Limoncello

Making good limoncello is easy. Drinking good limoncello responsibly? That can be a little more difficult, especially when it is hot outside.

A quick story - on our honeymoon, Sara and I spotted a small bottle of Limoncello di Calabria at a Florentine wine shop. We brought this home to Grandma DeLucia (Aunt Kitty) as a souvenir, knowing that both her father's and mother's families hailed from somewhere within the region of Calabria.

"Hey, that's where my people are from!" she said, all smiles, "but what is it?"

"It's limoncello, try a little..."

So she says "A Salute!", takes a shot and then says "This is good. I'm going to have this all myself, you people can go now."

The first few times I made it myself, I used everclear (per the recipe I had), back when you could still buy everclear (circa 1999 for you youngsters). I actually prefer it now with vodka, because the everclear version could also be used to strip paint - too strong, too astringent.

Ingredients:

1 fifth vodka (cheap, unflavored vodka, no need to spend a lot here)

same amount of simple syrup (about 1 1/2 cups water and 4 cups sugar)

4-5 organic lemons

LIGHTLY zest the lemon skins into a bowl, being careful not to zest the pith (white layer below the yellow skin) - the pith is very bitter.

Put this zest in a large glass jar/pitcher. Pour in the vodka. Cover and let stand for 2 days, swirling the mixture every once in a while.

After 2 days, strain out the solids through paper coffee filters. Make some simple syrup by boiling the sugar in water until the sugar is fully dissolved. Pour this into the strained lemon liqueur until the total volume is roughly doubled (or until it tastes right to you). Bottle. Refrigerate. Do not freeze this type - there's too much water and not enough alcohol so it could burst the glass container.

The lemon zest and vodka at day two - just added some lavender blossoms (floating near top).

Variation: Try to infuse with some fresh herbs for a few hours at a time, before you strain the liqueur. You should not leave them in too long, because it can turn the whole thing very bitter if you are not careful. I have used (on separate occasions): lavender, sage, rosemary, tarragon. This can be tricky, but a fun thing to experiment with. Check the aroma ever couple hours to make sure it is not becoming too astringent.

I have also added berries at this point to adjust color (ie, strawberries result in a light pink version).

Make sure you do any of this before you strain the liqueur and before you add the syrup.

Tip: Use organic lemons - they tend to a) not have chemicals on their skin which will give your limoncello and off flavor and b) they tend not to have wax sprayed on their skin (which you could remove by dropping them in boiling hot water for 30 seconds - but this also can remove some of the good oils and natural color you are trying to infuse into the limoncello). It's just easier to use organic ones

Three little shot glasses from Grandma:

"Fuel for a cold windy night"

"Solution for a hot summer day" and

"Tonic for a rainy afternoon".

Good Luck

Cin Dun! or as Grandma would say "A Salute!"

John Catz’s World Famous Meatballs

Ground beef and a pound of the family-recipe Hot sausage

Before you begin cooking, fix yourself a mixed drink. Proceed!

Ingredients
2 pounds ground meat (use 75/ 25 fat ratio)
1 pound Italian Sausage  (Catz uses BJ's sweet – not lean; more fat gives more taste)
2- 3 eggs
1 medium onion finely chopped
garlic powder or 3 to 4 cloves finely chopped
½ cup Parmagian (good stuff) cheese
2 slices finely chopped Italian (preferred), white (last resort), or Chibatta bread
¼ to ½ cup parsley  (Catz uses the dried stuff from BJ’s – if fresh add more)
Salt and pepper to taste

Directions
Mix all but the sausage into a bowl. The consistency should resemble that of a hamburger before cooking. If the mixture is too wet, add a little more bread. If it's too dry, add a little milk.

Meanwhile, begin to heat plain old corn or canola oil  (1/4 inch deep) in a black skillet (preferred) or frying pan to medium heat. A little butter never hurts, either.

Remove sausage from the casing and add to the mixture. The number of meatballs depends on the size. Catz makes his about the size of a golfball and gets about 40 out of the batch. Fry in small batches (5-6 golfball sized ones at a time) so that the meatballs will cook more evenly. Turn occasionally to brown on all sides. The meatballs should be brown on the outside and medium rare in the center. Remove  to paper towel lined plate to absorb the oils.

Once cool, package 5 to 6 to freezer bags and freeze for future use. When you start your sauce, add a package of thawed meatballs and let them finish cooking in the sauce.

Cin dun!

