Healthy Italian Cooking at Home

Category Archives: chickpeas

Gallipoli1

Gallipoli (beautiful town) is a village of 20,969 inhabitants in the province of Lecce in Puglia, southern Italy, in the heel of the boot. It is located by the Ionian Sea and is divided in two parts, the modern and the old city. The new town includes all the newest buildings including a skyscraper. The old town is located on a limestone island, linked to the mainland by a bridge built in the 16th century. It’s a picturesque town surrounded by high walls, which were built to protect it against attacks coming from the sea. The Angevine-Aragonese Castle was built in the 13th century by the Byzantines. The main additions were carried on by Francesco di Giorgio Martini, who worked for King Alfonso II of Naples. In 1522, the eastern wall was added. Extending out into the sea, the impressive and majestic Castle remains a focal point of Gallipoli, as does the Cathedral in the town center. Started in the 12th century and not completed until the 16th, the Cathedral, with its decorative facade and Baroque interior, was built in honor of Saint Agata.

Gallipoli2

Once an important fishing center; it feels more like a working Italian town, rather than what it is – a resort region. The attractive port is still used by fishing boats and one will see fishermen mending their nets and houses decorated with fishing baskets. Restaurants serve fresh seafood and sea urchins are a specialty of Gallipoli. Gallipoli has a mild climate and can be visited year-round but the main season is May through October, when the weather is almost always hot and clear. There are celebrations and festivals for Easter Week, Carnival (40 days before Easter), Sant’ Agata in February and Santa Cristina in July.

Gallipoli4

Gallipoli7With its labyrinth of narrow streets and churches, palazzi and structures, Gallipoli’s history and mix of different influences and cultures is apparent. Strolling through the old town, it’s impossible not to be facinated with the charming alleys and courtyards that greet one at every turn. There are many places of interest in the city, beginning with the Greek-Roman fountain (III Century BC) above photo, which one will see after crossing the bridge that divides the new city from the old.

The subterranean oil mill of Palazzo Granafei.

The subterranean oil mill of Palazzo Granafei.

There was a time when oil was as valuable as gold and the subterranean cisterns of Gallipoli were full of it. We are talking about lamp oil, needed to light the chandeliers in palaces and aristocratic mansions or transformed into soap for the great ladies of Paris. Apparently from the by-products of Gallipoli’s oil mills the famous “Marseilles kitchen soap” was made.

The oil from Gallipoli was the best in the Mediterranean and the most popular. From the 17th to the 19th century ships crowded the port of Gallipoli,  loading precious liquid that reached the seaports of Northern Europe and Russia. That was because this oil, thanks to its purity, was the only one allowed to burn along with incense in front of the statues in the Moscow orthodox churches.

Even the Winter Palace in Saint Petersburg was only lit with the lamp oil from Gallipoli, which made less smoke as compared to other oils and gave more sheen in the vast salons. The Czarina, Catherine, sent envoys to try and discover the secret. The secret, yes olive oil, had its origin in the ancient Gallipoli subterranean oil mills that did not depend just on the quality of the olives, but also, on the stone in the cisterns, in which the oil was often stored for long periods. The carparo (tuff) stone filtered the oil, giving it a special pureness. Many historians believe that the rough stone in these ancient subterranean oil mills blended the olive oil with the saltiness from the sea below to give it its uniqueness..

In the old town center there once were about thirty oil mills. It was not only the production of olive oil (which in the 19th century employed about 8,000 workers from October to May) that had developed, but also a number of satellite activities, such as the production and marketing of casks, whose wood was aged in salted water so as to make it more resistant and ideal for long voyages. A rich class of craftsmen and traders established themselves, which made possible investments in the restructuring and building of new churches. A donation of the “dockers” was the church of Santa Maria della Purità and the lamp oil trade gave the town of Gallipoli an international atmosphere. The ships that loaded oil brought to the town a variety of goods, which even came from America, England, France, Germany, Venice and Trieste, trays from Sheffield, Limoges porcelain, glasses from Murano, cheese from Bavaria and foreign wines.

All European languages were spoken on the quays of Gallipoli and merchants and consul authorities abounded, with the British playing a leading role. The trade of lamp oil was controlled from London and a number of families related to the industry moved to the area to oversee the oil trade. This can explain why in the region, even today, one can find the descendants of numerous families with English surnames and that the relations between the United Kingdom and this far corner of the boot have been close throughout the centuries.

Gallipoli

The Cuisine of Gallipoli

Gallipoli3

Friselle Bread and Tomato Salad

Friselle are ring-shaped rolls, similar to bagels. They’re partially baked, removed from the oven and divided into two halves, which are returned to the oven and allowed to bake until done, then dried completely.

Serves four

Ingredients

  • 4 whole wheat friselle
  • 4 large tomatoes
  • 1 clove garlic, crushed
  • 1 clove
  • 4 basil sprigs
  • A pinch of dried oregano
  • A pinch salt
  • 1 tablespoon wine vinegar
  • 4 tablespoons extra virgin olive oil

Directions

Soak the Friselle for a couple of minutes in a bowl of cold water before using. Drain and break them into chunks. Place in a serving bowl. Add the chopped tomatoes, crushed garlic, basil and oregano and mix well. Season with a generous pinch of salt and dress with the vinegar and extra virgin olive oil. Serve immediately or keep chilled until ready to eat.

Gallipoli5

Mussels au Gratin

Cozze al gratin is a classic dish from this region. It’s easy to make, especially if you buy pre-cleaned mussels.

Ingredients

  • 5 pounds live mussels, washed and purged
  • 6 tablespoons bread crumbs
  • 2 cloves garlic
  • 1/3 cup olive oil, plus 1 tablespoon
  • Salt and pepper
  • 1 cup freshly minced parsley
  • 1/2 teaspoon crushed red pepper

Directions

Preheat the oven to 450 degrees F.

Carefully wash the mussels, passing them multiple times under running water to remove any dirt and impurities. Place a saute pan over medium heat with 1 tablespoon of oil. When hot, add 1 clove of peeled garlic.

When the garlic becomes golden, add the mussels and 1/4 cup of water. Cover and cook until the mussels open, then remove the pan from the heat and let cool. When cool, remove the half-shells without mussels and discard.

Mix the breadcrumbs with 2 ½ tablespoons of the oil, the minced parsley, 1 minced garlic clove and the crushed red pepper. Season the mixture with salt and freshly ground pepper.
Spread the mixture over the mussels, put them in a low-sided oven-proof dish, drizzle the remaining oil over them and bake them until the bread crumbs brown, about 10 minutes.

Gallipoli0

Ciceri e tria (Tagliatelle with Chickpeas)

Serves 6-8 people

Ingredients

  • 2 ½ cups dried chickpeas
  • 1 pound fresh egg tagliatelle
  • 1 large onion, finely chopped
  • 1 celery rib, finely chopped
  • 2 cloves of garlic, chopped
  • 2 bay leaves
  • 3 ripe tomatoes, chopped
  • 1 tablespoon extra virgin olive oil
  • Salt and pepper

Directions

Soak the chickpeas in water the night before (for about 12 hours) adding a teaspoon of bicarbonate of soda. In a large pan, heat the olive oil. Saute the onion, celery and garlic and then add the tomatoes, the chickpeas and the bay leaves. Cover the mixture with ample water, season with salt and pepper and simmer until the chick peas soften.

Add the fresh pasta simmer until the pasta is cooked. Remove the bay leaves. Serve in pasta bowls.

Gallipoli6

Gallipoli-Style Swordfish

Ingredients

  • 4 swordfish fillets
  • 1 clove garlic, finely minced
  • 1 tablespoon parsley, minced
  • 1 teaspoon grated lemon peel
  • 1 tablespoon oregano, minced
  • Salt and pepper
  • 1 cup dry breadcrumbs
  • Extra virgin olive oil
  • 1 orange, sliced

Directions

Combine the herbs with the breadcrumbs and mix well.

Rub some olive oil on both sides of the swordfish, then dredge in the breadcrumbs to coat them well.

Heat 2 tablespoons of olive oil in a skillet and cook the fish, about ten minutes per side. Serve with the orange slices on the side.

Gallipoli11

Sesame Seed and Olive Oil Biscuits

Ingredients

  • 1 ½ cups all-purpose flour
  • 1/4 cup sugar
  • 3 ½ tablespoons extra virgin olive oil
  • 1 tablespoon honey
  • 1 egg
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon baking powder
  • Sesame seeds
  • Pinch of salt

Directions

Beat the egg with the sugar, honey, vanilla and olive oil. In another bowl combine all dry ingredients: flour, salt and baking powder.

Use a rubber spatula to stir the liquid mix into the dry one, then use your hand to mix until you have a smooth ball of dough.

Roll it out roughly between two pieces of parchment paper and place it in the refrigerator for about 30 minutes.

In the meantime, preheat the oven to 350 degrees F.

Take the pastry out of the fridge, unwrap it and roll the dough out to 1/4 inch thick and cut into desired shapes. Then cover with sesame seeds.

Place the cookies onto a lightly oiled cookie sheet and prick them with a fork.

Bake the cookies for 12 minutes, until lightly golden. Cool a couple of minutes, then remove the cookies to a rack to cool further.

About these ads

Lake

Lake Bolsena is a crater lake of volcanic origin in central Italy, which began to form 370,000 years. It is the largest volcanic lake in Europe and is the fifth largest lake in Italy with a circumference of over 26 miles (43 km). Lake Bolsena’s bed was formed from a caldera in the extinct Vulsini volcano. A caldera is a volcanic feature formed by the collapse of land following a volcanic eruption. The underlying rock in the area where the lake formed, the caldera, collapsed into a deep bowl. This bowl was gradually filled by rain water and underwater sources.

Roman historical records indicate volcanic activity last occurred there in 104 BC and it has been dormant since then. The two islands, Bisentina and Martana, in the southern part of the lake, were formed by underwater eruptions following the collapse that created the caldera.

Lake 2

The lake is fed primarily by underground springs and rainwater and has a single outlet, the river Marta that flows into the Tyrrhenian Sea, in the vicinity of Tarquinia. The lake has an oval shape, typical of crater lakes. The long axis of the ellipse is aligned in a north-south direction. The entire lake is surrounded by hills and is a good vacation spot. It has beaches, a harbor, restaurants, hotels and a medieval historic center surrounded by walls with a castle at the top. On the lake one can enjoy water sports, from canoeing, water skiing, sailing to surfing. Unlike most lakes, Lake Bolsena displays tidelike movements, called “sessa” with the difference between low and high tides being as much as 50 cm or 20 inches.

Lake Bolsena is north of Rome in the Northern Lazio region, just south of Tuscany. Bolsena, the main town on the lake, is on the northeastern shore. In the 7th century BC, it was the site of a Villanovan settlement whose huts were built on stilts directly over the water, using reed platforms, hay roofs and cobbled floors. About four hundred years later, it was settled by the Etruscans after they fled from the Roman destruction of Velzna in 264 BC. Velzna eventually became Volsinii, a Latin name which has been transformed over the centuries into Bolsena.

Lake 1

The Rocca Monaldeschi della Cervara sits at the top of the hill, overlooking the medieval quarter of the town. The castle was built between the 12th and 14th centuries. It has been completely renovated and, since 1991, has housed the Museo Territoriale del Lago di Bolsena (Lake Bolsena Territorial Museum). Each of its three floors is dedicated to various aspects of Bolsena’s history, ranging from its prehistoric volcanic origins to its Etruscan-Roman period. The Church of St. Christine is the town’s other major site. It is a Romanesque church built in 1078 in a typical basilica style over the catacombs where St. Christine, a young woman martyred during the reign of the Roman Emperor Diocletian, was buried.

The Cuisine

Lake 5

The territory of Lake Bolsena brings with it a whole host of ancient traditions that are also reflected in the local cuisine, with flavors and products typical of their ancient recipes and cooking methods. It is also famous for its clear lake waters and the nickname “the lake with a drink. Long ago, lake water was used in cooking. Fishermen prepared the Sbroscia in a clay pot using freshly caught fish; it was one of the few means of survival, when they had little more than what the lake could offer. It was prepared within the small hut on the shore that was used as a refuge and as a warehouse for their supplies.

