar or jars and cover the olive oil mixture with the extra virgin olive oil. The olives need to be completely submerged in the olive oil.
9. Place the jar of olives in a cool dark place. I put mine in the fridge! Let them rest for 2 months before tasting.
10. The olives will have a pleasant vinegary taste. And don’t throw out the extra virgin olive oil. It’s delicious! Since it’s in the fridge it will thicken like butter and you can spread it like butter!! Yum!
I have been trying to get over this writing slump that I have been in lately. I really want to write about something special before the end of the year. I kept thinking and thinking but alas nothing went through my mind. So, I decided to look through my scrapbook to hopefully spur a memory. And I came across a letter written by a customer on July 3,1977 on the back of our Coppola’s Restaurant placemat. It’s a letter from Walfredo Tocanini. Not only is this man a councilman from New Rochelle, NY (he left his business card), but his grandfather was the famous Metropolitan Opera House conductor, Arturo Toscanini. He wrote the letter in Italian letting us know that he came to Coppola’s Restaurant to enjoy a delicious Italian meal in the Hudson Valley, celebrating the 4th of July and Garibaldi’s birthday. He emphasized how much they thoroughly enjoyed the Shrimp Scampi and Veal Scaloppini ala Marsala but also wanted to correct something on the menu. Our 1970’s menu was decorated with pencil drawings of famous Italian contributors in the United States. One of the drawings depicted Walfredo’s grandfather, Arturo Toscanini whom we mislabeled as the manager of the Metropolitan Opera House. Walfredo corrected that Arturo was the artistic director of the Metropolitan Opera and that Giulio Gatti-Casazza was the manager of the metropolitan Opera.
So, I thought to myself, “ehh maybe I will write about Tocanini.” But as I looked up the grandson, Walfredo Toscanini I found so much written about him. And then I came across his obituary. He died December 31, 2011! How eerie is that? I came across this on his 7th anniversary! Now I must write about him!
As I am reading about the councilman Walfredo Toscanini I realize that not only was his grandfather a famous conductor but Walfredo made his mark on the world too!
Walfredo Toscanini was born in Milan in 1928. He was an only child and the oldest of Arturo Toscanini’s grandchildren. Walfredo parents were vehemently anti-fascist. They decided to not allow Walfredo to attend Italian public schools under Mussolini’s strict control. Instead he was sent to a Swiss-run private school in Milan. There he learned German and French and was not subjected to fascist propaganda.
In 1938 after his grandfather Arturo had a run in with Italian government because of his anti-fascist beliefs, the whole family moved to America. Walfredo enrolled in New Jersey public schools when he arrived at 9 years old. Later, Walfredo went on to Yale and graduated as an architect. He worked for over 50 years in the New York area as a senior architect and various other jobs. He lived in New Rochelle where he was a long-serving district leader for the Democratic Party and was very active in preserving the arts.
Walfredo’s passion was to preserve and publicize the artistic legacy not only of his grandfather but also of his mother, Cia Fornaroli, a prima ballerina at La Scala in Milan during the 1920s, and of his father, Walter Toscanini, a man of letters, dance historian and anti-fascist activist.
Walfredo Toscanini also arranged to have Arturo Toscanini¹s archives and recordings made available to scholars and music lovers at the New York Public Library for the Performing Arts. In 1987, he co-authored an illustrated book, Toscanini with longtime friend and Opera News Associate Editor John Freeman.
As I am writing about Walfredo and his famous grandfather I realized that I have something in common with him! Our families lived through Mussolini’s reign. Although I didn’t experience Mussolini’s fascist reign in Italy, my parents did. I have in my possession my mother’s report card where allegiance to Mussolini is all over the front of her report card. She often told me how they had to practice marching in honor of Mussolini during school. But the most important thing that we both share is the love of our family and trying to keep their legacy alive. Walfredo in keeping his famous conductor grandfather, dance historian father and prima ballerina mother memories alive worked hard preserving their work. My story, although not as grand but it is just as important to me, is preserving my father’s impact in the Hudson Valley with Italian food. My dad died way too young and I keep his memory alive through the bottling of the 825 MAIN Sauces and sharing the many restaurant stories whether it be from our family or our customers. And of course, our many recipes! Even though I am not related to Walfredo Toscanini I hope this story helps in preserving the efforts Walfredo Toscanini made to keep his family’s memory alive.