Stuffed Artichokes

This entry comes via Tony DelPrete and the story might be almost as good as the recipe! Thanks, Tony!

On the night that Father Giovanetti came for dinner, Marie Antoinette (Aunt Du) was serving artichokes. As each member of the family took a leaf and scraped the tasty mix between their teeth, Father watched and followed their lead. Except, never having eaten an artichoke before, he would simply kiss each leaf and lay it on his plate. Finally, Pubby, laughing in that soft, forgiving manner, explained and showed Father how to savor the artichoke “meat” and herbs, a labor of love we enjoy to this day.

This word-of-mouth recipe was handed down by Grams, which she claims was from her mom and her mom before her. Here I have attempted to capture the traditional pinch of this and dash of that ingredients list. This takes a lot of time and effort (not to mention pricked fingers), but the end results are well worth it. I’ve also streamlined the process- skip down to "Quick Chokes" to enjoy virtually the same taste in a fraction of the time

Ingredients
Artichokes, about the size of your fist and soft to the touch
Salt, pepper
Fresh garlic and parsley (celery and onions can be added, too)
Seasoned bread crumbs
Parmesan cheese
Olive oil

Directions
Cut stalks off artichokes at the base (save for stuffing later). Turn artichoke on its head and push down so leaves open. Either soak in salt water or boil to make leaves tender. Pare stalks to reveal white heart. Dice along with garlic, celery and onions. Stand artichokes in roaster and begin stuffing. Add salt and pepper first, then herbs. Make sure to push liberal amounts of diced herbs into leaves, but watch for sharp spines. Sprinkle grated parm throughout leaves, then bread crumbs. Push chopped parsley down into mix. Drizzle olive oil over everything. Fill roaster with water so that only top of artichoke is revealed. Cook at 350 degrees for 2-3 hours, basting with juices and replenishing water as it cooks down. Pull leaves occasionally to test whether done; meat should come easily off leaf.

Quick Chokes

Ingredients
Frozen artichoke hearts or, if in brine, rinse before preparing
Salt, pepper (garlic salt, if you must)
Fresh garlic and parsley (celery, onions can be added, too)
Seasoned bread crumbs
Parmesan cheese
Olive oil

Directions
Warm olive oil in pot. Add garlic, celery, onions and blanche lightly. Add artichoke hearts in pot along with parsley. Stir in salt and pepper, then bread crumbs and more olive oil, as needed As ingredients become warm, remove from heat. Add parmesan cheese to taste.

Cin dun!

Aunt Rae's Rice Pie

Mary Catherine (DeLucia) Belechak told me, "This recipe was sent to me by my brother, John DeLucia, who got it straight from Aunt Rae. It's for a zillion people."

In fact, she suggested that maybe we should publish this archive into a book called, "Food to Feed a Zillion people." Then the forthcoming sausage recipe will fit right in. Now, who's posting that?


Dough:                   

6 cups of flour                                      
1 teaspoon Baking Powder  
6 eggs                                                          
1/2 cup sugar
1/2 cup oil
1/4 cup of Anisette
pinch salt

Make a well with the flour. Crack in the eggs and add the other ingredients. Work it all together until it forms a ball of dough.

(Note: A  well is when you pour the flour on a board or wherever and make a hole in the middle.)


Roll the dough out to fit a 9" pie pan or larger. Fill with the following mixture and bake at 350 degrees for an hour or until it's firm to the touch

Filling:

Beat 2 doz. eggs well. Then, add 1/2 lb.of melted oleo, 1 pint of milk, 2 cups of sugar, 1/2 lb. of ricotta, the juice of 2 lemons, 1/4 teaspoon salt, and cooked rice (cooked).

Unfortunately, one  of  the  things  Aunt  Rae  didn't  tell  my  brother  was  how  much  rice  to  use. My guess  is  2  small  boxes  cooked  and  mixed  in. John usually makes 1/3 of the recipe and uses 1/2 or a little more of a small box of rice and that seems to be the right amount

Anyway, pour mixture into dough lined pan and bake.

Cin dun!

Pizzelles

Pizzelles may just be the signature baked good for Italian Americans. Here is Mary Catherine's recipe for the sweet treat.

Beat 6  eggs well. Then, add 1 1/2  cups  of sugar. Beat more. Then, add 1  cup  of melted  and  cooled  margarine. Beat  some  more.

Then, add 2 Tablespoons  of vanilla, 1/3  cup  anisette. Beat some more. Then, add 4 cups of flour and 4  teaspoons  baking  powder. Beat even more.

