My ma tells me that one of the first phrases I learned to say was “che bella giornata,” or “what a beautiful day” in Italian. Leave it to my ma to teach me that at a young age! I’m 75% Italian and 25% Irish and very feisty, as most of you already know. Everything about me screams Italian; the fact that I drive a scooter, my loud voice, big nose (that I eventually grew into), choice of food, olive skin and temper! Oh, and my full name (before marriage) was Niccola Forte Iovino. Niccola, meaning ruler of the people, Forte, meaning strength and Iovino, that means I am wine. And you wonder why I’m so fierce and like a good Sauvignon!

I’m much happier being Niccola Nelson, because it seems people can actually pronounce my name correctly now, after only 31 years on this planet! And I haven’t spoken to my dad in years, (no pity-party here please) so out with the old and in with the new! And if I wasn’t a chef’s wife, who knows if I would’ve ever started cooking up a storm. Andy has no complaints, I can guarantee. But I’m still an Italian, to the bone, with or without the last name! 

So I can imagine your surprise when I tell you that today was my first attempt in making my own pizelle pastry and red sauce. Italians’ say red sauce, not pasta sauce or tomato sauce, it’s red sauce. Capice?! Since I’m enjoying using my slow-cooker so much, I thought I’d create a red sauce recipe that emulated the one I grew up savoring, while the pizelle recipe is pretty standard from one family to the next.

Tonight for dinner I’m having this red sauce with some quinoa pasta, and if you’ve never had that before, it’s just like regular pasta except healthier and lighter. I’m trying to convince my best and oldest friend Roxanne (we’ve been friends since first grade!) to give it a try even though she said quinoa is “gross looking”! She hasn’t had this version of the quinoa pasta yet so I’m hoping you and she will love it! She asked me if I get it at Whole Foods or at the regular market, to which I replied, “Girl, I can’t afford to shop at Whole Foods,” to which she replied “Oh thank God! Cause I can’t either!” This is why our friendship still works cross-country (she’s in Rhode Island) and after 17 years!!

This sauce cost me almost nothing to make! We’re streeeeeetching our budget ova here! The yellow cherry tomatoes are from my neighbor’s garden and the rest are from my Topsy Turvy plants. Everything I cook has plenty of garlic in it, so hence the whole bulb I’m using for the recipe below. I just can’t get enough! Also, I have so many fresh herbs in my garden that I used a medley of rosemary, parsley, thyme, and three types of basil… one of the seed’s even came from Italy!

Niccola Forte’s Homemade Slow-Cooked Red Sauce- makes 7 cups 

Ingredients:

-5 lbs. of tomatoes (I used cherry, Roma and heirloom)

-1/4 cup red wine

-1 red onion- diced

-1 bulb garlic- minced

-1 bay leaf

-1/2 tsp red chili flakes

-1 T olive oil

-1/2 cup fresh herbs

Directions:

1. In a pan, sauté the onion and garlic together with some olive oil. When they are brown, take them off the burner and add the herbs on top.

2. Cut and de-seed the large tomatoes as best you can. This is messy! I left the cherry tomatoes whole and I did not peel them.

3. Place the tomatoes in the slow-cooker and add all of the other ingredients.

4. Cook on high for four hours.

5. Take red sauce out and place in a blender until smooth.

6. Place in Tupperware or Mason jars and enjoy on things like pasta, pizza and bruschetta!

7. Manga!

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And my pizelle machine finally came in the mail from eBay and get this… it came slightly damaged, and when I told the seller, he told me sorry and to keep it and he refunded my money! Thank you to Anthony, the seller! Another beautiful Italiano! My aunt Addy used to make these thin, waffle like cookies, for me as a child and I hadn’t had one in years until today. I’ve had like four now in the past hour.. whoopsie! Don’t know what a pizelle is? Check it out here!

And I’m not gonna lie, it took me two tries to get the batter right because I added the sugar at the wrong time. I forget what a science the art of baking is sometimes. You learn something new everyday, as my ma always says. You can easily make this on a waffle maker instead but you won’t have the cute designs that my pizelle have!

Auntie Addy’s Homemade Pizelle Recipe- makes 50+

Ingredients:

-6 eggs

-1/2 cup vegetable oil

-1 tsp anise

-1 tsp vanilla

-3 cups flour (I used whole wheat)

-2 tsp baking powder

-1 1/2 cup sugar

-powdered sugar 

Directions:

1. In a mixer or Kitchen Aid, beat the eggs until they are smooth.

2. Add the oil, vanilla and anise.

3. Onto the mixture, sift the flour and baking powder.

4. Add the sugar and blend vigorously the dry ingredients into the egg mixture until smooth. The mixture will be sticky and stiff.

5. Drop a spoonful of the mixture onto the hot iron and bake for one minute, checking color halfway through.

6. Remove and place on a cooling rack.

7. Sprinkle powdered sugar on top and enjoy!

I’m off to SLO now to teach some yoga and I cannot wait to get home and enjoy some red sauce and quinoa and then a pizelle, in that order!

CIAO!