Gnocchi Recipe

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Another favorite, especially on Friday’s, was Nonni’s gnocchi’s. She made the simple peasant style flour gnocchi’s covered in garlic butter and plenty of cheese. Below is the traditional potato gnocchi recipe and Nonni’s simple version.

Gnocchi Recipe

Potato Gnocchi (Basic Recipe) 1 lb. baking potatoes ; white flour, salt  Wash 1 lb. baking potatoes  and cook in lightly salted water (without peeling). When ready, drain, peel and mash them through a potato ricer, and place on a pastry board or marble surface. Add a small amount of salt and as much white flour as necessary to make the dough soft enough not to stick to your fingers.  You don‘t have to knead the dough too much, just long enough blend all the ingredients. Cut a piece of the dough and, coating your hands with flour, roll the dough into a long cylinder about the thickness of your index finger.  Then cut the cylinder into pieces about l-in. long. Shape into shells  Repeat until all the dough is used, trying to handle the dumplings as little as possible.  Finally, place the gnocchi on a flat surface sprinkled with flour without overcrowding.  (Nonni usually used the peasant recipe: Flour gnocchi: Flour water salt and a little olive oil.) Drop the dumpling gently into a large pot of boiling water. (Don’t overcrowd) boil until dumplings rise to the top. Remove with a slotted spoon and place in a colander to drain.

Slice 10 gloves of garlic (or more) and brown in butter until crisp and butter has taken on a nutty brown color. Plate the gnocchi and pour on  the garlic butter and gently toss. Top with an ample amount of grated parmesan cheese.

What’s in a Name

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ORIGINS OF ITALIAN NAMES

SCALCINI

Corruption of the 15th century name Scalvini. Name is derived from the Val di Scalve in the Lombardia region near Bergamo. Scalvini’s were found in the Sondrio region as early as 1600. The Scalcini name is very rare in Italy and is only found in Lombardia.

DIGONCELLI

The name means “little duke.” Various spellings of the name are found in the Madesimo region of Sondrio in 1587 with Guglielmo Duconcelli and his father Lorenzo Dagonzellus. Through the centuries the spelling oscillated between Duconzelli, Digonzelli and Digoncelli. Today, Digonzelli is used in the Valchiavenna region and Digoncelli in Piantedo.

 DELNERO

Nero is from the Emilia region of Italy. It comes from the medieval Italian word Nerone meaning “black.”  The addition of “del” to the beginning of the name just signifies “from the Black family.”

 DEGHI

The name first appears in Teggiate high in the val di San Giacomo in the Valchiavena area of Lombardia in 1478. There were many Deghi’s in the 1500’s and they emigrated from the high country in search of jobs. They settled in Madesimo, Piantedo, and the lowlands of the Valtellina. The name comes from the medieval Italian name ghio and menas “from ghio’s family.”

GIBOLI

The Giboli name comes from Gugliermo “Gibolus” Falcinella of Madesimo (1557). In 1621, the family stops using Falcinella and uses Giboli as its surname. The Giboli’s moved from Madesimo to Piantedo and today this is where the majority of Giboli’s reside.

 ACQUISTAPACE

This is one of those Italian names that is spread all over Italy and is found in every region of the country. It is made up of two Italian words; acqua-water and pace-peaceful, calm. The name means calm, peaceful waters.

Art and Culture of Gordona

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Art and Culture of Gordona

This region is an important center of the Chiavenna Valley.  Since the 12th century it has played an significant role in the politics of the region. It sits in a strategic position because it was the access to the Bordengo, Cama and Mesoicina valleys. It also provided passage over the mountains to the north

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By 1335, Gordona’s stratetic  position was well known and fortifications were built around the city. The Tower of Signame still remains as a witness to Gordona’s past prominence.

This region also has a rich catholic tradition. The church of San Martino in Gordona dates from 1356. The are several works of art housed in the church

Gordona

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Gordona

Gordona is in the Valchiavenna region of the Valtellina. Like Piantedo it relied on agriculture and livestock for its mainstay. Today wine and chicken breeding (galtettos) are the major industries. Because of its proximity to Lake Como and the Italian Alps, Gordona has become a gateway to alpine resorts and tourism now adds to the economy.

