The Fusia/Fuscà Family  




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Christina Fusca Boova’s Ratatouille    

Sauté 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 Kiki………  



Megan Fusia Wentland’s Serious Beans

1 can lima beans, drained

1 can butter beans, drained

1 can kidney beans, drained

1 can home-style baked beans

1 large onion, chopped

3 gloves garlic, chopped

1/2lb bacon cut in1 inch pieces

1 lb kielbasa sliced thinly

1/2-cup ketchup

1/2 cup dries red wine

1/2 tsp dry mustard

3 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 Tabasco to onions, and mix together.  Mix everything into a large casserole dish.  Bake uncovered at 350 for one hour. 



Marion Fusca Orazi’s Italian Stuffing

Serve Inside your holiday turkey  

Submitted by her daughter-in-law,               

Michelle Orazi

2 lbs. Ricotta

1/2 lb. Sliced provolone cheese

1/2 lb. Shredded mozzarella cheese

1 cup grated Parmesan cheese

1 egg

1/4 lb. Vermicelli –cooked al dente

1/2 small onion

1/2 stalk celery- chopped

1/2 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…  



Finnocchio Parmigiano - 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.

Lightly 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

This hearty side dish but can also make a delicious dinner by itself with some crusty bread.

1/2 lb. eggplant, unpeeled and cut into 1-inch cubes
1/3 cup extra-virgin olive oil
1 large onion, thinly sliced
5 large cloves garlic, chopped
1 stalk celery, thinly sliced
a large handful of fresh basil, stems removed, chopped
1 lb. ripe plum tomatoes, seeded peeled and chopped  (or use a 14-oz. can Italian plum tomatoes, drained and chopped)
3/4 lb. new potatoes, or any waxy potato, scrubbed and cut into 1x2-inch pieces
1/2 lb. zucchini, cut into 1/2-inch rounds
1 large or 2 small sweet red or yellow peppers, seeded and cut into 1x2-inch strips
Salt and freshly-ground black pepper

Toss 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.

In a 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.


Check Back Soon For:

New Years Day Lentils

Roasted Mediterranean Vegetables

Home-Made "Sun" Dried Tomatoes

Lisa's Stuffed Artichokes

Grilled Asparagus

Green Beans with Garlic