Ingredients
Pesto
1-28 oz can of fire-roasted red bell pepper strips, drained
4 garlic cloves
¼ cup fresh basil
4 tablespoons extra virgin olive oil
¼ cup grated Parmesan chees
Salt and pepper to taste
Pasta
1 cup ricotta cheese
1 tablespoon olive oil
1 large shallot, minced
4 spicy Italian sausage links, cut into 1-inch pieces
2 medium zucchini, cut into 1-inch pieces
1 lb or 500 gr. Pacheri pasta {pasta rings}
Grated Parmesan cheese for garnish
Directions
Place the pesto ingredients in a food processor. Pulse until a smooth sauce forms. Pour into a bowl and fold in the ricotta cheese.
Cook the pasta in boiling salted water until al dente according to ing to the package instructions.
While the pasta is cooking heat the oil in a large skillet and brown the sausage pieces. Add the shallots and zucchini and cook until the zucchini is tender and the sausage is cooked.
With a large spider, scoop the pasta rings out of the cooking water and place them directly into the skillet. Mix well. Then add the creamy pesto and heat gently until hot. Serve in pasta bowls with grated cheese for a garnish.
Pork Seasoning
2 teaspoons dried parsley
2 teaspoons dried Italian seasoning
1 1/2 teaspoons black pepper
1/2 teaspoon fennel seed
1/2 teaspoon paprika
1 teaspoon red pepper flakes
2 teaspoons salt
1 tablespoon minced garlic
1 teaspoon minced dried onions
Combine all ingredients in a jar and stir well. Store in an airtight container.
To use: Stir 4 teaspoons of seasoning into 1 pound of lean ground pork and set aside for the recipe below. Save the remaining seasoning for another recipe.
Pasta Sauce
2 tablespoons butter
2 tablespoons extra virgin olive oil
1 medium onion, chopped
2 chopped garlic cloves
1 lb seasoned pork, see recipe above
2 tablespoons tomato paste
28 oz can of whole cherry tomatoes {Cento}
28 oz can fire roasted red pepper strips, undrained
5 fresh basil leaves,
2 pinches of sea salt
Pasta
1 lb bucatini pasta
Parmesan cheese
Directions
For the sauce
Melt the butter and olive oil in a large, deep skillet with a cover.
Add the seasoned pork to the pan and cook until lightly brown. Add the onion and garlic. Cook until the onion softens, about 5 minutes. Add the tomato paste and cook 1 mi ute. Add the remaining sauce ingredients.
Bring the mixture to a boil. Reduce the heat to low, with the cover ajar cover cook the mixture until it thickens for 2 hours.
For the pasta
Cook the pasta according to package directions to just the al dente stage. Using tongs transfer the pasta from the cooking water to the pan with the sauce and cook gently for 2 minutes Serve in pasta bowls topped with grated Parmesan. add a green salad and bread if you want a fuller meal.
Codfish Cakes with Roasted Red Pepper Sauce
Makes 12 medium cakes
2 russet potatoes, peeled and cubed
1 lb cod fillets or any white fish fillets you like
1/2 teaspoon salt
1/4 cup Greek yogurt
1/4 cup chopped fresh parsley
1 egg, beaten
1/2 teaspoon dried Italian seasoning
1 tablespoon freshly squeezed lemon juice
1 cup plain panko crumbs
1 large clove of garlic, grated
1/4 teaspoon freshly ground black pepper
1/4 cup olive oil, divided
Kale sauteed with garlic
Roasted Red Pepper Sauce, see below
Directions
Cook the potatoes in boiling salted water. Drain and mash.
Put about an inch of water in the bottom of the large nonstick skillet and bring to a simmer over medium-high heat. Season fish with 1/4 teaspoon of the salt and add it to the pan. Cover the pan and simmer fish over low heat until just done 6 to 8 minutes.
Remove Fish from the pan with a slotted spoon and drain on paper towels. Pour out the water and dry the pan.
Allow fish to cool slightly, about 5 minutes, and pat completely dry. Place in a mixing bowl and flake the fish with a fork. Add mashed potatoes. yogurt, parsley, egg, Italian seasoning, lemon juice, garlic, pepper, and remaining 1/4 teaspoon salt. Stir to combine.
Shape mixture into 12 (¼ cup) round cakes. I prefer smaller portions but if you would like larger cakes use a ⅓ or ½ cup measure. Freeze extra cakes for another meal. They heat well in a hot oven.
Coat cakes in panko. If you have time refrigerate cakes up to 4 hours before cooking. Chilling for a while actually helps them hold together and keep their shape.
Heat 2 tablespoons of the oil in the skillet over medium heat. Add 6 cakes and cook until brown and crisp, 2 to 3 minutes. Turn cakes, and cook until golden brown on the other side, 2 to 3 minutes longer. drain on paper towels. Repeat with the remaining cakes and oil. Serve hot with roasted red pepper sauce and sauteed kale.
Roasted Red Pepper Sauce
In a blender, puree 1/2 cup roasted red bell pepper (jarred is fine) with 1 clove garlic, 1 tablespoon balsamic vinegar, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Add 1/4 cup olive oil and blend.
For the kale
2 tablespoons olive oil
1 garlic clove, peeled, sliced
2 bunches kale, washed, stalks removed, roughly sliced, blanched for 2-3 minutes in salted water, drained
Salt and freshly ground black pepper
2 tablespoons fresh lemon juice
Heat the oil in a deep skillet over medium heat and add the garlic. Stir-fry for one minute, then add the kale and stir-fry for 4-5 minutes, or until tender. Add the lemon juice and season, to taste, with salt and freshly ground black pepper.
The province of Caserta is in the Campania region of Italy located 40 kilometres (25 miles) north of Naples. It is an important agricultural, commercial and industrial area. The Roccamonfina Regional Park is the location of an extinct volcano whose eruptions shaped this region long ago. It is an ideal habitat for the chestnut forests, vineyards and olive groves that are found in the area.
