A Traditional Italian Family Christmas

Article first published as A Traditional Italian Family Christmas on Technorati.

When I was a child, Christmas was without a doubt the biggest event of the year. Even though I come from Switzerland and spent a good part of my life in this country, the influence of my Italian Grandmother, a Piedmont native, won over. Our Christmas celebrations, year after year, had a definite Italian shine to them.

First of all, there was none of this splitting the family at Christmas or gathering in different houses. The whole family met in my Grandmother's home for three days in a row. Extra tables and chairs were brought from our neighbouring houses, allowing everybody to sit and eat comfortably. The white table clothes and napkins came out of their cupboard, and the three long tables were prettily decorated. Numerous presents were carefully piled under the colourful Christmas tree so that the crib would not be disturbed. Us children had real trouble going to sleep the night before when our favourite day was so close.

On Christmas Eve, Christmas Day and Boxing Day, serious action happened in the kitchen under my Grandma's orders. New recipes were tried every year on Christmas Eve, and I cannot recall one time when we thought one of the dishes was only average. The food was always delicious. We would start the festivities by some of the adults going to the early Christmas mass with the children, then come home and unwrap the presents while enjoying the aperitif. There was many a scream of delight as we discovered one of the toys we had so wished for. Once the excitement had died down a bit, it was time to eat and enjoy the warm family atmosphere. After the feast, the adults who had stayed home earlier would then go to the midnight mass, while the children collapsed into bed, exhausted.

Christmas Day saw the slow roasting of a massive turkey. The bird would be stuffed with a filling featuring chestnuts and the aroma made you feel hungry well before it was time for lunch. Sometimes black truffles would also be used, and I have this distinct image of incredibly thin mushroom slices being inserted in cuts in the turkey. Once out of the oven, the delicate truffle taste had perfumed the meat exquisitely.

Of course there was always far too much food prepared over these two days, which is why it became the tradition to all meet again on Boxing Day. Leftovers would then be eaten in a convivial manner. When there was not that much turkey left, the meat would be used to make a Bolognese sauce and homemade gnocchi then featured on the menu.

It has been a while since these childhood Christmases, but still today I cannot eat gnocchi without thinking about the lovely times we had.

A Trip to Italy with Jamie

Article first published as A Trip To Italy With Jamie on Technorati.

 

Is it still necessary to present Jamie Oliver? The talented chef, who started his career at Neal’s Yard and The River Café before setting up on his own, has become a star. Restaurants, TV shows, a foundation, campaigns to promote healthy eating, kitchen accessories and food range, the list is endless. Of course, there are the cookbooks. Almost twenty of them.

One of my favourites is “Jamie’s Italy”. It starts with the book cover. Jamie may be English, but it looks like his heart belongs to Italy. The chef is obviously very relaxed, sitting outside on a red stool against a wall whose paint has seen better days, his foot propped up against an old Fiat Cinquecento. He is eating spaghetti coated in a tomato sauce, and the expression on his face says it all. It gives you the urge to open the book and start cooking straight away.

To gather the recipes, Jamie embarked on a tour of the country in a VW bus with a kitchen built in a trailer, allowing him to easily cook wherever he stopped. Tuscany, the Marches, Sicily, etc, Jamie clearly had a genuine and deep connection to the people he met during his peregrinations, as the photos attest. A lot of smiles and hand gestures going on, and touching moments such as Jamie observing an old man repairing his fishnet, pouring a glass of wine for a shepherd or making pasta with four generations of women. When I browse through this publication and take the time to look at the pictures, it makes me want to visit the night markets of Palermo to taste these chickpea fritters or to enter a pasta competition in Le Marche!

The book delivers more than 120 of classic and new recipes, classified under:
Antipasti (Starters)
Street Food and Pizze
First Dishes (featuring soups, pasta and risotto)
Salads
Second Dishes (featuring fish and meat)
Side Dishes
Desserts

“Jamie’s Italy” focuses on authentic, mouthwatering food, best eaten with family and friends. Italians “Mamas” revealed their pasta making secrets to Jamie and owners of “agroturismo” inns welcomed him into their way of life. The warmth of the exchanges Jamie had with locals also transpires in the writing and the way the recipes are introduced. Yes, this love of food and sharing makes its way into your home too. I have yet to try all the recipes, but the ones my family and I already prepared received high praise, from us as well as from our guests. Needless to say, only empty plates and dishes were returned to the kitchen.

Barbecue Italian Style

Article first published as Barbecue Italian Style on Technorati.

At first, we were a bit cautious: Would this gorgeous, spring weather last, or was it just a couple of nice, sunny days before falling back into winter mode? By now, we are no longer hesitant and are enjoying the bright and pleasant days. And what comes with the warm season? Barbecue time, of course!

In Italy, visitors are usually surprised by the vast range of recipes for open air grilling, and during the summer, a lot of restaurants will have this type of cooking on their menu too. Meat of course plays a big part, and it could not be easier and quicker, as pieces of beef, pork or poultry will as a rule not be marinated. Sea salt and black pepper, a small amount of pure olive oil, perhaps a quick rub with a garlic clove or a sprig of rosemary, and they are ready to be thrown onto the open fire.

Sausages are also very popular. They often contain only pork, although sometimes beef will be added. Hot and milder versions are available, depending on the chosen seasoning: Chilli flakes, fennel seeds, salt, black pepper, garlic, red wine vinegar, sugar, onions, parsley, anise seeds or paprika, the number of varieties on offer is seemingly endless! And as Italian sausages are most of the times raw, the barbecue method is a good way of ensuring that they will be cooked through.

Freshly caught fish is another beloved choice, and as a lot of Italian regions have a seacoast, there is no risk of a supply shortage. The secret of fish grilling is quite simple: It must be as fresh as possible, the grill very hot and you must constantly keep an eye on it while it is cooking. A whole fish is a better option than fish filets as it is easier to keep in one piece, and the use of a fish griller is a good idea.

Grilled vegetables as starters (antipasti) or side dishes (contorni) are also a must. Aubergines, zucchini, peppers in all colours, onions, mushrooms and artichoke hearts are a good selection. Once ready they make a colourful display on a big plate and only a drizzle of olive oil, salt, pepper and a garnish of basil leaves or bits of oregano are required before the dish makes its way to the table.

Slices of fresh ciabatta are a simple but tasty addition. They can also be dipped into a high quality olive oil, sometimes with a little bit of salt and pepper added. This type of bread can also be used to make bruschetta, which will be topped with a mixture chopped fresh tomatoes, basil and garlic. Grilled focaccia, a flat, round bread, is delicious too.

Now all that is needed is for this fantastic weather to last!