Happy New Year’s from our family to yours!
Lentil Soup for Good Luck
(Italians traditionally serve lentil soup to enjoy on New Year’s Eve or Day in hopes of bringing greater abundance and prosperity in the coming year) Lentil soup was one of the ‘soups of the day’ at our restaurant anytime during the year!
2 cups lentils, rinsed twice in a colander under cold water (preferably Umbrian lentils)
6 cups chicken broth
1 vegetable bouillon cube
2 – 3 tablespoons extra virgin olive oil
8 oz. bacon or pancetta, diced
1 medium onion, diced
2 celery stalks with leaves attached, diced
2 large carrots, peeled and diced
1/2 cup fresh Italian parsley, stems removed, washed, and minced
1 tsp. dried oregano
1 tsp. dried thyme
1/4 cup freshly minced basil
1 12-oz. can Italian plum tomatoes (crushed with your hands (or buy it already diced/chopped)
2 cups fresh spinach leaves or escarole, rinsed well and chopped
(optional) pinch of hot red pepper flakes
2 rinds of parmigiana reggiano cheese
1 bay leaf
1 short sprig fresh rosemary
4 garlic cloves, minced
salt and pepper
1.Rinse the lentils in cold water in a colander.
2. Drizzle olive oil into a pot. When the olive oil is hot, add the chopped pancetta and sauté’ for 2 minutes.
3. Add the chopped onions, carrots, and celery. Stir.
4. Cook, stirring often, until the onions, carrots, and celery are semi-soft, for about 2 minutes.
5. Turn off stove. Stir in the garlic, tomatoes, chicken broth and bouillon cube.
6. Bring everything to a boil.
7. Add the lentils, parsley, seasonings, and cheese rinds.
8. Cook for 45 minutes
9. Taste and add additional salt and pepper to taste preferences if desired.
10. Add the spinach or escarole allow to wilt
Serve with: freshly grated Parmigiano cheese, pass around to guests
825 MAIN Marinara Sauce meets Dolce e Gabbana!
As we were leaving Italy this past spring, after visiting my sister Giovanna, a boutique in the Napoli airport jumped out at me! We got to the airport in plenty of time and as we settled into our gate’s waiting area, I told my husband that I was a going for a walk. I think he was a little worried when he saw that I grabbed my pocket book. I urged him not to worry because I wasn’t buying clothes! I headed towards the most beautifully decorated boutique. Entering the boutique, Dolce e Gabbana spoke to me loud and clear. I patted my side to make sure I had my pocketbook!
Just a mere 15 minutes later I lugged a beautiful shopping bag to where Jim was sitting. As he glared at me, I joyfully exclaimed that I bought pasta!
I had filled my bag full of Pasta Di Martino! Jim looked at me with a puzzled look on his face.
“But Jim! It’s a real special pasta. It’s made in Gragnano on a hilltop between Monti Lattari and the Amalfi Coast not too far from the airport! Gragnano is famous for its air-dried, bronze-extruded pasta across the world. The Gragnano townsfolk call it white gold. Even though Gragnano has been making this pasta for hundreds of years, it was only in the 18th century that Pasta di Gragnano became widely known spreading all over Italy. In the last century Pasta di Gragnano began to travel beyond Italy’s borders to the rest of the world.”
I continued to tell him that there are 4 reasons this pasta is exceptional!
1. The land where the wheat is cultivated. The town of Gragnano is situated where there’s a right mix of wind, sun, and humidity. In the 18th century, the king of Napoli decided that only two places were suitable to cultivate the wheat for the rest of the population: Naples and Gragnano. The pasta also must be made by mixing durum wheat with the calcium-poor water of Monti Lattari.
2. The second reason is the carefully-developed process, which continues to be regulated by a strict standard of production. In 2013, the European Union declared PGI (Protected Geographical Indication): the pasta made under the name “Pasta di Gragnano” must be produced in a legally defined area that still corresponds to the territory indicated by the king of the Napoli about two centuries ago.
3. The dough must be extruded through rough bronze forms and, once it has taken shape, dry at low temperatures in the mountain air. The result of this long and traditional process is one of the finest pastas in the world. This pasta is called Bronze Cut.
4. And the last reason and what attracted me to the pasta in the first place is that Dolce e Gabbana ( An Italian luxury fashion house founded in 1985 in Legnano by Italian designers Domenico Dolce and Stefano Gabbana) signed the new look of Di Martino Pasta. A special edition celebrating Italian excellence through colors, symbols and monuments identifying the country.
