Born a Chef

Copyright © 2011 by Paolo Pala. 302742-PALA

ISBN:      Ebook      978-1-4990-9623-1

All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without permission in writing from the copyright owner.

Xlibris

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Contents

Author’s Note

Introduction

Introduction to My Recipes

La Mie Ricette

Chapter 1

So began the journey of my life. A journey of ups and downs; of happiness, and sometimes sadness.

Salsa Al Pomodoro

Chapter 2

(The first time I cooked pasta)

Salsa Bolognese

Chapter 3

(Enjoying cooking)

Minestrone Soup

Chapter 4

(The Killing of a fifteen year old boy: Antonio Orru’)

Zuppeta di Zucca

Young in the 50s

Funghetti Al’Aglio

Chapter 5

(Bringing dinner to granddad in the vineyard)

Bruschetta ai Pomodorini

Chapter 6

(Goats in the mountains)

Insalata Caprese

Chapter 7

(The Killing of the Pig)

Insalata Capriola

Chapter 8

(The Killing of Caiddu)

Antipasto Misto di Carne

Chapter 9

(The Grain Harvest)

Capellini ai Funghi Selvatici

Chapter 10

(Grapes Harvest)

Cullirgionis

Chapter 11

Su Pranteri - Spring Onions

Ravioli Burro e Salvia

Chapter 12

(Mariangela my Oldest Sister)

Malloreddus A La Sarda

Chapter 13

(Guardians of the Vineyard)

Fettuccini Pollo e Gamberi

Chapter 14

(The Picnic)

Fettuccini Pancetta e Crema

Chapter 15

(Wild Mushrooms)

Fettuccini Con Gamberi e Avocado

Chapter 16

(Bad Feelings About?....)

Fettuccini Prosciuto e Funghi

Chapter 17

(The Pineddu i Mallingioni)

Gli Spaghetti Alle Vongole Veraci

Chapter 18

The Rocks that My Father Built the House with Perda De Ferru Stone of Steel

Le Linguini del Pescatore

Chapter 19

(My First Communion)

Risotto ai Funghi

Chapter 20

(The Santa Caterina Festivities)

Zuppa di Pesce

Chapter 21

(Great Grandma)

Spigola al Cartocio

Chapter 22

(Il Bandito Mesina)

Dentice di Scoglio Arrosto

Making Our Own Toys

Gamberoni Costa Smeralde

Chapter 23

(My First Job)

Pollastrino Diavola

Chapter 24

(The Way to Milan)

Petto Di Pollo Alla Bacco

Chapter 25

(In Milan Looking for a Job)

Arrosto Di Manzo

Chapter 26

(The Holiday Back to my Roots. Home)

Arrosto D’Agnello e Patate

Chapter 27

(The New Job after Holiday)

Arrosto Di Maiale (Filetto)

Chapter 28

(The Journey to the Real Army Camp)

Zabaglione

Chapter 29

(Back to Milano)

The Story of How I Learned to Make The Cannoli

Cannoli

Ciccolato Sogno

Chapter 30

(Del Gallo Al Cantinone)

Paolo’s Tiramisu

Author’s Note

This is a story of a young boy, a smart kid. He later became a chef, his food appreciated by so many for its simplicity and taste.

This book is dedicated to my loved ones; those who are gone, those who are still here. They have a special place in my heart, and they are always in my thoughts.

The first one is my great grandmother, Anna Irene. You filled my heart with love and happiness the first few years of my life. You are always in my heart. July 1872-1959, age 87.

And you Nonna Vechia, I was blessed to have you as my Nonna. You filled the first fifteen years of my life with joy. You, together with granddad, will always be on top of my list for those wonderful years before I left for Milano. Your tears of happiness welcomed me whenever I visited. You, with your open arms, held me so tight, with never ending kisses. You embraced me, you wouldn’t let go. It wasn’t very nice to leave home at such a young age, to leave behind all those wonderful times. You died of old age, still looking as beautiful as ever. I wasn’t there to say farewell, and as I am writing this my eyes are full of tears. Oh how much I miss you. 9th April 1898-30th July 1992, age 94. I will never forget you until the day I die, and we will meet again in heaven.

