September 22, 2012 by Giulietta
Summer is ending (these are the words of a famous Italian “trash” song… it’s amazing how many trash songs I know), but my idea is to enjoy this summer as long as it lasts: today, according to the calendar, is the first day of autumn, the air is fresher already, but I still crave nice outdoor walks and bike rides, picnics (oh mine, I really love picnics) and fresh and colourful dishes (but, don’t worry, I already have a pumpkin in the fridge ready for soups, and it won’t be my first soup of the season).
Today is the first day of autumn, but I want to celebrate summer with a dish that constantly (and pleasantly) marks my summers: the eggplant caponata. This is my grandfather’s recipe (blood ties never meant much to me, so he’s not my grandfather, but this grandfather not grandfather is more of a grandfather than my real grandfather .. it looks like a tongue twister, but I understood myself – I’ll make a test to see who understood this strange phrase) and now for me it’s THE recipe, the only one I have ever tasted that make me wanna steal the bowl and hide it under my covers, so I can eat caponata until winter arrives.
Category Appetizer and Finger food, Bittersweet, Cold dishes, Family recipes, Fried food, Herbs, Regional Italian cooking, Sicily, Vegetables | Tags: appetizer and finger food,basil,bittersweet,cold dishes,eggplant,family recipes,fried food,herbs,regional italian cuisine,sicily,vegetables | 6 Comments
October 4, 2011 by Giulietta
As I said some time ago, it's time to rediscover and to share something about my Istrian roots. Yes, for those who missed that, I have Istrian origins: together with the strong Piedmontese component, I have two more roots, the Apulian one (from Santeramo in Colle, in Bari province, to be precise) and the Istrian one, from Galižana, a village near Pula.
Unfortunately I don't know these two smaller roots firsthand, because their "bearers" (my paternal grandfather for Apulia and my maternal grandmother for Istria) died before I was born. But, while for the Apulian root everything is linked to my dad's and my uncles' vague culinary memories, the Istrian one is a bit more informed, because my mom and my aunt have more tangible memories, i.e traditions and recipes.
Many of the memories about my grandmother and Istrian relatives, which for most part died in the last few years, are related to cooking experiences. I have heard legendary stories about the annual killing of a pig, about how good my grandmother Eufemia was in rolling out fresh pasta and how delicious her sarme (rice and meat wrapped in grape or cabbage leaves – you can find similar dishes in Romania and in the Balkans) were; also, some of her recipes got to me, like stuffed paprika and Vicenza-style salt cod ground in a mortar (you'll wonder what Istria has to do with Vicenza … well, many recipes from Veneto and Friuli easily passed the border – another example is apple strudel). And then, finally, the epic tale about pounds and pounds of ground meat (probably the murdered pig, too) turned into ćevapčići by aunt Solidea.
Well, perhaps we don't honor these roots every day, but there's no barbecue worthy of its name that doesn't include large amounts of ćevapčići! If you've ever been to Istria or Croatia, you'll know that grilled meat or fish are easily found in any konoba or restaurant. Well, as for meat, ćevapčići (oblong meatballs), ražnjići (kebabs) and pljeskavica (hamburgers) boss the show.
The dish that I propose to you today, the on that my aunt Solidea made countless times, it's very easy to make and it's perfect for a barbecue with friends.
Category Barbecue, Beef, Family recipes, Istrian cuisine, Meat, Meatballs and meat loaves, Pork, Second course | Tags: barbecue,beef,family recipes,istrian cuisine,meat,meatballs and meat loaves,pork,second course | 40 Comments