Corned Beef and Cabbage

Posted on March 16, 2017 by La Ciociara

Although my father was not Irish, he made the best corned beef and cabbage that I ever tasted every St. Patrick’s Day. This is a recipe I adapted for use with a slow cooker so that you can prepare it in the morning and let it slowly cook all day without having to worry about it. You can either put it on high and let it cook for about 5 – 6 hours, or on low for about 10 hours.

I always boil the cabbage separately before adding it to the slow cooker because the liquid from the cabbage has a very strong taste and not everyone in my family likes it.

Ingredients Serves 4-6 people

3 1/2 – 4 lbs flat cut corned beef brisket
3 potatoes, peeled and cut into chunks
1 large carrot, cut up
2 stalks of celery, cut up
2 cloves of garlic, sliced
1 large onion, sliced
1 T olive oil
1 bottle of beer
1 head of cabbage, quartered (or smaller pieces if desired)
pickling spices (or use the spice packet that comes with the brisket)

Remove most of the fat from the brisket, then place in a large pot with water and let it boil for about 15 minutes to remove some of the salt.
Put all the vegetables minus the onion and cabbage on the bottom of the slow cooker. Add the olive oil on top and mix.
Drain the brisket and place it over the vegetables. Sprinkle the spices over the brisket and vegetables, then add some of the beer, enough to cover the vegetables.
Cook for 6 hours on high, or 10 hours on low, checking the amount of liquid.
Boil the cabbage for about 20 minutes, drain it and set aside.
About 3 hours before the brisket is done, add the onions to the slow cooker.
About 1 hour before the brisket is done, add the cabbage.
Corned beef brisket is done when it can be easily pulled apart with a fork.
Drink any leftover beer!

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Spaghetti Pie

Posted on March 14, 2017 by La Ciociara

Ever cook so much food because you thought everyone was going to eat Sunday dinner with you since you hardly ever see them anymore, but you end up having all these leftovers? Here is a good recipe for leftover spaghetti that is easy to make.

Ingredients

2 cloves garlic, minced
1 lb. ground beef
1/2 c. chopped onion
2 c. tomato sauce
12 oz. cooked spaghetti
1/3 c. Parmesan cheese
3 eggs, beaten
1 c. ricotta or cottage cheese
1/2 c. shredded mozzarella cheese

Preheat oven to 350°.
Butter the bottom and sides of a shallow baking pan.
Cook beef, garlic, and onion in a sauté pan over medium heat until meat is brown.
Drain the fat.
Stir tomato sauce into meat mixture. Set aside.
In a bowl combine spaghetti, Parmesan cheese and eggs. Mix well. Pour into the buttered pan and spread evenly across the bottom.
Spread ricotta or cottage cheese over the spaghetti mixture.
Pour meat sauce mixture over ricotta cheese. Spread carefully; do not mix.
Sprinkle mozzarella over the meat mixture.
Bake at 350° about 20 minutes until hot and set. Do not overbake.

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Top photo credit: John @Flickr.com

Rome – Caput Mundi

Posted on March 9, 2017 by La Ciociara

People tend to associate Italy with ancient Rome and its crazy emperors, but it goes way beyond that in time. In fact, there is evidence that humans have inhabited this area since prehistoric times (see https://www.britannica.com/topic/ancient-Italic-people and https://www.britannica.com/topic/Villanovan-culture for more information).

The city of Rome has adapted as its nickname Caput Mundi, or “the capital of the world”. It was actually in antiquity the capital of what was then known as the world. This included Europe, Britain, Northern Africa, western Asia, and the Mediterranean Islands. And, yes, one look at a map of Italy and you will see that all roads do lead to Rome.

