>
> Fl. Galerius Aurelianus Tribunus Plebis L. Coruncanio Cato. sal.
>
> Your message comes dangerously close to violating certain sections of the Consitution and the lex Dida Genima de potestate tribunicia could be applied.  I recommend that you withdraw the statement and rephrase it with terms such as "in your opinion."  If you continue to interfere with the official action of a Tribunus Plebis, I will bring the weight of the Summa Coercendi Potestas against you.  The same applies to any other citizen who interferes with the official action of a Tribunus Plebis.
>
> Vale.
>
>
>
> -----Original Message-----
> From: Lucius Coruncanius Cato <l.coruncanius_cato@...>
> To: Nova-Roma@yahoogroups.com
> Sent: Mon, 8 Jun 2009 4:56 am
> Subject: Re: [Nova-Roma] Intercessio
>
>
>
>
>
>
>
>
>
>
>
>
> L. Coruncanius Cato omn. spd,
>
> I am with you, Venator, in this statement. Time for vetoing the candidacy ended with the contio. Now it is time to move forward. This intercesio is not only unlawful, as it comes long past the 72h period, but a very dangerous movement, as it is a long step backwards and sets up a precedent for those who doesn't like the results of an election. One might not like the results, but trying to overturn them by veto is really antidemocratic, and those gestures are only seen in places where the voice of citizens or members means less than wet paper.
>
> I also agree with the needing of rewriting some of the laws involved in this election, to make them pristine clear, with words stating what they intend
> to mean, and permitting no interpretation. I sent a proposal to the Law Review commitee on those leges, which has been ignored by most of those who complain about the meaning and interpretation of those laws.
>
> This shows, to me, that these actions and wills from those persons are not for the better of NR, but an intent to bring down all what has been accomplished for the last 11 years. I know coexistence is hard sometimes, but we have to carry on with it. And Venator shows this spirit by not resigning when he does not like something, and by the will to be part of the solution, and not of the problem.
>
> I too ask for the tribunes to block this intercessio, even when it is not legal and should not be placed, and I humbly ask you, tribune Agrippa, to think about what you are doing, why yo do it, and what are the effects.
>
> Di vos incolumem custodiant.
>
> --
> L. Coruncanius Cato
> Aedilis Curulis
> Scriba Consulis Hispaniae
>
> --- El dom, 7/6/09, Publius Ullerius Stephanus Venator <famila.ulleria.venii@...> escribió:
>
>
> De: Publius Ullerius Stephanus Venator <famila.ulleria.venii@...>
> Asunto: Re: [Nova-Roma] Intercessio
> Para: Nova-Roma@yahoogroups.com
> Fecha: domingo, 7 junio, 2009 7:11
>
>
>
>
> Avete Omnes;
>
> I ask the other tribunes, as a long time Cives Nova Roma, to help
> things move along by opposing this Intercession.
>
> I was a voice, albeit a fairly quiet one, in opposition to the
> candidacy of Modianus for Censor.
>
> I still believe the Law under which his candidacy was touted as legal=0
> Aand opposed as illegal is poorly written and too open to
> interpretation. Our Laws need clarity, brevity and simplicity. Law
> must not only be for the lawyers, it must be primarily for the
> understanding by and protection of the People.
>
> We must needs not try and cover every situation; having macronational
> law, statute and regulation, which supersedes what we do here.
>
> However, the Vox Populi has been heard, and is that not the true
> foundation of any Res Publica? If the People do not contest the
> legitimacy of a Law, it stands.
>
> The majority of the People, by their resounding silence, also lent
> tacit approval to the candidacy of Modianus. This intercession is, in
> my opinion, an ex post facto attempt at what should have been resolved
> during the discussion before the Cista opened.
>
> By the vote count and tally, Modianus has the confidence of a majority
> of the members of the Centuries.
>
> Yes, this note has an air of resignation about it; what's done is
> done, que sera, sera.
>
> There are problems, which need to be addressed, and I will try better
> to be a part of the solution. I am not considering leaving, neither
> the Senate, the Lictorship nor Nova Roma, though I will step back from
> committee and scribal appointments to ponder things. (...and, yes, I
> realize I'd already been a bit withdrawn in those arenas already.) I
> need time to think.
>
> To my friends herein, I know this is unexpected, but did you really
> see something different coming, in light of my nature?
>
> I have made no enemies in Nova20Roma, though there are a few who I find
> useless to the future of our endeavor. I shall no longer respond to
> them, neither directly nor indirectly, neither here nor elsewhere.
>
> In closing, I ask again that the other Tribunes block this
> Intercession and be more proactive in the future.
>
> ============ ========= ========= ========= ==
> In amicitia et fides -
> Publius Ullerius Stephanus Venator
> Civis circa Quintilis MMDCCLI a.u.c.
> Senator et Lictor
>
> Religio Septentrionalis - Poeta
> ------------ --------- --------- ---
> May the Holy Powers smile on our efforts.
> May the Spirits of our family lines nod in approval.
> May we be of Worth to our fellow Nova Romans.
>

