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The Culinary Joys Found In The Promise Trilogy

Step Into the Flavorful World of 1920s Italian Heritage

Ciao amici! Bette Hardwick here, whisking you away to the heart of Italian immigrant life in 1918 New York City. Join me as we explore the mouthwatering scenes and savory secrets from Sherilyn’s upcoming novel, “The Promise Trilogy.”

Set against the bustling streets of the Big Apple, this trilogy brings to life the vibrant energy and rich culinary traditions of immigrant families like the Santoros.

Step into Mama Santoro’s kitchen, where the air is thick with the aroma of simmering sauces and freshly baked bread. In this bustling haven, cooking isn’t just a chore – it’s a cherished ritual that binds families together, creating memories that last a lifetime. From the clatter of pots and pans to the laughter of a rambunctious family, every meal is a celebration of love, tradition, and togetherness.

But why is food so important to the Santoros? It’s more than just sustenance; it’s a way of life, a reflection of their history, and a means of preserving tradition. As immigrants far from home, these recipes are time capsules, preserving the flavors and memories of generations past. Each dish tells a story, carrying with it the love and labor of those who came before.

And now, I have a special treat for you straight from the pages of “The Promise Trilogy” – Mama Santoro’s famous Funghi Trifolati recipe. This mouthwatering dish showcases the flavor of mushrooms enhanced with garlic, parsley, olive oil, and sometimes a splash of white wine. It’s a simple yet delicious taste of Italy that’s sure to transport you to Mama’s kitchen with every bite.

Ingredients:

– 500g mixed mushrooms (such as button, cremini, shiitake), cleaned and sliced
– 2 cloves of garlic, minced
– 2 tablespoons olive oil
– 2 tablespoons unsalted butter
– 1 tablespoon fresh parsley, finely chopped
– Salt and pepper to taste
– A splash of white wine (optional)
– Lemon zest (optional)

Instructions:

1. Heat the olive oil and butter in a large skillet over medium heat until the butter is melted.
2. Add the minced garlic to the skillet and sauté for about 1 minute, until fragrant.
3. Add the sliced mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms are tender and browned, about 8-10 minutes.
4. If using, add a splash of white wine to the skillet and cook for another 2-3 minutes, allowing the alcohol to evaporate.
5. Season the mushrooms with salt and pepper to taste. Stir in the chopped parsley and lemon zest, if using.
6. Remove the skillet from heat and serve the Funghi Trifolati hot as a side dish or over pasta.

So, grab your apron and get ready to embark on a culinary journey through 1920s Italian heritage. From savory sauces to hearty meatballs, each recipe is a testament to the power of food to bring families together and keep traditions alive. And remember, as Mama always says, “There’s never enough salt.”

Buon appetito! Get ready to savor the flavors and stories woven into every bite of Mama Santoro’s kitchen creations.

 

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