I was feeling all smug and self important explaining all of this to Jim. And then he tells me that this isn’t new to him. Adams Fairacre Farms where he is the grocery manager carries this very pasta. In fact he had spoken to the international buyer for Pasta di Martino at the recent Food show. He actually ordered pasta with the Dolce e Gabbana look to sell at the Wappinger Falls, NY location. I am like, “Say what!!!” “Yes, we sell it at Adams”, Jim answered with his smug, self-important tone.
I couldn’t believe it. Adams Fairacre Farms is selling the Di Martino Pasta with the Dolce e Gabbana look. Wow! Not only is it being sold in Neiman Marcus and Bergdoff Goodmans. It is even featured in Vogue magazine. And now it’s available in our very own Hudson Valley at Adams Fairacre Farms, Wappinger Falls, NY!
When we arrived home from our trip, I marched myself into Adams to see for myself. There it was! Rows and rows of Pasta Di Martino pasta. So far only the mezzo rigatoni were packaged in the Dolce e Gabbana signed wrappers. I noticed they even have the infamous 24 inch spaghetti wrapped in the original blue paper that the Gragnano pasta was wrapped in hundreds of years ago. No other pasta is wrapped in that way.
I am astounded that we have the Crown Jewel of pasta wrapped in Dolce e Gabbana right here in Wappinger Falls and no one even noticed! Right under our very noses!! Like who knew!
Now that I have uncovered this gem in the Hudson Valley, you all better hurry in while supplies last! Because I sure did fill my cart at Adams Fairacre Farms in Wappinger Falls, NY!!
Love this beautiful pasta!! Can I wear ?
Shrimp Marinara using the 24 inch Pasta di Martino Spaghetti
1 jar of 825 MAIN Marinara Sauce (authentic Napolitana marinara sauce to go with Napolitana Di Martino spaghetti)
1 lb of 24 inch Pasta Di Martino Spaghetti ( Each blue paper package holds 2 individually wrapped pounds of 24 inch spaghetti)
2 cloves of garlic cleaned and sliced thin
¼ cup of extra virgin olive oil
¼ cup white wine
Pinch of red pepper
1 lb of cleaned and deveined shrimp
3 sprigs fresh parsley – chopped
1. Pour jar of 825 MAIN Marinara Sauce in a sauce pan. Warm sauce on medium heat.
2. Start a big pot of boiling water.
3. In a saute pan place extra virgin olive oil, sliced garlic, pinch of red pepper, and the shrimp. Cook on medium heat until the shrimp turn from opaque to white. Careful not to overcook. Less is better because you will be finishing cooking the shrimp with the sauce. Beware that overcooking makes shrimp tough.
4. Add the white wine and the chopped fresh parsley
5. Add the cooked shrimp mixture to warm 825 MAIN Marinara sauce.
6. Add broken up pieces of basil.
7. Add spaghetti to big pot of boiling water. No need to break spaghetti. It will fold over as it softens and nudge it down with thongs. Cook it al dente. Strain saving a half cup of pasta water.
8. Put strained spaghetti back in pot with the ½ cup of pasta water and a couple of ladles of the shrimp marinara sauce. Stir over medium heat until all spaghetti is coated.
9. Divide spaghetti amongst the plates and ladle the prepared Shrimp marinara sauce over. Serve with a leaf of basil on the side of plate.
I am so embarrassed that it has been so long since I have written a blog entry. Our only daughter is getting married and I have been preoccupied with making sure that everything is perfect because god forbid I make a “brutta figura”! But I ended up making a “brutta figura” with all of you by not keeping up with my blog posts! If you are Italian, you know exactly what I mean by “brutta figura”. For all the non-Italians read on as I explain in detail of this Italian phenomenon. And for all the Italians out there help me make a “bella figura” by giving me wedding planning advice.