According to legend, the twin sons of Mars, the god of war, and Rhea, a vestal virgin and daughter of the king of Alba Long, Amulius, were put into a basket and thrown into the Tiber River because the king did not want any successors to the throne. These twins, Romulus and Remus, were then found near a sacred fig tree, the Ficus Ruminalis, by a she-wolf and raised by her, hence the symbol of Rome being the twins suckling a wolf. Later on, the twins were found by a herdsman named Faustulus. They went on to found the city of Rome on the banks of the Tiber River around 753 BC, but Romulus ended up killing Remus and becoming the first king of Rome, which was named after him.

The symbol of Rome – Romulus and Remus suckling on a she-wolf.

Rome went through many transformations, from winning many battles with their ruthless warriors and ruling over a great portion of the ancient world, to creating the most beautiful art masterpieces, and producing some of the most exquisite food.

The Sistine Chapel Ceiling

With its concentration of ancient ruins, which are still being excavated by the way, to its many restaurants, museums, and shopping, it is not a place where a visitor can see it all in one vacation, nor a topic that can be summed up in one post or article. I have been there many times and still have not seen everything there is to see in this wondrous city.

The Ancient Via Appia

I’ve been to many of the ruins, eaten in the finest restaurants, both fancy and mom and pop type eateries. I’ve bought paintings in Piazza Navona, marveled at the ceiling of the Sistine Chapel, even done some shopping, but the place that really stirs my emotions is the Roman Forum. I don’t know what it is about this place but every time I go there I feel as if I’m home. I remember being there a long time ago, on a sunny afternoon in the springtime, feeling the warm breeze blowing through my hair. I was holding a little flower that I had picked up on one the ancient paths I had walked on. I closed my eyes and for a brief moment I was transported back to ancient Rome. I could almost hear the local Romans going about their business, conversations amongst friends, customers bargaining with vendors that had set up shop along the cobblestone street. Is it possible that I’ve lived there in a previous life? Who knows, but it is definitely quite an experience walking on the same paths as the Caesars did.

Basilica of Maxentius and Constantine, Roman Forum

Circus Maximus, the largest ancient Roman racetrack for chariots and other spectacles, which now hosts concerts.

Circus Maximus, the largest ancient Roman racetrack for chariots and other spectacles, where Ben-Hur was filmed and which now hosts concerts.

Piazza Navona at night

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For travel arrangements, go to Travel and Tourism.

Baked Baccala (Salted Cod)

Posted on February 27, 2017 by La Ciociara

Baccalà is codfish that has been cured and dried using a large amount of salt. This method of curing fish was and still is used for preserving it for several months. Before using the baccalà, it needs to be soaked for 3 days, changing the water every day, to remove the salt and reconstitute it. My mother used to boil the baccalà before baking or frying to remove even more of the salt, but I only do this when using the baccalà in a salad.

Serves 4

Ingredients
1 1/4 lb of dried, salted cod (baccalà)
1 small onion, sliced
2 small potatoes, sliced thinly
1 small green bell pepper, sliced
2 cloves of garlic, chopped
2-3 sprigs of fresh parsley, chopped
1/4 tsp dried thyme
olive oil
salt
lemon juice

Preheat oven to 400°F.
In a glass or oven-proof pan, spread a tablespoon of olive oil and place the onions, potatoes and green pepper in it and mix.
Cut up the salted cod into medium size pieces and mix with the vegetables.
Add the garlic and parsley. Sprinkle thyme and some lemon juice, then drizzle with olive oil.
Cover the pan with aluminum foil and bake for 1 hour, removing the foil for the last 10 minutes.
Sprinkle salt if necessary – sometimes all the salt is removed when soaking the baccalà for so many days.

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Eggplant Rollatini

Posted on January 24, 2017 by La Ciociara

I love eggplant rollatini. Unfortunately no one else in my family does so whenever we order out food, I usually end up getting it because I never get to make it at home. Never mind that I sometimes get a skin reaction to the eggplant (I have a slight allergy to it), but I could eat this dish as a main course any day instead of chicken or some other meat dish.