Acquacotta is the name of a typical local soup prepared with chicory, potatoes, tomatoes, onions, hot pepper, dried cod, dry bread and olive oil. Other soups of the local cuisine are made with mushrooms, legumes, chestnuts, lake fish (sbroscia) and lamb. First courses often include rice and lentils, pasta and potatoes, rice and chicory, peas with quadrucci (small squares of hand-made egg pasta) and “minestrone alla Viterbese”.

Pasta dishes include maccheroni, ceciliani, lombrichelli (made with only flour and water), potato gnocchi, fettuccine, pappardelle, gavinelle or polenta. These dishes are often served with a classic ragout – meat sauces prepared with hare, wild boar, mushrooms, spare ribs and pork sausages or, in summer, with fresh garden vegetables, such as: zucchini, eggplant, turnip greens or sweet peppers.

For main courses, rabbit alla cacciatora, stewed chicken with tomatoes, wild boar with tomato sauce, stewed hare, baked lamb, tripe with tomato sauce, fried coratella (veal intestines), roasted pork or pignattaccia (a stew made with meat and vegetables) are most common. Main fish dishes, prepared with lake fish, include: fried perch fillets, stewed eels, fried lattarini, stewed or fried pike and baked or grilled whitefish.

Typical desserts include: sweet ravioli made with ricotta, ciambellone (simple white cakes), tarts made with ricotta or jam, crunchy biscuits and cookies made with hazelnuts and sweetened fritters made with rice.

Lake 4

Chickpea and Chestnut Soup

This ancient soup recipe of chickpeas and chestnuts is one of the typical dishes of the area.

Ingredients

  • 1.5 cups dried chickpeas
  • 1 oz pancetta
  • 10 ½ oz chestnuts, chopped 
  • 4 peeled tomatoes 
  • 4 cups chicken or vegetable broth
  • Extra virgin olive oil
  • 2 cloves of garlic,
  • 1 sprig of rosemary
  • 2 tablespoons extra virgin olive oil
  • 1 bay leaf
  • Salt

Directions

Cover the chickpeas with water in a bowl and soak for about 24 hours; drain and pour into a pot with water to cover. Cook until the chickpeas are softened, about an hour; add the salt. Drain the chickpeas; set aside a 1/4 cup of the cooking liquid and puree half the chickpeas.

Chop together the garlic, rosemary and pancetta. Heat a little extra virgin olive oil in the pot used to cook the chickpeas and cook the pancetta mixture for a few minutes.

Add the pureed chickpeas, the whole chickpeas, the cooking water and the chopped chestnuts. Cook the mixture for 5 minutes, then add the diced tomatoes and the bay leaf.
Mix add the broth, stirring well; let the mixture simmer for 10 minutes over low heat. Remove the bay leaf before serving.

Lake 3

The Sbroscia of Lake Bolsena

Sbroscia is a stew of fresh fish from the lake. There are many species of fish that inhabit the lake: whitefish , eel , pike , tench , trout, perch and silversides are a few examples. Any combination of fish may be used in the recipe.

Ingredients

  • Olive oil
  • 1 tench (minnow family)
  • 1 pike
  • 1 eel
  • 4 perch
  • 1 onion, finely chopped
  • 1 garlic clove, minced
  • 2 large potatoes, diced
  • 3 tomatoes, chopped
  • Stale bread ( 3-4 slices per serving dish)
  • 2 tablespoons extra virgin olive oil, plus extra for drizzling
  • Salt
  • Small bunch mint, chopped
  • Crushed red pepper flakes

Directions

Cut the fish into serving pieces.

Heat two tablespoons of olive oil in a Dutch Oven or large soup pot. Add the garlic, mint and onion and cook until the onion softens.

Add the potatoes and tomatoes and saute for a few minutes. Add all the fish, 6 cups of water and salt to taste, cover the pan, and cook for 30-35 minutes.

Place 3 to 4 slices of bread in each serving bowl and pour in the stew. Drizzle with olive oil before serving.

Lake 6

Whitefish (Coregone)

The whitefish sauce is served with fettuccine or spaghetti.

Ingredients

  • 1 whitefish, filled
  • 1 onion, diced
  • 1 clove garlic, minced
  • 1 cup white wine
  • 3-4 peeled and chopped tomatoes
  • Salt
  • Crushed red pepper flakes to taste
  • Chopped parsley for garnish
  • Cooked pasta

Directions

Saute the onion and garlic in a large skillet. Add the whitefish fillets and saute until cooked through. Break up the fish into smaller pieces.

Add the wine and cook until it evaporates. Add the fresh tomatoes and cook until no longer raw. Season with salt and the crushed red pepper.

Mix in the cooked pasta and garnish with chopped parsley.

Lake 7

Risotto with Perch Fillets

This risotto uses the freshwater perch in the starring role.

Serves 6

Ingredients

  • 7 tablespoons butter, divided
  • 2 cups risotto rice
  • 1 small onion, finely chopped
  • 1/2 cup dry white wine
  • Salt and black pepper to taste
  • 1/2 cup grated Parmigiano cheese
  • 4 cups broth (chicken or vegetable stock)
  • 3 perch fillets (per person) – about 18 total
  • Flour or bread crumbs for coating

Directions

In a heavy saucepan, heat 1 tablespoon butter until it melts. Add the chopped onion and cook until it is tender. When the onion becomes transparent, add the rice to the pot and mix it well. Let it cook for a couple of minutes. Then, add the wine to the pot. Mix the rice until the liquid evaporates, then add the broth, a small amount at a time, stirring it constantly to allow even absorption of the liquid. When the rice is just about tender, add the salt, pepper and cheese and allow to melt.

Meanwhile, to cook the fish – batter the fillets in the flour or bread crumbs and then cook the perch in batches in a hot skillet using some of the remaining butter. Turn the fillets over once and cook until each side is golden brown. Repeat with remaining fillets and butter.

Spoon the rice onto a serving dish and top with the fish fillets. Just a note to add an additional Italian twist to this risotto: heat some butter in a pan and add a handful of sage leaves. Let the butter melt and become infused with the herbs. When the risotto is ready to be served pou,r the butter sauce over the fish.

Lake 8

Sweet Rice Fritters (Frittelle di Riso)

Makes about 40

Ingredients

  • 1/2 cup (100 grams) short grain rice (arborio)
  • 2 cups (500 ml) milk
  • Zest of 1 lemon or orange (or a mixture of both)
  • 2 tablespoons sugar
  • 1 1/2 teaspoons baking powder
  • 1 pinch salt
  • 2 tablespoons Italian dessert wine: Vin Santo
  • 1/3 cup (40 grams) flour
  • 2 large eggs
  • Olive oil or vegetable oil for frying

Directions

Cook the rice in the milk, watching very carefully that it doesn’t burn or overflow – don’t take your eyes off it! You will need to stir it quite often to make sure it doesn’t stick and burn on the bottom. When the milk has been mostly absorbed and the rice is very soft, take the pan off the heat and add the citrus zest and sugar.

Set aside. Once completely cool, add the wine, eggs, baking powder, salt and flour. Combine thoroughly then cover and let the mixture rest for several hours or overnight in the refrigerator before using. The mixture may look quite runny, like a pancake batter.

Drop tablespoons of batter into hot oil, and fry, turning to cover all sides evenly until a deep brown. Transfer to paper towels to drain before rolling in powdered sugar. These are best eaten the day they are made.


Crooners

Crooner is an epithet given to a male singer of a certain style of popular songs. The singer is normally backed by a full orchestra or big band. Crooning is a style that has its roots in the Bel Canto of Italian opera, but with the emphasis on subtle vocal nuances and phrasing found in jazz as opposed to elaborate drama and acoustic volume found in opera houses. Before the advent of the microphone, popular singers, like Al Jolson, had to project to the rear seats of a theater, which made for a very loud vocal style. The microphone made possible a more personal style. Crooning is not so much a style of music as it is a technique in which to sing.

Some crooners, most notably Nat King Cole, Frank Sinatra, Dean Martin and Bing Crosby incorporated other popular styles into their music, such as blues, dixieland and even Hawaiian music. Crooning became the dominant form of popular vocal music from the late 1920s to the early 1960s, coinciding with the advent of radio broadcasting and electrical recording.

After 1954 popular music became dominated by other styles, especially rock ‘n’ roll, while the music of latter-day crooners, such as Perry Como and Matt Monro, were categorized as “easy listening”. Crooners have remained popular among fans of traditional pop music, with contemporary performers such as Tony Bennett, Tom Jones, Michael Bublé and Engelbert Humperdinck keeping the form alive.

Frankie Laine

frankie-laine38096

Francesco Paolo LoVecchio (1913-2007) was born to Giovanni and Cresenzia LoVecchio (née Salerno) in Cook County, IL. His parents had emigrated from Monreale, Sicily, to Chicago’s Near West Side, in “Little Italy,” where his father worked as a barber. The eldest of eight children, Laine grew up in the Old Town neighborhood (first at 1446 N. North Park Avenue and later at 331 W. Schiller Street) and got his first taste of singing as a member of the choir in the Church of the Immaculate Conception’s elementary school across the street from his North Park Avenue home. He later attended Lane Technical High School, where he helped to develop his lung power and breath control by joining the track and field and basketball teams. He realized he wanted to be a singer when he went to see Al Jolson’s talking picture, The Singing Fool. Even in the 1920s, his vocal abilities were enough to get him noticed by a slightly older “in crowd” at his school, who invited him to parties and to local dance clubs. At 17, he sang before a crowd of 5,000 at The Merry Garden Ballroom to such applause that he ended up performing five encores on his first night.

Laine was giving dance lessons for a charity ball at the Merry Garden when he was called to the bandstand to sing: “Soon I found myself on the main bandstand before this enormous crowd”, Laine recalled. ”I was really nervous, but I started singing ‘Beside an Open Fireplace,’ a popular song of the day. It was a sentimental tune and the lyrics choked me up. When I got done, the tears were streaming down my cheeks and the ballroom became quiet. I was very nearsighted and couldn’t see the audience. I thought that the people didn’t like me.”

Laine was the first and largest of a new breed of singers who rose to prominence in the post–World War II era. This new, emotionally charged style seemed at the time to signal the end of the previous era’s singing styles and was a forerunner of the rock ‘n’ roll performers that were to come. As music historian, Jonny Whiteside, wrote: “In the Hollywood clubs, a new breed of performers laid down an array of new sounds … Most important of all these, though, was Frankie Laine, a big lad with ‘steel tonsils’ who belted out torch blues while stomping his size twelve-foot.”

Laine began recording for Columbia Records in 1951, where he immediately scored a double-sided hit with the single “Jezebel” /”Rose, Rose, I Love You”. Other Laine hits from this period include “High Noon (Do Not Forsake Me)”, “Jealousy”, “The Girl in the Wood”, “When You’re in Love”, “Way Down Yonder in New Orleans” (with Jo Stafford), “Your Cheatin’ Heart”, “Granada and “Hey Joe!”.  Laine scored a total of 39 hit records on the charts while at Columbia.

Laine had become more popular in the United Kingdom than in the USA, as many of his hit records in the UK were only minor hits in the US. Songs like “The Gandy Dancer’s Ball”, “The Rock of Gibraltar” and “Answer Me, O Lord” were much bigger hits for him abroad. “Answer Me” would later provide the inspiration for Paul McCartney’s composition, “Yesterday”.  It was also there that he broke attendance records when appearing at the Palladium and where he launched his first successful television series with singer, Connie Haines.

He was a frequent guest star on various other television shows of the time, including Shower of Stars, The Steve Allen Show, The Ed Sullivan Show, What’s My Line?, This is Your Life, Bachelor Father, The Sinatra Show, The Walter Winchell Show, The Perry Como Show, The Garry Moore Show, Masquerade Party, The Mike Douglas Show and American Bandstand.

Along with opening the door for many R&B performers, Laine played a significant role in the civil rights movements of the 1950s and ’60s. When Nat King Cole’s television show was unable to get a sponsor, Laine crossed the color line, becoming the first white artist to appear as a guest (forgoing his usual salary of $10,000.00 as Cole’s show only paid scale). Many other top white singers followed suit, including Tony Bennett and Rosemary Clooney. In the following decade, Laine joined several African-American artists, who gave a free concert for Martin Luther King’s supporters during their Selma to Montgomery marches. In 2005, he appeared on the PBS special, My Music, despite a recent stroke, performing “That’s My Desire”, and received a standing ovation. It proved to be his swan song to the world of popular music. Laine died of heart failure on February 6, 2007.

