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Fusca Boova’s Ratatouille
1 clove garlic, 2 sliced onions in 1/4-cup olive oil until soft.
Add one large green pepper sliced. 1
large eggplant diced, 4 medium zucchini sliced and 32 oz. canned tomatoes with
their juices. Season with
salt-pepper, basil and parsley.
Simmer slowly until almost tender. Add
1 can (16 oz.) cannelloni-beans. And
1 scant cup ditalini pasta.
……… This recipe evolved after much consult and trial with my cousin
Fusia Wentland’s Serious Beans
can lima beans, drained
can butter beans, drained
can kidney beans, drained
can home-style baked beans
large onion, chopped
gloves garlic, chopped
bacon cut in1 inch pieces
lb kielbasa sliced thinly
cup dries red wine
tsp dry mustard
tbsp light brown sugar
Brown bacon. Brown kielbasa.
Cook onions and garlic in small amount of bacon grease till soft.
Add ketchup, wine, mustard, sugar, pepper, and
to onions, and mix together. Mix
everything into a large casserole dish. Bake
uncovered at 350 for one hour.
Fusca Orazi’s Italian Stuffing
Inside your holiday turkey
by her daughter-in-law,
lb. Sliced provolone cheese
lb. Shredded mozzarella cheese
cup grated Parmesan cheese
lb. Vermicelli –cooked al dente
stalk celery- chopped
lb. Lean ground meat
Sauté the celery with the onion in olive oil or regular oil.
Add the ground meat, salt, pepper, garlic powder and oregano to taste.
Cook the meat completely and set aside.
In a large bowl mix all of the remaining ingredients.
The vermicelli should be cooked al dente.
Mix all of the ingredients well. You
can stuff your turkey with this and you will have enough extra to a nice sized
casserole dish. The stuffing you
cook in the dish can bake for one hour during the last hour of cooking the
turkey. Put one shot glass of water
in the casserole to avoid it drying out.
Use the same degree of oven that is required to cook the
turkey………this is heaven…
- Fennel with Parmigiano Cheese
4 tablespoons olive oil
4 fennel bulbs, cut horizontally into 1/3-inch thick
slices, fronds reserved
Salt and freshly ground black pepper
1/2 + cup freshly shredded Parmigiano cheese
Preheat the oven to
375 degrees F.
oil the bottom of a 13 by 9 by 2-inch glass baking dish. Arrange the fennel in
the dish. Sprinkle with salt and pepper, then with the Parmigiano. Drizzle with
the oil. Bake until the fennel is fork-tender and the top is golden brown, about
45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over
the roasted fennel and serve.
Ciambotta - Southern
Italian Vegetable Stew
hearty side dish but can also make a delicious dinner by itself with some crusty
lb. eggplant, unpeeled and cut into 1-inch cubes
extra-virgin olive oil
onion, thinly sliced
cloves garlic, chopped
celery, thinly sliced
handful of fresh basil, stems removed, chopped
ripe plum tomatoes, seeded peeled and chopped
(or use a 14-oz. can Italian plum tomatoes, drained and chopped)
new potatoes, or any waxy potato, scrubbed and cut into 1x2-inch pieces
zucchini, cut into 1/2-inch rounds
or 2 small sweet red or yellow peppers, seeded and cut into 1x2-inch strips
and freshly-ground black pepper
the eggplant cubes in a colander with 2 teaspoons salt. Let it sit in the sink
until it starts to sweat out the juices. Rinse them, drain, them and pat dry,
squeezing a little. This will prevent the eggplant from absorbing too much oil.
large pot, heat the olive oil. Add the onion, garlic, and celery. Stir-cook over
high heat for about 5 minutes, adding a little water if necessary to prevent
sticking and burning.
Add the eggplant and a little more olive oil and stir fry for about 5 minutes.
Add the tomatoes. When it comes to a simmer, add potatoes and 1/2 teaspoon salt.
Stir, bring to a boil, then turn down and simmer, covered, for 15 minutes. Add
the zucchini and peppers and simmer 15 minutes more, or until all of the
vegetables are tender. Add the basil.
Taste for salt and pepper, transfer to a warm serving bowl, and allow to stand
15 minutes before serving.
Back Soon For:
New Years Day Lentils
Roasted Mediterranean Vegetables
"Sun" Dried Tomatoes
Beans with Garlic