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In my memories, I often see my mom’s parents (who lived next door) in a low blue light. They always waited until the last minute of daylight to reach for the light switch, letting the long shadows of afternoons find their way into their kitchen. Their basement kitchen, where everything was coloured brown, relied on two small windows near the ceiling to let in the sun. Late afternoon to dusk was when I was called over for dinner and so the coolness of the darkened rooms during summer was an escape. But when company came over at night, the blazing yellow bulbs in the kitchen light fixture coloured everything with warmth.
When I remembered by grandparents making this frittata di spaghetti, my mind didn’t see the bright lights on over their stove like I have now in my attempts to get every dish they used to make for me right. I saw refreshing afternoon darkness and my Nonna giving the frittata its’ sweet time in the frying pan while my grandparents talked or read at the kitchen table. My Nonno used to affectionately call this frittata “spaghetti pie.” The name was ridiculous coming from him, but that was part of the charm of the dish. With its’ silly English name, I always thought he had come up with some new way I would like pasta that was more Canadian than Italian. Not so – this is really just a classic frittata with just a different ingredient inside.
If you search the internet for “spaghetti pie” (and I don’t recommend that you do) you get a lot of baked, gooey, overdone dishes that don’t appeal to me at all. The joy of this dish is in its’ crunchy exterior, the appreciation for the time needed to get it crunchy and the ability to share it easily and eat it by hand if you want. Made with leftover pasta most of the time, it’s another example of making sure nothing goes to waste. Best of all, it’s an easy dish to throw together that tastes good cold as well, so Nonno would pack it up in foil, a slice each, for picnics and fishing trips. How else can you eat pasta lakeside while waiting for your dinner to take the bait?
Frittata di Spaghetti
200g dry pasta / 400g cooked pasta (al dente)
3 large eggs
1 cup mozzerella, shredded
1/4 cup Parmiggiano Reggiano, grated
salt and pepper to taste
It’s the simplest recipes that sometimes hold the dearest spot in an Italian kid’s heart. Pasta piselli is a classic, simple dish that just about every Nonna serves up to grandkids for lunch or dinner, particularly for picky eaters. It’s hard to get little feet to stop running around long enough to get some food in them. From my memory, the conversation with Nonna goes something like this:
“What do you want to eat?”
“Do you want pasta?”
“Do you want pasta piselli?”
There are two versions of pasta piselli – with sauce and without – but we’ll start with the one my Nonna made. Adding peas to a regular pasta dish does something: it adds a pop of unexpected sweetness and, I image, is a great way to get vegetables into a little one. When you grow up, pasta piselli is a simple pleasure, an easy home cooking twist that infuses an ordinary dish with a little history and love (yes, all that from a few peas!). Don’t believe me? Try it for yourself.
200 gr of pasta (100 grams per person)
1 cup fresh or frozen peas
We need something to snap us out of this icy winter, don’t we? So far this January I’ve learned about, and experienced, ice storms, a polar vortex and frost quakes. I think that’s enough of ice and snow. Around this time of year I also start to miss all the fresh food from the garden and all the produce options from local farmers. I need something fresh and light to brighten up this grey January.
Last year, I shared a recipe for Limoncello, an intense Italian liqueur, that to me embodied everything fresh, bright and exciting about spring. Well, it’s time to get that feeling back, but with a twist. I’ve tried out the same recipe, but with limes. The result, another vivid and crisp flavour that you can serve up as an after-dinner drink or use in desserts (the friends I’ve shared this with agree that well-chilled, it is wonderful over ice cream).
Make sure to pick out the best, shiny limes for this recipe. While you only use the zest of the limes, don’t waste the juice! Use it to make lime-ade (like lemonade), vinaigrette for salads or granita (Italian ice dessert).
12-14 good quality limes
1 litre of 90 proof alcohol
900 grams sugar
2 litres of water