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Bob Furlin

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Italian Redneck Cookbook
by Bob Furlin   
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See larger image

Cook Book

Category:  Cooking/Food/Wine
Publisher: Lulu

ISBN-10:  0557721776

Pages: 134

ISBN-13: 9780557721771


The ‘Italian Redneck Cookbook’ brings an assortment of recipes and trivial information that will enlighten, it will satisfy your taste buds, and at times cause you to laugh or at least smile. Find out about a Sheepshead and the super-hero of veggies plus other recipes told from a unique aspect.

Why and How!!

A

brief explanation of why and how the ‘Italian Redneck

Cookbook’ originated may be in order.

The term ‘Redneck’ in the title should not be confused with the

popular understanding of that term. The stereotype painted by

some as a derogatory epithet of the lifestyle of the Southern lower

class is far from what the title infers.

The Redneck Author being Italian is proud of his heritage and

ties to those who paid a high price to achieve equality of wages and

social status.

The term redneck originated in Scotland around 1638 during

the persecution of the Lowland Presbyterians by the Church of

England.

The Lowlanders protested and wore red pieces of cloth around

their neck hence the term ‘redneck’ which became a Scottish slang

word for dissenter. Many of these people settled in the

Appalachian Mountains and the term was coined by an author in

1830. It eventually turned into a derogatory slang word referring to

poor Southern white farmers.

The title of this book refers to a completely different meaning

of the term ‘redneck’. My dad was a miner in the coal fields of

Western Pennsylvania and a member of the United Mine Workers

of America. The union and rival unions used the term redneck and

a red bandana, in order to build multiracial unions of white, black,

and immigrant miners in the strike-ridden coalfields of northern

and central Appalachia between 1912 and 1936.



Excerpt

MOM’S GNOCCHI (‘noki, ‘njoki):
N'YO-kee; singular gnocco) are various thick, soft dumplings...
They may be made from semolina, ordinary wheat, flour, potato, bread crumbs, or similar ingredients. The smaller forms are called gnocchetti.
The word gnocchi means "lumps", and may derive from nocchio, a knot in the wood, or from nocca (knuckle). It has been a traditional Italian pasta type of probably Middle Eastern origin since
Roman times.
I can remember when my mother was about eighty-two and she was visiting us in North Carolina and the small town we lived in at the time. She wanted to make gnocchi and needed some
ingredients we didn’t have. I took her to a small store part of a national grocery chain and she went her way while I went to find a few things we needed.
I finished and went looking for her. I found her talking to
another Redneck, the Store Manager, and heard him say.
“What did you say you were making?” I could see a look of ‘you dirty old lady’ on his face.
She told him again and he repeated the word as he heard it.
The word he used was a slang term for sexual intercourse spelled
‘nookie’.
I quickly interrupted their miss communication explaining what she was making. It seemed to embarrass him but one never knows about a Redneck. Mom the Italian Redneck never heard the word he used before and I never told her what it meant.
So watch out they can get you in trouble because making
Gnocchi isn’t for those who are scared off easily and many, many
things can go wrong. Gnocchi-making takes practice, patience, and
persistence. At their best potato gnocchi can be light and delicate
but at their worst they could be dense, rubbery, or soggy. At the
very worst the gnocchi will come apart in the boiling water before
they ever reach the plate.
Ingredients:
Flour – 2 cups all purpose flour
Salt – 1 teaspoon
Eggs – two beaten
Potatoes – 2 lbs russets
Directions:
Fill a large pot with cold water and salt the water. Leave
the skins on and scrub the potatoes. Cut them in half and
place them in the pot and bring the water to a boil. Cook the
potatoes until tender throughout, this takes roughly 40-50 minutes.
Remove one at a time from the boiling water and place on
a cutting board then immediately remove the skin. They are
hot, so be careful as you need to have them hot to easily
remove the skin. Then mash with a fork. Don’t over mash
you want even consistency with no lumps. Repeat until you
finish with all the potatoes. You should have a number of small piles of mashed potatoes on the board.
Save the potato water and let the small piles of potatoes cool on the cutting board. When cool pull all the piles into one mound. Sprinkle the beaten egg and 3/4 cup of the flour
across the top of the mound. Knead the dough very gently and if dough is tacky or sticky add a little flour until it fills billowy.
Cut the dough into six to eight pieces then roll each piece into a long log about the thickness of your thumb. Cut into ¾ inch pieces or ½ the length of a fork and sprinkle with a little flour.
Use the fork and press lightly down the length of the piece until the little bugger curls up into sort of a C. There is a reason to do this because when that cute little thing gets into the sauce it will trap some of it.
This takes practice so be patient as I still make a mess of some as I never said I was a Chef just an Italian Redneck.


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