I grew up around African Americans, Polish immigrants and Middle Eastern immigrants from various countries. I had met a few Italian Americans but they did not center their conversations around their culture or its food as so many have done here in Saint Louis and other cities I have visited.
For me, the allure of Italian food was a myth. Italian cuisine was Lasagna, Minestrone Soup, Pizza and Marinara Sauce. Needless to say my exposure to Italian cuisine was limited. It would take years before I learned all Italian food was not red. Thank goodness for television and a certain red haired Italian chef.
When discussions about this project began, I was not very interested. I do not consider myself a foodie. Second, my experience with Italian food left much to be desired. Third, I enjoy cooking occasionally. I would not say it is one of my favorite activities. Honestly, I was thinking what is the big deal? My friend, Deborah, has a very persuasive nature. She immediately highlighted why this should and would be a big deal. The group experience changed my mind. I also realized it might be a fun way to move past the Italian food stereotypes. I signed up for Mondays which at the time was my least busy day of the week.
So, what have I learned?
• A cookbook with tested recipes and well written instructions does not need color photos.
• Italian dairy products are superior.
• Simple does not mean tasteless.
• Italian grown imported San Marzano tomatoes are fruits of the Gods.
• Tuna packed in Olive Oil is not oily and gross.
• Quality food ingredients are hard to find in my country and especially in the Midwest region. What should be the agricultural standard is offered to us at a premium. Thank goodness for food and wine imports.
• I’m a better cook than I thought.
I have enjoyed many of the recipes I have made. Several have made it into special categories. I look forward to exploring the rest of this cookbook.
Recipes I’m most proud of completing
Peas, Peppers and Prosciutto Sauce with Cream tossed with handmade Garganelli
Pan-Roasted Whole Boned Chicken with Beef and Parmesan Stuffing
Fried Calf’s Brains
Recipe I want to eat most often
Mushroom, Ham, and Cream Sauce with yellow and green fettuccine
Recipe I’m most proud of eating
Frittata with Pan-Fried Onions and Potatoes

Favorite photo
Bolognese Meat Sauce

Recipe I was surprised to enjoy
Stuffed Whole Stuffed Squid Braised with Tomatoes and White Wine
Recipes so good I dream about them
Panzanella – Bread Salad
The Chimney Sweep’s Gelato
Pizza with Margherita Topping
Recipes my husband enjoyed the most
Tomatoes Stuffed with Tuna
Poached Tuna and Spinach Roll
Vitello Tonnato- Cold Sliced Veal with Tuna Sauce
Chicken Fricassee with Porcini Mushrooms, White Wine and Tomatoes
Potatoes Baked with Porcini and Fresh Cultivated Mushrooms, Riviera Style