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“The Hill” St. Louis’ Little Italy

May 17, 2013

When the fire hydrants begin to look like Italian flags with green, red and white stripes, you know you’re on “The Hill”. With an Italian American style all their own, featuring Provel cheese and fried ravioli, there’s an unmistakable St. Louis flair in this town’s Italian flavor.

Settlement of what’s now called “the Hill” began in the 1830′s, but the area boomed later that century with the discovery of rich clay mines. The expansion of clay pits and plant production brought Italian immigrants from northern Italy and Sicily to St. Louis and they settled north of the city on the Hill, named for being close to the highest point in the area. Able to find work within the neighborhood, the immigrants, first, bought houses and, then, started businesses — grocery stores, bakeries, restaurants, barber shops and tailor shops, to name a few.

St. Ambrose Roman Catholic Church

With the growth of Italian immigration came the growth in the influence of the Roman Catholic Church. The Parish of Our Lady Help of Christians, was founded in the downtown area of St. Louis in 1900 to serve primarily Sicilian immigrants and the Parish of St. Ambrose was founded to serve the northern Italian immigrants. By the time the new church of St. Ambrose was built in 1926, the parish had already been an influence in the area for over 20 years. The structure is modeled after Sant Ambrogio Church in Milan, in the Lombard-Romanesque style of brick and terra cotta. It became a parish church for the area in 1955, after 30 years of focusing on those of Italian heritage. When Our Lady Help of Christians Parish closed in 1975, St. Ambrose became the center of Catholic life among many Italian-Americans in the St. Louis area.

The neighborhood is still predominantly Italian, about 75 percent of the population, and St. Ambrose Catholic Church is still the center of the community. A statue of “The Italian Immigrants” at the entrance of the church demonstrates the bond between the immigrants and their religion. The Hill is also one of the city’s most tight-knit communities. Just as they did a century ago, families on the Hill greet each other warmly at church, local bakeries or while working on their front lawns.

The Hill has flourished over the last century and somehow managed to repel the decay, neglect and suburban flight that have wracked other neighborhoods. Of all the ethnic-immigrant settlements in St. Louis in the late 19th century and early 20th century (including German, Irish, Czech and Polish), The Hill is the only one that remains intact. The Hill’s streets are virtually free of litter and crime. Its homes are modest but impeccably maintained, and these homes recall an era that predates the three-car garage and bedroom for every child. Some homes, according to Rosolino Roland DeGregorio, a local historian, are framed with free lumber that immigrants hauled in wagons from the disassembled 1904 World’s Fair exhibits.

Yards are lovingly embellished with small flower and herb gardens, fountains, brightly painted flower pots, strings of lights and statues of the Virgin Mary. Across from the Missouri Baking Co., Salvador Palmeri, an immigrant from Sicily, hoses the alley behind his home every day because, he said, “I like to keep it clean.” His wife, Josephine, paints ceramic flower pots and animal figures for a patio menagerie. “I love the area,” said Frank DiGregorio, 49, who arrived from Italy as an 8-month-old baby and helps run family-owned DiGregorio’s Imported Foods. “I can walk up and down the streets and talk to Italian people. It’s a community. We’re a small town in a big city.” Bill Holland, who married into the family that runs the 101-year-old John Volpi Co. Inc., an Italian meat company, said, The Hill is St. Louis’s only 24-hour neighborhood, a fragile ecosystem that has been immune to urban blight and whose anchor is St. Ambrose Catholic Church.” He said the neighborhood has a healthy balance of homes, businesses and entertainment that spins positive energy around the clock. “When the restaurants shut down at midnight, the bakers all come in at 2 a.m.,” Holland said. “We start our business at 6 a.m. There’s always something positive in the neighborhood.” http://www.thehillstl.com/history.html

The Hill is located south of Manchester Avenue, between Hampton Avenue on the west and Kingshighway Avenue on the east. Its southern border runs along Columbia and Southwest Avenues. One city block of the neighborhood is famous for hosting the boyhood homes of Baseball Hall of Fame members and producing approximately half of the 1950 U.S. soccer team that upset top-ranked England in the World Cup.

The 1950 U.S. World Cup Team

The best way to visit the area is with a walking tour of the neighborhood which includes an Italian grocery in business for more than 50 years, a gift shop with a variety of Italian products, a ravioli store and an Italian meat market founded in 1902. Take a stroll down Baseball Hall of Fame Place, a renamed section of Elizabeth Avenue, (between Macklind Ave and Macaroni Avenue) where Yogi Berra, Joe Garagiola and broadcaster Jack Buck grew up. You can find their homes, marked by granite plaques listing the names and dates of their inductions into the Baseball Hall of Fame.

The streets are loaded with specialty shops, including Volpi Foods (5250 Daggett Ave.), opened by Giovanni Volpi in 1902, which continues to produce cured meats for the city (some argue they’re the best in the country). Viviano and Sons (5139 Shaw Ave.), opened by a macaroni factory worker, John Viviano to supplement his income, has blossomed into a neighborhood go-to shop, selling an array of Italian wines, olive oils and cheeses.

Lunch options are limitless, but will probably include an item made with Provel, the signature shelf stable cheese of the St. Louis Italian community. Amighetti’s (5141 Wilson Ave.), has been offering its namesake sandwich, a classic featuring Provel cheese, since 1921.

Two St. Louis restaurants are credited with the toasted ravioli appetizer’s invention in the 1940s: Charlie Gitto‘s (now a popular chain) and Oldani’s (now Mama’s) in The Hill neighborhood.

Dinner at Mama’s On the Hill (2132 Edwards Ave.), is a must. Opened under the name Oldani’s in 1940, Mama’s claims to be the birthplace of toasted ravioli and Mama will tell you all about it over dinner. Start with the two-pound meatball resting atop a mount of spaghetti soaking up Mama’s marinara sauce. Take Mama’s ultimate meatball challenge and, if you manage to finish the dish, Mama’s will pick up your tab and throw in a t-shirt.

Toasted Ravioli

Charlie Gitto’s “On the Hill” While there are other claimants, Charlie Gitto’s is generally recognized as the birthplace of the ‘toasted ravioli” when the restaurant was called Angelo’s. Toasted ravioli was invented here in 1947,” says Charlie Junior. “Louis Townsend was the guy who accidentally dropped ravioli in the breadcrumbs. He decided to fry them and brought them to Angelo, who thought it was a great idea, because he could quickly get them out to the bar. In the post-war era, the bars were really busy and Angelo served ravioli as bar food.” Apparantly, this was much quicker than serving ravioli the traditional way.

Restaurants:

The Hill is known nationally for it’s great Italian restaurants. It’s often the dining destination of visiting celebrities, as well as, for out-of-town guests. Great places to try include:

Zia’s – A favorite of locals, Zia serves classic Italian dishes. Portions are generous, the atmosphere is simple but warm and prices are fairly moderate.

Lorenzo’s Trattoria – As a relatively new restaurant on the Hill, Lorenzo’s can’t rest on tradition. Actually, it does just the opposite, bringing modern twists to classic Italian dishes.

Rigazzi’s – Best known for its “fishbowls” of beer, Rigazzi’s offers everyday Italian dishes and pizza.

Adriana’s – The Hill’s own Yogi Berra’s famous quote “no one goes there nowadays, it’s too crowded,” could easily be applied to Adriana’s. Its classic Italian sandwiches bring in a full lunch crowd.

Mama’s Two Pound Meatball

Shopping:

The Hill also has quite a few independent shops selling everything from cutlery to ceramics. Here are just three of the shops on the Hill:

Girasole – Girasole sells a wide variety of Italian products, including ceramics, jewelry, handbags, beauty products and books. Located at 2103 Marconi Avenue.

Bertarelli Cutlery – Although geared toward serving the restaurant business, Bertarelli can be exciting for anyone that loves to cook. Shop for new knives and other quality kitchen supplies or take your current knives in for sharpening. Located at 1927 Marconi Avenue.

Atomic Neon – Glassworks studio selling everything from simple glass bead necklaces to elaborate neon signs and art glass. All crafted on site. Located at 4140 Manchester Road.

Italian Recipes of St. Louis

St. Louis-Style Pizza

With its cracker-thin baking powder crust and square slices, there are those who’d claim this dish isn’t pizza. But to residents of St. Louis, it’s one of their city’s culinary icons. There are many “authentic” St. Louis Pizza recipes, but all seem to stem from one particular St. Louis chain: Imo’s, a “mom and pop” business with over 90 stores in and around St. Louis.

Crust

2 cups King Arthur Unbleached Self-Rising Flour
2 tablespoons olive oil
6 tablespoons water

*No self-rising flour? Substitute 2 cups Unbleached All-Purpose Flour; add 1 tablespoon baking powder, 1/2 teaspoon salt and increase the water to 1/2 cup.

Topping

2/3 cup pizza sauce
1 cup grated or shredded sharp white cheddar cheese
1/2 cup grated or shredded smoked provolone cheese
1/2 cup grated or shredded Swiss cheese
Pizza Seasoning or dried Italian herbs

*To add smoky flavor without using smoked provolone, add 1 teaspoon Liquid Smoke flavoring.

Directions:

Preheat the oven to 425°F. Lightly grease two 12″ round pizza pans, or a couple of baking sheets.

To make the crust: Combine the flour, oil and water, mixing until cohesive. Gather the dough into a ball, divide it in half and shape each half into a flat disk, the rounder the better.

If you have time, let the dough rest, covered, for 10 to 15 minutes; it’ll be easier to roll out once it’s rested.

Grease a piece of parchment paper about 12″ square or a piece of waxed paper. Place one of the dough pieces on the paper and top with another piece of lightly greased parchment orwaxed paper.

Roll the dough very thin, 1/8″ thick or less. Place the dough on the prepared pans.

Top each pizza with 1/3 cup sauce. Mix the cheeses together and spread half over each pizza. Sprinkle lightly with Pizza Seasoning or dried Italian herbs.

Bake the pizzas for 9 to 11 minutes, until the cheese is melted and beginning to brown, and the edges and bottom of the crust are golden brown.

Remove the pizzas from the oven, transfer to a rack to cool very briefly, cut in squares, and serve hot.

Yield: two pizzas, about 4 servings total.

The Original Toasted Ravioli

Makes 12 to 14 appetizers.

Ingredients

1/4 cup finely chopped onion
1 clove garlic, minced
1 tablespoon olive oil or butter
2 pounds ripe fresh tomatoes, peeled, seeded and cut up
2 tablespoons snipped fresh basil
1 teaspoon dried basil, crushed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons tomato paste
1 slightly beaten egg
2 tablespoons milk
1 -16 to 20 ounce package frozen meat-filled ravioli, thawed
2/3 to 1 cup seasoned fine dry bread crumbs
Cooking oil for deep-fat frying
Grated Parmesan cheese (optional)

Directions:

For sauce: In a medium saucepan, cook onion and garlic in hot olive oil or butter until onion is tender. Stir in tomatoes, dried basil, salt and pepper. Cover; cook over medium heat about 10 minutes or until tomatoes are soft, stirring occasionally. Uncover and stir in tomato paste. Bring to boiling; reduce heat. Simmer, uncovered, about 20 minutes or until mixture reaches desired consistency, stirring occasionally. Stir in fresh basil Cover sauce; keep warm.

In a small bowl, beat together egg and milk. Dip each ravioli in egg mixture; then dip in bread crumbs to coat.

In a heavy 3-quart saucepan, heat 2 inches of cooking oil to 350 degrees F. Fry ravioli, a few at a time, in hot oil about 2 minutes or until golden brown, turning once. Drain on paper towels. Keep warm in a 300 degree F. oven while frying the rest.

To serve: Sprinkle ravioli with Parmesan cheese, if you like. Serve with warm sauce for dipping.

Chicken Spiedini

Zia’s restaurant on the Hill uses provel in this grilled chicken dish. It’s a cheese made in the neighborhood that tastes like a blend of cheddar, Swiss and provolone.

Makes: 4 servings

Ingredients:

1 1/4 pounds chicken breast tenderloins
2/3 cup Italian salad dressing
3/4 cups seasoned fine dry bread crumbs
3/4 cup halved fresh mushrooms
2 cloves garlic, minced
1 tablespoon butter
1/4 cup coarsely chopped prosciutto
3/4 cup shredded provel cheese or mozzarella cheese (3 ounces)
1 lemon, quartered

Directions:

Place chicken in a resealable plastic bag set in a shallow dish. Pour salad dressing over chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator for 2 to 24 hours, turning bag occasionally.

Drain chicken, discarding marinade. Place bread crumbs in a shallow dish. Dip chicken in bread crumbs to coat. On five to six long metal skewers, thread chicken, accordion-style, leaving 1/4-inch space between each piece.

For a charcoal grill: Grill skewers on the rack of an uncovered grill directly over medium coals for 10 to 12 minutes or until chicken is tender and no longer pink (170 degree F), turning once halfway through grilling.

For a gas grill: Preheat grill. Reduce heat to medium. Place skewers on grill rack over heat. Cover and grill as directed above.

For oven directions: Arrange skewers in a 15 x 10x 1-inch baking pan. Bake in a 375 degree F. oven about 15 minutes or until chicken is no longer pink (170 degree F.)

Meanwhile, in a large skillet, cook mushrooms and garlic in hot butter until mushrooms are just tender, about 5 minutes, stirring occasionally. Add prosciutto; cook and stir 2 minutes more.

Remove chicken from skewers; arrange on a serving plate. Sprinkle the chicken with half of the cheese. Spoon the mushroom mixture over chicken. Sprinkle with the remaining cheese. Squeeze a lemon wedge over each serving.

Salsiccia Bread

Salsiccia is Italian for sausage and it’s a tasty part of the filling in this recipe from Di Gregorio Imported Foods, which also sells the salsiccia.

Makes: 6 to 8 servings

Ingredients:

8 ounces bulk Italian sausage
1/2 cup chopped peeled potato
2 cloves garlic, minced
1/2 of a 10 ounce package frozen chopped spinach, thawed and well-drained
8 ounces canned or homemade pizza sauce
2 tablespoons drained, snipped oil-packed sundried tomatoes
1- 16 – ounce loaf frozen bread dough, thawed
1 teaspoon olive oil

Directions:

For filling: In a large skillet, cook sausage, potato and garlic until sausage is brown and potato is tender. Drain off fat. Stir in spinach, 1/3 cup of the pizza sauce and sundried tomatoes. Set aside.

On a lightly floured surface, roll dough into a 12×9-inch rectangle, stopping occasionally to let dough relax a few minutes for easier rolling. Spread sausage mixture evenly over dough, leaving a 1-inch border on all sides. Starting from a short side, roll up dough into a spiral. Moisten edge and ends; pinch seams to seal. Transfer to a lightly greased baking sheet. Cover and let rise in a warm place until nearly double (30 to 45 minutes).

Lightly brush loaf with oil. Bake in a 350 degree F. oven for 25 to 30 minutes or until loaf is golden brown. Transfer to a wire rack; cool about 30 minutes before cutting. Serve with remaining pizza sauce for dipping. Makes 6 to 8 servings.

Note - Store leftovers, wrapped in foil, in the refrigerator up to 2 days. To reheat, bake wrapped loaf in 350 degree F. oven for 15 to 20 minutes or until heated.

Tiramisu

This recipe from Gian-Tony’s on the Hill.

Makes: 16 servings

Ingredients:

1/2 cup sugar
1/2 cup water
2 tablespoons instant espresso coffee powder
1 tablespoon amaretto liqueur
1 tablespoon hazelnut liqueur
2 -8 ounce cartons mascarpone cheese
1/4 cup sugar
1 teaspoon vanilla
1 1/2 cups whipping cream
3 tablespoons sugar
3 tablespoons dried egg white powder
1/2 cup water
1/3 cup sugar
2 3 – ounce packages ladyfingers, split
2 tablespoons unsweetened cocoa powder

Directions:

For syrup: In a small saucepan, combine the 1/2 cup sugar, the 1/2 cup water and coffee powder. Cook over medium heat until boiling. Boil gently, uncovered, for 1 minute. Remove from heat; stir in amaretto and hazelnut liqueur. Cool.

For filling: In a medium bowl, stir together mascarpone cheese, the 1/4 cup sugar and vanilla. In a chilled medium mixing bowl, combine whipping cream and the 3 tablespoons sugar. Beat with chilled beaters in an electric mixer on medium speed until soft peaks form. Fold 1/2 cup of the beaten whipped cream mixture into the mascarpone mixture to lighten; set both mixtures aside. In another medium mixing bowl, beat dried egg whites and 1/2 cup water to stiff peaks according to package directions, adding the 1/3 cup granulated sugar, 1 tablespoon at a time, while beating.

To assemble: Arrange half of the ladyfinger halves in the bottom of a 9x9x2-inch baking pan. Brush with half of the syrup mixture. Spread with half of the mascarpone mixture, half of the whipped cream and half of the egg white mixture. Sprinkle with half of the cocoa powder. Arrange the remaining ladyfingers on top of the layers in the pan. Brush with the remaining syrup mixture. Spread with the remaining mascarpone mixture, the remaining whipped cream and the remaining egg white mixture. Sprinkle with the remaining cocoa powder. Cover and chill 4 to 24 hours before serving. Makes 16 servings.

