Category Archives: meat

May 15, 2015

Central States

As immigrants from the different regions of Italy settled throughout the various regions of the United States, many brought with them a distinct regional Italian culinary tradition. Many of these foods and recipes developed into new favorites for the townspeople and later for Americans nationwide.

Minnesota

The ICC (The Italian Cultural Center) was established as a center in Minneapolis for all things Italian and to serve as a beacon for classic and contemporary Italian culture through language, art, music, design, cinema, architecture and technology. The ICC draws Italian-Americans who want to learn more about the culture and connect with their roots.

Discovering modern Italy is a goal for ICC’s students. Some of the students who come to study language here also enjoy learning about what Italy is like now. The Center’s seven university-trained teachers are from Italy and bring their own diverse heritages into the classroom, giving students a glimpse of life in some of the small towns and villages.

Films are a big part of the Italian cultural experience. Since the development of the Italian film industry in the early 1900s, Italian filmmakers and performers have enjoyed great international acclaim and have influenced film movements throughout the world. As of 2015, Italian films have won 14 Academy Awards for Best Foreign Language Film, the most of any country.

Every year, the ICC presents a series of outstanding contemporary films in their annual Italian Film Festival. They also offer screenings throughout the year in the CineForum series.

Through the lens of drama, comedies, documentaries and movies, the view of Italy is broadened and offers a fresh perspective on the country and its people. It is a way to take a journey to Italy without leaving Minnesota.

The desire to show Twin Cities’ residents the real Italy has led them to select films by modern Italian directors for the ICC’s annual free film festival, held in collaboration with the Italian Film Festival USA and the Minneapolis College of Art and Design (MCAD). The Italian film series offers a glimpse into award-winning, post-war Italian films and the high fashion industry they launched.

Antipasti Skewers

Serves 8

Inspired by her travels and studies in Tuscany, Carmela Tursi Hobbins created Carmela’s Cucina to teach the art of Italian cooking and entertaining. Her experience blends years as co-owner of a successful catering business and her background as a classroom teacher. She has written two cookbooks, Carmela’s Cucina and Celebrations with Carmela’s Cucina.

Ingredients

• 1 pound package of fresh tri-colored tortellini
• 1 pint grape tomatoes
• 1 bunch of fresh basil
• 1 can quartered artichoke hearts
• 1 pint fresh bocconcini mozzarella balls
• 1 pint pitted olives
• 1/2 pound salami sliced thin
• 2 envelopes Good Seasons Zesty Italian Salad Dressing mix
• Bamboo skewers

Directions

Boil the tortellini for about 6 minutes in salted water.  Drain and put the tortellini into a bowl of ice water to stop the cooking. Wash the tomatoes and basil and pat dry.

Thread the tortellini, tomatoes, basil leaves, artichoke hearts, mozzarella, olives and salami (folded into quarters) onto the skewers.

Using one package of the Italian salad dressing mix, make up the dressing following the directions on the package and drizzle the dressing over the prepared skewers.

Sprinkle the contents of the second envelope of dried Italian Salad mix over the skewers and let marinate for several hours.

When ready to serve, assembled skewers can be stuck into a melon or pineapple half or laid on a lettuce lined tray.

Nebraska

Little Italy is a neighborhood in Omaha, Nebraska that, historically, has been the home to the city’s Italian population. Omaha’s first Italian community developed during the 1890s near the intersection of South 24th Street and Poppleton Street. It was formed by immigrants from southern Italy and Italian immigrants who moved there after living in the eastern states. In 1905, Sicilian immigrants settled along South 6th Street in the hills south of downtown. Additional immigrants from Sicily arrived between 1912 and 1913 and following World War I.

Two brothers, Joseph and Sebastiano Salerno, are credited with creating Omaha’s Little Italy, located near the Union Pacific yards in downtown. When Sebastiano took a job as an agent for a steamship company in 1904, he encouraged friends from Sicily to emigrate. Joseph then secured housing and jobs for the immigrants, particularly in the downtown Omaha’s Union Pacific shops that included grocery stores, clothing and shoe stores and the Bank of Sicily, established by the Salerno brothers in 1908.