Tony Bennett

Anthony Dominick Benedetto (1926) was born in Astoria, Queens, New York City, to grocer, John Benedetto and seamstress, Anna Suraci. In 1906, John had emigrated from Podàrgoni, a rural eastern district of the southern Italian city of Reggio Calabria. Anna had been born in the U.S., shortly after her parents also emigrated from the Calabria region in 1899. Tony has an older sister, Mary, and an older brother, John Jr. With a father who was ailing and unable to work, the children grew up in poverty. John Sr. instilled in his son a love of art and literature and a compassion for human suffering, but died when Tony was 10 years old.

Young Tony grew up listening to Al Jolson, Eddie Cantor, Judy Garland and Bing Crosby, as well as jazz artists, such as Louis Armstrong, Jack Teagarden and Joe Venuti. His Uncle Dick was a tap dancer in vaudeville, giving him an early window into show business. Drawing was another early passion of his and he became known as the class caricaturist at P.S. 141. He anticipated a career in commercial art. However, he began singing for money at age 13 and performing as a singing waiter in several Italian restaurants around his native Queens.

He attended New York’s School of Industrial Art, where he studied painting and music and, would later, appreciate their emphasis on proper technique. To help support his family, he dropped out of school at age 16 and worked as a copy boy and runner for the Associated Press in Manhattan and in several other low-skilled, low-paying jobs. However, he set his sights on a professional singing career and returned to performing as a singing waiter, winning amateur nights all around the city and having a successful engagement at a Paramus, New Jersey, nightclub.

He fought in the final stages of World War II as an infantryman with the U.S. Army in Europe. Afterwards, he developed his singing technique, signed with Columbia Records and had his first number-one popular song with “Because of You” in 1951. Several top hits, such as “Rags to Riches” followed in the early 1950s. Bennett then further refined his approach to encompass jazz. He reached an artistic peak in the late 1950s with albums, such as The Beat of My Heart, Basie Swings and Bennett Sings. In 1962, Bennett recorded his signature song, “I Left My Heart in San Francisco”. His career suffered an extended downturn during the height of the rock music era.

Bennett staged a comeback in the late 1980s and 1990s, putting out gold record albums again and expanding his audience to the MTV Generation, while keeping his musical style intact. He remains a popular recording artist and concert performer in the 2010s. Bennett has won 17 Grammy Awards (including a Lifetime Achievement Award presented in 2001), two Emmy Awards and has been named an NEA Jazz Master and a Kennedy Center Honoree. He has sold over 50 million records worldwide. Bennett is also an accomplished painter, having created works—under the name Anthony Benedetto—that are on permanent public display in several art institutions.

Frank Sinatra

Frank-Sinatra-Enterprises

Francis Albert Sinatra (1915 –1998) was born in Hoboken, New Jersey and was the only child of Italian immigrants, Natalina Garaventa and Antonino Martino Sinatra. Sinatra’s father was a lightweight boxer who fought under the name Marty O’Brien and served with the Hoboken Fire Department as a Captain. Sinatra left high school without graduating, having attended only 47 days before being expelled because of his rowdy conduct. In 1938 he worked as a delivery boy at the Jersey Observer newspaper and later as a riveter at the Tietjen and Lang shipyard, but music was Sinatra’s main interest and he listened carefully to big band jazz. He began singing for tips at the age of eight, standing on top of the bar at a local nightclub in Hoboken. Sinatra sang professionally as a teenager in the 1930s, although he never learned how to read music.

Sinatra got his first break in 1935 when his mother persuaded a local singing group, The Three Flashes, to let him join. With Sinatra the group became known as the Hoboken Four and they appeared on the show, Major Bowes Amateur Hour. They attracted 40,000 votes and won first prize – a six-month contract to perform on stage and radio across the United States.

After Sinatra left the Hoboken Four and returned home in late 1935, his mother helped him get a job as a singing waiter and MC at the Rustic Cabin in Englewood Cliffs, New Jersey, for which he was paid $15 a week. The following June, Harry James hired Sinatra on a one-year contract of $75 a week. It was with the James band that Sinatra released his first commercial record, “From the Bottom of My Heart”, in July, 1939.

Sinatra found success as a solo artist from the early to mid-1940s, after being signed by Columbia Records in 1943. Being the idol of the “bobby soxers”, he released his first album, The Voice of Frank Sinatra in 1946. His professional career stalled in the early 1950s, but it was reborn in 1953 after he won the Academy Award for Best Supporting Actor for his performance in From Here to Eternity. He signed with Capitol Records in 1953 and released several successful albums (such as In the Wee Small Hours, Songs for Swingin’ Lovers!, Come Fly with Me, Only the Lonely and Nice ‘n’ Easy). Sinatra left Capitol to found his own record label, Reprise Records in 1961.

From his youth, Sinatra displayed sympathy for African-Americans and worked both publicly and privately all his life to help them achieve equal rights. He played a major role in the desegregation of Nevada hotels and casinos in the 1960s. On January 27, 1961, Sinatra played a benefit show at Carnegie Hall for Martin Luther King, Jr. and led his fellow “Rat Pack” members (a group of entertainers led by Sinatra who worked together on a loose basis in films and casino shows featuring Dean Martin, Sammy Davis, Jr., Peter Lawford and Joey Bishop) and Reprise label colleagues in boycotting hotels and casinos that refused entry to black patrons and performers. He often spoke from the stage on desegregation and repeatedly played benefits on behalf of Dr. King and his movement.

On November 2, 1970 Sinatra recorded the last songs for Reprise Records before his self-imposed retirement. The final song recorded at the session was written by John Denver and titled “The Game is Over”. However, this song was not released officially until The Complete Reprise Studio Recordings suitcase box-set went on sale in 1995 to commemorate his 80th birthday. He was selected as one of the five recipients of the 1983 Kennedy Center Honors and President Reagan said, in honoring his old friend, that “art was the shadow of humanity” and that Sinatra had “spent his life casting a magnificent and powerful shadow”.

Perry Como

Perry_Como_1956

Pierino Ronald Como (1912 – 2001) was born in Canonsburg, Pennsylvania. He was the seventh of 13 children of Pietro Como and Lucia Travaglini, who both emigrated to the US in 1910 from the Abruzzo town of Palena, Italy. Perry was the first of their children born in the United States. He did not speak English until he entered school, since the Comos only spoke Italian at home. His father, a mill hand and an amateur baritone, had all his children attend music lessons, even if he could barely afford them. In a rare 1957 interview, Como’s mother, Lucia, described how her young son took on other jobs to pay for more music lessons. Como learned to play many different instruments, but never had a voice lesson. Perry showed additional musical talent in his teenage years as a trombone player in the town’s Italian Brass Band, by playing guitar and singing at weddings and as an organist at church.

At the age of 10, Como helped his family by working before and after school in a barber shop for 50¢ a week. By age 13, he had graduated to having his own chair in the barber shop, although he stood on a box to tend to his customers. When Perry was 14, his father was unable to work because of a severe heart condition, so Como and his brothers supported the household.

In 1932, Como left Canonsburg, moving about 100 miles away to Meadville, Pennsylvania, where his uncle had a barber shop in the Hotel Conneaut that was about 80 miles from Cleveland. It was also the stop on the itinerary for dance bands who worked up and down the Ohio Valley. Como went to the Silver Slipper Ballroom where Freddy Carlone and his orchestra were playing one evening and Carlone invited anyone, who thought he might have singing talent, to come up and sing with his band. Young Como was terrified, but his friends urged him onto the stage. Carlone was so impressed with his performance that he offered him a job. Three years after joining the Carlone band, Como moved to Ted Weems’ Orchestra and his first recording dates. It was with Ted Weems as a mentor that the young Como acquired polish and his own unique style.

“Mr. C.”, as he was nicknamed, sold millions of records for Radio Corporation of America (RCA) and pioneered a weekly musical variety television show, which set the standards for the genre and proved to be one of the most successful in television history. Como was seen weekly on television from 1949 to 1963, then continued hosting the Kraft Music Hall variety program monthly until 1967. His television shows and seasonal specials were broadcast throughout the world. Also a popular recording artist, Perry Como produced numerous hit records and his combined success on television and popular recordings was not matched by any other artist of the time.

Como’s appeal spanned generations and he was widely respected for both his professional standards and the conduct of his personal life. In the official RCA Records Billboard magazine memorial, his life was summed up in these few words: “50 years of music and a life well lived. An example to all.” One of the many factors in his success was Como’s insistence on his principles of good taste; if he considered something to be in bad or poor taste, it was not in the broadcast. Another was his naturalness; the man viewers saw on the screen was the same person who could be encountered behind a supermarket shopping cart, at a bowling alley or in a kitchen making breakfast.

Como received the 1959 Grammy Award for Best Male Vocal Performance; five Emmys from 1955 to 1959; a Christopher Award (1956) and shared a Peabody Award with his good friend, Jackie Gleason in 1956. He was inducted into the Academy of Television Arts & Sciences Hall of Fame in 1990 and received a Kennedy Center Honor in 1987. Posthumously, Como received the Grammy Lifetime Achievement Award in 2002 and he was inducted into the Long Island Music Hall of Fame in 2006. Como has the distinction of having three stars on the Hollywood Walk of Fame for his work in radio, television and music.

Vic Damone

Vic_Damone_1959

Vito Rocco Farinola 1928) was born in Brooklyn, New York, to Italian immigrants from Bari, Italy—Rocco and Mamie (Damone) Farinola. His father was an electrician and his mother taught piano. Inspired by his favorite singer, Frank Sinatra, Damone took voice lessons. He sang in the choir at St. Finbar’s Church in Bath Beach, Brooklyn. When his father was injured at work, Damone had to drop out of high school. He worked as an usher and elevator operator in the Paramount Theater in Manhattan where he met Perry Como. Vic stopped the elevator between floors, sang for him and asked his advice if he should continue voice lessons. Impressed, Como said, “Keep singing!” and referred him to a local bandleader. Vito Farinola decided to call himself Vic Damone, using his mother’s maiden name for his new-found career.

Damone entered the talent search on Arthur Godfrey’s Talent Scouts and won in April 1947. This led to his becoming a regular on Godfrey’s show. He met Milton Berle at the studio and Berle got him work at two night clubs. By mid-1947, Damone had signed a contract with Mercury Records. His first release, “I Have But One Heart”, reached #7 on the Billboard chart. “You Do” reached the same peak. These were followed by a number of other hits, such as “You’re Breaking My Heart”, based on a turn-of-the-century ballad by Leoncavallo, the opera composer. Damone was also a sought after television guest performer. By the early fifties Vic was a successful recording star, however, it was his recording of “On the Street Where You Live” from the Broadway show, My Fair Lady, that put Damone into super-star status. His version of “An Affair to Remember”, one of the last songs written by Harry Warren, was a huge success.

Damone toured Las Vegas casinos as a performer and, although, he had to declare bankruptcy in the early 1970s, he earned enough as a casino performer to clear up his financial difficulties. He extended his geographical range, touring through the United States and the United Kingdom and, as a result of his popularity, decided to record albums again, releasing them on the RCA label. His final album was issued in 2002 with older albums being re-packaged and re-released. He recorded over 2,000 songs during his entire career. On June 12, 2009, Vic Damone released his autobiography titled, Singing Was the Easy Part, from St. Martin’s Press.

His final public performance was on January 19, 2002 at the Raymond F. Kravis Center for the Performing Arts in Palm Beach, Florida. Damone did however step out of retirement on January 22, 2011, when he once again performed at the Kravis Performing Arts Center in Palm Beach, Florida to a sold out crowd. Damone dedicated this performance to his six grandchildren who had never seen him perform. In December 2, 2011, at the age of 83, Damone launched an official Facebook profile dedicated to his fans. In addition to posting recent photos, Damone writes that “besides spending time with his family he spends his retirement enjoying golf and football”.

Italian American Cuisine

As Italian-Americans moved to various regions of the United States, their recipes encorporated regional flavors into the classic recipes they brought with them from Italy.

