Before I get started, please allow me to apologize for my absence these past few weeks. I was surprised to hear that people noticed I hadn’t been posting, but glad to know that I do have committed readers out there!
The holidays are officially upon us, and the weeks since Thanksgiving have been pretty hectic. But the tree is up, the stockings are hung by 3M hooks on my door with care, gifts have all been bought and wrapped, and the cards are in the mail. The only thing left to do is COOK!
Here’s what’s on my list to prepare over the next few days:
• Chicken soup (the tortellini tradition carries over to Christmas, where I believe it rightfully belongs)
• Oatmeal raisin cookies (my brother’s favorites, and the only way I can give him a gift without him feeling like I gave him a gift… long story)
• Torta di pittata
Torta di pittata, affectionately known as torta pittat, or just plain torta, by my Italian relatives, is the most important item on that list. Honestly, if I don’t get around to making the oatmeal raisin cookies, no one would even notice. If I decided to cheat, and use store bought chicken broth instead of homemade, I’ll probably still get told that it’s the best I’ve ever made (somehow this soup magically gets better every year – not sure how, but I’ll take the compliment). But if I screw up the torta, I’m out of the family. While it’s a tempting punishment at times, I’m still going to try my best.
Torta pittat is basically an Italian potato pie. The potato is the only ingredient that won’t give you heartburn or a heart attack. The other ingredients are a veritable death sentence – onions, romano cheese, parmesan cheese, butter, and eggs. And I’m talking about lots of butter, onions and cheese. I am unable to share the exact recipe – again, I’ll get kicked out of the family – but you basically mix all these things together and spread it on a thin crust and bake it. When it’s done, you sprinkle it with a little sugar and eat all your stomach (and heart, blood pressure, arteries, etc) can take.
I never actually liked torta before, but once I started making it myself I developed a taste for it. It’s amazing what pride of ownership will due for your taste buds.
So talking about torta is the easy part. Not screwing it up – that’s where the challenge lie.
The filling always comes out good – seriously, what’s not to like about potato, butter, eggs, cheese and onions all mixed together and baked? It’s like the world’s guiltiest mashed potato mix. But for some reason, I struggle with the crust. Every other year it gives me trouble. If I remember correctly, last year was a bad year, so this year should be an easy one. But, then again, I plan to make two batches so that I can bring some to B’s family. Does that put the odds against me? Maybe, if I’m lucky, it’s not every other year, but every other batch.
I would like to think it’s an every other year plague, but given my track record with cooking for B, I’m guessing it’s going to be an every other batch problem.
Truth be told, no one really notices when the crust is not right – the filling is 99% of the torta, and that’s all anyone really cares about. But it drives me crazy because it is so simple and when it gives me trouble, it does so to the point of tears. Literally, I get so frustrated I just start crying. It’s not the most productive way to deal with stress in the kitchen, but it is what it is.
Tomorrow I will make my shopping list – figure out how many pounds (yes, pounds) of potatoes, onion, cheese and butter I need to make two recipes of torta di pittata. Tuesday I will shop, and Wednesday I will cook. Thursday I will let you all know how horribly wrong it all went. (My eyes will be too red from crying to update you any sooner!)
Merry Christmas and/or Happy Hanukkah to you all!