Festivals and fairs that marry both the sacred and the pagan recall the history, culture and traditions of Caserta Province – in particular, the Sagra delle Pallottole, a food festival held every year in San Leucio. The event features a historic procession in which participants wear traditional clothing and the local women prepare and serve potato croquettes. Exhibits, events, concerts and the famous float parade all enliven the streets in celebration of one of the most colorful times of the year, Carnevale.
The cuisine of Caserta is made of simple recipes using local products.
Buffalo mozzarella is produced with craftsmanship in this province. It is often made into different shapes: round, braided, knotted or small balls. The water buffalo milk is also used to make butter and other cheeses such as, burrino, burrata, smoked provola and fresh or dried ricotta. Salaprese is a sheep’s milk cheese that is not matured but eaten right after having absorbed the salt. It tastes fresh and sweet, with a strong hint of sheep’s milk.
Local farms supply meat used to prepare cold cuts such as capicollo, prosciutto di Monte, pancetta tesa and the filet, Vairano Patenora. The province is also famous for its salsiccia, a sausage seasoned in special terra-cotta vases.
The Campanella artichoke, porcini mushroom, the many varieties of apple, the golden plum and the chestnut are all delicacies that distinguish the local cuisine.
Desserts consist of honey and walnut biscuits; pigne are glazed sweets and a pastry called serpentone that is stuffed with honey and walnuts.
The wine list is long as well and includes Asprinio di Aversa, Falerno del Massico and Galluccio, all labeled DOC.
Culinary Specialties of Caserta
Mozzarella di Bufala Salad
Ingredients
- Buffalo mozzarella (1 large ball for every 2 servings)
- Breadcrumbs
- All purpose flour
- Salt & pepper
- 2 eggs
- Olive oil for frying
- Mixed salad greens
Sauce
- 1 large red bell pepper
- 1/3 cup mascarpone cheese
- 1/4 cup extra virgin olive oil
- 1 garlic clove
- 1 small chili pepper
- Handful of basil leaves, plus extra for garnish
Directions
Make the sauce first.
Grill the red pepper, turning it often until it starts to char evenly on all sides. When cool enough to handle, peel away the skin, cut open the pepper and clean out the seeds and any pulp. Cut the flesh into smaller pieces and place in a food processor along with the oil, chili pepper, garlic, basil, salt and mascarpone. Process until smooth. Taste and correct for salt. Place in the refrigerator to thicken while you prepare the other ingredients. Remove the sauce about 5 minutes before serving and give it a good stir.
Tip: You can make the sauce in advance to save time. It will keep for a few days. If you want a thicker sauce, leave out the olive oil.
Prep the mozzarella.
Set out a plate for flour and another for the breadcrumbs. Beat the eggs in a shallow bowl. Drain the mozzarella and slice each ball in half. Gently pat both sides of the slices dry with a paper towel. Dredge each piece of cheese in the flour, then the egg and then the breadcrumbs, making sure to cover the cheese entirely; set aside on waxed paper. Repeat until all the cheese is breaded. Depending on how many cheeses you are using, you may need more breading ingredients.
You can serve all the cheese on one platter with the salad or as individually plated servings. Arrange the salad greens accordingly.
Heat the olive oil. You want at least an inch of cooking oil, so use a small pan and fry the cheese in batches. Gently slide the slices into the oil. They are ready to turn over after about 3 minutes, or when the bottom has turned golden brown and firm. Gently turn them and cook for another 3 minutes. When golden and crunchy on all sides, transfer the cheese to paper towels to drain and lightly salt them.
Let them cool slightly, but be sure to serve them warm-hot. You can also slice them in half. Drizzle the pepper cream sauce directly over the cheese and garnish with fresh basil leaves.
Linguine with Colatura di Alici and Erbe di Campo
Ingredients
- 1 lb (500 gr) linguine
- 1 ½ lbs (700 gr) wild greens or broccoli rabe
- 3-4 cloves of garlic
- 1 tablespoon colatura di alici (Italian anchovy sauce)
- 4 tablespoons extra virgin olive oil
- Salt to taste
- 1 teaspoon chili flakes
Directions
Wash and clean the broccoli rabe and cut them into 2-inch pieces; set aside.
In a large pan, sauté the garlic in the olive oil until lightly golden, add the broccoli and season with salt. Cook over medium heat until the broccoli is tender, then remove the pan from the heat.
Place a pot of salted water on the stove and bring to a boil. Add the pasta and cook until al dente. Reserve 1 cup of the pasta cooking water.
Once the pasta is cooked, drain it and add it to the pan with the broccoli. Toss the mixture over low heat, add the colatura and chili; toss again to coat the pasta evenly.
Add a couple of ladles of pasta cooking water to create a creamier sauce. Serve hot.
Salt Cod Baked in Spicy Tomato Sauce
Ingredients
- 2 pounds (900 g) thick salt cod fillets
- 1 clove garlic, crushed
- 1 tablespoon olive oil
- 1 teaspoon hot red pepper flakes (chili)
- 2 tablespoons chopped fresh parsley
- 2 cans (each 12 ounces; 340 g) Italian plum tomatoes, pureed
- 1/2 teaspoon sugar
- 2 teaspoons dried oregano
- Vegetable oil for frying
- All-purpose flour for dredging
- Coarse salt and freshly ground pepper
Directions
Salt cod must be soaked overnight before cooking to remove the salt. Place it in a bowl with cold water to cover and soak for 24 hours, changing the water three or four times.
If you’re in a hurry, try the quick-soak method. Rinse the cod under cold running water for 15 minutes. Place it in a pan with cold water to cover and gradually bring to a boil. Drain the fish and rinse in cold water. Repeat the boiling and rinsing process two or three times.
Cut the cod into 4 x 1 1/2-inch (10 X 4-cm) pieces, then pat dry with paper towels and set aside.
Preheat the oven to 350 degrees F (180 C).
Sauté the garlic in the olive oil until golden. Remove the skillet from the heat and add the hot pepper flakes and parsley. Stir, then replace the skillet on the stove. Add the tomatoes, sugar, salt, pepper and oregano. Simmer 5 minutes and set aside. Remove and discard the garlic.
