T o me, Italian food is stereotypical. Add basil and oregano to any dish with tomato sauce and you have a mock Italian something. It’s either way stereotypical or simply cooking via Italian is a second nature. I can make a scratch tomato sauce without a second thought, I know varieties of pesto like the back of my hand, pastries, sweets - you name it, I’ve done it, seen it done, or know it. My grandfather was an immigrant from Sicily and my grandmother’s mother was born in Calabria. There was not one individual in that generation of my family who did not understand some mutated dialect of Italian (I say mutated because the Sicilian dialect is way different than any other type of Italian). So growing up in grandma’s house, it was 95% of the type Italian based cooking because that’s all she knew.
She knew how to make the perfect pie crust (recipe passed down to her from her father who owned a bakery) and make fantastic Easter Rice Pies, she knew how to make pasta e ceci, pasta fazool, minestrone, cod stew, pastina, fritattas, in addition to American cuisine like the best macaroni and cheese in the world, chicken soup, roast pork, spaghetti and homemade meatballs, lasagna, and it went on. Because I was raised by my grandparents, money wasn’t loose so ordering out came less than often and most of the time it we would either go to a Chinese buffet or order take out, eat at cheap diners, or get pizza. That was my life growing up. That was why I weighed over 190 pounds at the age of 15. Then I knew I had to stop. I had to change. I needed something new.
After fast food went out the window, I focused more on the importance of food, the culture, the reason why, and how it came to be. At that time, my grandmother’s health began to deter and my grandfather had succumbed to Alzheimer’s. I found out the little pleasures for my grandmother - peas and eggs, something her brother requested a lot when he was near his time. I grew to become more than just a granddaughter to my grandmother over the years as I was her daughter, her best friend, her caretaker, and her life. She was mine. It’s weird not to think about her or try to diverse my thoughts away to refrain from crying because I know she wouldn’t want me to. She would either say, “Let it out and feel better” or “You shouldn’t let it bother you”.
Subconsciously, I think this is why I don’t often cook Italian food because it reminds me of her but sometimes I need the comfort. To me a fritatta or a bowl of minestrone is beyond comfort food, it’s food for my soul and food of memories.
Italy is not alone about pasta, for rice has its dominance in Italy as well. Lombardy and Piedmont are the largest rice producers in Italy that began in the late 19th century. Arborio rice is the most popular of all rice produced in Italy but others do exist for other purposes such as desserts and rice salads. To me, there is nothing better than rice salads. Cold rice is pure bliss on my pallet for its chewy texture and simple taste that mops up all the juices secreted from the dressings and accompanying ingredients. I hope you enjoy this simple yet delicious salad brimming with my fond memories of tradition and love.
This salad is my offering for the 2nd Annual Festa Italiana hosted byMaryannat Finding La Dolce Vita andMariaof Proud Italian Cook.
Mangi felicemente i miei amici.
Insalata Mista del Riso (Mixed Rice Salad)
¼ of rice, cooked
5 cherry tomatoes, halved
½ cup cooked chickpeas
3 olives, chopped
½ roasted red pepper, chopped
½ small onion, chopped
½ cup chopped spinach, cooked
1 tbsp balsamic vinegar
1 tbsp capers
1 tsp olive oil
Salt
Pepper
Basil
Oregano
Garlic Powder
Cook the rice traditionally and set aside to let cool. I used a red rice variety but you most certainly can use any type you desire.
Add the cool rice to a bowl, add the chopped vegetables, chickpeas, spinach, and capers. Season with basil, oregano, salt and pepper. Finally, drizzle with the balsamic vinegar and oil and toss to combine. Refrigerate overnight or for at least a few hours. Serve cold or at room temperature.
She knew how to make the perfect pie crust (recipe passed down to her from her father who owned a bakery) and make fantastic Easter Rice Pies, she knew how to make pasta e ceci, pasta fazool, minestrone, cod stew, pastina, fritattas, in addition to American cuisine like the best macaroni and cheese in the world, chicken soup, roast pork, spaghetti and homemade meatballs, lasagna, and it went on. Because I was raised by my grandparents, money wasn’t loose so ordering out came less than often and most of the time it we would either go to a Chinese buffet or order take out, eat at cheap diners, or get pizza. That was my life growing up. That was why I weighed over 190 pounds at the age of 15. Then I knew I had to stop. I had to change. I needed something new.
After fast food went out the window, I focused more on the importance of food, the culture, the reason why, and how it came to be. At that time, my grandmother’s health began to deter and my grandfather had succumbed to Alzheimer’s. I found out the little pleasures for my grandmother - peas and eggs, something her brother requested a lot when he was near his time. I grew to become more than just a granddaughter to my grandmother over the years as I was her daughter, her best friend, her caretaker, and her life. She was mine. It’s weird not to think about her or try to diverse my thoughts away to refrain from crying because I know she wouldn’t want me to. She would either say, “Let it out and feel better” or “You shouldn’t let it bother you”.
Subconsciously, I think this is why I don’t often cook Italian food because it reminds me of her but sometimes I need the comfort. To me a fritatta or a bowl of minestrone is beyond comfort food, it’s food for my soul and food of memories.
Italy is not alone about pasta, for rice has its dominance in Italy as well. Lombardy and Piedmont are the largest rice producers in Italy that began in the late 19th century. Arborio rice is the most popular of all rice produced in Italy but others do exist for other purposes such as desserts and rice salads. To me, there is nothing better than rice salads. Cold rice is pure bliss on my pallet for its chewy texture and simple taste that mops up all the juices secreted from the dressings and accompanying ingredients. I hope you enjoy this simple yet delicious salad brimming with my fond memories of tradition and love.
Insalata Mista del Riso (Mixed Rice Salad)
¼ of rice, cooked
5 cherry tomatoes, halved
½ cup cooked chickpeas
3 olives, chopped
½ roasted red pepper, chopped
½ small onion, chopped
½ cup chopped spinach, cooked
1 tbsp balsamic vinegar
1 tbsp capers
1 tsp olive oil
Salt
Pepper
Basil
Oregano
Garlic Powder
Cook the rice traditionally and set aside to let cool. I used a red rice variety but you most certainly can use any type you desire.
Add the cool rice to a bowl, add the chopped vegetables, chickpeas, spinach, and capers. Season with basil, oregano, salt and pepper. Finally, drizzle with the balsamic vinegar and oil and toss to combine. Refrigerate overnight or for at least a few hours. Serve cold or at room temperature.