Northeast US

NY Pizza

New York Style Pizza

Ingredients

  • 1 teaspoon active dry yeast
  • 2/3 cup warm water (110 degrees F/45 degrees C)
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 1 ¼ cups marinara or pizza sauce
  • 1 pound shredded mozzarella cheese
  • 1/2 cup grated Romano cheese
  • 1/4 cup chopped fresh basil
  • 1 tablespoon dried oregano
  • 1 teaspoon red pepper flakes

Directions

Sprinkle the yeast over the surface of the warm water in a large bowl. Let stand for 1 minute, then stir to dissolve. Mix in the flour, salt and olive oil. When the dough is too thick to stir, turn out onto a floured surface and knead for 5 minutes. Knead in a little more flour if the dough is too sticky. Place into an oiled bowl, cover, and set aside in a warm place to rise until doubled in bulk. (You can also prepare the dough in an electric mixer or a food processor.)

Preheat the oven to 475 degrees F (245 degrees C). If using a pizza stone, preheat it in the oven as well, setting it on the lowest shelf.

When the dough has risen, flatten it out on a lightly floured surface. Roll or stretch out into a 12 inch circle and place on a baking pan. If you are using a pizza stone, you may place it on a piece of parchment while preheating the stone in the oven.

Spread the tomato sauce evenly over the dough. Sprinkle with oregano, mozzarella cheese, basil, Romano cheese and red pepper flakes. Transfer the pizza to the baking stone.

Bake for 12 to 15 minutes in the preheated oven, until the bottom of the crust is browned when you lift up the edge a little, and the cheese is melted and bubbly.

Cool for about 5 minutes before slicing and serving.

Southeast US

herb-roasted-pork-loin-sl-x

Herb-Roasted Pork Loin

Makes 6 to 8 servings

Ingredients

  • 2 tablespoons chopped fresh thyme
  • 2 tablespoons chopped fresh rosemary
  • 1 tablespoon kosher salt
  • 1 tablespoon loosely packed lemon zest
  • 1 tablespoon light brown sugar
  • 3 garlic cloves, pressed
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon finely crushed coriander seeds
  • 1 teaspoon dry mustard
  • 1/4 teaspoon dried crushed red pepper
  • 1 (2 1/2- to 3-lb.) boneless pork loin
  • 2 tablespoons olive oil
  • Vegetable cooking spray
  • 2 whole garlic bulbs, cut in half

Directions

Combine first 10 ingredients in a small bowl. Rub over pork. Chill, uncovered, 8 to 12 hours.

Let pork stand at room temperature 30 minutes. (Bringing it to room temperature will help it cook faster and more evenly.)

Preheat oven to 400° F. Brown pork in hot oil in a large skillet over medium-high heat 2 minutes on each side. Lightly grease a wire rack with cooking spray. Place pork on the rack in a roasting pan. Add the garlic halves.

Bake for 35 to 45 minutes or until a meat thermometer inserted into thickest portion registers 135°F.

Remove from the oven and let stand 15 minutes before serving. Serve with the roasted garlic.

Northwest US

salmon burger

Salmon Rosemary Burgers

8 servings

Ingredients

  • 2 1/2 pounds king salmon fillet, skinned and de-boned
  • 1 cup Italian seasoned bread crumbs
  • 1/2 cup minced red onion
  • 1 tablespoon Dijon mustard
  • 2 teaspoons prepared horseradish
  • 2 eggs, lightly beaten
  • 1 tablespoon minced fresh rosemary
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Olive oil
  • 8 onion rolls
  • Lettuce and sliced tomatoes

Directions

Prepare the salmon by cutting into strips, cutting the strips crosswise and chopping the fish until well minced. Be sure to remove any remaining bones.

In a large bowl, mix the minced salmon with the bread crumbs, red onion, Dijon mustard, horseradish and eggs. Season with rosemary, salt and pepper.

Chill at least 30 minutes in the refrigerator.

Preheat an outdoor grill for medium-high heat.

Form the salmon mixture into 8 burger patties. Lightly coat each patty with olive oil.

Place salmon patties on the grill and cook 4 or 5 minutes on each side. Serve in onion rolls with lettuce and tomato slices.

Southwest US

braised chicken

Italian-Style Braised Chicken and Artichoke Hearts

4 servings

  • 8 boneless, skinless chicken thighs (about 1 1/2 pounds), trimmed of excess fat
  • Sea salt
  • Freshly ground black pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 yellow onion, diced
  • 3 cloves garlic, thinly sliced
  • 1 teaspoon turmeric
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • Generous pinch red pepper flakes
  • 1 cinnamon stick, or 1/4 teaspoon ground cinnamon
  • 1 bay leaf
  • 2 cups chicken broth, homemade or 
store-bought
  • 2 teaspoons grated lemon zest
  • 3 tablespoons freshly squeezed lemon juice
  • 1 cup canned chickpeas, drained, rinsed, and mixed with a squirt of lemon juice and a pinch of salt
  • 1 pkg thawed frozen artichoke hearts, sliced
  • 1/2 cup pitted green olives
  • 2 tablespoons chopped fresh mint or cilantro

Directions

Pat the chicken dry and season salt and pepper. Heat the olive oil in a Dutch oven or heavy soup pot over medium-high heat. Add the chicken, working in batches if necessary, and cook until well browned on each side, about 3 minutes per side. Transfer to a plate.

Decrease the heat to medium. Add the onion and a pinch of salt and sauté until soft and slightly golden, about 5 minutes. Add the garlic and sauté for 1 minute. Add the turmeric, cumin, coriander, red pepper flakes, cinnamon stick and bay leaf and cook, stirring constantly, until fragrant, about 1 minute. Pour in 1/4 cup of the broth to deglaze the pot, stirring to loosen any bits stuck to the pot. Stir in a pinch of salt and cook until the liquid is reduced by half. Stir in the remaining 1 3/4 cups of broth, the lemon zest and 2 tablespoons of the lemon juice. Decrease the heat to medium-low, cover, and simmer for 15 minutes.

Add the chicken, chickpeas, artichoke hearts and olives and stir gently to combine. Increase the heat to medium-high and simmer uncovered, stirring occasionally, until the chicken is heated through, about 5 minutes. Stir in the remaining tablespoon of lemon juice. Garnish with the mint.


pantry

THE ITALIAN PANTRY

A well-stocked pantry makes cooking delicious Italian meals a snap. Countless dishes can be made from ingredients on hand, especially on snowy days.

High-quality ingredients are essential to Italian cooking: the better your olive oil, tomatoes and cheese, the better your meals will be. In most Italian kitchens, you will find the following items in the pantry:

OLIVE OIL – One of the essential ingredients of Italian cooking, olive oil is used not simply as a cooking oil but for the flavor it adds to a dish. For this reason, it’s important to use only extra-virgin olive oil for garnishing dishes and salads– it has the most flavor. If you splurge on any one item, I would suggest you buy the best you can find.

DRIED PASTA – Use pasta imported from Italy such as Barilla and De Cecco. Generally, any imported pasta products made from semolina flour are good choices. For egg pasta, avoid the “fresh” pasta sold in refrigerated cases. Either use homemade or buy the dried noodles packaged in nests.

TOMATOES – Use good canned tomatoes (unless the recipe specifically calls for fresh). Tomatoes come whole, peeled, chopped, crushed or strained. Use imported Italian tomatoes if you can find them; they’re the best. Tomato paste in a tube is very handy when you only need a tablespoon or two.

ONIONS AND GARLIC – Generally, white onions for cooking and red onions for salads and dishes that do not require cooking because they are milder. Garlic is a must have.

SUN-DRIED TOMATOES – Buy tomatoes packed in olive oil – they have more flavor than the dried. You can even use the oil to add flavor to delicate dishes.

ARTICHOKES – Jarred artichoke hearts and roasted red peppers add delicate flavor when tossed with pasta, salads or as a topping for pizza.

LEGUMES – Keep dried cannellini beans, borlotti beans, ceci and lentils on hand to use in soups, stews or as a side dish. Farro and barley are good for soups, salads and risotto-like dishes.

CORNMEAL – Use a medium textured cornmeal to make polenta. Keep it in a tightly closed container and it will last for months. I also use cornmeal to dust my pan when making pizza.

RICE – Arborio is the most common rice used in making risotto, but other varieties, such as Carnaroli or Vialone Nano, which are just now becoming available in America, are perhaps even better. One characteristic they all share is a translucent, starchy exterior that melts away in cooking to give risotto its distinctive creamy consistency.

BALSAMIC VINEGAR – There are a variety of different balsamic vinegars. Depending on its age, it can be extremely expensive. You can use an inexpensive one for salads, as long as the quality is good. Red wine vinegar is also essential for a good salad dressing.

ANCHOVIES – Keep a jar or can packed in oil to add a zip to certain dishes. You can also find anchovy paste in a tube, which is milder in taste and is quite convenient.

DRIED PORCINI MUSHROOMS – Look for packages that have large slices of mushrooms. They add a wonderful rich flavor to risottos, pasta sauces and stews, and can infuse cultivated white mushrooms with their robust flavor. Although they can be an expensive item, a little goes a long way and, if kept in an airtight container, they’ll keep for a long time. Keep the water used to rehydrate them. Strained, it will add a depth of flavor to many soups, sauces and stews.

CAPERS – You can find two types of capers. The smaller ones that are pickled in vinegar and the larger ones that come packed in salt. The larger ones are very flavorful, require rinsing of the salt before using and tend to be a little more difficult to locate. A few chopped capers can add a punch of flavor to dishes that seem to need just a little something.

OLIVES – Both the black and green varieties are good, if packed in brine and imported from Italy even better. They can be added to pastas and salads for great flavor.

HERBS AND SEASONINGS – Generally fresh herbs are preferred in everyday cooking, but it is also important to keep dried oregano, rosemary, thyme, basil and sage available. Whole black pepper, sea salt and crushed red pepper flakes are also important seasonings to have on hand.

FLOUR – All-purpose flour, bread flour and white whole wheat are needed for pizzas and breads. Semolina flour is also very useful for some bread and pizza doughs.

BREAD CRUMBS – Italian seasoned crumbs come in handy for quick toppings.

TUNA IN OLIVE OIL – a must have for a quick pasta dinner. Canned sardines in olive oil are another good addition.

Although these are the bare basics to have in an Italian kitchen, stocking these basic staples in your pantry will ensure that you can create authentic tasting Italian recipes. All you’ll need to add are a few fresh ingredients and you’ll be all set.

ceci_pasta

Tomato Soup with Chickpeas and Pasta

Canned tomatoes provide the flavor here, so you can make this warming soup any time of year. If you’d like to use an herb other than sage, either rosemary or marjoram would be a good choice.

Serves: 4

Ingredients

  • 7 cups canned tomatoes with their juice (two 28-ounce cans)
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried sage
  • 2 cups canned low-sodium chicken broth or homemade stock
  • 2 cups water
  • 1 3/4 teaspoons salt
  • 1/2 cup ditalini or other small pasta
  • 2 cups drained and rinsed canned chickpeas (one 19-ounce can)
  • 1/3 cup chopped fresh parsley
  • 1/4 teaspoon fresh-ground black pepper
  • 1/3 cup grated Parmesan, plus more for serving

Directions

In a food processor or blender, puree the tomatoes with their juice. Set aside.

In a large pot, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until soft, about 10 minutes. Stir in the garlic.

Add the pureed tomatoes, the sage, broth, water and salt to the pot. Bring to a boil. Stir in the pasta and chickpeas. Bring the soup back to a boil, then reduce the heat. Cook, partially covered, stirring occasionally, until the pasta is tender, about 15 minutes. Stir in the parsley, pepper and the 1/3 cup grated Parmesan. Serve topped with additional Parmesan.

Note: Look for high-quality canned tomatoes for this soup, such as plum tomatoes from the San Marzano region of Italy.

easy-polenta-with-tomato-sauce

Easy Polenta with Tomato Sauce

Ingredients

  • 2 cups milk
  • 2 cups chicken stock
  • 1 cup yellow cornmeal
  • 1 cup Parmesan cheese
  • 2 cups store bought spaghetti sauce, or your favorite recipe

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking dish.

