Rush - The Sicilian Divas Recipes

The Sicilian Divas Recipes Linda Vita Rush A FEW GOOD BOOKS PUBLISHING ANNAPOLIS, MD Published in the United Sates by A Few Good Books Publishing www.afewgoodbookspublishing.com Copyright 2015 Linda Vita Rush All rights reserved. No parts of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, or mechanical, without permission in writing from the author or publisher, except by a reviewer who may quote brief passages in a review. Library of Congress. Data available upon request. The information in this book is true and complete to the best of our knowledge. All recommendations are made without any guarantees on the part of the author and the publisher.

They disclaim all liability in connection with the use of this information. ISBN: 978-0-9904265-3-0 A FEW GOOD BOOKS PUBLISHING ANNAPOLIS, MD A SPECIAL THANKS I would like to extend a special thanks to the following friends and family members who have contributed their recipes for my cook book. Maurine Blossfeld Diane Anastasi Cathy Gallicchio Grace Hudson Nicholas Gallicchio Carolyn Pych Koole Michelle Labisi Chris Snyder Cyndie Matas Mark Torsiello Tara O'Brien Aunt Mary Salerno Thomas Rush I also want to add the names of our deceased parents and relatives for recipes of theirs. Mary Filingeri Joseph Filingeri Gramma Rosa Salerno Eleanor Rush Ann Gallicchio GROWING UP IN NEWARK Born to a Catholic Italian family in March 1946 in the West District of Newark, I was the eldest of three siblings. Growing up in the 50's, I remember the summer days when a neighbor usually turned on the hydrants in the hot summer nights when parents and kids sat outside talking, playing, till it was cool enough to go inside and get some sleep. Growing up among the many friends and cousins in the neighborhood I was a real tomboy and cooking was the last thing on my mind.

I kept busy playing double dutch, knuckles, and hopscotch. We climbed fences, scraped our knees and elbows roller skating and in the winters we bundled up and went ice skating at West Side Park. We also had less scars and scrapes in the winter. During those years, I would watch my mom cook, but never had the inclination to help or learn; all I wanted to do was go outside and play. In 1963 we lost my mom to cancer and instead of me, as the eldest, taking over the cooking, it was my dad who did so. As we grew older, we started hanging out at the diners, going to dances that were held in the area at places like The Polish Falcon, House of Brides, Coronet and so on.

After I married my first husband, I thought it was time to start cooking. The marriage lasted only seven years, and we had two children, Michael and Mark. Now that I was divorced, it was time to party, hang out at different clubs, disco's and local bars. I met my second husband, dated for a couple of years, got married, and it was then that I really learned how to cook. I am writing this book so that when I am no longer around my children and grandchildren will remember the good times we had making some of these dishes. My book is a collection of recipes from my family and friends that I am pleased to share with you.

I hope to show you how to prepare and cook or bake these delicious recipes. Many of them I watched my sister Catherine make. The adventure begins in my kitchen and ends at your table. I hope you will enjoy. Buon Appetito. DEDICATION This book is dedicated to my beautiful mom, who loved cooking anything, anytime, of the day or night.

Growing up, the holidays were always the best; my mom cooked plenty of food for our family and for our friends. I really miss those great big Italian meals, and the fun we all had getting together. Love you, and miss you so much LA FAMIGLIA Fathers side: Grandparents Grandfather: Vincenzo (James) Filingeri born 1893 in S. Cipriello Sicily (prov) of Palermo Grandmother: Vita (Matilda) Viola born 1896 in Belleville, NJ Great Grandmother: Caterina, Cirrincione from a town called Vita (Trapani) Sicily Great Grandfather: Giovanni Viola My Dad Born 1915 Joseph Filingeri Mothers side: Grandparents Gramma Rosa Castagna Salerno Grampa Philip Salerno My mom was born 1921 Mary Salerno, moms parents came from Palermo Sicily VITA SICILY Vita is a town in inland South-Western Sicily, Italy which was part of the province of Trapani. It was the smallest municipality area of Trapani. The Town was founded in the early 17 th century, which was under the Spaniards by a noble from Calatafimi, who was Vito Sicomo.

The birth of the township was then ratified by King Philip III of Spain on March 11, 1607. In the early 20 th century the city had reached its highest population with approximately 6,000 inhabitants. Vita was damaged by an earthquake in 1968, and was rebuilt in a new urban zone close to the old one. On how Vita got its name is uncertain: it was possible that it could be associated to the founder's name but it might also be of Arab origin (there is also a town by the name of Vita in Algeria), but it also is associated with the Italian word Vita which means life. TABLE OF CONTENTS APPETIZERS 1 SOUPS 11 SALADS AND VEGETABLES 25 RICE DISHES 43 PASTA OR MACARONI 47 SAUCE OR GRAVY 59 POULTRY 63 MEATS 71 BREADS 85 DESSERTS 95 GRILLING 109 FESTIVITIES 115 MISCELLANEOUS 129 FOOD INDEX 137 APPETIZERS Breaded Artichoke Hearts cup bread crumbs 2-3 tsp. can 2 eggs 1/2 tsp. salt 1/2 tsp. black pepper 1.dip the artichoke hearts into the egg & then bread crumbs 2.make sure oil is hot, then start your frying approx 5-6 minutes on each side 3.sprinkle your salt and pepper over them while frying 4.after they are all fried, drain them on paper towels 5.and pour your white vinegar over them, ENJOY!!! serves: approx 20- 25 pieces AVOCADO DIP 2-3 avocados 1 small onion, chop it fine 1 clove of garlic, minced 1 ripe tomato, chopped 1 lime, juiced salt and pepper to taste Mix all the ingredients together to make your dip. Enjoy. Enjoy.

Serves: 4 BROCCOLI RABE
bunch broccoli rabe cup olive oil 1 tsp.salt 1 tsp.black pepper 1 tsp.hot seeds 2-3 cloves garlic 1.boil 3 quarts water 2.clean Broccoli Rabe & cut off stems 3.cut in half and throw into boiling water 4.boil for approx. 12 minutes or until stem is soft 5.drain it & let it sit for about 15 min. 6.pour olive oil in pan & saute garlic 7.throw in your broccoli rabe & spices & cook for about 10-15 minutes. ENJOY! Serves: 4 CARDOONS (ITALIAN GARDUNA) Cardoons is a plant that grows as a weed. I remember my family picking them (not sure where in Newark). bunch of Cardoons 2 eggs 1/2-1 cup bread crumbs 1/4 cup grated Italian cheese 1 tsp. salt 1 tsp. black pepper 1. clean them very good, remove the tough strings, then boil them for approx. 1/2 hr. 2. pour salt in water to cut the bitterness. 3. drain them & let them cool down. 4. peel them like you were peeling celery and cut into strips. 5. get your oil nice and hot. 6.beat your eggs, and get your bread crumbs ready in a separate bowl. mix all your ingredients into your bread crumbs. 8. now you start dipping the Cardoons into the egg first and then into your bread crumbs and start frying. 9. fry each side approx. 2 minutes, making sure they are golden brown. 10. when finished frying, let the Cardoons drain on paper towels, sprinkle them with salt and black pepper and enjoy. when finished frying, let the Cardoons drain on paper towels, sprinkle them with salt and black pepper and enjoy.