Thirty odd years ago I interviewed a Sicilian woman in Gloucester, MA to get some perspective and recipes for the traditional foods prepared for the Festival of San Giuseppe (St. Joseph's Day, March 19) for an article I was writing. Since there are many Sicilian and Portuguese families in Gloucester, their traditional European Holidays play a prominent role in the life of the city.
Frances K. invited me into her home, fed me lavishly, and held me rapt with stories from the past. Her husband, Lebanese, had become fluent in the Sicilian dialect and helped so many in the community during difficult times that he was much revered and earned the name, "San Antonio".
She also told me how the women covered their furniture with clean, white sheets in order to make room to dry the traditional pasta served to all on St. Joseph's Day. Those stories and the pasta will be the subject of a later tale, but for now, back to the sausages.
Frances took me under her wing, (I had, afterall, been to Sicily and was in love with all things Italian). "When the fuss about "fiesta" is over, this is what I feed my family and they love it!" (her Sicilian dialect pronounces "festa" as "fiesta" and pasta as "baista").
She then gave me the following recipe for Italian Sausages. She, of course, made her own sausages, but the rest of us were not at a disadvantage. There were (and I hope still are) several local Italian food shops with homemade sausages, breads, etc. Trupiano's, Virgilio's and Cafe Sicilia come to mind. One more aside, the Semolina Bread at Cafe Sicilia was the best I have ever tasted and, of course, very popular. The owner was like the "Soup Nazi" on Seinfeld. He would sell you the bread if he liked you, and if you were there when he decided it would be available!
FRANCES' ITALIAN SAUSAGE AL FORNO
1 pound Italian sausages*
1 onion, sliced
1 green pepper, sliced in strips**
1/2 pound mushrooms, sliced
1 large potato, thinly sliced
1 8 ounce tin San Marzano whole tomatoes, or chopped fresh plum tomatoes
olive oil, salt, pepper, oregano
Cook sausages in skillet with a little water. Prick to release fats. Remove and slice into 1 inch pieces. Place on a baking sheet.
Add potato slices, onion, peppers and mushrooms, and toss with olive oil. Add salt and pepper. Crush tomatoes over sausages and add a pinch of oregano. Bake at 400 degrees for about 1/2 hour until potatoes are done.
I love this recipe. Simple, and the entire house has the magic aroma of an Italian restaurant while it cooks!
* I now use Publix Greenwise Chicken Italian Sausages, healthier but still flavorful and moist.
**A combination of Green, Red, Yellow or Orange Peppers make this really attractive and adds the sweetness of the colorful peppers.
I had some dandelion greens, arugula and spinach left after making a few salads, so decided to make sauteed greens or Verdura Mista.
SAUTEED GREENS
Wash, stem and cut any combination of greens you have. A mix of bitter and sweet greens works best.
Boil them in a little water until slightly wilted, 5 minutes or so, drain.
Heat olive oil and a large clove of garlic put through a press and a sprinkle of red pepper flakes in a skillet. Add the greens and some salt and pepper. Cover and cook for 10-15 minutes until softened. Serve with some grated Asiago or Parmesan cheese and a squeeze of lemon. Heaven!!
The photo does not do this meal justice. You must imagine the aroma of garlic, olive oil, herbs, sausage, peppers and the greens!
Buon' appetito!! and Thank you Frances!
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