In a large pot, combine the milk and chicken stock. Bring to a boil over medium-high heat. When it is at a rolling boil, gradually whisk in the cornmeal, making sure there are no lumps. Reduce heat to low and simmer, stirring constantly until thick, about 5 minutes. Remove from the heat and stir in the Parmesan cheese.

Pour the polenta into the prepared baking dish and spread the spaghetti sauce over the top.

Bake for 10 minutes in the preheated oven or until the sauce is bubbling.

Note: This dish can be topped with mozzarella cheese or sauteed peppers or sausage or any topping you like. It also makes an excellent side to meatloaf.

Pasta with rosemary

Pasta in Rosemary Garlic Sauce

This dish is also good with the addition of sauteed mushrooms or canned tuna in olive oil.

Ingredients

  • 4 tablespoons unsalted butter, divided
  • 1/2 cup finely chopped onion
  • 6 cloves garlic, coarsely chopped
  • 1 cup chicken stock
  • 2 tablespoons chopped fresh rosemary
  • 1 (16 ounce) package bucatini or thick spaghetti
  • 1/4 cup grated Parmesan cheese
  • Kosher salt and cracked black pepper to taste

Directions

Melt 2 tablespoons of butter in a large skillet over low heat. Add the onions; cook and stir until they turn a light brown, about 10 minutes. Stir in the garlic and cook for 2 minutes. Mix in the chicken stock and rosemary and increase the heat to medium-high. Cook until reduced by a third, about 8 minutes.

Meanwhile, in a large pot, add 3 quarts of water and about 2 tablespoons salt and bring to a full rolling boil. Add the spaghetti, return to a boil and cook for 10 minutes or until al dente. Drain in a colander and add the pasta to the sauce in the skillet.

Add the remaining 2 tablespoons butter and the cheese; mix well until the butter is incorporated. Adjust seasoning with salt and freshly cracked pepper to taste. Serve in a big bowl or on 4 individual plates.

17recipehealth risotto

Herb Risotto

Use dried herbs if fresh are not available. When substituting dried herbs for fresh the ratio is 1 tablespoon fresh = 1 teaspoon dried.

Ingredients

  • 1 tablespoons olive oil
  • 1 tablespoons butter
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 3 tablespoons chopped fresh parsley, divided
  • 3 tablespoons chopped fresh basil, divided
  • 2 tablespoons chopped fresh rosemary, divided
  • 2 teaspoons grated lemon zest, divided
  • 1 1/2 cups uncooked Arborio rice
  • 1/2 cup dry white wine
  • 3 1/2 cups low sodium chicken stock
  • Salt and pepper to taste
  • 1 1/2 tablespoons fresh lemon juice
  • 1/2 cup grated Parmesan cheese

Directions

Heat oil and butter in a medium heavy saucepan over medium heat. Add onion, garlic, 1 1/2 tablespoons basil, 1 1/2 tablespoons parsley, 1 tablespoon rosemary and 1 teaspoon lemon zest. Saute, stirring, until onion is slightly softened (about 2 to 3 minutes).

Stir in rice and saute while stirring until rice grains are oil-coated (about 3 minutes). Pour in wine and stock and reduce heat to medium low. Simmer uncovered for 20 to 25 minutes, or until liquid is almost absorbed and rice is tender but firm. (Note: Stir once or twice while simmering.)

Remove the pan from heat and season with salt and pepper to taste. Stir in remaining herbs and lemon zest, then add lemon juice and cheese. Cover saucepan with waxed paper and let stand 8 to 10 minutes before serving.

Omelet Open 2

Mediterranean Omelet

Makes 1 serving

Ingredients

  • 2 eggs, beaten
  • 1 tablespoon grated Parmesan
  • 1 tablespoon olive oil
  • 3 canned, drained, water-packed artichoke hearts, diced
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon dried oregano
  • Salt & pepper to taste
  • 1 ounce (about 2 pieces) roasted, drained red bell peppers, diced

Directions

In a small bowl, beat eggs well. Add cheese, stirring to mix. Set aside.

Heat oil in a 10-inch, nonstick skillet over medium-high heat. When the pan is hot, add artichokes; cook and stir 2 to 3 minutes or until artichokes begins to brown. Add roasted red peppers and cook, stirring, about 2 minutes more, until liquid has evaporated. Add garlic and stir about 30 seconds. With a rubber spatula, transfer artichoke pepper mixture to a small plate; keep warm.

Return the skillet to the heat. When the pan is hot, add egg-Parmesan mixture, tilting pan and lifting eggs as they begin to set with a spatula to allow uncooked portions to flow underneath the omelet. Cook 1 or 2 minutes, until omelet is almost set. Spoon reserved artichoke-pepper mixture onto half of the omelet. With a spatula, carefully fold omelet in half to cover filling. Let cook 2 minutes more or until set.

Enhanced by Zemanta

snow in rome

The national capital of Italy, Rome, is a sophisticated city full of international political emissaries and wealthy travelers. These visitors naturally expect some of Italy’s best food.

Dinner often begins with a lavish antipasti that features fresh seafood, preserved meats, ripe produce, baked goods and fragrant olives and olive oils. Brothy soups are offered, though rarely are they plain. Pasta e ceci is a rosemary and garlic scented broth with pasta and chickpeas. Hot beef broth is flavored with nutmeg and has ragged strips of egg stirred throughout before garnishing with freshly grated Parmesan cheese. Stewed white beans, flavored with prosciutto, pork rind, garlic, onions and rosemary are also popular.

Roman cooking uses fresh produce abundantly. Artichokes may be served raw or fried, either with garlic and mint or deep fried according to the traditions of the Jewish community. Local rocket (arugula) is prized for fresh salads. Puntarella, or endive, is seasoned with anchovies and garlic before serving cold. Another popular vegetable dish is pomodori ripieni, tomatoes that are stuffed with rice or potatoes, seasoned with garlic and basil and baked.

Recipes may use fresh or dried pasta in many different shapes. Fresh pasta is eaten in lasagna or Rome’s famous, Fettuccine al Burro. This dish takes strips of pasta egg dough and gently coats them in butter. Cream and freshly grated Parmesan cheese are then added. Roman recipes for pasta often call for tubes, as this shape is more effective for holding onto hearty sauces. Bucatini all’amatriciana tosses thin tubed spaghetti with a spicy pork sauce and grated Pecorino cheese, sometimes garlic or tomatoes are added for flavor. Penne all’arrabbiata is topped with a tomato sauce seasoned with chili peppers and garlic. Chunky tubes are served with a filling meat sauce that contains beef intestine and is flavored with herbs, garlic and salt pork to make rigatoni con la pajata. Simple spaghetti is dressed with extra virgin olive oil that has been heated with garlic, parsley and chili peppers for spaghetti all ‘aglio olio e peperoncino.

Other starchy dishes are made from wheat, potatoes, rice and polenta. Potato or semolina gnocchi dumplings are popular foods. Suppli al telefono are hand held balls of rice stuffed with mozzarella cheese and sometimes flavored with liver, veal or anchovies. When they are eaten, the cheese is said to stretch out in strings resembling telephone wires.

Some of Rome’s best dishes are the sautéed, braised, boiled or roasted vegetables that are served with most meals. Called contorni, these flavorful dishes round out meat and fish main courses. They are also served as antipasti, before meals. Trattorie all over town serve braised cardoons (a cousin of the artichoke) with mixed local greens. Classic contorni are common in home cooks’ repertoires as well, though many Romans like to purchase them by weight at a tavole calde (literally “hot table” shops).

Hopefully this dinner menu will make you feel like you are in Rome.

Appetizer Course

Beet and Onion Salad

Insalata di barbabietole e cipolle

Serves 8

Usually served as an antipasto in Rome. A variation of the salad can be made by slicing the beets thin and marinating them for 2 hours with 10 fresh basil leaves, salt and vinegar. Mix with sliced fennel and olive oil.

Ingredients

  • 2 lbs beets with stems and leaves
  • 1 medium white onion
  • Coarse salt and freshly ground black pepper
  • 1/4-cup extra virgin olive oil, or more to taste
  • 2 tablespoons wine vinegar, or more to taste

Directions

Leave about 2 inches of stem on the beets. Wash, then place the beets in cold water to cover, bring to a boil and gently boil for about 1 hour, or until tender. Or cook in a pressure cooker with cold water to cover for 10 minutes or in a 325°F oven until tender, 1 to 2 hours, according to size. Test with a fork to be sure they are cooked through.

Cool and slip off the skins. Slice the beets and onion thinly and place them in a salad bowl. Sprinkle with salt and pepper to taste and dress with the oil and vinegar.

NOTE: This can be prepared several hours in advance.

First Course

Pasta e Ceci (Pasta with Chickpeas)

Serves 4

Ingredients

  • 1 small onion, peeled and finely chopped
  • 1 stalk of celery, trimmed and finely chopped
  • 1 clove of garlic, peeled and finely chopped
  • Extra virgin olive oil
  • A sprig of fresh rosemary, finely chopped
  • 2 – 14-oz. cans of chickpeas
  • 2 1/4 cups of chicken stock
  • 3 1/2 oz. ditalini or other small Italian “soup” pasta
  • Sea salt and freshly ground black pepper
  • Fresh basil or parsley leaves for garnish

Directions

Place the finely chopped onion, celery, rosemary and garlic into a saucepan with a little extra virgin olive oil and cook as gently as possible, with the lid on, for about 15-20 minutes, until all the vegetables are soft. Do not brown.

Drain the chickpeas well, rinse them in cold water and add them to the pan with the chicken stock. Cook gently for half an hour and then, using a slotted spoon, remove half the chickpeas to a bowl.

Puree the soup remaining in the pan using a handheld immersion blender. If you don’t have one, you can use a food processor instead, then pour it back into the pan. Add the reserved whole chickpeas and the pasta, season the soup with salt and pepper and simmer gently until the chickpeas are tender and the pasta is cooked.

Serve drizzled with good-quality extra virgin olive oil and garnish with basil or parsley.

Second Course

Fennel and Garlic Crusted Pork Roast

Ingredients

  • 1 small head fennel with 2 inches of fronds attached, coarsely chopped
  • 1/2 cup coarsely chopped onion
  • 6 cloves garlic, peeled and sliced
  • 2 teaspoons finely chopped fresh thyme
  • 2 teaspoons finely chopped fresh rosemary
  • 2 teaspoons finely chopped fresh sage
  • 2 teaspoons finely chopped fresh oregano
  • 2 teaspoons fennel seeds
  • 1 1⁄2 teaspoon coarsely ground white pepper
  • One 4 1/2-lb. pork rib roast, tied with kitchen twine
  • Coarse salt to taste

Directions

In a food processor fitted with the metal blade, combine the fennel and fennel fronds, onion and garlic. Process to a paste. Add the thyme, rosemary, sage, oregano, fennel seeds and pepper and pulse to combine.

With a small, sharp knife, make shallow crosshatch cuts in the skin of the pork roast. Season it all over with salt, rubbing it in well. Rub the fennel–garlic paste over the roast to cover it with a layer about 1⁄4” thick. Cover and refrigerate for at least 1 hour and up to 8 hours.

About 20 minutes before cooking, remove the roast from the refrigerator and let it sit at room temperature.

Preheat the oven to 500° F. Transfer the pork to a roasting pan. Roast the pork for 15 minutes, then reduce the oven temperature to 325°F. Continue roasting the pork for 35-40 minutes longer or until an instant-read thermometer inserted in the thickest part of the meat registers 155°. Remove the roast from the oven and cover it loosely with foil. Let it rest for 15 minutes before removing the butcher twine and slicing it into thick chops.

 

Broccoli Strascinati (Broccoli with Garlic and Hot Pepper)

This Roman dish, which pairs beautifully with pork, can be made with regular broccoli or broccoli rabe.

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 1 bunch broccoli (about 1 lb.), stemmed and cut into florets
  • 3 cloves garlic, smashed
  • 1/2 teaspoon crushed red chile flakes
  • Kosher salt, to taste

Directions

Heat oil in a 12″ skillet over medium-high heat. Add broccoli; cook, turning occasionally, until lightly browned, 6–8 minutes. Sprinkle in 2 tablespoons water; add garlic; cook until golden, 2–3 minutes. Add chili; cook 2 minutes. Season with salt.

