The chill in the air tells me that snow is just around the corner. Fall’s going by quickly but there’s still Italian-Canadian news to talk about.
This month: World Pasta Day, Thanksgiving and a lot of community events make up the buzz…after the jump!
Happy World Pasta Day! Ok, I’m a day early, but let’s say I’m celebrating all week! The cold weather has me craving some comfort food, and for Italians, that pretty much always starts with pasta.
In honour of World Pasta Day on October 25th, I’m trying a new pasta I’ve never made before: semolina cavatelli. I also whipped up a new pesto that I’ve fallen in love with. The result? Homemade cavatelli with roasted tomato pesto.
I’m still working on getting pasta perfect every time, so making a new dough was a challenge for me. In my first attempt at cavatelli the dough was way too soft and the pasta just smushed out of the machine. It was a mess. Now, I’ve figured it out and the key is to keep it simple and, for cavatelli, make it a harder dough. Many thanks to Aurora Importing for the lovely cavatelli maker I won from them in a contest earlier this year. Apparently you can make cavatelli by hand, but the machine sure did speed up the process. So did making the dough in the food processor. I know it’s not traditional, but dinner was ready in an hour and it was all homemade. Plus, the dough worked out great and the cavatelli were delicious!
Homemade Cavatelli with Roasted Tomato Pesto
1 pound durum wheat semolina flour (preferably fine grain)
1 cup very cold water
Roasted tomato pesto
1 cup roasted tomatoes or sundried tomatoes
1/3 cup pine nuts
1/3 cup grated parmigiana cheese
1 tablespoon dried Italian oregano
4 tablespoons olive oil
Should we always be looking forward? Is it a waste of time to look back at where we came from? Sometimes, in the process of doing this blog, I ask myself these two questions. How much of our community and culture is about looking back, preserving the old? If we focus on the future, what are we working towards? If you have any opinions on this, share them in the comments.
In the meantime, today, I’m looking at the past as I stumbled upon more vintage Italian-Canadian photos from Simon Fraser University of early Italian immigrants to Canada. If you missed my first post of photos from these archives, you can see it here.
Today we welcome our first guest writer, Jerry Buccilli, a 2nd generation Italian from Niagara Falls, Ontario.
Growing up Italian
There are two very old proverbs, “La cucina piccolo fal la casa grande,” which means, “A small kitchen makes the house big,” and the second, “una buona mamma vale cento maestre,” which translates to “a good mother is worth a hundred teachers.”
I wanted to quote these sayings because they hold a particular meaning to me. We immigrated to Canada when I was seven and after moving from one apartment to another we finally found a house to settle in. It was small 1,100 square foot bungalow tucked away in an old Italian neighborhood in Welland, Ontario, but it was warm, cozy and it was home. It also had the tiniest kitchen you ever saw. But my mamma, who ranks amongst some of the best cooks I’ve ever known, would always be cooking up a storm in there. Using the little resources she had, she made due and created her little feasts. The food, the music and the good laughter and conversation that emanated from our kitchen was the focal point of our lives. It was like mamma was showing her love as only she could. Through food. It’s a romantic notion to be sure, but that’s exactly what it was. A love story.
For us Italians growing our own fruits and vegetables, making fresh bread and our own home-made pasta, making wine, sausages and canning our own preserves….or waking up to home-made Sunday sauce (the smells of garlic, tomatoes and braised meat were oh, so intoxicating)…this was about carrying on a love story with tradition. Handing down recipe after recipe, generation after generation. Each family had its own time-honoured secrets to share.
It’s no secret, really, that my spoken Italian is not as good as I’d like it to be. I’ve been exploring the use of Italian books on CD for my car rides, but I have also been trying to tune in to Italian radio and television to get my language back. In Toronto, and thanks to all the resources online, that’s not too hard to do. Recently, I found out that I’m probably not the only Italian-Canadian trying to reconnect with my language (you can check out my article in August’s Panoram Magazine about it, and this previous blog post).
In response to all us younger Italian-Canadians speaking English and Italian, CHIN radio is offering a new format to a popular Italian show. Today, Wake Up Italian Style, the Italian morning show on CHIN AM 1540 launched “Odd Couple Fridays” featuring Edoardo Monsaterolo, the show host and producer with a special guest co-host. Edoardo is joined by members of the Italian-Canadian community sharing their success stories in English and Italian and their favourite Italian music playlists. You can listen to Wake Up Italian Style in your car, online or connect with them on Facebook. So join me and listen up.
This morning Rick Campanelli (from ET Canada, and formally “Rick the Temp” from Much Music) was the first to joint the “Odd Couple” between 7-9am on Fridays. Rick shared his entertainment knowledge with listeners with Edoardo helped him connect with his Italian roots. Here’s a sample of what to expect…tune in!
The Morning Show will be actively featuring young Italian-Canadians (in their 20s, 30s and 40s) from all walks of life in English and Italian as guest-hosts with Edoardo on a regular basis. I can’t wait to hear more.
I’ve been after some Italian comfort food lately. The weather is turning a bit blustery, there’s a definite chill in the air and the tomatoes are all but done. It’s time to turn in the garden and maybe start to pack up the barbeque (though I’ve seen my neighbours grill in a snow storm). So we decided to have our last steak on the barbeque one night and, lucky for us, the skies opened up and the backyard turned into a small pond.
With the rain pouring down, we opted for a new version of steak. Often when I want to cook up something comforting and familiar, but new to me, I turn to Lidia Bastianich. Her recipes remind me of my own family’s favourites and she always throws in something new to me for good measure. So to cook up my steaks, I cracked open her new book Lidia’s Favorite Recipes and found pan-seared steak pizzaiola. See Lidia always has a solution, and to boot, it meant we could yell Tutti a tavola a mangiare! until it was ready to serve up. To say the phrase properly, it’s best you do it while holding a glass of wine and you’ve really got to hit that last syllable there to hammer it home. We’ve been practising.
The steak turned out fantastic – as Lidia intends, the flavours remind you of pizza. I used jarred tomatoes from our garden, rather than canned. Keep bread handy to sop up the extra sauce after the steak is long gone.
Pan-Seared Steak Pizzaiola
(Reprinted with permission from Lidia’s Favorite Recipes, Lidia Bastianich)
3 tablespoons extra- virgin olive oil
3 cloves garlic, peeled and sliced
1 red bell pepper, cored and seeded, cut into 1- inch strips
1 yellow bell pepper, cored and seeded, cut into 1- inch strips
2 cups sliced white button mushrooms
1¼ teaspoons kosher salt
½ teaspoon dried oregano
One 14- ounce can Italian plum tomatoes (preferably San Marzano), crushed by hand
Four 8- ounce bone- in shell steaks, about 1 inch thick