Welcome June 21, the first
day of Summer..my favorite time of the year.  As far as food and eating go, it's just full of outdoor
eating, grilling, seafood and seasonal produce.  Today is also the Feast of San Luigi, yes, there
is a St.Luigi..It's a very very popular Italian men's name and when the immigrants came to America
it sounded closest to the English name Louis.  However, it really translates as Aloysius, a name
that was adapted by many Irish families.  Briefly, St.Luigi (Aloysius) lived in the north of Italy in
that land of cream and veal known as Lombardia (Lombardy).  This part of Italy edges up towards
Alpine Europe and dairy and cows are essentials of everyday life..from Ferragamo shoes to Osso
bucco Milanese...This statue of S.Luigi is actually from a town
in Sicily where a big feast goes on June 21.  Large numbers of devotees are found in Southern Italy
which is why the name is so popular.  My bisnonno(greatgrandfather) on my maternal grandfathers
side was Luigi Scaramuzzi, my grandmother's brother was Luigi Melito, my mom's brother is Luigi
Scaramuzzi (Uncle Louie). Luigina Scaramuzzi Clark, my mom's sister, and numerous cousins
with the names Luigi and Luigina or Lougene...
.and so on and so on. Typical Southern Italian-American, you can find
this name in every family from the region.  Tonight's blogpost recipe really is not a tradition that is
associated with San Luigi, but more inspired by the region he came from. My way of turning some
ingredients in the fridge into a dish that is made with Lombardian ingredients.  I will forever call it
Mostaccioli di San Luigi.  Any issues with that?  I love it.  Call it what ever you would like, it was a
synthesis of heavy cream, veal, basil, onions, garlic, olive oil, parmigiano-reggiano, fontina (or any
soft melting Italian cheese, maybe a sharp taleggio or milky mozzarella),sultanas, cherry tomatoes
from Italy and mostaccioli, a ziti cut like penne...so..if you can't find mostaccioli, use penne or ziti.
Mostaccioli not as popular here on the east coast...VERY popular with Italian-Americans in the Mid-
west.  Start with the meatballs..veal is king in Northern Italy, from costolette, to the popular Milanese
style fried veal cutlet, to Veal stews, cold Vitello Tonato and the elegant Osso Bucco, a braised
shank of veal.  I had 1 lb of ground veal.  This started the cooking off.
Soak 3 slices of white bread in 2 tbs. of heavy cream.  Squeeze dry, reserve the cream. finely mince
one clove of garlic, and 4 fresh basil leaves (don't even think of using dried basil, in fact, go right to your
cabinet and throw it out...at the risk of getting hate mail from readers, I will stand tall on this one..you
can find fresh basil almost year round in any supermarket..dried taste NOTHING like fresh..nothing.)
chopped, 1 egg, the reserved heavy cream, 1/8 cup grated parmigiano-reggiano, 1/2 tsp. of fresh
ground black pepper..mix is all together.  Now add 1/2 tsp. of kosher salt and then the meat, plus
2 tsp. of bread crumbs.  Blend till all mixed together, Then add 1 small box (the snack size) of golden
raisins (sultanas).  Incorporate into the mixture and let it rest for 10 minutes.  Roll into small 1 inch
meatballs and fry (DON'T BAKE THEM!!! I'M WATCHING YOU!!) till golden brown on all sides in olive
oil.  Remove them to a platter until you are done cooking them in batches.



Meanwhile, dice one medium onion and add it to the pan you just cooked the meatballs in.  Lower
the flame and let the onions soften, about 10 minutes, stir to keep them from sticking and burning.
Season with salt and pepper and then add a 14 oz. can of Imported Italian Cherry Tomatoes with
the juice, or 1/2 a can of 28 oz. San Marzanos. For this recipe I prefer the Cherry Tomatoes. Bring
this to a boil, add 3 fresh torn basil leaves and reduce to a simmer, adding all the meatballs to
the pan, gently coating with the sauce. Let this simmer on medium low for 20 minutes.  No more.
  Meanwhile, cook 1 lb of Mostaccioli till
al dente according to the package.  Drain, and add to a bowl.  Drizzle 1 tsp. of extra virgin olive
oil or 2 tsp. of sweet butter to the pasta along with a good grinding of black pepper, 1/8 cup
grated parmigiano-reggiano, 1/2 cup shredded taleggio, or fontina, or mozzarella and toss till
the all is mixed in and the cheese has started to melt.  Now add 2 tbs. of heavy cream and blend
well.

This creates a  nice creamy coating around the mostaccioli..really nice.  Now add the contents of the
pan, the sauce and meatballs and gently toss together.  The combo is awesome..very light in it's
flavors..with the cream, the cheese,sweet onion and basil being carried by the tomato through the dish.
This serves 6. 
Benvenuti al Lombardia, Welcome to Lombardy through my kitchen in Jersey.