While growing up in my big Italian family, my parents stressed to all of us the importance of always making a “bella figura” so our family looked good. We strived to make “una bella figura” versus “una brutta figura”). In literal translation brutta means ugly and bella means beautiful. Figura means figure as in body shape. Figuratively, these two phrases mean that Italians want to always make a good impression versus a bad impression. Let me give you an example. My first introduction to “brutta figura” was when we would go visit my extended Italian family. The hostess would welcome us into her home and lead us into a beautiful dining room set up with fine linens, china and would serve espresso, an assortment of desserts, and aperitifs. This was her way of making “una bella figura”. (One time we went to a relative’s house in Brooklyn and we had to sit on plastic covered chairs that went crunch when we moved. I don’t know if this could be regarded as “bella figura”.) For us children, so as not to embarrass my parents and create “una brutta figura”, we were urged to partake of the coffee, desserts and even the aperitifs. Yes, as a child I was encouraged by the hostess to try the aperitifs along with everything else. Although I didn’t care for the aperitifs and the espresso to make “una bella figura” I had to try it. But now when I look back I should not have tried so hard with the Italian pastries. I realize now, this was the only drawback to this “bella figura”. All these good impressions I made, ended up on my “figura” which now I need to work on, so I can make a “bella figura” for my own daughter’s wedding.
As I grew up in the restaurant I watched my father and my uncle practice their “bella figura” on their restaurant customers. My father would ho, ho, ho while my uncle would ha, ha, ha, as a customer told a joke. My brother and I would recognize my father’s overly deep laugh and my uncle’s high pitched laugh as fake. We would look at each other and say, “bella figura”. We knew that our dad and uncle were pretending to understand the joke!
I passed on this “bella figura” concept to not only my husband but our kids as well. In the early years when my husband and I were dating, one day in front of my father, my husband bravely downed a glass of fresh warm goat’s milk that was just milked from our pet goat, Daisy so as to make a “bella figura’. Our youngest child absolutely hates butter. Whenever we would go out to dinner and his entre’ happened to be made with butter, he would have a meltdown. We would have to immediately return it and get something else. Now that he is older and married, he makes sure to make a “bella figura” whenever he eats with his wife’s family who use butter to their hearts content in everything they make! The oldest child who was in the Navy avoided many national incidents by practicing “bella figura”. In the Philippines he partook in eating everything that his hosts, the Philippine Navy, served in his honor. It was the first time and last time that he had roasted pigs face. Another time in Iraq he braced himself to accept a date dredged in yogurt from the fingers of his Iraquee guide. He made a “bella figura’’ and ate it as it was passed from one Iraqi’s hands to another’s and finally to his own.
But “bella figura” doesn’t just relate to food. Italians make sure their clothes are neatly pressed with accessories that match to the smallest detail. From the women with perfectly coiffured hair, to the men with their perfectly trimmed beards, Italians take their appearances seriously. But its not just the way they look! Even things must look good. A dessert, a gift, a garden, an entrance to a home, everything must be perfectly decorated with a flourish! Even with their children’s school studies would parents often ask, “hai fatto una bella figura?” when asking how they did in an exam. And let me explain their generosity! Italians always put their hand in their pocket to avoid “una brutta figura”! Even if someone is making a “brutta figura” in front of you, it is best to avoid noticing it. After all, it is a “bella figura” to not embarrass the person making the “brutta figura”!
In Italy one can even make a “brutta figura” while drinking coffee! I drink cappuccino whenever I feel like it. Whether it’s in the morning or after a meal, I have no problem ordering one. But when I am in Italy, I make sure to only order one in the morning because I don’t want to make a “brutta figura”! Apparently, a cappuccino is only a breakfast drink in Italy. They will serve you one, but rest assured, in their heads they are thinking,” Pfft……Americano!” Also, any real Italian, will never drink coffee out of a paper cup! Or even worse, walk around drinking out of one! That is a huge “brutta figura’!
And now to get back to this wedding. I am not only just worrying about the guest list so as not to make a “brutta figura”. I need to make sure the flowers are perfect on the tables, we present a good meal and it’s served with finesse, so we can make a “bella figura”. But honestly, what is stressing me out the most is my dress! I must find a beautiful dress that fits perfectly on this “figura” (literally) just so I don’t make a “brutta figura” (figuratively). Ohh the consequences of making a “bella figura” through the years and now I risk making a “brutta figura” at my own daughter’s wedding!
