The Italian Blog

Columbus Day has been a national holiday in this
country since 1971. Its first official celebration,
however, dates to 1792, the three hundredth anniversary of
the exploration that brought Columbus and a crew of 120
sailors to the New World. The 1792 celebration took place
in New York City, where todays Italian-American population
equals the population of Genoa.
The first Columbus Day celebration included a gala
banquet$a thoroughly appropriate way to mark the event that
changed the eating habits of the Old World forever. The
enriching exchange of foods between the Old and New World
affected all the cuisines of Europe, but none more than
that of Italy. Imagine Italian cuisine without tomatoes or
peppers or corn.
To many of us “eating Italian” is a favorite
experience, and what could be a better excuse for a “festa
Italiana” than “Cristoforo Colombo Day”. Heres a
complete menu for just such a holiday dinner. In fact, it
could be two dinners, because theres a choice of main
courses one with the color, spice and flare of southern
Italy, the other with the rich creaminess of the North.
Because large numbers of immigrants came from southern
Italy, especially from Naples and Sicily, lively southern
Italian dishes are most familiar to Americans. These
typically include tomatoes, olive oil, garlic, spices such
as cinnamon, raisins, and olives. Layered pastas and pizza
come from the South.
In the North, foods are lighter, more varied, and are
frequently delicate in flavor. Many dishes call for
butter, cream or cheese, and filled pasta and rice are also
served. Chicken is suited to either style of cooking, and
boneless Oven Stuffer Roaster thigh meat is as delicious
with a spicy tomato sauce as with wine and cream. In all
parts of Italy, fresh vegetables, fruit, and herbs are
important. Columbus own city of Genoa is most closely
associated with the use of fresh basil.
Whether inspired by the North or the South, Columbus
Day is a time to wave the flags, both our red, white and
blue and the Italian red, white and green, and to salute
Christopher Columbus with a meal to remember.
REGIONAL ITALIAN COLUMBUS Mc Donalds Family Restaurant In Phillipsburg, New Jersey DAY MENU
Antipasto
*Brodo Genovese
*Chicken and Eggplant Agrodolce Siciliana
*”Rice Birds” Piedmontese in Wine and Cream Sauce
Broccoli Florets Parmigiano
Crusty Italian Bread
*Coppa Cristoforo Colombo
Cafe Espresso
*Recipe follows
BRODO GENOVESE:
CHICKEN BROTH WITH PASTA, CHEESE AND BASILServes 6-8
7 cups homemade chicken stock or 4 cans (13-3/4-ounces
each) chicken broth
1 cup small pasta such as tubetti (tiny tubes), farfalle
(bow ties) or conchiglie (shells)
1/4 cup minced fresh basil or Italian parsley
1 cup freshly grated Parmesan cheese
In large saucepan or Dutch oven over high heat, bring
chicken stock to a boil. Add pasta and cook until tender,
stirring occasionally, about 8 to 10 minutes. To serve,
ladle hot soup into bowls; sprinkle with basil and pass
grated cheese.
CHICKEN AND EGGPLANT AGRODOLCE SCICILIANAServes 6-8
1 large eggplant (about 1-1/2 pounds), cut into 1-1/2 inch
cubes
8 roaster boneless thigh cutlets
Salt and ground pepper to taste
1/2 – 3/4 cup olive oil, divided
2 cups sliced red onions
1/4 cup balsamic vinegar or red wine vinegar
4 cloves garlic, minced
1/2 teaspoon ground cinnamon
2 tablespoons honey
Grated rind of 2 oranges
1 can (16-ounces) whole plum tomatoes, drained and cut into
thin strips
Minced, fresh parsley and basil (optional)
Sprinkle eggplant with salt; let stand 30 minutes to
extract liquid; rinse and pat dry. Trim off any fat from
thighs and cut into 2-inch pieces.
Preheat oven to 350oF. In large heavy skillet over
medium heat, heat 2 tablespoons oil. Add chicken, half at
a time; saute 2 to 3 minutes until lightly browned, adding
more oil if necessary. Remove pieces with slotted spoon to
large, covered casserole or baking dish. Add 2 to 4
tablespoons oil to skillet; stir in eggplant and cook 5
minutes until golden, adding more oil if necessary. Add to
casserole.
Pour vinegar into skillet, scraping and stirring to
remove pan glaze; add garlic, cinnamon, honey orange rind,
and salt and pepper to taste. Pour vinegar mixture into
casserole. Cover and bake 15 minutes. Stir in tomato
strips, re-cover and bake 15 minutes longer. Garnish with
minced parsley and basil, if desired. Serve with hot
crusty Italian bread.