Autumn is finally here and all I can think about is the bountiful autumn harvest. Images of cornucopia overflowing with pumpkins and squash fill my mind. Here in America, we have a tendency to think of the autumn harvest more as decoration. We think of the Indian Corn that we hang on our doors or the little pumpkins and gourds that we place on our desks. In Italy, however, the autumn harvest means the return of fantastic seasonal foods that are only available this time of year.I’ve put together a special menu for you to try that incorporates traditional, seasonal foods. For the best flavor and most rewarding shopping experience, try to purchase as many of the ingredients as you can at a local farmers market or specialty shop. The quality of locally grown produce typically surpasses what is grown on corporate farms and can make a huge difference in any meal.
CAROTA MARINATA
We’re going to start with a traditional rustic dish known as Carota Marinata (Kah-Ro-Tah Mah-Ree-Nah-Tah). Carota Marinata means marinated carrots and is a common dish found in the countryside of Italy, but not typically in the cities. This particular version is popular around the Campagna region.
You start by filling a pot with water, covering it and turning on the flame to high. While the water reaches a boil, take a bag of carrots, chop off the tips and the ends and peal what’s left. Once your carrots are all peeled, dice them into bite sized pieces. When your water comes to a boil, salt the water and add the carrots, letting them cook for about 10 minutes, until the carrots are tender but not mushy.
While the carrots are cooking, you can make the marinade. Combine 2 sliced cloves of garlic, ½ tsp of salt, ½ tsp of black pepper, 1 tsp of oregano, 2 tbsp of white wine and ¼ cup of extra virgin olive oil into a sealable plastic bag.
When the carrots are done, drain them, rinse them with cool water and add them to the plastic bag. Give the bag a good shake and refrigerate if for at least 12 hours. This gives the carrots the opportunity to absorb the flavor of the marinade.
When you’re ready to eat your Carota Marinata, simply pour them into a bowl, provide a serving spoon and your antipasto is served.
PASTA E PATATE
Macaroni and potatoes may sound a bit too filling to American ears, but to Italians, ‘Pasta e Patate’ (Pah-Stah Ay Pah-Tah-Tay) is quintessential comfort food. And like all comfort food, it is easy to make.
Start with a sauté pan and about a quarter of a cup of extra virgin olive oil. Warm the oil at about medium heat then toss in 1/2 pound of diced pancetta. While the pancetta cooks, dice a medium sized Spanish onion and about a half cup of scallions. Once the pancetta begins to turn a nice golden color, add the onion and scallions to the pan.
While the onions and scallions sauté together with the pancetta, combine ¼ tsp of red seed pepper, 4 tsp of salt and 2 tsp of oregano. When the onions turn a translucent color, add the seasoning and give the pan a nice toss and set back over the flame for about two minutes.
Now, dice up about 3 pounds of potatoes into bite sized pieces. Don’t worry about making them perfect, a little imperfection adds to the charm of such a rustic dish. Add the potatoes into the sauté pan with about 2 cups of water. For a little extra flavor, and to add to the rustic nature of the dish, add a few cheese rinds, preferably from a sharp, sheep’s milk cheese. Let this simmer together for about twenty minutes.
In the meantime, bring a pot of water to a boil. When it is boiling, add a little salt then cook a pound of macaroni until al dente. Drain the pasta and add it to the sauté pan, stirring the whole mix together for about two minutes. Pull out the cheese rinds and serve.
CANNOLI DI ZUCCA
No meal would be complete without dessert and no autumn feast would be complete without pumpkin. To cap off your autumn feast, try this seasonal variation on the traditional cannoli. Cannoli di Zucca (Cah-No-Lee Dee Zoo-Kah) is a dessert whose success rests almost entirely on the quality of the ingredients used. Fresh, locally grown pumpkin and fresh, hand-made ricotta are essential.
To make Cannoli di Zucca, you’re going to first need to make a puree of pumpkin. To do so, set your oven to 350 and cut a large pumpkin in half, separating the top from the bottom. Scoop out the seeds and the fibrous strings from both halves and place, cut side down, in a baking pan with about a cup of water. Bake the pumpkin for about 90 minutes.
While the pumpkin bakes, add about 2 cups of freshly made ricotta cheese to a mixing bowl. Stir in 4 tsp of confectionary sugar, 1 tsp of cinnamon, ½ tsp of ginger and ¼ tsp of nutmeg. Stir until the seasoning is completely mixed with the ricotta. Break up about ¼ cup of honey roasted pecans and stir them into the ricotta cream.
When the pumpkin is finished, scoop out the flesh of the pumpkin and blend it into a food processor. Add about 2 cups of the processed pumpkin puree to the ricotta mixture and stir them together. This is the filling for your Cannoli di Zucca.
You can buy good quality cannoli shells at most Italian specialty shops or even from your local pasticceria. However, some of the best homemade cannoli I’ve ever had were made with pizzelle that were rolled into a cannoli shell while still warm. Some people have even served this pumpkin ricotta mixture as a pudding with a ginger cookie tossed in as garnish. You can be as creative as you want, because your pumpkin ricotta mixture is going to taste fantastic on practically anything.
Remember, always try to shop fresh and local and never be afraid to experiment. I hope you enjoy your autumn feast and look forward to writing my next seasonal menu for you. Ciao!
