What a wonderful idea for a restuarant! Enoteca Maria in Staten Island, NY brings the true comfort of Italian cooking to your dining experience. It's not only "just like grandma used to make it". .. Nonna is making it! The cooks are Italian grandmothers and mothers representing different regions in Italy but sharing a passion of cooking traditional dishes that have been handed down through the generations. The cooking experience is described by one grandmother as "emotionally rewarding" and "heart-warming." I'm sure the customers can taste this love streaming through the dishes.
When asked why I am so enamored with the Spanish and Latino cultures, I emphasize the importance placed upon the family structure. Italian families are similar in maintaining a bond between generations. I've learned that, although no family is perfect, in the end, they are the only people I have been able to count on and am extremely grateful for the unconditional love and support. It is the mother that nurtures the baby with food and nutrients while still in the womb, and it is this special bond formed from the very beginning that is carried through out life and thus why I believe there is such a desire by women to feed others and especially the family. Through meals, families are brought together and souls are nurtured by the food prepared with love.
Below is one of Giada's delicious Italian recipes introduced to me by my favorite cook in the office. Amy whipped this up for an engagement dinner in the amount of time that it took four people to drink two bottles of champagne. The dish tasted as comforting as the warmth in the air filled with the delicious scent of sizziling garlic.
Sicilian Penne with Swordfish and Eggplant
1 pound penne pasta
1/3 cup olive oil, plus 2 tablespoons
3 garlic cloves, minced
1/2 teaspoon red chili flakes (plus more to taste)
1/4 cup chopped fresh flat-leaf parsley, plus 1/3 cup
4 Japanese eggplants, ends trimmed, thinly sliced lengthwise, then cut into squares
1 pound swordfish steaks, skin removed, cut into 1-inch cubes
1/3 cup white wine
2 cups halved teardrop or cherry tomatoes
Extra-virgin olive oil, for drizzling
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1 pound penne pasta
1/3 cup olive oil, plus 2 tablespoons
3 garlic cloves, minced
1/2 teaspoon red chili flakes (plus more to taste)
1/4 cup chopped fresh flat-leaf parsley, plus 1/3 cup
4 Japanese eggplants, ends trimmed, thinly sliced lengthwise, then cut into squares
1 pound swordfish steaks, skin removed, cut into 1-inch cubes
1/3 cup white wine
2 cups halved teardrop or cherry tomatoes
Extra-virgin olive oil, for drizzling
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
Meanwhile, place a large, heavy skillet over medium-high heat. Add the 1/3 cup olive oil, garlic, red chili flakes, and 1/4 cup parsley. Stir and cook until fragrant, about 1 to 2 minutes.
Add the eggplant and cook until tender, about 5 minutes.
Remove the eggplant from the pan and set aside.
Season the swordfish cubes with salt and pepper.
Using the same pan, over medium-high heat, add the 2 remaining tablespoons of olive oil and cook the swordfish until opaque, about 5 minutes.
Add the white wine and cook until almost evaporated, about 2 minutes. Turn off the heat.
Add the tomatoes, eggplant, cooked pasta, the remaining 1/3 cup parsley and stir.
Drizzle with extra-virgin olive oil and sprinkle with the salt and pepper. Stir to combine.
Remove the eggplant from the pan and set aside.
Season the swordfish cubes with salt and pepper.
Using the same pan, over medium-high heat, add the 2 remaining tablespoons of olive oil and cook the swordfish until opaque, about 5 minutes.
Add the white wine and cook until almost evaporated, about 2 minutes. Turn off the heat.
Add the tomatoes, eggplant, cooked pasta, the remaining 1/3 cup parsley and stir.
Drizzle with extra-virgin olive oil and sprinkle with the salt and pepper. Stir to combine.
Serving Suggestions: Serve with a fresh, crusty italian bread and a side of extra virgin olive oil swirled with balsamic
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