"La familigia"

Spring is here!!! Finally, was I the only one that thought it would never arrive?  I felt like Winter did not want to end this year.  Let's hope it got the hint and it's gone for a while. Farmer's Markets are about 6 weeks away and the thought of fresh and yummy produce is exciting and something to look forward to.

I haven't written a lot lately because there has been so much that I was dealing with in my personal life, so it was hard to sit down and put some of my thoughts on paper.  Even though my mind was trying to remember everything I could from my past. As many of you know, my beloved sister is terminally ill and watching her deteriorate on a daily basis has been a tough road.  A few weeks ago, we really thought she wasn't going to make it through the week.  But she rallied, as she has done before and is now holding her own.  During that week, sitting next to her and thinking about all the good times together, one thing that constantly came up was all of the great things our parents had taught us about our heritage, our Italian roots.  I was only three years old when I came to this country, but I feel like I am rich in all our traditions and family values that were pounded in our head, over and over again.  Sometimes, many times, I fought all my Italian ways and wanted to be known as an American, after all I was a U.S. Citizen.  But I am so glad I finally realized that I am proud of my heritage!  After visiting Italy, a few months ago, and being able to experience the lifestyle, culture and sense of community the Italians live, brings me joy and makes me believe that is how I want to live too.

Family has always been a big part of my life and I hope that I can pass this way of thinking to both my girls. We all have experienced times in our lives that we didn't want to have anything to do with family, but we always come around.  Growing up, our house was always full of relatives, always an excuse to celebrate something or just a Sunday dinner and let's invite family, sometimes up to 40 people at a time.  My mom would start cooking on Saturdays with her great meat ragu.  Once that was cooking then she would plan the rest of her menu.  Summers were great she would go out to my dad's beloved garden and use some of the great vegetables he grew. Everyone would arrive on Sunday after church, dinner would last for hours, talking , laughing.  After dinner, the men would play a Italian cards and have homemade wine, while the women would relax and talk about their kids. It's amazing how thing are imbedded in your mind... I can still smell the sauce.....I am so lucky to have grown up in a great family with strong family ties.  

My sister is my only sibling, my parents have both passed away, this is why I feel so strong in holding on to my traditions.  One day I will be the matriarch of my Italian family and I am very proud to be able to continue the traditions for my daughters.  Until then, Tony and I will do everything that we can to bring a little piece of Italy to Nicole-Taylor's Pasta and Market.  This is our labor of love to all our family and friends.  Thank you for being part of our "familiga"

Adventures near and far

After trying to catch up with life..I do have to say I'm a step closer! 

We made it safely home after quite an experience, getting back from New York.  Remember the storm last week, well we were right in the middle of it all!  We headed to JFK in New York for our flight to Indianapolis, just to find out that it was cancelled due to the weather..so we knew we had to get out of town that day or we would be there for a few extra days...we decided to get on a flight to Cincinnati (we were lucky there was one headed out). We got into Cincinnati around 6:30p, the last flight in before they shut down the airport! We then rented a 4 wheel drive and drove home.  Yes, we drove home!  5 hours later we made it....it was a scary drive to say the least.  But we made it home safe and sound.

New York was amazing!  Especially with all the Super Bowl activities.  We headed to Time Square, walked on the Brooklyn Bridge, experienced the subway, saw the great light show with Bronco/Seahawks colors on the Empire State Bldg., spent a day at Eataly, and of course had a wonderful time at the Taste of the NFL.  The event was great, another year of wonderful food, drinks and all for a great cause. Got the chance to talk to Ted Allen from Chopped and Adam Richman of Man vs Food.  Carlos Bakery made an amazing cake, it was fun to meet the "Cake Boss" crew.  The best part about all this was that we got to spent wonderful family time with our girls who, along with their significant others spent the weekend with us!  I loved it!

A couple food places that stand out are...Pork Slope in Brooklyn, a fun little bar/restaurant that would be a great hang out place..good food, great drinks and the owners were a blast!

The Meatball Shop in an area in Brooklyn that reminds me alot of Broadripple (with cool restaurants and shops) was fun.  Customers are presented with a marker and menu and then you can pick which type of meatball, which type of sauce, bread etc.  it was really cool. 

We also ate lunch at Eataly, which was amazing!  We actually ate at the restaurant that was called "Verdura", which was all vegetarian, the food was fresh and so tasty.  We are headed to the Chicago Eataly soon, so I'm interested in comparing notes.

A quick note regarding Nicole-Taylor's...beginning on Tuesday Feb 18th we will start offering 

Pasta - "to go".  We will have a menu for pasta/sauce dishes that are available, cooked, for carry-out.  A good way to taste some of our pastas, and we will do the cooking for you.  The menu will change monthly, so always something new!  Give me a call for the Feb. menu.

I think, we are getting closer to spring.  The sun was shining today!!! Exciting!!

