Archive for the ‘food’ Category
1st of the month featured blogger: july
Mom’s still here and we’re busy enjoying the fabulous weather and company, but I haven’t forgotten about you!
There won’t be a What’s Cooking Wednesday recipe from me today, but I am combining two regular Bleeding Espresso features, keeping your potential WCW cravings in mind. Remember you can always find all my recipes here and be sure to check out everyone else’s WCW recipes at Shan’s place.
So, July’s 1st of the Month Featured Blogger (a day late, sorry) is
Jenn DiPiazza, The Leftover Queen!
Look at that gorgeous, smiling face!
If you can’t tell from the photo, Jenn recently got married (check out her and Roberto‘s wedding story here) and she is truly the foodie of all foodies–as well she should be as creator and keeper of The Foodie Blogroll.
Jenn is one of the very first blogging buddies I made, our bond based on Calabrian heritage, loving Italian men (only one each, of course!), bites from the travel bug and food of all kinds, from all cultures.
As a professional food and travel writer, Jenn describes all of the above topics lyrically and beautifully at both The Leftover Queen and Jenn’s Travel Close Up–and lucky her (and us!), hubby Roberto takes fabulous photos to boot!
Aside from keeping up The Foodie Blogroll and sharing fabulous recipes and travel reviews, Jenn also runs a monthly Royal Foodie Joust competition through her site’s forum. Participants are given just a few ingredients to work with, and wow, the things they come up with. I haven’t played along yet, but one of these months I’ll be there Jenn, I promise!
So please do go say hello to Jenn at The Leftover Queen
and Jenn’s Travel Close Up
and also?
Join the 1700+ blogs on The Foodie Blogroll if you’re a foodie yourself!
I Beati Paoli: Secret Society in Palermo, Sicily
I thought today might be the last Palermonday, but then I remembered that in addition to the Capuchin Catacombs (come back next Monday for those!) I also wanted to tell you about i Beati Paoli, a secret society that may or may not have existed in Palermo.
[I think it did, but then I do love secret societies and whatnot.]
I hadn’t heard anything about this group until Cherrye and I zeroed in on a restaurant in Piazza Marina that shares its name with this mysterious sect that was immortalized in Luigi Natoli’s book I Beati Paoli.
The pizza was absolutely fabulous, and it’s obviously a popular local spot as the place was packed by 8 pm–and they had only started letting in patrons about 10 minutes before. Inside, the atmosphere is also amazing; it is constructed like a cave, complete with black textured walls, lanterns lighting the way and little alcoves at every turn.
Sorry there are no food or inside photos but Cherrye and I were *starving* at that point and the cameras didn’t even make it onto the table.
Back to the group, the existence of the Beati Paoli is still in dispute, but it is commonly believed that Natoli’s book was at least part historical account with some fiction thrown in. The book takes place between 1698 and 1719 during which Sicily passed from being under Spanish rule to Piedmontese to Austrian.
Throughout this difficult time for Sicilians, the secret society is said to have fought against both the Church and the State in favor of the common man–think “rob from the rich to give to the poor” kind of thing.
There was also an element of delivering justice for the people when the throne was so far away and not doing much for them; in that sense it is also believed that i Beati Paoli may have had its origins in the“Braccio della Giustizia,” or Arm of Justice, actually sanctioned by the State; the group carried out vendettas on behalf of perceived crimes committed against both individuals and the community.
It is said that their principal meeting place was a cave in the Capo quarter near the Chiesa di Santa Maria di Gesù, also called Santa Maruzza; the church is still there but the cave entrances have been blocked off. The photo on the left is labeled “The Tribunal of the Beati Paoli” and comes from the official website of the Duomo of Palermo, which you’ve seen before on Bleeding Espresso here.
Even the group’s name is a mystery but may come from the legend that by day, its members dressed as monks of San Francesco di Paola (Saint Francis of Paola in Calabria) and sat in church pretending to pray the rosary. By night, however, the men wore black hoods (like in the photo above, except black, I suppose) and carried out their business, hiding and meeting in the hidden passageways and abandoned catacombs that still lie under the streets of Palermo.
I Beati Paoli is considered by some a precursor to the current Mafia, the roots of which are in agrarian Sicily. Although the two groups haven’t been directly linked, similar mentalities and principles, including the famed “omertà” or code of silence, show some definite overlap.
Indeed, at least one Mafia pentito (turncoat), Antonio Calderone, is quoted as saying he was told to “follow the example of the Beati Paoli” when he was initiated into the Mafia.
You probably won’t come to any concrete conclusions about the group when you’re in Palermo, but whether or not this group ever existed, the restaurant is definitely worth a stop:
Al Covo dei Beati Paoli
Piazza Marina, 50
www.alcovodeibeatipaoli.com
And as for the rest, I’m looking forward to checking out Natoli’s book.
Read more about I Beati Paoli in Roberto Savona’s excellent article here.
What’s Cooking Wednesday: Tomato and Red Onion Salad
One of the best parts of having my mom here is a built-in buddy for market–hopping–and I’m talking about every market within a 40 kilometer radius.
