Good Morning and HAPPY FATHER'S DAY to
all my A FOOD OBSESSION family and loyal followers...hoping this day brings you nothing but happiness and good things.
My thoughts of course turn to my own Dad who passed away in 2003, a tough as nails son of Sicilian Immigrants, born
in NYC, raised his family in Staten Island, and lived with my sisters in NJ after Mom passed away in 1999.  Not always
the most agreeable man, downright stubborn and quick to anger (Sicilian genes' fault) but behind that sometimes
crude exterior, was a man who loved his family deeply and took very good care of his wife and children.  A proud man
who could do anything with his hands, everyone of us has pieces of furniture he created, or electrical wiring, or carpen-
try or plumbing he installed, walls sheetrocked, floors finished...
   So in thinking of what to blog about, I am brought back to Sunday mornings...where Mom made a sauce every Sunday.
Most times is was the typical meat laden Sunday Gravy...sometimes a little lighter..Dad was not welcomed in Mom's
kitchen when she was cooking  (he definitely got in the way)..and when he tried his hand at cooking (he wasn't bad!)
she would just say "PASCINZIA" (patience in Napoletana-Grassanese dialect)..He made meatballs once using
leftover cinnamon bread....not the flavor anyone was expecting for dinner...and his chicken soup contained every bone
the chicken had in the soup....floating...but his intentions were good.
Here are Dad and I on June 19, 1976 on my High School graduation
day.  Note the Vinnie Barbarino-eqsue attire I am sporting! Every girl in High School was in love with John Travolta who
played that character in the sit-com Welcome Back Kotter.  This was even before Saturday Night Fever ( best movie ever)
came out.  So I did my best at 5'5" to have the Barbarino hair and clothes...the platform shoes helped add another 3
inches...I wasn't happy when they went out of style...Dad is sporting a 70's leisure suit...in front of our house in the
Travis section of Staten Island.
  On to my version of a pasta sauce which has
become quite popular in many Italian restaurants, Filetto di Pomodoro.  This is a sauce made with strips (filetto) of
the San Marzano plum tomatoes, flavored with onions and prosciutto, basil...simple.  All too many versions of this
are almost raw or tomato soupy in their execution..no care given to the fine ingredients which should be used.  For
enough sauce to dress 1 lb. of  pasta (the sauce goes great with tubed macaroni, ziti, penne, mostaccioli) you will
need 2 cans of San Marzano tomatoes.  In  a "scuul'a' bastt" or colander, drain the cans over a bowl to collect
the juice.  Let them drain for a good hour.  Then slice the tomatoes into strips and reserve in a bowl.  If at all
possible, ask your Italian Salumeria or Deli counter for any prosciutto rind they may have..most times you can
get this for free.  In a dutch oven or heavy bottomed sauce pan, add 2 tbs. of olive oil and a 2 inch piece of the
prosciutto rind.  The flavor that this will impart to your sauce is just incomparable.  Let this saute' for 10 minutes.
Then add 1 diced large onion.  Add a little salt and lots of black pepper...Let this saute' till the onions are done for
about 10 minutes on medium-low heat.  Stir frequently.  Now add 1/4 lb. of chopped sliced prosciutto and let this
cook with the onions for 5 minutes.
  This sauce base can be tossed with macaroni right now it is so
flavorful, a little more black pepper and some pecorino.  But let's continue...add the tomato strips and raise the heat
under the pot.  Let this sizzle for about 4 minutes, keep stirring gently, then add 1/2 of the reserved juices.  The rest
of the juice place in a tightly sealed container and use within 1 week. Tear up 2 basil leaves and let this simmer
now for 1/2 on low.  The sauce will thicken up nicely and you are ready to serve it. Cook for no more than 1/2 hour.
 Those little resevoirs of
prosciutto fat are great for dunking that hunk of Italian bread into...go ahead...no one's looking...the sprinkle some
grated cheese over it....
After the pasta is cooked, add it to a large stainless steel bowl and add 1/2 cup grated pecorino and 1tsp. of black
pepper.  Toss well.  This coats the pasta with the cheese and enhances all the flavors.  Then add 2 cups of the
sauce and serve, with sauce on the side.  Garnish with fresh basil...and more cheese if you like...i like..



On this Father's Day I give thanks for the gift of having a father who took care of me and for the the gift of being a
father to the two most special little girls in the whole world...WHO HAPPEN TO LOVE MY COOKING!!!  Enjoy
this day, whether you are a father or not, celebrate your life and those around you.  Buon Appetito!!!