ROSMARINO-ROSEMARY- THAT WONDERFUL LITTLE MEDITERRANEAN HERB

Rosemary is a wonderful herb I learnt to use in my cooking from my mother. It can be added to many dishes. Now I grow fresh rosemary in my garden but it can be bought dried in any store food section that sells spices and herbs.
With a little internet research, I discovered some history of the herb. Apparently when the Virgin Mary spread her blue cloak over a white rosemary bush, the flowers turned to blue so from that time it became known as the "Rose of Mary". It is supposed to have some medicinal purposes. For me, I just like the taste on my food.
It brings back memories of my childhood in Italy- Cassino area. We used to grow it all along our driveway.

I use it on a variety of meat.

Lamb with potatoes roasted in the oven is a popular dish for our family. That little Ciociaria lady keeps popping up everywhere!

One of our Sunday favourites growing up, was chicken and potatoes with rosemary cooked in the oven. It is an easy dish- chicken legs and thighs or breasts with potoato wedges covered in rosemary- bake in 400 F about one hour and check when ready.
A small pork roast will benefit from additions of rosemary. Barb tells me she just loves the aroma in the house when any food is being cooked with rosemary!

Pan Fried potatoe slices- the way I like them or you can make wedges cooked in vegetable oil  with garlic and rosemary in a pan on the stove. It is another welcome addition to any meal. I make this dish with a summer barbecue. It can be greasy so I like to dab the oil off the potatoes before eating.

PASTA FAGIOLI- PASTA WITH BEANS

This dish is a good one to use up leftover sauce and pasta. When I was little and we would visit a farm it would often be made as it used up all the little pasta bits like pieces of spaghetti or whatever was around. My mother used to make it for my Uncle Joe when he visited from Detroit. She made lots as he could be seen finishing more than 3 bowls!

INGREDIENTS

A cup ( 250ml) or two of leftover sauce.

Pasta- I like to use elbows.

Can of kidney or white beans.

Cotica- pork rind- optional.

Salt and pepper to taste.

Barb always likes to add some "hot peppers" to her bowl.

Optional- check all your bags of pasta and use up " the little bits". It will really be like one from the Ciociaria area!

I like to use the Italpasta because it does not turn to mush when cooked. Stays duro!  It is the best Canadian brand. You can also buy pasta from Italy at "twice the cost" for the same taste.

DIRECTIONS

Cook as much pasta as needed for the number of people you are serving.

Open your tin of beans. Rinse the juice around the beans. Cook it with the pasta.

When finished cooking, drain but leave a cup or two of the water with the pasta in the pot.

Add from a tablespoon to cups of sauce to the pasta. You can made it as red as you want.

Mix.

You want pasta fagioli to be like a soup but not as runny as soup.

Yes, you must eat it with a spoon.

This dish does use up "leftovers" in the fridge. So when you have a small amount of any leftover sauce this will work for you. . With the beans, there is protein so can be a complete and quick meal with a nice bowl of salad and a bun or  piece of bread.

My problem is I really like this dish so I tend to eat too much. Be warned it is very filling!

ZUCCHINI-ZUCCHINA-MAKE THOSE ZUCCHHINI FLOWERS

Zucchini is a great green vegetable. Good for the Diabetic person! It can be bought year round now. The best zucchini can be grown in your summer garden. Barb told me it can also be called a courgette as it is known in Britain and perhaps the USA.

Anyone who has grown zucchini has the experience " what do I do with all of them?"

It can be sliced fresh and used in a veggie platter with your favourite dip.

The zucchini can be sliced in small strips and fried in oil and garlic used as a vegetable for the dinner.

Many recipes use a variety of vegetables and zucchini is a good one to add.

If you are growing zucchini, it starts as a yellow flower that grows into the long vegetable. Pruning the zucchini plant is important and the flowers can be used.

 I am writing about two of my favourite dishes today.

ZUCCHINI CASSEROLE

INGREDIENTS

Several zucchini.
Tomato sauce. Precooked. See my basic sauce or use a canned or jar of sauce of choice.
Eggs.
Milk.
Bread crumbs (optional).
Garlic.
Parmeasean cheese.
Garlic bud or tow.
EVOO- tablespoon.

DIRECTIONS

Wash the zucchini well.

Slice into long pieces.

Layer between clean tea towels or paper towels adding salt on each layer. The zucchini is very moist and this helps to take out the moisture.

Leave for a couple of hours.

Mix the egg and milk together.

Put bread crumbs on a plate.

Put the zucchini slice in the milk/egg mixture, roll and flip in the bread crumbs.

Fry in heated pan, flipping to cook well.

Layer in an oven dish putting the cooked tomato sauce on each layer. Salt and pepper to taste.

Top with parmesean cheese to taste and bake in the oven at 350 degrees F. until done. One-half hour to an hour.

Lately to save on calories and time, I usually make it now without the frying of the zucchini.

I simply use the zucchini pieces, layering with  the tomato sauce in an oven dish. Salt and pepper to taste. Of course, topping with the parmesean cheese, then bake.

It can be served straight out of the oven. However, if you let it sit before serving, the zucchini will absorb the sauce so it is not as runny.

When serving, cut into squares to suit the number of people you are serving.

Adolph's style-  if you use a large pan, you can make enough for more than one meal. Barb often takes a piece for her lunch the next day.