 

Stewed Bell Peppers (Peperonata)

Ingredients

  • 1/3 cup extra-virgin olive oil
  • 4 assorted red, yellow and orange bell peppers, cored, seeded and cut into ¼” strips
  • 4 cloves garlic, thinly sliced crosswise
  • 1/2 medium white onion, thinly sliced
  • Kosher salt and freshly ground black pepper, to taste
  • 3 tablespoons red wine vinegar
  • 1/2 cup flat leaf parsley (chopped)

Directions

Heat oil in a 4-qt. saucepan over medium-high heat. Add peppers, garlic, onions and ½ cup water. Season with salt and pepper. Cook, partially covered, stirring occasionally, until the peppers are soft, about 1 hour. Stir in vinegar and transfer to a serving bowl. Garnish with parsley.

Dessert Course

Apple-Apricot Crostata

Ingredients

  • 4 Granny Smith or other good cooking apples
  • 1/4 cup sugar
  • 2 sticks unsalted butter or pareve margarine
  • 2 large egg yolks
  • 1 ½ cups unbleached all-purpose flour
  • Pinch of salt
  • 1/2 cup apricot preserves
  • 1/4 cup sliced almonds

Directions

Preheat the oven to 425 degrees F and grease a 10-inch fluted tart pan with a removable bottom.

Peel, core and slice the apples into crescents about a fourth to an eighth of an inch thick. You should have about 24 pieces.

Place the sugar, butter, egg yolks, flour and salt in a large bowl and press everything together with your fingers or combine the ingredients in a food processor fitted with a metal blade and process until the dough forms a ball. Either way, do not overwork the dough.

Take the ball of dough in your hands and flatten it in the center of the tart pan. Working with your fingers, spread the dough evenly around the pan and up the sides. The dough should be about 1/2 inch thick on the sides. Press the dough into the flutes and make sure the dough is spread evenly across the bottom of the pan.

Starting on the outside and working toward the center, lay the apple slices in an overlapping, concentric circle.

Place the apricot preserves in a saucepan and heat on low until liquefied. Using a pastry brush, glaze the apples and the visible crust. Sprinkle the almonds evenly over the top.

Place the tart pan on a cookie sheet and bake in the middle of the oven for 15 minutes. Reduce the oven to 350 degrees F and continue cooking until the crust is deep golden brown, about 45 minutes. Cool to room temperature, unmold, and place on a platter or serving dish.

Enhanced by Zemanta

Surprisingly, there are a number of foods that make winter their season and, if you stock up on these basics, cooking satisfying and wholesome meals in the dead of winter will be doable. Availability will vary from region to region, but here’s a general list of foods that make winter their season, along with tips on how to incorporate these ingredients into your meals.

Winter Vegetables

Kale. This hearty green is a rich source of minerals (including calcium), and although it is available year-round, it actually tastes the sweetest in the winter. To eat, wash leaves thoroughly and tear them into small pieces—discarding the tough stem. Place in a steamer and steam until tender (five minutes). Sauté in garlic olive oil with a sprinkling of salt as a side dish or toss right into a hot bowl of soup to boost its nutritional content.

Leeks. A mild-flavored member of the onion family and an essential ingredient in potato-leek soup, this winter vegetable adds delicious flavor to many recipes. Try them in your favorite winter stew.

Radicchio. A type of bitter lettuce, radicchio can be grilled or used in salads.

Radishes. Most commonly used in green salads and vegetable trays, this spicy root vegetable can also be cooked as a side dish. Thinly slice radishes and steam them until tender. Then sauté steamed radishes in butter with a few cloves of garlic, a squeeze of fresh lemon juice and a sprinkle of dried dill weed.

Rutabaga. Another root vegetable, try mashed rutabagas instead of mashed potatoes.

Turnips. These spicy root vegetables can be braised, sautéed, pickled or roasted. As a rule, smaller turnips are usually tastier than large ones.

Winter Fruits

Depending on your region, these citrus fruits may be abundant at this time of the year. While they’re fabulous straight out of the peel, there are some creative alternatives for enjoying these vitamin-rich fruits.

Grapefruit. Try an orange-grapefruit-pomegranate compote for a healthy dessert.

Lemons. Whip up a batch of lemon bars.

Oranges. How about some freshly-squeezed orange juice to start your day? Also try adding orange zest to some of your favorite baked goods, like muffins and sweet breads.

Tangerines. Toss a peeled tangerine into a blender along with frozen banana chunks and some orange juice for a smoothie.

 

Salads are a tasty, easy meal solution no matter what the time of year. Preparing delicious salads, even warm salads, in winter are as simple as knowing what’s in season.

This time of year switch to cold-weather vegetables like broccoli, beets and squash and seasonal fruits like pears and citrus. Add roasted root vegetables and more flavorful dressings to balance the heartier tastes and textures of winter produce.

For a full-meal salad, finish with cooked beans, meat, poultry or seafood and a bit of cheese and toasted nuts.

Ready to put it all together? Start with a mix of greens such as baby kale, spinach, arugula, Napa cabbage or your favorite salad greens.

Add one of these combinations and toss with your favorite dressing. See how to make an easy dressing at home below.

• Radishes, chives, citrus segments

• Bean sprouts, ginger, green onions, almonds

• Red peppers, corn, chiles, lime

• Radicchio, garlic, lemon, watercress

• Roasted turnips, sliced apples, tarragon

• Carrots, fennel, walnuts, citrus segments

• Roasted cauliflower, mushrooms, chives

• Roasted Brussels sprouts, sliced apples, pine nuts

• Roasted butternut squash, pears, pecans

• Watercress, beets (roasted or grated raw), citrus segments

Homemade Lemon Garlic Salad Dressing Ingredients

Enjoying a salad bowl filled with winter lettuce, red onions, fresh herbs, cucumbers, radishes, carrots, peppers and more is a great way to kick off the New Year. But the veggies are only half the picture. The salad dressing on top can turn that healthy choice into an unhealthy one. A quick trip down the salad dressing aisle at any conventional grocery store features an astounding array of bottled chemicals, sugars and high fructose corn syrup, overly processed oils and preservatives.

On the other hand, a good salad dressing not only adds great flavor but nutritional value as well. It’s actually quite simple to make your own dressing. Nuts and fruits can make for a creamy and flavorful salad dressing. Save money by using your imagination and what’s in your pantry to come up with new flavor combinations.

Here’s a starter recipe for a healthy salad dressing:

1/3 cup chopped nuts, such as walnuts, cashews, almonds or pecans

1/2 cup chopped fresh fruit, such as apples, plums, peaches, blueberries or strawberries

1/4 cup unsweetened soy or almond milk or fruit juice, such as pomegranate or orange

1 tablespoon lemon or lime juice (or vinegar)

Purée all ingredients in a food processor or high-powered blender until smooth. For thinner dressings, add a little more soy milk or fruit juice. Taste and adjust seasoning with salt, pepper and lemon or lime juice as needed.

Making your own dressing really doesn’t take much time. Try it and see for yourself!

If you do buy bottled dressings, be sure to look for preservative and additive-free dressings based on ingredients such as vinegar, mustard and expeller-pressed oils. Shy away from buying dressing made with added sugar, fructose or high fructose corn syrup.

Red Apple Salad with Oranges and Feta

Ingredients

  • 3 seedless oranges
  • 6 cups baby arugula
  • 1 red apple, cored and thinly sliced
  • 3 tablespoons freshly squeezed orange juice
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon coarse salt
  • 1/8 teaspoon freshly ground black pepper, divided
  • 1/2 cup crumbled feta or blue cheese

Directions

Grate rind from 1 orange into a small bowl and set aside.

Peel all the oranges and section. Reserve juice, squeezing more for the dressing if needed. Combine arugula, orange sections and apple in a large bowl.

Whisk 3 tablespoons orange juice, olive oil, lemon juice, salt and pepper with orange rind in a small bowl. Pour over salad and toss gently. Spoon onto individual serving plates and sprinkle with feta.

Kale Salad with Almonds

Kale Salad

4 to 6 servings

Ingredients

  • 1 head Tuscan, black, or Dino kale
  • 1/2 cup sliced, toasted almonds
  • 1 small shallot or garlic clove
  • 1 tablespoon red wine vinegar
  • 1 teaspoon sugar
  • 3 tablespoons olive oil
  • Salt and freshly ground black pepper

Directions

Rinse kale leaves and pat them dry. Trim off stem ends and slice the leaves, crosswise, into ribbon-like pieces. Set aside.

Finely mince the shallot or garlic clove and put it in a large salad bowl. Add vinegar and sugar and let sit 10 minutes. Whisk in oil and add salt and pepper to taste.

Add kale and almonds. Toss gently until the leaves are evenly coated.

Spinach Salad with Figs

Ingredients

  • 6 slices bacon
  • 1 15-oz. can chickpeas, rinsed, drained and patted dry
  • 8 ounces spinach, stems removed
  • 2 tablespoons cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon olive oil
  • 8 dried figs, stemmed and sliced
  • 1/4 cup crumbled blue cheese or cheese of choice

Directions

Cook bacon in a large skillet over medium-high heat until crisp, about 5 minutes. Remove bacon to a paper towel-lined plate; pour off 1 tablespoon of the fat and set aside. Leave 1 tablespoon of bacon fat in the skillet and discard any additional fat. Crumble the bacon, when it has cooled and set aside.

Add chickpeas to the skillet with the bacon fat and cook, stirring, until lightly browned and slightly crisped, 7 to 10 minutes. Place spinach in a large bowl; scatter chickpeas over spinach.

Remove skillet from heat and whisk in vinegar (watch out, as mixture may spatter). Add mustard and, while skillet is still warm, whisk in reserved bacon fat and olive oil. Quickly scrape dressing into bowl with spinach and chickpeas. Add figs and crumbled bacon. Toss together and sprinkle with blue cheese. Serve immediately.

Radicchio Salad With Green Olive Dressing

4 to 6 servings

Ingredients

  • 1 head radicchio
  • 18 green olives
  • 1 clove garlic
  • 2 tablespoons olive oil
  • 2 tablespoons sherry vinegar or lemon juice
  • Salt to taste
  • Freshly ground black pepper to taste
  • Freshly shredded Parmesan cheese for garnish

Directions

Trim the radicchio and cut or tear it into shreds or bite-size pieces. Put the radicchio in a large salad bowl.

Mince the olives and garlic into a paste. Then mix with oil, vinegar or lemon juice and add salt and pepper to taste. (You can also do this in a blender, if you like.)

Toss the radicchio with the dressing. Serve topped with plenty of shredded Parmesan cheese.

Pear Fennel Walnut Salad

Ingredients

  • 1 bulb of fennel
  • 2 pears
  • 3 tablespoons fresh lemon juice, divided
  • 3 tablespoons walnut oil
  • 1/2 teaspoon fine sea salt
  • 1/3 cup walnuts, toasted and chopped

Directions

Trim the fennel, cut the bulb in half lengthwise and slice the fennel very thinly. Core the pears and slice them very thinly. You can peel the pears, if you prefer. I like to leave it on.

In a large bowl, toss the fennel and pear slices with 1 tablespoon of the lemon juice (this will help keep the fennel and pear slices from browning).

Whisk the walnut oil, remaining 2 tablespoons lemon juic, and salt to combine.

Arrange the fennel and pears on 4 plates and drizzle each plate with dressing. Sprinkle walnuts on top. Serve immediately.


A.P Giannini 

The Bank of America, the largest bank in the country, was established in 1904 by Amadeo Pietro (A.P.) Giannini (1870-1949) in San Francisco. Originally called the Bank of Italy, it changed names in 1928 and in 1998 merged with NationsBank Corp. Giannini financed the Golden Gate Bridge and the film industry, including Cecil B. DeMille’s “Ten Commandments” and Disney’s “Snow White,” as well as, California’s aerospace and agricultural industries.

A.P Giannini was the first son of Luigi and Virginia Giannini. Luigi Giannini immigrated to the United States from Favale di Malvaro near Genoa, Liguria (at that time the Kingdom of Sardinia, later part of Italy) to prospect in the California Gold Rush of 1848–1855. Luigi continued in gold prospecting during the 1860s and returned to Italy in 1869 to get married. He brought his wife, Virginia, back to the US and settled in San Jose. Luigi Giannini purchased a 40 acre farm at Alviso in 1872 and grew fruits and vegetables. Four years later Luigi Giannini was fatally shot by an employee over a pay dispute. Virginia (a widow at the age of 21 with two children and pregnant with a third child) took over the operation of the produce business, bringing the adolescent Amadeo into the business. Virginia later married Lorenzo Scatena, who established L. Scatena & Co. (which A.P. Giannini would eventually take over). Amadeo realized at the age of 13, he could do better in business than at school. He dropped out and took a full-time position as a produce broker for L. Scatena & Co.