Zucchini Flower Zeppole
It’s summer time and my zucchini plants are in full swing! We enjoy zucchini year-round, but you need the summer to enjoy the flowers! My family loves zeppole made with zucchini flowers. The flowers are edible and so utterly delicious that we can’t wait for summer to plant zucchini plants! I am going to show how to make these zeppole step by step! If you haven’t planted zucchini plants look for the zucchini flowers at your farmer’s market. Italians love their zucchini never letting them grow longer than 5 inches and are sold with their flowers still attached. In the picture above I have displayed the female flowers which are attached to the zucchini and the male flowers. I only use the male flowers for the zeppole. They have long stems with no zucchini attached. Some recipes call for the female flowers too but I prefer only the male flowers. The female flowers sometimes are bruised and fall apart.
10 to 12 male zucchini flowers, washed removing stamen and leaves
1 cup of flour
1 teaspoon of salt
½ teaspoon of baking powder
A turn of pepper mill
½ to ¾ cup of water depending how thick you want the zeppole
¼ to ½ cup of oil for frying depending on what size pan you use. You want to have enough to fry in. I prefer extra virgin oil to fry in for extra flavor but any frying oil is good.
1. Wash the flowers thoroughly making sure that you don’t inadvertently catch a bee inside the flower!
2. Remove the tiny green leaves around the flower.
3. Next break off the stamen
4. Set aside on paper towels to dry. Now to make the batter.
5. Mix the dry ingredients separately and in a separate bowl mix water and egg. Then add the egg mixture to the dry ingredients and mix.
6. Now you have some choices!
a. Some people love to stuff the flowers (keeping the stem on) with ricotta cheese mozzarella and grated cheese twisting the top of the flower to keep the stuffing inside. And then coating them with the batter.
b. You can dip the flower whole (with stem on for presentation only) into the batter.
c. You can also tear the flower in pieces ( be sure to take stem off) and placing it in batter. And putting batter in oil to fry by tablespoonfuls.
7. Next is fry your choice of flower preparation in heated oil in a skillet. I set the burner on a medium high. I like them a golden brown and then flip it over. Check often so you don’t burn them. It can take about 3 minutes or more on each side. I like to line a plate with paper towel to drain off excess oil.
8. Finally serve and eat. I sprinkle them with a little grated sea salt. My granddaughter likes them sprinkled with sugar!
What is General Patton doing at Coppola’s?
As 2017 comes to an end I wanted to share a memory of the restaurant. You see our restaurant wasn’t all about my family and I. It was also about our customers. Their memories became our memories. I learned so much from our customers. The following story is about a picture that hung on the wall in Coppola’s Restaurant men’s room. Ever since the picture was hung up on the wall in Coppola’s Restaurant men’s room it stirred up a lot of commotion. The infamous picture was of General Patton on June 6, 1944, when the Allied forces stormed the beaches of Normandy and invaded Europe. The Rhine River was Germany’s ancient line of defense; when American troops crossed the Rhine on March 7, 1945 at Remagen near Cologne, it was all over for the Nazis. General George S. Patton showed his contempt for the Germans by relieving himself into the river. On the rare occasion I went into the men’s room the only thing that I noticed about that 8 x 10 picture was that it looked oddly out of place lost on a blank wall.
In the early 1990’s before my dad passed away, a loyal customer, the late Jim Quinn, brought in the picture because he said our men’s room needed some sprucing up. I found this extremely odd but it’s a men’s room and what do I know! Suffice to say that not only has this picture become a conversation piece for years but it has also provoked people to steal. The picture had been stolen so many times that we kept copies to replace the stolen copy. What’s funny about it is that they always left the frame! But that picture stirred up so many interesting conversations.
A conversation that really stood out was when an out of town gentleman (here for the Vassar College Graduation) after returning from the men’s room wanted to speak to someone about that picture. My face flushed from embarrassment, I just couldn’t get the words out on what General Patton was actually doing trying to explain the picture. The customer was an older stately gentleman and I kept stumbling for words. It was at the end of the evening so I just directed him to the kitchen to speak to Jim. My embarrassment was all for naught since the only reason he wanted to talk about the picture is that he wanted to share his story that he was there with General Patton. This gentleman was one of the engineers from the 150th Engineer Combat Battalion that crossed that Rhine River many times during WW2. Well, I had to look up what exactly did an engineer do during the crossing of the Rhine River over 60 years ago. After reading about the 150th Engineer Combat Battalion, I was extremely impressed. I thought I would take an excerpt from the information I found so you can be equally impressed!