> Aureliane Maior sal.
>
> You are entitled to your opinion of the duties of the Tribuni and I certainly respect that right considering your past service to the Res Publica.  However, since our opinions do not agree and I am currently a sitting Tribunus, you must allow me to act as my conscience and interpretation of the Constitution and leges dictate.  I would like to point out that I have not yet either agreed or disagreed with the current intercessio of my colleague Agrippa.
>
> Vale.
>
>
> -----Original Message-----
> From: Maior <rory12001@...>
> To: Nova-Roma@yahoogroups.com
> Sent: Mon, 8 Jun 2009 1:55 pm
> Subject: [Nova-Roma] Re: Intercessio:
>
>
>
>
>
>
>
>
> M. Hortensia Fl. Galerio L. Coruncanioque spd;
> Let us take a moment to look back to Rome to see what it is we are talking about: the tribunes of the plebs.
>
> The tribunes of the plebs, historically, came into existance to protect the rights of the plebeians. That was their function and that was why their person was sacrosanct.
>
> Our tribunes are here to protect the rights of the people, an election is the ultimate will of the people.
>
> The people did not object to Modianus' candidacy during the legal time: the contio, thereby giving their approval. The people interpreted the law! The people decided Modianus was the one they wanted as censor; so they voted for him. The people made their will known.
>
> So let us understand the the point of the tribunes in Nova Roma is to respect and enforce the people's rights, that is the meaning of their
> power.
>
> As I pointed out, a tribune of the plebs never in the entire history of Rome vetoed an election, never interfered in an election.
>
> All you will find in Roman history is that the tribunes would issue vetos during the contio, a pratice we have maintained.
>
> Let us follow our mos, our values our beliefs. Republican Rome is our model, the gods of Rome our gods. The people of Nova Roma the masters.
> bene valete in sapientam Mentis
> Marca Hortensia Maior
> sacerdos Mentis
>
> >
> > Fl. Galerius Aurelianus Tribunus Plebis L. Coruncanio Cato. sal.
> >
> > Your message comes dangerously close to violating certain sections of the Consitution and the lex Dida Genima de potestate tribunicia could be applied.  I recommend that you withdraw the statement and rephrase it with terms such as "in your opinion."  If you continue to interfere with the official action of a Tribunus Plebis, I will bring the weight of the Summa Coercendi Potestas against you.  The same applies to any other citizen who interferes with the official action of a Tribunus Plebis.
> >
> > Vale.
> >
> >
> >
> > -----Original Message-----
> > From: Lucius Coruncanius Cato <l.coruncanius_cato@>
> > To: Nova-Roma@yahoogroups.com
> > Sent: Mon, 8 Jun 2009 4:56 am
> > Subject: Re: [Nova-Roma] Intercessio
> >
> >
> >
> >
> >
> >
> >
> >
> >
> >
> >
> >
> > L. Coruncanius Cato omn. spd,
> >
> > I am with you, Venator, in this statement. Time for vetoing the candidacy ended with the contio. Now it is time to move
> forward. This intercesio is not only unlawful, as it comes long past the 72h period, but a very dangerous movement, as it is a long step backwards and sets up a precedent for those who doesn't like the results of an election. One might not like the results, but trying to overturn them by veto is really antidemocratic, and those gestures are only seen in places where the voice of citizens or members means less than wet paper.
> >
> > I also agree with the needing of rewriting some of the laws involved in this election, to make them pristine clear, with words stating what they intend
> > to mean, and permitting no interpretation. I sent a proposal to the Law Review commitee on those leges, which has been ignored by most of those who complain about the meaning and interpretation of those laws.
