wants our members to be dined and entertained for a change. RSVP by Dec. 5th so she can have a correct count for the buffet. We are asking our members to bring new unwrapped toys to the event for the Boys & Girls Club of Greater Waterbury. Chair, Peter Ciullo, can be contacted to volunteer for the “Ringing the Bell” for the Salvation Army Red Kettle at Town Plot Supermarket on Saturday, Dec. 14th. Please help your community- the need has never been greater! In closing, I would like to wish everyone a very Happy Thanksgiving. Let us be thankful for all that God has given us and mindful of the need of our neighbors. After all , isn’t that what the holiday is for. Yours in Unico, Joanne D’Angelo I would like to thank our Chairs, Angela Buzzelli and Bob Gerace, and their Committee (Palma Famiglietti, Francine Nido, Bianca Daniels, Toni Beccia, Tom Buzzelli, James Petrauskas, Joan Pesce Veneziano, Dawn and Nicole Maiorano) for the wonderful job they did on our Italian Heritage Night. We had at least 350 people attend this wonderful event. People came up to me and thanked us for hosting this remarkable event and asking if this will be an annual event. I couldn’t have been more proud of our UNICO Organization and our Chapter! This event was very successful on many levels. As of our Board Meeting, we have gained 7 new members from this event with more promised. The good will that it gave us with our Waterbury community is immeasurable. We have sent out Certificates of Appreciation to all our presenters that participated. Our National Director, Andre DiMino said it was the largest Italian Heritage Night that he had participated in. I could not be happier with the results. We are hosting the WARC Christmas Party on Sunday, December 8 at the Elks Club from 12 noon -3p.m.. Please volunteer for this most heart warming event. Of all the events we run ,this is one of the most gratifying. Chairs, Toni Beccia, Guy and Carol Russo are planning a wonderful Christmas Party at 6:30pm on Wednesday, Dec. 11th at Juniper’s Restaurant. It will be a deluxe buffet, with singers from Holy Cross High School, door prizes and a small play acted out by Angela Buzzelli about “La Befana”. We will have a great time. We do good works for others all year long. Toni Waterbury UNICO PO Box 933—Waterbury, CT 06721 www.WaterburyUNICO.com [email protected]www.Facebook.com/WaterburyUNICO November 2013 WATERBURY CHAPTER OF UNICO NATIONAL MONTHLY NEWSLETTER Dinner meeting will take place on Tuesday, November 26th at 6:30pm Juniper’s Restaturant. $25/person The BOD approved 7 new applications for membership—Anna Ascione, Marie DeLage, Bill DeMaida, Sandra Harrison, Kenneth Lamberti, Patricia Varanelli & Ronald Vitarelli. Installation will take place at the November meeting. Inside this issue: Thanksgiving Recipe 2 Local Events 2 Congratulations 2 WARC Party 3 Red Kettle Drive 3 Chapter Christmas Party 3 Photos from Heritage Night 4 Note From President
Waterbury CT Chapter of Unico National's monthly newsletter. Unico National is the largest Italian American Service Organization. Waterbury is the birthplace of Unico National in 1922
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WATERBURY CHAPTER OF UNICO NATIONAL MONTHLY NEWSLETTER
Dinner meeting will take place on Tuesday,
November 26th at 6:30pm Juniper’s
Restaturant. $25/person
The BOD approved 7 new applications for
membership—Anna Ascione, Marie DeLage,
Bill DeMaida, Sandra Harrison, Kenneth
Lamberti, Patricia Varanelli & Ronald
Vitarelli. Installation will take place at the
November meeting.
Inside this issue:
Thanksgiving Recipe 2
Local Events 2
Congratulations 2
WARC Party 3
Red Kettle Drive 3
Chapter Christmas Party 3
Photos from Heritage Night 4
Note From President
Page 2 WATERBURY CHAPTER OF UNICO NATIONAL
Congratulations Congratulations to Dave Cassetti, newly-
elected Mayor of Ansonia!!!! Dave is the
long-time President of the Ansonia-Derby
UNICO Chapter—some of you may have
met him at his monthly porketta dinners!
Best of luck
to him as he
guides the
City of
Ansonia.
Natale nel Cuore UNICAN Jerry Padula is producing a
Christmas Concert at the Mattatuck
Museum featuring Micheal Castaldo
with special guest Marissa Famiglietti.
The show will take place on Sunday,
December 15th at3pm. Visit
www.mattatuckmuseum.org for
information and tickets.
Italian Thanksgiving When I was growing up, my family put an Italian or a French spin on every
holiday. On Christmas Eve, we'd eat fish -- the feast of the seven fishes. On Easter, the Batalis would have lamb but also gnocchi alla primavera. But
Thanksgiving was another story entirely. Even at the Batalis, Thanksgiving was distinctly American -- whole roasted turkey, mashed potatoes, yams with
marshmallows, cranberry sauce. And my mom was famous for her apple pie. Not her crostata di mela, just a plain old Washington apple pie. Since I took
control of the Thanksgiving menu, I've infused it with a little Italian-ness. I maintain the uniquely seasonal point of view of the holiday, but adapt the flavors using an Italian sensibility. Each year, I highlight a different region of the world of deliciousness. And in the indelible tradition of the Italian peninsula, that almost always includes a pasta. If you've exhausted the roast or simply don't feel like
roasting, consider adding a pasta to your Thanksgiving table. Though some might object to the exclusion of turkey entirely, variety at a Thanksgiving table is irreproachable. Conchiglie ripieni dei "resti" is my easy take on a classic Italian
cannelloni dish. It directly translates as shells stuffed with leftovers, but the uniquely Thanksgiving flavors make it perfect for the main event itself. The
presentation is made perfect in a baking dish that travels easily from the oven to the table and looks like a million bucks. If you're making this for the holiday
table, make your mashed potatoes and turkey ahead of time, and construct as instructed. Part of the reason Thanksgiving dinner is so delicious is because it
activates the receptors in your brain that conjure images of Thanksgivings past. But the other reason the simple vegetable sides are so tasty is because
potatoes are in season. As are green beans and Brussels sprouts. This is the bounty of Thanksgiving all'Italiano. This year, I'm highlighting Tuscany and
Umbria -- there's a lot of Brunello I want to bring along.
Conchiglie ripieni dei "resti" Holiday stuffed shells
1 lb. largest shell-shaped pasta for stuffing 1 cup leftover mashed potatoes
2 cups leftover turkey chopped in the food processor, preferably from the legs and thighs
1 cup ricotta 1/2 cup freshly grated Parmigiano-Reggiano, plus 1/4 cup
2 cups spicy tomato sauce, a good brand like Emeril's
Preheat oven to 375 F. Bring 8 quarts water to the boil and add 2 tablespoons salt. Drop the shells into the water and cook until 3 minutes short of the suggested cooking time,
and then drain them in a colander and shock them in ice water until very cold. Place in a colander lined with paper towels to dry and rest. Meanwhile, mix the spuds, chopped
turkey, ricotta, 1/2 cup Parmigiano and the nutmeg in a bowl until homogenous. Grease a 10- by 12-inch baking dish with the extra virgin olive oil and set aside. Carefully stuff each shell with 2-3 tablespoons of the turkey/spud mixture and lay each one open side up in the baking dish, next to one another but not too crowded to squeeze each other. Spoon a good tablespoon of the tomato sauce over each shell and then sprinkle the
remaining grated cheese over all. Bake in the oven till very hot and kind of dryish on the top, about 40 minutes. Remove and serve.
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