Pasta Arrabbiata

pasta_arrabbiata

 

Ever have one of those people in your life that just knows everything? Yup, you do. I know you do. Like that friend of a friend, who upon hearing I had a food blog about Italian recipes took up five minutes of my life telling me pasta was Chinese.

Sigh. Yes, there are Chinese noodles. They are similar. In fact, most cultures have some semblance of a pasta-like dish (spaetzle, anyone?). I’m sure most cultures have their version of salad or bread too.

It’s not a matter of who came up with what dish first – each has evolved. But pasta – made with durum wheat or semolina – is completely Italian. Durum gives pasta a high gluten content, and semolina isn’t highly absorbent – both qualities that give pasta the ability to be dried and last long, but also give that al dente bite when mixed with sauces.

And if you ask me, it’s not pasta “noodles” that I focus on as Italian so much as the sauces. The fresh vegetables and herbs, thrown together straight from the garden; quick mixtures with fresh olive oil or pasta water that coat the pasta in numerous tasty variations. In fact, so many times it is the pasta that takes longer to cook than the sauce. Those fresh flavours, that’s Italian.

And this recipe for Pasta Arrabbiata is a great example of it. It was one of my grandfather’s favourite meals if just for the sheer speed of it. Put the pot for the pasta and the pan for the sauce on at the same time and about 20 minutes later you can dive in. This recipe is so quick that it’s now a tradition to have it when we get home from trips. When I land at the airport, a quick call to my mom and she puts on the pot to boil and by the time we’re in the driveway, it’s ready to eat.

Arrabbiata means “angry”, referring to the fiery dried hot peppers, but in our dialect, we call it “’ragata”. It can be made with penne or spaghetti, but be sure to get great tomatoes for the sauce. Serve it up extra hot for your know-it-all friend!

pasta_arrabbiata_recipe_traditional

Pasta Arrabbiata
400g pasta (or 1 full standard package of 454g to 500g)
2 tbsp olive oil
1 large onion
150 g (2) cured sausages, sliced (or the equivalent in soppresata, or in pinch, bacon)
1L crushed tomatoes
crushed hot pepper flakes
salt
grated Parmiggiano Reggiano

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By |16/08/2017|Primo, Recipes|0 Comments

Memories of Italian Easter Bread (La Colomba di Pasqua from Bauli)

bauli_columba_dipped_in_chocolate_recipe

Sometimes our worlds collide. You think of your home life in it’s own bubble, work in another. Traveling in yet another, friends again another area of your life. But more often then not, these worlds come together in the most amazing ways – mostly because of who you are and your interests.

This is exactly where this recipe lies. At a crossroad of so many things: traditions, travelling and memories. When Bauli – a purveyor of great traditional Italian bread items – contacted me to offer a couple Italian Colomba breads for Easter – I got excited. I hadn’t had a Colomba di Pasqua in a couple of years, since my father’s parents had passed. They bought one, or a few, each Easter.

This traditional bread – much like a panettone at Christmas – is baked in the shape of a dove to represent peace and is served up at Easter for religious remembrance. Growing up, I always thought it was a misshapen cross (I knew there was religious significance in there somewhere). Over the years, the tradition and the softness and sweetness of the bread made it part of my best Easter memories. And Bauli’s La Colomba, with it’s pink Easter box, was always part of Easter.

bauli_columba_for_easter

La Colomba is great on its own but in this recipe, I give in a slight Australian – yes, Australian – twist. Years and years ago my family visited Australia and while we were struck by just how much it felt like home, we were also in awe of the amount of Italians there – just like us in Canada. What I know now, and my blog readers tell me often, is just how similar the experience of Italian-Canadians, Italian-Americans, Italian-Australians, and Italian-Argentinians are (all the countries which were accepting immigrants from the 1940s onwards). In Australia we also fell in love with lamingtons, an icing coated sponge cake that is often rolled in coconut. So when faced with an abundance of Colomba di Pasqua in the house, I turn the dove-shaped bread into an international dessert that reminds me of so, so many things: my grandparents, my traditions, my traveling, and the experience of all my readers across the world.

