Noreen Rosi writes,
My Mother in law was from Umbria, she moved to the USA after World War 1 to marry my Father in law,(who was also born in Northern Italy). He had journeyed here when he was 13 years of age to work in, with other relatives, the coal mines of Pennsylvania. Once the First World War was declared he was sent to Italy as an infantry soldier in the US army. The family raised three children in Utica, NY.
My Mother in law was from Umbria, she moved to the USA after World War 1 to marry my Father in law,(who was also born in Northern Italy). He had journeyed here when he was 13 years of age to work in, with other relatives, the coal mines of Pennsylvania. Once the First World War was declared he was sent to Italy as an infantry soldier in the US army. The family raised three children in Utica, NY.
Prep Time: 30 minutes
Cook Time: 30 minutes
Ingredients:
- A can of Italian anchovies
- A can of Italian Tuna fish packed in oil
- A can of garbanzo beans
- Pasta (the shape of choice)
Preparation:
Continuing from the introduction, Noreen says:
One of her many recipes was a Tuna, Anchovies and Pasta dish the family called Gramma Rosi's Tuna Sauce.
She would take a can of Italian anchovies, a can of Italian Tuna fish packed in 1/2 to 3/4 cup of Olive Oil, and a can of Garbanzo beans (chick peas), and simmer the sauce with water added from the Tuna fish can. Once the water had evaporated she would pour this sauce over pasta. I now use shells (the shape) as the beans will go into the shells and they make a nice presentation. Sprinkle a little Parmesan cheese and hot pepper flakes if desired.
I just thought I would share this with you. Many of my friends and family on my side of the tree have enjoyed this dish with us over the years. Once they hear how it is made they will be amazed that they liked it as much as they do. Another of her many dishes she would make was a delicious hard sausage made with liver and citrus -called "Matsafeela",- (spelling is wrong I know, but, it is phonemically correct). Now, that they are both gone that is a dish forever lost to the family.
Cordially,
Noreen Rosi
And I say, first of all, many thanks to Noreen. I'm looking for, but haven't yet found anything on the sausage. If anyone knows, and can share, we'd be grateful.
___________
The nicest thing about the Internet is how it can bring people together. Bill Pisarra writes,
Kyle,
I'm finding references to an Umbrian pork liver sausage called mazzafegati, some versions of which contain orange peel. I'm not familiar with it myself but turned it up on the internet using the clues Noreen provided. If you search on "Mazzafegati" you'll find much of interest. It's hard to avoid the conclusion that this is the sausage Noreen refers to, or is at least an ancestor of it.
I find it interesting, and personally amusing, that Noreen says "matsafeela" is phonetically correct. That may well be what Grandma Rosi was saying, or may not. I can think of lots of examples of first or second generation Italian-Americans, myself included, remembering their parents or grandparents pronunciations and/or usage of certain Italian words...only to find later in life that the real pronunciation and/or meaning is not quite correct. That can happen for a number of different reasons - it may be in the speaker or in the listener or both - and is an interesting phenomenon, and I suspect is the case here.
One of her many recipes was a Tuna, Anchovies and Pasta dish the family called Gramma Rosi's Tuna Sauce.
She would take a can of Italian anchovies, a can of Italian Tuna fish packed in 1/2 to 3/4 cup of Olive Oil, and a can of Garbanzo beans (chick peas), and simmer the sauce with water added from the Tuna fish can. Once the water had evaporated she would pour this sauce over pasta. I now use shells (the shape) as the beans will go into the shells and they make a nice presentation. Sprinkle a little Parmesan cheese and hot pepper flakes if desired.
I just thought I would share this with you. Many of my friends and family on my side of the tree have enjoyed this dish with us over the years. Once they hear how it is made they will be amazed that they liked it as much as they do. Another of her many dishes she would make was a delicious hard sausage made with liver and citrus -called "Matsafeela",- (spelling is wrong I know, but, it is phonemically correct). Now, that they are both gone that is a dish forever lost to the family.
Cordially,
Noreen Rosi
And I say, first of all, many thanks to Noreen. I'm looking for, but haven't yet found anything on the sausage. If anyone knows, and can share, we'd be grateful.
___________
The nicest thing about the Internet is how it can bring people together. Bill Pisarra writes,
Kyle,
I'm finding references to an Umbrian pork liver sausage called mazzafegati, some versions of which contain orange peel. I'm not familiar with it myself but turned it up on the internet using the clues Noreen provided. If you search on "Mazzafegati" you'll find much of interest. It's hard to avoid the conclusion that this is the sausage Noreen refers to, or is at least an ancestor of it.
I find it interesting, and personally amusing, that Noreen says "matsafeela" is phonetically correct. That may well be what Grandma Rosi was saying, or may not. I can think of lots of examples of first or second generation Italian-Americans, myself included, remembering their parents or grandparents pronunciations and/or usage of certain Italian words...only to find later in life that the real pronunciation and/or meaning is not quite correct. That can happen for a number of different reasons - it may be in the speaker or in the listener or both - and is an interesting phenomenon, and I suspect is the case here.