- Baltimore’s Little Italy (jovinacooksitalian.com)
- Western Pennsylvania’s “Little Italies” (jovinacooksitalian.com)
- Philadelphia’s Little Italy (jovinacooksitalian.com)
- Chicago’s Little Italy (jovinacooksitalian.com)
- Cleveland’s Little Italy (jovinacooksitalian.com)
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- Italian American Neighborhoods – Boston (jovinacooksitalian.com)
- Ybor City – Florida’s Little Italy (jovinacooksitalian.com)
- Little Italy – Manhattan (jovinacooksitalian.com)
- http://jovinacooksitalian.com/2013/03/08/new-yorks-other-little-italies/
- http://jovinacooksitalian.com/2013/03/15/little-italy-new-jersey-style/
- http://jovinacooksitalian.com/2013/04/12/delawares-little-italy/
- The “Little Italies” of Michigan (jovinacooksitalian.com)

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Posted by jovinacooksitalian in Bread, Cheese, Chicken, Healthy Italian Cooking, Pizza, ravioli, Saint Louis, Sausage, tiramisu Tags: Hill, Italian American, St. Louis

5 comments

The “Little Italies” of Michigan

May 10, 2013

In doing reseach for this post, I was sure that Italian immigrants found their way to Detroit, because it was a major industrial center that offered job opportunities the immigrants were seeking in coming to America. What totally surprised me was the number of immigrants who settled in the Upper Peninsula of Michigan. A land totally different from the warm Mediterranean country that the Italian immigrants had left behind. As you read, you will see why.

The Eastern Market established in 1891.

Italian Americans in Detroit

For more than 350 years, Italian immigrants played important roles in the opening and development of the land that is now Michigan, from their participation in the French fur trade up to the present day. People of Italian descent have been present in Detroit since Alfonso Tonti, second-in-command to Antoine Cadillac, participated in the founding of the city in 1701. By the close of the 19th century, the trickle of Italian immigrants had become a torrent, as thousands rushed to the growing industrial centers. They worked in stone and cement, paving, produce, tilework, at small groceries, as merchants and, of course, as part of the labor force in the auto shops around Detroit. Settling on the lower east side, the community grew rapidly, especially north and east into Macomb County. Italians in Detroit did not remain in a “little Italy,” but mingled with the diverse population of the city. Through a combination of hard work, strong family connections and community ties, the Italians of Detroit achieved their dreams of a better life. They met the challenges of living in a new land, while nurturing the culture of the old country.

Most Italians came to Detroit between 1880-1920. Detroit’s original “Little Italy” started from the lower east side (Eastern Market area) along Gratiot and Riopelle Streets near Black Bottom and Paradise Valley. They also settled in considerable numbers along Oakwood Blvd. in SW Detroit and in Dearborn early in their residency here. As they prospered, Detroit Italians in the 1950′s eventually moved into neighborhoods across Detroit and their cultural and religious institutions dotted the landscape. Their affiliations were Catholic and other Christian religions.

Church of the Holy Family

On the right is a photo of the yellow-hued church that is very visible when you exit the Chrysler Expressway in downtown Detroit, or drive west on East Jefferson toward the Renaissance Center. It is also Detroit’s first Italian Catholic church. Shortly after 1900, immigrants from Sicily and southern Italy settled in northeast Detroit.They began to worship at Sts. Peter and Paul on East Jefferson, but in 1907, Father Giovanni Boschi arrived from Italy and sought to establish an Italian parish here. In 1908, Bishop Foley gave him permission to do so and named the parish La Chiesa Della Sacra Famiglia or the Church of the Holy Family. In 1909, construction began on a modest Italian Renaissance-style, basilica-type church. More than one hundred years after its founding, this parish is in operation with an Italian language Mass said every Sunday. There are about 300,000 Italian Americans in Metro Detroit, today.

If you are in Detroit and looking for a restaurant with authentic Italian food and a history related to the immigrant’s experience head to Giovanni’s Ristorante, 330 S. Oakwood Blvd., Detroit, MI 48219.

Giovanni Cannarsa was 14 years old when he embarked on a journey from Termoli– a town on the Adriatic coast of Italy, in the province of Campobasso, the region of Molise to the United States of America. Giovanni met a young woman, Rose Tonkery and in 1927 they were married. They moved from New York to Detroit, Michigan so Giovanni could go to work for Henry Ford. Giovanni and Rose settled in a neighborhood near the Rouge River plant, where the assembly line was first introduced during the immerging age of manufacturing. There the young couple started and raised their family, two sons and one daughter – her name is Frances. She and her brothers were born in Detroit.

Frances had a best friend, Marie. She came from an Italian family that lived across the street from the Cannarsa family. It was her older brother – Olindo Truant who captured the heart of young Frances. In 1953 she married her sweetheart. Frances and Olindo had three sons, Chris – Michael and Randy. Olindo worked for Detroit Edison and Frances opened a carryout pizzeria, Givoanni’s Pizza Parlor. It was 1968. It didn’t take long for Frances to start taking charge and making changes – it was 1972. Frances decided the family style pizza parlor would one day be an elegant, award winning five-star class restaurant. Everyone thought she was crazy… but the night Frank Sinatra held a private dinner party in the back room of what was now called Giovanni’s Ristorante, was the night the whole family new Frances meant business.

Italian-Americans in Wyandotte

Just after the turn of the 20th century, jobs were opening up at the J. B. Ford Company and the Michigan Alkali Company. The Italian settlement in East Detroit was bulging with a steady influx of friends and relatives coming to Michigan from Italy. Many young men sought work, and Wyandotte the bustling downriver town, offered the opportunity of jobs. A street car from Detroit brought the first Italian laborers to the city. Others joined the workforce and brought their families.

Statistics show that in 1890 there were only 338 Italians living in Detroit and downriver and, by 1920, the number had swelled to 29,047. In 1914, a large group of Italian workers and their families were residing in what was then called Ford City. The community had formed in an area bounded by Antoine, Hudson, 2nd Street and the railroad tracks.The families built large sturdy homes and planted gardens. Many of those early family residences still stand as testimony to the skillful construction techniques shown by those first immigrant workers. Most of the families knew each other from Palermo, Sicily in Italy and interacted socially. During the summer evenings, the men could be seen playing bocce (lawn bowling) or playing card games.

Bocce

In 1915, a concert band was organized. Maestro Pellegrino’s Italian Ford City Band attracted musicians from ages 15 to 25 and, in a relatively short time, the new musical group was presenting concerts for the entire community to enjoy. The camaraderie enjoyed by the band also gave birth to two early Italian social organizations.

The San Giuseppi Society was a club that assisted many newly arrived Italian immigrants and helped them transition to the American way of life. The second organization, Santa Fara, was formed in Wyandotte during 1924 and named after the patron saint of the small Sicilian village of Cinisi. In order to become a member, one must be a “Cinisarii” or be married to one.

Other organizations were formed over the years to serve the Italian community. In the 1930′s, the Non-Partisan Progressive Club was organized. One of the first projects of this club was to host a war bond drive in early 1945. Americans of Italian descent in Wayne County, under the leadership of Anthony D’Anna of Wyandotte, raised $16,000,000 to build a ship. The U.S.S. Cosselin was commissioned October 19, 1945, in memory of Seaman Joseph Polizzi, an Italian-American from Detroit killed earlier during the war. In 1970 fourteen members organized a new Italian organization, the Downriver Italian club and built a hall to host events.

Italian Americans in Michigan’s Upper Peninsula

Our knowledge of the Italian community in the Copper Country is credited to the research of Russell Magnaghi and to Cristina Menghini’s thesis: “Examining Patterns of Italian Immigration to Michigan’s Houghton County, 1860-1930”.

Menghini’s study, the most detailed migration study of any immigrant group in the Copper Country, uncovered specific chain migration links between sending communities in northern Italy and receiving communities in Houghton County. Half of the Italians in Houghton County had emigrated from the province of Torino, in Italy’s Piedmont region and another quarter had emigrated from the province of Lucca, in the Tuscany region. Thus, three-quarters of Italians in Houghton County had emigrated from just two of Italy’s 110 provinces. Not surprisingly, Menghini found that nearly three-quarters of Italians in Houghton County in 1910 worked either in the mines or mine related occupations.

Source: Recorded in Stone is a collection of the oral histories of immigrants to the Marquette Iron Range in the central Upper Peninsula of Michigan. Produced by the Central Upper Peninsula and Northern Michigan University Archives and funded in part with a grant from the Michigan Humanities Council.

Italians were attracted to Marquette County through the efforts of “barasa” or what is known as chain migration: Immigrants arrived at a location and then sent letters back to Italy, which then brought their friends and relatives to America. At first the Italians who were from northern Italy: Lombardy, Piedmont, Venice and the Tyrol settled in Negaunee. Initially 50 Italians arrived; followed in the spring of 1888 by an additional 100. Although they inherited the jobs at the lowest end of the employment scale as trammers (miners) or iron ore shovelers, they wrote back to Italy and encouraged others to join them. The wages and living conditions on the Marquette Iron Range were a great improvement over economic and work conditions in Italy. In the 1890′s southern Italians, primarily from Calabria but also from Naples and Sicily, settled in Ishpeming. They experienced a similar migration process. By 1910 Italians comprised 15% – 16% of the labor force on the Range. In 1910, of the 907 Italians with occupations, 741 or 81.6% were miners. There were also 51 Italians (6%) working on the railroad, 24 (2.8%) listed as laborers and 20 working in the iron furnaces in Marquette.

Copper Miners; Calumet, Michigan; between 1907 – 1920.

The first Italians who arrived on the Marquette Range were usually single men, who once they got settled, sent for their wives or got married. At first, many lived in company housing but, as soon as was possible, they purchased their own homes. Families took in boarders from the same Italian village and/or family members, as a means of providing housing and adding to the family income. Most of the Italian businessmen were located in Negaunee and Gwinn at that time. There were 16 boardinghouse keepers, 11 saloon keepers, 5 merchants, 5 bakers and 3 shoemakers.

Each family maintained a garden which provided the household with much of the vegetables that the household needed during the year. Besides what was planted, the women and children gathered fruits and berries and made jams and preserves from them. If possible families kept a pig and cow. In November the pig was usually butchered and prime pieces were preserved in a crock jar, covered with liquefied lard, and the small pieces were processed into different types of sausage. The cow provided milk, butter and cheese for the family and, if there was a surplus, it was sold to neighbors. The Italian family became self-sufficient, so that they only had to purchase certain items, like coffee, sugar or olive oil. Pasta and Italian bread were often made at home, but were sometimes purchased. In the late summer, orders were taken for grapes and beginning in September train loads of grapes arrived at railroad sidings in Negaunee and Ishpeming. Most families made as many as 150-200 gallons of wine, which would last them through the year.

Most of the Italian immigrants who settled on the Marquette Range were literate. As a result many of them kept in touch with the news through Italian-language newspapers. Some subscribed to papers published in New York City, like the popular Il Progresso, while others read the Il Minatore Italiano (The Italian Miner) which was published in Laurium, MI between 1896 and the 1930′s or the transient papers, such as La Democrazione Italiana of Hancock or La Sentinella (The Sentinel) published in Calumet, MI.

Portrait of an Italian Musician
From the collection of the Central Upper Peninsula and Northern Michigan University Archives

The Italian love for music is well known. As early as 1884, the Marquette Mining Journal noted that an Italian band provided excellent dance music in Marquette County. A number of Italian music teachers appeared in the various communities, such as Nettie R. Calamata, who in 1906 offered mandolin, guitar and banjo lessons. The Italian Band of Negaunee was organized by January 9, 1907, when it provided music for Mike Marrietti’s saloon, called Hogan’s Place and in the summer, it provided music for picnic dances. The most famous band in Ishpeming’s history was Vampa’s Band. Professor Vampa arrived in the community in 1915 and organized the band. He was able to get even the most musically illiterate to read music and, by January 1916, his band with thirty-four members, played for the first time and was an immediate success. Vampa’s Band played at the Marquette County Fair, Memorial Day and Columbus Day celebrations and at other dances and festivals given by local clubs and lodges.

The local Italians directed their entertainment and recreation toward their families. Home parties were popular with an accordion and violin or guitar providing the music on a Saturday night.The men played bocce in their backyards or saloon-side courts or played the Italian card game, morra. Some of the Italians fished and hunted both as recreation and also a means of augmenting their families’ food supply. The mutual beneficial societies were a characteristic feature of all Italian communities, wherever the immigrants settled. At a time when there were no Social Security benefits for unemployment or disability insurance or death benefits, the Italians established these societies. The oldest of the Italian fraternal organization in Marquette County was Società Fratellanza e Mútuo Soccórso/Fraternal and Mutual Aid Society which was established in Negaunee in 1890. The biggest activity for the lodge was the annual picnic ,where there was boating, swimming and athletic events, eating contests and card games. Over the years a number of fraternal organizations were formed in Negaunee. Società Italiana di Mútuo Soccórso Giuseppe Mazzini/Italian Mutual Aid Society Giuseppe Mazzini was founded on June 24, 1908. They built a series of Italian Halls, which were used for meetings and social events. Like many benefit societies, the Italian Mutual Beneficial Society transformed itself in a social organization. It was through such organizations that Italian immigrants and their children located housing, found work, organized political blocks and met their prospective mates.

Calumet’s Italian Hall

Funeral of the Victims of the Italian Hall Disaster, Calumet, Michigan, December, 1913.

On Christmas Eve, 1913, members of the Upper Peninsula mining community of Calumet, Michigan gathered in the upstairs of the Italian Hall for a party. The gathering was supposed to be one of a few happy times for the town, which was ravaged by a bitter strike between miners and owners. Popular history has it that someone ran into the party and yelled “fire”, causing a stampede down the stairs into doors that opened inward, resulting in a deadly pile-up. Some claim the incident was plotted by local copper bosses. So was it murder or an accident? Author and lawyer, Steve Lehto, goes back to find the answer in his book, Death’s Door: the Truth Behind Michigan’s Largest Mass Murder. Lehto uses his skills as a lawyer to investigate the deaths of 74 people, mostly children. His research led him to the conclusion that the doors opened out and were purposely held closed, resulting in the murder of the party-goers. Claims that the tragedy was an accident, Lehto believes, were the result of carefully placed stories in the mine-controlled newspapers.

Cuisine of the Early Italian Families in Michigan

Antipasto of Italian vegetables and fish

Baccala – Italian dried cod fish

Bagna Cauda – garlic, olive oil dip

Rustic Bread

Cornetti -Italian rolls

Grissini – Italian breadsticks

Porchetta, Abruzzi Style

Salame Milanese for sandwiches

Cudighi Italian Sausage – Italian sausage originating in northern Italy and made in the homes of many Michigan Italian Americans. It is made from pork meat on the hind section of the hog, this sausage is a combination of coarse ground pork, pork fat, red wine, and seasonings such as salt, pepper, cinnamon, nutmeg and allspice. The meat is then typically aged only for only a few days before being served. (See recipe below)

Sautissa Piedmontese Sausage – pork sausage from the Piedmont region of Italy that uses cinnamon, allspice, nutmeg and cloves to impart a unique flavor. Often used as a filling ingredient for ravioli.

Suppressa – Italian cured meats

Garden Vegetables

Pasta

Torchetti cookies

Cookies: biscotti, pizzelle, cialde

Grappa - Italian brandy

Homemade wine

Try Some Michigan-Italian Inspired Recipes At Home

Northern Michigan Cherry Bruschetta

Ingredients:

18 1/2 inch thick slices of small baguette-style bread
2 tablespoons olive oil, divided
1 tablespoon lime juice
1 1/2 cups pitted fresh sweet cherries, coarsely chopped
1/4 cup each diced yellow sweet bell peppers and green onions
Salt and pepper to taste
Fresh mozzarella cheese
1 tablespoon thinly sliced fresh basil

Directions:

Toast one side of baguette slices at 350 degrees F for 5 minutes. Turn slices, brush with the 1 tablespoon of olive oil and bake 5 minutes longer.

Combine cherries, bell pepper, green onions, lime juice, salt, pepper and remaining olive oil; mix well.

Top each slice of baguette with a thin slice of fresh mozzarella cheese, a heaping tablespoon of cherry mixture and sliced basil.

Homemade Cudighi Sausage

Unique to the central part of Michigan’s Upper Peninsula, the cudighi is an excellent example of the Italian-American food of this region. This one is made the more modern way, dressed like pizza. The classic sandwich is sausage with mustard and onions. (Paisano’s in Negaunee, MI, an Italian-American restaurant on the shore of Lake Teal in Michigan’s Upper Peninsula)

Ingredients:

6 lb coarsely ground pork butt
1 clove garlic chopped fine
1 tablespoon crushed red pepper
6 tablespoons salt
2 tablespoons fennel seed

Mix well and refrigerate for 24 hours.

Directions:

Form into thin, 1/2 thick patties into or oblong shapes. Brown in oil , cover and simmer in a little water to help with the dryness, for 25-30 minutes or until no red shows and pork is fully cooked.

Serve on a Ciabatta roll or italian bread with grilled green pepper rings and grilled sliced onion, mustard, ketchup, pizza sauce or mozzarella cheese.

Freeze extra cooked patties.

Some other serving suggestions:

You can make this into links or leave in bulk. Use it in Italian cooking for lasagna, pizza, etc. You can also serve this as a sandwich, either grilled or pan fried. Can be served with mustard and onions, but the most popular way is to top with mozzarella cheese and some spaghetti sauce. You could add some green peppers and mushrooms also.

Can be served as an appetizer with cheese and crackers. Roll the sausage into log. Wrap in foil and boil in water for 45 minutes. Let cool and serve sliced.

Iron Mountain Vegetable Lasagna

Ingredients:

2 zucchini, thinly sliced
2 cups mushrooms, sliced
1 cup fresh peas
2 cups fresh asparagus, cut on the bias
1 tablespoon olive oil
3 cups besciamella (recipe follows)
8 ounces freshly grated Parmigiano cheese
1 -16-ounce package lasagna noodles (or use fresh)

For besciamella sauce:

4 tablespoons unsalted butter
6 tablespoon unbleached all-purpose flour
3 1/2 cups milk, heated
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon freshly grated nutmeg

For vegetable filling:

Heat oil in a skillet and lightly saute vegetables, in steps if needed, until vegetables are just tender. Cool to room temperature.