This is the recipe for soft squares of La Colomba di Pasqua, dipped in a chocolate icing spiked with almonds, and served up like a small cake of its own. It’s Easter made even more special by mixing old and new memories and coming up with something new.

bauli_columba_recipe

La Colomba di Pasqua Almond Lamingtons
1 Bauli La Colomba
1 tbsp butter
1/2 cup milk
1/4 cup cocoa
4 cups icing sugar
1/2 tsp almond extract
20 roasted unsalted almonds

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By |11/04/2017|Culture|1 Comment

Fried Smelt

Fried_smelt_with_light_flour

My grandfather was a trouble maker.

He was the youngest of seven children and I can safely say he never lost his mischievous and child-like streak. He was a prankster, a laugher and a storyteller. My sister loves to tell the story of when, as I was reading in a hammock in our backyard, my grandfather snuck out of the garden where he was tending to his tomatoes and got on this hands and knees to crawl under the hammock to knock me out of it from below. He was in his late 70s and was giggling during the entire episode.

My grandfather was always active too, constantly on the go. For many years when I was a child springtime meant late night trips to go smelt fishing. We’d drive to a pier on a lake north of the city, unfurl a square net and dip it into the water and pull it up full of wriggling small fish. We’d usually run into family or family-friends in the same location. It was a fishing tradition that my grandparents had took part in ever since they had landed in Toronto. Gathering food in any way that was traditional (and money saving) like fishing, mushroom hunting or collecting dandelion leaves for salad, were regular occurrences. In fact, in the 1970s my grandfather would go with extended family to Lake Ontario, near Ashbridges bay, to fish for smelt at night. And ever the jokster, he would slip live fish into his sister’s pockets when they weren’t paying attention.

As I got older, the smelt started to disappear. I remember the few times we would go fishing at 1 or 2 in the morning only to come back with just a few. The population crashed in Lake Simcoe in the mid-1990s and a series of invasion species are suspected to keep their populations at bay. I haven’t had smelt in years so when I found them at a local grocery store, I snapped them up.

Smelts were a treat – not a full meal, but a full plate that we would share after a plate of pasta. Other than the frying, they weren’t dressed up in any way. Just fresh fish, fried to a crisp. So my pictures for this recipe don’t have a sprinkling of parsley, or a gremolata for added colour. This is just pure fish, how they were enjoyed. The only thing missing is my Nonno, eating the fried smelt with the heads still on, head first into his mouth with a gleam in his eye, knowing it would gross me out. It always gave him a good laugh.

fresh_smelt_fish

Fried Smelts
1/2 pound fresh smelts, cleaned and patted dry with paper towels
1/4 cup all-purpose flour for dredging
Salt and pepper to taste
1/4 tsp oregano
1/4 tsp granulated garlic
Canola oil for frying

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By |27/03/2017|Contorno (sides and snacks), Recipes|0 Comments

Rapini with Potatoes

rapini_with_potatoes_impanata

Every once and a while my mind wanders to dark, winter nights in my grandparent’s kitchen, where the stove had already been on for hours by the time I got there. This was a time of quiet comfort. The windows reflected our actions in the dark outside and the TV played Wheel of Fortune in the other room. The air was warm with cooking and echoed the quiet shuffle of my grandparent’s slippers on the tile floor. We never bothered to set the whole table for dinner, but threw a tablecloth on half and used a jumble of mismatched glasses and forks with our food.

While so many of the meals served at Nanna and Nonno’s house were familiar, my grandfather also tried new things whenever he felt inspired. Though the one consistent was the food was cooked low and slow. I highly suspect that this recipe is one of his experiments that stayed a regular feature for us (or maybe a few other children of Italian immigrants can prove me wrong). We loved rapini as winter vegetables, their bitter hardiness appearing on our plates for most of the winter. When I was younger, rapini were a bit of a harder taste for me except when presented this way: fried up with mashed potatoes. The creaminess of the mashed potatoes, fried to a crisp on the outside, mellowed the taste of the rapini. Sometimes we’d pair this “impanata” (the name given to something breaded or encased) with a protein, or sometimes just eat it on it’s own. Now it’s more often the dish I use to introduce people to rapini, before they get a full-blown taste of it.

