Family History through Recipes

 

Sometimes Family History extends beyond bloodlines.

Meet Cora.

Carmela Petriello McKee.

Cora and her husband Gerald lived upstairs from my husband's mom and dad. Cora never had children, and for nearly fourteen years, it appeared Al and Angie Totoro wouldn't either. When Geoff was born, both couples rejoiced. But when Gerald died two years later, Cora became family.

Cora came from a family of nine. Both her parents were born in the Campania region of Italy -- in a small village about an hour from Naples.  

Her parents likely immigrated to America sometime prior to 1890 because the 1930 census shows her three older siblings, Luigi (Louis), Giuseppe (Joseph), and Incoronata (Mary) were born in Pennsylvania between 1890 and 1895.

Sicilia ship manifest 1901

Then the family of five apparently returned to the mother country because in 1901 they are listed on the Sicilia's ship manifest. That passenger list shows two additional children added to the family: Francis (born in 1898) and Mariannina (born 1901).

Once back in Pennsylvania, Kate (1902) and baby Cora (1905) completed the family.

The first time I met Cora was in 1980.  My then-boyfriend invited me to the family's Christmas Eve Vigil. "I hope you like fish," he warned.

While the spread was not as extensive as the typical Feast of Seven Fishes, it was nevertheless bountiful. We began the meal with an appetizer of deep-dish ricotta pizza. Guests nibbled in the living room while Cora and Angie set the dining room table.

• Angel Hair Pasta with Aioli sauce (anchovy, garlic, and olive oil)
• Baccala (salted cod) salad
• Zeppoles (fried baccala fritters)
• Fried whiting
• Spinach bread
• Mushroom casserole
• and of course, plenty of Italian bread

I'm sure there was enough food to feed the neighborhood. Italians subscribe to the "Abbodanza" life. And Cora, our 4-foot 10-inch spitfire, prepared the entire feast!

After the dishes were washed and dried, and leftovers put away, we returned to the table for dessert. Cora not only cooked the feast, but she also baked an assortment of cookies: colorful Anginettis, Boozy balls, and Strufoli (honey balls) - as well as the holiday mincemeat pie ("the secret is to soak the raisins in rum for six weeks or more.") A freshly brewed pot of Sanka was provided, as well as a shot (or two) of Sambucca or Amaretto.

When Geoff and I married in 1982, we continued to celebrate Christmas Eve at Cora's apartment. That is, until we moved to Kansas in 1990.

I was determined to learn these family recipes and pass down this Italian tradition to my children. Unfortunately, Cora's recipes included such elusive directions as "a pinch of this" or knead "until it feels right."

So that year Cora came to Kansas and we prepared the feast together. Every time she eyeballed an ingredient, I painstakingly measured it and added the detail to the recipe.

We have modified the feast over the years to suit our tastes. We replaced Baccala fritters with king crab legs, and shrimp takes the place of fried whiting. But some traditions continue to this day: Aioli, Spinach Bread, and Strufoli to name a few.

Three years ago I decided it was time to pass along these recipes, as well as some memorable holiday stories, to my children. Since a few close friends expressed interest as well, I self-published the book: Italian Family Christmas. It is my way to honor Cora. Her legacy will live on in the hearts of her great-grandchildren and beyond.

Abbodanza!