For besciamella sauce:

In heavy saucepan, melt butter over medium-low heat. Add the flour and cook, whisking constantly for 2 to 3 minutes, not allowing mixture to brown. Slowly whisk in the hot milk and bring just to a simmer, whisking frequently.

Reduce the heat to low and cook, whisking often, until the sauce has thickened to a creamy consistency, about 10 minutes. Remove from the heat and whisk in the salt, pepper and nutmeg. Allow to cool for a few minutes before using.

For lasagna:

Preheat oven to 350°F. Cook lasagna noodles to desired tenderness, drain.

In a 12-by-18-inch pan assemble the lasagna, beginning with a layer of besciamella in the bottom of the pan, followed by a layer of pasta, a scattering of vegetables, a layer of besciamella, a sprinkling of grated Parmigiano, until all sauce, vegetables and pasta are used up.

The top layer should be pasta with besciamella over it. Top the lasagna with grated Parmigiano and bake, loosely covered with foil in the oven, until the sauce is bubbling, about 45 minutes. Remove and allow to cool for at least 20 minutes before serving.

Pork Roast alla Porchetta

Ingredients:

4 pounds boneless pork loin roast
Salt and pepper
1/4 cup extra virgin olive oil
1 medium onion, thinly sliced
1 bulb fennel, fronds chopped and reserved, bulb thinly sliced
2 pounds ground pork or Italian sausage with casing removed
2 tablespoons fennel seeds
2 tablespoons freshly ground black pepper
2 tablespoons chopped fresh rosemary
6 cloves garlic, thinly sliced
2 eggs, beaten
4 red onions, halved

Directions:

Preheat oven to 350 degrees F. Have your butcher butterfly the pork to an even 1 inch thickness, you should have a flat piece of meat about 8 inches by 14 inches. Sprinkle with salt and pepper and set aside.

In a sauté pan, heat olive oil until smoking. Add the onion and fennel bulb and sauté until softened and lightly browned, about 10 minutes. Add ground pork, fennel seeds, pepper, rosemary and garlic and cook until the mixture assumes a light color, stirring constantly, about 10 minutes. Allow to cool.

Add chopped fennel leaves and eggs and mix well.

Spread the mixture over the pork loin and roll up like a jelly roll. Tie with butcher’s twine and place in roast pan on top of halved red onions. Place in the oven and roast for 2 1/2 hours, until the internal temperature reaches 160 degrees F. Remove and allow to rest for 10 to 20 minutes. Slice into 1 inch thick pieces and serve.

Northern Michigan’s Mario Batali Shares His Recipe for Ciambella with Summer Berry Compote

The chef summers in Northern Michigan.

By: Mario Batali

A ciambella is a simple ring-shaped bread made of egg, shortening and sugar. Ciambelle were for a long time a symbol of luxury in Italian culture; a fancy bread pictured next to royalty and aristocracy in Renaissance painting. Today, ciambelle are often served as an afternoon snack at a bar or cafe. They can be dressed with glazes, syrups, or, in this case, a berry compote. In this recipe, I incorporate berries abundant in this area, but you can easily substitute whatever berries are available at your farmers’ market. With the listed ingredients, this ciambella makes the perfect summer dessert in this fertile area that I’ve come to love—Mario Batali (www.mynorth.com)

Serves 8

Ingredients:

1 pint blueberries
1 pint blackberries
1 pint raspberries
Juice of 1/2 lemon
1/2 cup plus 3 tablespoons sugar
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch cubes
1 large egg
1 teaspoon almond extract
1/4 cup cold milk

Directions:

In a large saucepan, combine the berries, lemon juice,and 3 tablespoons sugar. Place over medium heat and heat just to the boiling point, 5 to 6 minutes. Remove from the heat and allow to cool.

Preheat the oven to 375 degrees F. Butter a cookie sheet.

Combine the remaining 1/2 cup sugar, flour and the baking powder in a food processor and pulse quickly to blend. Add the cold butter and pulse quickly until the mixture resembles fine breadcrumbs.

In a separate bowl, beat the egg, almond extract and milk until smooth. With the food processor running, add the liquid all at once and blend 10 to 15 seconds, until the dough just forms a ball.

Transfer the dough to a well-floured cutting board and shape into a log about 14 inches long and 1 1/2 inches thick. Form the log into a ring in the center of the cookie sheet. Bake for 30 to 35 minutes, until light golden brown.

Remove, transfer to a rack, and cool to room temperature.

Cut the cake into slices about 1 inch thick, top with 2 tablespoons of berry compote, and serve.

Baltimore’s Little Italy (jovinacooksitalian.com)
Western Pennsylvania’s “Little Italies” (jovinacooksitalian.com)
Philadelphia’s Little Italy (jovinacooksitalian.com)
Chicago’s Little Italy (jovinacooksitalian.com)
Cleveland’s Little Italy (jovinacooksitalian.com)
New England’s “Little Italies” (jovinacooksitalian.com)
Italian American Neighborhoods – Boston (jovinacooksitalian.com)
Ybor City – Florida’s Little Italy (jovinacooksitalian.com)
Little Italy – Manhattan (jovinacooksitalian.com)
http://jovinacooksitalian.com/2013/03/08/new-yorks-other-little-italies/
http://jovinacooksitalian.com/2013/03/15/little-italy-new-jersey-style/
http://jovinacooksitalian.com/2013/04/12/delawares-little-italy/

Posted by jovinacooksitalian in berries, Bruschetta, cake, Cheese, Desserts, Healthy Italian Cooking, Italian Cold Cuts, lasagna, Michigan, Pork, Sausage, Vegetables Tags: Detroit, Italian American, Michigan, Upper Peninsula of Michigan, Wyandotte

5 comments

Chicago’s Little Italy

May 3, 2013

Little Italy in Chicago, 1909.

Italian immigrants to Chicago faced many drastic changes in their environments and way of life. The bustling new metropolis was very different from an Italian rural village. The mass of new Italian immigrants who entered the city in the late nineteenth century, primarily men from the small towns surrounding Palermo, Sicily were either single or had left their wives and children back in Italy. Frugality was essential. Most workers saved their wages to repay initial passage money, send funds to needy family members left behind or to purchase land in Italy.

In the summers many Italian laborers lived in railroad or mining work camps where food was provided by the padrone who recruited them. In the winter, workers returned to Chicago where they frequently lived cooperatively, sharing meals and kitchen chores.

Workers Sharing Living Spac

When possible, single men boarded with Italian families, a practice unknown in Italy. Boarding, freed men from the necessity of doing any of their own housework, while providing supplemental income for the families who housed them. Lodging and boarding continued in the Italian communities until immigration was curtailed by World War One.

With time, many men had a new reason to economize. As months of saving stretched into years, most immigrants decided to settle permanently in the city, so passage money was put aside for wives, children and other relatives to come to the U.S. Eventually, family members joined the men.

While wages in Chicago exceeded those of Italy, the railway and street work at which many Italian men were employed, was intermittent and low paying. Garment work, done at home by Italian women, added only a meager amount to the family income. Italian laborers did much of the grueling ditch digging and manual labor which the growing city required. Women struggled to keep house in the cramped confines of tenement flats. Small flats of two to four rooms were common. Sinks and toilets were sometimes located in yards, halls or basements and water was unavailable when plumbing froze in winter. Basement and cellar flats were common due to the large number of homes below street level and “many a kitchen floor, the only playground for the children, was cold, damp and water soaked.”

Confined to substandard tenement housing and severely restricted in employment opportunities, many Italian immigrant families took garment work into their homes and employed their children. The mother and her three eldest children in this picture earned a total of about two dollars a week—when work was available—around 1913, while the father sought day work on the street. (Library of Congress)

Settlement worker Edith Abbot reported that in tenement homes food was hung from the ceilings to keep it away from the rats. The kitchen sometimes doubled as sleeping space for family members or lodgers. As late as 1925, ice-boxes were uncommon on the Near West Side and window sills were often the best means available to keep perishable food cold. As city dwellers and renters, Italians lost the option of supplementing their diets with home-grown foods. Many made valiant efforts to garden in the minuscule backyards and on the fire escapes and porches of tenement homes, where tomatoes, peppers and parsley struggled for existence in the cramped spaces.

Cooking Classes at Hull House

Terese DeFalco, who grew up on the Near West Side, recalls that there was no room for gardening amidst the densely packed housing in her neighborhood. “Our garden was the alley,” she says. Most food was purchased and Italians spent a large proportion of their incomes on food. Under these conditions, lessons learned in Italy remained relevant. Diets consisting of bread, macaroni and vegetables remained the norm among Italian immigrant families. Homemade Italian bread, with its thick crust and heavy texture, provided bulk at the evening meal and stayed fresh long enough to be dunked in coffee the next morning. Working family members carried chunks of it to their jobs, along with peppers purchased from the numerous street vendors found in Italian neighborhoods or from neighborhood stores, which sold familiar Italian ingredients.

Phyllis Williams noted that one of the reasons Italians shunned the recipes taught in settlement cooking classes was that “Italians thought many of the dishes prepared were too expensive and would not satisfy hungry children.” In hot summer months, when putting on the stove would be unbearable in cramped tenement apartments, Rose Tellerino, born in 1899, remembered salads were the daily fare while macaroni was “all we ate” in the wintertime. Wine, usually made at home, continued to be drunk at meals and milk and water were not, much to the chagrin of the Hull House reformers.

Jane Addams founded Hull House in 1889

The Italian communities of Chicago were enriched by a phenomenon all too rare in their towns of origin, voluntary associations. By the 1920’s the Italians in Chicago had church and school-oriented clubs and sodalities that worked at fundraising, as well as special-interest organizations, sponsored by the settlement houses. The Holy Guardian Angel and Our Lady of Pompeii served the Italian community. On the near Northwest Side, a varied community of Baresi, Sicilians and others grew up around the Santa Maria Addolorata Church. Perhaps the most colorful Italian sector was in the 22nd Ward on the city’s Near North Side. It was known as, “Little Sicily”, and this neighborhood was home to some 20,000 by 1920.

World War II changed everything for Italian Americans. It Americanized the second generation. The G.I. Bill opened up the first possibilities for a college education and the first opportunities to buy a new suburban house. Other government policies, such as urban renewal, public housing and the building of the interstate highway system combined to destroy their inner-city neighborhoods. First, was the building of the Cabrini-Green Housing Project, which destroyed the Sicilian neighborhoods in the Near North Side in the 1940′s and 1950′s. Then, came the construction of the expressway system on the near south, west and northwest sides which dislodged additional Italian families and institutions including many churches and schools.

Today, some 500,000 Italian-Americans, about the population of a medium-sized Italian city, live in Chicago. Though the group has been in the city for about a century, it maintains a lively array of civic, religious and cultural institutions and organizations that provide a sense of ethnic identification and recognition in a manageable area inside the larger metropolis. Because these institutions perform the functions of allocating recognition and ethnic identity, they will not die or fade quickly from the scene.

Source: University of Illinois at Chicago and Jane Addams Memorial Collection

Taylor Street, in the Near West Side, became the hub of the Italian community, most notably, because of Jane Addam’s Hull House that was established to educate and help assimilate European immigrants and because of Mother Frances Cabrini, who started a school and founded two hospitals in the Italian community. Although parts of the Italian neighborhood were torn down when road construction and the University of Illinois at Chicago were completed in the 1960′s, numerous Italian and Italian American clubs and organizations helped maintain a strong sense of community.

The Shrine of Our Lady of Pompeii, established in 1910 and the Italian American Sports Hall of Fame added more culture and heritage to the area. Major events include an Italian Street Festival in June and Taylor Street Festa Italiana in August. Italian food and regional specialties from the area’s restaurants, entertainment, merchandise from Italy and children’s activities are part of both celebrations. Festa di Tutti I Santi, a fundraiser for The Shrine of Our Lady of Pompeii, is held in August.

Taylor Street is the main dining area in Chicago’s Little Italy, anchored with favorites like Pompei (1531 W. Taylor St.), opened by Sicilian, Luigi Davino, in 1909, Pompei has remained a family-run business ever since, but don’t expect to find deep dish here: the pizza is still Sicilian style.

For a neighborhood specialty, stop at Al’s Beef (1070 W Taylor St.); Chicago’s well-known Italian beef sandwich was created here in 1938 and has grown from a humble depression era street food to a legendary Italian staple. Order yours with Italian sauce and eat it standing wide-legged and leaning over the counter.

There are many neighborhood grocers, but Conte Di Savoia (2227 W. Taylor St.) has been the neighborhood specialty market since 1948 and continues to serve the area.

Ferrara Bakery

Opened in 1908, Salvatore Ferrara’s Italian pastry legacy lives on today at Ferrara Bakery (2210 W Taylor St.), where the baked goods have been pretty well perfected over its century-plus existence. When Ferrara Bakery opened its doors over a hundred years, it was a staple in the Italian community of Chicago. Backed by a strong immigrant work ethic and an American public infatuated with pastries and confectioneries, Salvatore Ferrara opened a pastry shop on Taylor and Halsted Streets, with a candy shop located roughly a mile away on Taylor Street and Ogden Avenue. While the candy aspect of Ferrara’s business has boomed, distributing worldwide, the pastry shop maintains a more modest reputation. Forced to relocate due to the construction of the University of Illinois at Chicago, Original Ferrara Pastries resides in the old candy distributing facility at Taylor and Ogden.

The Food of Chicago’s Little Italy

If you’re craving deep dish, head about 15 minutes north of Sicilian Little Italy and pay a visit to Uno Pizzeria (29 E Ohio St.), home of the famous Chicago style pie.

Chicago pizza is a not your typical pizza. When Pizzeria Uno founders, Ike Sewell and Ric Riccardo, invented it in 1943, they weren’t trying for true Italian. They believed Chicagoans needed something more substantial: deep dish pizza, which is more a casserole than a flatbread. It grew so popular that they opened a second location, Pizzeria Due, across the street in 1955.

The deep-dish pie spread throughout Chicago due to several pizza makers who left Uno. The first was Uno’s primary pizza chef, Alice Mae Redmond. It is said that Alice Mae was the one who developed Uno’s dough recipe. She left in the sixties, formed a partnership with three local businessmen, including cab drivers Fred Bartoli and Sam Levine, and opened Gino’s East. Gino’s has been through several changes in ownership, but still uses the same recipe at its thirteen locations.

Chicago’s Italian beef is a sandwich of thin slices of seasoned roast beef, dripping with meat juices, on a dense, long Italian-style roll, believed to have originated in Chicago, where its history dates back at least to the 1930′s. The bread itself is often dipped (or double-dipped) into the juices the meat is cooked in and the sandwich is typically topped off with Chicago-style hot giardiniera or sauteed green Italian sweet peppers. I posted a recipe for the Chicago Italian beef sandwich last July. You can see the recipe at http://jovinacooksitalian.com/2012/07/10/in-the-mood-for-a-really-great-italian-sandwich/

The Chicago style dog is a steamed poppy-seed bun with a Vienna beef hot dog hidden under relish, yellow mustard, onions, tomato, celery salt, hot peppers and a pickle spear.

UNO’S FAMOUS DEEP-DISH PIZZA

Recipe shared by Uno in celebration of the 65th anniversary of Uno’s Chicago-Style Pizza.

MASTER DOUGH RECIPE

Yield: one 20-ounce ball of dough to make one 12-inch Chicago-Style Deep-Dish Pizza

1 package active dry yeast
3/4 cup warm water (105-110 degrees F)
1 teaspoon. sugar
1/4 cup corn oil
2½ cups all-purpose flour
2 teaspoons salt
1 teaspoon olive oil
12″ Deep-Dish Pizza Pan or Cake Pan

Directions:

In a mixing bowl, dissolve the yeast with water and sugar. Add the corn oil and blend. Add the flour and salt and mix thoroughly. If using a stand mixer, mix for 4 minutes at medium speed, until the dough is smooth and pliable. If kneading by hand, knead for 7 to 8 minutes. Turn the dough out of the bowl and knead by hand for two additional minutes. Add olive oil to a deep bowl. Place the dough ball into the bowl and turn it twice to coat it with the oil. Cover the bowl with plastic wrap and a kitchen towel.* Let the dough rise for two hours. Do not punch it down. Spread and push the dough ball across the bottom of the deep dish pan and up the sides.

*At this stage, the dough can be put in the refrigerator and allowed to rise slowly overnight. Take the dough out of the refrigerator at least an hour before you are ready to assemble the pizza.

PEPPERONI DEEP-DISH PIZZA

1½ cups tomatoes, ground
1 teaspoon oregano, dried
1 teaspoon basil, dried
2 tablespoons Romano cheese, grated
5 oz. part-skim, low-moisture mozzarella, sliced
5 oz. provolone, sliced
24 ea. pepperoni slices (about 2 oz.)

Directions:

In a mixing bowl, combine the tomatoes, oregano, basil and Romano cheese. Set aside.

Lay the slices of mozzarella and provolone on top of the dough, overlapping the slices to cover all of the dough.

Spread the tomato mixture evenly over the cheese.

Dot the top of the tomatoes with the pepperoni.

Bake on the middle rack of a preheated 475° F. oven for 20-25 minutes until the crust is golden brown and pulls away from the sides of the pan.

Allow the pizza to rest for 3-4 minutes before cutting and serving.

Eggplant Ravioli

Eggplant Ravioli is a specialty of Francesca’s On Taylor. Here is a similar recipe you can make at home. Francesca’s on Taylor features the earthy cuisine of Rome and the surrounding areas of Tuscany, Umbria and Lazio. Chicago Magazine notes, “It brings a new kind of abbondanza to an old Italian neighborhood.”

Pasta Dough

(Makes about 1 pound)

Ingredients:

2-1/4 cups all-purpose flour
3 eggs
3/4 teaspoon salt
1 tablespoon olive oil
1 to 3 tablespoon lukewarm water

Directions:

Put the flour, eggs, salt and olive oil in a food processor.

Pulse several times to blend the ingredients.