> >
> > This shows, to me, that these actions and wills from those persons are not for the better of NR, but an intent to bring down all what has been accomplished for the last 11 years. I know coexistence is hard sometimes, but we have to carry on with it. And Venator shows this spirit by not resigning when he does not like something, and by the will to be part of the solution, and not of the problem.
> >
> > I too ask for the tribunes to block this intercessio, even when it is not legal and should not be placed, and I humbly ask you, tribune Agrippa, to think about what you are doing, why yo do it, and what are the effects.
> >
> > Di vos incolumem custodiant.
> >
> > --
> > L.
> Coruncanius Cato
> > Aedilis Curulis
> > Scriba Consulis Hispaniae
> >
> > --- El dom, 7/6/09, Publius Ullerius Stephanus Venator <famila.ulleria.venii@> escribió:
> >
> >
> > De: Publius Ullerius Stephanus Venator <famila.ulleria.venii@>
> > Asunto: Re: [Nova-Roma] Intercessio
> > Para: Nova-Roma@yahoogroups.com
> > Fecha: domingo, 7 junio, 2009 7:11
> >
> >
> >
> >
> > Avete Omnes;
> >
> > I ask the other tribunes, as a long time Cives Nova Roma, to help
> > things move along by opposing this Intercession.
> >
> > I was a voice, albeit a fairly quiet one, in opposition to the
> > candidacy of Modianus for Censor.
> >
> > I still believe the Law under which his candidacy was touted as legal=0
> > Aand opposed as illegal is poorly written and too open to
> > interpretation. Our Laws need clarity, brevity and simplicity. Law
> > must not only be for the lawyers, it must be primarily for the
> > understanding by and protection of the People.
> >
> > We must needs not try and cover every situation; having macronational
> > law, statute and regulation, which supersedes what we do here.
> >
> > However, the Vox Populi has been heard, and is that not the true
> > foundation of any Res Publica? If the People do not contest the
> > legitimacy of a Law, it stands.
> >
> > The majority of the People, by their resounding silence, also lent
> > tacit approval to the candidacy of Modianus. This intercession is, in
> > my opinion, an ex post facto attempt at what should have been resolved
> > during the discussion before the Cista op
> ened.
> >
> > By the vote count and tally, Modianus has the confidence of a majority
> > of the members of the Centuries.
> >
> > Yes, this note has an air of resignation about it; what's done is
> > done, que sera, sera.
> >
> > There are problems, which need to be addressed, and I will try better
> > to be a part of the solution. I am not considering leaving, neither
> > the Senate, the Lictorship nor Nova Roma, though I will step back from
> > committee and scribal appointments to ponder things. (...and, yes, I
> > realize I'd already been a bit withdrawn in those arenas already.) I
> > need time to think.
> >
> > To my friends herein, I know this is unexpected, but did you really
> > see something different coming, in light of my nature?
> >
> > I have made no enemies in Nova20Roma, though there are a few who I find
> > useless to the future of our endeavor. I shall no longer respond to
> > them, neither directly nor indirectly, neither here nor elsewhere.
> >
> > In closing, I ask again that the other Tribunes block this
> > Intercession and be more proactive in the future.
> >
> > ============ ========= ========= ========= ==
> > In amicitia et fides -
> > Publius Ullerius Stephanus Venator
> > Civis circa Quintilis MMDCCLI a.u.c.
> > Senator et Lictor
> >
> > Religio Septentrionalis - Poeta
> > ------------ --------- --------- ---
> > May the Holy Powers smile on our efforts.
> > May the Spirits of our family lines nod in approval.
> > May we be of
> Worth to our fellow Nova Romans.
> >
>

>
> SACRIFICIUM MENTI ante diem SEXTUM IDIBUS IUNIIS
>
>
> Favete linguis!
>
> (Beginning of the sacrifice.)
>
> PRAEFATIO
>
> Mens Bona Populi Novi Romani Quiritium,
> te hoc ture commovendo
> bonas preces precor,
> uti sies volens propitia
> Populo Novo Romano Quiritibus,
> Reique Publicae Populi Novi Romani Quiritium,
> mihi, domo, familiae!
>
> (Incense is placed in the focus of the altar.)
>
>
> Mens Bona Populi Novi Romani Quiritium,
> uti te ture commovendo
> bonas preces precatus sum,
> eiusdem rei ergo
> macte vino inferio esto!"
>
> (Libation of wine is made.)
>
>
> PRECATIO
>
> Mens Bona Populi Novi Romani Quiritium,
> huic diei natalis
> te precor quaesoque:
> uti sapientam mensam bonam
> societati Novae Romae tribuas;
> utique Rem Publicam Populi Novi Romani Quiritium
> confirmes, augeas, adiuves,
> omnibusque mentibus malis liberes;
> utique Res Publica Populi Novi Romani Quiritium semper floreat,
> atque hoc anno anniversario undecimo Novae Romae conditae
> convalescat,
> atque pax et concordia, salus et mens bona Novae Romae omni tempore
> crescat,
> et futura clarissima ac beatissima et gloriosissima Nova Roma habeat;
> utique Populo Novo Romano Quiritibus,
> Reique Publicae Populi Novi Romani Quiritium,
> mihi, domo, familiae
> omnes in hoc anno undecimo Novae Romae eventus bonos faustosque esse
> siris;
> utique sies volens propitia Populo Novo Romano Quiritibus,
> Reique Publicae Populi Novi Romani Quiritium,
> magistratibus, consulibus, praetoribus Populi Novi Romani
> Quiritium,
> tribunis Plebis Novae Romanae,
> Senatui Novo Romano,
> omnibus civibus, viris et mulieribus, pueris et puellabus Novis
> Romanis,
>
> mihi, domo, familiae!
>
> SACRIFICIUM
>
> Sicut verba nuncupavi,
> quaeque ita faxis, uti ego me sentio dicere:
> harum rerum ergo macte
> hoc vino libando,
> hoc ture ommovendo
> esto fito volens propitia
> hoc anno anniversario undecimo Novae Romae conditae,
> huic diei natalis Menti templi
> Populo Novo Romano Quiritibus,
> Reique Publicae Populi Novi Romani Quiritium,
> magistratibus, consulibus, praetoribus Populi Novi Romani
> Quiritium,
> tribunis Plebis Novae Romanae,
> Senatui Novo Romano,
> omnibus civibus, viris et mulierbus, pueris et puellabus Novis
> Romanis,
>
> mihi, domo, familiae!
>
>
> (Libation is made and incense is sacrificed.)
>
>
> REDDITIO
>
> Mens Populi Novi Romani Quiritium,
>
> uti te ture commovendo
> et vino libando
> bonas preces precatus sum,
> earundem rerum ergo
> macte vino inferio esto!
>
>
> (Libation of wine is made)
>
>
>
> Ilicet!
>
> (End of the sacrifice.)
>
>
> PIACULUM
>
> Iane,
> Mens Bona Populi Novi Romani Quiritium,
> Iuppiter Optime Maxmime, Iuno, Minerva,
> Omnes Di Immortales quocumque nomine:
> si quidquam vobis in hac caerimonia displicet,
> hoc vino inferio
> veniam peto
> et vitium meum expio.
>
> (Libation of wine is made.)
>
>
>
>
> Valete in Mente!
> May Mens be with us!
>
> Marca Hortensia Maior
> sacerdos Mentis
>

