Polpette di Patate

We use the name polpette for many dishes; it translates to meatball, but there is no meat in these. Both sets of grandparents could not afford meat every day of the week during the depression and war years; and so, they found a way to substitute hearty ingredients. Mom recounts how they had 12 chickens and a rooster. The chickens laid eggs which are the binding block behind these recipes, but they are also high in protein. The other ingredients in this recipe: the potato provided the vitamin C.

Mom says you must never think that you will always have eggs

One day when she was a little girl, the chickens got sick and died. They couldn’t afford to go out and buy them again. My nonno Salvatore would go out and buy one chicken every time he got paid. It was a long time before they had eggs every day. Chickens were an important part of the diet as the meat helped the sick, young mothers, and the broth helped cure stomach ailments. They were very expensive to buy.

The Recipe that keeps on giving

These Polpette di patate are warm, smooth and comforting. Growing up, we usually ate them as a second course. Of course, we always would steal a few piping hot. I watched my mother make them over the Christmas holidays and this was a special treat. As I listened to her stories, I realized that I bring Polpette di Patate to my table as generations before me did with pride.

The ingredients are simple.

Her hands work quickly and she forms a solid dough.

She takes a couple of tablespoons of the dough, puts it in her hands and flattens it.

Next she nestles a large piece of mozzarella in the dough.

She pinches it together and rolls them in long oblong shapes.

Assembled on a plate, they begin to take shape.

The frying gives them that dark golden crust.

YUM!! I couldn’t wait to take them to the table.

Polpette di Patate

A hearty potato croquette.

Course Side Dish

Cuisine Italian

Prep Time 1 hour

Cook Time 30 minutes

Total Time 1 hour 30 minutes

Servings 10

Author Renata Solski

Ingredients

5 medium potatoes Yukon Gold are the best
1 cup Parmesan cheese
3 tbsp breadcrumbs
2 cloves garlic ( put it through a press)
3 tbsp chopped parsley
1 tsp salt
1/2 tsp pepper
20 pieces of mozzarella cut long
2 eggs

Instructions

Boil the potatoes in their skins.
Cool them and peel.
Put the potatoes through a ricer.
Add the eggs, parmesan cheese, bread crumbs, garlic, parsley, salt and pepper.
Mix with your hands.
Take about 2 tablespoons of mixture, form an oblong shape and put mozzarella in the middle.
Pinch together and roll.
Continue until you finish all the dough. You should get about 20.
Put an inch of oil into a frying pan.
Make sure oil is nice and hot.
Fry to golden brown.

January 5, 2018January 8, 2018

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Fried Peppers, Eggplants and Mushrooms

Fried Peppers, EGGPLANTS and mushrooms a vegetarian comfort dish

If there is a vegetarian comfort dish from my childhood that stands out, it is fried peppers, eggplants and mushrooms. The aroma of this dish leaked out into the neighbourhood and called me home to the table. After school, if this was on the stove, I would eat it over fresh bread. My nonna Emilia’s version slow cooked in the oven. Now, I through everything in a non stick very large pan. It carmelizes and smells heavenly. You can serve this as an appetizer over crostini, as a main to your vegetarian guests or as a side.

With all the holiday food, this is a nice one to serve as an appetizer, side or a main. Many of my readers look forward to vegetarian dishes and this is a keeper. Fried peepers, eggplants and mushrooms will serve as a side, main or appetizer. I plan to use it as an appetizer for New Year’s Eve.

Whatever you decide, beware. This is addictive.

All the ingredients for fried peppers, eggplants and MUSHROOMS today came from local markets.

A bunch of colour in the pan.

Everything Italian is about the cheese. Sprinkled with breadcrumbs and cheese this dish is a little piece of heaven.

Fried eggplants, peppers andmushrooms

A vegetarian comfort dish that is addictive.

Course Side Dish

Cuisine Italian

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Servings 10

Author Renata Solski

Ingredients

3 Chinese eggplants
4 assorted peppers red, yellow, orange
2 medium onions
3 cups cremini mushrooms
1 clove garlic
1/4 cup olive oil
1 cup diced tomatoes
1 tbsp tomato paste
1/2 tsp oregano
1/4 cup Parmesan cheese
1/4 cup seasoned Italian breadcrumbs

Instructions

Take off the ends of the eggplants and slice lengthwise. Now slice into 1/2 inch pieces.
Clean peppers and slice in half and then into slices lengthwise.
Take a damp cloth and wipe down mushrooms. Never wash mushrooms. Slice lengthwise.
Thinly slice the onions.
Put olive oil in pan and saute onions.
Next add eggplants and brown for a few minutes.
Follow with the peppers and onions.
Make a hot spot in the middle of the pan by moving the vegetables to the side and add the tomato paste. Allow it to toast for a few seconds.
Mix everything.
Add diced tomatoes.
Cook uncovered on medium heat for 30 minutes or until all the liquid absorbs.
Sprinkle with breadcrumbs and Parmesan.
Cook another few minutes.

December 31, 2017January 8, 2018

Aromatic Artichoke Antipasto

Today is a day in the kitchen making an artichoke antipasto. I am in Sault Ste Marie Ontario spending Christmas with my parents in my childhood home. I love everything about the feel of this place. We moved into this house when I was eight; I remember the tulips on the front yard and the look of pride on my parents’ faces. Before this we moved from place to place. It was very common for a landlord to give little notice, and then we packed our bags and moved. In 1963, my father saved enough for a down-payment on this two-story home and we didn’t have to move anymore.

