My grandparents emigrated in the 1890’s from Southern Italy like many of the Italians that settled in Rhode Island. It is said that between 1876 and 1900, up to 300,000. Italians set off for America each year in search of “la Bella Fortuna”, which means good fortune. They left to escape the poverty, political unrest, and natural disasters in their homeland. Many were farmers and laborers, some were craftsmen, but all of them were looking for a better life.
My family emigrated from the Puglia region in the Province of Foggia, from a little town called Vieste, jutting off the spur of the tip of the boot on the Adriatic Seacoast. Many of the dishes from Southern Italy incorporate fish, beans, vegetables, and tomatoes in the recipes.
Growing up, my grandfather taught me to dig for clams and quahogs, and pick mussels and periwinkles from the rocks. He planted the vegetable gardens and made wine. My grandmother made the bread, pizza dough, homemade macaroni and cookies. Everything was homemade and the recipes were simple.
Having grown up with traditional Italian food, made by wonderful cooks, and being a good cook, myself makes going to restaurants problematic. I have often been disappointed because I can make it better. When I do find a dish that I like, I try to identify the ingredients, the method used to make it, and then I try to duplicate the dish at home. Most of the time, I can come close! That being said, there are very few Italian restaurants I frequent.
One of my favorites is the Joe Marzilli’s Old Canteen, located on Federal Hill. Now there are many fine restaurants on “The Hill”, but if you are looking for great value, traditional food, and wonderful service go to the Old Canteen. Sal Marzilli, who took over the kitchen from his father, continues to serve all the favorite dishes. Some night soon, Sal Marzilli is going to allow me to observe the kitchen. I would love to see how the kitchen is managed, how are the entrees are timed to be ready to serve to everyone at the same table.
One of our favorite dishes is Sicilian Haddock. I have tried to duplicate the recipe and I have come close to the original. So I have decided to share my version of Sicilian Baked Fish. To serve six, you would need 2 pounds of fish, since it’s usually just me and my husband I buy about 3/4 of a pound of fish and just adjust the seasonings. You can also not use the hot peppers, but that’s what makes the dish!
Sicilian Haddock
Serves 6
Preheat oven to 350*
Grease shallow baking dish
2 pounds of haddock or scrod
2 tablespoons virgin olive oil
1 teaspoon red wine vinegar
1/2 teaspoon of finely chopped fresh parsley
2 cloves of minced garlic
3 tablespoons bread crumbs
3 tablespoon of deli sliced hot cherry peppers, chopped
Pat the fish dry and place in prepared pan. Mix together the oil, garlic, parsley, and vinegar and brush over the fish. Bake for about 25-30 minutes until the fish is opaque and flakes easily. Sprinkle the breads crumbs over the fish and broil until the crumbs are golden. Right before serving sprinkle the chopped cherry peppers over the top. You can also use pepperoncini, if you want it spicy, but not hot.
Mangia With Micheline 