Cannoli, Sausage and Peppers Hero, Zeppolas…Mangia Tutti!

HOLY CANNOLI, If you are fortunate enough to be in NYC any time between September 16^th and the 24^th, you must make a special pilgrimage to Little Italy, which has become sadly extremely little over the years as I have fond memories of going to Little Italy with my Dad to buy Italian specialty items around the holidays. During those days you will be able to enjoy the renowned Feast of San Gennaro along much decorated Mulberry Street between Canal and Houston Streets and some streets in-between.  There will also be a festival stage located on the corner of Grand and Motts Streets where you can enjoy live entertainment each night beginning around 6:30pm. However, the feast activities run from morning to late into the night.  Feasts in celebration of San Gennaro take place in many parts of the USA but the largest and widely known takes place in Little Italy in NYC. It has taken place since 1926.

San Gennaro, known by some as St. Januarius, is the patron saint and protector of the city of Naples.  He was the Bishop of Benevento, Italy and died a martyr in 305 AD.  His feast day is celebrated every year on September 19^th the day he was beheaded.  Blood was collected by a pious woman and enclosed inside two ampoules.  These became a typical iconographic symbol of San Gennaro.  His blood is believed to be part of many miracles.  On September 19^th, the two vials that are kept safely locked behind the altar at the Reale Capella de Tesoro di San Gennaro (Chapel of the Treasures of San Gennaro) located in the Cathedral of Naples are removed for adoration and mass and then safely returned. 

People will flock to the Feast of San Gennaro in NYC from far and wide, especially those who once considered this area home and have moved away.  Many make the pilgrimage each year.  As you walk and saunter through the stalls, with the many aromas wafting through the air you will be hard pressed to figure out at which stall you will begin your eating marathon.  Sausage and peppers, meatballs, eggplant and chicken parm sandwiches – not to mention zeppoles and cannoli.  You can’t go wrong with any of the above.  Just come hungry.

My biggest suggestion and one I would certainly not miss doing, is taking a little sidestep as you leave the feast, and venture over to Veniero’s Pastry at 342 East 11^th Street between 1^st and 2^nd Avenues. (This pastry shop was well known to us as during  our growing up years as each of our families bought many holiday sweets from them. Veniero’s supplied our wedding cake and plates of cookies for each table at the reception.  We recently celebrated our 60th Wedding Anniversary and had a 5 lb cookie platter delivered for our celebration dinner.)  Once you enter Veniero’s you will be overwhelmed by the glorious selections of pastries. You can’t go wrong there.  You can sit and rest your weary bones from walking the streets of the Feast and enjoy a dolci. Veniero’s has been in business since 1894 when founded by Antonio Veniero who fled Vico Equense at the age of 15, determined to make his mark in America.  Without any doubt, he did. It is still run by family today.  What a way to end a feast.

NOTE: If you can’t get to the Feast just get in the spirit by whipping up a pizza of your own for the family or how about a sizzling Sausage, Pepper and Onion Hero ending with a cannoli or two!       Goditelo tutto!

SAUSAGE PEPPERS ONIONS AND POTATOES

This is Italian comfort food and always a favorite whenever 

I make it for my family or bring it to a social get together.

3 Tbsp. Olive Oil
4-6 Large Yukon Gold Potatoes – Peeled and thinly sliced
4-5 Large Bell Peppers – red, yellow and orange, seeded and sliced
3/4 C. Chicken Stock – more as needed
2 Cloves Garlic – peeled and left whole
2 lbs. Italian Sausage – hot or mild, cut into 1 1/2 in pieces
1/4 C. Olive Oil
4 Large Onions – cut into thick slices
3/4 C. White Wine – your favorite
2 tsp. Dried Oregano
Good sprinkling of garlic powder
Salt and Black Pepper to taste

Preheat oven to 400º.

Serves 6 – 8

Heat 3 tablespoons of olive oil in a large skillet, preferably cast iron, over medium heat. Add the cut sausage links and cook until browned.  Transfer to a separate large baking dish that has been very lightly oiled and keep warm.

Pour ¼ cup of olive into the pan with the sausage drippings and when hot, cook the potatoes in batches so that they are not crowded, until they are browned. Turn them over to lightly brown both sides.  Place the cooked potatoes over the sausage in the baking dish. Leave the oil in the skillet.

Add the peppers along with the onions into the skillet and cook, turning for a few minutes.  Add the wine and the chicken stock and gently stir all together along with the salt pepper and dried oregano that you massage through your fingers as you sprinkle over all. Mix al together and bake in a preheated oven until hot and bubbly – about 30 minutes.

Serve with crusty Italian sandwich rolls.

BUON MANGIATA!