Art and Culture of Piantedo

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This region is also the most Catholic part of Italy with the highest percentage of churchgoers in all the country. Piantedo has more churches per capita than anywhere else in Europe. St Maria Nascente, the church where Nonno was baptized is one of the town’s most famous and is filled with some remarkable Italian art. On of the prized works is “Vergine Alata” (The Virgin with Wings.)

This small community’s artistic talent is seen in the religious art of its churches and bell towers. From the road one sees the high bell tower of the church dedicated to the Virgin Mary of Thanksgiving and the Suffragio. The building is encircled by trees and has a small capuchin monastery . Over the great altar is a 14th century fresco representing The Madonna with Wisdom. Another painting over the altar is by local painter, Eliseo Fumagalli (1937).. In Piantedo the bell tower of the parochial church is clearly visible. It was erected in 1673 and the elegant green door added in 1766. Above the door is a carving of the Blessed Trinity and some fragments of other figures that go back to the 15th century

“Madonna in trono” (the Virgin Mary on the throne), a thirteenth century fresco in Verdione di Piantedo.

Polenta with Rabbit Stew

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One of the best things about the Scalcini family was the FOOD. One of those favorites was polenta with rabbit stew and red gravy. (Yes, Italians call it gravy not sauce and it starts with a beef stock base and not marinara sauce.) Nonno however liked his polenta best plain out of the pot and then he would slice it and put a thick slab of Sonoma Jack cheese between the slices and it would melt and get all gooey good. I liked it when there would be some left over for morning and Nonni would slice it and fry it in browned butter and serve it all smothered in REAL (Log Cabin) maple syrup.

 

Polenta and Rabbit Stew with Red Gravy Recipe: 
POLENTA (Cooked the traditional way)
1 lb. yellow polenta, coarsely ground 
2 qts. water ; 1/4 oz. salt 
8 oz. fresh butter
Bring the proper quantity of water to a boil, adequately salted, then lower the heat and add the coarsely ground cornmeal, little by little, stirring constantly. Do not pour directly from the container, but use your hands, pouring a handful at time. After adding all the cornmeal, turn up the heat and cook for 40-50 mins. stirring constantly. While cooking, the heat should be high enough to cause bubbles to rise and burst on the surface. While stirring, pull the cornmeal off the sides of the pot and from the bottom up. After it has cooked for half an hour, add the butter, cut into small pieces. When ready, the polenta should come off a wooden spoon ( tarello ) and the sides of the pot. Leave to stand for several minutes, and then turn it on a wooden board, cut with a wooden knife and serve.
RABBIT STEW w/ RED GRAVY
finely chop onions, celery, carrots and garlic and saute in olive oil until limp. Add half a can of Tomato Paste and caramelize (paste should be slightly browned. Add 1-2 cups of crushed fresh tomatoes (roma are the best) If you don’t have fresh tomatoes one large can of crushed tomatoes will do. Add to pot and sauté several minutes. Add some oregano and a small amount of rosemary. Cook several minutes then add 1 1/2 cups hearty red wine. Simmer for five minutes. Add 2 cups of beef stock. Simmer for 3 hours and then add the cut up rabbit and cook until tender (About 20 minutes) If you do not have rabbit you can make the gravy with shredded pot roast. If you use pot roast add with the beef stock and simmer 3 hours. (This red gravy recipe can be used on any type of pasta.)

 

If you want to serve the polenta without gravy stir in 1-2 cups of shredded cheese at the end of the cooking process and let stand 5 minutes before turning out. Jack or Fontina cheese work very well. For a real creamy texture use mascarpone cheese.

Navy Time

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Dad's First Assignment

A brand new piece of Navy information discovered today.(5/23/12)  We have always thought that Dad served exclusively aboard the USS Iowa. But he was first assigned to the US transport ship USS General Harry Taylor. The USS Taylor delivered supplies to the Pacific Theatre. Dad served on the Taylor from Aug 11, 1944 until Nov 14, 1944 when he was assigned to the USS Iowa.