About gratitude, macaroni, potatoes, carrots and cauliflowers

A list of things I'm thankful for, plus a Renaissance recipe from Ferrara and three sides to light up your table

Thanksgiving is just around the corner. Therefore, I felt the urgency to write this newsletter devoted to gratitude, macaroni, potatoes, carrots, and cauliflower.

The earliest meaning of Thanksgiving, celebrated in many countries and not just the United States, was gratitude for the year's harvest. Over the centuries, that feeling of recognition has encompassed all aspects of life, and today, Thanksgiving takes the form of a good and abundant meal that brings the family together celebrating a season of gratitude.

Even if you don't honor this holiday, I hope you'll enjoy the recipes in this newsletter, namely macaroni pie of Ferrara for when you want to make your family and friends happy, and three side recipes that those who cook know better are never enough.

Before the recipes, I'm going to share something that tells something about me. In order to know better each other.

This is my unsolicited list of things for which I am grateful.

I am thankful for:

1) what life has taught me: sometimes gently, sometimes rough as sandpaper. Now and then, as mean as the blade of cold that finds its way between the turns of the scarf;

2) knowing how to be well alone since I was 3 years old;

3) health, even the less-than-perfect health of recent years;

4) having discovered that life with a dog is bright (applies to all pets);

5) my family;

6) my friends;

7) finding refreshment in reading and writing;

8) having learned to cook without poisoning anyone;

9) not know envy and resentment, two ingredients that poison life (of those who experience them);

10) knowing how to appreciate the little things, I am not writing this out of mere rhetoric. It will happen to you, too, more or less around your 50th birthday. When having more life behind you than in front of you, you will stop waiting for significant events and celebrate the daily possibility of still being able to tie your shoes;

11) because I was born and raised in Emilia-Romagna, which I love with all my heart and profoundly shaped my identity. I understand this from the fact that I am soaked in fog and fresh pasta; I have perspectives as broad as its plain and ancient nuances, just like the Via Emilia (the ancient Roman street that cross the region);

12) having turned the worst thought of my life into ridicule.

13) learning to make fresh pasta al matterello changed my life forever.

I will tell you about how it happened that thing of fresh pasta, what it represents, the women I met in front of a cutting board, and maybe even Step 12 in a book I am writing.

Remember to celebrate what you have and love yourself more.

Now, lace up your apron; I await you in the kitchen with three sides waiting to become part of your repertoire. And, of course, a macaroni pie.

Macaroni pie of Ferrara (pasticcio di maccheroni)

The author of The Leopard, Giuseppe Tomasi di Lampedusa, describing the wonder of a macaroni pie, though not the Ferrara-style one, writes:

The appearance of those monumental pies was well worthy of evoking quivers of admiration. The burnished gold of the wrapping, the fragrance of sugar and cinnamon emanating from it, were but a prelude to the sensation of delight that emanated from within as the knife ripped open the crust: a smoke laden with aromas erupted from it at first, and then chicken livers, hard ovettes, fillets of ham, chicken and truffles could be glimpsed in the unctuous, hot mass of short macaroni, to which the meat extract imparted a precious chamois color."

Each word evokes images, smells, and even luscious sounds. I guess to hear the noise of the crunchy shortbread crust cracking.

If I didn't have a leftover piece of macaroni pie in the freezer, I would run to cook it.

A characteristic of the origins survives in that macaroni pie, namely the typical Renaissance combination of the shortcrust pastry's sweetness and the filling. It is savory and consists of macaroni, béchamel sauce, white mixed meat sauce, and mushrooms.

On my blog, find the story and recipe. Using a pre ready made sweet shortcrust pastry significantly reduces the amount of work.

Macaroni pie of Ferrara: the recipe

Three side recipes.
The first one. Potatoes, olives, and dried figs salad

Two/three servingd
Ingredients

4 dried figs

300 g of boiled potatoes

60 g of taggiasca olives or other olives in olive oil

oregano, olive oil, salt to taste

traditional DOP balsamic vinegar, to taste

Method

Place the figs in a bowl full of warm water for 10 minutes.

Peel and dice the potatoes and place them in a large bowl.

Cut the olives in half and add them to the bowl of potatoes.

Remove the figs from the water, pat dry with a sheet of paper towels, and cut in half or into 4 pieces.

Add the figs into the potato bowl.

Season with oregano, salt, and olive oil.

Add two or three tablespoons of PDO balsamic vinegar.

Serve it.

Baked oregano carrot

Two/three servings
Ingredients

1/2 kg carrots

15 g of breadcrumbs

15 g of grated Parmesan cheese

salt and oregano to taste, about 1/2 teaspoon of the former and two of the latter

Method

Preheat oven to 180C (356F) degrees.

Wash and cut the carrots into matchsticks.

In a bowl, mix breadcrumbs, Parmigiano, oregano and salt.

Arrange the carrots in a baking dish lined with parchment paper and sprinkle with the breadcrumbs. Use your hands to mix the carrots with the seasoned breadcrumbs, seasoning with oil.

Bake for 30 to 40 minutes or until golden brown and crisp, as desired. Stir halfway through cooking.

Serve it warm.

Baked cauliflower with capers and lemon zest

2 servings
Ingredients

300 g cauliflower florets

3 g of salted capers

20 g of grated Parmigiano

20 g of breadcrumbs

grated lemon zest, oregano, salt and olive oil to taste

Method

Cook the florets for 4 minutes in unsalted boiling water.

Preheat oven to 180C (356F) degrees.

Drain and cool the cauliflower under cold water.

Wash capers to remove salt, chop finely, and keep aside.

Mix breadcrumbs, Parmigiano, oregano, and salt in a bowl.

Arrange 1/3 of the seasoned breadcrumbs in the bottom of the baking dish and drizzle with olive oil.

Add cauliflower florets and sprinkle with seasoned breadcrumbs.

Spread on the surface chopped capers, grate some lemon zest, and don't forget a drizzle of olive oil.

Bake i for 30 minutes or until the top is golden brown. Halfway through cooking, stir.

Serve the side warm.

That's all for today! Ciao, Monica

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Thank you for being here. I hope you enjoyed this newsletter. If so, please share with those you think might appreciate it.

Ciao, Monica

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