donna detective: ci vediamo

Donna Detective is one of the latest offerings from MHz Networks, which releases international television shows on DVD. ...

Although some of situations in Donna Detective are far from fresh - the new boss who must prove herself, perceptions of women in the work force, how hard it is to juggle career and family - it is still fascinating and most importantly, entertaining, to watch Lisa (Lucrezia Lante Della Rovere) face each obstacle at home and at work. Maybe because the show originated in Italy, there is also a soap opera aspect to some of the "crimes of passion" that Lisa and her squad are up against, but the episodes are far from boring. As the series progresses, each crime that Lisa and her team investigate also sheds light on their characters and what is happening in their lives. There is also an ongoing series story arc involving Lisa's husband Michele, who has been accused of murdering a female colleague, which has a major impact on their marriage, and could even threaten Lisa's career, as she tries to clear her husband. ...

Lisa (Lucrezia Lante Della Rovere) and Nanni (Flavio Montrucchio) on a case

It may seem impossible to American viewers to take Lisa seriously when when watching her switch gears so quickly, to whipping up a frittata for her hungry family when she returns home from a long day of busting perps, but that is exactly the charm at the center of Donna Detective. It is refreshing to watch a cop show that is as interested in its characters and their motivations - as well as what they want to eat and drink - as it is in solving the crime of the week. The great soundtrack by Savio Riccardi and the backdrop of the eternal city of Rome just add to the experience. Donna Detective is good-looking, too, with cinematography a step above typical crime dramas. ...

Read my complete review on Cinema Sentries ...

the tucci cookbook

I heard that the actor Stanley Tucci had written a cookbook — not a surprise from the star and moving force behind the cinematic delightful ode to Italian food, Big Night. But until I picked up The Tucci Cookbook I had no idea how deeply his love of food and cooking went. Readers of this cookbook will be happy to find included his step-by-step directions for the movie's signature dish, timpano, and its many variations.


This is not just a book of recipes, but a collection of stories, as Tucci records variations on dishes from both sides of his family, dishes he has learned from professionals (most notably chef and co-author Gianni Scappin, who is the executive chef at Castellano in New York), and basic Italian recipes he has perfected on his own. The book is beautifully designed and illustrated, with photos that are apt to make one's mouth water. To be perfectly honest, however, there are many dishes that tend to be either fried or deep-fried, or center around starches, that in my new way of eating I am not likely to try. But there are still enough to tempt me:

Eggplant antipasto (his take on the classic Sicilian dish caponata), p. 10

Vegetable tart, p. 17 and Stuffed Pizza, p. 104 - which both sound a bit like my family's special dish, sfincioni


Basic Vinaigrette, p.48 and Sherry Shallot Vinaigrette, p. 49

Chicken Soup with Tiny Chicken Meatballs, p. 52 and Grace's Chicken Soup with Mozzerella, p. 64


Walnut Bread, p. 91 - I haven't done a lot of baking, but this bread makes me want to try

Rice with Sage, p. 192

Ponticello's Orange Cookies, p. 328

Tucci is a respected actor who has had success on stage, television (Murder One, ER), and screen (The Devil Wears Prada, Julie & Julia, Easy A, Burlesque, Muppets Most Wanted). The busy actor seems to be in every movie these days, from his Academy award-nominated role in The Lovely Bones, to his colorful character in The Hunger Games films.

It is clear after reading The Tucci Cookbook that Tucci is not only comfortable in the kitchen, but spends most of his free time there, preparing food for himself and his family. Whether one is up to a multi-staged and prepped dish like timpano, or just looking for a nice twist on a pasta or other favorite Italian dish, the basic lesson one can learn from Tucci and his friends and family is that good food, prepared with fresh ingredients and love is the way to go. Bravo.

spaghetti and meatballs

The other night we ate out at a little Italian cafe that we have been wanting to try for a while. My mom loves pasta and she asked me to order for her. I ordered one of her all-time favorites, angel hair pasta with basil and tomato sauce, figuring that would be a safe bet. She didn't seem to like it, and didn't eat very much, so I had to give her something else when we got home. It was no big deal. I didn't think too much about it.

Last night we went out to another local restaurant I have been wanting to try. Their specialty is "hip" home cooking. Mom was immediately drawn to the spaghetti and meatballs on the menu, so I ordered it for her. The plate arrived, heaped with spaghetti and two gigantic meatballs. After a few minutes I noticed she was struggling, not sure whether to use her spoon or knife. I replaced the spoon with the fork in her hand and she started to twirl the spaghetti, but was still having trouble. I cut up the spaghetti into more manageable bite-sized pieces and she was able to eat some of it, but it was clear she was frustrated. She did manage to polish off the meatballs.

That night as she was going to bed I asked her if she liked the restaurant and she apologized for having had trouble with her food. I dismissed that and told her not to worry — from now on I know better to be sure that the pasta I order for her is penne or something more manageable. When I make pasta at home it's usually penne or shells — that's what my daughter likes. I just haven't thought about it. Until now. Having a parent with dementia, everything is new and a little confusing — not just to them, but to me, too. I need to rethink some things as my mom needs to adjust to what she can do, too. Luckily pasta, which she loves, comes in a lot of easy-to-eat shapes and sizes.

baby steppin' vegetarian

I haven't made any big declarations, but I have slowly, over the past month or so, stopped eating meat. It seems to be a result of a number of things. I've had some tummy trouble lately, and meat seems to aggravate my digestion more than other foods. So goodbye, salami, alas. But I have also been feeling that I need to be kinder and more aware of where my food comes from. While I could catch a fish or shellfish or steal an egg from a hen, I can't envision throttling the chicken. Or plucking it.