Add the water, 1 tablespoon at a time, just until dough starts to come together.

Avoid adding too much water or the dough will be too sticky to roll.

It may still look dry but can be gathered into a ball.

Gather the dough into a ball and place on a floured surface.

Knead lightly, just until the dough is smooth.

Divide in half and keep one-half covered while you work with the other.

Filling

3 tablespoons olive oil
1 garlic clove, minced
1 small eggplant, diced
2 teaspoons dried basil or oregano
1/2 cup ricotta cheese
3 tablespoons asiago cheese, grated
1 egg yolk
Salt and pepper

Marinara Sauce

Directions:

Saute garlic in olive oil over low heat about 2 minutes.

Add eggplant and dried herbs, cover and cook 10 minutes.

Remove from heat, cool, and pulse in food processor to finely chop.

Add remaining ingredients and fill ravioli.

Forming the Ravioli

Roll out the dough to 1/8-inch thickness into strips about 4 inches wide.

Using a tablespoon, place mounds of filling 1-1/2 to 2-inches apart down the center of the dough.

Brush a little water across the top and bottom of the strip and between the mounds of filling.

Place another 4-inch wide strip of dough over the top.

Press the dough down around the mounds of filling to seal.

Cut the ravioli into rounds or squares using a ravioli cutter, pastry cutter or a knife.

Completed ravioli can be refrigerated for a few hours before cooking.

They can also be frozen by placing them on a cookie sheet and freezing until firm and then storing in a plastic bag for 2-3 months.

Cook ravioli in salted water until they rise to the top, 3-4 minutes for fresh ravioli or 9-10 minutes for frozen.

Serve with Marinara Sauce.

Maggiano’s Baked Ziti and Sausage Casserole

Maggiano’s Little Italy is an American casual dining restaurant specializing in Italian-American cuisine that is aimed at “re-creating the classic pre-World War II dinner house featuring family size portions”.

Ingredients:

2 1/2 cups uncooked ziti pasta
3 tablespoons oil
1 lb Italian sausages (casings removed)

WHITE SAUCE

1/4 cup butter
1 small onion, finely chopped
2 tablespoons fresh minced garlic
1 pinch cayenne pepper
1/4 cup flour
Salt
Black pepper
2 cups half-and-half
1/3 cup parmesan cheese

CHEESE LAYER

1 (1 lb) carton cream-style cottage cheese
1/4 cup parmesan cheese
1 large egg
1 tablespoon chopped fresh parsley
Salt and pepper
1/4 lb mozzarella cheese, grated
Paprika

Directions:

Set oven to 350 degrees. F. and grease a 3-quart baking dish.

Cook the pasta in a large pot of boiling water until JUST tender (do not overcook the pasta as it will cook more in the oven). Place the cooked pasta in a large bowl.

Heat oil in a skillet; add in the sausage meat and cook until browned, remove to a plate.

For the white sauce; melt butter in a medium saucepan; add the onion, garlic and cayenne pepper if using) saute for about 3-4 minutes. Add in flour and whisk for 1 minute. Slowly add in half and half cream; bring to a simmer, whisking constantly until thickened.

Remove from heat; add in 1/3 cup Parmesan cheese, then season with salt and pepper to taste. Pour the cheese sauce over the cooked pasta in the bowl; mix with a wooden spoon.

In a medium bowl mix together the cottage cheese with 1/4 cup Parmesan cheese, egg and chopped parsley, then season with salt and lots of pepper.

Spoon HALF of the creamed ziti mixture into the prepared baking dish, then spread the cottage cheese mixture on top, then spoon the remaining pasta mixture on top of the cottage cheese mixture.

Sprinkle the cooked sausage meat on the top.

Top with mozzarella cheese, then sprinkle paprika on top.

Bake uncovered for about 30-35 minutes or until bubbly and hot.

Let stand about 5 or more minutes before serving.

Cannoli Cake

Similar to the Ferrara Bakery’s Famous Cake

Preheat oven to 350 degrees F.

9 inch ungreased springform pan

For the Pan di Spagna (sponge cake): Have the following ingredients at room temperature at least 1 hour before baking 6 eggs, lemon juice, orange zest and sherry.

Ingredients:

FOR THE SPONGE

1/2 cup white sugar
1 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons orange zest
2 tablespoons sherry
1 cup cake flour
1/2 teaspoon salt
1/4 cup rum, for sprinkling the cake layers

FOR THE FILLING

1 1/2 lbs. ricotta cheese
6 tablespoons rum
1/2 cup confectioner’s sugar
2 (1 oz) squares unsweetened chocolate, grated
1/4 cup candied cherries, chopped
1/2 teaspoon ground cinnamon

TO MAKE FROSTING:

1/4 cup unsalted butter room temperature
2 1/2 cups confectioner’s sugar
2 egg whites
1 teaspoon almond extract
1/2 cup toasted finely chopped almonds

Directions:

TO MAKE SPONGE LAYER

Separate 6 eggs and set the egg whites aside.

Beat egg yolks until thick and lemon-colored. Beat in sugar, lemon juice, orange zest and sherry.

Beat until foamy.

Sift flour 3 times and fold into egg yolk mixture gently but thoroughly.

Beat egg whites until foamy, add salt and beat until stiff but not dry.

Fold into yolk mixture.

Pour batter into a 9 inch ungreased springform pan and bake for 50-60 minutes.

TEST by pressing lightly with fingertips, if cake springs back at once, it is done.

Leave cake in the pan to cool and invert on a wire rack.

Once the cake is completely cool, slice it into 3 layers.

Sprinkle layers with the 1/4 cup rum.

TO MAKE THE FILLING:

Crush ricotta very finely with a potato masher.

Add 1/2 cup of confectioner’s sugar and beat until creamy, about 3 minutes.

Stir in the 6 tablespoons rum, grated chocolate, chopped cherries and cinnamon.

Spread the ricotta filling over the sponge cake layers, using 1/2 inch of filling on each layer.

Leave the top and sides of the cake plain.

TO MAKE FROSTING:

Cream butter with 1 cup sifted confectioner’s sugar.

Beat the 2 egg whites until stiff and gradually beat the remaining 1 1/2 cups confectioner’s sugar into the egg whites.

Fold egg whites into the butter mixture and fold in 1 teaspoon almond extract.

Cover sides and top of cake with this frosting evenly. Sprinkle nuts on the top and sides of the cake.

Store in refrigerator until ready to serve it.

Cleveland’s Little Italy (jovinacooksitalian.com)
New England’s “Little Italies” (jovinacooksitalian.com)
Philadelphia’s Little Italy (jovinacooksitalian.com)
Western Pennsylvania’s “Little Italies” (jovinacooksitalian.com)
Italian American Neighborhoods – Boston (jovinacooksitalian.com)
Ybor City – Florida’s Little Italy (jovinacooksitalian.com)
Baltimore’s Little Italy (jovinacooksitalian.com)
Little Italy – Manhattan (jovinacooksitalian.com)
http://jovinacooksitalian.com/2013/03/08/new-yorks-other-little-italies/
http://jovinacooksitalian.com/2013/03/15/little-italy-new-jersey-style/
http://jovinacooksitalian.com/2013/04/12/delawares-little-italy/

Posted by jovinacooksitalian in cake, Chicago, deep dish, Desserts, eggplant, Healthy Italian Cooking, Italian Cuisine, Pasta, Pizza, ravioli, Sausage, sponge cake Tags: Chicago, Italian

6 comments

Springtime Pastas

May 2, 2013

With classic springtime ingredients arriving at grocery stores and farmer’s markets, it’s time to lighten up that suppertime standby, pasta. Spring’s produce not only brings a variety of fresh flavors to the table; it also gives you a broad range of nutritional benefits. Freshly harvested vegetables taste great in spring pasta recipes and they’re full of vitamins, minerals and antioxidants.

Pasta makes an ideal partner for the lightest, most delicately flavored spring vegetables.The job of the noodles is to make a substantial, but never heavy, meal. It’s also fitting to celebrate the season’s produce bounty with pasta that’s just as varied, such as, farfalle bow ties, fluted garganelli tubes, long, hollow bucatini noodles or broad pappardelle ribbons. Dried pastas are pantry-friendly and offer a satisfying chew, when cooked al dente. Fresh pasta will also work for these lighter dishes.

Whatever vegetables you use, bump up the nutritional content of your spring pasta recipes by skipping regular white pasta and using whole grain varieties instead. Whole wheat and other whole grain pastas make healthy recipes even healthier because they’re produced using grains that haven’t had their germ and bran stripped from the grain. Leaving the grain intact allows you to gain the benefits of the whole grain, which include extra fiber, B vitamins, protein and antioxidants, as well as minerals like selenium, magnesium and potassium. Studies have shown that whole grains help protect against cancer, heart disease and diabetes. Also, whole grains help with weight control. Luckily, it’s a lot easier to find a variety of whole grain pasta options at the grocery store these days.

Pair hearty pasta with these delicate spring veggies and you’ll create a meal that’s both nutritious and satisfying. As different vegetables turn up at your market, you can change up the recipes for added variety. For the healthiest results, prepare dishes using plenty of fiber-rich veggies, smaller portions of pasta and lean protein to make them extra-filling.

Sauces used in springtime pasta dishes are not heavy or meaty. They might feature light protein, such as tuna or chicken, but they are typically vegetarian dishes. Light lemon sauces, vinaigrette and other thin dressings are most commonly used on spring pasta dishes. Light pesto sauces are also good choices. A simple pasta dish can be dressed with some olive oil, sea salt and grated Italian cheese. Including eggs in the preparation may help the dressing adhere to the pasta, as well as provide additional flavor. Chopped herbs can be added as desired.

Some favorite ingredients utilized in springtime pasta recipes are mushrooms and asparagus. Onions are popular inclusions, as are sugar snap peas. Fresh parsley is often included, too. Other fresh spring pasta herbs might include chives and dill. Escarole is frequently utilized in creating spring pastas dishes. Fresh spinach may also be tossed into the pasta. Another popular green used in spring dishes is Swiss chard.

Pasta Primavera is a very popular spring pasta meal. Zucchini and other squashes are often used in this pasta dish, as can broccoli florets and plum or cherry tomatoes. Tasty elements of crunch or nuttiness, from pine nuts to fava beans, are often included, though many of the spring vegetables, like radishes, can also provide plenty of crisp texture and flavor. Fresh cheeses may also be grated, lightly, on top of spring pastas.

Farfalle with Spring Vegetables

Ingredients:

2 slices of sandwich bread, finely chopped (1 cup)
3 tablespoons extra-virgin olive oil, divided
2 tablespoons chopped flat-leaf parsley
2 tablespoons snipped chives
1 tablespoon chopped tarragon
Salt and freshly ground pepper
1 bunch broccolini
1 pound farfalle
1 tablespoon unsalted butter
1 garlic clove, minced
1 fennel bulb—halved, cored and thinly sliced
2 scallions, thinly sliced
1 cup frozen peas, thawed, or 1 pound fresh peas, shelled
1 tablespoon fresh lemon juice

Directions:

Preheat the oven to 350° F. On a baking sheet, toss the bread with 2 tablespoons of the oil and toast for 8 to 10 minutes, stirring once, until golden. Let cool, then stir in 1 tablespoon each of the parsley and chives and 1/2 tablespoon of the tarragon. Season the crumbs with salt and pepper.

In a pot of boiling salted water, cook the broccolini until tender, about 1 minute. Using tongs or a slotted spoon, transfer the broccolini to a cutting board and coarsely chop.

Boil the pasta in the same pot until al dente. Drain, reserving 1 cup of the pasta cooking water.

In a deep skillet, heat the butter and the remaining 1 tablespoon of oil. Add the garlic, fennel, scallions, peas and chopped broccolini and cook over moderate heat until the fennel is crisp-tender, about 6 minutes.

Add the pasta, lemon juice and cooking water and season with salt and pepper. Cook over moderate heat until the water is nearly absorbed. Stir in the remaining herbs.

Sprinkle the pasta with the bread crumbs just before serving.

Pappardelle with Baby Spinach, Herbs and Ricotta

Fettuccine will also work if you can’t find pappardelle. Have all the ingredients prepped and ready to go before beginning to cook—the pasta needs to be hot when mixed with the other ingredients to create a creamy consistency.

4 servings (serving size: 1 3/4 cups)

Ingredients:

8 ounces uncooked pappardelle (wide ribbon pasta)
1 tablespoon kosher salt
1/3 cup whole-milk ricotta cheese
3 cups baby spinach leaves
2 cloves garlic, minced
1/4 cup diced pancetta
1/4 cup chopped fresh chives
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh dill
3 tablespoons grated fresh pecorino Romano cheese
2 tablespoons olive oil
1/2 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt

Directions:

Cook pasta with 1 tablespoon kosher salt according to package directions. Drain in a colander over a bowl and reserve 1 cup cooking liquid.

Combine 1/2 cup reserved hot cooking liquid and ricotta cheese in a food processor or use an immersion blender and process until well blended.

Heat oil in a skillet and saute pancetta and garlic for a few minutes. Add spinach and cook just until wilted.

Combine hot pasta, cheese mixture, spinach mixture and remaining ingredients in a large bowl; toss gently to coat. Add additional cooking liquid to moisten, if needed.

Chicken and Artichoke Fettuccine Alfredo

4 Servings

Ingredients

1/2 pound uncooked fettuccine
1 pound Boneless Skinless Chicken Breasts, cut into strips
1 tablespoon olive oil
1 garlic clove, minced
3/4 cup lowfat milk
4 ounces reduced fat Cream Cheese, cubed
1/2 teaspoon salt
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and halved or frozen and defrosted
1 medium sweet red pepper, chopped
1/2 cup shredded Parmesan cheese
1/4 cup thinly sliced fresh basil

Directions

Cook fettuccine according to package directions.

Meanwhile, in a large skillet heat oil and cook chicken over medium heat until no longer pink. Add garlic; cook 1 minute longer. Remove from the pan and keep warm.

Add the milk, cream cheese and salt to the skillet; cook and stir until smooth. Stir in the artichoke hearts, red pepper and Parmesan cheese.

Drain fettuccine. Stir in sauce and chicken; heat through. Sprinkle with basil.

Pasta with Squash and Sage Leaves

Serves 4

Ingredients:

8 oz whole-wheat penne
1 tablespoon olive oil
8 sage leaves
1 medium red onion, thinly sliced
2 garlic cloves, finely chopped
1 medium butternut squash or any squash of choice (about 2 lbs), peeled and seeded, if needed, cut into 1-inch cubes
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup grated Parmesan

Directions:

Cook penne as directed on the package. Drain and reserve 1 cup of the pasta cooking water.

Heat oil in a large skillet over medium heat. Cook sage leaves, turning once, until crisp on both sides, about 1 minute per side. Transfer to a paper towel.

Add onion and garlic to the skillet. Cook, stirring frequently, until soft and golden, about 3 minutes. Add squash, 3/4 cups pasta water, salt and pepper.

Cover and simmer, stirring occasionally, until squash softens, 5 to 7 minutes. Add pasta to squash mixture; stir over low heat, add remaining pasta cooking water, if a thinner sauce is wanted.

Cook until pasta is coated, about 1 minute. Serve, garnished with cheese and cooked sage leaves.

Pasta with Arugula Pesto, Sun-Dried Tomatoes and Pine Nuts

Makes: 4 servings

This twist on classic pesto swaps arugula for basil, making a peppery sauce with toasted pine nuts and sun-dried tomatoes. For something extra, grate a little Pecorino or Parmesan cheese on top before serving.

Sun-dried tomatoes come packed dry or in oil and can be found in most grocery stores. In this recipe use tomatoes packed in oil (just drain well) because they give more flavor than their dry counterparts (which need to be reconstituted before using).

Ingredients:

1 pound pasta, such as orecchiette, gemelli, or conchiglie
10 ounces arugula, washed and tough stems removed
5 medium garlic cloves, peeled
1 teaspoon freshly squeezed lemon juice
1/2 cup toasted pine nuts
2/3 cup extra-virgin olive oil
1 cup sun-dried tomatoes packed in oil, drained and thinly sliced

Directions:

Cook pasta according to the directions on the package. Reserve 1/2 cup of pasta cooking water.

Meanwhile, combine arugula, garlic, lemon juice and half of the pine nuts in a food processor. With the motor running, slowly drizzle in olive oil and process until evenly blended, about 2 minutes. Season well with salt and freshly ground black pepper and process again to blend in seasoning.

Drain pasta and return to the pot (but do not return to the heat). Add arugula pesto, remaining pine nuts, sun-dried tomatoes and pasta water, if needed. Mix until evenly combined.

Serve immediately.

Linguine with Spring Vegetables

Serves 4

Ingredients:

Coarse salt and ground pepper
3/4 pounds linguine
1 pound asparagus, tough ends removed, cut into 1-inch lengths
1 medium zucchini, halved lengthwise (quartered if large) and thinly sliced
4 ounces sugar snap peas, stem ends trimmed, halved
1/2 cup half & half
1 tablespoons butter, cut into pieces
1/2 cup grated Parmesan cheese
2 tablespoons fresh tarragon leaves

Directions:

In a large pot of boiling salted water, cook pasta 4 minutes just short of al dente; add asparagus, zucchini and snap peas. Cook until vegetables are crisp-tender, about 3 minutes.

Reserve 1/2 cup pasta water; drain pasta and vegetable mixture and set aside.

In the same pot, bring half & half and butter to a simmer. Add in pasta-vegetable mixture , cheese and enough pasta water to create a thin sauce (it will thicken as it stands).

Season with salt and pepper and top with tarragon.

