From Nancy: John (Krug) recently looked up Grandpa Perugi online and found information about his brother, Randolpho, who also came to the US at the same time. John discovered that Randolpho’s son, Alfio, passed away this past October (2016). He was 97 years old. I also did a Google search on Alfio and found several YouTube videos that someone posted. I received a card last Christmas from Alfio’s sister, Eugenia (Jean). She and Mom (Violet) were close cousins.
We are going to NYC with my brother Ed Slate and our families on Dec. 26 for 3 days. While there, we will go to Saint Patrick’s Cathedral to see Grandpa’s Pieta. I just read the New York Time’s article that Deb posted here about Grandpa’s last carving which is in the Church of Our Saviour (Park Avenue and 38th Street.) I recall going to watch Grandpa work on the carving that was featured in the article.
Nancy Krug and Ed Slate and families went to New York City last week. This is Nancy’s report.
“The carvings were on the outside of the church over the doors. They were not made of marble and may have been granite. The color looked like sandstone.
The church and location are: The Church of Our Savior, Corner of Park Ave and 38th Streets”
I recently watched a 20/20 program about how the mafia is diluting olive oil by mixing it with other vegetable oils and selling it as 100%. Recently I read another article where taste testing was done on common olive oils in the super market. One I remember that did not rate well was Pompeii. However, Trader Joe’s Virgin Olive Oil made with Kalamata olives from Spain did well. It costs $8.99.
While Snopes points out that the test, conducted in California, was misquoted, other studies including an investigation that the New York Times published last year say that olive oil they tested wasn’t exactly as advertised.
“Consumers pay higher prices to dip their breads and douse their salads in extra virgin olive oil. However, out of the eleven brands tested, six didn’t pass the lab’s stringent tests to meet the “extra virgin” standard. The lab in Australia performed chemical tests on the oil as well as sensory testing by trained humans to determine the flavor profile.
While they didn’t name which oils failed the tests, here’s a list of brands that they say passed:”
California Olive Ranch “Extra Virgin Olive Oil”
Colavita “Extra Virgin Olive Oil”
Trader Joe’s “ Extra Virgin California Estate Olive Oil”
Trader Joe’s “100% Italian Organic Extra Virgin Olive Oil”
Rich, Deb, Will and Eva Saltus were recently in Italy on an eight day tour of Venice, Florence and Rome. We saw some great sites, history, art and had some amazing Italian meals!
We had dinner at Michele and Cinzia’s home where Cinzia made a delicious and interesting pasta dish with green beans and potatoes! It was awesome! Also, the chocolate cake was great. We also had the best mozzarella ever as part of that meal.
Then the next evening we were invited to Margherita’s for dinner. We had a yummy potato baked dish, Roman Artichokes, balsamic marinated veal and an incredible dessert that she described to me and seen here, mostly eaten. She rolls out Torrone candy into bits and adds cream and gelatin to make into a mold. it is served chilled with chocolate sauce. Recipe coming soon I hope!
A delicate and tasty snacking cake. I used only 1 tsp. and it was more like pound cake, but still good. I also added 1 tsp. vanilla because most cakes call for that. Following is her note.
“Dear Debby, I’m sending you the picture of the yogurt jar because it’s the measure go the ingredients.
Put together:
1 jar full of yogurt
2 jars full of sugar
3 jars full of flour
1 jar full of oil
3 eggs
16 gr. baking powder (3 tsp.)
Grated lemon rind
Put the mixture in a pan greased with butter and flour and cook it for 30 minutes in a oven with medium temperature (160c-180c , sorry I don’t know your degrees )
If you want you can add apples or ciocolate or nuts. We prefere it plain.
Let me know how it comes
Have a nice Easter!
Ciao
Margherita
Ps I didn’t have time to try the Carrara rice cake, as soon I’ll do it I’ll send you the recepy😊
Do you remember Archies’ friend Cinque and his Linguini with Clam Sauce? Many years ago (circa 1980) there for Christmas party. You can see me being served in the doorway. Back then I could eat plenty of pasta! Recipe follows.
Archie and his Chicken Diablo
Archie at the stove.
Add clam juice to a pot of water, boil and cook linguini to al dente.
Meanwhile, chop garlic, parsley and grate plenty of parmesan.
Cook chopped garlic in butter and olive oil, add chopped clams and cook briefly, then add salt and pepper. Drop pasta by the spoonfuls into the saucepan and stir. Add chopped parsley (squeeze of lemon?) and transfer directly to a large bowl. Sprinkle plenty of parmesan, more salt and freshly ground pepper to taste.
Eva is in the kitchen making ricotta cookies. This has become her yearly tradition after her Irish roommate in college introduced them to her. Yesterday, Deb made two batches of Biscotti Prato (almonds, no butter). I thought I’d try something new and added dried cherries. On the stove is Uncle Vic’s bolognese sauce for lasagne tonight. Making homemade lasagna pasta as well.
Every year I bake a date nut bread that is made with black strap molasses and walnuts. This year I added candied cherries. It’s becoming more like the fruit cake my Mom sent us each year at Christmas. It came all the way from Texas. Next year I’ll add candied orange and pineapple and maybe a little rum!
I know some of you are are making cappelletti. Yum! Between the cousins, we could start an Italian restaurant!
Aunt Vi gave this recipe to me on a card some years ago. —Deb
4 C. flour
1 C. sugar
5 T. baking powder
1/2 t. salt
3 T. aniseed (washed)
3 T. vanilla extract
1/2 C. butter
4 whole eggs
1 C. white raisins
1 C. mixed diced candied fruit
1 C. chopped nuts (walnuts, pecans or pinoli)
1 C. milk
Combine dry ingredients. In another bowl, cream butter, vanilla extrct, eggs and aniseed.
Add dry ingredients and mix well — adding milk to keep it doughy. Lastly, add nuts and fruit.
Place in greased tube pan and bake 375 degrees for 1 hour.
I found this old recipe card written by Pam and given to me many years ago. Makes one loaf. —Deb
1 package yeast
1/4 c. warm water
1/4 c. scalded mllk, cooled
2 1/2 c. flour
1/4 c. sugar
1/2 t. salt
1/4 c. butter
1 T. pignoli
1/2 t. anise seed
1/4 c. citron (chopped
1/4 c. white raisins
1 egg
Dissolve yeast in warm water. Add cooked milk and set aside.
Place flour, sugar, salt in cuisinart bowl and pulse, add butte: pulse, add anise seed, pignoli, citron and raisins: pulse, add egg and yeast mixture: pulse. When a ball is formed, knead 20-40 seconds, place in greased bowl and cover in saran wrap and wet towel. Let rise in oven until doubled (1 – 1 1/2 hours).
Punch down and shape into 1 round (slightly flat) ball per recipe. Place 2 loaves on opposite corners of greased baking sheet. Cut an X on top with knife. Let rise again until doubled. Brush with egg wash.
One bunch kale
Italian Pork sausage or Salamini sausage
Olive oil
1 medium or 2 small onions diced
1 carrot diced
1 celery stalk diced
1 garlic clove crushed or minced
1 can red kidney beans or white Roman
1 small can tomato sauce
Salt and pepper
Corn meal (polenta or coarser meal)
Cook kale in water. Drain and cut into pieces. Brown broken up sausage in olive oil. Add kale, onion, carrots, celery, garlic, beans, 3 C water, tomato sauce, salt and pepper and cook over medium heat. Bring to a simmer and add corn meal slowly stirring continuously with wooden spoon. Cook 30 minutes.
Garnish with olive oil and grated parmesan cheese.