Today, the Festival of Santa Lucia is still celebrated throughout Little Italy, as it has been since the arrival of the first immigrants. An annual festival called “La Festa” is held to unite the city’s Italian community and celebrate its heritage. Many other remnants of Little Italy endure, making this area distinct within the city.

Little Italy has several landmarks, including St. Francis Cabrini Church, built in 1908 at 1335 South 10th Street. Other landmarks include the Santa Lucia Festival Committee Hall at 725 Pierce Street; Marino’s Italian Grocery at 1716 South 13th Street; Sons Of Italy Hall located at 1238 South 10th Street and Orsi’s Bakery at 621 Pacific Street.

Orsi’s Bakery and Pizzeria is a gold mine for Italian fare. Their Sicilian style pizza, in particular, has been popular since they first opened in 1919. Passed through the Orsi family for over 90 years, the interior and the owners may have changed, but the recipes have stayed the same. Along with pizza, their Italian deli offers a variety of meats, cheeses, olives, peppers and desserts.

Steakhouse Spaghetti

Chefs at Omaha’s Piccolo Pete’s flavor the sauce for their spaghetti with beef steak trimmings and pork and beef bones. In the true sense of Italian American cuisine this recipe combines Italian heritage cooking with Omaha’s love of beef.

Serves 8

Ingredients

• 1/4 cup olive oil
• 1 lb. beef shank bones, trimmed
• 1/4 lb. raw steak trimmings (ask your butcher for this)
• 1 pork neck bone
• 10 cloves garlic, finely chopped
• 1 large yellow onion, finely chopped
• 1/2 cup tomato paste
• 3 1/2 tablespoons sugar
• 2 teaspoons. celery seeds
• 4 sprigs basil
• 3 (28-oz.) cans crushed tomatoes
• 2 bay leaves
• Kosher salt and freshly ground black pepper, to taste
• 1 lb. spaghetti
• Grated Parmesan, for serving

Directions

Heat the oil in an 8-qt. saucepan over medium-high heat. Working in batches, cook bones and steak trimmings until browned, 7–9 minutes. Transfer to a plate.

Add garlic and onion; cook until golden, 6–8 minutes. Add tomato paste; cook until slightly caramelized, about 3 minutes. Add sugar, celery seeds, basil, tomatoes, bay leaves, salt and pepper.

Bring to a boil. Reduce heat to medium-low; add bones and trimmings. Cook, until the sauce is reduced by a third, about 1 hour. Discard bones, trimmings, basil and bay leaves; shred the meat and add it to the sauce.

Bring a large saucepan of salted water to a boil. Cook spaghetti until al dente, about 10 minutes. Drain and divide among serving bowls; ladle with sauce. Sprinkle with Parmesan.

Kansas

The Columbus Park area is Kansas City’s Italian neighborhood. Although ethnic lines are less distinctly drawn than in years past, the unique character of the neighborhood remains. Unlike other Little Italys that blur into other neighborhoods, Columbus Park has established boundaries: the Missouri River on one side and the Heart of America Bridge on the other. As one of Kansas City’s oldest immigrant neighborhoods, it has also had a long history of social infrastructure and culture. By 1920 there were about 10,000 Italians living in the area.

The heart of the community is the Holy Rosary Catholic Church. Built in 1895, the Church was the result of petitioning by the local Italian community for a church. Bells still toll on Sunday mornings and services have continued in the building for more than 100 years.

The main business area is found along 5th street, where there are many Italian restaurants and grocery shops. You will find traditional foods and products at Garazzo’s Ristorante, LaSala’s Deli and LaRocca’s Grocery.

