September 18, 2017

When I was growing up, we mostly socialized within the extended family plus a very few close family friends (that’s you, Joe and Betty Slivosky!).

It was a time (the 60’s) and place (small-town Western Pennsylvania) where it was rare to call in advance of a visit. One just showed up. This usually happened in the evening after dinner, though almost never on Monday or Thursday when the stores downtown were open until 9 PM and we dressed and went shopping after dinner.

Everyone would sit around (usually in the kitchen) drinking coffee (with caffeine), chatting…and smoking. Oh, the smoking! Occasionally the men would drink beer but unless it was a holiday or celebration of some sort, hard liquor was a rarity.

On Sundays, visiting frequently occurred (or at least started) in the afternoon and there might be two or three stops before heading home.

I can’t tell you how many times I heard the same stories. It’s one of the ways I developed a connection with family members, like my maternal grandparents, who died when I was very young.

To be sure, sometimes my cousin Donna and I would abandon the adults and pursue some childhood activity but we still hung out in the kitchen much of the time.

Often times the conversation would veer towards food; things my grandmother would make, the huge platters of cannoli one of my great aunts would make, what was eaten on holidays, and on and on.

There was the oft-repeated reminder of how my grandfather could come home late at night with a group of friends and how my grandmother would cook for them near midnight. There were stories of my grandmother cleaning and cooking chicken feet. My mother would talk about the time she killed a chicken in the basement and it got away from her and ran, headless, around the room. My father would remind everyone that the only food he didn’t like was gnocchi.

Food was a central feature of our lives.

So was conversation.

There were also times I would just sit in the kitchen and chat with my mother for hours. Relatives and food were common topics of conversation. There were dishes my grandmother made that I heard about over and over but never tasted because my mother never made them for some inexplicable reason. One of them was a quickly sautéed veal chop with a pan sauce made of the drippings in the pan, crushed canned tomatoes, peas, and seasonings. Back in the days when I cooked veal, I actually made it. Now I do it with pork chops.

The other dish that stands out in my memory from these conversations is Tiella. My mother talked of it frequently but never made it. The instructions were basic, a layer of pasta, a layer of potatoes, a layer of zucchini, and a can of tomatoes crushed by hand and poured on top. The whole thing was then baked. There wasn’t much of a discussion of which seasonings to use or proportions of ingredients. It was just assumed it would have garlic (of course it would have garlic) and the herbs that were commonly used in our family. Proportions…well…it just needed to look “right.”

For the number of times my mother rhapsodized about this dish, I can’t figure out why she never made it.

The first time I tried to make it was in the early 1990’s at our little house on Griffin Street in Santa Fe. That first time around, it didn’t live up to the hype, for sure, but it christened the house in an odd way.

In November 1992 my mother, my husband’s mother, and my husband’s grandmother traveled to Santa Fe with us for Thanksgiving week. We looked at property and fell for a little (1151 square foot) house on Griffin Street. My mother was terminally ill at the time. When we got back home, my mother insisted that we use her money for the down payment, which we did. She kept saying that she wanted to live long enough to return to that house in the spring. It didn’t happen. She died in early January.

All of the kitchen gear, china, and glassware for the house on Griffin came from my mother’s house. So, it was fitting that I should make this dish for the first time using my mother’s kitchenware in a house that we owned thanks to her.

It took me many years of working (off and on) on the seasonings and proportions to get it to taste great. (Well, I think it does.) The only real liberty I took with the dish is to use fresh tomatoes rather than canned when I make this in the summer.

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Tiella (Southern Italian Vegetable and Pasta Casserole)

This is a wonderful late summer dish when tomatoes are at their peak. If you make it at other times, use a 28 ounce can of whole tomatoes in place of the tomato puree and fresh tomatoes. Pour the liquid in the can over the potatoes instead of the puree. Crush the tomatoes by hand, add the seasonings described for fresh tomatoes, and arrange the crushed tomatoes on top.