Then there is my Mamma. You are just like my grandma, your mamma. You had thirteen children, and worked so hard to keep us all in good health. Yes, you had done your best. How you suffered, losing your husband at such a young age, then your first born, Nicolino, followed by your other son, Matteo. Even after all this you are alive and well. You are now 89 and still going strong. I hope you live to be 100, I love

you Mamma.

Then my father, whom I loved so much. What a father he was. You taught me so much about life and I am very grateful. There is an emptiness in my heart, I miss you and I miss your cuddles and I tuoi Abbraci still now after 40 years: I still remember you. I don’t think that any other son has missed his father like I have you. I remember 7 January 1971, the day you died. That day, something felt terribly wrong.

Then comes along Alicia Sophia, my first granddaughter, from my firstborn James Efisio Paolo. He, like me, left home very young. I will always regret that I never gave him the love that he deserved, because of

my work.

So you baby Alicia, you now fill that emptiness in my heart. You are not talking yet, but you will soon, and I will be waiting to hear your first words. Which ones will they be? Will they be Hello Nonno, finally I can call your name. I love you so much, for the way you are with me, and the good food you have been cooking for me since the day I was born. Yes my beautiful baby girl, I love you too, you always have a special place in my heart.

A big thank you to James for looking after me and your Mum in Malaysia and for our beautiful granddaughter Alicia Sophia.

A special thank you to our youngest son Daniel for all your hard work with this book without your unending help this book and the websites (www.paolopala.me and www.bornachef.com) would never have been finished, God gave me the best sons in the world.

The four best days of my life were the day James Efisio, Daniel Giovanni and Alicia Sophia were born, and the day I got married.

You are all the world to me and forever in my heart and prayers.

Love Nonno Pala

The other most important person in my life is my wife Bernadette. She has been the one to say, write a cookery book, and I am glad I did. I really enjoyed writing this book, considering that I never wrote anything in my life before.

A special thanks to Ahmad Angawi, a very good customer and a very good friend who helped me put this book together. Without him I wouldn’t have had a clue. Thank you.

Front cover photograph by Robin Seng.

Food photography by Robin Seng.

This is a work of truth. Characters, places, and incidents that happened are real.

A big thank you to some of the best staff I have had work with me;

Ignazio Cirina, Giulio Troiano, Emine Guler and George from the Cameroon.

From Manchester customers that became great friends; Alan Torevell, Peter Rickett, Dr Chip Johnson, Bernard Lester and his brother Rick. Paul Lee, Mr Finch, Steve Cox, Mr Drew, Barry Whitby, Ged and Jean Hayes, Francesco Cordeschi Italian consulate, Andy Dolfin, Mr Woodworth director of The Co operative Bank, Charles and Greg Hewitt from Rock Oil, Mr Middleton, Syd Arron, David Livet, cast members from Coronation Street, Gerry Yeung, Tom Jones, Tom Conti, David Soul, Tomas Miliam, Alex Ferguson, Ryan Giggs, Wayne Rooney, Nadia & Nader Halabi, Sharon & Brenden Dahill-Rowan, Folco de Luca Gabrielli Ambassador of Italy and many more, you all made my hard life in the restaurant so interesting and enjoyable I thank you and god Bless you always.

By Paolo Pala

Copyright All rights are reserved. This book, or parts thereof, may not be reproduced in any form, without written permission.

Published simultaneously in Malaysia. In memory of my Nonna Vechia, Maria Loi.

Sardinia is an island in the heart of the Mediterranean Sea. There, right in the province of Nuoro, lays my native village called Orroli, a village situated 800 metres above sea level.

The year was 1949. The month was January, the date 2nd. It was a Sunday, 11 am to be precise. That was when I was born.

