Although my Eastern European friends may disagree and my Irish friends may wonder if I've had one too many shots of espresso, cabbage did originate in Italy. The crinkly Savoy cabbage dates to the early 1500's when it was a popular wintertime vegetable in the Savoy, a region of Italy that borders on Switzerland and France. It was often sauteed with garlic and olive oil and served alone or with pasta.

  

In the mountainous valleys of the Valtellina, a region in Northern Italy a mere yodel away from Switzerland, that pasta would have been pizzichi, a crinkly edged pasta that looks like the shortened form of lasagna.  Pizzichi is made from farro, an unhybridized ancestor of modern wheat. It is difficult to find in the States but the rustic, toothsome flavor pairs well with braised cabbage and other vegetables making it well worth trying. 

Although Italy cannot claim St. Patrick as their favorite son, Patrick's parents were citizens of Rome so it's easy for Italians to translate the green in their flag to the "wearin of the green" on St. Patrick's Day. There are many Irish pubs in Italy and you can be sure they will be serving Guinness on draught and Irish whiskey on March 17th along with pasta and pizza and Irish Espresso. Here is a recipe by home roaster Jim Slaughter who claims it makes the best Irish Coffee in the world.

  

1 long shot of good espresso

2 fingers of Irish Whiskey (Jameson or Bushmills)

2 T brown sugar

FRESH heavy thick sweet cream made with a dollop of white sugar, beaten until it's the consistency of custard, but not whipped to fluffiness

Pour the whiskey and brown sugar into the Irish Whiskey glass together. Then use the espresso steamer to heat the whiskey until it is good and hot and the brown sugar is dissolved, about eight to ten seconds. CAREFULLY put a match or lighter to the glass and flame the whiskey for a few seconds. This adds to the flavor, and cuts down the alcohol, bringing the caffeine and alcohol into perfect balance.  Pull your shot, and dump it into the whiskey/brown sugar mixture. Between the espresso and the whiskey, your glass should be about 3/4 full (that's why you don't want to use a real big glass). Carefully pour the cold cream over the warm coffee/whiskey mixture right to the top of the glass. Then, before the cream gets warmed up, enjoy the cool, rich cream juxtaposed against the hot, strong coffee/whiskey.

For an Italian inspired St. Patrick's Day celebration, add some Bailey's to your cannoli filling and make Pasta with Cabbage and Caramelized Onions (I use pizzichi pasta when making this dish). I could suggest making a Corned Beef Ravioli but that might be almost as sacrilegious as a recipe for Corned Beef Pizza.

Pamela Marasco 

italytasteandtravel - "concierge inspired travel at a savy traveler price"