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Favorite vendors at the Italian Feasts?
I went to the Feast of St. Rocco last month in my hometown of Malden (about 4 miles north of Boston) and had the best grilled braciole. It's easier to make than the traditional oven braciole and I think may be even better.
If you want to bring a little of the feast food home with you, here's the recipe on my blog:
http://rootsliving.com/?p=603
What's for Dinner? 09/01
Last night I created a pasta dish with what I had available. Chopped, pimento-stuffed green olives; two tomatoes; a handful of mozzarella cheese; about a half cup of grated pecorino cheese and some chopped parsley.
When penne was cooked, I drizzled olive oil on it and then everything listed above. Came out pretty good and looked festive: all green and red for Christmas in September!!
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About mmicheli
Website: http://www.rootsliving.com
Location: Boston, MA
About: I am a home cook of Italian ancestry that believes cooking is a passionate art and not something that is to be done scientifically, following a monotonous list of instructions like a passionless Martha Stewart.
Favorite foods: My favorite foods are often considered peasant fare: everything from my grandmother's recipe for chicken and polenta to Gus's fried chicken. And oh yeah, don't forget french food recipes from Julia Child and Paul Bocuse and pizza too.
Last bite on earth: Last night I made barbecued fried chicken, following the Neely's recipe.
When you eat there, tell the waiter to please give your compliments to the chef. Maybe even ask the chef's name and then give high praise. If you do this enough, eventually the chef will seek you out.