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Course

Mains, Sides, Vegetables, Vegetarian

Cuisine

Italian

Prep Time

1 hour

Cook Time

2 hours

Passive Time

30 minutes

Servings

people MetricUS Imperial

Ingredients

• 5 ounces ditalini pasta
• 21 ounces russet potatoes peeled and sliced ¼ inch thick
• 22 ounces small zucchini peeled and sliced ½ inch thick
• 2 pounds ripe tomatoes sliced ⅓ inch thick
• 1 cup tomato puree preferably homemade (see note)
• 3/4 cup grated Parmesan cheese
• 4 cloves garlic crushed
• 3/4 cup extra virgin olive oil
• 4-5 cloves garlic minced
• 1 tablespoon minced fresh rosemary
• 3 tablespoons minced fresh oregano
• 1/4 cup fresh basil cut into chiffonade
• 1/4 cup minced fresh parsley
• 1 cup breadcrumbs made from day old Italian or French bread
• salt
• black pepper freshly ground

Course Mains, Sides, Vegetables, Vegetarian Cuisine Italian Prep Time 1 hour Cook Time 2 hours Passive Time 30 minutes Servings people MetricUS Imperial Ingredients 5 ounces ditalini pasta 21 ounces russet potatoes peeled and sliced ¼ inch thick 22 ounces small zucchini peeled and sliced ½ inch thick 2 pounds ripe tomatoes sliced ⅓ inch thick 1 cup tomato puree preferably homemade (see note) 3/4 cup grated Parmesan cheese 4 cloves garlic crushed 3/4 cup extra virgin olive oil 4-5 cloves garlic minced 1 tablespoon minced fresh rosemary 3 tablespoons minced fresh oregano 1/4 cup fresh basil cut into chiffonade 1/4 cup minced fresh parsley 1 cup breadcrumbs made from day old Italian or French bread salt black pepper freshly ground

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Instructions

1. Preheat the oven to 350°F.
2. Combine the olive oil and crushed garlic in a small sauté pan. Sauté garlic until lightly browned. Remove the garlic and reserve the oil.
3. Put the raw ditalini in the bottom of a deep, circular casserole, approximately 10 inches in diameter. The pasta should form a single layer with a fair amount of extra room for it to expand.
4. Add 2 tablespoons of Parmesan cheese, ¼ of the minced garlic, and 2 tablespoons of the garlic oil and mix well.

   
5. In a bowl, toss the sliced potatoes with half the rosemary, ⅓ of the oregano, ¼ of the basil, 2 tablespoons of Parmesan cheese, ¼ of the minced garlic, 2 tablespoons of the garlic oil, and a generous amount of salt and pepper.

   
6. Arrange the potatoes neatly in overlapping layers on top of the ditalini. Do not wash the bowl.
7. Season the tomato puree with salt and pour over the potatoes.
8. In the same bowl used for the potatoes, toss the zucchini with the remaining oregano, ¼ of the basil, the remaining rosemary, 2 tablespoons of Parmesan cheese, ¼ of the minced garlic, 2 tablespoons of the garlic oil, and a generous amount of salt and pepper.
9. Arrange the zucchini on top of the potatoes. Do not wash the bowl.

   
10. Neatly arrange half the tomatoes on top of the zucchini. Season with half the remaining minced garlic, half the remaining basil, and salt and pepper.
11. Arrange the remaining tomatoes on top and season with salt and pepper as well as the remaining garlic, basil, and all the parsley.

    
12. Put the tiella in the preheated oven.
13. Remove the crusts from several slices of day-old Italian or French bread. Whiz the bread in a food processor to make coarse crumbs.

    
14. While the tiella bakes, toss the breadcrumbs with the remaining garlic oil in the bowl used for the potatoes and zucchini.
15. After the tiella has baked for 90 minutes, sprinkle the oiled crumbs on top and bake till golden, approximately 30 minutes more.
16. Allow to rest at least 30 minutes before serving. The tiella can be served warm or at room temperature. It can also be reheated in the oven briefly before serving, if desired.

    

Recipe Notes

Here’s the link for my recipe for homemade tomato puree (passata di pomodoro).

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