Today is my great-grandma’s (who I called Little Grandma because, well, she was little) birthday. She would have been 110 years old. Because of her, I can officially say I used to be bilingual. She only spoke Italian to me, and I understood every word. It’s easy to pick up on language when you’re under five years old. After she passed away, no one exclusively spoke Italian to me, and sadly, I lost it all. Ah well. It was something special I had with her, and I like it like that.
Little Grandma and me many moons ago:
Wash at least 2 bunches of escarole, (it shrinks like spinach) and put in a large pot. Not the huge one i make soup in.. like a 5 qt. Barely cover scalodie w water. add a drizzle of olive oil, and garlic. gma always used fresh, i use powder or jar. add a cube of beef or chicken bouillon. The rule for using the cubes is 1 cube per cup of water.. if i use about 3 cups of water i use just 2 cubes.. i dont want to broth to over power. Bring to a boil pushing it down into the water.. you can tell when its done.. it just takes about 5 mins or so. Now gma always drank the broth.. she said all the flavor and vitamins were there, i have to agree :) I served it to you guys like a soup, a little broth with lots of greens :)
Boil orzo or alphabets to very al dente. drain. put the noodles in broth (cubes) add cut up carrots or any other veggie u have on hand (cooked)…leave soupy. This was one of your favorite lunches when you were around 3 and older
Rice w Eggs (another one of your favorites)
cook rice as directed on top of stove, just before its done and still has water in it add beaten eggs (1 egg to 1 cup of rice) a little garlic powder, just a dash, a dash of salt. thats it. sometimes if we had left over scalodie, we would add it too. be creative.