Cooking with Love

March 2021 Newsletter

Welcome to March! 

During this month lots of soups and stews were cooked to observe Lent for most Christians. Meat was not eaten on Fridays, so lots of fish meals were prepared as well as pizza.  Calzone con chippole (onion pie) was a welcome treat. Also, le fritte (small calzones) filled with chopped tomatoes, onion, ricotta salata, mozzarella. The others were filled with ricotta, eggs, grated parmesan cheese, black pepper and salt. The dough was prepared and individual circles were rolled out (larger than a dumpling). 

Mom would prepare them, seal them with a fork and then twist the edges to secure the filling not to ooz out!

These were so delicious! However my favorite were the plain ones that were flat rounds of dough fried golden, then moved to paper toweling, top with a combination of fresh tomatoes, oregano, salt and pepper, olive oil and topped with lots of grated pecorino cheese. These magical mouthwatering delights had to be eaten fresh. They lose their freshness if leftover.

Who likes Mussels? Mom would make them so many different ways. Now that you can buy them cultured, they are cleaner and easier to cook with. 

How to clean:

2 lbs of fresh mussels, soaking in clean cold water.

Remove beards that are attached to the mussel, if any.  Toss out open mussels that won't stay closed when pinched shut. They are "dead" mussels.  We don't want to eat those.

Drain the water and set aside.  In a deep large pan, add garlic and olive oil to cover the bottom of the pot.

Let garlic soften but not burn.  Add the drained mussels quickly before they start to splatter.  Cover and lower the heat to medium.  Hear them cook but don't peak.  After five minutes, remove cover and check to see if they have opened.  Discard any that are shut closed.  Add a bunch of fresh parsley, chopped tomatoes, and salt to taste. Toss very well.