Breaking News….Meet the Mamma!

Cucina Domenico is proud to announce that I will be teaming up with my good friend and fellow blogger, Una Mamma Italiana, for a brand new collaborative blog series on Italian culture and traditions, and the wonderful recipes that accompany them. Our new series, The Mamma Meets the Cucina, will be coming your way very soon via both of our blog sites!

I came across Tiffany Longo’s blog, Una Mamma Italiana, a few years back through the popular Italian culture website, italiansrus.com. It was Tiffany’s blog that influenced me to start posting my own recipes and memories of family traditions. We have since become good online friends, and I am very excited to have the opportunity to collaborate with TIffany.

We are both very excited to share with you our posts, which will be coming your way very soon! In the meantime, be sure to enjoy her latest post, Italian Connections. Also, be sure to check out her wonderful blog, www.unamammaitaliana.blogspot.com.

Ciao!

ITALIAN CONNECTIONS
by Tiffany Longo

It’s kind of like magic — the way that any two people, from opposite sides of the world – that have NEVER met before – can somehow meet and feel as though they’ve known each other their entire lives. No, I’m not talking about soul mates or true love. I’m talking about a real, live paisano!

You see, Italians simply have this established connection by sharing the same culture. It’s as if you have known each other for years prior, but you really only met a few minutes ago. How can this be, you ask? Consider for a moment the defining characteristics an Italian person’s life – good food, a loud family, cousins everywhere….

Sound familiar? If you’re Italian, it does. Forget match.com, simply being Italian already ensures your compatibility on the spot! For instance, I have Italian friends who have childhood memories so similar to mine, it’s as if we grew up in the same household! Yet, in reality we lived in different states. This is the beauty of meeting a fellow Italian. You can find a true friend in a matter of minutes.

Many paisani I meet can relate to the smell of gravy when you walk into Nonna’s after Sunday mass. Others remember their firm but loving grandfather yelling for his sausage and peppers to be ready – for breakfast, no less! That’s another thing – we never ate cereal for breakfast when visiting with family. It was fresh, homemade bread, toasted with butter and a few slices of salami or prosciutto on the side. Cereal was for schooldays and med-e-gones – that’s it!

Then there were Grandma’s two kitchens. This, too, my Italian friends could remember in their families. One was in the basement, where Grandma jarred huge batches of marinara sauce for the cellar shelves. The upstairs kitchen was for the family’s daily meals.

Most Italians can also relate to everything having a plastic cover or a doily on it – the kitchen table, the couch – all of it. And every bedroom had at least four rosaries hanging on the bedpost, right by the handmade blanket crocheted by none other than Nonna herself. Then there was the mudroom – full of jugs of Grandpa’s favorite red wine, which he would pay us quarters to try!

Recounting these memories with any Italian I meet gives us a sudden bond. It is almost like we understand each other, which is a relief in most relationships these days. Italians don’t have to worry about agreeing n the important things, because it’s all understood within our culture. Money, religion, politics – the three things you NEVER want to discuss with a newly found friend (or lately, with anyone at all) – are already agreed upon based on your cultural values. When I learned this, I came to one of the most frightening, yet important conclusions of my life.

I always thought marrying an Italian man was the worst thing any woman can do. I now firmly rescind my opinion, and agree that marrying a fellow Italian (man or woman) is one of the smartest things any one could do. You don’t have to argue about family gatherings, what to eat, or how you’re going to raise the kids. It is all innate; it’s in our Italian blood. That is why Italians get along so well with other Italians, and we tend to form these little mafia-like cliques. It’s inevitable when you just have that ‘connection.’

And so, the memories that I have from my childhood are not mine alone. They belong to so many Italians out there who grew up in this beautiful culture. Our ancestors took their way of life from Italy to America and kept it going. As a result, we Italian-Americans are left with a unique cultural blend. It is one in which American ideals allowed our Italian values to be realized. And that is something kind of like – magic!

NEW – Top This: Olive Salad

Marinated toppings and salads/spreads are a big thing in my house. When it comes to sandwiches, burgers, scrambled eggs or any other dish that would go well with a condiment, my wife and I are usually reaching for a jar of roasted red peppers, hot cherry peppers or bruschetta topping instead of ketchup, mustard and relish. There’s something about the combination of fresh vegetables mixed with olive oil, herbs and the tang of vinegar to really add a nice punch to a dish.

