by David
Adams
I grew up in a family that had English
and German background. Needless to say, those origins didn't foster
an inclination towards Italian cooking. But, that all changed, thanks
to my late Aunt Dorothy and her marriage to my late Uncle Alphonse Serena.
Back in the 1930ís, my mother, Evelyn, and her sister, Dorothy,
were professional singers on the nightclub circuit and the radio. Aunt
Dorothy met Uncle Al during a local radio broadcast in Pittsburgh. The
rest is history. Uncle Al came immigrated from Naples in 1903. For a
time, he slept on the park benches at Coney Island while seeking gainful
employment in the 'promised land'of America. He worked, went to school,
and became an insurance agent for a company in New York City. He eventually
rose to be a successful businessman in Norwalk, Connecticut. He was
Chairman of the Connecticut Democratic Party for a while and a was a
friend of our late President, John F. Kennedy. Unfortunately, I have
no photo of him to this day. But, in the catalog of my memory, I can
still see him in the kitchen with his swarthy southern Italian complexion,
piercing green eyes, and his commanding nature. Al had many passions
including his beloved opera and, most of all, cooking. Knowing my mother
to be an excellent cook, Uncle Al became her mentor in the art of authentic
Italian cuisine. I remember very well the smells that emanated from
our kitchen while the strains of La Dona Mobile'lingered in the air.
Uncle Al's culinary method was to emphasize ingredients and patience,
not to mention, good wine and conversation during preparation. As young
boy in the 1950ís, I had all the interests that one would expect
for a kid my age, with one exception. Uncle Al's and my mother's passion
for cooking somehow began to mesmerize me. On his visits, I would query
him continually on his expertise with sauces, meats, ingredients, and
various pastas. Once it was in my blood, I could never look back. Al
always related the importance of tradition and its preservation. Though
Uncle Al and my mother are not here anymore, I carry on that tradition
to this day. In keeping with that legacy, I pass on Al's and my mother's
recipe for Ragu Neapolitano. While preparing it, don't be surprised
if you hear a faint chorus of Rigoletto in the background. It's just
Mom and Uncle Al giving you their approval with love.
Meet David:
David Adams is a retired engineer and freelance writer living in Atlanta,
GA. In addition to his love of cooking, he enjoys fishing, the arts,
sports, and doddering his attention to his grandchildren.
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