Chicken Cacciatore

In the final chapter, entitled "Keeping the Good" Silvia and her family gather for a dinner commemorating Vince's graduation from high school at a restaurant called The Central Cafe.  This was the name of a restaurant in Hammonton where my mom and I would go to eat gnocchi with marinara sauce. One of the dishes they order is Chicken Cacciatore and you can find the recipe below from simplyrecipes.com.

INGREDIENTS

·         One 3 1/2 pound chicken, cut into pieces

·         2 Tbsp extra virgin olive oil

·         1 cup thinly sliced onions

·         2 garlic cloves, thinly sliced

·         Salt and freshly ground pepper

·         1/3 cup white wine

·         2 cups peeled and chopped, firm ripe tomatoes (or canned plum tomatoes in their juice)

METHOD

1 Rinse chicken and pat dry. Heat olive oil in a large skillet on medium heat, add the onions and cook until translucent, stirring occasionally. Push the onions to the side. Season the chicken pieces with salt on all sides. Add the chicken pieces, skin-side down. Cook until the chicken skin is golden brown, then turn pieces over and brown on the other side. Add the garlic to the pan and cook a minute more.

2 Sprinkle pepper over the chicken. Add wine and simmer until reduced by half. Add the tomatoes, lower the heat and cover the skillet with the lid slightly ajar.

3 Cook the chicken on a low simmer, turning and basting from time to time. Cook until the thighs are very tender and the meat is almost falling off the bones, about 40 minutes. If the stew starts to dry out, add a couple tablespoons of water.

Yield: Serves 4-6.

Eggplant Parmesan

In Chapter Seven, "Too Late for Saving," Silvia goes through a box of family photos to get inspiration for finishing her painting.  She comes across one from Cosmo's Confirmation and recalls the party after the ceremony in which Frank and Donna's father, Cosimo got into a fight over the last piece of eggplant Parmesan.  If it had not been so delicious, they may have not gotten into a fight. But prepared correctly, this dish is almost worth fighting over!




Ingredients

1 large eggplant sliced thin
2 large eggs beaten
2 cups flour
1 16 oz.package shredded mozzarella cheese
1/2 cup grated Parmesan cheese
5 cups marinara sauce

Directions

Drain the eggplant of excess moisture and coat with egg and flour.  Cook until soft and tender in olive oil. It is crucial that the eggplant is cooked for a long time in a good amount of olive oil. Blot excess oil off egglant with paper towel. Layer into casserole dish. Layer with sauce, mozzarella cheese and Parmesan cheese.  I also learned, from my grandma, to sprinkle leftover egg over the first layer.  I am told by my sister, Annamae, that my grandma, who grew up during The Depression, did this because, in those days, it was forbidden to waste any food.  I believe that it greatly adds to this dish.  Continue layering two or three more times, or until you run out of ingredients.  Bake in preheated oven at 350 degrees for about 35 minutes or until top is golden brown.   

Brocoli Rabe with Garbanzo Beans and Ribbon Pasta

In the beginning of chapter four, entitled "To Know Peace", Silvia makes this dish for her and her brother Vince, who are both vegetarian.  In the story, rigatoni pasta is used to make this dish, but of course, you can use any sort of pasta as in the recipe below in which ribbon pasta is used.  She is thrilled to have the kitchen to herself as Frank is always monopolizing the kitchen.  Because he is not home, there is some peace and quiet in the house and she relishes the relaxing meal that she shares with her brother.  This meal is the perfect start to this chapter that is about Silvia contemplating the time she spent with her grandma.  "It was through her Grandma Tucci that she knew peace."

Ingredients

1pound ribbon pasta
3 cubes minced garlic
1/2 cup olive oil
1 bunch brocoli rabe
1 can garbanzo beans
3 tablespoons fresh grated Parmesan cheese

Directions

Saute crushed garlic in olive oil for a minute or two and add brocoli rabe and beans.  In the meantime, add pasta to a big pot of rapidly boiling water, and cook until al dente.  Drain pasta and top with sauteed beans and greens.  Sprinkle with Parmesan cheese. 

Pasta Fazool

In chapter three, entitled "How to Be Free," Silvia goes to visit her older sister Angie at her house in north Jersey and while Angie is deciding what she will make for dinner, Silvia recalls the time her sister used American cheese to make eggplant Parmesan.  She tries to persuade Angie to order out or make something simple.  But to no avail  Angie insist on cooking and to accommodate her sister's vegetarian diet, she makes Pasta Fagioli.  Silvia is happily surprised that the soup turned out wonderful.  This healthy soup, also called pasta fagoli, was served daily at a local diner in my home town of Hammonton, New Jersey.  There are many variations on this recipe.  For instance, frozen or fresh peas can be substituted for cannelloni beans.  It can also be made with or without chicken broth.  See below recipes from allrecipes.com.  Hope you enjoy!

Ingredients

1 onion, chopped

2 stalks of celery, chopped

3 cloves garlic, minced

2 teaspoons dried or fresh parsley

1 teaspoon Italian seasoning

1/4 teaspoon crushed red pepper flakes

salt to taste

1 (14.5 ounce) can chicken broth

2 medium tomatoes, peeled and chopped

1 (8 ounce) can tomato sauce

1/2 cup uncooked sea shell macaroni

1 (15 ounce) can cannellini beans, with liquid

Directions

1. In a large saucepan over medium heat, cook celery, onion, garlic, parsley, Italian seasoning, red pepper and salt until onion is translucent. Stir in chicken broth, tomatoes and tomato sauce, and simmer on low for 15 to 20 minutes.
2. Add pasta and cook 10 minutes, until pasta is tender.
3. Add beans and mix well. Heat through. Serve with grated Parmesan cheese sprinkled on top.