The ingredients are fresh and aromatic; the ingredients are simple and the aroma comes from fresh garlic and Calabrese oregano. Mom’s hands move quickly and as she works we reminisce of her life as an immigrant. How hard it was with the language barrier. After landing at Pier 21 in Halifax we boarded a train for Sault Ste Marie. I was hungry and wanted pasta, but when they brought soup it was Campbell’s and I turned my nose up. My mom also said that the bread in Halifax was too soft. We laugh now. Mom says that all the immigrant children were hungry and they didn’t recognize any familiar foods.

Today I recognize this Artichoke Antipasto and it goes to our table remembering times gone by.

Mom begins by cleaning the outer leaves from the artichoke hearts.

See the difference?

Then she cuts them in half. these small artichokes are the best because there is no choke to remove.

The artichokes hang out in a lemon bath that keeps them from turning brown.

She use a knife and fork to chop some whole tomatoes.

She adds this to a pot with peas, olive oil and scallions.

In another pan the garlic sautéed to golden brown and the artichokes go in followed by the wine.

She puts a lid on the pan and steams the contents for 3 minutes. The aroma when she removes the lid is tantalizing.

She adds a scant half cup of suave to the pan so that it marries with the artichokes and now I just want to dive into this.

The platting begins. See the concentration and pride on her face.

This is our aromatic artichoke Antipasto.

Aromatic Artichoke Antipasto

A favourite vegetarian antipasto.

Course Appetizer

Cuisine Italian

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Servings 10

Author Renata Solski

Ingredients

2 lbs baby artichokes
2 cups fresh or frozen green peas
3 scallions
1 cup whole or diced tomatoes
1/2 tsp oregano
2 cloves garlic
3 tbsp olive oil
1/2 cup white wine

Instructions

Clean the outer layers of the artichoke leaves and cut the artichokes in half.
Fill a small bowl with water and cut the 2 lemons into wedges. Place the artichokes in the bowl. It will keep them from getting brown.
In a small sauce pan place 1 tbsp oil and the scallions. Sautee for a minute and then add peas. After 2 minutes add the tomatoes. Let this sauce cook for a few minutes.
Meanwhile, set a frying pan on the stove. Add 2 tbsp olive oil and the garlic.
Brown the garlic and remove.
Drain the artichokes and add them to this hot pan.
Stand back and there will be a wonderful sizzle and aroma.
Put the wine in and cover with a lid.
After a few minutes remove lid and push the artichokes to the side of the pan in a circular pattern creating a spot in the middle.
Add a few tablespoons of sauce to this spot, but don't mix.
Let the sauce seep into the artichokes.
Arrange artichokes on a large platter. Pour all the sauce into the middle of the platter.
Serve with a fresh baguette.

December 22, 2017January 8, 2018

Nonna’s Cabbage Soup

Nonna’s cabbage soup could appear on diet pages, but she made it to feed her family when there wasn’t much except the produce of the land. My grandfather was a farmer and they had plenty of vegetables. I like soup for lunch and this recipe makes enough for the week.

I call this Nonna’s Cabbage Soup because it comes from spending time with my Nonna Emilia who emigrated from Calabria, Italy. It was a staple in her “Cucina Povera”; Nonna simply cooked and produced tasty meals from ingredients that came from her garden. These are simple ingredients, but they will warm you up on these cooler fall days.

start with a large 6 quart pot and put 2 Tablespoons of good olive oil in the bottom with a sliced clove of garlic, 1/2 teaspoon of red pepper flakes, 1/2 teaspoon of oregano and 1/2 teaspoon of fennel. let that all infuse for about a minute on low heat.

I like to have everything ready before I begin. Dice three medium potatoes and roughly chop one medium onion. Living in southern Ontario, I have access to freshest vegetables. Everything comes from the local markets and I bought 3 small baby cabbages that were the size of a grapefruit. When chopped, it was about four cups.

As soon as that oil has absorbed the flavours of the spices, I begin layering the vegetables. I add my onions in first. I like to season with salt after each vegetable. After the onions, I add 1/2 teaspoon of salt, and do the same after the potatoes and the cabbage. Then this mixture hangs out for about 5 minutes.

After 5 minutes, I add one cup of Italian stewed tomatoes, the Romano beans and 4 cups of vegetable or chicken broth.

There is lots of “amore” in this pot.

Bring this pot of yummy to a boil and simmer for an hour on medium low heat.

Finish it off with some fresh basil and a drizzle of olive oil.

Nonna's Cabbage soup

A hearty cabbage soup.

Course Main Course

Cuisine Italian

Prep Time 10 minutes

Author Renata Solski

Ingredients

2 tbsp olive oile
1 clove garlic (use it whole or cut it into three pieces)
1/2 tsp red pepper flakes
1/2 tsp oregano
1/2 tsp fennel
1/2 tsp add more salt to taste as you layer)
1 medium yellow onion
3 medium potatoes
4 cups sliced cabbage
1 can can Romano beans or any Italian style bean you like I like Primo beans they are firm
1 cup cup Italian style tomatoes you can use a seasoned brand
4 cups chicken broth

Instructions

Put the oil, garlic and seasoning into the pot.
Let this hang out on low heat for about 1 minute.
Dice onion and add.
Add potatoes and salt. Let the potatoes hang out for about a minute here.
Add cabbage and saute for a couple of minutes.
Next add tomatoes, beans and chicken broth.
Cover and simmer on low for about an hour.
Serve with a drizzle of olive oil and some parmesan cheese. I also add fresh basil.

If you like this recipe and want to try some other recipes based on The Cucina Povera I would recommend this book.

December 22, 2017January 8, 2018