Heat the vegetable oil in another skillet over moderate heat. When a cube of bread browns in about 1 minute, the oil is ready for frying. Flour the cod fillets lightly and fry until golden on both sides. Drain on paper towels.
Arrange the cod fillets in a bake-and-serve dish and cover with the tomato sauce. Bake for 20 minutes.
Limoncello Sorbet Cups
Ingredients
- 2 cups water
- 1 ¼ cups sugar
- 1/2 cup fresh lemon juice
- 1/2 cup limoncello
- Lemon zest from two lemons
- 1 pinch salt
- Lemon cups (1 hollowed out lemon per serving)
Directions
Bring the water and sugar just to a boil in a sauce pan, stirring frequently, until you have a thick, clear syrup. Turn off the heat and let cool.
Transfer the syrup to a bowl and add the lemon juice, lemon zest, limoncello and salt. Stir well and transfer to a ceramic baking dish or plastic container, cover and freeze for at least 3 hours.
Check the sorbet periodically and move it around with a fork. When ready, scrape the sorbet with a fork; then use an ice cream scoop to serve.
To make the lemon cups:
Slice ¾ of an inch off the stem side of the lemons. Using a paring knife and teaspoon, carefully cut and scoop out the lemon pulp. Do this over a bowl so you can save the juice. Slice about ¼ inch from the bottom of the lemons, so they will stand.
Freeze the cups along with the sorbet. When the sorbet is ready, fill the cups and place them back in the freezer until serving. You can make a batch of several sorbet cups in advance.
Peppers are plentiful this time of year and can be found at a reasonable cost. So this is the perfect time of year to think about preserving some of the peppers you buy for the winter months when they cost a fortune.
Some of the pepper varieties that are common are: California Wonder, Big Bertha Green, Red, Yellow and Orange Bell, Marconi, Italian Roaster, Mariachi, Pimento, Super Cayenne, Chinese Lantern, Jalapeno, Hot Banana, Cajun Belle, Cubanelle, Poinsettia and Sangria.
Peppers are extremely easy to freeze. Wash them, pat them dry, chop or slice them, place them in a freezer bag and store them in the freezer! Diced into small chunks, peppers are ready for casseroles, egg dishes, stir fry, fajitas, etc. Whole peppers are perfect for stuffing and baking. Defrosted frozen peppers will be a little mushy but they are perfect for cooking.
Of course, you know you can add peppers to omelets, soups, pizza or pasta. One of my favorite recipes is to make roasted red peppers. They are delicious in salad, on pizza and in sandwiches. They are also perfect for an antipasto platter.
Roasted Red Peppers
Wash and dry red peppers – leaving them whole with the stem intact. Char the peppers using an outdoor grill set for medium heat. Place the peppers directly on the grate until one side is charred. Work carefully so that as soon as one section of a pepper is blackened, turn the peppers to a side without charring. (Charring can also be done on a grill pan or in the broiler.)
Once all the sides of the peppers are blackened, place them in a large bowl. Cover the bowl with a clean towel. (Or place in a plastic bag and seal or place in a brown paper bag and close it.) The steam will help to loosen the skin, making them easy to peel once they cool.
When the peppers are cool to the touch, remove and discard the skins. Remove the stem, seeds and ribs. Cut in quarters. Place in a covered container and drizzle with a little olive oil and vinegar. They will keep for a few weeks in the refrigerator.
Roasted Red Pepper Sauce
You can make a delicious sauce from the roasted red peppers that you can use over grilled meat or over pasta.
Ingredients
- 2 large roasted red peppers
- 1/4 cup extra virgin olive oil
- 1 large garlic clove, smashed
- Salt & Pepper
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon red chili flakes
- Basil leaves
To make the pepper sauce: Place all of the ingredients in a processor and pulse until smooth. Add salt and pepper to taste. Garnish with basil leaves.
Italian Vegetable Soup
4-6 servings
Ingredients
- 1 tablespoon olive oil
- 8 oz. boneless chicken, cut into small cubes
- 2 Italian frying peppers, finely diced
- 1 yellow bell pepper, finely diced
- 1 hot pepper, diced or 1/4 teaspoon dried crushed red pepper
- 1 onion, chopped
- 3 stalks celery, diced
- 1 carrot, diced
- 3 large garlic cloves, chopped
- 2 tablespoon fresh basil, sliced
- 2 teaspoons fennel seeds, crushed
- 6 cups canned low-salt chicken broth
- 1 cup dried short pasta
- Grated Parmesan cheese
Directions
Brown chicken in a Dutch oven or a stock pot with the olive oil. Add the peppers, onion, celery, carrot and garlic to the pan and sauté until the vegetables are tender, about 5 minutes.
Add seasonings and broth. Cover the pot and simmer 10 minutes. Increase heat to high and bring soup to boil. Add pasta and boil until tender, about 5-6 minutes.
Season soup to taste with salt and pepper. Serve with grated cheese.
Italian Pepper & Egg Sandwich
My favorite sandwich growing up.
4 servings
Ingredients
- 4 green or red bell peppers (or Cubanelle or Italian sweet frying peppers) seeded and sliced.
- 1 small onion, sliced thin
- 5 large eggs, whisked in bowl with 1 tablespoon water
- 2 cloves garlic, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- Grated Parmesan or Romano Cheese
- 1 loaf of Italian bread, sliced or 4 ciabatta rolls
- Crushed red pepper
Directions:
In large skillet add olive oil and garlic and saute on low until garlic is golden, (do not burn). Add peppers and onion, season with salt and pepper, stir to coat the vegetables with oil.
Continue cooking on low heat, stirring frequently, until the peppers are soft. Raise heat to med-high and add eggs, stirring well to mix the eggs into the peppers.
Cook eggs thoroughly, but be careful not to burn them. Sprinkle with cheese and red pepper. Serve on an Italian roll or on Italian bread.
Rigatoni with Peppers & Pancetta
Sometimes I add sliced and browned Italian sausage instead of the pancetta.