The inside of this dish was always piping hot, burning your tongue almost, while the winter winds blew outside and the snow gathered against the back door. It was, and is, comfort food.

rapini_with_potatoes_ingreidents

Rapini Impanata
1 half bunch rapini, washed and chopped
4 to 5 medium potatoes
2 tablespoons olive oil
1 clove garlic, minced
salt (as desired)
hot pepper flakes (as desired)

potato_ricer_for_potatoes_and_rapini

Wash and peel the potatoes. Place into cold water in a pot and bring to a boil. Boil until just cooked through (a fork or knife inserts easily). Drain and let cool slightly.

Meanwhile, clean and chop the rapini (for detailed instructions on that, click here). Chop the rapini into inch-long pieces.

rapini_cut_up_for_rapini_with_potatoes

After the potatoes have slightly cooled, mash them finely or put them through a ricer.

In a medium frying pan, heat the oil at medium heat. Add in the rapini, garlic, salt and hot pepper flakes (if desired). Cook the rapini until they are slightly soft. Add the potatoes to the frying pan and stir to fully combine, mashing the potatoes into the rapini.

rapini_with_potatoes_how_to

Smooth out the top of the potato mixture and turn the heat down to medium-low. Allow the potatoes to cook until a crust forms on the bottom, which could take up to 20 minutes. You can check the bottom with a thin spatula but also by shaking the pan slightly to see when the potatoes release from the bottom.

rapini_with_potatoes_complete

When the bottom is browned, remove the potatoes to a plate and then flip it over while returning it to the frying pan to brown the other side, again for another 15-20 minutes.

Remove to a platter when done and cut, in pie slices, to serve.

potatoes_with_rapini_complete

By |19/01/2017|Contorno (sides and snacks), Recipes|0 Comments

An Italian-Canadian Christmas: Six recipes that you’ll find on my table this year

As I’m writing this, my two-year-old son is admiring the Christmas tree while incessantly turning on and off its’ lights. He’s giggling and it is a good break in the silence. I’m excited about for Christmas for my son – who is finally understanding the season – but this holiday will also be tougher than most. My dad will be missing from the festivities and, as is expected, some things will just have to change this year as we struggle on without him. Maybe we will start new traditions, maybe we will eventually go back to all the things we used to do with him…but one thing I’m noticing my family isn’t compromising on is the food. We still have to have the right Christmas food, my dad would be wondering what we were doing if we didn’t do at least dinner right.

So what does that mean? Well, usually a Christmas Eve full of seafood – fried shrimp, salted cod (bacala) and usually lobster too – and a Christmas day that starts with pasta and ends with a-few-too-many-desserts. I might not be able to give all my readers a brand new recipe post this year for Christmas (forgive me), but I can provide some of my past favourites. Here’s some typical Italian foods that will be on our table this coming holiday. What will be on yours?

CHRISTMAS EVE
Colluri (Also called: cullurielli, ciambelle, bomboloni, buffarede, grispelle)
The requests for these potato doughnuts start shortly after Halloween and continue on to sausage making season in the spring. When they are fresh out of the fryer, they are hot, fluffy and soak up tomato sauce like a sponge. If you make them a day ahead, you warm them up in the oven and it creates a super-crisp outer shell to these seasonal favourites. Here is the recipe.

Italian Potato Doughnut Recipe

Fritto Misto (fried mixed seafood)
I would protest any Christmas Eve without this. Firstly, yes Christmas Eve is all about seafood traditionally, but secondly deep-fried shrimp and calamari are one of my biggest treats. So quick to cook and perfect with a squeeze of lemon. This is a really simple recipe and totally better than calamari at a restaurant (never mind WAY cheaper). Here is the recipe.