I’ve seen recipes for eggplant rollatini using either grilled or fried eggplant (like eggplant parmigiana), but I’ve decided to use the grilled version here because it is not as oily as the fried one. It is time consuming to make this dish but it’s worth it. It is usually served as an appetizer, although it can fill you up quickly because of the cheese filling, but, as I said previously, you can also serve it as a main dish.

Serves 6 to 8 people

Ingredients

2 eggplants (about 1 pound)
1 cup grated Mozzarella cheese
1 cup Ricotta cheese
1/3 cup Parmesan cheese
1/4 cup flat Italian parsley, finely chopped
1 egg
1 Tbsp. lemon juice
1 clove garlic, minced
1 tsp. oregano
1/4 tsp. black pepper

Preheat broiler.
Spray sheet pan with nonstick cooking spray.
Peel and slice eggplant lengthwise into long thin slices.
Brush each slice of eggplant with olive oil on one side; place slices on sheet pan, oil side up.
Broil eggplant about 4 minutes until lightly brown. Turn each slice and brush the other side with olive oil. Broil second side about 4 minutes. Set eggplant slices aside.
In a bowl, combine Parmesan and ricotta cheeses, egg, lemon juice, garlic, oregano, parsley and pepper. Mix well.
Spread each slice of eggplant with cheese filling. Roll up eggplant from narrow end to form rollatini.
Spread a thin layer of tomato sauce in the bottom of a baking pan. Line up rolls in a single layer in baking pan.
Spread a thin layer of sauce over the rolls. Sprinkle mozzarella cheese over the top of the sauce.
Bake about 25 minutes at 350°. Sprinkle with chopped parsley if desired before serving.

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Suppli al Telefono - Roman style stuffed rice balls

Suppli al Telefono – Stuffed Rice Balls, Roman Style

Posted on January 17, 2017 by La Ciociara

Supplì al Telefono is a fried rice ball typically eaten in the Lazio region. It is called al telefono because it is stuffed with mozzarella and when cut in half, the melted mozzarella is stringy and resembles a telephone wire. It is similar to arrancini, fried rice balls stuffed with ground beef and peas, which are made in Sicily, although supplì is much smaller and shaped like a croquette.

They are usually eaten as an appetizer or snack and can be found in the hands of Romans quickly grabbing a bite to eat while walking.

Ingredients (makes about 6 balls)
3 to 4 c tomato sauce
3 T olive oil
1 small onion, chopped
2 c Arborio rice
2 eggs
2/3 c grated Parmigiano Reggiano
6 oz. mozzarella, cut into small cubes
bread crumbs
vegetable oil for frying

In a medium saucepan, add olive oil and sauté the chopped onion until translucent.
Add the rice and stir, coating it with the olive oil.
Add enough tomato sauce to cover the rice and cook for about 25 minutes until it is al dente, adding more tomato sauce as it is absorbed by the rice.
When it is done, remove from the heat and stir in eggs and Parmigiano cheese. Let cool.
With a spoon, grab the rice and form into an egg shape. Make an indentation in the middle and place the mozzarella cube in it then cover with the rice.
Roll each ball in the bread crumbs and in a large frying pan with vegetable oil, fry until golden brown.
Serve with tomato sauce if desired.

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Restricted Driving Zones (ZTL)

Posted on October 20, 2016 by La Ciociara

So I get this very official looking letter in the mail the other day with a return address of “NCDS Comune di Milano Polizia Locale” in Italy. Of course I got really nervous because I’ve heard about all the hidden traffic cameras that are posted throughout the streets and highways of Italy (not that I drive like a maniac – in fact, I drive slowly because I am terrified of driving in Italy with all those Fiats zipping around me, but that’s another story). I opened it up and found a traffic violation from over a year ago when we were in Milan!

It turns out that we had unknowingly driven down a street which was in a restricted driving zone, or ZTL. These zones are set up mostly in historic city centers to help reduce congestion. Cars and other vehicles are not allowed to park or even drive down these streets.

