Ciao belli! Hello my beautiful friends!
Can you believe how quickly this summer is going by? August has always been bittersweet for me. In fact, both my son and I have August birthdays. But August also marks the end of summer, which is my favorite season.
When I was growing up in Italy, we looked forward to August 15, Ferragosto. A few days prior to that date, all the women in my entire town were busy baking and cooking special foods to be consumed both on August 15 and 16. Relatives and friends would come visit just for the occasion.
My town went all out for this special event. The day would start with a solemn Catholic Mass. Then, everyone went walking (and shopping) at the enormous vendors’ fair that was held downtown. At about 1:30, people made their way home to consume a feast! Of course, after all that food, a nap was very welcome.
In the early evening hours, people would go back downtown for “La passeggiata”, a stroll where one could chat and enjoy friends’ company. Between an espresso, a gelato and good conversation, the evening would pass quickly.
At 9pm, everyone made their way to our town’s soccer stadium for the annual big concert. We, the younger generation, were so excited to be able to see famous artists from TV! It was an amazing experience for us living in a small town.
After the concert, usually around midnight, the fireworks would begin. It was fascinating to watch the beautiful and colorful bursts of light!
The next day, August 16, my town celebrated Saint Rocco’s day. We had a little country church on top of our mountain that was dedicated to the saint. But, the beauty of the day was to be able to picnic (mostly on leftovers from the previous day’s feast) on the gorgeous fields surrounding the church. There was always a light breeze up there, making the day very pleasant.
There was a fountain with fresh spring water near the church. The custom was to lightly soak the special Saint Rocco egg bread with the water, which some considered holy. At night, more music was played in the open air.
After so many years, I can still remember the anticipation and the wonderful feelings of Ferragosto. Once I came to the US, those feelings were lost (and missed).
But August continues to be special because my firstborn, my son Rocco, was born at the beginning of August.
I was only 18 when I had him and we often joke that we grew up together! Lol He was a very spirited toddler and child but always very kind and sweet.
He loved doing wheelies with his "Fonzie" motorcycle that his nonno (my dad) purchased for him. Rocky, as we called him, was the first grandchild of the family and spoiled by all.
As he grew up, he calmed down and is now the nicest guy you could ever meet...and I don't say that because I'm biased! Lol
He is always there to help not only us, the family, but also his friends, acquaintances, co-workers, or anyone! Because of his kind demeanor, he is loved by all who meet him.
So, this week's recipe will be dedicated to my only son. He loves all his mama's food but has a soft spot for my baked ziti.
As I say arrivederci, I wish you all a great week and see you again next week, as always, in my kitchen!
Bacioni (Big Kisses)!
Nonna Antoinette
MY BAKED ZITI
Ingredients:
1 lb bronze cut ziti
1 1/2 quart of meat sauce
1 lb ricotta
8 Oz fresh mozzarella, diced
8 Oz shredded Italian blend cheese
8 Oz frozen peas, optional
Salt and Pepper to taste
Directions:
Begin by cooking the pasta following package directions.
Cook the pasta only until it softens, a couple minutes less than the al dente suggested time.
Drain pasta and mix with 1 quart of meat sauce.
Add ricotta, fresh mozzarella, 1/2 of the shredded cheese, the frozen peas (if using) and salt and pepper to taste.
Mix until all pasta is coated.
Place a little of the remaining sauce at the bottom of a 13x9 lasagna pan.
Add the pasta mixture.
Cover loosely with aluminum foil.
Bake at 375 for 40 to 45 minutes.
Remove foil from pan.
Sprinkle the remaining shredded cheese over the top.
Place back in oven, uncovered, for 5 additional minutes or until cheese melts.
Remove from oven and allow it to sit a few minutes before serving.
Serves 6.
TIPS
Use the best bronze cut pasta you can find for this recipe. Bronze cut pasta is thicker and will hold up better in the oven.
If you can't find ziti, substitute with any type of pasta you prefer, as long as it's bronze cut.
You may add cut up meatballs and/or Italian sausage to the mix before baking for a heartier meal.
You can substitute peas with chopped broccoli or cauliflower.
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