5 servings
Ingredients
- 10 ounces dried rigatoni
- 4 slices pancetta, cut into small pieces
- 1 tablespoon olive oil
- 1 large red bell pepper, cut into strips
- 1 large yellow bell pepper, cut into strips
- 2/3 cup sliced onion
- 1 teaspoon finely chopped fresh garlic
- 1/4 cup small pitted ripe olives
- 1/4 pound Provolone Cheese, shredded
- 1/4 teaspoon ground red pepper (cayenne)
- 1/4 cup chopped fresh parsley
Directions
Cook rigatoni just to the al dente stage. Drain.
Cook the pancetta in a large skillet over medium-high heat until crisp. Remove the pancetta from the pan; set aside.
Add the olive oil, bell peppers, onion and garlic to the reserved pan drippings in the skillet. Cook over medium heat, stirring occasionally, until the peppers are tender.
Add cooked rigatoni, pancetta and all the remaining ingredients except the parsley. Continue cooking, stirring occasionally, until the cheese is melted. Sprinkle with parsley and serve.
Baked Chicken, Sausage, Potatoes and Peppers
Serves 6-8
Ingredients
- 1 tablespoon olive oil
- Salt and Pepper
- One 3 lb. organic chicken, cut into 10 pieces or 1 whole bone-in chicken breast, cut into 4 pieces and 6 bone-in thighs,skin removed
- 1 pound Italian sausage (pork, chicken or turkey), cut into 2 inch pieces
- 2 garlic cloves, minced
- 2 lemons
- 2 teaspoons dried oregano
- 4 medium baking potatoes, cut in fourths
- 2 green and 2 red bell peppers, cut into one inch strips
- 1 large sweet onion, cut into eighths
Directions
Preheat the oven to 450 degrees F.
Pour 1 tablespoon olive oil in the bottom of a roasting pan and spread over the bottom of the pan. Place the chicken in the pan, skin side down.
Salt and pepper both sides of the chicken pieces and scatter the sausage around the chicken.
Bake 15 minutes. Turn the chicken and sausage pieces and bake 15 minutes more.
Squeeze the lemons over the chicken and place the lemon skins in the roasting dish. Sprinkle chicken with minced garlic and the oregano.
Add the potatoes, onions and peppers to the pan and sprinkle with salt.
Lower the oven temperature to 400 degrees F.
Cover the pan with foil and bake 1 hour, turning the ingredients after 30 minutes. Serve with warm crusty bread, if desired.
Rocky Mountain States
As immigrants from the different regions of Italy settled throughout 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 local communities and later for Americans nationwide.
Wyoming
Wyoming Coal Camps
Classic Example of an American Entrepreneur:
Italian Immigrants came to Wyoming in the late nineteenth and early twentieth centuries, and most worked in Wyoming’s mining industry. The bulk of Italian immigration to Wyoming was between 1890 and 1910. By 1910, 7.7 percent of Wyoming’s foreign-born population was Italian. The Italian immigrants originated from the northern provinces of Lombardy, Tuscany, and Piedmont. By 1920 more than sixty percent of Wyoming’s Italians lived in Laramie, Sweetwater and Uinta counties.
Domenico Roncaglio was born in Rock Springs, Wyoming, in 1916. The son of Italian immigrants, he was known as “Teno” to his friends and later changed his last name to Roncalio. Teno was one of a family of nine children. Teno obtained his first job, operating a push cart at the age of five years. The next year he took over a shoe shine stand in a local barber shop. By the time he was sixteen years old, Teno had passed the Wyoming Barber Board of Examiners and was the holder of a Journeyman Barber’s Union card. Teno worked in the barber shop throughout his high school years but after graduation went to work on the Rock Springs Rocket as a combination reporter and advertising salesman. For six years Teno worked for the newspaper, gaining much valuable experience.
In 1938 he entered the University of Wyoming as a Journalism and pre-law student. To help out with expenses, Teno and a Rock Springs buddy, Frank Larrabaster, made stencil duplicates of basketball schedules and sold advertising to go with them. During his years at the University, Teno ran a snack bar in his dormitory, waited tables and washed dishes at Annie Moore’s boarding house, tended the furnace, shoveled snow and scrubbed floors. Any job was a good job as long as it helped pay the college expenses. During his second year at the University, Teno was elected Student Body President and got his first taste of politics.
His service to the people of Wyoming had to wait, though, since America went to war. In 1942, Teno joined the Army and fought with the First Infantry Division, 18th Regiment, in North Africa. Teno later fought in Sicily, Italy and on D-Day on Omaha Beach in Normandy, France. Teno was also there as the Americans fought Germany and ended the War in Europe. Teno Roncalio would leave the Army a Captain with a Silver Star for gallantry and returned home a hero. That is when his long career as a public servant began. After returning to the University of Wyoming to complete his law degree, Teno would serve his community and state as a Representative in Congress for 5 terms.
Source: Teno Roncalio, U. S. CONGRESSMAN FROM WYOMING by Mabel E. Brown.
Roasted Red Pepper Lasagna
By Deborah Johnson of Cody, Wyoming
9 servings
Ingredients
- 4 medium sweet red peppers
- 9 lasagna noodles
- 4 garlic cloves, minced
- 1 tablespoon olive oil
- 1 can (28 ounces) crushed tomatoes
- 2 tablespoons minced fresh parsley
- 1 teaspoon sugar
- 1 teaspoon dried basil
- 1/2 teaspoon pepper
- 1/4 cup butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 2-1/2 cups fat-free milk
- 1 cup shredded Parmesan cheese
Directions
Cut each pepper into quarters; remove seeds. Place peppers, cut side down, on a foil-lined baking sheet. Broil 4 in. from the heat for 20-25 minutes or until skin is blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. Peel off and discard skin. Cut peppers into 1/4-in. strips.
Cook lasagna noodles according to package directions; drain. In a saucepan, cook red peppers and garlic in oil for 1 minute; add the tomatoes, parsley, sugar, basil and pepper. Simmer, uncovered, for 20 minutes. In a saucepan, melt butter. Stir in flour, salt and nutmeg until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Spread 1 cup pepper sauce in a 13-in. x 9-in. baking dish coated with cooking spray. Top with three noodles, 1-1/2 cups pepper sauce, 1 cup white sauce and 1/3 cup Parmesan cheese. Repeat layers. Top with remaining noodles, white sauce and pepper sauce. Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Sprinkle with remaining cheese. Let stand for 15 minutes before cutting.
