cooking- Italian....

When I was a little girl, as far as I can remember, special occasions would be held at Nonna's in Manly N.S.W.
The cousins and aunties and uncles would gather round Nonna's house for a festivity of food. Going through the gate you could smell the aroma's of garlic, basil, orregeno, oil, tomato...and other lovely homely aromas, filling your nostrils and wafting over your senses in wonderful sprays. Your mouth would water and you just could not wait to taste the beautiful meal prepared. Now the secret I feel of Nonna's success was that her herbs were fresh from her garden and the vegetables were also freshly grown in her own backyard. There were ripe tomatoes, egg plants, spinach, beans, parsley, orregeno, all sorts of other strong smelling herbs and plants. Nothing beat good fresh produce.
Nothing beat the love and care that Nonna put into cooking her tasty meals, and nothing beat the joy and pride on her face when we were enjoying it. I can still hear her laughter and I can still see her ushering us all out of the tiny kitchen whenever we tried to lend a hand to help clean up.

Now the thing about Nonna's cooking is that the quantity of ingredients were measured out approximately. For example, a handful or grab of that, or a dash or drop of that, a sprinkle of this....and a good mix of that. Basically till it felt right, tasted good or came together like it was meant to....which makes it really hard to teach someone else unless they can see the cooking in progress. Which thankfully, I got to see my Nonna cook and my mother as well. So therefore the measurements I have made up will be approximate, yet as close to correct as what I could get.
One of my favorites that Nonna made was stuffed Egg Plants or Mellenziane Guinni.

For the ingredients to feed 4-6 I recommend you buy about 4-8 large purple egg plants, because people may want seconds.
A large, massive as you can find sauce pan filled with boiling water.
About 1/4 cup salt and say four tablespoons extra.
Ummmm- 1 1/2 cups plain flour
2 cups dried bread crumbs
1/2 cup parmessan Cheese
1 egg
1 garlic clove, crushed well
1 bottle tomato passata
1 -2 tablespoons tomato paste
Bout half a cup of good olive oil or vegetable oil
Herbs

Tools:
Good strong hands for squeezing
1 sharp knife
1 splade
1 large tray
1 clean tea towel
1 large frying pan
1 deep sauce pan.
Chopping Boards
bowls

ONE: In the sauce pan of rapidly boiling water add salt and put the whole egg plants in. Cook for at least half an hour, until the vegetable is soft enough to put a fork into, but not too soft that they fall apart. They still need to be a little firm.
TWO: Turn off the hot plate with boiling water and wait till they cool.
THREE: Whilst the egg plants are cooling down, make the tomato sauce. To make sauce, pour the whole bottle of tomato passata, tomato paste and salt to taste in deep sauce pan, put on lid and cook on medium-low heat.
FOUR: When egg plants are cool, bring them out onto board, carefully cut them length ways and begin to carefully scoop out the flesh away from the skin and put into a bowl to make the stuffing. Reserve the skins.
FIVE: Mash or cut the flesh and add bread crumbs, cheese, salt, egg (Optional Italian herbs) and garlic. Squeeze all this together with your hands. If too dry, add more egg, if too wet, add more bread crumbs. The mixture should be firm but still pliable.
SIX: Next, you need to spread out the skins onto a tray and sprinkle with salt.
SEVEN: Now you need to carefully scoop the mixture into each skin, and pat down gently.
EIGHT: After the mixture inside the egg plants are all smooth and neat, sprinkle with flour and pat down more firmly.
NINE: Cover with a clean cloth for about 20-30 minutes.
TEN: Heat up a frying pan with oil, fry about two- Three stuffed egg plants at a time. Cook until golden brown on both sides.
ELEVEN: Lift out carefully onto plates and pour warm sauce over the top.

ENJOY!


Another yummolicious Recipe:

Meat Balls. ( Prometti Italiano)

Another all time favorite that my family love, passed down from generation to generation is Italian Meatballs.
For the ingredients to feed 4-6 you need.
. About 1/2- 1 kilo beef mince
. 1/4 cup parmessan cheese
. 1/4 cup finely chopped flat parsely
. 1/2 cup bread crumbs
1 egg if mixture seems to dry
A little salt and pepper.

Method:

Take mince, break up into large bowl.
Add bread crumbs, parmessan cheese, parsley, salt and pepper. Mix all this around carefully.
Add the egg and mix this through well.
Roll up into small even balls and drop into your favorite sauce ( Maybe use the red sauce in last recipe) Cook on low until sauce thickens and is warm and meat balls are cooked through.
Eat with rice or pasta,or as a side with salad.
Hint: Garlic and oregano can also be added.

Hmm. Now let's see what else can I share. Oh yes! Nonna's famous squashed tomato on bread. Yes not cut up neatly,
not bruschetta because that would be too delicate. "Pomodoro schiacciato sul pane."
Easy to do. You need:
Good chunky Italian bread (from local bakery)
Ripe tomatoes ( I like Roman)
One splash or so of olive oil
Salt
Herbs: (optional)
Now the fun bit! Get that tomato and squish it on the bread
Add the oil and salt and oregano.
And mangia...Eat yum.

Minestrone: ( with beans and vegetables)

Traditionally my Nonna, grandma would soak fresh broad beans over night so that they got soft and then would cook them. I'm using a canned version instead.

Ingredients For Minestrone:
1 400g can broad beans
2 large carrots cut into cubes
2-3 potatoes cut into cubes
2 zucchinis cubed.
Small bunch spinach, cut finely
Few leaves basil cut real fine.

1/2 cup tomato pasatta

Big pot of water.

Salt and pepper to taste


( Optional beef stock cube crumbled)

Method:

Boil large pot of water.
Add all vegetables
Add pasatta
Cook for about 1/2 an hour
add salt and pepper and stock
Add basil and cook on low for another 20 minutes.
Keep on warm for another twenty, simmering.

Serve soup with crusty bread and parmessan cheese.

More is coming....