Limited traffic zones – ZTL

I actually stayed in a hotel in Florence this past summer which was in a ZTL. I had to pay extra to the parking garage (I could have also paid the hotel) so that they would alert the police not to issue me a violation since I was staying at a hotel in the restricted zone. And the fine for violating a restricted zone can be hefty depending on what type of car you drive or how long you take to pay it.

I was able to go online to check that it was an official document and actually see a video of us driving through the restricted zone in the center of Milan. I paid it online within the amount of time I was given so I was only charged the amount of 71.45 euros, which is currently about $79.00.

For more information, including detailed maps of these zones and how to avoid violations, please go to DYK?: What are Italy ZTL Restricted Driving Zones?.

Top photo credit Alain Rouiller @ Flickr.com

Villa d’Este, Tivoli

Posted on October 10, 2016 by La Ciociara

Villa d’Este, also known as Tivoli Gardens, is a UNESCO world heritage site in the town of Tivoli which is just outside the city of Rome. It was commissioned during the Renaissance by Cardinal Ippolito II d’Este, governor of Tivoli in 1550, after being disappointed that he was not elected to the papacy. He wanted to build a residence which would rival all the Roman villas so he acquired a lot of land surrounding the governor’s official residence, which was originally a monastery and had a magnificent view of the countryside.

Villa d’Este

In the process of building this luxurious villa, many houses, roads, and buildings were demolished causing many lawsuits to be brought against him, but he continued. He commissioned Pirro Ligorio, an artist and scholar who studied the many Roman villas in the surrounding area, to plan this new villa and garden in the Baroque style (and also used many objects of art taken from Hadrian’s Villa nearby), architect Alberto Galvani to design the blueprints, many engineers to design and construct the fountains, and many painters and sculptors to adorn it.

View through the Fountain of Neptune

Because of the steep slope of the land where it was built, a large amount of dirt had to be excavated to construct terraces and canals to carry water from the Aniene river to the fountains through underground pipes.

One of the fountains is actually a hydraulic organ which plays music by pushing air through the organ pipes.

Sometime between the 18th and 19th century, the villa was abandoned but was later restored and is now one of the most visited sites in the world.

View from one of the terraces of the gardens of Villa d’Este

The Fountain of Rometta, representing the founding of Rome

Courtyard

View from a window

Fresco in the Hall of Glory

The “Hall of Horses”

Steps leading up to the villa

Walking through the gardens, Villa d’Este

Pignoli Cookies

Posted on October 6, 2016 by La Ciociara

Pignoli cookies are the Italian version of macaroons with the addition of pine nuts. They originated in Sicily but are very popular in the US in Italian bakeries. The cookies can be eaten throughout the year but are mostly served at Christmas time since they can be quite expensive to make or buy because of what goes in them, pine nuts, or pignoli, and almond paste.

Pine nuts can usually be found at a grocery store in the baking aisle along with other nuts. They are actually the nuts of pine cones, so you would think they would be cheap, but, unfortunately, they are not easy to harvest. They only grow in the northern hemisphere and can take up to 3 years to mature. Once they are harvested from the pine cones, they need to be cracked open from an inner shell. It’s not an easy task – I did it many years ago while I was in the pineta of Selvacava, a large pine forest up in the mountains in Aurunci National Park. I remember having to smash each individual nut with a big rock!

Make sure to use almond paste and not marzipan nor almond pastry filling in this recipe because they are all different. Almond paste is made of ground up almonds with a little bit of sugar and is very gritty. It is not very sweet and needs to be mixed with other ingredients to be used as a filling. I personally like to use Solo almond paste, but you can find many other brands in the grocery store or online.

