“Health Food of the Second World War”

My nana and I sat down to dinner the other night, enjoying
our usual conversation and wine.  As far
as traditional recipes, no one is more suited than my nana, Mary Ferlan from
Opatija, Croatia.  She considers herself
Italian as this was her first language and culture before the Second World War
divided up her region from Italy, into Jugoslavia and then finally Croatia. Her
description goes like this: Her roots are Balkan, but her culture is Italian.
Now a citizen of Toronto, Canada since the early 1950s, she is very much
Canadian but holds dear her traditions of Italian cooking.

She grew up in a family home with a large garden full of
vegetables, legumes and herbs. Everything was made on-site in the early 1920s
and of course, before that. So, here is a traditional Northern Italian (Friuli
region) recipe with the background on specific regional ingredients and the
steps used to make it.

Minestrone di Pasta é Faggioli

All amounts are approximate as large meals were common. This
is simple recipe, so just make the amount you need for yourself and your
guests!

Ingredients:

Romano beans-Picked, dried and soaked for 24 hours (or you
can buy them dried and soak them!)

Tube wheat pasta (or your favourite shape-you can substitute
spelt, kamut, etc)

Garlic, 2-3 cloves whole

Parsley, fresh handful chopped

Olive oil, 3 tablespoons

Whole wheat flour, 1 Cup

Salt & Pepper to taste

Pork shoulder (smoked): my nana and her family would go to
the local pig farmer north of Opatija, they were smoked for 2-3 years…

Instructions:

Bring a large pot of water to boil.  Simmer (slowly for 2 hours) the Romano beans.
In a separate large pot boil water for the pasta. Put the pasta, garlic and the
parsley to cook in the water.  When the
pasta is al dente, drain the water from the pasta. Add the beans (with the
water from the beans) and the pork shoulder in with the pasta. Cook until the
pasta is tender. Heat a saucepan and add olive oil.  Add the flour and carmelize until golden
brown. Take one large scoopful at a time of pasta and place in hot oil with
flour. Mix well for a minute or two. Add salt and pepper to taste. When done
each scoop put  the mixture into a large
serving bowl until all the pasta has been coated.  Remove the pork and slice. Serve on the side.
Add clover for garnish.

QUESTION:  Anyone who can comment on this would be appreciated. Why was the clover added to this recipe and used in most of the recipes of my Nana’s family (the region of Northern Italy is covered with clover)? Please comment on the nutritional or medicinal value of this plant.

Welcome to Feast of Flavour, Canada’s Holistic Food Experience

Is eating, drinking and having fun good for you?

It is when you do it our way.

Picture  savory grilled chicken and vegetables marinated in beer, garlic and fresh herbs or  sipping on properly fermented wine made in a  traditional way and all the unique flavour opportunities that would provide. Current research is now discovering all those flavours are  chemicals call phytonutrients and they have amazing health protective benefits. But that is not the only good news. Research is showing that have we put foods together like garlic and red wine, sauerkraut and sausage or  apples and cinnamon all have benefits beyond the individual food.

That means the recipe counts and all our favourite flavours have a benefit. This also means that Grandma  was probably right or that whatever traditions you inherited or learned for your older relative have merit. Feast of Flavour, Canada’s Holistic Food Experience is the exploration of these traditions and the research that back them up. So join the conversation. Tell us what Grandma told you and stay tuned for future postings including information about the four Feast of Flavour events scheduled for in Vancouver, Oct 22, Calgary, Oct 22, Toronto, Oct 23, and Ottawa Nov 5 and the foods, wines and beers we are serving  that will be so delicious. Join us at these interactive events as that is where the fun comes in with demos and food challenges and cooking information from chefs to help us prepare food we love so it loves us back!

Post a comment and tell us what Grandma told you. If you have a recipe to share – post it, we will research it and see if we can find out exactly what grandma knew.