Get  out  your  pitzel  iron  and  heat  it  up. (maybe  you  should  have done that  first).

Drop  by  teaspoons  onto  the  hot  iron,  close  the  lid  and  wait  about  a  minute. Lift  the  lid  and  Munach! They  are  beautiful!

Cin dun!

Pickled Green Tomatoes

This one speaks for itself. From the Aunt Kitty (my grandma Katherine Giordano DeLucia) archives:

My favorite part: Hard to say. Either: "garlic?" or "Good luck"

The way may Dad (Ralph) makes it, there is never a question about adding garlic. I myself will put one or two cloves of garlic in per quart container (they are hiding in the picture). Dad, on the other hand, puts just enough tomatoes in to "hold the garlic in the jar". Seriously, the man loves his garlic.

If you can't read the original (which is a digital picture of a folded printout from a scanned copy of the original), here it is transcribed:

Green Tomatoes

3 parts water

1 part vinegar

1 Tbsp salt

Garlic ?

Good luck -- K.D.

(My notes from the last time I made these):

Used 4 cups apple cider vinegar, 12 cups water, and 6 Tbsp canning salt. This was enough for approximately 10 quarts.

As Grandma would say "a salute" (to your health).

DeLucia/Pascal Sausage Use #56

Sadie and Daddy have a sitdown over some pasta and gravy. June 2011

Sausage/Tomato/Cream Sauce

Now before anyone comments "what do you mean DELUCIA/Pascal, shouldn't it be PASCAL/DeLucia?" I am referring to the fact that to make the sausage, Guiseppi DeLucia's original meat grinder/caser is used.

In skillet #1, heat olive oil, and saute onions, garlic, and sliced mushrooms (crimini, baby bellas, or sliced portabellas). Season with salt/pepper. Deglaze with a little red (sweet or rosso) vermouth, scraping all the good stuff up off the bottom.

In skillet #2, brown your loose sausage (2 pounds) and "chunk" it into small pieces. Again, deglaze with red vermouth. Add a 32 oz can of crushed tomatoes. Let this simmer about 10 minutes. Add some cream (one pint) to make a tomato-cream sauce. I normally use a Latte Milano little box of cream (in the picture).

Combine two skillets in a bowl, mix well, sauce your pasta, e mangia!

Variation: Add some fresh baby spinach leaves to the sausage/tomato/cream skillet at the end and let them "wilt" for a minute or so before mixing with mushrooms.

Trick: To "sweeten" any italian loose sausage, cook thoroughly on low heat turning frequently and then deglaze the pan with sweet vermouth (1/2 cup or 1 cup - whatever makes sense). Scrape up all the good stuff, and simmer for a few minutes until the vermouth thickens (also cooks off all the alcohol).

Bundles of Joy (Prosciutto con Fichi)

Why are they called "Bundles of Joy"? Because they are, that's why. The first time I made these, Sara and I lived in Houston, TX. The best part about Houston? Easily, it was our fig tree (and of course friends, but I'll get to that). At a pool party, my good friend Mike Yarnold tried one and said "Whoa, what are THESE little bundles of joy?" Hence the name was born.

Now, if you are lucky enough to grow your own fresh figs, you can skip the soaking in booze step (we never needed to do that when we had fresh figs - they are unbelievably juicy and sweet). If you fresh figs, you should also invite me over and I will make these for you. I have used dried figs for a long time, because store bought "fresh" figs are not only expensive but kind of mealy compared to real fresh ones.

The List:

1/2 cup blackberry brandy

1/2 cup ruby port wine

dried figs (try to buy some which are still supple and not rock hard)

1/2 pound prosciutto, sliced "not too thin"

1/2 pound Manchego (Spanish) cheese

toothpicks, soaked in water

(a picture of fresh figs)

The process:

1. Buy your prosciutto. Tell them "not too thin, but not too thick. This is not going to be used uncooked and wrapped around cantaloupe - I am going to lightly grill it, so it needs to have some strength" or something like that. Also, buy domestic prosciutto - cheaper and works fine, especially because it will be grilled lightly
2. De-stem the dried figs, and cut them each in half (count how many you have)
3. Cut each slice of prosciutto in half (See picture), enough for one piece on each half fig
4. Cut the Manchego (one piece for each half fig) - make them about 1/2" wide by 1 1/2" long
5. Mix brandy and port together - put the figs in here for about an hour (longer is fine).
6. Drain the booze out into a small pan and simmer it down until it thickens and coats the back of a spoon (this is your dipping sauce). When it starts to form a foam, it is probably concentrated enough. Don't let it burn.
7. Lay a piece of prosciutto down, then a piece of Manchego on top, then a fig on top of the cheese - wrap the prosciutto around the fig/cheese, and then use a wet toothpick to hold it together.
8. Repeat #7 until every half fig is wrapped. Take frequent breaks and sip your coffee with anisette.
9. These can be put in the fridge for ~ 4 hours. Make sure you let them come back to room temp before grilling.
10. Grill them on low or indirect heat for less than a minute per side, or until the prosciutto is a little crispy or the cheese is melting.

