By Patricia Winton
MENÙ DEL GIORNO
Spaghetti al pomodoro
Spaghetti al pomodoro
(Spaghetti with
tomato sauce)
Polenta con
salsiccia
(Polenta with
sausage)
Gnocchi alla
parmigiana
(Potato
dumplings with Parmesan)
Risotto con la
zucca
(Rice with
pumpkin)
Christopher Columbus by Sebastiano del Piombo |
Look at the first item. No, spaghetti,
arguably Italy’s favorite food, did not originate in the New World, but the
preferred sauce for that spaghetti is tomato-based. Native to South America, tomatoes
were transported by Spanish explorers. Initially believed to be poisonous
because they come from the nightshade family—it’s not called Deadly Nightshade
for nothing—tomatoes were originally used by the Europeans as decorations. The
first cookbook to use tomatoes in cuisine came from Naples in a recipe called ”Salsa
di Pomodoro alla Spagnola,” Spanish Tomato Sauce, and tomato sauce is still
a Neapolitan—in fact, Italian—favorite, especially when paired with the
ubiquitous spaghetti.
The second American ingredient on our menu is
corn, or maize. Columbus most certainly carried maize from Cuba, though it’s
not clear if he transported it on his first or second voyage. Our menu has just
one form of maize, or mais as it’s called in Italy, but Italians generally
use it in three modes. First, canned kernels are popular additions to salads.
I’ve never seen these served any other way. Grocery stores sell pre-mixed salad
bowls topped by the yellow kernels and cans of them grace supermarket shelves.
Second, the ears are roasted on a barbecue. The ears sold in the markets are
much too mature for my taste. The sugar has turned to starch, and even if you
cut the kernels off the cob, they taste starchy and vile. However, the calderrostai,
who fire up charcoal braziers in winter for chestnuts, offer roasted ears in
tourist centers, and people buy unshucked ears In the market. I must admit that
I’ve never seen these on a restaurant menu.
The prime maize product is a coarse cornmeal
that produces polenta, a cornmeal mush. The traditional recipes call for
slow stove-top cooking that requires constant stirring for ages. Today, instant
polenta is available in the supermarket here, boxed much like minute rice. It
takes far less time to prepare and tastes reasonably good. Polenta can be
spread in a rectangular pan and allowed to cool before being cut into squares.
These squares, often grilled, serve as the base for toppings of cheese, fish,
or sauces for antipasti. Polenta can also be spooned into bowls and topped with
a sauce. Sausage, cooked in a robust tomato sauce, reigns as the favorite, but
any hearty sauce with meat or game makes a filling, warming winter dish.
Preparing Gnocchi |
Consulting our menu again, we see potatoes,
which originated in Peru about 7,000 years ago. They also made their way to
Europe with Spanish explorers, arriving in Italy in the mid-1500s. And while
potatoes are fried, boiled, roasted, scalloped, and made into chips here, the
Italians created a unique potato dish in gnocchi, a type of dumpling
made with mashed potatoes, flour and eggs. The dough is formed into long ropes
then cut into 3/4 inch pieces. They are then rolled across a grooved
surface—like a fork or a wooden paddle designed for the task—to make ridges to
catch the sauce. Like polenta, gnocchi are served in place of spaghetti. They can
be sauced simply with butter and cheese or elaborately with lobster or
asparagus.
The zucca in the next menu item is
pumpkin. American lore tells us that the Pilgrims learned about pumpkin from
the Native Americans and celebrated the first Thanksgiving with a pumpkin
dessert. And that is certainly true, but in fact, Columbus carried pumpkin along
with the other seeds to Europe a couple of centuries earlier. Pumpkin is rarely
used in sweets here, but it is cooked as a vegetable, made into soup, flavors
risotto, and stuffs ravioli. It is even used in place of potatoes in gnocchi
some recipes. One of my favorite preparations is pumpkin gnocchi served with
gorgonzola sauce. Ummm.
Other plants and animals native to the
Americas are common fare in Italy today—from turkeys to tobacco. Columbus
intended to chart a route that would bring flavors to enhance food in Europe.
Instead, he brought a whole new supply of food, especially to his homeland.
I blog on alternate Thursdays at Italian Intrigues. Please join me there.
I blog on alternate Thursdays at Italian Intrigues. Please join me there.
Fascinating! And now I'm hungry for everything you wrote about. ARGH!!!
ReplyDeleteKath, being hungry is good! Eating is better.
DeleteI loved this piece. I love all of your work. Very interesting and informative.
ReplyDeleteEmily McCoy
Thank you, Emily. I working on putting together a collection of my old columns, which you probably haven't seen. I'll keep you posted.
DeleteWow, I learned a lot from this post, Patricia! And here I only knew about the food that originated from Columbus's hometown (pesto, for one). Fascinating stuff.
ReplyDeleteThanks, Supriya. In my current WIP, the professor prepares a lecture on this topic. Whether or not he gets to give it may lead to murder.
DeleteThat sounds like a delicious clue, Patricia!
DeleteThanks, Beth. We'll see how it proceeds.
DeleteThis is yummy culinary history here, Patricia. I may have to go and make a big pot of spaghetti now - with tomatoes and corn to celebrate the New World. :) It makes you wonder what Italian cooking was like before Columbus set foot on Hispaniola.
ReplyDeleteSpaghetti and corn. There's a novel idea.
ReplyDelete