Springtime Pasta (simplysophisticatedcooking.wordpress.com)
Springtime Asparagus Pasta (thericealwaysboilsover.wordpress.com)
Barcelona Pasta (whatscookingmum.wordpress.com)
Sinless Springtime Alfredo Pasta, with Peas and Prosciutto (indulgencerecreated.com)
Springtime Pasta Salad (thebirdcreates.wordpress.com)
Pasta Salad (thevegcookbook.wordpress.com)

Posted by jovinacooksitalian in arugula, asparagus, Butternut Squash, Cheese, Chicken, Healthy Italian Cooking, Herbs, Italian Cuisine, Nuts, Olive Oil, Pasta, spinach, Vegetables Tags: spring vegetables, springtime pastas

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Cleveland’s Little Italy

April 26, 2013

Cleveland, Ohio

By the mid-1800s, a small group of Italian immigrants had arrived in Cleveland and were working in various occupations, as bookkeeper, boot maker, gardener, carpenter, steel worker and stone mason. Twenty years later, Italians were owners of restaurants, saloons, produce stands and grocery stores. In the late nineteenth century, Italian immigrants traveled to Cleveland and many opened businesses to service the growing Italian population. They made their homes in several areas around Cleveland: Big Italy, Collinwood, Murray Hill and Kinsman. In 1912, the Italian communities had more than 50 local societies to help them assimilate. No institution better reflects the uniqueness of Cleveland’s Italian community than the hometown society that enabled the immigrants to transplant the solidarity of their native villages to America. Meeting weekly, they reminisced in their village dialect, maintained family acquaintances, continued ties with their Italian village, buried their dead, cared for widows and children and found employment and housing. The area relied on the local parishes, such as Holy Rosary; charitable institutions, such as Alta House and the cohesiveness of the neighborhoods to sustain them.

The Little Italy Heritage Museum closed at the end of 2007. The museum’s collection of photographs and artifacts were donated to the Western Reserve Historical Society in University Circle.

Many of these Italians were Neapolitan and were engaged in skilled lacework, garment making and the embroidery trades. The largest group came from the towns of Ripamolisano, Madrice and San Giovanni in Galdo and Campobasso Province in the Abruzzi region.

By the late 1920s, six Italian neighborhoods had been established. The largest was “Big Italy”, located along Woodland and Orange Avenues from East 9th St. to East 40th St. “Little Italy”, centered at Mayfield and Murray Hill roads, proved to be the most enduring. Nearby, at East. 107th St. and Cedar Ave., a community grew around St. Marian’s Church. Also on the city’s east side was a substantial Italian settlement in Collinwood. Two settlements were on the west side, one near Clark and Fulton Avenues and one on Detroit near West 65th St.

In each community, the Italians transplanted their institutions, including nationality parishes, hometown societies, mutual-aid organizations and a multiplicity of family-owned businesses. What the Italians brought to Cleveland were the traditions, values, patron saints and dialects from the villages they represented. Their affinities and affiliations were largely with their paesani (fellow villagers).

The Italian Drug Store on Mayfield Road was just one of many thriving businesses in Little Italy in the mid-20th century.

Eventually, Murray Hill became Cleveland’s only “Little Italy” and today remains strongly Italian. Red, white and green is proudly displayed in all forms and numerous restaurants, cafes, bakeries, specialty shops and galleries offer a wide variety of Italian food and merchandise. Little Italy sits above University Circle, bounded by Euclid Avenue to the south, Cedar Road to the east, Mayfield Road to the north and the Lake View Cemetery to the west. The area became a thriving neighborhood in the late 19th century when dozens of skilled stone cutters and craftsmen arrived from Italy to design and create the magnificent monuments at Lake View that mark the graves of some of that era’s most influential citizens. Joseph Carabelli’s Lake View Granite and Monumental Works was the leading employer of these skilled artisans.

Cleveland’s Italians were also active in manufacturing. The Ohio Macaroni Co., established in 1910 by Joseph Russo & Sons, became Ohio’s largest macaroni company by 1920. Roma Cigar Co., started in 1913 by Albert Pucciani, produced 20,000 cigars weekly by 1920. Grasselli Chemical Co. was also prominent. Although only 4 of the city’s restaurants were owned by Italians in 1920, one of these, New Roma, was reputedly the largest and most attractive in Ohio. Italian chefs prepared meals at the Cleveland hotels and at the Shaker Heights Country Club.

Little Italy resident, Angelo Vitantonio invented the first home pasta machine in 1906. His hand-cranked device revolutionized cooking in many an Italian household. The company he founded, VillaWare (though no longer family owned), still produces high-quality home appliances and cookware.

Twenty Italian medical doctors and dentists served the community by 1920; one of the most prominent was Giovanni A. Barricelli. Italian-born attorneys did not follow immigrants to Cleveland, so the community had to wait for the children of immigrants to fill this void. Politically, as long as the Italian community, family and “old ways” were not threatened, Italians were not seriously active, with only 1,423 “naturalized Italians” voting out of a foreign-born population of 13,570 in 1915. Not until the late 1920′s, did Cleveland’s Italians take a more active interest in politics. The area also produced a number of interesting favorite sons, including Angelo Vitantonio, the inventor of the pasta machine, championship boxer Tony Brush and Anthony Celebrezze, Cleveland mayor, federal judge, and secretary of health, education and welfare under President John F. Kennedy and President Lyndon B. Johnson.

The Italian-American press was one of the most effective means of ethnic expression. In 1903 the first Italian newspaper in Ohio, La Voce Del Popolo Italiano, was founded and by 1920, it claimed a circulation of 15,000 in Cleveland and another 30,000 throughout Ohio and other states. La Stampa also emerged during this period. These papers interpreted American law, made clear economic and social rights, emphasized the advantages of citizenship and became an incentive for literacy, offering news from the homeland. By 1915 La Voce became the first Italian newspaper in the U.S. to publish articles in both Italian and English. Later, other newspapers, such as L’Araldo, appeared but enjoyed limited success. As the Italian language reading skills of the second generation were lost, radio broadcasts with the “Italian Hour” became more popular. By the 1990′s a renewed interest in Italian heritage made possible the successful publication of a new Italian newspaper, La Gazzetta Italiana. Written largely in English, the paper garnered a large readership among 2nd, 3rd and 4th generation Italian-Americans.

In 1994, the Little Italy Redevelopment Corporation was formed to manage improvements and direct growth. Festivals and events are held year-round, including opera in the Italian Cultural Garden, an Italian film festival, Art Walk, Italian classes, neighborhood walking tours and a Columbus Day Parade. In August, the Feast of the Assumption, the only fundraiser for the Holy Rosary Catholic Church, brings thousands to Little Italy for food, Italian merchandise, live music and a procession. Today, the neighborhood still retains its Italian flavor. There are small family-run bakeries, Italian restaurants – featuring everything from stylish Northern Italian cuisine to provincial pizza and pasta. Rosa and Charles Presti started their bakery business in Little Italy in 1920. Originally located on Coltman Road, the bakery moved to Mayfield Road in 1938. Presti’s continues to be a popular neighborhood meeting place.

White Pizza with garlic cream sauce, olives and artichoke slices

Il Bacio veal tortellini alla bolognese.

Little Italy has a long history of varied Italian restaurants. Chef Hector Boiardi (known to the world as Chef Boyardee) started his culinary career here and Guarino’s was Ohio’s first Italian restaurant. Today, the neighborhood is still the place to go in Cleveland for Italian food. Some of the most popular eateries are:

Trattoria On the Hill Roman Gardens, Guarino’s, Baricelli Inn, Valerio’s and Mama Santo’s Pizza.

Peppers stuffed with cheese at Trattoria on the Hill in Cleveland’s Little Italy.

Mayfield Road and Murray Hill Road are lined with small art galleries, featuring everything from pottery to photography to glass art to oil paintings. The most interesting of these galleries is Murray Hill School, a former elementary school, now home to dozens of artists’ studios and galleries.

Italian Band of Cleveland at the Feast of the Assumption, 1983
The Feast of the Assumption, held around the Catholic Day of Assumption (August 15) each year, is the most visited event in Little Italy. The three-day, part-religious, part-secular celebration draws more than 700,000 revelers each year.

Make Some Recipes From Cleveland’s Little Italy At Home

Stuffed Banana Peppers

Appetizer Serving for 2

Ingredients

1/2 pound hot Italian Sausage, (casing removed) cooked and chopped fine
1/4 cup Locatelli Romano cheese, grated
1/4 cup bread crumbs
Salt and pepper to taste
1/2 teaspoon Italian seasoning
Olive oil to saute
4 hot banana peppers
1 cup marinara sauce
1/4 cup shredded mozzarella cheese

Directions:

Mix sausage, Romano cheese, bread crumbs, salt and pepper and Italian seasoning together in mixing bowl. Cut the top of the banana pepper off and remove seeds. Gently stuff mixture into peppers. Place olive oil in hot saute pan. Gently place peppers in the pan and cook each side until browned.

Place them in a glass baking dish, pour marinara sauce over them, sprinkle with mozzarella on top and cover with foil. Put in a 375 F. degree oven for 20 minutes.

Braised Artichokes

From Chef Doug Katz

Ingredients:

4 artichokes, peeled and trimmed
1 quart olive oil, not extra virgin
2 sprigs Thyme
4 oz. fresh goat cheese
1 tablespoon parsley, chopped
1 teaspoon garlic, minced
kosher salt and cayenne pepper to taste
4 tablespoons bread crumbs

Directions:

Combine artichokes, oil and thyme in small stock pot. Cook over low heat for 20-30 minutes or until tender. Strain and cool. Save the oil; it can be used for cooking or salads.

While artichokes are cooking, combine goat cheese, parsley, garlic, salt and pepper.

Top or stuff cooled artichokes with goat cheese mixture, bread crumbs and a drizzle of the cooled oil.

Bake at 350 degrees F. until hot and golden brown on top. Serve with red pepper coulis, if desired.

Red Pepper Coulis

1 red pepper, blended with a little water until liquefied
1 cup red pepper, seeded and chopped
1/4 teaspoon garlic, minced
1/2 shallot, sliced
1 teaspoon olive oil
zest of 1/4 lemon
kosher salt to taste

Sweat garlic and shallots in oil. Add chopped pepper and continue to sweat for 5 minutes.

Add liquefied red pepper and cook for 30 minutes over low heat.

Puree in blender or food processor with lemon zest and salt.

Chicken Marsala

Recipe adapted from Fran Geraci, owner of Geraci’s in Cleveland, OH

Serves: 4 servings

Ingredients:

4 (6-8-ounce) boneless skinless chicken breasts
All-purpose flour, for dredging, plus 2 tablespoons
2 ounces butter
1 tablespoon olive oil
2 cups sliced mushrooms
2 tablespoons minced garlic
4 tablespoons Marsala wine
2 cups beef stock

Directions:

Put the chicken breasts between 2 pieces of waxed paper and flatten with a meat pounder until thin. Cut each chicken breast into 4 pieces. Add some flour to a shallow bowl. Dredge the chicken in the flour and shake off the excess flour.

Add the butter and olive oil to a large saute pan over high heat and heat until it sizzles, do NOT let it brown. Add the chicken and saute until brown on both sides. Stir in the sliced mushrooms and saute briefly, then add the garlic. Add the Marsala and simmer for 3 minutes, then stir in the remaining 2 tablespoons of flour. Pour in the beef stock and let simmer until the sauce thickens, about 3 to 5 minutes. Transfer to a serving platter and serve.

Pasta with Porcini, Sausage and Marsala

Chef: Randal Johnson, Molinari’s Restaurant

2 servings

Ingredients:

1 1/2 ounces dried Porcini mushrooms
2 cups sweet Marsala
1 cup beef stock
1 pound hot Italian sausage
2 tablespoons butter
2 tablespoons flour
2 ounces sliced red onion
1 ounce fresh arugula
12 ounces fresh short shaped pasta
1 ounce grated Pecorino Romano

Directions:

Place porcini mushrooms, marsala and beef stock in a pot, bring to a boil, turn off heat and let steep for ten minutes. Strain and rough chop the porcinis. Save the strained soaking liquid.

Melt the butter in a saucepan and add the flour to make a roux. Cook two minutes on medium heat and then add the marsala/stock mixture. Bring to a simmer while whisking. When thickened, add chopped porcini mushrooms.

Remove sausage from casing and roll into 24 small meatballs, bake at 350 F. degrees for ten minutes. Place meatballs, sauce, red onion and arugula in a sauté pan and bring to a simmer. Cook pasta in boiling salted water until al dente (about three minutes) strain the pasta and add to the saute pan with the other ingredients; add the Romano cheese, toss and serve.

Stone Fruit Crostata

From Chef Jonathon Sawyer and Chef Matt Danko.

Tart Dough:

2 cups flour
1/2 cup sugar
1/2 teaspoon salt
1/4 cup ground hazelnuts
1 stick cold butter, diced
1 egg

For the Filling:

2 nectarines
2 peaches
1/2 cup sugar
2 tablespoons Calvados
Zest from one orange

For the Assembly:

1 egg
2 tablespoons Sugar in the Raw

Directions:

For the tart dough:

Combine the flour, sugar, salt and hazelnuts in a food processor and pulse to combine.

Next add the butter and blend in the food processor until the dough looks like loose sand, then incorporate the egg and process until the dough forms. Remove the dough from the food processor and divide into two equal balls wrap in plastic wrap and flatten slightly with your hands. Chill for at least 2 hours but preferably overnight.

To make the filling:

Slice the fruit by first splitting in half, removing the pits, sliceinto 1/2 inch slices, place in a bowl and set aside.

Toss the fruit with the Calvados first, then add the sugar and lemon zest. Stir to combine. Let rest 20 minutes and strain off juices.

To assemble:

Remove the dough for the refrigerator and place on a well floured surface.

Roll one piece of dough out away from you, giving it a quarter turn between rolls. Turning the dough will keep it circular. Continue rolling and truning the dough out until it reaches a thickness of about 1/8 inch. and about 11 or 12 inches round.

Place the rolled out dough in the center of a well greased sheet tray, in the center of the dough place half of the filling and spread leaving a three inch border. Be sure that the filling doesn’t exceed two inches in height over the dough otherwise the crostata will not cook evenly.

Fold the excess dough towards the center of the crostata in a circular motion forming a crust. Beat the egg and with a pastry brush lightly coat the crust of the crostata and sprinkle sugar over top.

Repeat with the second piece of dough and remainder of the filling.

Bake the crostata in a 350 F. degree oven for 25-30 minutes or until golden brown. Remove from the oven and let rest for 10-15 minutes, before slicing.

New England’s “Little Italies” (jovinacooksitalian.com)
Philadelphia’s Little Italy (jovinacooksitalian.com)
Western Pennsylvania’s “Little Italies” (jovinacooksitalian.com)
Italian American Neighborhoods – Boston (jovinacooksitalian.com)
Ybor City – Florida’s Little Italy (jovinacooksitalian.com)
Baltimore’s Little Italy (jovinacooksitalian.com)
Little Italy – Manhattan (jovinacooksitalian.com)
http://jovinacooksitalian.com/2013/03/08/new-yorks-other-little-italies/
http://jovinacooksitalian.com/2013/03/15/little-italy-new-jersey-style/
http://jovinacooksitalian.com/2013/04/12/delawares-little-italy/

Posted by jovinacooksitalian in artichokes, Cheese, Chicken, Cleveland, crostata, Desserts, Healthy Italian Cooking, Italian Cuisine, mushrooms, Pasta, peppers, Sausage Tags: Cleveland, Little Italy, Ohio

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Ybor City – Florida’s Little Italy

April 19, 2013

Tribute to Immigrants of Ybor City – Centennial Park

The Italians in Florida

“The people who had lived for centuries in Sicilian villages perched on hilltops for protection from marauding bands and spent endless hours each day walking to and from the fields, now faced a new and strange life on the flats of Ybor City.” - Tony Pizzo, The Italians in Tampa.

The Italians of Ybor arrived almost exclusively from Sicily. Life in that island off Italy’s southern coast was unimaginably hard in the mid- to late 1800s. Most of the immigrants whose eventual destination was Ybor City came from Sicily’s southwestern region, a hilly area containing the towns of Santo Stefano Quisquina, Alessandria della Rocca, Cianciana and Bivona. Dependent on agriculture (including the cultivation of almonds, pistachios, flax, olives, wheat and wool), mining and limited trade contacts, the residents of the area struggled with poor soil, malaria, bandits, low birth rates, high land rents and absentee landlords. The population responded, according to historian Giampiero Carocci, by exercising three options: “resignation, socialism, and emigration.”

The last option–emigration–was usually of the “chain” variety. Both through word of mouth and the activities of labor brokers (padrones), Sicilians learned of job opportunities in America. Padrones were labor brokers, usually immigrants themselves, who acted as middlemen between immigrant workers and employers. Early sugar-producing communities in New Orleans, Louisiana and St. Cloud, Florida attracted many Sicilians, but the work and conditions were so grueling that many immigrants looked elsewhere. The completion of the Plant System Railway to Tampa (1884) and Vicente Martinez Ybor’s development of Ybor City (1886) made the Tampa area an attractive destination for these immigrants. Thousands–including the many Sicilians who either came directly to Tampa or moved there from their initial U.S. “landing spots”–found work in the cigar trade, as well as in the myriad of other enterprises that supported Italians in the community. Source: Cigar City Magazine

Italians mostly brought their entire families with them, unlike many of the other immigrants. The foreign-born Italian population of Tampa grew from 56 in 1890 to 2,684 in 1940. Once arriving in Ybor City (pronounced ee-bor), Italians settled mainly in the eastern and southern fringes of the city. The area was referred to as La Pachata, after a Cuban rent collector in that area. It also became known as “Little Italy”.

At first, Italians found it difficult to find employment in the cigar industry, which had moved to Tampa from Cuba and Key West, FL and was dominated by Hispanic workers. The Italians arrived in the cigar town without cigar-making skills. When the early Italians entered the factories, it was at the bottom of the ladder, positions which did not involve handling tobacco. Working beside unskilled Cubans, they swept, hauled, and were porters and doorkeepers. In time, many did become cigar workers, including Italian women. The majority of the Italian women worked as cigar strippers, an undesirable position, mainly held by women who could find nothing else. Eventually, many women became skilled cigar makers, earning more than the male Italian cigar makers.