Bubba's Ricotta Pie

Ricotta Pie could also be known as Baked Cholesterol. It isn't made often, but each Easter, Julie Pascal Grove bakes this traditional dish. Based on the quantities, it appears that this recipe makes at least four pies; we all know Italians generally don't cook for only four people, especially at Easter. Either halve the recipe, freeze some pies, or do it the DeLucia way and invite over a ton of people.

Ingredients
16 eggs
2 cups sugar
lemon or vanilla extract
3 pounds Ricotta Cheese
3 1/2 cups flour
1/2 cup shortening
milk (optional)
4 tsp baking powder
salt

Directions for the filling:
Beat 12 eggs. Add 1 cup sugar. Add lemon or vanilla extract. Put aside until dough is ready.

Directions for the dough:

The recipe, hand-written by Bubba

Mix 3 1/2 cups of flour and 1/2 cup shortening. Add 1 cup sugar and mix. Add 4 teaspoons of baking powder and salt. Mix some more. When it is well-mixed, dig a well in the flour mixture (like the opening of a volcano), crack in 4 eggs and 2 teaspoons lemon or vanilla extract into center and mix until the dough is firm.

Once the dough is ready, add 3 pounds of Ricotta cheese to the filling. If it seems too thick (this depends on your taste and preference), add some milk (1/2 to 1 cup).

Somewhere in here you'll obviously roll out the dough and then add the filling. Unfortunately, the recipe doesn't include these specifics, so you're on your own for this.

Heat the oven to 350 degrees. Then reduce to 325 degrees.


Wrap foil around the edges of the pies so they don't burn. Bake the pies for at least one hour.

Next, the recipe written by Bubba reads, "Kitchen oven 300 degrees, cellar oven 225 degrees."  The thermostats on one or both of Bubba's ovens obviously didn't work correctly. It sounds like 300 is the correct temperature.

When they are cooling, cover the pies with a Mopin (aka, kitchen dish towel).

There is another Ricotta Pie recipe in the family history, which uses roughly the same ingredients in different quantities. The main difference is that one can choose to add orange peel, chocolate chips, and/or maraschino cherries to the filling.

Contact Julie Grove to clear up any of the ambiguities on this one, and good luck!

Cin dun!

Bubba's Fried Eggplant

A number of DeLucia descendents described different ways to make eggplant, so I decided to post Bubba's version first. I hope others will chime in with their own version. Perhaps we'll post a competing recipe, taste-test, and hold a vote for the favorite at the reunion. My husband, Matt Pascal, makes a baked version and uses olive oil and fresh basil, saving a few thousand mg of cholesterol, but really -- aren't cholesterol and Italian almost synonyms? Interestingly, there are as many words and spellings for eggplant in different Italian dialects (melanzana, moulignon, etc.) as there are recipes among the descendents of Joe and Maria.

Ingredients
4 large eggplants
salt and pepper
Italian flat-leaf parsley
6 eggs
canola oil
2-4 cups home-made pasta sauce (recipe to come)
1 - 2 cups grated Romano cheese

Directions
Peel the eggplants and slice them very, very thin. Lay the eggplant slices on paper towels, sprinkle with salt, and let them sit for about an hour. This should remove the water from the eggplant.

Dab the eggplants with paper towels to remove the moisture and some of the salt.

Beat six eggs. Add some parsley and pepper. Dip the eggplant slices in the egg mixture.

Heat canola oil in a frying pan. Do not use olive oil, as it won't heat correctly. Fry the eggplant slices until "nice and crisp." Drain on paper towels.

In a 9 x 13 dish, layer the eggplant with pasta sauce and grated romano cheese. Use as little sauce as possible, just a scraping on the bottom, and a dab on each eggplant slice. According to Rose, you want to taste the eggplant, not the sauce. The final layer should be cheese. Mangia!

Cin dun!