Vegetarian Version

Ingredients

• 3 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (29 ounce) can tomato sauce
• 5 1/2 cups water
• 1 tablespoon dried parsley
• 1 1/2 tablespoon dried basil
• 1 1/2 tablespoon dried oregano
• 1 teaspoon salt
• 1 (15 ounce) can cannellini beans
• 1 (15 ounce) can navy beans
• 1/3 cup grated Parmesan cheese
• 1 pound elbow macaroni

Directions

1. In a large pot over medium heat, cook onionn in olive oil until translucent.  Stir in garlic and cook until tender.  Reduce heat, and stir in tomato sauce, water, parsley, basil, oregano, salt, cannelini beans, navy beans and Parmesan.  Simmer one hour.
2. Bring large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; strain and stir into soup.

Tuna Fish and Spaghetti

In chapter two of my novel entitled "What's Wrong With Here?" Silvia goes to visit her brother Cosmo at his apartment in Philadelphia. While there, he makes tuna fish and spaghetti. My mom used to call this dish "poor man's crabs and spaghetti."  It was very popular in my household growing up, and I still cook it on occasion myself.

Ingredients

1 can tuna fish
1/4 cup olive oil
3 cloves garlic, chopped
1/4 teaspoon red pepper
3 cups marinara sauce*
1 pound spaghetti
1/2 cup grated Parmesan cheese

Directions

Saute garlic in olive oil over medium heat. Add drained tuna and stir thoroughly. Combine tuna and garlic mixture and tomato sauce. Cook over low heat for one hour. Serve with spaghetti and grated Parmesan cheese.

Alternative Recipe

Ingredients

1 can tuna fish
1/2 cup olive oil
3 cloves garlic, chopped
1 teaspoon dried or fresh basil
1 teaspoon dried or fresh oregano
1 teaspoon dried or fresh parsley
1 can (28 ounces) crushed tomatos
1 pound spaghetti
1/2 cup grated Parmesan cheese

Directions

Saute garlic in olive oil over medium heat.  Add drained tuna and crushed tomatoes and stir thoroughly.  Add spices and stir.  Cook over low heat for one hour.  Serve with spaghetti and grated Parmesan cheese.


*Marinara Sauce

This maranara sauce recipe is handed down from my grandma.  In my family, sauce was always called gravy, and I believe this is common amongst many Italian-Americans.  Enjoy!

Ingredients

·         2 cans, 28 oz. each, crushed tomatoes ( used diced if you like
bits in your GRAVY-experiment)

·         1 large onion-minced

·         1TBSP minced garlic

·         1heaping tsp.or 1TBSP each of dried parsley, oregano, basil

·         Fresh herbs at end if available-basil, parley
 salt 1tsp.  pepper 1/2 tsp

Directions

·         Sauté onion, garlic, dry spices until they sweat.

·         Add tomatoes, salt, pepper. Simmer for about 1 hour or more, until
you like the taste of it.

Pastina

Pastina is a type of pasta consisting of tiny pieces of pasta and available in a variety of shapes, such as tiny stars (stellette).  In the end of the first chapter, "The Sound of Noise," Silvia's appetite returns after being gone for so long, and she craves pastina. This particular food brings great comfort to her as she associates it with her childhood and with her beloved Grandma Tucci.  There are many wonderful dishes that can be prepared with this delightful pasta.  I enjoy it simply with butter, salt and olive oil.  Following are some more exciting recipes.  Enjoy!

Pumpkin Pastina
(from Proud Italian Cook Blog)


Ingredients

1 large pumpkin- about 6 pounds
4 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
4 cups chicken stock
1 tablespoon fresh thyme
1/2 cup grated Parmesan cheese

Directions

In a pot, saute about 1 cup of onion in olive oil season with salt and pepper and fresh thyme.

Pour in 4 cups of stock (I used chicken) and bring to a gentle boil.

When stock is boiling pour in 3/4lb. of your dry pastina or any small pasta.

When al dente, fold in about 1 cup of your roasted butternut squash that has been scooped out, and 1/2 cup of good parmesan cheese. Season it to taste with salt and pepper.

The consistency should be loose, so you might want to add more stock to it, so have extra on hand.

Pastina with Egg and Cheese
(from cooks.com)


Ingredients


1/2 c. pastina
2 eggs
1 tbsp. butter
3 tbsp. grated Parmesan cheese

Directions

Boil water, add pastina and cook.  When finished, drain and add butter.  Beat eggs and pour in.  Slowly cook over low heat to cook egg.  Add cheese.  Stir and serve warm.




Baked Chicken and Pastina
(from foodnetwork.com)

Ingredients


1 cup pastina
2 tablespoons olive oil
1/2 cup cubed chicken breast (1-inch cubes)
1/2 cup diced onion (about 1/2 a small onion)
1 clove garlic, minced
1 (14.5 ounce) can diced tomatoes with juice
1 cup shredded mozzarella
1/4 cup chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cups bread crumbs
1/4 cup grated Parmesan
1 tablespoon butter

Directions

Preheat the oven to 400 degrees F.

Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.

Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.

Stellette Soup
(from box of De Cecco pasta)


Ingredients


8.8 ounce Stellette
1 sprig marjoram
4 cups broth
1 pinch nutmeg
1 pinch salt and pepper
4 tablespoons grated Parmesan cheese

Directions


Pour the broth in a large saucepan and place it over the heat.  Add the sprig of marjoram and bring it to a boil.  Cook the pasta "al dente" and drain it.  Pour pasta into broth and sprinkle with Parmesan and nutmeg.  Serve warm.