Roasted red peppers are, of course, the standby. They’re fairly easy to make, and nothing beats the taste and texture of home made. Whether you’re roasting your own or buying them jarred, they work well with just about anything, from pasta salad to a topping on a veal chop. For as good and versatile as they are, the most recent go-to jarred pepper in our house is Mancini’s Fried Peppers with Sweet Onion. Unlike roasted reds, they’re a little less on the tang and just a bit more on the heat. We’ve been buying these two jars at a time as of late!

One of my big late summer/early fall traditions as of late is marinating and jarring eggplant. It’s my way of keeping some old world traditions alive for my kids to enjoy and appreciate. Based on the response that I received from my post last year, it’s got me thinking that maybe I should make a few more jars this year…just in time for holiday gifts! To read more about my jarring process and serving suggestions, click here for the link to my marinated eggplant article.

Another great topping that we often use is bruschetta topping (made with chopped plum tomatoes, onions, fresh herbs, garlic and olive oil – think of it as Italian salsa). The traditional way to serve it is as a topping on a piece of toasted French or Italian bread rubbed with fresh garlic. However, the flavors and ingredients work so well together that I’ll often use it as a topping on white pizza, chicken or mixed with pasta.

Olives are, of course, a great appetizer side. They work well in salads, antipasto, as ingredients to main dishes, or on their own. They’re also an endless source of entertainment for my kids. Seriously, who hasn’t put olives on their fingers when they were young?!?! Although they only come in two colors – black (fully ripe) and green (unripe) – there’s a wide variety of pepared olives to choose from: traditional black and green (in small, medium or large), manzanilla (Spanish green olives, often stuffed with pimientos), kalamata (Greek black olives, brine cured), and gaeta (Italian black olives, salt cured and soaked in oil) just to name a few. My daughter, Julianna, has been eating green olives stuffed with gorgonzola cheese since she was 1-1/2, and her younger sister Ava is following suit right behind her!

This week, I’m going to combine the best of both worlds and make an olive salad/spread. I’m using three types of olives (medium black, medium green and kalamata), mixing it with some fresh garlic, oregano and basil (fresh or dried will work), crushed red pepper, vinegar, extra virgin olive oil and a little bit of grated parmesan cheese for an extra kick. Serves well as a bruschetta-style topping, mixed with pasta, or on your favorite pizza or sandwich.

Now, if you’re not a big fan of olives to begin with, this dish probably won’t change your mind on them. But if you are an olive lover, give this dish a try. I’m sure you’ll like it. And have fun with it…add your own favorite variety of olive, or try spicing it up by adding some peppers!

Ciao!

OLIVE SALAD

1 cup medium black olives, pitted
1 cup medium green olives, pitted (with or without pimientos)
1 cup kalamata olives, pitted
3 tspns red wine vinegar
2 cloves garlic, smashed*
1 tspn fresh oregano, chopped (or 2 tspns dried oregano)
1 tspn fresh basil, chopped (or 2 tspns dried basil)
1/4 tspn red pepper flakes
1 tblspn grated parmesan cheese
1/4 cup extra virgin olive oil (you can add more olive oil to desired amount)

Place all ingredients in a food processor, adding olive oil last. Pulse to chop until desired texture (I recommend chopped instead of smooth texture).
Place in a jar or bowl, cover and let refrigerate for at least an hour prior to serving.

*To smash garlic, place clove(s) on a chopping board, lay the flat side of a chef’s knife on the clove (sharp side facing away from you) then strike the knife with the heel of your palm, crushing the clove beneath the knife. The papery skin will slip right off the crushed cloves which can then be minced very fine or used in the recipe as it is. Not only does smashing garlic simplify the peeling and chopping process, it also releases the flavors of the garlic.

Grilled Tilapia Tacos

Is it Memorial Day weekend again? Already? I hate to use the old cliché that time flies…but slap a Superman cape on the clock! The good news is that it’s officially grilling season. I use ‘officially’ lightly, as I have many friends who are die-hard, year-long grill masters.