Colorado
Italians first started coming to Colorado as early as the 1850s. They came for many reasons but the majority — particularly later immigrants — came to improve their lives and the lives of their families.
In the late 1800s and the first half of the 1900s, the area in Denver between Broadway and Zuni Streets on the east and west and 46th and 32nd Avenues on the north and south was known as “Little Italy”. It was an area of Italian grocery stores and bakeries, community bread ovens, churches and schools; an area where a new wave of immigrants from all over Italy moved to and where they were comfortable and socially secure in a new country.
The area along the South Platte River sandwiched between Denver’s growing downtown and the hills to the west was known as “The Bottoms”. Here many of the first Italian immigrants settled. There was also farmland along the South Platte where they could grow cash crops of vegetables that were then sold in small, neighborhood shops and from push carts and horse-drawn wagons throughout the neighborhoods of Denver.
Although created by accident, these neighborhoods combined many elements of wise urban planning and organization — self-contained communities with their own institutions. They offered, first, a cloak of familiarity — the language, customs and foods of the homeland and they fostered valuable social and economic networks, helping the newest arrivals to get established quickly.
Denver’s Italian American Bank
The Denver Post reported that members of the Polidori family have been blending ground pork with just the right balance of salt and spices for more than 80 years.
Ensconced in an unpretentious building that includes what was once the carriage house behind the old Coors Mansion in north Denver, Steve Polidori and his sister, Melodie Polidori Harris, are continuing a tradition launched in 1925, when their great-grandfather, Rocco and his wife, Anna, opened Polidori’s Grocery and Meat Market. It was there that Anna first prepared the sausage recipe she brought with her from Abruzzi, her hometown in Italy.
Polidori
Anna came through Ellis Island and ended up in Utah, where she met and married Rocco, who was then a miner. After he fell victim to black lung disease, they moved to Colorado for fresh air. Rocco’s brother owned a grocery store. In time Rocco and Anna bought the store. She became the butcher. From time to time, she would make sausage for her husband and herself. Customers would come in, smell the sausage cooking, ask for samples and, before long, they were asking to buy it.
When they could no longer run the store, their sons, Louis and Augie, took over and ran it for almost 40 years. The brother-sister team (the son and daughter of Gary, an attorney, and Ruth Ann Polidori, a retired district court judge) represents the fourth generation to sustain the family business.
Today, the Polidori twosome are behind the Polidori Meat Processors, a family business that has grown its product line to include chorizo, breakfast sausage, bratwurst and meatballs, in addition to hot and mild Italian sausage. Polidori sausages are now found throughout the metro area.
Rigatoni with Polidori Sausage
4 appetizer servings
Ingredients
- 1/2 pound rigatoni
- 1/4 pound spicy Polidori Italian sausage, casing removed
- 2 garlic cloves, thinly sliced
- 1 1/2 cups prepared marinara sauce
- 1/2 teaspoon dried crushed red pepper
- 1/4 cup grated mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon chopped fresh Italian parsley
- Extra-virgin olive oil
Directions
Cook rigatoni in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta.
Meanwhile, preheat broiler. Cook sausage in heavy large pot over medium-high heat until no longer pink, stirring frequently and breaking up with back of wooden spoon. Add garlic and sauté until soft, about 2 minutes. Drain off excess oil and return pot to medium-high heat. Stir in marinara sauce and crushed red pepper, then pasta. Season to taste with salt and pepper.
Divide pasta among four 1 1/4-cup soufflé dishes or custard cups. Sprinkle mozzarella and Parmesan over. Place in broiler until cheese melts and begins to brown, watching closely to prevent burning, about 1 1/2 minutes. Sprinkle rigatoni with parsley, drizzle with olive oil, and serve.
Utah
Italian immigrants were one of the largest groups of Europeans to move into Utah. The bulk of Italians came to Utah during the period from the 1890s to the 1920s in response to demands for unskilled labor in the mining and railroad industries. Italians came primarily from the regions of Piemonte, Veneto, Abruzzi, Lazio, Calabria and Sicilia. Immigrants were attracted to four counties, Carbon, Salt Lake, Tooele and Weber. Coal mining, metal mining, work in the mills, smelters, refineries, railroading, farming, ranching and involvement in service-related industries and businesses provided livelihoods for these immigrants.
Italian coal miners played an important role in the Carbon County strike of 1903-04 with labor organizer, Carlo Demolli, assuming a leading role for the United Mine Workers of America. From the late 1910s through the 1930s, Frank Bonacci from Decollatura, Italy, led a tireless effort for UMWA recognition. After union recognition was achieved in the 1930s, Bonacci became the first Italian-American elected to the Utah House of Representatives.
As an early hub of the D&RGW Railroad, the town of Helper became an important Italian settlement. Joseph Barboglio became especially important as the founder of Helper State Bank, an institution that aided Italians with their economic needs.
Many immigrants resided in Salt Lake City and in the mining areas of Bingham Canyon, Magna, Midvale and Murray. The west side of Salt Lake housed a “Little Italy” around a cluster of shops and businesses that catered to Italian tastes. One such establishment was F. Anselmo and Company, located on Rio Grande Street.
In the south end of the city, immigrants had truck farms that supplied fruit and produce to the Farmer’s Market in Salt Lake City. Others, including Luigi Nicoletti, operated goat ranches that specialized in cheese and meat goods sold to Italian miners.
Those who lived in Tooele County found work in the mining town of Mercur, an early central location for Italians and the site of one of their first fraternal organizations. Photographs survive that show bocce (a form of bowling) being played by Italians in the streets. Work was found in the Tooele smelter (run by the International Smelting and Refining Company), where safety signs were printed in Italian and other languages.
Italian-language newspapers produced in Utah included Il Minatore, La Gazzetta Italiana, La Scintilla, and Il Corriere D’America.
