Let there be light!

The new lights are on in the main square! And just in time. Last night, outside the church, everyone from Mass gathered in the square, and remembered the people who had served in War. Both the Priest and the Mayor of the town spoke in memory of them, while the marching band played the Italian National Anthem.

Polenta con Cipolla e Asparagi con Uova

Polenta with Onions
The first time I ate Polenta was in the town of Linguaglosa at their festival during Natale. There we had it served with a thick meat ragout, but polenta can be served many ways. Today we had it with sweet onions, but you can add any vegetable. It is ridiculously easy to make.

2 liters of water for 500 grams of Polenta
In a separate pan, cook down the onions in a little water.
Bring a pot of water to boil and gradually add the polenta flour. Continue stirring until mixture reaches a think consistency.
• Our polenta was gurgling like melted lave, but I was told this was normal.
Add salt to taste.
We also added a small amount of butter.

Once the mixture is ready, transfer to a baking dish.
We then layered the polenta with grated Parmigiano Reggiano Cheese.
On the top we sliced soft cheese as a garnish and baked in the oven for 45 minutes.

Asparagus and Egg
Today we also had the asparagus we picked in the garden the other day.

Rinse and clean the Asparagus.
Place in a pan and cook covered until tender.
• You won’t add any water to the pan, the water on the stems is enough.
Add one or two eggs to the pan and stir until the egg covers all the stems.

You can serve hot or at room temperature.

All Souls Day

Yesterday was All Souls Day, a day of remembrance for friends and loved ones who have passed away. We began at the main church and followed in a large procession through the streets of the town to the cemetery. Once there, I was amazed with the amount of people already there waiting. There were cars everywhere and police directing traffic, trying to keep things in order. The scent of flowers welcome us as we entered through the main door. Inside, it was nothing like I’ve ever seen. People sitting in chairs next to departed loved ones, as if having a peaceful conversation. Every grave was remembered, it was beautiful. Mass was then held in the open air followed by blessings of the Priest.

There is a custom here that the dead leave gifts for the children. So, once we returned home from the cemetery, the kids were busy at play.

A day picking Greens

I know, I forgot my camera again, and it would have been a great photo! Yesterday, after lunch, we went to the hillside to collect greens. It was just that, a beautiful, untouched, hilly landscape covered in green. We were serenaded by the ringing bells around the necks of the lambs in the distance eating. I felt like I was in Ireland. We went right to work, bent over, cutting what seamed to be weeds to me, the same plant that you see above. Honestly, if we were to eat what I collected, we would have been eating just bread. I’m still learning!

But, as the day progressed, I was getting better at recognizing the leaf that we were searching for. Once I came home, I looked online and was shocked! This leave has the same shape as dandelion. Check out the link attached to the title of this entry and you too will be amazed of all the benefits this pesky weed has! You might rethink trying to kill it in your lawn.

All Saints Day

Today was the day we remember the saints of the faith- both recognized and unknown. A day when all things close, schools and businesses.



This day we visited the cemetery in preparation for tomorrow, All Souls Day, by placing flowers next to ancestors and friends that have passed. Walking through the pathways, it is so moving to read the messages on the tombs. Besides the beauty and artistry of their tombs, there is something else that always mesmerized me about the cemeteries here. Adjacent to each name is a photo. It is so touching and personal, that you feel like you’re being introduced to that person.

I’ve been hearing stories about people with Mamma and this history is something that I do not want to loose. These people are not forgotten.

Frutta e Verdura

After lunch today we took a walk to the garden. We came home with our bags full! We picked asparagus, chicory, potatoes, kiwi, mandarin oranges, fennel, parsley, and rosemary. The grapefruit, broccoli, and cauliflower are not ready yet.

Asparagus


Grapefruit




Broccoli and red Cauliflower




Mandarin Oranges

Olivi Nero

The other day, in the garden, we collected the olives. I forgot my camera that day, but picture the scene from Under The Tuscan Sun when they were all out collecting their olives. There were people on tall ladders combing the branches, while the grapes fell to the material covered ground. Now, take everything that is Hollywood away and that is what it was like.

We are now letting the olives rest in salt until they are ready.

Happy Halloween!

It’s not a tradition here to get all dressed up and go door to door collecting treats, but I wanted to make a little something for my nieces and nephews. Candy treats wrapped in spooky outfits! I have noticed in store windows, however, more and more Halloween decorations.

Castagna

A perfect Sunday activity, chestnut picking on the mountain! The air was fresh, the sky was clear, and an abundant amount of chestnuts were waiting for us.

For as far as I could see, the land on the mountain was terraced with chestnut trees. Knowing that at one point in time, men built each wall rock by rock, and worked the land every day, made me really appreciate the labour and sacrifice the people of this land had. It was their life.