IMG_3618_web

 

CHRISTMAS DAY
Pasta with Meatballs
Once we have had our fill of Christmas Eve seafood, Christmas Day brings out the heavy hitters. And in typical Italian fashion, yes, we start the meal with pasta. The sauce will have been simmering all day with various cuts of meat as well as meatballs and veal rolls. Here’s the truth though: you eat the pasta first and then fish the meat out of the sauce to enjoy it on it’s own (or with colluri – see above!). Here is the recipe.

meatball and braciole recipe

Rapini
The most common winter vegetables in Italian households, rapini is a bit bitter but is a great partner to other dishes that are so rich on the holidays. It’s really easy to prepare, a quick sautee with garlic and hot peppers, so it’s worth a try, at least once. Here is the recipe.

Rapini side dish recipe

 

DESSERTS
Honey Pinwheels (Also called cartellate or grispelle)
My kryptonite. Put these near me and all bets are off. Stop counting how many I’ve had because I will eat them all. Get them while they are fresh, because they won’t last long. And that’s all I’ll say about this recipe.

italian_cartellate_with_honey_or_sugar

Turdilli (Also called tordilli, turdiddri or turtiddi)
These are strange little “cookies” that are so unique to Southern Italy. From a dough that rises, these are fried and then dunked in honey. No two recipes are the same but if these are a tradition to you, you’ll recognize them instantly. We even have two recipes, one made with wine, another done “plain.”

basic turdilli recipe

By |18/12/2016|Mangia|0 Comments

“Promoting Italian food and culture in a Canadian way”: the 4th annual Pentola d’Oro Awards

ICCO_pentoladoro2016

All photos by © Giulia Emanuela Storti

It’s been a while since I had the reason to dress up and celebrate. And this was a good reason. In November, the Italian Chamber of Commerce of Ontario hosted the fourth annual Pentola d’Oro Awards Gala in Toronto. I was so pleased to be an invited guest, this great event (for which I have previously sat on the judging committee) honours leaders in the Italian-Canadian food industry – now that is something I can get behind.

My family used to own a restaurant, and now in my full-time job I work in the food industry as well, so I am very familiar with the time, effort, dedication, and pure sweat it takes to make a business grow. And to stay true to your roots, and what you believe in, to maintain traditions and the integrity of good food along the way can be tough.

But those who were honoured did just that. Most importantly to me, they strive to share the beauty of Italian living through food. And while the food and mingling was amazing that night, what struck me the most was the messages from the awards recipients.

Domenic Primucci, president of Pizza Nova, was awarded the City of Vaughan Italy-Canada Award Primucci, and spoke about the importance of culture in both food and business. “We have a void in the living legacy of our culture… Canada allows everyone to celebrate our culture but we must check our egos at the door and collaborate.”

“Italian immigrants worked very hard and significantly impacted this country. We place a lot of importance on food. Love and laughter around the kitchen table it’s where we learn right and wrong and the hard work our parents did,” said Carmine Fortino, Executive Vice President & Ontario Division Head for Metro Ontario Inc. Fortino was awarded the Jan K. Overweel Ltd. Pentola d’Oro Award.

Pentola d'Oro_Giulia Storti_MG_9326

Also, Rob Gentile, Chef at Buca Osteria & Enoteca was awarded the Pizza Nova Favourite Hotspot Award and eight Italian restaurants in Ontario were selected by the Italian Ministries of Foreign Affairs and Economic Development, Agriculture, Tourism, and Culture in collaboration with Unioncamere and ICCO to receive the Marchio Ospitalità Award. They were recognized for their dedication to Italian authenticity and meeting the highest standard in the industry.

The food was spectacular, the art was magical and the music from DIA was amazing. What stays with me long after these nights of awards though is the desire to strive to do better personally in living and preserving my culture. As Fortino noted, we all must “promote Italian food and culture in a Canadian way.” That’s something to be honoured.

Pentola d'Oro_Giulia Storti_MG_9249

By |08/12/2016|Culture|0 Comments
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