Sunnyside had its own Italian band, complete with a music professor from Grimaldi, Italy. Salt Lake City Italians enjoyed the music of various individuals and bands who often played at dances and celebrations. Even the San Carlo Opera Company managed to give concerts in Utah. Accordion, guitar and mandolin music could be heard emanating from many of the mining camps.
Source: Philip F. Notarianni, Italianita in Utah: The Immigrant Experience.
Cristiano and Silvia Creminelli have made Salt Lake City home for authentic Italian salumi. The Creminelli family has been producing artisan meat products in Italy as far back as the oldest aunt can remember and, legend has it, as far back as the 1600s. The Creminellis decided to bring their products to America, specifically Utah, because of the quality pork found there.The Cristianos also brought other authentic Italian flavors to the Beehive State. Cristiano’s wife, Silvia, is an excellent cook in her own right and teaches cooking classes in the city. “We come from the land of rice,” says Silvia. “Piemonte.” So instead of pasta or polenta, a risotto is the center of a meal. It’s not a side dish. It’s served on its own, so the creamy texture and rich flavors can be savored solo. For this dish, Silvia starts with arborio rice and takes it through the traditional steps: the soffrito, the tostatura and the mantecatura.”
Risotto Alla Birra Mortadella E Mascarpone
Serves 4
“This is an extremely easy and flavorful risotto to prepare in colder weather. Beer in the rice gives the dish a full-bodied flavor balanced out with the unexpected additions of ginger, lemon zest, and rosemary – an echo of Italy’s fortunes built on the spice trade. It’s also a great way to use mortadella – the grandfather of the much-maligned bologna in a sophisticated way.”
Ingredients
- 2 tablespoons butter
- 1/2 yellow onion, peeled and minced
- 2 cups Arborio or Carnaroli rice
- 1/2 cup beer such as a pale ale or lager (nothing hoppy or dark!)
- 5 cups beef broth
- Zest of 1 lemon
- 1 tablespoon chopped fresh rosemary
- 1 teaspoon dried ginger
- 1/4 cup grated Parmigiano-Reggiano
- 1/2 cup mascarpone cheese
- 3 ounces Creminelli Mortadella, julienned
Directions
Bring the broth to a low simmer in a large pot.
In a saucepan, melt the butter and saute the onion over low heat, just to soften and release the flavors. Do not let brown. Add the rice and toast it for one minute, stirring constantly. Add the beer and let it evaporate, stirring the rice as it does.
Add one ladle of hot broth and bring the rice to a simmer over medium heat, stirring as you go. Add a ladleful of hot broth as the rice soaks it up, stirring occasionally. Cook for about 15-20 minutes or until “al dente,” where the rice is soft but still has a slightly firm texture in the middle. Add the lemon zest, rosemary, and ginger.
Remove from the heat and stir in Parmigiano-Reggiano and mascarpone cheese. Serve immediately, garnished with julienned mortadella slices.
Source: Salt Lake City Magazine
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Vegetarian dishes can shine as the main attraction, especially when using fresh and flavorful ingredients. Use spices and herbs often, add lots of flavor with grains and beans, include good fats to carry flavors and salt to bring them together. Roasting vegetables also make them delicious.
It can be challenging to serve healthy meals on a budget. Meatless meals are built around vegetables, beans and grains instead of meat, which is more expensive. You may be able to save money by going meatless once or twice a week. In addition, meatless meals offer health benefits. A plant-based diet, which emphasizes fruits, vegetables, grains, beans, legumes and nuts, is rich in fiber, vitamins and other nutrients. This kind of healthy eating is the central theme of the Mediterranean diet — which limits red meat and emphasizes fruits, vegetables, legumes, whole grains and healthy fats — and has been shown to reduce your risk of heart disease and other chronic conditions.
Plan some meals that feature entrees you like that are typically meatless, such as lasagna, soup or pasta. Occasionally, try substituting protein-rich foods for meat in your favorite recipes, such as, using beans and legumes in casseroles, salads, burritos and tacos. The following recipes show you that meatless dinners can be good tasting. Give then a try.
Dinner 1: Potato Vegetable Skillet Cake and Green Bean Mushroom Casserole
Vegetable and Potato Skillet Cake
Ingredients
- 3/4 teaspoon dried Italian seasoning
- 2 (8-ounce) russet potatoes, peeled, shredded and squeezed of excess moisture
- 2 tablespoons olive oil
- 2 parsnips, shredded
- 2 large eggs, lightly beaten
- 2 carrots, shredded
- 1 teaspoon fine sea salt
- 1/2 cup finely diced red onion
- 1/8 teaspoon grated nutmeg
- 1/4 cup unbleached all-purpose flour
Directions
In a large bowl, combine the vegetables and onion. Sprinkle with flour, salt, Italian seasoning and nutmeg and toss to coat. Stir in the eggs and mix in thoroughly..
Heat a 10 inch skillet over medium heat until hot. Add 1 tablespoon of oil. Pour in the vegetable mixture and press gently. Cook, running a spatula around the edges of the skillet occasionally, until the bottom is very brown, about 12 minutes.
Place a round platter upside down over the top of the skillet. Grasp sides of the skillet and platter with oven mitts and invert the potato cake onto the platter. Add the remaining tablespoon of oil to the skillet and slide the potato cake back into the skillet (browned-side up) and continue to cook over medium heat, loosening the edges with a spatula and shaking the pan occasionally to loosen the bottom. Cook until the bottom is browned and crisp and cooked through, about 12 more minutes. Invert the skillet again to remove the potato cake. Cool 5 minutes before cutting into wedges.
Green Bean Mushroom Casserole
Ingredients
- 12 oz fresh green beans
- 2 teaspoons olive oil
- 2 oz mushroom blend, sliced (such as, shiitake and oyster mushrooms)
- 6 oz cremini mushrooms, sliced
- 1 cup thinly sliced shallots
- 1 garlic clove, minced
- 1/4 teaspoon sea salt
- 1 teaspoon thyme
- 1/2 teaspoon pepper
- 1 1/2 tablespoons flour
- 1/2 cup buttermilk
- 1/2 cup low-sodium chicken broth
- 2/3 cup shredded Italian Fontina cheese, divided
- 1 1/2 tablespoons dried Italian bread crumbs
Directions
Preheat oven to 400°F.