Una Passeggiare…

Fungi Risotto

Mushroom Risotto
We had a large package of dried Porcini Mushrooms, so it was a perfect time to make Risotto.
First soak the mushrooms in a pot of water to soften, and then bring to a boil.
In a pan, begin to sauté an onion in a small amount of water.
Once the onions are cooked down, add the softened mushrooms to the cooked onion pan and a portion of the reserved mushroom liquid.
Add the risotto to the pot. (100 grams per person)
• Have a boiling pot of vegetable broth on hand to add to the risotto when it cooks. Depending on the amount of risotto, you may need an extra 3-4 cups of liquid. Bullion cubs are fine.
• You will not need to add salt to the dish because the bullion cubs have enough. Taste to see if you prefer more.
When risotto is tender, mix in a tbsp of butter, turn off the heat, and let sit covered until you’re ready to eat.

Stocco

Today we purchased stucco for lunch, dried cod fish, that had been soaking for days and ready to cook.
First cut the fish into pieces and rinse under water.
In a pan, cook an onion in a small amount of water.
Once the onion is cooked, add the fish, a potato and two tomatoes.
Have the heat on high, and once you see vapours coming out of the pan, turn the heat down to slowly cook the fish.
At the last moment add a few black olives for an extra flavour.
We serve the fish with it’s broth and cut up small pieces of hard bread. It’s delicious!


The terms "dried cod" and "stockfish" express two different ways to treat the same fish, the codfish. The sea waters off Norway, Iceland, the Baltic Sea and Newfoundland are extremely rich of this fish, because the sea waters in these lands are very cold and limpid. During the cold northern winters the fish is dumped on the shore and brought to drain for months on wooden hurdles at a temperature near to 0°C. The fish is then exposed to the cold atmosphere and the feeble sunrays of the Northern skies. As a result you get the "stockfish", whose name derives from the german word "stock", meaning a staff (or cane) which shape and hardness it resembles. In the summer, when the temperature is raised, this method, for obvious reasons due to the deterioration of the codfish flesh, cannot be practiced and the solution is in the salt + barrels method. Once the codfish has been caught, and got rid of its head, fins, tail and interiors already on the fishing boat, it is immediately put into barrels, and generously covered with salt, that guarantees its draining and a long preservation. This is the "dried cod"..

Buon Compleanno Mamma!

For her birthday, everyone came over and enjoyed the pizzas we made. We used two bags of flour, 2 kilos, one envelope of yeast, and added water gradually while kneading the dough. We discovered the secret, and that was to let the dough sit for over three hours. The dough was perfect! Every one enjoyed the night and not a piece was left over…

Bellissima Giorno

I wanted to share a glimpse of what I see every morning, looking out my bedroom window.

Mascolini

I have to admit, I was a little grossed out with this one. But, after I regained my courage I was fine. To begin, you need to clean the little fish, which consists of removing the head and spine. Honestly, easier said than done!

Once clean, layer the fish in a pan.
Add parsley and parmesan cheese. I know what you thinking, “cheese with fish”? But, with this recipe, it’s ok.
Make another layer of fish and add a small amount of EVOOil.
Cook on the stove until the fish is white and tender. This doesn’t take long.

Ce Ci e Pepe

Chick Peas
Soak at lease a kilo of Chickpeas over night in water.
• When you buy them, you want them to be big and round.
Place fresh water in a pot and bring to a boil. Once boiling, add the beans.
To the pot add carrots, celery, and an onion.
Boil until the Chick Peas are tender.
• We used a pressure cooker, but any pot will work.
When garnishing the plate, add cut up pieces of hard bread and drizzle with Extra virgin olive oil.

Cooked Peppers
We had a lot of small peppers on hand, so instead of roasting them, we sautéed them in a pan.
This is very simple, first cook the onion in a small amount of water.
Once cooked, add sliced peppers.
Once the peppers are cooked, serve with salt and EVOoil.

"I milinciani cini" (le melanzane ripiene)

Stuffed Eggplant
In a pan with little water, steam 8-10 small eggplants.
Once cooked (very mushy), cut in half, scoop out the center, and save the skins.
Meanwhile, cook an onion in a pan with a small amount of water.
• Water is a healthier alternative to Oil.
Add sausage to the onions and cook.
We then added a hard boiled egg, but you can add a fresh egg.
• This is a recipe to use up items in your fridge, add what you like.
Turn off the heat: Add a small amount of oil, bread crumbs, ham, cheese, and basil.
Then fill the skins with the mixture and cook in the oven.

Un Giorno alla Campagna

A day at the Garden
We could not have asked for a prettier day! Sunday we gathered Cauliceddi, and it was everywhere. I know what I’ll be having tonight for dinner! In every direction there was something for the eyes to see. There were fig trees, olive, peach, orange, and a beautiful view of the sea. The fig tree is still making fruit, and nothing is sweeter than eating right from the tree.