An Umbria Thanksgiving: More Than a Pino Turkey
As always, we celebrate our Thanksgiving the Sunday after the holiday and fourteen of us celebrated the Festa di Ringraziamento together this year.
….and today for lunch, I nibbled bits of our leftovers..
There was still a bit of our “re-invented” Waldorf salad (with yogurt and local grapes, our olive oil…and more), creamed onions (with Trinidad rum and our crushed walnuts on top), zucca agliata (that savory squash dish of Ustica, island off Sicily, which has become a Festa di Ringraziamento standard for us) and our niece Alonda’s vegan cornbread (the BEST ever):
I relished a slice of Giulia’s tasty pumpkin pie for dessert but had no room for the cake Peppa had brought us the day before.
There were no more oven-baked celery turnip strips. Seasoned with herbs, they’d scored high with Peppa who won the leftovers. I think all had enjoyed the beet/arugula salad with pumpkin seeds, our walnuts, apples and balsamic vinegar was enjoyed: non left.
Our first course, Signora Anna’s homemade gnocchi (with a buonissimo tomato/mushroom sauce) had disappeared rapidly – and with gusto:
The oven-roasted potatoes with garlic and rosemary sold out, too. As had Pino’s turkey: no leftovers.
Imagine a feast for fourteen highlighted by two turkey thighs. But deboned and seasoned as only Pino can season a turkey. That tacchino di Pino which always stars at our Thanksgiving feasts. You can learn how he does it step-by-step right here in a past blog note.
Pino mixes it with the lard our butcher Francesco sent home with the two turkey thighs he’d deboned.
A day of thanks most truly. And not just for the tacchino di Pino. To each of you who shared the day with us, mille grazie.