The Rovigo Ermine Turkey – An Italian Inspired Thanksgiving

turkey-featherPart of our Italian family is from the Veneto and although Thanksgiving is not an Italian holiday I can imagine that, if it was, the Rovigno Ermine turkey would be at the center of the table. Tacchino, turkey in Italian, is eaten in Italy but it’s not prepared nor sold the same as in the US. I did have an excellent turkey dish in Emilia at a cooking lesson with my friend Rita made with a rolled turkey breast but a traditional Thanksgivingesque turkey is most likely only to be found on an American expat November holiday table.

rovigoThe Rovigo Ermine turkey (Ermellinato di Rovigo) came into being in 1958, a result of a cross of local birds to the American Narraganset. It differs from the Italian Common Bronze turkey (Comune Bronzato) by its flesh-colored legs, white skin, and ermine color. Although very rustic, the color and design of the bird make it more stately and unique. Well-imagined as stuffed, displayed, feathers and all at a a medieval banquet. Our intention would be little less dramatic and our presentation more in keeping with the traditional Thanksgiving bird. Trussed, stuffed, dressed and served with the usual side dishes but with a decidedly Italian twist.

Sweet potatoes and pumpkin replaced with Marina di Chioggia, chioggia-sea-pumpkinthe sea pumpkin of Chioggia near Venice, a bumpy, misshapen Italian heritage cultivare of pumpkin with yellow orange flesh and a fantastic taste that lends itself to many preparations. Cranberry sauce morphed into an Italian mostarda (recipe below) and brussel sprouts roasted with prosciutto and balsamic. Parmigiano Reggiano mashed potatoes piped Duchesse style, in homage to Caterina de’Medici, the great granddaughter of Lorenzo the Magnificent whose marriage to King Henry ll brought Tuscan food customs to the tables of France.

All brought together with family and friends and the belief that preparing a well-laid table to share and enjoy with your family and friends in a relaxed and tranquil manner is a lost pleasure that must be found again and a reason to be thankful.

Amarena Cranberry Mostarda (Serves 6-8)

12 ounces fresh cranberries
1/4 cup yellow onion, minced
1 cup light brown sugar
1/2 cup Morello Austera Wild Cherry Jam
1/2 cup Maletti aged balsamic vinegar
1/4 cup dried sour cherries
2 tablespoons fresh ginger, finely minced
1 tablespoon freshly squeezed lemon juice
1 teaspoon yellow mustard seeds
1/2 teaspoon coarse salt
1/2 teaspoon ground cinnamon
1/2 teaspoon red pepper flakes
1/8 teaspoon ground cloves
1 teaspoon fresh marjoram, finely minced

Add all the ingredients, with the exception of the fresh thyme, to a heavy bottomed pan and bring to a boil. Lower the heat to bring the mix to a simmer, and cook for 20-25 minutes, stirring occassionally, until thickens. Remove from the heat, stir in the fresh marjoram and let cool slightly before serving.

from CosituttiMarketPlace

Advertisements

Mother’s Day with the Medici

caterina de mediciCelebrate Mother’s Day with a Medici feast for a taste of the Italian Renaissance. Follow the traditions of the Renaissance tables of the Medici who introduced the concept of the well laid table to the people of Florence. Dinner with the Medici would be served in several courses and include roasted meats of game or fowl like capon, pigeon or peacock. Pine nuts and raisins were common in Italian Renaissance cooking and were used in both sweet and savory dishes. Tarts, custards and puddings made with cherries sweetened with wine were popular. There would be no tomatoes, peppers, kidney beans, turkey or potatoes! These ingredients native to the Americas were not yet known in Europe.
The Medici’s epicurean tastes were transferred to France when Catherine de’ Medici wed King Henry II, bringing with her Italian cooks, recipes and the fork! Her influence reputedly reformed the antique style of French medieval cooking and gave rise to the science and art of cooking practiced today. Here is a recipe for a historically delicious salad written of in history books as Catherine de’ Medici’s favorite salad.
Insalata di Caterina
Wash and dry well a variety of mixed salad greens and place in a large wooden bowl. Toss with a few pieces of Pecorino Toscano (a soft sheep’s milk cheese), anchovy fillets packed in oil and a few capers. Make a dressing using the best Italian extra virgin olive oil you can find, red wine vinegar, coarse ground salt and pepper. Garnish with wedges of hard-boiled egg,