Welcome October - Comfort Food Season

Welcome October and with it the start of Comfort Food Season. Webster’s defines Comfort Food in the following way – “noun. : food that is satisfying because it is prepared in a simple or traditional way and reminds you of home, family, or friends.”

That definition just rings out the message of the Mediterranean Diet and leads me to share with you my number one Comfort Food recipe, “Grandma’s Pasta E Gasciata.” This was a family favorite which my grandmother only made on Easter Sunday and on my grandfather’s birthday. Trust me, the whole family came out to polish this dish off.

Traditional Baked Ziti. Our family version doesn't add the extra mozzarella topping

Traditional Baked Ziti. Our family version doesn’t add any mozzarella.

The dish also produced a family debate that lasted for years. Go figure, Italians fighting over food. My mother referred to it as Sicilian Lasagna, as all the ingredients were layered. Everyone else called it Sicilian Baked Zita.

After my grandmother passed my mother being the heir apparent in the kitchen would make this dish a lot more often and even added a wrinkle or two. The name I am told (could never find a translation) has to do with using what’s available. This is such a common practice in traditional, old world cooking. No one jumped into the donkey cart for a ride to the market. If it wasn’t available, it didn’t need to make the dish.

Before attempting this recipe here are a few tips regarding the ingredients. My mother and grandmother loved bracioli, a rolled, stuffed flank steak. Depending upon where you live, it may be difficult to find bracioli. Italian pork shops or deli will for sure carry it, but unless you’re near or in a big city most supermarkets do not. If you cannot find bracioli, substitute a mixture of hot and sweet sausage.

Roasted almonds work the best but I have tried pistachio and pine nuts with decent success. Pistachio and pine nuts are both much more expensive. You will also need a fair amount of sauce (we called it gravy) and if you make your own, realize that this will add to your preparation time.

Ok here goes:

4 large pieces (cooked) Braciole meat shredded. I often times use sausage

6 hard boiled eggs, finely chopped
1 cup chopped roasted almonds
1 cup grated Parmesan cheese
1 lb. elbow macaroni (mom’s choice but I like Penni Rigati)
1 large bowl sauce

Always have your ingredients chopped, grated and ready to go before putting everything together. Makes preparing this dish a lot easier.

In a pot begin boiling water for the elbow macaroni. Add salt to taste and cook until medium, not quite al dente. Drain.

Pour ½ cup of sauce in a large baking or casserole dish. Layer one half of each of the ingredients in the following order: elbows, braciole or sausage or both if you like, eggs and almonds. Sprinkle with the Parmesan cheese and repeat above process a second time.

Cover with additional sauce and sprinkle remainder of the grated Parmesan over the top. Bake uncovered in 350 degree over for 45 minutes. Serves six, but in our family only four.

A traditional Sicilian dish needs a traditional Sicilian wine as a compliment. If you ever traveled to Sicily and have enjoyed a glass or two of the house wine at any restaurant then you can bet it was Nero d Avola. Readily available just about anywhere and always at a good price, a nice Nero d Avola runs about $15 to $20. Try Feudo Maccari Nero d’Avola 2010 ($14.99) or Torresella Nero d’Avola 2010 ($12.99). Both are excellent values and highly rated.

There you have it, my favorite October comfort food. I hope you enjoy it as much as I do.

Buon Appitito

Related articles