I am sure that many of you are planning a cook-out at some point this weekend. If so, try to think beyond the old standbye burger and dog. Yes, they are great on the grill and one of the best summer traditions, but don’t be afraid to have some fun. If you look at some of my posts from last year, you’ll find some good suggestions that have become grill-out staples for me.

For this season, my first grill-out suggestion is a fun, yet very healthy dish: grilled tilapia tacos. Tilapia is a very delicate and flaky white fish, with a very mild, not-so-fishy taste. It’s also inexpensive. Because tilapia will flake when cooked, you can risk having it fall apart while removing it from the grill. I suggest grilling it in an aluminum foil pouch. The foil pouch will allow the flavors of any seasonings to marry together, and will also help retain the moisture, so the fish will not be dried out. No flipping necessary.

I recommend using soft corn tortillas, quickly heated up on both sides on the grill. For toppings, fresh cole slaw mix works best. You get a variety of veggies that are nicely shredded and add a delicious crunch. I also recommend adding a drizzle of a nice citrus based dressing, salsa (I have a go-to pineapple salsa that is killer for this!) or a bottled marinade (garlic-lime or tequila lime marinade would work well). Top with a bit of fresh cut mango, and you’re all set.

Disclaimer – steel drum band music not included

Happy summer!

GRILLED TILAPIA TACOS

4 pieces tilapia
2 lemons, sliced and zested
olive oil
sea salt & fresh ground black pepper
corn tortilla shells
1 bag shredded cole slaw mix (found in the bagged lettuce section of your grocery store)
Your choice of citrus based marinade, salsa or dressing
1 mango, cut into small cubes.

Place one piece of uncooked tilapia on a piece of aluminum foil twice the size of the fillet, drizzle with olive oil and season with some sea salt, fresh ground black pepper and lemon zest, top with a slice or two of fresh lemon. Fold the foil over and seal edges with a double fold. Repeat with remaining pieces of tilapia. Place the pouches on direct, medium-high heat for approximately 10-12 minutes.

After you remove the foil pouch, be very careful when opening it. Lots of steam will escape. DIscard the lemon slices, remove the fish and flake it up with a fork, then place it on a dish for serving.

Meanwhile, quickly heat the corn tortillas on the grill just until the get warm. If they stay on too long, they will not fold properly.

Layer the tortilla shells with some tilapia, a bit of cole slaw mix, top with a drizzle of your marinade preference, add a few pieces of mango. Fold up and enjoy.

Mediterranean Salad

Here’s a nice, fresh salad idea that’s perfect for spring and summer. Serve it as a main or side dish, or even wrapped in a tortilla as a sandwich. Lots of zesty flavor here! All of the tasty ingredients, especially the red onion, really bring the couscous to life. Try adding some roasted red pepper and cucumber for even more flavor and texture.

MEDITERRANEAN SALAD

1 cup uncooked couscous
1 clove garlic, minced
1/2 cup plus 1 tablespoon olive oil, divided, plus more for mixing
2 lemons
1/2 lb medium size raw shrimp, shelled and deveined
1 6-8 oz can medium black olives, pitted
1/2 container grape tomatoes
6 oz jar artichoke hearts, chopped
1/2 red onion, chopped
4 oz container feta cheese, crumbled
1/2 of 10 oz can of chick peas
1/4 cup fresh basil, chopped

Prepare uncooked couscous according to package directions. Place cooked couscous in a large mixing bowl, stir in a few drizzles of olive oil to avoid couscous from sticking, set aside.
In a large frying pan, heat up 1 tablespoon olive oil. Add garlic, heat for 30 seconds, add juice of one lemon, heat for additional 30 seconds. Add shrimp, stir for approximately 3-4 minutes, until shrimp are pink. Remove from heat, chop into large pieces, let cool.
Mix remaining 1/2 cup of olive oil with chopped basil and the juice and zest of one lemon. Add shrimp, olives, tomatoes, artichoke hearts, red onion, feta cheese and chick peas to couscous. Drizzle the olive oil dressing over couscous mixture. Mix well. Serve with a nice Pinot Grigio

Serves 6-8.