Hope you and your special someone have a wonderful Valentine's day....until next time

Rosa

Baby it's cold outside.........

Around this time of year, Tony and I have the honor to be involved with a great organization, Taste of the NFL.  They put on a great "party  with a purpose" the night before the Super Bowl.  The evening is all about hunger relief and this event benefits food banks in the SuperBowl city and around the country.  The evening is full of fun, food, wine and football.  35 of the country's best chefs are paired with alumni football players from each NFL team.  Tony was the chef from Indianapolis for 15 years before he passed the torch to Chef Greg Hardesty.  Now Tony is helping in a different capacity, he is a chef coordinator for the event.  A lot of work, but also a lot of fun!  The event is held in Brooklyn on Feb 1 at the Brooklyn Cruise Terminal Pier 12. NFL Fans and foodies can gather among an estimated 3000 guests.  

I'm really excited about being involved and be able to travel to New York, but why does it have to be sooooo cold!  Usually the Super Bowl is held in a warmer climate, even Indianapolis was warm (er)! It will still be a great time and for a great cause!  And my girls will be there, yeah!

We are hoping to check out Eataly in New York, Arthur street in Brooklyn and who knows where else we end up...I'll have stories to tell.

Because it is so cold, I found a great recipe to warm your bones....and your sweet tooth

From one of my favorite Chef/authors, Lidia Bastianich

Chocolate Soup

4 cups whole milk

1/4 cups all purpose flour

2/3 cup sugar, grated or chopped fine

Peel of 1 orange, in thick strips

2 Tablespoons unsalted butter

1/2 teaspoon vanilla extract

1/4 teaspoon kosher salt

1 cup cocoa powder

Toasted brioche or plain cookies, for serving

Bring the milk just to a simmer in a sloped sided medium pot.  Ladle about 1/2 cup of the milk into a small bowl and whisk in the flour to make a smooth paste.  Whisk he flour paste back into the hot milk until smooth.  Add the sugar, orange peel, butter, vanilla, and salt and bring back to a simmer.

Pour cocoa powder into a medium bowl.  While whisking, gradually pour about 1 cup of the hot milk into the cocoa.  Whisk until smooth, then whisk the cocoa and milk back into the pot.  Bring the soup to a simmer, whisking constantly and making sure you get into the corners of the pot.  Let simmer until thickened about 3 minutes.  Strain through a sieve into a clean pot.  Serve hot in bowls, with brioche or plain cookies for dipping.

Try to stay warm, and hopefully Spring is right around the corner!!

Cold, snowy, ho hum January

PAll the holiday celebrations have come to an end so when the second week of January rolls around, the feeling we all have is.....oh what a long winter we have ahead of us. Especially after the week we have experienced!  

But if you are Italian, February is a great month to look forward to.  It's Carnivale time!

Carnivale , also known as Mardi gras, is celebrated in Italy and many places around the world 40 days before Easter, a final party before Ash Wednesday and the restrictions of Lent.

Carnivale in Italy is a huge winter festival celebrated with parades, masquerade balls, entertainment, music, and parties.  Children throw confetti at each other.  Mischief and pranks are also common during the celebrations.  The foods of Carnivale are rich in fats and sweets. Traditional dishes in most regions of Italy include gnocchi, lasagna or tortelli.  Nowadays, many traditions have vanished or changed, but still common on Fat Tuesday are spoonfuls of small fried dough called Fritelle or Castagnole.  The most famous Carnivale fritters are ribbons of sweet fried pasta and covered with honey or sugar, called Frappole.

After spending three weeks recently in Italy I have learned that everyday is a celebration.

I think that if you are ever fortunate to travel to Italy you will know that life in Italy is so different than life in America.  Italians are so easy going, there is no sense of urgency...they definitely live the beautiful life "la vita Bella". The beautiful life for Italians , traditionally is not a life of luxury, it's a relaxed family centric lifestyle.

A few things I noted during our visit.....

* Eat slowly and enjoy your company.  There is no such thing as a fast meal in Italy.  Dinners are unhurried around a table with family and friends.  Food is natural, local and authentic.

*Drink a little, but not too much.  Italians love their vino, but they don't overdo it.  Wine was always present during meals.  

*indulge a little every now and then.  Gelato, chocolate, cookies, pastries.  They are always around. So why not!

*relax...stop hurrying.  Life is less hurried in Italy. Again, there is no sense of urgency.  There is always tomorrow attitude.

*families tend to stay in the same area! rather then moving around.  Some families have compounds with each family member having their own house and land.

Just a few lessons Americans can learn from Italians.

Pasta of the week: Pici (pronounced Pee-Chee). Pici is a thick, hand rolled pasta like a fat spaghetti that originated from Siena in Tuscany.  In the Montalcino area it is also referred to as Pinci.