“It was during this week, in late March of 1945, that the U.S. Third Army under Gen. Patton, began its famous bridging and crossing operations of the Rhine. After the completion of the Battle in The Ardennes, Patton and his Army turned to the south and east attacking toward the Rhine. Without the luck of the 9th Armored Division, further to the north, who were able to capture the only intact bridge across the Rhine at Remagen, Patton’s Third Army faced the necessity of bridging the wide river with their own resources. There had been a total of 22 road and 25 railroad bridges spanning the Rhine into Germany, but with the exception of the Remagen Bridge, they had all been destroyed.
In a special order to his men, Patton stated that from late January to late March, “You have taken over 6,400 square miles of territory, seized over 3,000 cities, towns and villages including Trier, Koblenz, Bingen, Worms, Mainz, Kaiserslautern, and Ludwigshafen. You have captured over 140,000 soldiers, killed or wounded an additional 100,000 while eliminating the German 1st and 7th Armies. Using speed and audacity on the ground with support from peerless fighter-bombers in the air, you kept up a relentless round-the-clock attack on the enemy. Your assault over the Rhine at 2200 last night assures you of even greater glory to come.” (After Action Report, Third U.S. Army, page 313)
The first unit to cross was the 5th Infantry Division that used assault rafts to cross the raging Rhine at Oppenheim (west of Darmstadt and south of Mainz) in the early morning hours of March 23. The 150th Engineer Combat Battalion (EC inflated the floats for the bridge in the rear area, moved them to the river in trucks, and by daybreak had assembled them into rafts. By 1880 that evening, a class 40 M-2 Treadway bridge was taking traffic. The following day, a second 1,280-foot class 24 bridge was completed in the same area. It was later upgraded to a class M-40 bridge. Without the benefit of aerial bombardment or artillery preparation, units landed quickly and established a beachhead that was seven miles wide and six miles deep in less than 24 hours. Several amphibious tanks of the 748th Tank Battalion crossed with the men of the 5th ID.
When daylight came, the Luftwaffe attacked the enclave with 154 aircraft in an attempt to dislodge the foothold on the east bank. Effective anti-aircraft fires brought down 18 of the attacking planes and destroyed 15 more.
By March 27, five divisions with supporting troops and supplies had crossed the three bridges constructed at Oppenheim. The entire 6th Armored Division crossed in less than 17 hours. During the period of March 24-31, a total of 60,000 vehicles passed over these bridges. After consolidating on the east bank, the Third Army continued its drive to the east, capturing Darmstadt on March 25, and arriving in Frankfurt the following day.
Working as a well-coordinated unit, the Third Army relied upon trained veteran soldiers, dedicated leadership, an excellent working relationship with the XIX Tactical Air Command, a logistical train that moved all classes of supplies and personnel replacements quickly to the front.}
* See Barry W. Fowle, editor, Builders and Fighters: U.S. Army Engineers in World War II, Office of History, US Army Corps of Engineers, Fort Belvoir, VA, 1992. See especially Fowle, “The Rhine River Crossings,” pp 463-476]
But on this very night that the engineer from the 150th Engineer Combat Battalion from WWII had dinner at our restaurant and proudly recounted his experience with General Patton, we had an unusual coincidence occur. It was 10 pm and I had just locked up the front doors and turned off the sign when someone was knocking at the door. I didn’t know his name but his face was familiar so I couldn’t turn him away. It ended up being Jim Quinn’s son and grandson to have a drink at the bar. If you remember at the start of my story it was Jim Quinn who originally gave us the picture of General Patton. At the time I was thinking that General Patton relieving himself at Coppola’s is still keeping Jim Quinn alive in all of our memories. I really do believe that Jim Quinn must have telepathically sent a message to his son to come in to Coppola’s and have a Manhattan in his honor while he was remembered by all of us!
May all your traditions and special memories keep your loved ones alive this holiday season!
* After reading this memory to Jim he recalled another General Patton memory. Mind you that General Patton picture was always a conversation starter. This particular time started with accusations! It came from the mouth of a much younger gentleman. He was actually screaming at my husband, calling him a thief. Apparently, this young man’s grandfather was the photographer who took this particular photograph. He said there were only two originals and what was one doing in the Coppola’s men’s room. It took some coaxing to calm the young man down and convince him that it was only a copy! Sheesh who knew that a picture could cause so much turmoil! That Jim Quinn knew what he was doing when he wanted to spruce things up or should I say rile up?
See our popular Broiled Shrimp Scampi recipe from our restaurant menu.