He moved up to commission merchant and later to a produce dealer in the Santa Clara Valley. He was very successful in that business and married Clorinda Cuneo, daughter of a North Beach real estate magnate in 1892. Eventually he sold his interests in the produce business and at the age of 31 turned to administering his father-in-law’s estate. He later became a director of the Columbus Savings & Loan in which his father-in-law owned an interest. At the time banks were run for the benefit of the wealthy and Giannini observed an opportunity to service the increasing immigrant population that were without a bank. At odds with the other directors who did not share his sentiment, he quit the board in frustration and started his own bank.

He founded the Bank of Italy in San Francisco on October 17, 1904. The bank was housed in a converted saloon as an institution for the “little fellow”. It was a new bank for the hardworking immigrants other banks would not serve. He offered those ignored customers savings accounts and loans, judging them not by their wealth but by their character. Deposits on that first day totaled $8,780. Within a year, deposits soared above $700,000 ($13.5 million in current dollars).

The 1906 San Francisco earthquake and fires leveled much of the city. In the face of widespread devastation, Giannini set up a temporary bank, collecting deposits, making loans and proclaiming that San Francisco would rise from the ashes. Immediately after the earthquake, he moved the vault’s money to his home outside the fire zone in then-rural San Mateo, 18-miles by horse and wagon. The money was moved in a garbage wagon, owned by Giobatta Cepollina, also a native of Italy (Loano). The cargo was disguised beneath garbage to protect against theft. The fires severely heated the vaults of the city’s other big banks. Opening them immediately would ruin the money, so they were kept closed for weeks. Because of this, Giannini was one of the few who was able to provide loans. Giannini ran his bank from a plank across two barrels in the street where he made loans on a handshake to those interested in rebuilding. Years later, he would recount that every loan was repaid.

By 1916, Giannini had expanded and opened several other branches. Giannini believed branch banking was a way to stabilize banks during difficult times, as well as expand the capital base. He bought banks throughout California and eventually had more than five hundred branches throughout the state. In 1928, Giannini approached Orra E. Monnette, president and chairman of the Bank of America-Los Angeles, about a merger of the two financial institutions. Upon finalizing the merger, Giannini and Monnette concurred that the Bank of America name idealized the broader mission of the new bank. The new institution continued under Giannini’s chairmanship until his retirement in 1945.

Ligurian Chickpea and Vegetable Soup

Servings 4

Ingredients

  • 1 14 ½ oz. can diced Italian tomatoes, undrained
  • 1 bunch swiss chard, stems removed and leaves shredded
  • ¾ oz dried porcini mushrooms, soaked in warm water for 30 minutes
  • 1 tablespoon olive oil
  • Salt to taste
  • 1 15 oz can chickpeas, rinsed and drained
  • 1 onion, diced
  • 1 clove of garlic, minced
  • 1 stalk celery, diced
  • 4 cups low sodium chicken broth or vegetable broth

Directions

Sauté the chopped onion, celery and drained mushrooms in the olive oil.

Add tomatoes, garlic and the shredded Swiss chard leaves.

Add the drained chickpeas to the sautéed vegetables and simmer for five minutes. Then add the chicken broth, season with salt and bring to a boil. Reduce heat and simmer about ten minutes.

 Generoso Pope

The first Italian American millionaire was Generoso Pope, who came to America from Benevento, Italy in 1904. He began as a railroad laborer, later worked for a small construction firm called the Colonial Sand and Stone Company, which he bought out in 1925 and made into the largest supplier of building materials in the country. In 1929, he bought Il Progresso Italo Americano, the first Italian-language daily newspaper in the U.S., founded in 1880. Pope’s son, Fortunato, became its publisher. His other son, Generoso, Jr., was the publisher of The National Enquirer and was one of Forbes’ 400 wealthiest Americans.

Generoso was born with the name Generoso Antonio Pompilio Carlo Papa. He was the son of farmers, Fortunato and Fortunata Papa. After coming to America, he fathered three sons with his wife Catherine. His eldest son, Fortunato (“Fortune”), (1918–1996) graduated from Columbia University and became an executive in the family construction business. Anthony (1919–2005) who was the middle son, took over the family business and quadrupled the size of Colonial Sand and Stone Company in less than four years. Generoso Pope, Jr. (1927–1988) graduated from Massachusetts Institute of Technology at age 19.

Generoso Pope arrived in America at age 15 in 1906 with $10 in his pocket and got his first job carrying drinking water to construction workers for $3 per week. He rose to construction supervisor and, eventually, owner of Colonial Sand & Stone, which was one of the largest sand and gravel companies in the world. Colonial built much of New York City’s skyline, including Rockefeller Center, Radio City Music Hall, the Empire State Building, the George Washington Bridge and the original Yankee Stadium.

In 1912, Generoso established Pope Foods to bring to America the unique Italian flavors which he had enjoyed as a young child in Italy. He bought the Italian-language daily newspaper Il Progresso Italo-Americano in 1928 for $2,050,000. He doubled its circulation to 200,000 in New York City, making it the largest Italian-language daily in the country. He purchased additional papers in New York, including Il Bollettino della Sera, Il Corriere d’America and the Philadelphia daily L’Opinione. Generoso also acquired a small newspaper company and transformed it into The National Enquirer. He also owned the radio station, WHOM. He became the chief source of political, social and cultural information for the community.

Pope encouraged his readers to learn English, become citizens and vote. His goal was to instill pride and ambition to succeed in modern America. A conservative Democrat, Pope was closely associated with Tammany Hall politics in New York and his newspapers played a vital role in securing the Italian vote for Franklin D. Roosevelt’s Democratic ticket. With his presidential friendships, Generoso was able to make Columbus Day into a national holiday. He established the Columbus Day Parade in New York City, which is still the world’s largest Columbus Day Parade.

Almond Cookies from Benevento

Makes about 5 dozen.

Ingredients

  • 4 cups all-purpose flour
  • 3 1/2 cups sugar
  • 5 teaspoons baking powder
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 1 3/4 cups almonds, toasted and finely chopped
  • Zest of 1 lemon
  • 4 eggs
  • 1 tablespoon vanilla extract
  • 4 ounces (1 stick) unsalted butter, softened

Directions

Preheat the oven to 350 dgrees F. Butter and flour 2 large cookie sheets or line with parchment paper.

Mix all the dry ingredients together in a large bowl. Add the zest, eggs, vanilla and butter and mix until you have a dough that comes together in a ball.

Divide the dough into 8 pieces.

Roll each piece under the palms of your hand until a 12-inch rope is formed. Carefully place the ropes on the cookie sheets and bake for about 20 minutes. The rolls should be firm to the touch, but not so hard that slicing them will be difficult.

As soon as the ropes come out of the oven, use a sharp or serrated knife to cut diagonal cookies about 3/4 of an inch wide. Spread the individual cookies on the cookie sheets and bake them for 5 additional minutes.

Cool the cookies on wire racks and store in layers separated by wax paper or plastic wrap in a tightly sealed tin.

Edward J. DeBartolo

Edward J. DeBartolo, Sr. began as a construction worker and became one of the largest real estate developers in the nation. During the 1960s, the DeBartolo Corporation developed shopping malls and suburban office parks.

The second of six children, DeBartolo was born in Youngstown, Ohio, a center of steel production that was also a major destination for immigrants from Southern and Eastern Europe. DeBartolo’s parents, Anthony Paonessa and Rose Villani, had immigrated to the United States from Italy. DeBartolo would never know his biological father, who died suddenly before his birth.

After Anthony Paonessa died, Rose Villani Paonessa married Michael DeBartolo and Edward took his stepfather’s family name. Michael DeBartolo emigrated from Bari, Italy with his family at age 17 and became a paving contractor and a builder of warehouses. While a teenager, Edward DeBartolo began transcribing paving contracts for his stepfather, who did not read or write English.

DeBartolo went on to earn a degree in civil engineering at the University of Notre Dame. Next came a decade of construction jobs with his stepfather. In view of his engineering skills, DeBartolo found himself serving in the Army Corps of Engineers during World War II and it was during the war while stationed in Italy that he married Marie Patricia Montani. After the war ended, DeBartolo served as president of Michael DeBartolo Construction and he was able to take advantage of dramatic changes occurring across the United States after World War II. As more Americans moved into suburbs, there was a corresponding increase in demand for convenient access to stores. His first retail development was the construction of Gray’s Drug Store and a Sears Roebuck department store in the “uptown” area of Youngstown.

DeBartolo’s company was one of the first companies in the United States to build shopping centers in suburban communities. These shopping centers were initially plazas built as long strips, but soon DeBartolo began developing enclosed shopping malls with his brother Frank DeBartolo acting as architect and he formed the Edward J. DeBartolo Corporation. It became the undisputed leader in the shopping mall industry, comprising almost one-tenth of all mall space in the United States. DeBartolo also branched out into other types of urban development and construction, such as hotels, office parks and condominiums. He established a work ethic of fifteen-hour days and seven-day weeks. He once told his senior executives, “My wife has never seen me lie down while the sun was up.” By 1990, DeBartolo was estimated to have more than $1.4 billion in personal wealth.

DeBartolo purchased the San Francisco 49ers football team in 1977 and gave the team to his son, Edward J. DeBartolo, Jr., who devoted significant resources to the team, became an expert in team management and player relations and made it one of the most successful NFL franchise during the 1980s. The family also owned the Pittsburgh Penguins of the National Hockey League from February 1977 until November 1991. The team would win the Stanley Cup in 1991 and DeBartolo said at a rally after the first win that the occasion was “possibly the happiest moment of my life”. While DeBartolo was unsuccessful in his attempt to purchase the Chicago White Sox in 1980, he owned and developed three thoroughbred racetracks – Thistledown in Cleveland, Remington Park in Oklahoma City and Louisiana Downs in Bossier City, Louisiana.

DeBartolo’s contributions to the campus at the University of Notre Dame include DeBartolo Hall (the main classroom building) and DeBartolo Performing Arts Center (DPAC), both located on a quad that students refer to as the “DeBartolo Quad”. There is also a DeBartolo Hall on the campus of Youngstown State University, where he has given many endowments to the University. The DeBartolo Corporation continues to be based in nearby Boardman, Ohio.

Bari Pork Chops Pizzaiola

Serves 6

Ingredients:

  • 2 tablespoons olive oil
  • 6 center-cut loin pork chops, cut 1 to 1-1/2 inches thick
  • 1 teaspoon finely chopped garlic
  • ½ teaspoon dried oregano, crumbled
  • ¼ teaspoon dried thyme, crumbled
  • ½ bay leaf
  • ½ teaspoon salt
  • ½ cup dry red wine
  • 1 cup drained canned tomatoes pureed through a sieve or food mill
  • 1 tablespoon tomato paste
  • ½ pound green peppers, seeded and cut in 2-by-1/4-inch strips (about 1-1/2 cups)
  • ½ pound fresh mushrooms, whole if small, quartered or sliced if large

Directions

In a heavy 10-to 12-inch skillet with a cover heat 1 tablespoon of olive oil. Brown the chops for 2 or 3 minutes on each side and transfer them to a plate. Add the garlic, oregano, thyme, bay leaf and salt to the pan and cook for 30 seconds, stirring constantly. Add the wine and boil briskly to reduce it to about ¼ cup, scrapping in any bits of meat or herbs in the pan. Stir in the tomatoes and tomato paste and return the chops to the skillet. Baste with the sauce, cover, and simmer over low heat, basting once or twice, for 40 minutes.

Heat the remaining oil in another skillet with a cover. Cook the green peppers for about 5 minutes, stirring frequently. Add the mushrooms and toss them with the peppers. Cover and simmer for 5 minutes. Simmer uncovered, stirring occasionally, for 10 minutes longer.

To serve, arrange the chops on a heated platter and spoon the vegetables and sauce over them.

