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Posts Tagged ‘Ada Boni’

Photo from eatwell101

Photo from eatwell101

It seems like all of the recipes coming from Ada Boni’s The Talisman Italian Cookbook either use spaghetti or rigatoni.  Personally as a kid growing up, my favorite was shells because I could scoop up sauce inside each one.  This dish was/is a standard in most Italian restaurants in America.  There are slight variations to this classic and I wonder how today’s great chefs like Batali and Colicchio make their Carbonara dishes.  This one is very simple as are most recipes in this cookbook.

INGREDIENTS:

1 lb spaghetti (#8)

1/4 b lean bacon diced

3/4 cup Romano or Parmesan cheese

3 eggs lightly beaten

1/4 cup white wine

1 tsp pepper

DIRECTIONS:

Cook spaghetti in rapidly boiling salted water until tender.  While spaghetti is cooking, fry bacon over low flame until bacon is crisp.  Add cheese (and wine) to beaten eggs.  Drain spaghetti and return to the pot.  Pour egg mixture over the hot spaghetti;  add pepper and two TBS of very hot bacon fat.  Stir.  The heat of the spaghetti should cook the egg mixture.  Transfer to hot platter; garnish with bacon.  Serve.

Call the cardiologist!

Recipe from The Talisman Italian Cook Book

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So I’m still perusing The Talisman Italian Cookbook by Ada Boni and searching for pasta dishes I feel I can post.  These dishes have definite roots in Southern Italy and Sicily, the emphasis is on very few ingredients that are readily available and relatively inexpensive.  Many of these meals are what I would call peasant food. This is not a derogatory term by any means because so many of the meals we ate in my home were of this ilk. If I weren’t in the throes of my Macaroni Marathon, I could tell you about Giambotta which is supposed to Vegetable Stew but in my house was a combination of peppers, eggs and onions, maybe some tomatoes – NOT my favorite! Or a lunch of chicken hearts, liver and kidneys – You see, the meals followed the rule of Waste Not-Want Not! 

INGREDIENTS:

1 lb spaghetti

1 lb chicken livers

2 TBS olive oil

1 onion, chopped fine

2 cups tomato paste

1/2 tsp salt

1/4 tsp pepper

1/2 cup grated Parmesan cheese

1/2 lb mushrooms, trimmed

1/2 lb butter

DIRECTIONS:

Cook spaghetti in rapidly boiling salted water until tender and drain.

Meanwhile heat olive oil in large frying pan, add onion and brown until golden in color.  Add tomato purée, salt and pepper. Add spaghetti and keep over low flame, stirring constantly until thoroughly heated.  Sauté mushrooms and chicken livers in butter.  Place spaghetti mixture on serving dish, pour over it the mushroom and chicken livers and serve with sprinkling of Parmesan cheese.

Recipe from The Talisman Italian Cook Book

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Photo by Peggy Lampan

Photo by Peggy Lampan

I’ve been posting pretty much what I would call modern pasta recipes – not necessarily Italian.  Of course I’ve thrown in the classics like a Sunday Sauce or a Marzano tomato sauce but I haven’t put much up in the way of what I call old country recipes.  These recipes are simple family fare, not restaurant cooking, and a lot of fresh ingredients.  Often the ingredients themselves need prepping so I’m pretty sure the woman preparing them did not have a job outside the home.  I have a few cookbooks that celebrate the foods of the ordinary folk of another era.  And when I read some of these recipes I am always reminded of my Grandfather Louie who told me how poor they were in Italy and how you were lucky if there was meat in the macaroni gravy on Sunday. This recipe is in the Syracuse style – I don’t know if it’s from the island of Syracuse or if it is a Sicilian recipe born in Syracusa. It is, however, definitely similar to a Puttanesca Sauce. 

INGREDIENTS:

1 lb spaghetti

1/2 cup olive oil

2 cloves garlic, sliced

6 large ripe fresh tomatoes cut into pieces ( I think you could use canned plum tomatoes)

1 small eggplant diced

2 roasted green peppers sliced * (perhaps you could use bought roasted red)

10 Sicilian olives, pitted (these are large bright green olives)

1 TBS capers

1 TBS minced fresh basil

3 anchovy filets cut into small pieces

1/2 tsp salt

1 tsp pepper

4 qts boiling water

3 tsp salt

* Roast bell pepper on rack of a gas burner over moderately high heat, turning with tongs, until skin is blackened, about 5 minutes. (Or broil pepper on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.) 

DIRECTIONS:

Place oil in large frying pan, add garlic and brown  Remove garlic from oil.  Add tomatoes and eggplant to oil and cook 30 minutes or until eggplant is done.  Add peppers, olives, capers, basil anchovies, salt and pepper.  Cover pan and cook 10 minutes longer, add a little water if needed.

In large pot of boiling water, add 3 tsp salt and spaghetti and cook per package directions.  Drain pasta, put on large platter and ladle sauce over it.

Recipe from The Talisman Italian Cook Book by Ada Boni*

* The cookbook was sponsored by the Ronzoni Macaroni Company – Remember their slogan, “Ronzoni sono buoni”

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