Nonna's House: Cooking and Reminiscing with the Italian Grandmothers of Enoteca Maria
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This beautiful collection of food and nostalgia features great traditions from the heart of Italy, with delicious recipes and colorful stories from the internationally celebrated grandmothers of Enoteca Maria—a one-of-a-kind Italian restaurant where a rotating cast of nonnas are the star chefs.
Enoteca Maria takes great home cooking seriously. At this intimate, hospitable restaurant on Staten Island, all the cooking is done by ten nonnas (grandmothers), drawing on their own family recipes, handed down for generations, which reflect their regional traditions. Here are their delicious homemade pastas, risottos, desserts, and more, which have foodies from all over the world taking the ferry to the forgotten borough for an authentic taste of Italy.
Beautiful full-color photography captures the fresh, distinctive flavors of these surprising dishes. Nonna Cristina shares her beautiful Risotto with Strawberries, Black Pepper, and Parmesan; Nonna Margherita offers delectable Stuffed Peppers with Pine Nuts and Raisins; and Nonna Teresa shows off her prize-winning Meat and Cheese Lasagna. Nonna Elvira whips up her peerless Linguine with Cuttlefish and Ink; Adelina creates a savory Tagliatelle with Pumpkin, Sausage, and Chestnuts; and Rosaria makes handmade Spaghetti alla Chitarra with Cherry Tomatoes and Porcini Mushrooms. Nonna Carmelina shares her classic Potato Pie with Ham, Salami, and Mozzarella; Rosa confides her nonna’s secret recipe for Rabbit with Sage; and Nina sautés Chicken alla Capricciosa, with prosciutto and mushrooms. Nonna Francesca launches the book with advice on the time-honored art of preserving everything from olives to soppressata.
With its utterly delicious tastes of grandmother’s kitchen, Nonna’s House is a legacy of flavors passed down through generations, now captured here forever. Restaurant founder Jody Scaravella says it best: “If I have a choice between a three-star Michelin chef’s restaurant and Grandma’s, I’m going to Grandma’s. I’m going to the source.”
egg side up in the skillet. Pour in the sugo; sprinkle with the sugar. Raise the heat to medium-high until the sugo starts to bubble, then cover, reduce the heat, and simmer until the artichokes are tender, about 20 minutes. Place the artichokes in bowls with some sugo and garnish with olive oil. STUFFED ARTICHOKES CARCIOFI RIPIENI 4 servings CARMELINA PICA This is a traditional recipe for stuffed artichokes. Instead of a breadcrumb stuffing, the artichokes are stuffed with lots of garlic,
creaminess of the risotto and the nuttiness of the cheese. Nice and light, it’s a perfect dish for summer, like a warm-weather version of my butternut squash risotto. Don’t even think about using frozen strawberries! 3 cups vegetable broth 3 tablespoons unsalted butter 3 tablespoons olive oil 1 medium onion, chopped (about 1 cup) 2 cups arborio or Carnaroli rice 1 cup moderately dry white wine 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 3 cups sliced hulled strawberries
better hurry. You can’t eat bread after midnight.” I lopped off a piece of focaccia, slicing it open, but then caught sight of the clock. “Quick!” I said, and she jammed it into her mouth. She finished chewing just in time. Then we both burst out laughing—I was so anxious for her to gulp the bread before midnight that we forgot the salami. St. Lucy’s Day begins the countdown to Christmas. Around then, we start making buccellati, the traditional fig-filled Sicilian pastry that has counterparts
132, 133 with Octopus Sauce, 130, 131 Liver, Calf’s, in Sweet-and-Sour Sauce, 206 M manicotti: Spinach, 159 Sweet, 240, 241 Marinated Eels, 39 Married Soup, 25 Mascarpone, 79 in polenta, 80 Pumpkin Cheesecake, 242, 243 Stuffed Baked Peaches, 236, 237 Walnut Sauce for Fettuccine, 112 meatballs, 142–43 Calabrian Baked Pasta Casserole, 160–61 with Hard-Boiled Eggs Inside, 202, 203 meat courses, 195–221 Beef Stew, Italian, 200 Bollito with Parsley Sauce, 212, 213–14 Calf’s Liver
family in Marcianise, 1960 Another is the seafood salad I came up with. Everyone has a version, but mine is unusual, as it’s especially beautifully colored. My salad is so popular that every year, many Staten Island families make it a staple of their Christmas Eve dinner. The store sells at least five hundred pounds of it then and still can’t fill all the orders. The work was hard, but I enjoyed it so much. It was rewarding. Pasquale used to say, “Put you in the kitchen, Carmelina, and you’re