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    Aunt Mil’S Delicious 100 Year Old Italian Recipes
    Aunt Mil’S Delicious 100 Year Old Italian Recipes
    Aunt Mil’S Delicious 100 Year Old Italian Recipes
    Ebook138 pages46 minutes

    Aunt Mil’S Delicious 100 Year Old Italian Recipes

    By Joe Bagnato and George Giuliani, PhD

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    About this ebook

    The recipes in Aunt Mils Delicious 100 Year Old Italian Recipes are written in an easy to follow step by step fashion and, in no time at all, you will be cooking excellent Italian meals.

    All the dinners that Aunt Mil cooked for her family were Italian except on Fridays and Saturdays. She literally did this every week for 67 consecutive years. This added up to approximately 17,000 delicious Italian meals, making Aunt Mil an outstanding authority on Italian home style cooking.

    Theres no question that the Italian meal is among the most important aspects of the traditional Italian family. It is obvious that Italians have a love affair with their food.

    Aunt Mils Delicious 100 Year Old Italian Recipes is not only about learning great Italian recipes; its also about what really great food brings to the dinner table besides food such as family, belonging, identity, memories and tradition.

    LanguageEnglish
    PublisherLifeRich Publishing
    Release dateMar 31, 2016
    ISBN9781489706836
    Aunt Mil’S Delicious 100 Year Old Italian Recipes
    Author

    Joe Bagnato

    Aunt Mil is the true author of this book, for the previous 60+ years she cooked these delicious recipes for her family. At the age of 92 she wrote every recipe on index cards and gave them to my wife, Dottie, so that they could be used by future generations. In her honor we give these recipes to all who want to cook great family style meals.

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      Book preview

      Aunt Mil’S Delicious 100 Year Old Italian Recipes - Joe Bagnato

      Copyright © 2016 George A Giuliani, Joseph A Bagnato.

      All rights reserved. No part of this book may be used or reproduced by any means, graphic, electronic, or mechanical, including photocopying, recording, taping or by any information storage retrieval system without the written permission of the author except in the case of brief quotations embodied in critical articles and reviews.

      LifeRich Publishing is a registered trademark of The Reader’s Digest Association, Inc.

      LifeRich Publishing

      1663 Liberty Drive

      Bloomington, IN 47403

      www.liferichpublishing.com

      1 (888) 238-8637

      Because of the dynamic nature of the Internet, any web addresses or links contained in this book may have changed since publication and may no longer be valid. The views expressed in this work are solely those of the author and do not necessarily reflect the views of the publisher, and the publisher hereby disclaims any responsibility for them.

      Any people depicted in stock imagery provided by Thinkstock are models,

      and such images are being used for illustrative purposes only.

      Certain stock imagery © Thinkstock.

      ISBN: 978-1-4897-0684-3 (sc)

      ISBN: 978-1-4897-0682-9 (hc)

      ISBN: 978-1-4897-0683-6 (e)

      Library of Congress Control Number: 2016903800

      LifeRich Publishing rev. date: 5/25/2016

      13183.png

      To Aunt Mil, who had the foresight to document these recipes on index cards, and also to a little province of Salerno called Sala Consilina, where it all began more than a hundred years ago.

      Contents

      Preface

      Pasta

      Lasagna

      Linguini with Clam Sauce

      Linguini with Mussels

      Manicotti

      Pasta with Broccoli and Bacon

      Ravioli

      Stuffed Shells

      Italian Specialties

      Stuffed Artichokes

      Mini Calzone

      Eggplant Parmesan

      Fried Zucchini or Squash

      Frittata with Spaghetti

      Peas à la Castrataro

      Peppers and Eggs

      Pickled Eggplant

      Pizza di Grano—Italian Cheese Grain Pie

      Pizza Dough

      Pizza Rustica

      Potato Pancakes à la Castrataro

      Potatoes Roasted

      String Beans in Tomato Sauce

      Squash Castrataro Style

      Tomato Salad and Bruschetta

      Gravy/Sauce

      Chicken Sauce

      Marinara Sauce

      Meat Sauce

      Shrimp Sauce

      Meats

      Braciole

      Chicken à la Castrataro

      Chicken Cacciatore

      Meatballs

      Meatballs with Raisins

      Meatloaf

      Pot Roast

      Chicken with Stuffing

      Spareribs and Savoy Cabbage

      Soups

      Chicken Soup

      Escarole Soup

      Lentil Soup with Pasta/ Pasta e Lenticchie

      Pasta e Fagioli

      Split Pea Soup

      Cakes Cookies Pies Tarts

      Anisette Knots

      Biscotti Regina Cookies with Sesame Seed

      Brown-Edge Butter Cookies

      Cheesecake

      Coffee Cake

      Crostoli

      Crumb Cake

      Linzertorte Cookies

      No-Roll Tart or Pie Dough

      Pastry Tarts

      Peach Crumble Pie

      Struffoli

      Zeppole

      References

      Preface

      Aunt Mil passed away on July 18, 2013, at the age of ninety-six. She got these recipes, now more than one hundred years ago, from her mother, our grandmother, Maria Castrataro, who was born in 1879 in Sala Consilina, a small town in Salerno, where Maria married George Castrataro, our grandfather. They came to America with six children and then had four more children. Aunt Mil was the youngest child, and she eventually became the scholar of the family. She graduated from Brooklyn College with a bachelor’s degree and from NYU with a master’s degree in French.

      On December 25, 2010, at the age of ninety-two, Aunt Mil gave Joe’s wife, Dottie, a wonderful Christmas present in a beautiful box with a crocheted cover. She gave Dottie each of her recipes, handwritten on index cards, so they could be carried down to future generations. Upon Aunt Mil’s death, Dottie gave those same recipes to members of the family in Aunt Mil’s honor. Within two weeks, one of our cousins put together a six-course dinner using mostly Aunt Mil’s recipes.

      In 1944, Aunt Mil married Anthony Bagnato, who was called by his nickname, Uncle Tuck. All the dinners she cooked were Italian except on Wednesdays and Saturdays. She did this every week through 2011—for sixty-seven years. That comes to 260 Italian meals a year, and Aunt Mil did this for sixty-seven years, bringing her total Italian meals cooked to more than 17,000. After having eaten many of her meals over the years, can certainly attest to the fact that she was qualified as an expert Italian cook.

      For us kids who were raised in such an environment—and there was a slew of us—we can remember waking up on Sunday mornings to the aroma of garlic and onions frying in olive oil. We knew

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