I have tasted many versions of polenta, but nothing tastes as good to me as fried polenta. Mom made this often, especially when we were having Minestra (steamed mixture of greens and beans saute with olive oil and garlic). She would put the fried polenta in the bottom of the dish and spoon the greens over it. You would mix it through as you ate.
What is the definition of cannoli? It is a tube-shaped crispy pastry, open ended on each side, which is quickly fried, cooled and then filled with lightly sweetened ricotta cheese. A singe cannoli is called a cannolo, meaning “tube,” but many cannot eat just one of these amazing pastries; hence the term cannoli is heard more often. Cannoli was originally developed in Sicily, however, there are many variations of the original.
Growing up in an Italian family during the 40’s and 50’s I have some wonderful memories of our Sunday dinners.
My Mother was very inventive when it came to preparing meatless dishes. Being raised a Catholic, I remember meatless meals prepared during our Lenten season and for Fridays when we did not eat meat or poultry. Mom’s stuffed peppers is one that I remember and enjoyed.
The dish is not only delicious, but also easy to prepare and can be served hot from the oven, or room temperature and even cold. Mom did not buy deli lunch meat for sandwiches, whatever leftovers she could put into a roll or between two slices of bread is what we took to school for lunch.
I have been very fortunate to have many wonderful women in my life. They have been my confidantes; my teachers; my mentors. They have always been there for me, either to hear me pontificate or to cry on their shoulders and to give me much needed advice in my growing years and even my adult life.
My Mother and my two Aunts fall into that category and have been a great influence on me. They were the best teachers on being a great Mother, an understanding wife and best of all a great cook. I watched them cook before I could reach up to the countertop in the kitchen.
As a descendent of an Italian immigrant family, I have been handed down numerous variations of Meatball recipes from great- grandmother to grandmother to mother then me. That’s a picture of Mom over on the left.
Then after marrying an Irish-Italian man I was given his Italian families versions of their best meatball recipes. I could fill a book with these recipes.
However, they really don’t differ much.
It could be as simple as a little less cheese or no parsley but basically the same. However, I could never find one recipe that really gave me a nice moist meatball and one that would stay moist after being cooked in spaghetti sauce.