Here’s a popular shrimp recipe from our restaurant menu.
1 1/2 lbs. Colossal shrimp (For information on choosing shrimp see my last blog post)
4 garlic cloves thinly sliced
1 tablespoon salt
1/2 cup sherry wine
1 1/2 cups butter (less butter if you don’t plan on serving over pasta)
1 tablespoon parsley finely chopped
Lemon wedges (optional)
1. Peel and devein shrimp leaving the tail on then butterfly the shrimp.
2. Place shrimp in a single layer of a shallow pan.
3. Sprinkle with garlic and salt.
4. Place sliced butter on shrimp and drizzle wine over the shrimp.
5. Sprinkle with paprika
6. Broil 3-4 minutes and turn shrimp, broil 3-4 minutes more until opaque. Remove and place over pasta of your choice. Garnish with parsley and lemon wedges.
Happy New Year!
Each year we participate in the Adams Fairacre Farms Food Shows (held within the Garden Shows) where we are featured along with dozens of local food vendors, sampling of our products and our fellow food vendors’ products. Adams Fairacre Farms offers customers a unique Hudson Valley experience that combines gourmet food with a stunning landscape. Admission is free for all.
Poughkeepsie Adams (765 Dutchess Turnpike Poughkeepsie, NY 12603):
Saturday, March 3, 11am-4pm
Kingston Adams (1560 Ulster Avenue Lake Katrine, NY 12449):
saturday, March 10, 11am-4pm
Wappinger Adams (160 Old Post Road Wappinger, NY 12590):
Sunday, March 11, 11am-3pm
This post is going to be a little different. Different is that I will be living surreptitiously through my sister in this story. Even though she lives thousands of miles away in a different time zone we keep in touch through all the current forms of communication. Not only do we FaceTime on our iPhone, we email, use Skype, WhatsApp and Snapchat. Giovanna and her husband Davide have just recently moved to the island of Ischia, located in the Gulf of Naples. Ischia is our mamma’s native island.
If you have been following my blog, one of my passionate topics I talk about is about my mom and Ischia. My mom, suffers from Alzheimers and can’t remember anymore and because of that we try to remember for her. Growing up we took many trips with my parents to Ischia taking for granted everything mamma told us. Both my sister and I remember bits of things that she has told us and we try to piece it all together by researching. We both read as much as we can about Ischia. I even belong to many Facebook groups that have to do with Ischia.
Now, I will make sure to take full advantage of Giovanna living there. I love taking virtual food tours of Ischia. If I see something interesting, Giovanna will go investigate and/or taste it for me. Not only is Giovanna having fun in Ischia imagining walking in our mom’s shoes and remembering her life but I am too.
Giovanna lives in Ischia Ponte where her apartment faces Il Castello Aragonese (the small medieval castle on a large volcanic rock connected by a bridge). The apartment is in the same neighborhood mamma grew up in. This area is where the “Crimson Pirate” was filmed in 1951 starring Burt Lancaster and Eva Bartok.
On New Years Day Giovanna told me she was going for a walk to Cartaromana. Cartaromana is a small beach about a 20 minute walk from Il Castello Aragonese. It’s a beautiful small beach complete with hot springs. Every time we visited Ischia we made sure to go there. Even when I was older I brought my children there and they had the pleasure of experiencing this beach. We always made sure to eat at Ristorante da Maria on the beach, which is still there. My mom loved for all of us to enjoy the coniglio Ischitana, the famous rabbit recipe that Ischia is famous for. There is nothing like Ischitana cuisine.
While Giovanna took her leisurely walk I asked her to take pictures along the way and share with me. And she did through snap chat! I saved the pictures so you can all experience the walk to Cartaromana through Giovanna’s camera lens and perhaps you will enjoy it as much as I did!
I came across Panettone di Ischia on Instagram. I asked Giovanna about it. She said she has been seeing them in all the bakery shops. I decided to make one so I can feel like I am there. So while I walk with Giovanna through Cartoromana I have been enjoying a piece of panetonne with a cup of espresso. Tell me if it doesn’t look the same! It was delicious. Here’s the recipe I used!
Panettone di Ischia by instagram voraciinsud
My version of Panettone di Ischia. Sip an espresso while munching on this panettone and let’s pretend we are with Giovanna and Davide in Ischia!
See my recipe for slow rise panettone.