Of course we’re having lots of fun in our travels, but all this marketing also means we’ve been enjoying even more fresh fruits and vegetables than usual…more hands to carry market booty! Woohoo!
As you probably know, I love tomatoes. So for today’s What’s Cooking Wednesday I’m sharing my absolute favorite way to enjoy fresh summer tomatoes (those in the US especially, be careful about salmonella right now!).
Here they are paired with “le cipolle rosse di Tropea,” the famous red onions from Tropea, a gorgeous town on the Tyrrhenian Sea, which is on the other side of Calabria (for those who don’t know, I’m on the Ionian Sea). These onions are some of the sweetest red onions in the world and are well-known not only in Italy but also throughout Europe–if you’re here, be sure to give them a try!
A tomato and red onion salad is a quick, easy, refreshing, delicious dish that is great at midday when the last thing I want to do is turn on the stove. It is dressed simply with olive oil, fresh basil, oregano and salt, and you’re welcome to throw in whatever other veggies you like; we especially enjoy cucumbers in this.
Along with the salad, P and I usually have something else uncooked with it, often local suppresata, cheese and bread but this is another favorite:
Bel Paese cheese spread on bread topped with prosciutto crudo
Doesn’t get any better than this after you’ve enjoyed a morning at the beach.
Tomato & Red Onion Salad
3 large tomatoes cut into bite-sized chunks
2 small red onions from Tropea, sliced
Olive oil, fresh basil, oregano and salt to taste
The longer you let the flavors mingle, the better this is, so I recommend making it early in the morning for lunchtime.
Buon appetito!
la buona cucina americana: macaroni and cheese
Mom is here, and I’m happy to report that things are going swimmingly (although no, we haven’t been to the beach yet). Even though it’s been four years since we’ve been in the same room, it feels like no time has passed at all. Don’t you just love that?
We’re off today for some market action and then to see Cherrye in Catanzaro, but not before I share a recipe with you.
Particularly since my mom is certainly one of my biggest cucina influences, it’s rather fitting that for this round of La Buona Cucina Americana, I’m lucky to have her here helping.
I knew we’d have to make one of my very favorite dishes that remind me of home aka L’America, and that, amici miei, is Macaroni and Cheese. Mac ‘n Cheese. Whatever you like to call it, my mom’s has just six steps and six ingredients: pasta, cheese, milk, butter, salt and love.
I swear to you I could eat this every day of the week and twice on Sunday.
And if that doesn’t convince you how good this is, get this: even picky (read: non-American-food-eating) P loves it! Yeah!
There is an infinite number of variations on this–I’ve been known to spice this up with pancetta and onions, put sliced tomatoes on top and then bake it–but what I’m giving you here is the way my mom makes it, the easy stove top version, ready in just minutes.
And *of course* you can play with the cheese(s), but it may surprise you just how good this version is with plain old “white American” slices (either Kraft or fresh sliced for those of you in America).
Also, happy 3xth birthday to my brother from all of us on this side of the pond–no cake, but, um, you’re welcome to some macaroni and cheese!
Macaroni and Cheese
(serves 4 as main course; many more as side dish)
- 4 cups fusilli or penne pasta
- 2 tablespoons butter
- 1/2 c milk
- 4-5 slices of white American cheese, Kraft for example
- salt to taste
- lots o’ love
1. Prepare pasta in salted boiling water and remove when rather al dente.
2. In the meantime, in a pot big enough to hold all the pasta, melt butter and then stir in milk and cheese torn into pieces on low heat.
3. Drain pasta and add to milk mixture, stirring well to coat.
4. At this point, adjust for all the ingredients and salt (and love!).
5. It is ready when the cheese has melted completely.
6. Remove from heat, cover and let sit for three to five minutes before serving.
Maccherroni con sottilette
(per 4 persone come primo piatto; di più come contorno)
- 250 g fusilli o penne
- 28 g burro
- 125 ml latte
- 4-5 fette di sottilette
- sale q.b.
- tanto amore
1. Mettete al fuoco alto la pentola con l’acqua salata e portatela a ebollizione; quindi buttate la pasta e fatela cuocere piuttosto al dente.
2. Nel frattempo fate squagliare il burro in una pentola abbastanza grande per tutta la pasta al fuoco lento. Agguingete il latte e le sottilette a pezzi.
3. Scolate la pasta e rovesciatela nel recipiente del latte, mescolando bene.
4. A questo punto controllate per tutti gli ingredienti e sale (ed amore!).
5. Il piatto è pronto quando le sottilette sono completamente squagliate.
6. Togliete dal fuoco e portate in tavola ben caldo nello stesso recipiente di cottura. Copritela e fate riposarla per circa 5 minuti prima di servirla.
Buon appetito e buon weekend!
Love Thursday: Strawberry o’ Love
I wasn’t going to blog today (already going to break my 3-day-a-week rule!), but I just couldn’t hold in the love any longer.
Remember Tomato Love from a few weeks ago?
Well now we have some strawberry lovin’ goin’ on around here:
Happy Love Thursday everyone!





