I'm not missing meat too much at the moment

This is in no way preaching. I'm not preventing my mom or my daughter from eating meat. But I have mentioned that I probably won't be cooking any for a while. If they want it, they can have it when we go out to eat. My mom isn't going to make any changes to what she likes to eat. With dementia her diet has become more routine; she cycles between a few favorite meals she chooses when we go out. At home I can serve up more variety. My daughter can watch me and decide for herself.

Will I ever eat meat again? Maybe. I'm Italian, and if I make sfincione, it's going to have prosciutto in it. But I have to admit that I physically feel a lot better with my recent dietary changes. And it makes my head and heart feel better too.

happy st. joseph's day

My family has a dish, sfincione, that my grandmother used to make on holidays, but no one can really remember if it was associated with Christmas or Easter or that we just begged her to make it whenever there was a large group of us getting together. Over the weekend I caught an old rerun of a Molto Mario where Mario Batali prepared Sicilian dishes for St. Josephs Day, including a version of sfincioni.

Aha! that makes total sense, as  my grandmother used to send my father Joseph a St. Joseph's Day card every year. Our house always commemorated March 19th rather than the more widely popular Saint of two days previous.





Mario made his sfincione with broccoli, and more like a calzone, where Grandma made a higher filled bread and used salami and prosciutto and even tiny meatballs, but it is clear that the filling could consist of anything the heart or stomach desires. Here is his recipe, courtesy of the Food Network:

Note: Prepare basic bread dough recipe using semolina flour. I recommend buying a prepared tile baking stone for all pizza and bread working at home. They are available at gourmet shops and specialty chef supply stores. 

Ingredients
1/2 basic bread dough, recipe follows
Sea salt and freshly ground black pepper
2 tablespoons plus 4 tablespoons extra-virgin olive oil
1 pound broccoli, broken into 1-inch florets, stems sliced 1/4-inch thick
Freshly grated nutmeg
1 pound fresh ricotta 

Directions
Preheat oven and baking tile to 500 degrees F. 

Split dough into 2 pieces, 1 slightly larger than the other, and roll out into 2 rounds about 12-inches in diameter, again 1 slightly larger than the other. Coat the paddle with the sea salt. Place the larger dough round on the paddle spread with coarse sea salt. 

In a 12 to 14-inch saute pan, heat 2 tablespoons olive oil over medium high heat. Add the broccoli and cook until softened and light brown, stirring constantly, about 10 to 12 minutes. Allow to cool. Season with several gratings of fresh nutmeg and salt and pepper. 

Smear the large dough round with 2 tablespoons extra-virgin olive oil. Spread ricotta over the dough and smear within 1-inch of the edge all around. Place the broccoli pieces on top of the ricotta, and drizzle with the remaining olive oil and breadcrumbs. Place the second dough round on top and press down on the edges to seal. Poke holes in the top layer. Drizzle lightly with water and some oil and bake until golden brown, 20 to 25 minutes. Let rest 5 minutes before serving. 

Basic Bread Dough:
1/4 cup light red wine or white wine
3/4 cup warm water
1 package yeast
1 tablespoon honey
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil
3 cups semolina flour 

Combine the wine, water, and yeast in a large bowl and stir until dissolved. Add the honey, salt, and the olive oil and mix thoroughly. Add 1 cup of the flour and mix with a wooden spoon to make a loose batter. Add 2 more cups of the flour and stir with the spoon for 2 to 3 minutes to incorporate as much flour as possible. 

Bring the dough together by hand and turn out onto a floured board or marble surface. Knead for 6 to 8 minutes, until you have a smooth, firm dough. Place the dough in a lightly oiled bowl and cover with a towel. Set aside to rise in the warmest part of the kitchen for 45 minutes. 

After 45 minutes, cut the risen dough into 2 equal pieces and knead each portion into a round. Cover again and let rise for 15 minutes. The dough is now ready to be used.
Prep Time: 20 minutes
Inactive Prep Time: 1 hour

It may not be just like Grandma's, but I definitely have to give this a try.

Happy St. Joseph's Day!


Related:

march is women's history month — my grandmother gertrude

sfincioni

grandma's list

i want a frittata ... made by Stanley Tucci

Article first published as DVD Review: Big Night on Blogcritics.


I just rewatched Big Night and it is as wonderful and heartbreaking and inspiring as ever. There is so much to love in this film, from the fabulous soundtrack of songs by Louis Prima, Rosemary Clooney and others, to the great ensemble cast of Stanley Tucci, Tony Shalhoub, Minnie Driver, Ian Hom, Isabella Rosselini, Allison Janney and Campbell Scott—to the amazing food, food, food. I still have yet to attempt the signature dish timpano, but this movie makes me want to try.

The movie was written by Tucci with Joseph Tropiano and directed by Tucci and co-star Campbell Scott. Like the infamous timpano, the film is a labor of love in how it portrays the difficulty two Italian immigrant brothers find in adapting to their new country, while at the same time wanting to hold onto and share the culture of Italy and their family with their new friends. Older brother and chef Primo, played by Shalhoub, is in despair that diners at the brothers' restaurant want Italian-American fare—a side of spaghetti with everything. Rival restaurant owner Ian Holm is more than willing to give the people what they want. Restaurant manager Tucci just wants to succeed in his new country and provide a showcase for his talented brother.

The movie builds and builds its momentum, with the viewer and every character in the movie wanting the brothers to succeed on their big night—a chance to cook a feast for popular Italian-American bandleader Louis Prima and his band. Images like the burning wrappers of the amaretti give the viewer clues along the way, but the final scene, my favorite, says so much without the actors saying a single word. Food, love, life is what matters to these brothers—as Shaloub's character Primo says, "To eat good food is to be close to God."

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