Wish-Bone Salad Dressing originated in Kansas City. In 1945, returning World War II veteran, Phillip Sollomi, opened a family-style chicken restaurant in Kansas City called, The Wish-Bone®. In 1948, Sollomi began serving his mother’s salad dressing made from a recipe she brought with her from her native Sicily. As demand grew, Sollomi began mixing the dressing in a 50-gallon drum and bottling it. The dressing became known as“The Kansas City Wish-Bone® Famous Italian-Style Dressing. Word of this unique salad dressing spread throughout the heartland. In 1957, Sollomi sold the business to Lipton.

Chef Jasper Mirabile grew up in an Italian family. Each year he travels back to Italy and his family’s hometown of Gibellina, Sicily to see family and friends. He also goes to do research on the authenticity of Sicilian cuisine and to learn as much as he can about its rich history.

He writes in The Kansas City Star, “ I like to say my mother is “old school” in her style of cooking. No short cuts, no microwaves, no cheating at all, just respecting traditional recipes and cooking methods. Unlike me, a short order line cook, mama measured everything exactly, never doubling a recipe, never experimenting with different ingredients, just preparing the same tried and true recipes over and over again since she learned to cook as a teenager. Mama learned to prepare her Sunday sauce, meatballs and braciole from her mother, Rosa Cropisi. Grandmother Cropisi brought the recipe over from Corleone, Sicily, never-changing a single ingredient. My mother claims my father only married her for her mother’s meatball recipe.”

Jasper Mirabile’s Recipe for Meatballs

Makes about  20

Ingredients

• 1 lb. Ground Pork
• 1 lb. Ground Beef
• 2 Large Eggs
• 1 cup Freshly Grated Romano
• 1 1/2 tablespoons Parsley, (Chopped)
• 3 Garlic Cloves, (Minced)
• 1/2 cup Onion, (Minced)
• Salt and Pepper, (To taste)
• 2 cups Plain Bread Crumbs
• 1 1/2 cups Water
• 1 cup Olive Oil

Directions

Place pork & beef in a large bowl. Add the eggs, cheese, parsley, minced garlic, onions and salt and pepper to taste. Mix.

Add the bread crumbs and blend into the meat mixture. Slowly add the water until the mixture is moist. Shape the meat mixture into 2 1/2- to 3-inch balls.

Heat the oil in a large skillet. Add the meatballs and fry in batches, being careful not to crowd the pan.

When the bottom half of the meatballs are well browned and slightly crisp, (usually takes about 5 to 6 minutes), turn them over and cook the other side for 5 minutes more.

Remove the meatballs from the heat and drain them on paper towels. Simmer in your favorite sauce.

Chef Jasper J. Mirabile Jr. runs his family’s 59-year-old restaurant, Jasper’s, with his brother. He is the author of The Jasper’s Kitchen Cookbook. Chef Mirabile is a culinary instructor, a founding member of Slow Food Kansas City and a national board member of the American Institute of Wine and Food. He hosts a weekly radio show, “Live! From Jasper’s Kitchen” on KCMO 710 AM and 103.7 FM.

Oklahoma

Krebs began as a small coal-mining camp inhabited by the English, Irish and Italian miners. The commercial exploitation of coal in the Native American Territories began in 1872, with the completion of the Missouri, Kansas and Texas Railway. A few years later, the Osage Coal and Mining Company leased the property on which the town of Krebs emerged. The first mine opened in 1875 and twenty years later, 15 mines were operating in the area.

Krebs, Oklahoma is considered the center of Italian culture in the state of Oklahoma. Most of the immigrants who found their way to Oklahoma settled in the coal-producing communities in Pittsburg County and in the Choctaw Nation. Italian immigrants to Oklahoma were predominantly from northern Italy. They came as families and often established strong ethnic communities. In 1910, there were 2,162 Italians living in Pittsburg, Latimer and Coal counties. Later on the region attracted immigrants from southern Italy.

First-generation Oklahomans learned Italian from their parents. There aren’t many first-generation Italian Americans left in Krebs. The language hasn’t made it down through the generations, but it can still be heard during festivals and community events, especially over a game of bocce ball. The Italian Festival has been running for 40 years and is the community’s biggest single event.