>

On 6/8/09, D.O.A. <roman.babe@...> wrote:

No one wants me to stay and help fix this mess,

Don't ever think that. I remember voting for you years ago. I've emailed you privately for advice when I had decisions to make regarding the Religio and was very grateful for the advice you gave me. I, for one, really wish you would stay and genuinely believe you have a lot to offer Nova Roma and have the integrity and intelligence to be ideal to help fix this mess. I really wish you would reconsider.

Flavia Lucilla Merula

--- In Nova-Roma@yahoogroups.com, Publius Ullerius Stephanus Venator <famila.ulleria.venii@...> wrote:
>
> Avete Omnes;
>
> There is a dish I like to make, which I learnt from my Nonnie
> D'Orazio: Bracciola, or Rolled Beef Steak with Filling.
>
> My recipe card went missing, so I did a Google search. My article at
> the Nova Roma website on this delight was #3 out of 2070 hits.
>
> Woohoo!
>
> Methink this means that recipes are a good way to generate traffic for
> Nova Roma.
>
> I'll work up more Nova Roman foodstuffs =)
>
> =====================================
> In amicitia et fide
> Publius Ullerius Stephanus Venator
> Civis circa Quintilis MMDCCLI a.u.c.
> Religio Septentrionalis - Poeta
>
> Dominus Sodalitas Coquuorum et Cerevisiae Coctorum
> http://groups.yahoo.com/group/Sodalis_Coq_et_Coq/
>
> (sites subject to sporadic updates)
> http://www.myspace.com/venator_poetus
> http://anheathenreader.blogspot.com/
> http://www.catamount-grange-hearth.org/
> http://www.cafepress.com/catamountgrange
> --
> May the Holy Powers smile on our efforts.
> May the Spirits of our family lines nod in approval.
> May we be of Worth to our fellow Nova Romans.
>

>
> Salve Venator!!!!!
>
> Bracciole always simmered in a huge pot of sauce at holiday time. I made it myself a time or two, without a recipe card and the main thing I remembered is to tenderize the thin slices of steak before filling them. Mine were never good as my Mother's and my Nonny's so I would love to see your recipe!
> Thank you for this!
> And congratulations on your hits, you are about to get another one!
>
> Now do you have a recipe for the small veal spedini, the little rolled veal scallopini's on the skewer seperated by bay leaves and grilled or broiled? If you do i will start saving now so I can make some;)
>
> Vale,
> Julia
>
>
> --- In Nova-Roma@yahoogroups.com, Publius Ullerius Stephanus Venator <famila.ulleria.venii@> wrote:
> >
> > Avete Omnes;
> >
> > There is a dish I like to make, which I learnt from my Nonnie
> > D'Orazio: Bracciola, or Rolled Beef Steak with Filling.
> >
> > My recipe card went missing, so I did a Google search. My article at
> > the Nova Roma website on this delight was #3 out of 2070 hits.
> >
> > Woohoo!
> >
> > Methink this means that recipes are a good way to generate traffic for
> > Nova Roma.
> >
> > I'll work up more Nova Roman foodstuffs =)
> >
> > =====================================
> > In amicitia et fide
> > Publius Ullerius Stephanus Venator
> > Civis circa Quintilis MMDCCLI a.u.c.
> > Religio Septentrionalis - Poeta
> >
> > Dominus Sodalitas Coquuorum et Cerevisiae Coctorum
> > http://groups.yahoo.com/group/Sodalis_Coq_et_Coq/
> >
> > (sites subject to sporadic updates)
> > http://www.myspace.com/venator_poetus
> > http://anheathenreader.blogspot.com/
> > http://www.catamount-grange-hearth.org/
> > http://www.cafepress.com/catamountgrange
> > --
> > May the Holy Powers smile on our efforts.
> > May the Spirits of our family lines nod in approval.
> > May we be of Worth to our fellow Nova Romans.
> >
>

On Mon, Jun 8, 2009 at 6:06 PM, Maior<rory12001@...> wrote:
>
> Salvete Venator Juliaque;
> ecastor I'm hungry, I had no nonna and instead got chicken soup a poor
> second in my opinion to Italian cuisine;-) So thank you for sharing and I'd
> love more recipes from our cives. Food definitely is something we should be
> discussing in the forum!
> bene vale
> Maior
>
> here is the link to the NRwiki! add more recipes omnes:)
> http://www.novaroma.org/nr/Bracciola
>

I think if you and I can keep discussions to matters of plate and cup,
we might just have common ground after all ,-)

Just for you then, Nonnie D'Orazio's Zuppa Jennie (named after her
mother, Giovannia Mastroianni, nee Riciardelli), know elsewhere as
Italian Wedding Soup. . .a term I had not heard until after I'd moved
to Illinois in 1996, 39 years after I'd been born .-)

