Feast of the Seven Fishes Blog | Italian Christmas, Italian Food, Cooking, Recipes and Traditions

Italian Cooking - Cook Like An Italian Mama

The Independent just published a wonderful article called How to cook like an Italian Mama - which is as you might guess about an Italian cooking class taught by Italian mothers. It's about food, but more importantly, it's about the importance of family when it comes to food and cooking. And in that regard, the Italian are way ahead of just about any other culture. In Britain, for example, only 20 per cent of people sit down to eat together as families once a week or less. And for the families that do eat together, about 75% do such in front the television. I am pretty sure that US families would stack up fairly similar in these statistics. However, according to an Italian Mama from England, this would be totally unheard of in Italy. Families are much closer, oftentimes live close to each other and use a traditional Italian meal as an opportunity to come together - a few times per week.

Bocce ball

Growing up, I remember all of the old Italian men in my neighborhood playing bocce ball in the courts at the park, or in homemade courts in side allies. There was no fooling around, either. These men were as serious about their bocce ball as they were their late night poker games. Now, bocce is widely known and accepted as an Italian game, but from what I discovered, Italy only borrowed. 

-Mike

Here's a brief history from Bocce.org:

Throwing balls toward a target is the oldest game known to mankind. As early as 5000 B.C. the Egyptians played a form of bocce with polished rocks. Graphic representations of figures tossing a ball or polished stone have been recorded as early as 5200 B.C. While bocce today looks quite different from its early predecessors, the unbroken thread of bocce’s lineage is the consistently common objective of trying to come as close to a fixed target as possible. From this early objective, the basic rules of bocce were born. From Egypt the game made its way to Greece around 800 B.C. The Romans learned the game from the Greeks, then introduced it throughout the empire. The Roman influence in bocce is preserved in the game’s name; bocce derives from the Vulgate Latin bottia, meaning "boss."

Buon Capo d'Anno!: New Year's Eve according to Italy

Okay, so "Buon Capo d'Anno" actually means "Happy New Year's Day," but it's fun to say, so we thought we'd throw it in the title. Anyways, back to the Eve. In Italy, New Year's Eve is celebrated as La Festa di San Silvestro. As always, food is a large component of the festival; a huge feast is shared by friends and family, fireworks are lit and dancing ensues. Sometimes "tombola" (similar to Bingo) is played at private parties.

Let's just keep talking about the food.

The main dish is usually lentils, to symbolize money and good fortune, while the side is typically zampone, a stuffed pigs foot.

Hey, we did say "New Year's Eve, according to Italians," so you should have assumed that this would eventually translate into a recipe. Enjoy!

Zampone con Lenticchie

1 zampone (appx. 3-3 1/2lbs.)
2 cups dried green or brown lentils, picked over and rinsed
2 quarts water
2 medium-size onions, peeled, 1 left whole and 1 finely chopped
3 celery stalks, 2 cut in half and 1 finely chopped
3 tablespoons extra virgin olive oil
2 ounces prosciutto fat, chopped
Salt to taste

1. Prick the zampone all over with a couple of corncob holders or toothpicks, and wrap tightly in a double thickness of cheesecloth. Tie off with kitchen twine. Place the zampone in a large pot or casserole on its side and cover by 4 inches of cold water. Bring the water to a boil slowly, about 45 minutes to 1 hour, then simmer another 4 hours (or about 1 hour per pound of zampone, which run anywhere from 2 to 4 pounds). Add boiling water as needed to keep the zampone covered.

2. Meanwhile, place the lentils in a casserole with the 2 quarts water, the whole onion, celery stalk halves, and salt. Turn the heat to medium-high and when it begins to bubble, cook for 15 minutes to 1 hour, depending on the age of the lentils. Taste occasionally, and turn the heat off and drain the lentils when they are between al dente and tender and set aside. Discard the onion and celery.

3. In a medium-size saucepan, heat the olive oil with the prosciutto fat over medium heat and cook 3 to 4 minutes, stirring. Add the chopped onion and chopped celery and cook until golden, about 8 minutes, stirring.

4. Add the lentils to the sautéed onion and prosciutto fat along with 1 1/2 cups water from the cooking zampone. Simmer the lentils until the water is absorbed. If you have accidently overcooked the lentils so they are already soft, do not pour in the water, simply stir the lentils until well combined.

5. Arrange the lentils on a platter. Remove, drain, and untie the zampone. Cut it into slices as thick as a finger and arrange on top of the lentils, slightly overlapping them.

Carnevale di Venezia - Largest Carnevale in Italy

Carnevale di Venezia, the Carnevale to end all Carnival's, is touted as the largest Carnival's in Italy.  Yahoo calls it "beauty, joy and sensuality before the introspective Lenten season."

Most importantly are the masks, giving the air a scent of mystery.  While the significance of the mask is to impersonate Italian folklore characters, many love the surreal nature of disappearing into the mist.

"Carnevale is during Italy's winter. 'It's cooler outside, and because of all the canals, a mist hangs in the air. People in fantastical attire appear and fade into the fog. It's surreal,' says Guido D'Ugo, president of Ciao Italy Travel, " featured in the same Yahoo article.

Italian Film Festival

This is a tad late, though credit needs to be given where credits due.  Each year the Italian Film Festival, taking place in the San Francisco Bay area to display the top Italian cinema of the year. 

This might be too early for publicity, however when something great comes around it must not be ignored.  Check it out if you're in the area, and if not, this might be something to think about for a good weekend trip.

Fried Smelt

This has got to be a favorite of everyone in my family. It’s simple yet incredibly delicious. It’s definitely a great introduction for kids to seafood as it often starts eating contests as all the children in my family start stuffing their faces. Problem is when the adults get involved.

You will need:
       2-3 pounds of smelt
       Flour 
       Red pepper flakes
       Salt
       Pepper
       Olive oil

How you do it:
       Wash headless smelt and pat dry
       Place a cup of flour and some salt and pepper in a zip-lock bag
       Place smelt in zip-lock bag and shake to coat fish
       Take cast iron skillet and add olive oil and heat, also add red pepper flakes and garlic-if wanted-to taste
       Add fish and cook until brown on both sides
       Once cooked, place fish on paper towel to absorb oil
       EAT!!!

Buon Appetito!
Shannon Tinnell

National Italian American Foundation

I typically steer clear of all that is political, and not because I don't get into politics.  I do; however, I hold dear the ideal that everyone is entitled to their opinion, and just because their's differs from mine just makes them ignorantly wrong.  No, I'm just kidding, seriously, everyone has their opinion and it was cultivated through experience amongst other things.  So to them it is truth, just as mine are to me.  That makes no one wrong.

But back to point of this entry, I've recently come across the National Italian American Foundation;

"a non-profit organization serving as a major advocate in Washington, DC for nearly 25 million Italian Americans, raising the prominence of all things Italian in American culture and society, and making "Italian American" part of the national conversation."

A club for Italian Americans, what a fantastic idea! The National Italian American Foundation is a group dedicated to preserving traditional Italian heritage in America.  The NIAF even has a "Wine of the Month" club, and you better believe that I'm apart of this!  I hope no one misunderstands this post.  I believe what makes the United States great is the fact that we are a melting pot of culture, heritage, and wonderfully diverse people.

We should continue to meld and celebrate our country, while remembering and preserving our own cultures.  I encourage people to join and participate.  As a good friend of mine always says, "diversity isn't just a ship from the 17th century!"

Viva la Italia!

Mario M.