Headed to Italy

I may not be boarding a plane and crossing the Atlantic, but my kitchen can sure smell like the flavors that linger in an old Italian cottage. Marring a man from a very "Soprano" family opened my eyes to the vast world of Italian food. I very quickly realized my ideas and flavors that I had grown up with were far from accurate, and the "Olive Gardens" and "Spaghetti Warehouses" of this nation were no where close to the decedent and pure flavors of Italy. Everything was not swimming in sauce or drowning in a pool of cheese. During our 2 years of dating, I accompanied him to family reunions, weddings, Sunday dinners, birthdays, and every other engagement that had to do with this large new family. I quickly realized three things: 1) I may need to be a little scared 2) "The Family" was everything! 3) They know how to have a party for ANY occasion.
This new culture was eye opening and intriguing to me. I wanted to savor every aspect. I was constantly asking the older generation to share recipes and ideas, but what I always got was not mearly just recipes but priceless life lessons and family stories. These moments are why passing tradition on through the table is so important to me. To relive the moments that are precious and to pass on love that encompasses the table can't be duplicated and should never be taken for granted. Tell your story, always take time, and never pass on an opportunity to teach.




Italian Wedding Soup

4 oz Pancetta
2TB Olive Oil
1c. diced onion
4 cloves garlic
3 celery ribs. chopped
1Lb diced Chicken Thigh
1/2 recipe homemade meatballs ,made into 1" bite size meatballs (recipe follows)
1qt Chicken Broth (homemade preferably)
1 TB salt (or to taste)
1qt water
2c. Cannellini beans
1c. Shredded Parmesan cheese (and the RINE of the cheese)
4oz fresh chopped Spinach
4 oz Spaghetti broken into bite size pieces
2 eggs (beaten)

Heat oil in large pot. Add diced pancetta and cook 3-5 minutes. Add onions, garlic, celery and saute 4 minutes. Add diced chicken and brown. Pour in broth, water and add rine of cheese. Bring to a boil and then simmer 1 hour. Add uncooked meatballs. Simmer 45 minutes. Bring back up to a boil and add beans and noodles. and cook 5 minutes. Take off heat and add fresh spinach and cheese. Put the lid on 5 minutes. While stirring, pour in eggs. They will cook in a ribbon form. Serve with toasted baguette and shaved pecorino.
(You may also used meatballs that have been previously made and frozen for a quicker week night meal. I usually have a MEATBALL day on a lazy Sunday and freeze them in bags of 12)


Meatballs
1lb ground chuck
1 lb Italian Sausage, casing removed
½ c dried bread crumbs (I use Panko)
2 large eggs
½ c whole milk
1 ¼ c. grated Romano
¼ c. grated Spanish onion
2 TB finely diced fresh garlic
¼ c finely chopped fresh Italian parsley leaves
¼ c finely chopped fresh basil leaves

Preheat oven to 350 degrees. Spray a baking sheet with olive oil cooking spray. Mix all ingredients in large bowl. If mixture seems a little loose add more bread crumbs. Roll meatballs loosely about the size of a golf ball and place on baking sheet. For Italian wedding soup, make them the size of quarters and leave raw. Place into preheated oven for about 35 to 40 minutes.

LINK TO AMAZING FRESH RAVIOLI BUSINESS IN DALLAS! Another example of family tradition. My husband brought me here to meet the rest of the family! Fun place so check it out!
http://civellosraviolismo.com/