A fun summer recipe is the next one.

FRIED ZUCCHINI FLOWER

This is a fun dish to make. My children Natasha and Sonya used to love eating their Nonna's Zucchini "fish" as she would call them.

INGREDIENTS

Zucchini flowers.
Egg.
Milk.
Flour.
Vegetable oil.

DIRECTIONS

Pick flowers from different plants as part of the pruning. Making sure to leave many behind so the zucchini will grow.

Wash the flowers well. Be careful when you pick them. One time when I picked flowers at dusk, they had closed up. I had put them in the sink in cold water. When Barb was helping me wash them, there was a buzzing as a bee was trapped inside one. Good thing it did not sting her as she is allergic to bee and wasp stings!

Dip the flower into some flour that was placed on a plate.

Dip a flower at a time into the bowl of the egg'/milk mixture.

Shake excess then fry in a heated pan with some vegetable oil of choice. Flip to make sure each side is done almost a little crispy.

Eat when warm.

If too oily, pat dry the oil with a papertowel.

There can be other uses for the versatile zucchini. I need to think and will probably add some other ideas in a summer post!!
#zucchiniflowers#homemadezucchiniflowers#zucchinicassarole#granpalovestocook#adolphdimambro#friedzucchini#freshzucchiniasanappetizer

CANASCIONE-EASTER TREAT FROM CIOCIARIA

Canascione is one of the real foods from the  Ciociaria area in Italy. My Mother made it at Easter. A friend from my Social Club gave me one so when I brought it home, Barb suggested for me to make one or two this year. I knew the ingredients but decided to call my cousin- mia cugina- Paola in Cassino to get the correct ingredients for an authentic one. It was actually fun to make my own. I was making the lasagna for Easter dinner so had the dough needed.

INGREDIENTS

10 eggs.
Flour- several cups.
200 grams Pecorino Romano cheese- formaggio. Grated.
Procolette or "Scamorza" cheese- one ball. Grated.
Parmesean cheese-grated. One small container or bag
1/2 cup Parsley chopped.
A dried sausage or two. Chop into little pieces.
Prosciutto slices are optional. Some people put some in the mixture.

DIRECTIONS

Make the egg noodles mixture. Use 5 eggs and flour to make to texture needed. See previous blog.

Roll pieces flat with a rolling pin. Each flat piece will be one canascione.

In a large bowl add the cheese and the additional 5 eggs to make 3 canascione. Use less eggs if making one and more eggs and cheese if making more.

Add the cheeses as per ingredients. Mix well.

Add the chopped parsley. I do not salt the mixture as the cheese has flavour. I have already salted the egg noodle mixture when I make it.

I made one canascione with the chopped sausage. Two just cheese and one cheese and sausage.

It should be a little thick.

Put the mixture on the flat egg noodle. Fold over and pinch the edges. If you do not pinch well, the ingredients could come out when baking in the oven.

I put them on parchment paper on a cookie sheet. Scramble one egg and with a brush, glaze the top of the folded canascione with egg.

Cook in oven at 350 degrees. They take about 25 minutes. You may want to turn the oven up to 400 degrees to brown on the top. Check to see if done as different regions may need more or less cooking time.

The best part about the canascione is tasting it fresh from the oven.

It is usually sliced sideways across the folded pie and served cold. It can be like an appetizer or for a lunch on Easter Sunday before the big evening meal later in the day. It is usually made days in advance to have as an Easter treat. I think it is so popular because of the eggs. As we all know, the egg is a traditional Easter symbol in many cultures.
#canascione#easter#lazio#ciociaria#cassino#granpalovestocook#adolphdimambro#howtomakecanascionefromciocaria#areallaziodishforeaster#easterinitalycomeswithcanascione

PASQUA- EASTER A TIME FOR GOOD EATING

It's Palm Sunday-Domenica delle Palme. I do not recall any special dish for today but you go to church. Since Easter is a busy time for Italian cooks, there is a lot of activity in the home. Good Friday-Venerdi di Santo is a seafood dinner and you go to church. I thought I would tell you about the menu for Easter-Pasqua that my mother prepared and I like to follow.

Canadians make ham, Italians make lamb! Rhymes!

EASTER DINNER

Either a lamb roast or chops or a combination of both.

Depends on the size of roast or chops as to the timeframe of how long you cook it at 375 F. Put in a pan.  Slice up some potatoes and carrots to put in with the meat. Salt, pepper and put one of my favourite herbs- Rosemary-rosmarino. Put it in the oven without any cover.

The first course is the lasagna dish, I blogged previously on how to make it. Best made one or two days in advance.

Along with roast or chops when cooked, serve vegetables like rapini and red peppers. Or your choice of favourite veggies.

I don't make an appetizer as there is not a traditional one but will serve some cheese and crackers, shrimp and dip and some veggies and dip to keep everyone happy until the dinner is served.

So the menu is simple but very good to eat.

Of course there is the Easter Egg hunt enjoyed by the children-bambini! Il uovo di Pasqua. It keeps them busy before dinner is served.

Add your favourite Italian wine or any wine of your choice!

Since I am the cook I will be too busy making dinner to have time next week to blog about it. Maybe Barb will take lots of pictures while I prepare the meal!

While we all celebrate the Holy Week, think of the blessing of Jesus-Gesu Cristo!