 Steve Geppi

The owner of the world’s largest distributor of English-language comic books is Baltimore’s, Steve Geppi, who dropped out of high school to support his family. Today, Geppi’s Diamond Comic Distributors, Inc. has a 52 percent market share of this $500 million comic book industry. Geppi is also a minority owner of the Baltimore Orioles and the publisher of Baltimore Magazine.

Steve Geppi was born January 24, 1950 in Baltimore’s Little Italy and completed the 8th grade before leaving school. Geppi’s first job was handling the comics for a local store, where the nine-year-old avidly read comics including his favorite Archie comics. Ever the entrepreneur, Geppi asked to be paid in comics because he could sell them to other kids and make a better “buck”. He left school in 1964 to support his mother and undertook a number of manual-labor jobs while dodging truant officers. He later enrolled in vocational school, but did not feel challenged.

Geppi passed the Postal Service’s carrier exam and achieved the “mailman’s dream” route in suburban Maryland. Geppi’s pay tripled in five years, allowing him to move his growing family out to the suburbs. In the summer of 1972, his nephew, George Kues, was reading an old Batman comic book and Geppi found himself back in his childhood memories of comics. He still loved comics and figured there “were a lot of guys who would feel the same way.” Buying a batch of old comics from a woman on his mail route, he was soon spending weekends at comic shows, buying and trading with other fans. After setting up as a part-time dealer at comic book conventions, he ultimately realised that he could make more money that way than at his job with the postal service.

He opened his first Geppi’s Comic World store under a TV repair shop in Baltimore and, while specialising in older collectible comics, began carrying new comics, chiefly as a means of attracting regular customers to the store each week. Geppi stocked his store with collections he found through the classifieds. One of the first specialty comic retailers in Maryland, Geppi built his business, as the comics industry grew. By 1981/82 he had four stores. In June 1994, Success Magazine featured Geppi on its cover, celebrating his “$250 Million Empire,” and highlighting his co-ownership of the Baltimore Orioles.

Old-Fashioned Italian-American Lasagna with Ricotta and Tomato Sauce

Ingredients

  • 2 tablespoons olive oil
  • 3 large yellow onions, diced (about 3 cups)
  • Three 28-ounce cans plum tomatoes, drained
  • 1 tablespoon coarse salt
  • 1 teaspoon freshly ground black pepper
  • 3 cups whole-milk ricotta
  • 2 eggs
  • 3/4 cups finely grated Parmigiano-Reggiano, divided
  • 2 tablespoons chopped fresh basil
  • 1/4 teaspoon freshly grated nutmeg
  • 18 lasagna noodles, parboiled
  • 1 pound mozzarella, grated (about 3 cups)

Directions

Heat olive oil over moderate heat in large saucepan. Add onions, stir and cover. Cook for about 20 minutes, stirring occasionally, until onions are translucent. Purée plum tomatoes and add to the pan. Add 2 teaspoons of coarse salt and 1/2 teaspoon of pepper. Cook, uncovered, for about 30 minutes, or until the sauce thickens.

In a bowl mix ricotta, eggs, 1/4 cup of Parmigiano-Reggiano, basil, remaining salt and pepper and nutmeg. Stir well to combine.

Generously oil the bottom and sides of a 13 x 9 inch baking pan.

Take 3/4 cups of tomato sauce and spread it on the bottom of the pan. Place 3 lasagna noodles on the bottom of the pan, overlapping them slightly. Spread a 1/2 cup of ricotta mixture evenly over the noodles. Spread 3/4 cups tomato sauce on top of this. Sprinkle with a heaping 1/3 cup of mozzarella.

Repeat this process 4 times. Then place the last 3 noodles on top and sprinkle with any remaining sauce, remaining mozzarella and remaining 1/2 cup of Parmigiano-Reggiano. (The lasagna may be assembled up to this point in advance and stored in the refrigerator, covered. Bring to room temperature before cooking.)

Preheat the oven to 400 degrees F. Bake on the top shelf of the oven for 20 to 25 minutes or until the cheese is melted. Let sit for 5 minutes before cutting.

 Lido Anthony “Lee” Iacocca

Lido Anthony “Lee” Iacocca, born October 15, 1924, is an American businessman known for engineering the Ford Mustang and Ford Pinto cars and his revival of the Chrysler Corporation in the 1980s. He served as President and CEO of Chrysler from 1978 and as Chairman from 1979 until his retirement at the end of 1992.

Iacocca was born in Allentown, Pennsylvania to Nicola Iacocca and Antonietta Perrotta, Italian immigrants who came from San Marco dei Cavoti, Benevento, Italy and settled in Pennsylvania’s steel-making belt where they operated the restaurant, Yocco’s Hot Dogs. Iacocca graduated from Allentown High School in 1942 and Lehigh University in neighboring Bethlehem, Pennsylvania, with a degree in industrial engineering. After graduating from Lehigh, he won the Wallace Memorial Fellowship and went to Princeton University for additional studies. He then began a career at the Ford Motor Company as an engineer. Eventually dissatisfied with that job, he switched career paths entering the company’s sales force. He was very successful in sales and he moved up through the ranks at Ford, eventually into product development. Iacocca participated in the design of several successful Ford automobiles, most notably the Ford Mustang, the Lincoln Continental Mark III, the Ford Escort and the revival of the Mercury brand in the late 1960s, including the introduction of the Mercury Cougar and Mercury Marquis. Eventually, he became the president of the Ford Motor Company, but he clashed with owner, Henry Ford II. He was fired on July 13, 1978 although the company posted a $2 billion profit for that year.

Iacocca was strongly courted by the Chrysler Corporation, which was on the verge of going out of business. At the time the company was losing millions, largely due to recalls of its Dodge Aspen and Plymouth Volare. Iacocca joined Chrysler and began rebuilding the entire company from the ground up, laying off workers, selling the Chrysler European division to Peugeot and bringing in many former associates from his former company. Realizing that the company would go out of business if it did not receive a significant amount of money for a turnaround, Iacocca approached the United States Congress in 1979 and asked for a loan guarantee. While some have said that Congress lent Chrysler the money, the government only guaranteed the loans. Most observers thought this was an unprecedented move, but Iacocca pointed to the government’s bailouts of the airline and railroad industries. He argued that there were more jobs at stake, if Chrysler failed. Iacocca received the loan guarantee from the government, whose decision caused controversy, but the company made a successful turn around. Throughout the 1980s, Iacocca appeared in a series of commercials for the company’s vehicles, using the ad campaign, “The pride is back” and he also used what was to become his trademark phrase: “If you can find a better car, buy it.”

Campana’s Pizza Margherita

Makes 4 individual pizzas or 1 large pizza

ingredients

  • 3/4 cup warm (105-115°F) water
  • 2 1/2 teaspoons (1 package) dry yeast
  • 1 teaspoon honey
  • 1 1/3 cups bread flour
  • 1 cup semolina flour
  • 1/4 teaspoon salt
  • Vegetable oil for coating
  • Cornmeal for sprinkling (optional)

Topping:

  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon chopped fresh basil
  • 1 teaspoon chopped fresh oregano
  • 1 clove garlic, minced
  • Freshly ground pepper
  • 1 cup tomato purée
  • 4 plum (Roma) tomatoes, sliced
  • 4 1/4 oz part-skim mozzarella, thinly sliced
  • 1/4 cup grated Parmesan

Directions

Combine the water, yeast and honey in a large bowl. Stir in just enough of the bread flour to make a batter about the consistency of buttermilk (about 1/3-1/2 cup). Cover and let proof in a warm place until the surface is puffy, about 1 hour.

Add the remaining bread flour, the semolina flour and the salt. Knead in a stand mixer fitted with dough hook on medium speed, or by hand, until the dough is smooth, springy and elastic, 4 minutes with the mixer or 10 minutes by hand. Rub the dough lightly with oil, place in a clean bowl and cover with a cloth. Let the dough rise at warm room temperature until doubled in volume, about 1 1/2 hours.

Punch down the dough and divide into 4 equal pieces for individual pizzas or leave it whole for a large pizza. Form the dough into smooth ball(s), cover and let rise again until doubled in volume, 45-60 minutes.

Preheat the oven to 450°F. Lightly oil a 16-inch pizza pan or two large baking sheets with oil and scatter with cornmeal.

On a lightly floured surface, roll and stretch out the ball(s) of dough to an even 1/4-inch thickness on a floured work surface and place on the baking sheets or press the dough onto the pizza pan. If the dough has not relaxed properly, it may spring back as you stretch it.

For the topping, mix together the olive oil, basil, oregano, garlic and pepper to taste. Spread this mixture evenly over the pizza dough. Spread evenly with the tomato purée and top with the sliced tomatoes and mozzarella. Scatter the Parmesan over the top.

Bake until the dough is golden brown and the toppings are very hot, 20-30 minutes for 1 large pizza or 10-12 minutes for individual rounds. Cut into wedges and serve.



dreamdiscoveritalia

Discovering Italia one trip at a time

From Alfredo's With Love

A passion for food in words, pictures and recipes...

CrandleCakes

Recipes, stories, tips, and other adventures from a culinary Texan.

Joe Gande's Blog

Music, Food, Family, Italy, Thoughts, Life...

Young and Hungry

delicious doesn't have to be difficult

Eating Well Diary

A vegetarian's notes on healthy cooking

Lovely Delight Bite

For delicious moments......Find out about my secret special treats for yourself, family and friends

Family Life Is More

Think Confidently. Love big. Perform well. Manage all. Real-ly!

Mirror of Health & Natural Beauty

Where healthylicious tips create the healthy lifestyle

Poem and Dish

Poetry and Food Lover's site...

News Anchor to Homemaker

From deadlines...to diapers and delicious dishes

Piglove

Adventures of Bacon and Friends

Shivaay Delights

Sharing my passion for cooking and baking ♡

Dolly Rubiano Photography

Wellington-based food photographer. Blogs about her experiments in the kitchen and doesn't cook anything that has four legs.

Andrews' Family Cookery & Household Management

Households that create happiness, and Foods that celebrate life

Back Road Journal

Little treasures discovered while exploring the back roads of life

Tuscas värld

Smaker, dofter och gömställen kring Medelhavet

Eating My Feelings

Because food just makes life so much better.

LauraLovingLife

Lover of cooking ~ Wanting to share my adventures in the kitchen!

Il mondo di Macdelice

Il blog rosa di Maria Cavallaro

Good Food Everyday

From the heart of the Mediterranean ....

Culinary Adventures of The Twisted Chef T

Recipes from My Kitchen to Yours!

therapy bread

no, not just bread: crafting edible creations as a way to feed the spirit, body, friends and family <3

healthy.yogi.mama

Fitness, recipes and babies in NYC

The Good, the Bad and the Italian

food/films/families and more

SOLE Food Kitchen

SUSTAINABLE. ORGANIC. LOCAL. ETHICAL. THAT'S HOW WE ROLL.

vinicooksveg

Amazing & fun.........Indian cooking!!

What's Cooking

Fine dining my way

LOVE-the secret ingredient

Like to cook? Like to eat? Be a part of the conversation.

Chocolate Spoon & The Camera

A clumsy newbie in the kitchen. Una principiante ai fornelli.

An eye for food

Food is to be admired as well as desired. It should speak to you visually and make you want to taste it!

mycookinglifebypatty

Adventures in Healthy Living

Things My Belly Likes

Where eating to live and living to eat are not mutually exclusive

Our Growing Paynes

A journey about gardening, cooking, and knitting.

gotta get baked

musings of a baking fiend

thewhitedish

Just another WordPress.com site

on the road with Animalcouriers

pet transport through Europe and beyond

jittery cook

recipes worth sharing

soulofspice

delicious nourishing energizing spice

pattytmitchell

site for Patricia Mitchell, author

Something Sweet Something Savoury

Family friendly recipes from a chaotic kitchen

Simply Sophisticated Cooking

Effortless home cooking recipes, tips and methods for busy lives to encourage fine eating in instead of out.

FARMINISTA'S FEAST with Karen Pavone

Farm to Table Adventures in California's Beautiful North Bay

Blue Heron Writes

Sharing to Inspire through Words and Pictures www.wendiedonabie.com

Follow

Get every new post delivered to your Inbox.

Join 1,491 other followers

%d bloggers like this: