“Adelina had made pappanozza for him.  Onions and potatoes boiled a long time and mashed with the back of a fork until they blend together.  Seasoning:  olive oil, a hint of vinegar, salt, and freshly ground black pepper.  It was all he ate.  He wanted to keep to light food.”

August Heat by Andrea Camilleri ( Chapter 8 )

An Inspector Montalbano Mystery

Pappanozza.   I like this Italian Sicilian word.   I like the way it sounds – fun.    I like the way it rolls off my tongue –  Pap-PA-noz -za.  Pap-Pa-noz-za!

I’ve been reading the Inspector Montalbano mystery series by Andrea Camilleri.  Inspector Salvo Montalbano is not only good at his job of solving mysteries, but he knows how to appreciate his food – whether it’s simply or elaborately prepared.  I first learned about this sharp Sicilian inspector from Simona, when she featured his stories on her blog.  After reading the first book, I became hooked and fell in love with the Inspector.  I enjoy not only the mysteries, but the characters, foods, and romance mentioned in the stories.  You can read more about Salvo Montalbano HERE. 

The passage about pappanozza, practically had me salivating, when I first read it.  I love the simplicity with which the food is described and the plainness of the ingredients involved, and the way it’s prepared.  The description inspired me to make my own pappanozza.

After I peeled, cut, and boiled 4 large potatoes and 6 yellow onions (normally I like to use red onions but didn’t have them), I added olive oil, vinegar, salt and pepper to the mixture.   Tasty!   I’d used a good quality olive oil, which enhanced the taste of the potatoes.   I was able to detect the hint of the vinegar, which also made a difference in the taste of the potato/onion mix.   I love simple things.  This was nothing fancy, yet it tasted delicious.  Like Inspector Montalbano, that is all I ate.  I, too, wanted to keep to light food.   It was perfect. 

This is my contribution for Novel Food, which Simona of Briciole is hosting.  After Sunday, you will find a list of others who have participated with their contributions of good books and tasty recipes on her site.  Thanks, Simona, for hosting this fun event and introducing me to the Inspector!

Paz   

Ed. Note:  You can find the roundup of Novel Food contributions HERE.

**I haven’t been cooking or food blogging lately.  So,  I’ve decided to go through my archives and repost some of my earlier posts, from the days when I started learning to cook and bake (I’m still learning).   It certainly brings back good memories.

I recently got a comment about this Austrian cake from a reader and interestingly enough, they showed one of my favorite movies, The Sound of Music, on TV, on Sunday.   It definitely made me want to repost this recipe for Steinkogler Gugelhupf.  

One day, I’d love to visit Austria and visit some of the spots associated with the movie.  Until I’m able to afford a plane ticket, I like to go on a virutual journey at Merisi’s Vienna for Beginners blog.  She takes her readers on a wonderful tour of Vienna.  There are so many mesmerizing sights and deliciously-filled cafes.  Yes, Austria is on my list of places to visit, one day.

Happy days, everyone!

Paz 

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Originally posted  February 5, 2008

On a roll, after making Kaiser Pancakes, from my Austrian cookbook, I decided to try another recipe.  This time, I made Steinkogler Gugelhupf — an Austrian cake.  This was interesting for me to make, since the recipe called for the use of  yeast.  I thought one used yeast only for bread.  Hmmm…  Well, I followed the instructions, used the yeast and watched my concoction rise, before putting it in the oven. 

Instead of one large cake pan, I used a pan with individual cups.  That way, everyone could have his/her own small cake, instead of a slice.  I liked the way it turned out.  Very nicely molded cakes. 

The cake had a interesting taste to it.  I’m not sure how to describe it — a hint of cornbread taste? I don’t know.  However, the confectioners sugar gave it a sweet taste.  I’ll have to ask Angelika how it’s supposed to taste.

In the meantime, a few weeks ago, I watched The Sound of Music (for the billionth time).  If I had to make something for the Austrian family in the movie, I’d make them this cake and hope that they’d like it.  

Now, for those of you who are familiar with the film, sing along with me:

Raindrops on roses,
And whiskers on kittens,
Bright copper kettles
And warm woolen mittens.
Brown paper packages
Tied up with string,
These are a few of my favorite things.
Cream colored ponies,
And crisp apple strudel.
Doorbells and sleighbells
And schnitzel with noodles,
Wild geese that fly
With the moon on their wings,
These are a few of my favorite things.
Girls in white dresses with blue satin sashes,
Snowflakes that stay on my nose and eyelashes,
Silver white winters that melt into springs
These are a few of my favorite things.
When the dog bites,
When the bee stings,
When I’m feeling sad.
I simply remember my favorite things,
And then I don’t feel so bad!

My Favorite Things  (The Sound of Music)  — Lyrics by Oscar Hammerstein II

Hey!  Maybe next time, I’ll make schnitzel with noodles (what’s schnitzel?), as mentioned in the song, or crisp apple strudel… Hmmm…  It’s one of their favorite things!

Paz 

Gugelhupf before I sprinkled with powdered sugar

Steinkogler Gugelhupf

Imperial Austrian Cuisine by Renate Wagner-Wittula

Ingredients

150g (5oz) butter

100g (3 1/2 oz) sugar

6 egg yolks

350g (1lb) flour

approx. 250ml (8 fluid oz) milk

30g (1oz) yeast

2 egg whites

pinch of salt

butter to grease pan

flour for dusting

almond slivers

confectioners’ sugar

Preparation:

Combine yeast, a small amount of warm milk, a pinch of sugar, and 1 Tbs. flour in a mixing bowl and keep warm.  Then melt butter in pan and stir until foamy.  Now, mix in the sugar, egg yolks, flour, milk, pinch of salt and the yeast mixture — stir vigorously until the batter forms bubbles and no longer adheres to the sides.  Beat the egg whites until stiff and fold in.  Grease a Gugelhupf mold with butter, dust with flour and sprinkle in the almond slivers.  Pour in the batter, cover and let rest in a warm location.  Meanwhile, preheat the oven to 340-350°F (170-180°C) and bake the Gugelhupf for about 1 hour, sprinkle with confectioners’ sugar and serve.

The von Trapp Family

The Sound of Music (1965)