My favorite pasta recipe of all time is Pasta Alla Norma.  This pasta dish reminds me a lot of my mom, tomorrow will be 33 years that my mom passed away, but I can still remember the smells of my mom's kitchen and this is one of them.  I miss my mom a lot, but I know she is guiding me through my journey of life, especially the cooking portion.  Thank you Mom for everything you taught me!

This is a pasta dish from Sicily.  The best comfort food, especially from these cold days or nights!

I remember how happy I felt when I knew this was the meal my mom was preparing for us.

This recipes serves 4

 1 Eggplant, peeled and cubed

Salt

1/2 cup olive oil

1 garlic clove, crushed

1 can crushed San Marziano tomatoes

Salt and pepper

1 lb Nicole-Taylor's Pici Pasta

1/2 cup grated Ricotta Salata

Cube eggplant and sprinkle with salt and pepper. Let sit for 1 hour.  

Heat 1/4 cup olive oil in a saucepan, add garlic, and cook until golden.  Add tomatoes and salt to taste.  Bring to a simmer and cook over medium heat until the sauce has reduced by a third.  Season with salt and pepper to taste, remove from heat, and set aside.

Wash the salt from the eggplant and pat dry.  Heat the remaining olive oil in a sauté pan and fry the eggplant until golden brown.  Remove from pan drain on paper towel and rough chop.  

Cook the Pici pasta, drain and place in a large sauté pan in high heat.  Add half the tomato sauce, the eggplant, half the basil leaves and half the ricotta Salata.  Toss lightly, serve in large dish with the rest of the sauce, Ricotta Salata, and basil.

Enjoy!

 

Happy 2014

Happy New Year and hope that everyone is keeping warm....

With the beginning of the new year, Southern Italians have a tradition of "out with the old, in with the new" so if your traveling to Italy during the holiday season watch for falling kitchenware as you explore! What do I mean by this..Italians, especially Southern, bring in the New Year by throwing out old pots and pans (sometimes even appliances) into the streets.  This act is said to dispel bad luck from the new year...so watch out for those pots and pans.

How many Panettone did you receive over the holidays?  As many of you know, I was raised in a traditional Italian family, so over the holiday season we would have dozens of Panettone packages in our house.  One of the many Italian traditions would be to bring a Panettone and a bottle of homemade wine when visiting friends and family.  Panettone would last for months after that.  After a while, just plain Panettone was boring, so we would try to come up with different ways of serving it.  Below are some of the more common ways to serve Panettone.....

* Slice of Panettone served with a warm cup of coffee, tea or milk

* make French toast using a slice of Panettone, instead of bread.  Serve with a nice syrup

* panettone bread pudding served with a rum sauce

Enjoy that left-over Panettone, brings back a lot of my childhood memories!

As many of you know, Tony and I spent three wonderful weeks in Italy, this fall.  I will be sharing some of our adventures with you in the future weeks.  We learned many things traveling to Italy, but nothing could of prepared us more than the warm hospitality and delicious food that the people of Italy shared with us!  Oh the stories......

Every week we will showcase a different type of pasta that is made at Nicole-Taylor's Pasta Market, along with a recipe we hope you will enjoy.  It's winter, so what a better pasta to begin with, Bucatini.

Bucatini are sometimes referred to as "garden hoses" not only for their hallow, tubular shape but because they are hard to control on a fork.  I love their chewer texture.  Great with a heartier sauce such as meat, mushroom or even carbonara.  Below is a simple recipe for Bucatini All'Amatriciana (this recipe is an adaption from my favorite Mario Batali cookbook "the Babbo Cookbook").

3/4 lb. pancetta, chopped

3 garlic gloves, thinly sliced

1 red onion, sliced 

1 1/2 teaspoon hot red pepper flakes

Kosher salt, to taste

Black pepper, to taste

1 1/2 cup Nicole-Taylor's Marinara sauce

1 lb Nicole-Taylor's Bucatini

1 bunch flat leaf parsley

Pecorino Romano, for grating

*Boil water, add 2 Tablespoons salt, for pasta.

*Place pancetta, in sauté pan and cook over medium heat until most of the fat has been rendered from the meat.  Remove, discard some fat, leave enough to coat garlic, onion and red pepper.  Return pancetta with vegetables and cook over medium heat for 5 minutes or until golden brown.  Season with salt and pepper, add marinara sauce, reduce heat and simmer for 10 minutes.

*cook Bucatini in boiling, salted water until al dente, about 4 minutes.  Add to simmering sauce.  Add parsley and toss to coat.  Top with Pecorino.  Serve immediately.

I'm excited about all the new projects that we are about to launch at Nicole-Taylor's within the next few weeks.  Be sure to follow us on Facebook and Twitter for further information.

On a personal note, I would like to thank everyone for your thoughts and prayers during my recovery from surgery.  The good news is that my surgery was a success and no follow-up is needed!!  I am back at the shop full time, so that makes me very happy, stop by and say hello.  

Thank you all for your support and let's make 2014 a great year....I'm ready to have the Italian in me unleashed!   Rosa