Pascha (Pasqua) [Easter]

Well, Easter is almost here, and for the first time in about ten years, I have off. And we’re getting into it.

I’m only partly Sicilian by extraction, although most of my cultural exposure was with Sicilians, but a lot of my family traditions are cilentano, that is to say from Campania, which is to say Naples, the capital of Campania. That means pastiera, or grain pie, a sweet pie made of hulled wheat berries. It also means pizza chena, or pizza piena, which means stuffed pie (the former the Neapolitan word, the latter Italian), a yeast-raisd dough stuffed with any combination of salumi, cheeses, herbs and boiled eggs. The “ham pie” of my childhod is a simple animal made of ham, hardboiled eggs, fresh ricotta (basket cheese) and parsley.

Strangely, we never had lamb on Easter, but then again we never had lamb ever because my mother doesn’t like it. In fact, the first time I had it, it was in a restaurant when I was 12 or 13, and I ordered it mainly because I knew my mother didn’t like it. And even though it wasn’t phenomenal and it came with irridescent green mint jelly, I knew that there was something to this whole lamb thing.

What we did have was ravioli. In fact, I made my first-ever ravioli for easter, when I was 9 or 10. My mom thought I was nuts (she still does).

So I’m working on the menu, but I’m trying to hit all the traditional bases: favas, cheese, eggs, peas and artichokes. We’ll see how the markets treat me.

I’ll tell you, it’s not easy to find a lot of specialty Italian products in Southern California. In New York- or even Philadelphia- imported and artisanally made products are everywhere, especially around Easter. But here, not so much. I did find tuma, a somewhat obscure sicilian cheese, in this little deli near my house. If you’re in long beach, I recommend Angelo’s highly. But it seems like I have to go back to mail order, well, internet order, which I haven’t really done since the Food Network Revolution. That and, of course, I need to start adapting recipes to available products, just like the immigrants did. But for this year, I’m sticking to the originals as much as I can.

Listening: “I Palindrome I” Apollo 18 They Might Be Giants


Kung Foodzzzzzz (not verified)

I’m so totally going to be thinking of you on Easter, wishing I was there!!! Maybe I should fly you up for the wedding…we need someone who can make rawkin gazpacho yo! Speaking of tomatoes, what was the Italian brand stuff you told me about while I was visiting. Monterey Market just started carrying a bunch of Italian imports and wanted to see if they have it.

wax on, wax off


JoeFish

Katz,

They’re San Marzano brand tomatoes, which is the brand and the type. They’re in a white can with a picture of a tomato on it. The whole peeled ones have a green stripe on the can. Sometimes in import stores there’s no english on the label. Whole peeled tomatoes are pelati interi and puree is passata or sometimes (less frequently) pure di pomodori.

The hitchin is a-comin. I might be in Saudi Arabia that entire month… besides, I’ve never made gazpacho.


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