When Kreps’ resident, Joe Prichard, took his family back to the Italian town his grandfather emigrated from, he was surprised by how familiar it felt. “The little village my grandfather left was almost a clone of the village he came to in Oklahoma,” he said. Joe discovered that San Gregorio Magno, in the Campania region, was not only the same size as Krebs, but community life there also centered around the Catholic Church. Even the town’s differences created parallels for him.

Krebs is famous throughout Oklahoma for its many Italian restaurants. Isle of Capri, “Pete’s Place” and Roseanna’s, to name a few, have been there for generations. A specialty of the region is Lamb fries, the name generally given to lamb animelles (testicles) that have been peeled, rolled in cracker meal and fried. Lamb fries are served in many Italian restaurants, particularly in Oklahoma’s “little Italy” and the Cattlemen’s Steakhouse located in the Oklahoma City Stockyards.

Three years after his arrival, at the age of 11, Pietro began working in the coal mines, changing his name officially to “Pete Prichard.” Through hard work and determination, he managed to make a meager living. However, in 1916, when Pete was 21 years old, a massive cave-in nearly cost him his life. He survived, but the accident crushed his leg in such a way that he couldn’t return to work in the mines.

To help pass the time, Pete took an interest in brewing beer. He found a unique recipe brewed by the local Native American tribe, the Choctaw, which made use of the plentiful supply of golden wheat that grew on the Oklahoma plains. Pete experimented and tested until he perfected his own version, which he named choc® beer.

Before long, other immigrant miners began gathering at his house regularly to relax and enjoy a beer during breaks. Then, it only seemed natural to start fixing the men a hearty lunch to go along with the beer. That’s the Italian way! He served “family-style” helpings of homemade Italian specialties like spaghetti, meatballs, ravioli and sausage. In 1925, Pete officially opened a restaurant in his home and, since everyone had always just called it “Pete’s Place®”, the name stuck.

When Mike Lovera’s Grocery first opened in 1946 in Krebs, it was a regular mom-and-pop general store and meat market. But it was the homemade Italian sausage that made Lovera’s store stand out from the competition. A specialty Italian grocery store would find it hard to survive in most towns of 2,000 people. But Krebs has been largely Italian since immigrant coal miners arrived in the 1870s and the town has no problem supporting a grocery store, three Italian restaurants and a Catholic church.

Along with about 40 imported Italian products, Lovera’s is famous for its caciocavallo, a milky cheese covered in wax. Initially, Lovera bought caciocavallo from local Italians who made it at home, but when the supply started to dry up, Lovera learned how to make it.

Sausage and Peppers

Source: News OK, Dave Cathey, Food Editor

Ingredients

• One 16-ounce coil of fresh Lovera’s sausage
• 1 whole garden-fresh green pepper, cut in 1-inch pieces
• 1/2 onion sliced in 1-inch pieces
• 1 jalapeno cut in thick slices, optional
• 2 tablespoon olive oil, divided
• Salt and pepper

Directions

Preheat oven to 400 degrees F.

Brush sausage with 1 tablespoon oil and place in a cast-iron skillet or small roasting pan.

Roast sausages 20 minutes.

While the sausages are roasting, toss onions and peppers with remaining oil, salt and pepper in a mixing bowl.

After 20 minutes in the oven, turn the sausages over and top with the onion-pepper-oil mixture. Roast another 20 minutes and remove the pan from the oven.

Remove the sausages from the pan, let sit five minutes, then cut in slices and toss with the onions and peppers in the pan.

Serve with pasta and Italian tomato sauce or with crusty bread.

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Posted by Jovina Coughlin in Appetizer, artichokes, Beef, Cheese, Italian Cuisine, Kansas, meat, Meatballs, Minnesota, Nebraska, Oklahoma, onion, Pasta, peppers, Sauces, Sausage, Vegetables Tags: Italian American communities, regional cooking