I was the sixth in a family of six, which later grew to thirteen: 8 brothers and 5 sisters. 1st was Nicolino, 2nd Mariangela, 3rd Marco, 4th Rosa, 5th Benigno, 6th Paolo (that’s me), 7th Lucia, 8th Pietro, 9th Teresa, 10th Matteo, 11th Marcello, 12th Luisanna, and finally 13th, Gianni.

Introduction

My father, at the time of my birth, owned around 200 goats. My two eldest brothers, Nicolino and Marco, looked after them.

He then had four vineyards in different places. There were a few plots of land where he grew wheat and other kinds of crops like broad beans, chick peas, lentils, corn, hay, oats, barley, and etc.

The house was quite big. A big yard, all with sheds for the animals, and in one we had a bread oven. At the back of the house laid a nicely sized plot of land we called the Sortu , meant only for growing the vegetables for our daily needs. You can imagine the work that had to be done: all hard work, no machinery, all by hand, all before the winter came. Everything was home produced; my father in those days had no money. He had very little but we never starved. The food we ate was so good, so fresh and healthy, even now in 2010. The horse, the pigs, the chickens, the turkeys, the rabbits, the goats, and the sheep filled the sheds. Yes, we always had one goat and a sheep for our milk in the morning.

Introduction to My Recipes

Our farmhouse had a big yard where all the sheds for the horse, chickens, rabbits, pigs, turkeys, ducks were. My Mamma baked homemade bread in the bread oven right on top of the pigs’ shed. There was a little plot of land right at the back of the house Where we used to grow all types of vegetables and herbs for daily needs.

In my freezer I have a lot of things ready-made. When I have guests at home, they always ask You not cooking? And I say Yes I am, yes. But you are here with us and not in the kitchen, how come? As you can see, the preparation is very important. When you have guests at home, make your life easy and enjoy it.

All recipes are not 100% exact. Wines are a suggestion. Although they are what I would drink, it is entirely up to you to choose. Having some ingredients ready in the fridge will make your cooking more exciting−it will be like working in a restaurant kitchen where all the main ingredients are already prepared.

La Mie Ricette

By Paolo Pala

Cooking. What is cooking all about? Cooking is all about using the simplest and freshest ingredients. Fresh food cooked simply−that’s what Italian food is all about.

The herbs we use are very important. Knowing how to use them and when. What are the herbs that we Italians use most? They are to be fresh: Basil, parsley, sage, rosemary, mint, oregano, tarragon, thyme, fennel to saffron, turmeric, nutmeg, canella, and black pepper. For the base of cooking, for the sofrito, it depends on what you are cooking. For example, if you make a bolognaise sauce, these are the ingredients for the base: onions, garlic, carrots, and celery. For other dishes, it could be just onions and garlic.

For some of my dishes, I use olive oil to cook. In others, it is added only after the food is cooked or

half way.

Many of the recipes can be prepared early and cooked while you entertain your guests. With my suggestions, you will spend less time in the kitchen and you will have a pleasant evening with your guests.

Chapter 1

So began the journey of my life. A journey of ups and downs; of happiness, and sometimes sadness.

As soon as I started to walk and talk, memories started to fill in. Every day, my friends and I would run outside and play. No shoes, bare feet. Always wearing shorts made by my grandma, all patched up. Yes, we wore the same trousers, and other garments that my brothers used to wear. At times, we would go with my father and mother to the vineyards, to the fields. Wherever they went, I went. It was a healthy life in the fresh air of the mountains. If he wasn’t in the vineyards or the fields, my father was doing a lot of other things, like cutting and collecting wood from the forest and bringing it back on the horse, so that we might have enough fire to brace the cold winters of those days. He might be collecting hay corns for the pigs, or working at the S’ortu at the back garden of the house, where there were three massive rocks. I’ll tell you about the rocks later. We used to grow all types of vegetables and herbs, both for our daily needs and to feed the animals. He would clean the sheds and feed the animals with the scraps, whatever they were.

My father didn’t have much time for himself. Yet, he managed to play with me, tell me stories, or play songs with the harmonica. My mother would often