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.

Monday, August 3, 2009

Bette’s Hot Milk Cake

Dolce di Latte Caldo di Bette, la
Mamma di Lucia
Lucia O’Farrill is a friend of mine who has been giving lots of good advice on the making of this commemorative cookbook. Sadly, her mother, Bette, passed away shortly after Wally due to lung cancer. Bette was an active lady, working up to the day when she discovered her malady. She is deeply missed. Bette was an extraordinary lady and great cook. A lot of Lucia’s interest in the culinary arts comes from her mother - and she, too, has the talent to produce great dishes.
This recipe comes from her mother, and according to Lucia, it is an old fashioned type cake with great flavor and texture. It uses simple ingredients that, combined, create a moist and rich confection you will want to make again.
Ingredients for cake:
2 - 9" pans or one 12 X 9" pan
4 eggs, well beaten
2 c sugar
2 c cake flour (sifted)
1 c hot milk
2 T butter
2 t baking powder
1 t vanilla
Preparation:
Preheat oven to 350ºF.
Add sugar to eggs, small amount at a time; beat well until lemony in color.
Add flour a little at a time; beat well after each added amount.
Add heated milk, hot but not scalded, with the 2 tablespoons of butter.
Lastly, add 2 teaspoons of baking powder and 1 teaspoon of vanilla.
Bake for about 25 minutes. Serve with lemon sauce.

Ingredients for lemon sauce:
½ c of sugar
1 T cornstarch
1 c boiling water
2 T Butter
1 ½ T lemon juice
Few grains salt
Preparation:
In 1 quart pan, mix sugar and corn starch. Add water gradually, stirring constantly. Boil 5 minutes. Remove from heat, add other ingredients. Serve with Bette’s Hot Milk Cake.
Posted by at 8/03/2009 11:56:00 AM
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