LA CASA E IL GIARDINO

Monday, July 12, 2010

BRODETTO VASTESE - Fish Soup Vasto Style

I vacationed in Vasto many times as a child and presently have relatives living there. I visited last year and had the pleasure of savoring the Brodetto Vastese once again. For anyone going to Vasto trying the brodetto is a must.

What is a Brodetto and what makes the brodetto vastese spectacular? Brodetto is a fish soup. What makes this one unique is the use of local fish and seafood from the Adriatic. The brodetto is a “poor” dish found in many localities along the Abruzzo coast. What makes the brodetto vastese special and unique is the simple method of preparation: no wine, no water added, no frying involved.

Even the pot called coccio is very important in the preparation and presentation of the dish. A coccio is a terracotta pot capable of maintaining the dish hot even after cooking.

The ingredients are an assorted variety of fish like clams, mussels, shrimps, squid, 3 fresh tomatoes, 2 cloves of garlic, extra virgin olive oil, sprigs of basil and Italian parsley. sweet pepper (I prefer hot pepper), salt and fresh black pepper.

The fish (pesce) must be of different types depending on the season and the availability, but generally rock fish. (scorpion fish, weaver, cuttlefish, red mullet, skate, whiting).

Procedure: Pour ½ cup of extra virgin olive oil in the pot or coccio, add sliced garlic and fresh chopped tomatoes and let it simmer gently for 15 minutes, add the thicker fish first, cook for 10 minutes, add pepper, chopped basil and parsley and the rest of the fish. Continue to cook an additional 5 minutes in medium heat and the dish is ready to serve. The coccio will continue to simmer once removed from the stove.

Important – During the cooking process, do not turn the fish but gently rock the pot back and forth.

Once the brodetto is brought to the table, it’s accompanied solely by artisan bread seasoned with a little olive oil, and, of course, a good wine.

http://www.youtube.com/watch?v=QT8xO_Hucz8

http://www.youtube.com/watch?v=hLl_42u8Fo0

ARUGULA SALAD FROM OUR GARDEN - Insalata di Arugula dal Nostro Orto

As you can see from the photo, my husband picked a lot of arugula so that it wouldn't go to waste. As I understand it, if the arugula is not picked on a regular basis, it flowers and creates seeds. Incidentally, if arugula is allowed to flower, the seeds are picked and saved to be used again. So he picked it all and reseeded again for another crop. Do you know that arugula survives under snow? Actually in November and December arugula is at its best. I went ahead and removed all the tiny leaves and discarded the rest. Tonight I made a delicious arugula salad.

Ingredients: Arugula, sliced cucumbers (also from the garden), red onion, hard boiled egg, extra virgin olive oil, 2 tbs. fresh lemon juice, salt and crushed black pepper.

Pronto a mangiare!

Monday, July 5, 2010

LA MIA TERRAZZA - My Terrace

My Italian heritage is reflected throughout my home, especially in our patio and garden.

Welcome to our TERRAZZA.

I wanted to create a space with outdoor elements reminiscent of my homeland (patria) - concrete walls, potted planters, and flowers like geraniums and ivy.

It might not be the Amalfi Coast but a place full of tasteful, colorful memories to come home to and welcome family and friends.

THE TRUE MEANING OF THE 4TH OF JULY

“Liberty is the right to choose. Freedom is the result of the right choice.” - Anon

Our home
All photos - Copyright - ©2010 - La Casa e Il Giardino – picasaweb

The Fourth of July is a day that we celebrate the independence of our country, the United States of America. We celebrate with family and friend gatherings, barbecues, games, food, fun, festivals, parades, musical events, fireworks and other symbolic events that mark the freedom and birth of our great country.

As we celebrate, we should express thanks to all the military and their families who are ensuring that our country continues to enjoy the freedoms our forefathers fought for.

My signature dish for the July 4th celebration is sausage and peppers.

Now, go and celebrate!

Sausages and Peppers MY WAY

Sausages, peppers and onions is a staple in our family for the 4th of July festivities and other family gatherings.

Many people make sausages and peppers fatty and soggy. I prefer to poach my sausages first to remove the fat.

Here is my recipe:

Ingredients

For the sausages:

2 lbs. Italian sausages (hot or sweet) depending upon your preference

For the peppers and onions:

6 yellow peppers or green (I prefer fryers rather than bell)
4 serrano chile peppers or jalepeno peppers
4 yellow onions
2 red onions
1 cup of olive oil
Salt and freshly ground black pepper

Directions

Fill a large pan halfway with cold water and add sausages. Bring to a boil and simmer until nicely caramelized.

For the peppers and onions:

Seed and slice the peppers into julienne, peel and slice the onions, soup style. Thinly slice the serrano peppers. In a large mixing bowl toss all of the vegetables together salt and pepper. In a large frying pan, saute’ the peppers until golden. Once the peppers are golden, remove with a draining spoon onto a platter. In the same oil add the chopped onions and saute' until golden. Remove onto a platter with a draining spoon. Cut the cooled sausages into chunks at an angle if possible, add the peppers and onions and mix gently.