Inside an Ybor City cigar factory, ca. 1920

Seventh Avenue (ca. 1908)

Many Italians founded businesses to serve cigar workers, mostly small grocery stores in the neighborhood’s commercial district that were supplied by Italian-owned vegetable and dairy farms located east of Tampa’s city limits.The immigrant cultures in town became better integrated as time went by; eventually, approximately 20% of the workers in the cigar industry were Italian Americans. The tradition of local Italian-owned groceries continued and a handful of such businesses founded in the late 1800’s were still operating into the 21st century. Many descendants of Sicilian immigrants eventually became prominent local citizens, such as mayors Nick Nuccio and Dick Greco.

Current View: Gateway to Ybor City on 7th Ave near the Nick Nuccio Parkway.

Devil crab is one of Tampa’s original culinary creations. The snack first appeared around 1920 as street food in Tampa, concocted when blue crab was plentiful. Heat from red pepper flakes gave the rolls their fiery name. Some debate the origins of the rolls, tracing them to Spain, Cuba or Italy, but they are likely a little of all three, one of Tampa’s fusion foods.

Victor Licata watched over his own devil crabs after opening the Seabreeze Restaurant on the 22nd Street Causeway around 1925. His daughters rolled the crabs at home and then they were served in the restaurant; diners could not get enough of the spicy, plump croquettes. Seabreeze devil crabs were so popular, the restaurant sold about 750,000 rolls annually in the 1990′s. In 1992, the Licata family sold the Seabreeze Restaurant to Robert and Helen Richards, who had run a neighboring seafood shop since the 1960′s.

Seabreeze’s Devil Crab

From: Seabreeze By The Bay Cookbook.

This recipe has been cut in half. See the original in the newspaper copy above

You can also bake the cakes in a very hot oven turning them over several times, so that they can brown evenly.

Ingredients:

Sauce

1 cup finely diced onion
1/2 cup finely diced green or red pepper
1/2 tablespoon minced garlic
1/2 cup finely diced celery
1/8 cup olive oil
1/4 cup water
7 oz. tomato puree
7 oz. tomato paste
1 tablespoon crushed red pepper
1/2 tablespoon dried oregano
2 pounds of blue crab claw meat, fresh or frozen

Stuffing

1 Italian baguette
1 loaf of Cuban bread
Italian seasoned bread crumbs, plus additional for dredging
1 1/2 tablespoons crushed red pepper
Water
Vegetable oil for frying

Directions:

Finely dice the onion, pepper, garlic and celery in a blender or food processor.

Add the vegetables to a large saute pan with the oil and the water and cook over very low heat for 1 hour until soft.

Add in the tomato puree, tomato paste and red pepper flakes and cook on low heat for an additional hour, stirring often. Add the oregano and cook for 5 more minutes. Turn off the heat and let it cool.

Flake the crabmeat into a large bowl and make sure to pick it over for any small pieces of shell. Add sauce gradually until the mixture is moist and holds together. Refrigerate the mixture until ready to cook.

Tear the bread up and put it all into a big bowl. Add enough water to moisten the bread and then mash it all together until it has a loose, doughy consistency.

Add in the red pepper and then add enough bread crumbs to form a dough with a biscuit consistency.

In a Dutch Oven heat 2 inches of oil to 330 degrees F.

In 3 separate bowls: place stuffing in the first bowl, crab mixture in the second and additional bread crumbs in the third.

Scoop up a handful of dough and drop it into the bread crumbs and roll lightly and form it into a 4 inch circle.

Place a heaping tablespoon of crab filling right in the center and then bring the edges up and around it. Close up the seams. (See photos below.)

Roll the deviled crab in bread crumbs again and place on a plate.

Fry the cakes in batches for 7 minutes or until golden brown. Serve immediately with hot sauce.

Healthier Recipes To Make At Home

Cucuzza Soup

Cucuzza has its origins in the Mediterranean, especially Italy. Its season in Florida is from June until first frost and can grow from 15 to 36 inches long and approximately 3 inches in diameter. It’s also known as bottle gourd, super long squash and snake squash.

Ingredients:

1 large onion, finely chopped
1 tablespoon garlic, minced
3 tablespoons olive oil
1 cucuzza (3–4 cups)
1 cup water
1–15 oz can of diced tomatoes
Salt & pepper to taste
1/2 cup parmesan cheese

Directions:

Cut the cucuzza in cubes and set them aside while the onions and garlic simmer in olive oil. Next add the cucuzza, water and tomatoes. Add the salt, pepper and grated Parmesan cheese. Simmer until the cucuzza is tender and almost transparent.

Spicy Deviled Crab

Ingredients:

1 lb crabmeat
1 cup breadcrumbs
1 tablespoon dried oregano
1 tablespoon smoked paprika
1 heaping teaspoon dry mustard
1 teaspoon salt
1 finely chopped serrano chile
1/2 cup finely chopped onion
2 finely chopped garlic cloves
1/4 cup olive oil
1/4 cup milk
2 tablespoons dry sherry
4-6 cleaned crab shells or ramekins

Directions:

Preheat oven to 350 degrees F.

Mix all the ingredients together and let rest for 10 minutes.

Stuff the mixture loosely — do not pack it — into the crab shells, or if you don’t have them, single-serving ramekins. You could also simply use a casserole dish, too.

Bake for 40 minutes.

Linguine with Clams, Mussels, Shrimp and Calamari in Spicy Tomato Sauce

1 Serving

Ingredients

1 1/2-ounces extra virgin olive oil
1/2-ounce garlic, chopped
1/2-ounce shallots, chopped
1/4 cup finely diced red bell pepper
4 small clams
5 black mussels
2 ounces shrimp
1/2-ounce white wine
3 ounces spicy marinara sauce
1-ounce calamari
3 ounces linguine
1-ounce fresh basil
1 tablespoon bread crumbs

Directions:

In a large saute pan, heat the olive oil. Add garlic, bell pepper and shallots, and saute until brown. Add the clams, mussels and shrimp. When shells start to open, add the white wine. Reduce to half its volume, then add the marinara and calamari.

Cook the pasta in salted boiling water. Drain and add to the seafood. Allow pasta to cook in the sauce for a minute, then toss in the basil and bread crumbs. Serve in a deep pasta bowl.

Easy Italian Rum Cake

A popular restaurant dessert.

Yield: 1 – 10 inch Bundt Pan or Tube Pan

Ingredients:

1 box of yellow cake mix
1 package of vanilla instant pudding mix (4 oz serving size)
4 eggs
1/2 cup canola oil
1 cup of pecans or walnuts, finely chopped
1/2 cup dark rum

Glaze

1/2 cup unsalted butter
1 cup of granulated sugar
1/4 cup water
1/2 cup of dark rum

Directions:

Preheat the oven to 325 degrees F.

Spray the bundt or tube pan with cooking spray.

Sprinkle the chopped nuts over the bottom of the pan.

Mix all the cake ingredients together in an electric mixer and blend well.

Pour batter over nuts.

Bake for 1 hour. Cool on a wire rack.

While the cake is baking prepare the glaze.

Glaze Directions:

Melt the butter in a saucepan and stir in the water and sugar. Boil the glaze mixture for 5 minutes stirring constantly. Remove saucepan from the heat and stir in the rum.

When the cake has cooled remove from the cake pan and invert onto a serving plate.

Prick the top with a fork. Drizzle and smooth glaze evenly over the sides and top.You may need to do this several times until all the glaze is absorbed. Let the cake sit covered for 12 hours to absorb the rum sauce. (Place several toothpicks in the cake and cover tightly with plastic wrap for 12 hours.)

“On The Fringe” – Cool Places I’ve Been: Ybor City, Florida (fringeparanormal.wordpress.com)
For me, it all started in Tampa, the “Cigar City” (floridacrackerstories.wordpress.com)
Interesting Facts about Ybor City, Tampa (gogocharters1.wordpress.com)
- New York’s “Other Little Italies” (jovinacooksitalian.com)
- Little Italy New Jersey Style (jovinacooksitalian.com)
- New England’s “Little Italies” (jovinacooksitalian.com)
- Philadelphia’s Little Italy (jovinacooksitalian.com)
- Little Italy – Manhattan (jovinacooksitalian.com)
- Western Pennsylvania’s “Little Italies” (jovinacooksitalian.com)
- Baltimore’s Little Italy (jovinacooksitalian.com)
- http://jovinacooksitalian.com/category/italian-american-neighborhoods/boston/
- http://jovinacooksitalian.com/2013/04/12/delawares-little-italy/

Posted by jovinacooksitalian in cake, calamari, clams, crab, Desserts, Fish, Healthy Italian Cooking, mussels, Pasta, shrimp, Soup, squash, Ybor City Florida Tags: deviled crab, Little Italy, pasta, rum cake, seafood, Tampa Florida, Ybor City

6 comments

5 Healthy Spring Dinners

April 16, 2013

Instead of being overly concerned with counting calories or measuring portion sizes, think of your diet in terms of color, variety and freshness. This way it should be easier to make healthy choices. Focus on finding foods you love and easy recipes that incorporate a few fresh ingredients. Gradually, your diet will become healthier and more appealing.

Start slow and make changes to your eating habits over time. Trying to make your diet healthy overnight isn’t realistic or smart. Changing everything at once usually leads to cheating or giving up on your new eating plan. Make small steps, like adding a salad (full of different color vegetables) to your diet once a day or switching from butter to olive oil when cooking. As your small changes become habit, you can continue to add more healthy choices to your diet.

Every change you make to improve your diet matters. You don’t have to be perfect and you don’t have to completely eliminate foods you enjoy to have a healthy diet. The long term goal is to feel good, have more energy and reduce the risk of cancer and disease. Don’t let your missteps derail you—every healthy food choice you make counts.

Spring brings lots of healthy produce, These include asparagus, broccoli, fresh herbs, and leafy greens, which can be found fresh at farmers’ markets and the produce section of supermarkets. Other healthy spring ingredients include strawberries, artichokes, arugula, radishes, garlic, peas and mushrooms. In addition to being loaded with vitamins, minerals and antioxidants, these spring ingredients tend to lend themselves to lighter preparations, such as steaming and roasting. Fresh produce is often more flavorful than food that’s been stored for a long time, so a bit of lemon juice and a sprinkling of fresh herbs can be all you need to season it.

So, in the spirit of spring — as the trees are beginning to bud, the flowers are starting to appear and the days are getting longer — I’ve gathered some recipes using the ingredients of spring to inspire us all to keep it fresh and healthy this season.

Risotto with Chicken and Spring Peas

Make it a vegetarian option by using vegetable broth and eliminating the chicken.

Makes: 4 servings

Ingredients

1 tablespoon olive oil
1/2 cup chopped onion
1 clove garlic, minced
1 cup uncooked arborio rice
4 1/2 cups chicken or vegetable broth
1 cup loose-pack frozen tiny or regular-size peas
1/4 cup coarsely shredded carrot
2 cups shredded cooked chicken
2 cups fresh spinach, shredded
1/4 cup grated Parmesan cheese (2 ounces)
1 teaspoon snipped fresh thyme

Directions:

In a large saucepan heat oil over medium heat. Add onion and garlic; cook until onion is tender. Add the uncooked rice. Cook and stir about 5 minutes or until the rice is golden brown.

Meanwhile, in a medium saucepan bring broth to boiling; reduce heat to keep broth simmering. Carefully add 1/2 cup of the broth to the rice mixture, stirring constantly. Continue to cook and stir over medium heat until liquid is absorbed. Add another 1/2 cup of the broth to the rice mixture, stirring constantly, until broth is absorbed. Continue to cook, adding 1/2 cup of broth at a time until all the broth is used; stirring after each addition until the liquid is absorbed. (This should take 18 to 20 minutes total.)

Stir in the peas and carrots with the last addition of the broth. Cook and stir until rice is slightly firm (al dente) and creamy.

Stir in chicken, spinach, Parmesan cheese and thyme; heat through. Serve immediately.

Parmesan-Crusted Fish

Makes: 4 servings

Ingredients

4 skinless cod fillets (1-1/2 pounds total) or white fish fillets of choice
Salt
Ground black pepper
1/3 cup Italian seasoned panko bread crumbs
1/4 cup finely shredded Parmesan cheese
1/2 cup water
1- 10 ounce package julienned carrots (3 cups)
1 tablespoon butter
1/2 teaspoon dried oregano

Fresh salad greens mixed with Italian dressing

Directions:

Preheat oven to 450 degrees F. Lightly coat a baking sheet with nonstick cooking spray. Rinse fish and pat dry; place on baking sheet. Season with salt and pepper. In a small bowl stir together panko and cheese; sprinkle on fish. Bake, uncovered, for 4 to 6 minutes per 1/2-inch thickness of fish or until crumbs are golden and fish flakes easily when tested with a fork.

Meanwhile, in a large skillet bring the water to boiling; add carrots. Reduce heat. Cook, covered, for 5 minutes. Uncover; cook for 2 minutes more. Add butter and oregano; toss.

Mix greens with dressing and place on dinner plates. Top with cooked fish.

Serve carrots on the side of the fish.

Tomato and Eggplant Fusilli

Ricotta salata is a salty, mild-flavored cheese with a crumbly texture similar to feta.

Serve this entre with a green salad and crusty whole grain Italian bread.

Makes: 6 servings

Ingredients

2 tablespoons olive oil
4 cups cherry tomatoes
1 large eggplant (about 1 lb), cut into 1/2-inch cubes
3 large cloves garlic, sliced
3/4 teaspoon salt
1 pound whole wheat fusilli
1 cup fresh basil, hand torn
1 cup (4 oz) shredded ricotta salata

Directions:

In a large lidded skillet, heat 1 tablespoons of the oil over medium heat. Stir in tomatoes and eggplant. Cook, covered, 15 minutes. (If skillet does not have a lid, cover tightly with aluminum foil.) Stir in garlic and 1/4 teaspoon of salt; cover and cook another 10 to 15 minutes or until tomatoes are soft.

Meanwhile, bring a pot of salted water to a boil. Cook fusilli according to package directions, reserving 3/4 cups of the pasta water. Using a large slotted spoon, transfer the fusilli to skillet with the tomato eggplant mixture. Stir in 1/2 cup of the pasta water, 3/4 cups of basil, 3/4 cups of ricotta salata, the remaining 1 tablespoon oil and remaining 1/2 tsp salt. (If pasta seems dry, stir in the remaining 1/4 cup pasta water.) Garnish with remaining 1/4 cup basil and 1/4 cup ricotta salata.

Pork Cacciatore

Ingredients:

1 tablespoon olive oil
1 medium onion, chopped
4 ounces mushrooms, sliced
1 clove garlic, peeled and chopped
1 pound boneless pork loin, cut into bite-size pieces
1 – 14-1/2 ounce can diced tomatoes
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
3 cups cooked brown rice or whole wheat orzo pasta

Directions:

Heat oil in a large nonstick skillet over medium-high heat. Add the onion, mushrooms and garlic and cook for 3 minutes, stirring occasionally, until softened.

Stir in pork, tomatoes, Italian seasoning, salt and black pepper. Cover and simmer on medium low, stirring occasionally, for 10 minutes.

Serve with the cooked rice or orzo and a green vegetable, such as asparagus.

Chicken Pomodoro and Garlic Spaghetti

Round out this meal with a green salad.

Makes: 4 servings

Ingredients:

2 whole boneless, skinless chicken breasts, halved, (about 8 oz. each)
Salt and black pepper
2 tablespoons all-purpose flour
1 tablespoon olive oil
1/4 cup vodka
1/2 cup low-sodium chicken broth
1/2 cup evaporated milk or half & half
1 cup cherry tomatoes, halved
2 tablespoons fresh lemon juice
1/4 cup minced scallions

Directions:

Season chicken with salt and pepper, then dust with flour. Coat a large saute pan with nonstick spray. Add oil and heat over medium-high.

Saute chicken until brown, 2–3 minutes per side. Transfer cutlets to a plate.

Off heat, deglaze pan with vodka and cook until liquid evaporates. Add broth and milk and reduce until thick, 2–3 minutes. Stir in tomatoes and lemon juice and bring to a simmer. Return chicken to pan and simmer until chicken is cooked. Turn chicken over to coat in sauce before transferring to a serving plate.

Pour sauce over cutlets and garnish with scallions. Serve with Garlic Spaghetti, recipe below.

Garlic Spaghetti

Makes: 4 servings

8 oz dried spaghetti
2 tablespoons olive oil
2 tablespoons minced garlic
2 tablespoons minced fresh parsley
1 tablespoons minced lemon zest
Salt, black pepper and red pepper flakes to taste

Directions:

Cook spaghetti in a large pot of boiling salted water according to package directions. Reserve 1/2 cup pasta water and drain pasta.

Heat oil in the same pot over medium-high. Add garlic; cook 30 seconds. Stir in pasta water, parsley, lemon zest and cooked and drained spaghetti; toss to coat.

Season spaghetti with additional salt, black pepperand red pepper flakes to taste.

