Andrea Bocelli's E Chiove

Benvenuti / Welcome!

My family has had many good cooks. I come from a line a great kitchen junkies, among them my great grandparents, grandparents, parents, aunts and uncles, and brothers and sisters. We are 100% Italian with origins from Campania (my dad's side) and Sicilia (my mother's side). Such a combination makes for great tastes and remarkable dishes. It was a pleasure to prepare food for my best friend and partner in life, Wally (in middle of picture above). He loved the many foods I prepared. Very sadly he is no longer with us and is sorely missed at the table. This blog is dedicated to him and to our friends who shared our company. One of our friends, Susan Arnold (seen in picture above), travelled with us to the Amalfi coast in 2006-2007. The picture was taken just after New Year's day at the ristorante Aurora (www.sorrentotour.it/aurora/) in Sorrento located at the Piazza Tasso.

My Father's Side of the Family: Campania



The Zeoli-Pozella families have their roots in Campania from the historic town of Benevento (which the Romans called Beneventum), Santa Croce del Sannio, and San Nazzaro just northeast of Napoli. It is nestled in the Appennini with fertile earth great for growing grapes and raising livestock. Some Italians refer to the Beneventini as montanari (the mountain folk), very hard-working people with unique ways, as seen in their culinary creations.

My Mother's Side: Sicilia



Our maternal ancestors (the Stornello and Tarantello families) are from southeast Sicilia, from the city of Siracusa and town of Pachino. The Ionian sea plays a major part in the cuisine of these locales. The Greeks, Romans, Turks, North Africans, Spaniards, and French influenced the culinary traditions of this ancient island. For those who prize seafood, legumes, nuts, grains, lemons, oranges, pasta, tomatos, cheeses, and zesty sauces, Sicilia awaits you.

Friday, July 31, 2009

Italian Fried Sardines

Sarde Fritte
Fried fresh sardines are a Sicilian favorite antipasto item. Wally and I used to have them a lot. Fortunately in Louisville there is a very nice supermarket called Whole Foods which has a great fresh seafood department. Lots of the small fish are available there – I have been able to get sardines, fresh anchovies, smelts, you name it. If you have a grocery or fish market which carries this sort of seafood, this quick recipe is easy and tasty!
Ingredients for Batter:
11/8 c flour
1 T good extra-virgin olive oil
1 T brandy
1 egg, separated
A pinch of sea salt
Cold water
The Fish:
About 1 lb of fresh sardines, guts removed (with head on – you can eat the entire sardine; if you don’t wish to, decapitate them, open them flat, and remove the spine)
Preparation:
Stir the yolk into the flour with the other ingredients except the white, adding the water a bit at a time until you have a not too liquid batter. Stir the batter thoroughly, and then let it rest for several hours. When you are ready to use it, whip the white and fold it in. Then dip your ingredients and fry them in abundant hot oil (360º - 400ºF). This batter is also very good for frying fruits and vegetables.
When golden brown, remove and place them on brown bag or paper towels to drain. Serve warm with your favorite sauces.
Posted by at 7/31/2009 12:12:00 AM
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