Fill a large pot with water and bring to a boil. Add green beans and cook for 2 minutes. Drain and plunge into a large bowl filled with ice water; set aside for 5 to 8 minutes, then drain. Cut beans into 2-inch pieces.
In a large skillet on medium-high, heat oil. Add mushrooms and sauté for 3 to 5 minutes until mushrooms release their juices. Reduce heat to medium and add shallots, garlic, thyme, pepper and salt.
Cook, stirring constantly, until shallots become translucent, about 2 to 3 minutes. Sprinkle in flour; stir to coat. Slowly add buttermilk and continue to cook, stirring until buttermilk starts to thicken and mixture is creamy, 1 to 2 minutes. Stir in broth and green beans. When broth is absorbed, after 1 to 2 minutes, stir in 1/2 cup cheese.
Transfer mixture to a medium greased baking dish. Sprinkle bread crumbs and remaining cheese over the top. Cover with foil and bake for 15 to 20 minutes, until bubbling. Remove from the oven and let cool for 5 minutes
Dinner 2: Butternut Squash Pie and Orange Beet Salad
Butternut Squash Pie with Hazelnuts
Ingredients
- 1 (3-pound) butternut squash, halved lengthwise, peeled and cut into 1-inch cubes or 3 cups cubed squash from the supermarket or one 16-oz package of frozen and defrosted cubed squash
- 3 tablespoons extra virgin olive oil, divided
- Salt and pepper to taste
- 1 yellow onion, thinly sliced
- 2 tablespoons dry white wine
- 1/2 cup freshly grated Parmigiano Reggiano cheese
- 1/2 cup toasted hazelnuts, roughly chopped
- 1 egg, lightly beaten
- 1 cup fresh breadcrumbs
- 1 frozen 9-inch pie crust (in a pie pan)
Directions
Preheat oven to 400°F.
In a large bowl, mix squash with 2 tablespoons olive oil, salt and pepper. Arrange squash in a single layer on a large baking sheet. Roast, tossing occasionally, until squash is tender and golden brown, 25 to 30 minutes. Transfer to a large bowl and set aside.
Heat remaining 1 tablespoon oil in a large skillet over medium high heat. Add onion and cook, stirring often, until browned, 7 to 9 minutes. Add wine and cook, scraping up any brown bits, for 1 minute more.
Add onion to the bowl with the squash and add Parmigiano Reggiano cheese, hazelnuts, egg, bread crumbs, salt and pepper and toss gently to combine. Transfer mixture to the pie crust, pat down lightly and bake until crust is golden brown and the filling is hot, about 40 minutes. Set aside to let cool for 10 minutes before slicing and serving.
Beet, Orange & Burrata Salad
Burrata is a fresh Italian cheese made from mozzarella and cream.
Burrata Cheese
Ingredients
- 2 beets (about 11 oz), ends trimmed
- 1 clove garlic, minced
- 1 tablespoon extra-virgin olive oil, divided
- 1 teaspoon finely chopped fresh flat-leaf parsley leaves
- 2 oranges
- 2 tablespoons white or regular balsamic vinegar
- 1/4 teaspoon Dijon mustard
- 1/4 teaspoon sea salt, or to taste
- Fresh ground black pepper, to taste
- 5 cups (5 oz) baby arugula
- 6 oz fresh burrata or fresh mozzarella cheese, broken into about 8 pieces
Directions
Position rack in the center of the oven and preheat to 425°F. Wrap beets in foil and roast in a baking pan until tender when pierced with a fork, about 1 hour. Set aside to cool. Peel and cut each beet into 12 slices.
Use a sharp knife to slice peel off the oranges. Cut each orange into 6 round slices.
Squeeze pieces of orange peel (there should be some flesh still attached) into a mixing bowl to yield about 2 tablespoons juice. Whisk in garlic, vinegar, 2 teaspoons water, oil, mustard, parsley, salt and pepper.
In a large bowl, toss arugula with 3 tablespoons orange vinaigrette. Divide among serving plates and top with oranges, beets and cheese. Drizzle with remaining vinaigrette.
Dinner 3: Pappardelle with Tomatoes and Almonds and Bibb Radish Salad
Pappardelle with Tomatoes, Almonds and Parmesan
If your market doesn’t carry fresh basil this time of year, use 2 tablespoons of basil pesto instead.
Plum tomatoes are a good choice during the winter months.
Ingredients
- 1 1/2 pounds plum (Roma) tomatoes, chopped
- 1 tablespoon red wine vinegar
- 1/2 cup extra-virgin olive oil
- 2 tablespoons minced shallots
- 1 tablespoon minced fresh oregano or 1 teaspoon dried
- 1/4 cup shredded basil leaves or 2 tablespoons basil pesto
- 1 small fresh hot red chile, minced
- Salt
- Freshly ground pepper
- 1 pound dried pappardelle pasta
- 1/4 cup chopped almonds
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
Directions
In a large bowl, combine the tomatoes with the vinegar, olive oil, shallots, oregano, basil and chile and season with salt and pepper. Let stand at room temperature for 1 hour.
In a large pot of salted boiling water, cook the pasta until al dente. Drain. Add the pasta to the tomato mixture and toss. Mix the almonds and Parmigiano together, sprinkle over the pasta and serve right away.
Bibb and Radish Salad with Buttermilk Dressing
Ingredients
- 3 heads of Bibb lettuce, leaves torn
- 8 radishes, thinly sliced
- 1/3 cup snipped fresh chives
- 2 tablespoons mayonnaise
- 1/3 cup buttermilk
- 2 tablespoons red wine vinegar
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground pepper
Directions
In a large bowl, toss the lettuce with the radishes and chives. Chill until ready to serve.
In a small bowl, whisk the mayonnaise with the buttermilk and vinegar.
Gradually whisk in the olive oil and season with salt and pepper.
Just before serving, drizzle the dressing over the salad and toss well.