Spinach and Parmesan Soup (greatbritishchefs.com)
Italian Spring Soups (jovinacooksitalian.com)
Sping green risotto (thankyounotesfromachef.wordpress.com)
Spring Vegetable Risotto with Poached Eggs (seattlefoodshed.wordpress.com)
Al Dente On The Side: Asparagus risotto (a1dente.wordpress.com)
beans and greens (thesisterslice.com)
7 Superfoods to Help You Feel Like Spring is Here (healthyhighway.wordpress.com)
Nutritionists’ Favorite Spring Fruits and Vegetables (washingtonian.com)

Posted by jovinacooksitalian in Chicken, Dinner, Fish, Healthy Italian Cooking, Italian Cuisine, Pasta, Pork, Risotto, Salad, Vegetables Tags: healthy spring family dinners, spring vegetables

Delaware’s Little Italy

April 12, 2013

During the peak years of immigration to the United States from southern Italy, many of the Italian immigrants came to Delaware seeking a better life. They came to work as laborers on the railroad and in construction. In 1890, there were 459 Italian-born residents in Delaware and their numbers grew greatly by the close of the century. Besides those two industries, there were other industries in Delaware that attracted Italian immigrants and these included the leather, iron and steel industries. Many of the early immigrants were men who left their families behind temporarily until they could establish themselves and bring their families to Delaware. They often stayed in boarding houses with other workers. Eventually, their families joined them and they bought homes in Wilmington.

Over the years, these immigrants settled in the neighborhood around Union and Lincoln Streets between Pennsylvania and Lancaster Avenues. They brought with them a strong, determined and independent culture, which they preserved through strong family structures and ties. The neighborhood was known as The Hill and, eventually, Little Italy.

After a few years, many Italian immigrants opened their own businesses, such as mom and pop shops. They opened fruit and vegetable stores and offered their services as shoemakers, tailors, barbers, bakers, butchers, cheese and macaroni makers. Later they became restaurateurs, grocery and other retail store operators. Over the years, a ten by four block area of West Wilmington became an enclave for Italians who lived and worked there and its Italian identity grew strong.

St. Anthony’s

In recent years, the area has been revitalized with ongoing beautification projects through the Little Italy Merchant Association. The neighborhood is a cultural mix with a prominent Italian atmosphere and each June a weeklong celebration — St. Anthony’s Italian Festival — brings over 100,000 visitors to the area. It’s one of the largest Italian festivals in the country with attractions that include a bocce tournament, live music from several stages, strolling musicians from Italy, a midway, Italian food and merchandise, a Bellini Bar, a Panini Cafe, tours of St. Anthony’s Church and a procession of the Saints.

The large green arch featuring Italian crests, hangs over 4th Street and Lincoln Street, welcoming visitors and residents to Little Italy. Many Italian specialty stores are located here. The Fierro family has been making cheese in Wilmington at M. Fierro and Sons LLC (1025 N. Union St.) since 1928 and are well-know for their ricotta cheese.

Cheese making became a part of Wilmington’s Little Italy in the early 1900′s. Fierro & Sons has been part of Wilmington’s small business district since 1928. Michael Fierro, a Naples, Italy native, began his cheese-making livelihood in the cellar of Matassino’s grocery store at Seventh and Scott Streets. Mr. Fierro learned to make ricotta in an oval tub using just two gas burners. In 1936, Michael Fierro Senior decided to buy the Italian Republican Club on Sixth Street between Lincoln and Union. He made the upstairs rooms apartments and made cheese in the cellar two nights a week. Many people today still talk about their experience as kids, when they went down into the cellar to buy cheese for their mothers and grandmothers.

The Fierro second generation, Vincent and his brother Albert united after World War II, wanted to move their cheese business to another level. They went from selling to local Wilmington residents and businesses to areas in New Jersey, Baltimore and Washington. Due to the increase in the cheese business outside of the Delaware borders, the Fierro brothers decided to expand M. Fierro & Sons LLC and moved the business to their present address at 1025 North Union Street. Since 1947, the Fierro family has owned and operated the business. People know Fierro ricotta around the Tri-State area. Ricotta comes in all sizes from 15 oz to 30-pound containers. Along with ricotta, they also manufacturer fresh mozzarella, pizza cheese and cheese curd. In 2007, another local family run business, Hy-Point Dairy, purchased the Fierro business to ensure the Fierro family tradition continues.

A few blocks down the street, Papa’s Pastry Shop (600 N. Union St.) puts a decidedly modern twist on Italian sweets by offering gluten-free versions. Restaurants are not in short supply, but the two oldest also have the distinction of being opened by women over half a century ago. Generations of Robinos have been running Mrs. Robino’s Restaurant (520 N. Union St.) since 1940, with house specials like Greens with Garlic and Lottie’s Special: seafood tossed in a creamy blush sauce over penne. Madelines (531 N. Dupont St.), is another of Wilmington’s older restaurants, with over 50 years in the same location run by the same family. They’re known for the house Spezzato entrée, featuring diced veal and mushrooms in a red gravy.

Photo: Mrs. Robino’s Italian Restaurant

In 1940 most women were content keeping house and taking care of husbands and children. It was then that Mrs. Tresilla Robino not only looked after her husband and family, but also cooked for many husbands and fathers who were on their own in America waiting for the rest of their families to immigrate. Tresilla always had company at her house at dinner time. Someone suggested she open a restaurant and it was then that Mrs. Robino’s was established. At 1903 Howland Street with only a few tables set up in her basement, lines of people started to form out her front door.

When her home on Howland Street became too small to meet the demands of the business, she and her husband bought 520 North Union Street, where the restaurant is located today. Her family moved upstairs and the business was set up downstairs. There were tables on each side of the building leading back to the kitchen. Many nights people would eat standing along the walls right next to tables filled with patrons. The building she purchased now serves as the entrance and kitchen of the current restaurant and a dining room was added in the back. Looking around the room you will see many of the original features from 1940, when the restaurant began.

When Mrs. Robino passed away in 1967 the restaurant was taken over by her daughter, Josephine (Pina) Robino Minuti, and her grandson, Joseph F. Minuti. Josephine and Joseph worked hard to expand the business over the past 30 years.

Italian Recipes Inspired by Wilmington’s Little Italy

Italian Sub

Ingredients:

Capicola
Black Forest Ham or Genoa Salami
Prosciutto
Provolone cheese sliced thin
Romaine lettuce
Sliced tomatoes
Sliced onions
Condiments include; sweet peppers, hot peppers and sliced pickles.
Olive oil.
Salt, pepper and oregano.

Directions:

Slice the roll down the middle. Remove some of the bread in the center. This allows the meat to lay in the base of the roll.

Lightly sprinkle olive oil and add a layer of ham or salami to both sides of the bread, followed by a layer of Capicola. Next, layer three to four slices of Provolone cheese.

Add lettuce and tomatoes followed by the condiments of choice.

Sprinkle olive oil, salt, pepper and oregano to taste.

Lastly, place three slices of Prosciutto on top and with both hands, thumbs pressed against the roll turn the bottom up into place. Cut in half to serve.

Ciao Trolley Pizza & Grill

Bianco Broccoli

Ingredients:

2 tablespoons extra virgin olive oil, divided
2 garlic cloves, finely chopped
16 ounces cooked or frozen and defrosted broccoli florets, chopped
2 roma (plum) tomatoes, chopped
3/4 cups ricotta cheese
1/2 cup shredded mozzarella cheese
2 tablespoons grated parmesan cheese
1/2 teaspoon oregano
1 lb. pizza dough at room temperature

Directions:

Heat 1 tablespoon oil in a large skillet over medium heat. Cook garlic 30 seconds, until starting to color. Add broccoli and cook 2 minutes, until heated through. Remove from heat; stir in ricotta cheese.

Heat oven to 450 degrees F. Shape pizza dough into a 14 inch round and transfer to a pizza pan. Spread broccoli mixture over dough leaving a 1/2-inch border. Top with mozzarella, tomato and Parmesan cheese. Sprinkle with oregano and remaining tablespoon of oil.

Bake pizza 20-22 minutes or until puffed and nicely browned.

Luigi Vitrone’s Pastabilities

Well Known Entrees: Veal scallopini saltimbocca, linguini with lobster sauce, red wine fettuccine, cheese ravioli

Red Wine Fettuccine

Adapted recipe.

Serves 4

Ingredients:

2 pounds mixed seafood of choice: crab, shrimp and mussels, cleaned
1 pound dry pasta fettuccine
2 tablespoons olive oil
1 ounce pancetta, chopped
2 cloves garlic, minced
1 small onion, chopped
1/2 cup crushed canned tomatoes
2 cups red wine
1/2 teaspoon crushed red pepper
1 pint cherry or grape tomatoes, cut in halves or quarters
2 tablespoons chopped parsley
Salt to taste

Directions:

Heat the oil over medium flame in a large, deep skillet, add the garlic and onion and saute until the onion begins to turn translucent. Add the pancetta, stir for 30 seconds or so, then mix in the canned tomatoes, red wine and red pepper. Raise the heat and bring things to a boil, then reduce to a simmer. Cook the sauce on low for 30 minutes. In the meantime, boil the pasta in salted water until it’s still al dente – not quite cooked. Drain it, reserving about 1/2 cup pasta water.

After 30 minutes, the sauce should be nicely thickened. Add the fresh tomatoes, seafood and the pasta water and cook for 5 minutes until the shellfish is almost cooked. Add the cooked pasta and cook, stirring, for another 5 minutes or so until the pasta is heated and has absorbed some sauce. Salt to taste and serve hot,

Sauteed Veal Saltimbocca

You can also make this dish with chicken cutlets.

Serves 4

Ingredients:

1 pound (12 small, thin slices) tender milk-fed veal cutlets
12 large fresh sage leaves
12 thin slices prosciutto
4 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
Sea salt and freshly ground white or black pepper to taste
2 tablespoons white wine

Directions:

1. Place a piece of waxed paper on a cutting board and place a slice of veal on it. Cover the meat with another piece of waxed paper. Using the blunt side of a meat mallet, pound lightly on both sides to flatten and tenderize, being sure not to break the meat. To pound the reverse side, just flip the meat over, sandwiched between the sheets of waxed paper. Pound all the veal slices very thinly in this fashion, replacing the waxed paper when necessary.

2. Cut each slice into a piece no bigger than roughly 3 by 4 inches and discard the trimmed bits. You should have 12 thin scallops

3. Place a leaf of sage on each slice, then add a slice of prosciutto the same size as the veal. Secure with a toothpick in the same fashion as you would place a straight pin in fabric to mark it.

4. In a large skillet, melt 2 tablespoons of the butter with half the olive oil over medium heat. Add half the veal, increase heat to high, and saute until lightly golden on the bottom, 2 or 3 minutes. Season the meat with salt and pepper as it sautes. Turn the slices quickly to brown the other side for 2 minutes. Transfer the veal to a warmed serving dish. Add 2 more tablespoons of the butter and the remaining olive oil to the skillet and repeat to cook the remaining veal. Transfer to platter. Add the wine to the pan and stir. Pour sauce over the veal in the serving dish. Serve hot.

Piccolina Toscana

Nestled in Trolley Square—Wilmington, Delaware’s northwesterly shopping, nightlife and dining district—is an L-shaped plaza that houses fine wine, gourmet coffee and boutique fashion shops. For 20 years, it has also been home to a local favorite Italian eatery. Having successfully converted Griglia Toscana (established in 1991) to Tavola Toscana and again into Toscana Kitchen+Bar, Owner and Chef Dan Butler has reinvented his Italian kitchen, yet again, this time as the small plate and dessert focused, Piccolina Toscana. Says Butler, “Times change and sometimes you change with them and sometimes you help them change.” The new open-display dessert kitchen is indicative of how big a part dessert plays in the Piccolina Toscana experience. Diners can watch seasonal desserts being made or select from a daily-changing selection of a half-dozen gelati. In fact, dessert-only diners often drop in for late night pumpkin beignets with caramel dipping sauce.

Zuppa Inglese

Chef Butler’s recipe

Ingredients:

1 pound cake cut into long strips. (store bought is fine)
16 oz pastry cream or sweetened mascarpone
2 oz candied fruit (orange, lemon, raisin)
2 oz semisweet chocolate in small chunks
20-25 lady finger cookies
12 oz sweet marsala
Rum simple syrup ( 8 oz sugar, 16 oz water, 2 fresh oranges, 2 limes, 3 lemons boiled and chilled—add rum to taste

For Meringue:

5 egg whites
12 oz sugar (you might need to use more, depending on the humidity and size of the eggs)

Directions:

Lay the stips of poundcake end to end to cover the bottom of a bowl ( a 9′ round x 4″ deep is a good size for 10-12 people). Use a pastry brush to apply the rum simple syrup evenly and generously to the bottom layer. Add about 1/4 of the pastry cream and sprinkle candied fruit and chocolate pieces on top of the pastry cream. If you have pound cake left, use it to cover the pastry cream, otherwise use ladyfingers that have been dunked in sweet marsala for a couple seconds until soft (but still firm enough to be handled). Continue to alternate pastry cream and fruit and chocolate with lady fingers until the mold is filled to the top.

Refrigerate for a couple hours.

Invert onto a serving platter and apply meringue. Burn the meringue in a very hot oven or with a small (creme brulee style) blow torch.

Meringue Tips:

Whip until stiff shiny peaks are formed (if the result looks at all foamy, add more sugar until the result is shiny).

Make sure the the egg whites are completely yolk free and the bowl and whip are very clean, as any fat at all will keep the whites from aerating.

Don’t be afraid to over whip this but once you’ve stopped whipping, don’t leave the meringue in the bowl for any extended length of time (a few minutes is ok but too long and the meringue will fall).

New York’s “Other Little Italies” (jovinacooksitalian.com)
Little Italy New Jersey Style (jovinacooksitalian.com)
New England’s “Little Italies” (jovinacooksitalian.com)
Philadelphia’s Little Italy (jovinacooksitalian.com)
Little Italy – Manhattan (jovinacooksitalian.com)
Western Pennsylvania’s “Little Italies” (jovinacooksitalian.com)
Baltimore’s Little Italy (jovinacooksitalian.com)
http://jovinacooksitalian.com/category/italian-american-neighborhoods/boston/

Posted by jovinacooksitalian in Delaware, Desserts, Healthy Italian Cooking, Pasta, Pizza, sandwiches, Veal Tags: Bianco Broccoli Pizza, Delaware, Italian cuisine, Italian Festivals, Italian Sub, Little Italy, Red Wine Fettuccine, Veal Saltimbocca, Zuppa Inglese

7 comments

Give Quinoa An Italian Accent

April 8, 2013

Quinoa is a complete protein containing all eight essential amino acids. It’s light and fluffy in texture but has that whole grain ability to fill people up.

The quinoa plant is native to the Andean regions of Peru, Bolivia and Chile on the continent of South America. There are many different types of quinoa, including wild quinoa which is still grown today. While wild quinoa has been cultivated as a crop in some areas, it is considered a weed in others. The quinoa we eat today has been cultivated in South America for around 5000 years. Archeological evidence suggests that some of the wilder forms of quinoa were also cultivated in this same region as long ago as 9,000 years.

Cultivating Quinoa

In the 16th century, when the Spanish invaded the Andes region, the Incas were forced into submission and the cultivation and consumption of quinoa was banned due to its association with non- Christian ceremonies. The Incas were forced to grow corn and potatoes instead, but some wild quinoa continued to grow and a small amount was able to be cultivated. So in secret, quinoa survived.

Quinoa was imported into the US in the 1970’s and has seen an increase in popularity in western cultures, particularly in the last 5 years. While quinoa is now commercially grown in some other areas of the world, the majority still comes from the same South American regions that it originated from.

Quinoa is generally available in prepackaged containers as well as bulk bins. Whether purchasing quinoa in bulk or in a packaged container, make sure that there is no evidence of moisture. When deciding upon the amount to purchase, remember that quinoa expands during the cooking process to several times its original size. If you cannot find it in your local supermarket, look for it at natural foods stores, which usually carry it.

The most common type of quinoa you will find in the store has an off-white color but red and black quinoa are becoming more available.

Store quinoa in an airtight container. It will keep for a longer period of time, approximately three to six months, if stored in the refrigerator.

Quinoa has a coating on it called saponin that is very bitter. Place the quinoa in a fine strainer and run it under cold water for a few minutes before placing it in boiling water.

Quinoa has a light, fluffy texture when cooked. Its mild, slightly nutty flavor makes it a great alternative to white rice or couscous. Quinoa cooks quickly, so it adds an element of ease to any recipe. This is not typically a grain used by Italian cooks, but it provides much nutritional value and flavor when added to Italian flavored soups.

How To Cook Quinoa

Makes about 4 cups

Ingredients:

1 cup quinoa

2 cups water

1/2 teaspoon salt

Method: Rinse quinoa in a fine sieve until water runs clear, drain and transfer to a medium pot. Add water and salt and bring to a boil. Cover, reduce heat to medium low and simmer until water is absorbed, 15 to 20 minutes. Set aside, off the heat, for 5 minutes; uncover and fluff with a fork.

Italian Style Quinoa

Serves: 4-5

Ingredients:

1/2 onion, chopped
2 plum tomatoes, seeded and chopped
1 green bell pepper, chopped
1 celery, chopped
1 cup of quinoa
2 garlic cloves, minced
3 tablespoons tomato paste
2 tablespoons fresh basil, chopped and loosely packed
1 teaspoon oregano

Directions:

Cook quinoa according to package (usually takes about 10-15 minutes).

While quinoa is cooking heat oil over low/medium in separate pan.

Add diced onion, tomato, celery, green pepper and cook until soft, approximately 10 minutes, stirring often.

Add tomato paste and garlic, stir to combine all ingredients, cook two minutes.

Add basil and oregano, stir to combine, and cook for two more minutes.

Once quinoa is done cooking combine the vegetables mixture with the quinoa and mix well.

Garnish with fresh Italian parsley and serve warm.

Lentil Quinoa Salad

4 servings

Ingredients:

1/2 cup quinoa
1 1/4 cups water, plus 2 cups water
1/2 cup lentils
1 cup cherry tomatoes, quartered
1/4 cup sliced kalamata olives
1 teaspoon Dijon mustard
2 tablespoons red wine vinegar
1/4 cup olive oil
1/4 teaspoon garlic powder
1 lemon, zested
Kosher salt and freshly ground black pepper
2 green onions (scallions), chopped
1 tablespoon chopped fresh mint leaves
Salt and pepper to taste

Directions:

Put the quinoa in a sieve and rinse in cold water. In a large microwave-proof bowl with a cover, add the rinsed quinoa and 1 1/4 cups water. Cover and microwave on high for 9 minutes. Let it sit for 2 minutes then stir. Quinoa should be tender enough to eat, but with a little bite.