Almond Paste

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Ingredients (yield: 3 dozen)
12 oz almond paste
½ c granulated sugar
1 c confectioners’ sugar
4 egg whites
1 ½ c pine nuts (pignoli)
1 T of flour if the dough is too soft

1. Preheat oven to 325 °F (165 degrees C).
2. Line 2 cookie sheets with foil; lightly grease foil.
3. Mix almond paste and granulated sugar in food processor until smooth. Add confectioners’ sugar and 2 egg whites; process until smooth.
4. Whisk remaining 2 egg whites in small bowl.
5. Place pine nuts on shallow plate.
6. With lightly floured hands roll dough into 1” balls. If the dough feels too sticky, add a tablespoon of flour. Coat balls in egg whites, shaking off excess, then roll in pine nuts, pressing lightly to stick. Arrange balls on cookie sheets, and flatten slightly to form a 1 ½ “ round.
7. Bake 15 to 18 minutes in the preheated oven, or until lightly browned. Let stand on cookie sheet 1 minute. Transfer to wire rack to cool. Sprinkle confectioners’ sugar over them before serving. Store them in an airtight container.

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Pickled Eggplant (Melanzana, Aubergine)

Posted on August 31, 2016 by La Ciociara

Pickled eggplants are one of my favorite sandwich toppers. They are very easy to make. Be careful to choose a large eggplant with no bruises since they can rot in a short amount of time.

It is usually recommended that you salt the sliced up eggplant and layer them in a colander with a heavy weight on top to let the bitter juice drip off, but I have used eggplants without doing this extra step when I was in a hurry and have had no problems.

Although eggplants come in a variety of sizes and are usually some shade of purple, they actually got their name because they can also be white, which makes them look just like an egg.

White eggplants
Photo credit: Alaina B. via DIYlovin / CC BY-NC-SA

Some people say that you can tell which eggplants have less seeds by knowing which is male or female, but that is inaccurate since an eggplant is actually the fruit of a plant, and, therefore, is neither male nor female. The eggplants that have a round “dimple” on the end have fewer seeds, while the ones with an oval or long “dimple” have more seeds. I’ve never checked so I can’t vouch for that.

Eggplants are healthy because they contain flavonoids which reduce the risk of cardiovascular disease. They are a rich in vitamin C, K, B6, thiamin, niacin, magnesium, phosphorous, copper, folic acid, potassium, and manganese, and contain a great amount of dietary fiber. They are also low in fat and calories.(https://www.medicalnewstoday.com/articles/279359.php, https://www.organicfacts.net/health-benefits/vegetable/health-benefits-of-eggplant.html)

Ingredients
1 large eggplant
salt
vegetable oil (enough to fill the pan about 1/2 inch)
1 garlic clove, chopped
1/4 cup of red wine vinegar
water

rinse the eggplant and cut into slices of equal thickness. You can peel it before slicing but I prefer to leave the skin on otherwise the slices can fall apart while frying.
sprinkle salt on each slice and layer them in a wide colander. Place a heavy weight such as a pot filled with water on top and let them sit for an hour or so to let the bitter juice drip off. Rinse with water and pat dry.
in a large pan, fill with vegetable oil (don’t use olive oil or it will start to smoke once it reaches a certain temperature) and heat.
once the oil is hot, place a few slices at a time making sure not to crowd the pan because the slices will need to be turned over to cook evenly.
remove each slice carefully when it is cooked through and place on a plate that has been covered with paper towels to absorb some of the oil.
once all the eggplant slices have been fried and cooled, place them in a wide container that can be covered tightly with a top, layering them and sprinkling each layer with the chopped garlic.
once all the eggplant is in the container, add the vinegar and enough water to cover all of it.
place a heavy plate over it and push down. Keep this plate in so that the eggplant absorbs all the goodness of the garlic and vinegar. There is no need to add more oil because the eggplant already has absorbed the oil it was fried in.
cover tightly and place in the refrigerator.

Every once in a while check to make sure that all the eggplant is covered in vinegar and water or it can start to grow mold. It will last in the refrigerator a couple of months, if you don’t finish eating it beforehand because it’s so good!