Dinner 4: Tomato Risotto and Broccolini with Lemon Crumbs
Tomato Vegetable Risotto
Ingredients
- 32 oz carton lower-sodium vegetable broth
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 red onion, chopped
- 2 cups Arborio rice
- 28 oz container diced Italian tomatoes, drained and liquid reserved
- 1/2 cup dry white
- 1 box (10 oz) frozen corn kernels, defrosted
- 1 box (10 oz) frozen green beans, defrosted
- 2 ounces finely grated Parmesan cheese
- 2 tablespoons chopped fresh basil
- Salt and Pepper to taste
Directions
Put the reserved tomato juice and the vegetable broth into a saucepan and bring it to a simmer over low heat, with a ladle nearby.
Heat the olive oil over medium heat in a wide, heavy skillet or a wide, heavy saucepan. Add the onion, a generous pinch of salt and cook gently until tender, about 5 minutes. Add the rice and garlic and cook, stirring, until the grains of rice are separate and beginning to crackle. Stir in the drained diced tomatoes and salt to taste and cook, stirring often, until the tomatoes have cooked down slightly and coat the rice, 5 to 10 minutes.
Add the wine and stir until it has evaporated and been absorbed by the rice. Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice, and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, adding more stock and stirring when the rice is almost dry.
After the rice has cooked about 15 minutes, stir in the defrosted corn and green beans. Continue adding broth until it is all used.
You do not have to stir constantly, but stir often and when you do, stir vigorously. When the rice is just tender all the way through but still chewy (al dente), in 20 to 25 minutes, it is done. Stir in the basil and Parmesan and remove from the heat. Serve in wide pasta bowls.
Broccolini with Lemon Crumbs
Ingredients
- 2 slices of country white bread, torn
- 2 tablespoons unsalted butter
- 1/2 teaspoon crushed red pepper
- 1 teaspoon finely grated lemon zest
- Salt
- 2 bunches Broccolini (8 ounces each) or broccoli rabe (rapini), ends trimmed
- 3 tablespoons extra-virgin olive oil
- 1 small shallot, very finely chopped
- Lemon wedges, for serving
Directions
Bring a large pot of salted water to a boil. Add the broccolini and cook until crisp-tender, about 3 minutes. Drain well, shaking off the excess water; pat dry with paper towels.
In a food processor, pulse the bread until large crumbs form.
In a large skillet, melt the butter. Add the breadcrumbs and cook them over moderate heat, stirring constantly, until golden. Remove from the heat. Stir in the crushed red pepper and lemon zest and season with salt. Transfer the crumbs to a plate to cool.
In the same skillet, heat the olive oil until shimmering. Add the shallot and cook over moderate heat, stirring, until lightly browned, about 1 minute. Add the broccolini, season lightly with salt and cook, stirring occasionally, until the broccolini is lightly browned in spots, about 4 minutes. Transfer the broccolini to a serving platter and sprinkle the lemony bread crumbs on top. Serve right away with lemon wedges.
Dinner 5: Stuffed Shells and Green Bean Slaw
Cheese Stuffed Shells with Roasted Red Pepper Sauce
Ingredients
SAUCE:
- 3 cups canned Italian tomatoes
- 12 oz roasted red bell peppers (from a jar packed in water), drained, patted dry and roughly chopped
- 1 garlic clove, chopped
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- Fresh ground black pepper, to taste
- 1/2 cup packed parsley sprigs, roughly chopped, plus extra for garnish
SHELLS:
- 1 1/2 cups frozen corn, defrosted
- Olive oil cooking spray
- 30 large pasta shells
- 1 1/2 cups ricotta cheese
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh chives
- 3 oz grated Parmesan cheese
- 1 large egg, lightly beaten
- Fresh ground black pepper, to taste
- 3 oz mozzarella cheese, shredded
Directions
Prepare sauce:
In a medium saucepan, combine tomatoes, roasted peppers, garlic, rosemary, oregano, red pepper flakes and black pepper. Bring to a simmer on medium-high heat, then reduce to medium-low and simmer for 15 minutes, stirring occasionally. Transfer to a blender and add parsley. Remove plastic center from blender lid to allow steam to escape, hold a kitchen towel loosely over the opening and purée.
Preheat oven to 350°F. Meanwhile, prepare pasta shells according to package directions, cooking until just al dente. Drain thoroughly and place on clean kitchen towels.
In a large bowl, combine ricotta, Parmesan cheese, basil, chives, egg and corn. Season with black pepper.
Spread 1 cup sauce on the bottom of a 9×13-inch baking dish that has been coated with olive oil cooking spray. Fill pasta shells with about 1 rounded tablespoon of ricotta mixture and place in the baking dish, stuffed side up. You may have a few extra shells that do not fit in the baking dish.
Cover shells with remaining sauce and mozzarella. Bake, uncovered, for 30 minutes or until the sauce is bubbling. Let cool for 10 minutes, garnish with additional parsley and serve.
Green Bean Slaw
Ingredients
- 1 1/4 pounds thin green beans
- 2 tablespoons extra-virgin olive oil
- 1 garlic clove, minced
- 1/4 cup plus 1 tablespoon cider vinegar
- 2 1/2 tablespoons water
- 1 1/2 teaspoons Dijon mustard
- 1 1/2 teaspoons honey
- 1/4 teaspoon celery seeds
- 1 medium carrot, cut into fine julienne
- 1 medium parsnip, cut into fine julienne
- 1 red bell pepper, cut into fine julienne
- 1/2 small red onion, thinly sliced
- A few dashes of Worcestershire sauce and hot sauce
- Salt and freshly ground black pepper
Directions
In a large pot of boiling salted water, cook the beans until crisp-tender, about 2 minutes. Drain, rinse and pat dry. Slice the green beans lengthwise, if they are not thin.
In a large skillet, heat the olive oil. Add the garlic and cook over moderate heat, about 30 seconds. Stir in the vinegar, water, mustard, honey and celery seeds. Add the carrot, parsnip, red pepper and onion and toss until warmed through, about 1 minute.
Transfer to a large bowl. Add the beans and toss well. Add a few dashes of Worcestershire sauce and hot sauce and season with salt and pepper. Serve warm or at room temperature.
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