Put the lentils in a sieve and rinse in cold water. In a saucepan, simmer the lentils in 2 cups water until the lentils are tender, but not mushy, about 25-30 minutes. Drain and cool.

In a small bowl, whisk the mustard and vinegar together. Drizzle in the oil to make an emulsion. Add the garlic powder, lemon zest, salt and pepper.

To assemble the salad:

Mix the quinoa, lentils, green onions, tomatoes. olives and chopped mint. Top the salad with the dressing, toss to coat and serve.

Quinoa Stuffed Zucchini

Ingredients:

3-4 medium zucchini
1 tablespoon olive oil
3 links turkey Italian sausage, casing removed
1/2 Vidalia onion, diced
2 cloves garlic, minced
3/4 cup fresh plum tomatoes, chopped
Handful of fresh basil, chopped
a few sprigs of fresh thyme and oregano, leaves removed and chopped
1/2 cup dry quinoa, cooked
1/4 cup chicken or vegetable broth
1/4 cup grated Pecorino-Romano cheese plus more for topping
salt and pepper to taste

Directions:

Preheat oven to 375 degrees F.

Cut a slice off the side of the zucchini to create a large boat. Scoop out the inside of the squash leaving a shell and bake the shell in the preheated oven for 15 minutes.

Dice the scooped out zucchini to use in the filling.

While the zucchini shells bake, brown the turkey sausage in olive oil over medium heat, breaking it up into small pieces as it cooks.

Add the onions, garlic, tomatoes and diced zucchini. Cook until softened (about 5-10 minutes).

Add the herbs, quinoa and broth and cook for a few more minutes.

Remove from heat and mix in the cheese and salt and pepper.

Removes the shells from the oven and stuff them all as full as possible with the sausage mixture.

Sprinkle with additional Pecorino-Romano cheese and return to oven to bake for at least another 20 minutes or longer depending on the size of the zucchini boats.

Wild Mushroom Quinotto

Serves 2 as a main course, 4 as a side dish or appetizer

Ingredients:

1 cup quinoa
3 cups warm low-sodium vegetable or chicken broth and the liquid used to rehydrate porcini mushrooms
1/2 ounce dried porcini mushrooms, broken into small pieces and rehydrated (see Step 1)
1 tablespoon butter
8 ounces cleaned fresh mushrooms (cremini, shiitake, porcini, chanterelles, etc.) sliced or cut into bite-size pieces
1 onion, diced
3 cloves garlic, coarsely chopped
3 to 4 tablespoons sour cream
A grating of fresh nutmeg
Several leaves fresh basil, shredded

Directions:

1. To rehydrate porcinis: cover in boiling water and let soften 20-30 minutes; or you can boil them for about 5 minutes to rehydrate faster. Save the liquid to add to the broth for cooking the quinoa, but make sure to strain the liquid through a coffee filter to remove any sand or residue.

2. In a heavy nonstick frying pan over medium-low heat, lightly toast the quinoa until slightly golden, about 5 minutes. Pour in 1 cup of the liquid, stirring as you go. Add the rehydrated porcini mushrooms and stir frequently.

3. When the liquid has been absorbed by the grains, add more of the liquid a little at a time, continuing until the grains have absorbed it all and are tender but al dente, about 15-25 minutes total.

4. In a saute pan melt butter over medium-high heat and add the fresh mushrooms and the onion ,cooking until lightly browned and softened, about 10 minutes. Add the garlic about halfway through.

5. Add the mushroom mixture, sour cream and nutmeg; to the quinoa, cover and remove from the heat. Let stand for 10 minutes, then fluff with a fork, garnish with the basil and serve.

Quinoa Pasta

Try this pasta with your favorite spaghetti sauce and meatballs. It is also great with basil pesto sauce.

Quinoa Spaghetti With Meat Sauce

Makes 4 servings

1 lb. quinoa spaghetti

Sauce:

2 tablespoons olive oil
1 medium yellow onion, minced
1/2 lb. lean ground turkey
1/2 lb. Italian turkey sausage, casing removed
4 cloves garlic, minced
1-6oz. can tomato paste
2 26-oz containers Pomi chopped tomatoes
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon sugar
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon dried oregano
1/2 cup fresh basil, chopped

Directions:

Heat the olive oil in a large saucepan over medium heat. Add the ground turkey and the turkey sausage and cook until no longer pink. Add the onion and cook until softened, 6-8 minutes. Add the garlic and tomato paste and cook until fragrant, another 2-3 minutes. Add the tomatoes, salt, pepper, sugar, red pepper flakes, and oregano and stir to combine well. Simmer until thickened.

Taste and adjust seasoning.

Bring a large pot of salted water to a boil. Cook the quinoa spaghetti according to package directions. Do not overcook. Drain and set aside.

To serve, toss the cooked spaghetti with the meat sauce and place in a large serving bowl. Garnish with sprigs of fresh basil. Serve with crusty Italian bread and Parmigiano-Reggiano cheese on the side.

Quinoa 101 (foodophilic.wordpress.com)
Quinoa Tabbouleh (gourmetonthegoblog.com)
If Emma Stone Were A Bowl Of Quinoa (dinnerbysusan.wordpress.com)
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My Very Famous (Quinoa) Recipe (healthandwellnesswarrior.com)
Beet and Goat Cheese Quinoa Salad (truefoodlove.wordpress.com)
Quinoa, Spinach + Mushroom Meatballs (blissfulbasil.com)
Asparagus and Red Quinoa Salad (thrivingwithout.com)
I LOVE Quinoa!! (nufflovecreations.wordpress.com)
The magic quinoa (celinebjercke.com)

Posted by jovinacooksitalian in Healthy Italian Cooking, lentils, meat, mushrooms, Pasta, quinoa, Quinoa Pasta, Risotto, Salad, Sausage, zucchini Tags: quinoa

6 comments

Italian Spring Salads

April 4, 2013

Salads are no longer the bowls of lettuce and tomatoes of yesterday. Today’s modern salads are full of zest and flavor and are often served as meals in and of themselves. Some of the most diverse salads are those that come from Italy. Authentic Italian spring salad recipes provide light, flavorful alternatives to heavier meals and bring a little taste of Old World Italy to your dining table, often with ingredients that are already in your kitchen.

A classic insalata mista (salad of mixed greens) often combines a variety of whatever salad ingredients are freshest and in season. Romaine and other Italian lettuces, Belgian endive, arugula, radicchio, dandelion greens, very young radish tops, sorrel leaves, chive flowers or fresh young herb leaves (oregano, basil or thyme) are a few of the possibilities.

Italian Salad Making Basics

Greens should be loosely wrapped in damp paper or cotton towels and refrigerated until shortly before the salad is to be prepared. Using wooden utensils will help avoid bruising tender greens.

Extra virgin olive oil is always the most essential ingredient and that is usually simply combined with white or balsamic vinegar or lemon, which is especially common in the central southern region of Italy. Only in the last generation or so have Italians begun to explore more elaborate vinaigrettes and dressings.

In any discussion of salad dressings, there are just a couple of things to keep in mind: Always apply the dressing just minutes before serving it, otherwise, the vinegar or lemon will wilt the lettuce leaves. Only dress the amount of salad you intend to eat. You can store the rest in the refrigerator with a wet kitchen towel on top of it. (Tupperware is perfect for storing salad; just be sure the lettuce is thoroughly dry.) If you have any leftover salad dressing, most can be stored in the refrigerator for a few days or more.

Another very important thing to remember before applying whatever dressing you choose, is that it is crucial that you thoroughly dry the lettuce after you’ve washed it; there is nothing worse than a salad with soggy lettuce. If you use a spinner-which is a really great invention-after the first spin, be sure to stop and turn the lettuce. Sometimes the leaves act as a kind of a screen, impeding the water from actually being expelled. If you spin and turn the lettuce a couple of times, you can be sure to enjoy a crisp salad later.

For most green salads, the serving bowl and individual salad plates should be chilled slightly, while the dressing should be at room temperature.

Lemon Dressing

Classic Italian Vinaigrette

Yield: About 1 1/2 cups

Make this dressing up to a week ahead. Add it sparingly to greens along with cracked black pepper.

Ingredients:

Juice of 1 lemon
4 tablespoons red wine vinegar
Coarse salt to taste
3/4 cup olive oil
1 teaspoon freshly ground cracked pepper

Directions:

Combine lemon juice, vinegar and salt in small bowl or jar. Stir to dissolve salt. Whisk in olive oil. Let stand 10 minutes. Add pepper add additional salt, if desired.

Spring Salads

One of the most flavorful of traditional Italian spring salads is also one of the easiest to prepare. Insalata Caprese is a light, savory salad made from tomatoes, fresh mozzarella cheese, basil leaves, olive oil and seasonings. To prepare: slice four large, ripe tomatoes into slices 1/4 inch thick. Slice 1 pound of fresh mozzarella cheese into 1/4-inch thick slices. On a large platter, place tomato and mozzarella slices along with fresh basil leaves in intermittent layers. Drizzle with 3 tablespoons of extra virgin olive oil. Before serving, sprinkle with cracked black pepper and sea salt to taste. Serve cold.

The most classic version of Italian spring salad contains fresh ingredients such as grated Parmesan cheese, fresh garlic and black olives. To prepare: in a medium-size bowl whisk together 2 tablespoons of red wine vinegar, 1 tablespoon of water, one clove of roasted and finely minced garlic and 1/2 teaspoon of dried, crushed oregano. As you whisk the combination, slowly add 4 teaspoons of olive oil. Set the mixture aside. In a large, separate bowl, combine 4 cups of mixed spring salad, one medium yellow bell pepper cut into thin strips, one fresh red onion cut into rings and 1/4 cup of fresh black olives. Toss salad until well mixed and then top with dressing mixture. Before serving, season with fresh ground black pepper and 2 tablespoons of grated Parmesan cheese. Serve cold.

Insalata Primavera is a light, but hearty salad that will easily substitute for heavier dishes for warmer weather lunches or suppers. To prepare: in a large bowl, combine 18 cooked, yet still firm, asparagus spears that have been chopped into 2-inch pieces, 1/2 pound of fresh green beans that have been cooked and cut in half, six cooked and sliced artichoke hearts, three large peeled and diced tomatoes and 1 thinly sliced peeled cucumber. In a medium-size glass jar, combine 2/3 cup of extra virgin olive oil, 1/3 cup of your favorite white wine vinegar, 2 tablespoons of fresh chopped basil and salt and pepper to taste. Place a lid on the glass jar and shake vigorously until mixed well. Drizzle the dressing over the salad before serving. Serve cold.

Arugula Salad with Salami and Pecorino Cheese

Serves 4

Ingredients:

1/2 clove garlic, pounded to a paste with a pinch of salt
1-1/2 tablespoons red-wine vinegar or freshly squeezed lemon juice; more as needed
1/4 cup extra-virgin olive oil
1 bulb fennel, trimmed
4 large handfuls arugula, about 5 oz, washed and dried
Kosher salt
4 oz piece of stick salami, cut into 1/8- to 1/4-inch dice
3 oz aged Tuscan Pecorino cheese, cut into 1/8- to 1/4-inch dice

Directions:

Combine the garlic and vinegar or lemon juice in a small bowl. Let sit for 10 minutes. Whisk in the oil. Taste and add more salt or vinegar, if necessary.

Just before serving, use a mandolin to thinly slice the fennel. In a large work bowl, combine the shaved fennel with the arugula, salami and cheese. Season with salt and pepper to taste. Gently toss with just enough vinaigrette to lightly coat the greens.

With a delicate hand, transfer the salad to a platter or individual serving plates, making a fluffy pile of greens. Sprinkle the salami and cheese that have fallen to the bottom of the bowl on top. Serve immediately.

Tortellini Salad Italiana

Ingredients

2-9 oz packages fresh cheese and spinach tortellini (refrigerated, prepared according to package directions)
2 cups yellow bell pepper, thinly sliced
1 cup fresh small mozzarella cheese balls (bocconcini), halved
1 cup tomato vinaigrette dressing, recipe below
1/2 cup prosciutto, thinly sliced
12 cup basil, thinly sliced
black pepper, fresh cracked

Directions:

Combine prepared pasta, bell peppers, cheese, vinaigrette, prosciutto, tomatoes and basil in medium bowl. Sprinkle with pepper. Refrigerate for 1 hour

Tomato Vinaigrette

Ingredients:

1 1/4 cups extra virgin olive oil
4 cups fresh tomatoes, seeded and finely diced
4 tablespoons chopped tarragon leaves
4 tablespoons chiffonade basil leaves
2 tablespoons minced parsley leaves
2 minced shallots
6 tablespoons lemon juice

Directions:

In a nonreactive mixing bowl, combine the diced tomatoes, herbs, shallots, lemon juice and 1 1/4 cups olive oil. Mix to combine and season with salt and pepper.

Warm Bean Salad With Fresh Herbs and Olives

An excellent side dish to meat or fish. Also good with shrimp added to the salad.

Ingredients:

3 cups cooked and drained white beans (or canned). If made from dried beans, save about 1/3 cup of cooking liquid.
2 tablespoons extra-virgin olive oil.
2 garlic cloves, minced
1/2 teaspoon finely chopped fresh rosemary
1/2 teaspoon finely chopped fresh thyme
Scant 1/3 cup bean cooking liquid, water or chicken broth
1/2 cup black olives, pitted and chopped
3 tablespoons chopped fresh flat-leaf parsley
4 large fresh basil leaves, torn into small pieces or chopped
2 tablespoons fresh lemon juice
1/2 teaspoon salt or to taste
Freshly ground black pepper, to taste

Directions:

Place the beans in a medium nonstick skillet and set aside.

Prepare herb mixture. Combine olive oil and garlic in a small skillet and cook on low heat until garlic is soft, about 3 minutes.

Increase heat slightly and add rosemary and thyme. Cook until the herbs begin to sizzle- do not let garlic burn.

Add the bean cooking liquid (or other stock) and olives, increase heat and boil for two minutes. Remove from heat.

Scatter the parsley and basil over the beans in the other skillet. Pour the dressing over them and cook over medium-high heat until the liquid is almost all absorbed by the beans.

Remove from heat and add the lemon juice, salt and pepper. Serve warm or at room temperature.

Italian Seafood Salad with String Beans

Ingredients:

1/2 cup extra-virgin olive oil
3/4 pound shelled and deveined large shrimp
Salt and freshly ground pepper
1 1/2 teaspoons finely chopped garlic
1 cup water
1/2 pound cleaned squid, bodies cut crosswise into 1/2-inch-thick rings, tentacles halved lengthwise
1/2 pound bay scallops or quartered sea scallops
1 pound mussels, scrubbed and debearded
1 1/2 pounds small clams scrubbed
3 tablespoons fresh lemon juice
1 pound mixed yellow wax and green beans, ends trimmed, beans cut into 2-inch lengths
1 cup cherry tomatoes, finely chopped
2 tablespoons shredded basil leaves
1 tablespoon minced flat-leaf parsley
Cayenne pepper
Lemon wedges, for serving

Directions:

In a large skillet, heat 1 tablespoon of the olive oil until shimmering. Add the shrimp, season with salt and pepper and cook over high heat, stirring occasionally, for 1 minute. Add 1/2 teaspoon of the garlic and cook, stirring, until the shrimp turn a light pink, about 1 minute. Transfer the shrimp to a platter. Add the water to the skillet and cook over high heat, scraping up any browned bits stuck to the bottom of the pan. Pour the pan juices into a bowl and wipe out the skillet.

Heat 1 tablespoon of olive oil in the skillet. Add the squid and scallops. Season with salt and pepper and cook, stirring, for 1 minute. Add 1/2 teaspoon of the garlic and cook just until fragrant, about 1 minute longer. Transfer to the platter.

Pour the reserved pan juices from the bowl into the skillet and cook over high heat, scraping up any browned bits stuck to the bottom of the pan. Add the mussels, clams and the remaining 1/2 teaspoon of garlic and bring to a boil. Cover and cook over high heat until the shells open, about 5 minutes. Using a slotted spoon, transfer the mussels and clams to a large bowl; discard any that do not open. When the shells are cool enough to handle, remove the meat and add it to the platter.

Pour any accumulated shellfish juices into the skillet and bring the liquid to a boil. Simmer over moderate heat until reduced to 1/4 cup. Pour the liquid into a large bowl. Add the lemon juice and the remaining olive oil and let cool. Stir in all of the seafood and let marinate in the refrigerator for 30 minutes.

Meanwhile, in a medium saucepan of boiling salted water, cook the beans until crisp-tender, about 5 minutes. Drain and cool under running water; pat dry. Add the beans, basil, tomatoes and parsley to the seafood salad. Season with salt and cayenne and serve with lemon wedges.

2 Tasty Salad Recipes plus Homemade Salad Dressings (heallovebe.com)
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Sonoma Valley Olive Festival: Vegan Caprese Salad (powerfulbeets.com)
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Quinoa Salad with Pesto Vinaigrette (sixtwists.wordpress.com)
Chickpea Salad (cookingwithsapana.wordpress.com)
Chick Pea Salad on Mediterranean Flat Bread (lacucinadicarluzza.wordpress.com)

Posted by jovinacooksitalian in arugula, Beans, Cheese, Fish, Healthy Italian Cooking, Italian Cuisine, Lettuce, Pasta, Prosciutto, Salad, Salad Dressing, tomatoes, Vegetables Tags: Italian dressing, Italy, Olive oil, Salad, Vinegar

2 comments

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