Sunday, January 24, 2016


My husband's great-grandfather, Louis Casazza, started a fruit stand in New York City in the early 1890s. He later expanded to a store and occasionally traveled to Italy to order merchandise. On the 4th of July 1898, he, his daughter Rose and brother Giacomo were passengers on the ship La Bourgogne. Early that morning it collided with the British ship Cromartyshire in dense fog off of Sable Island, Nova Scotia, Canada. He perished along with his daughter and brother. This tragedy occurred 14 years before the Titanic.

Wednesday, January 20, 2016


This hearty dish was introduced to me by my mother-in-law, Marie Noviello Casazza.
Pollo alla Cacciatora in Italy actually means “chicken of the hunter's wife”. When the hunter came home his wife had a backyard chicken stew waiting for him but he would have hunted for a rabbit if he were successful. Cacciatore means “Hunter”. 
Chicken Cacciatore (with an e on the end), as it is called in North America, is standard of Italian-American home cooking.

2 (28 oz) cans whole peeled Italian tomatoes
¼ cup extra-light olive oil or avocado oil
2 T unsalted butter
1 whole chicken, cut into 8 pieces, bones and skin left intact
1 ½ cups white or cremini mushrooms, wiped clean, trimmed and sliced 

2 medium onions, cut in half and sliced
4 cloves garlic, minced
1 t red pepper flakes

½ cup dry red wine
3 T tomato paste
1 t freeze-dried or chopped fresh oregano 2 bay leaves
Salt and freshly ground black pepper
1 T chopped fresh basil
Freshly grated Parmigiano-Reggiano cheese

Pour tomatoes into a large bowl and hand-crush them, removing the hard center cores. Alternatively, use an immersion blender to chop the tomatoes.
Heat oil and butter in a large heavy pot or Dutch oven over medium-high heat.
Season the chicken pieces with salt and pepper and brown them on both sides in two batches. 
Transfer to a platter and set aside.

Add the mushrooms and onions; cook for 5 minutes.
Add the garlic and red pepper flakes and cook another minute.

Add the wine, crushed tomatoes, tomato paste, oregano, and bay leaves. Season to taste with salt and pepper. 
Stir to combine and bring to a boil, then lower the heat and simmer 15 minutes.
Stir in the reserved chicken, cover and slowly simmer for 30 minutes, or until chicken is tender but not falling off the bones.
While the chicken is cooking, make the polenta.


4 cups water
4 cups chicken stock
2 t sea salt
2 cups polenta or coarse yellow cornmeal
3 T unsalted butter
¼ cup freshly grated Parmigiano-Reggiano cheese 

Salt and freshly ground black pepper

In a large saucepan, bring the water and chicken stock to a boil, then add the sea salt.

Add the polenta to the saucepan in a gentle stream, whisking as you pour.
Reduce the heat and let the polenta simmer, whisking constantly for about one minute.
Reduce heat to the lowest setting and let simmer for about 20 minutes, stirring often to prevent it from sticking.
Remove from stove, add the butter and grated Parmigiano cheese. Season to taste with salt and pepper.
Set aside to keep warm.

To Serve

Add the fresh basil to the sauce. Spoon some polenta on plates, place 1 to 2 pieces of chicken on top and spoon on some sauce. Serve with grated Parmigiano cheese at the table.

Serves 4 to 6 

Saturday, January 9, 2016


The combination of green beans, garlic, shallots, pine nuts, and lemon zest is a delicious side dish. Fagioli Verdi con Pignoli.

½ cup (125 ml) pine nuts
2 lbs (1 kg) green beans, root end snapped off
1 T (15 ml) extra-light olive oil or grape seed oil
1 large shallot, cut in half and thinly sliced
2 cloves garlic, sliced
2 t (10 ml) lemon zest
Sea salt and freshly ground black pepper

In a deep dry skillet, toast the pine nuts over medium heat until golden.
They can burn quickly so toss or stir them often.
Pour into a small bowl and set aside.

In the same skillet add water to about ¼th full. 

Bring to a boil, add a little salt and then add the beans.

Cover and simmer for 5 minutes.
Drain the beans in a colander and set aside.

In the same skillet, add the oil and sauté the shallot for 3 minutes.
Add the garlic and sauté another minute.

Pour the beans back into the skillet with the shallot mixture and heat through while mixing with a spoon.

Add the lemon zest and season to taste with salt and pepper.
Scatter on the toasted pine nuts, spoon into a serving bowl, and serve.

Serves 6

Friday, January 8, 2016


There is something wonderful about the combination of sautéed olives and fennel. Crostini con Olive Nere e Finocchio

1 French baguette, cut into ¼-inch slices
1 medium bulb fennel, fronds removed (save some for garnish), diced
2 T extra-light olive oil
¼ medium onion, diced
1 clove garlic, minced
½ t red pepper flakes
Salt and freshly ground black pepper
1 cup pitted and chopped Italian black olives

Grill bread slices on a grill pan over medium-high heat until golden brown on both sides.
In a skillet over low heat, sauté the fennel in oil for 10 minutes.
Add the onion and continue to sauté for another 10 minutes.
Add the garlic and red pepper flakes, and season to taste with salt and pepper.

Sauté another couple of minutes; add the black olives and heat through.

Spoon the olive-fennel mixture on top of each slice of bread and top with some fennel fronds.