Foodstuffs: 4 qt home made chicken stock, 1# ea ground chicken and
veal, 1/2 c dried bread - finely grated, 2 lg chicken eggs - beaten, 1
t ea dried oregano, basil and parsley - rubbed to small particles, 6
cloves garlic - crushed, 1 t ea salt and fresh-ground black pepper, 2
c long grain rice, 2 c ea spinach, escarole, endive and leek - coarse
chopped and a bowl of freshly shredded Asiago d'allevo or
Parmigiano-Reggiano for garnishing

Method: While bringing the stock to a boil, mix well the ground
meats, bread crumbs, eggs, herbs, garlic, salt and pepper. Shape mix
into small balls, about the size of chestnuts. Drop a few at a time
into the boiling stock, so as to not reduce the temperature; cook
about 10 minutes. Stir in the rice and cook an additional 15 minutes.
Stir in the greens and cook 15 more minutes.

Serve in a wide, shallow soup bowl with a libel sprinkling of cheese.

Side dishes, if this is the main course; fresh baked bread with butter
and a mix of string beans and summer squash - steamed and dressed with
balsamic vinegar mixed with a bit of brown mustard.

Vale - Venator

>
> Ave Maior;
>
> On Mon, Jun 8, 2009 at 6:06 PM, Maior<rory12001@...> wrote:
> >
> > Salvete Venator Juliaque;
> > ecastor I'm hungry, I had no nonna and instead got chicken soup a poor
> > second in my opinion to Italian cuisine;-) So thank you for sharing and I'd
> > love more recipes from our cives. Food definitely is something we should be
> > discussing in the forum!
> > bene vale
> > Maior
> >
> > here is the link to the NRwiki! add more recipes omnes:)
> > http://www.novaroma.org/nr/Bracciola
> >
>
> I think if you and I can keep discussions to matters of plate and cup,
> we might just have common ground after all ,-)
>
> Just for you then, Nonnie D'Orazio's Zuppa Jennie (named after her
> mother, Giovannia Mastroianni, nee Riciardelli), know elsewhere as
> Italian Wedding Soup. . .a term I had not heard until after I'd moved
> to Illinois in 1996, 39 years after I'd been born .-)
>
> Foodstuffs: 4 qt home made chicken stock, 1# ea ground chicken and
> veal, 1/2 c dried bread - finely grated, 2 lg chicken eggs - beaten, 1
> t ea dried oregano, basil and parsley - rubbed to small particles, 6
> cloves garlic - crushed, 1 t ea salt and fresh-ground black pepper, 2
> c long grain rice, 2 c ea spinach, escarole, endive and leek - coarse
> chopped and a bowl of freshly shredded Asiago d'allevo or
> Parmigiano-Reggiano for garnishing
>
> Method: While bringing the stock to a boil, mix well the ground
> meats, bread crumbs, eggs, herbs, garlic, salt and pepper. Shape mix
> into small balls, about the size of chestnuts. Drop a few at a time
> into the boiling stock, so as to not reduce the temperature; cook
> about 10 minutes. Stir in the rice and cook an additional 15 minutes.
> Stir in the greens and cook 15 more minutes.
>
> Serve in a wide, shallow soup bowl with a libel sprinkling of cheese.
>
> Side dishes, if this is the main course; fresh baked bread with butter
> and a mix of string beans and summer squash - steamed and dressed with
> balsamic vinegar mixed with a bit of brown mustard.
>
> Vale - Venator
>

>
> Salve Venator,
> I'm not intervening on recipes, but I couldn't help going to the Wiki page and correcting "Bracciola" to "Braciola".
> Blame it on the 15 years spent teaching Italian, but I just can't stand spelling mistakes.
>
> Vale,
> Livia
> >
> > Ave Maior;
> >
> > On Mon, Jun 8, 2009 at 6:06 PM, Maior<rory12001@> wrote:
> > >
> > > Salvete Venator Juliaque;
> > > ecastor I'm hungry, I had no nonna and instead got chicken soup a poor
> > > second in my opinion to Italian cuisine;-) So thank you for sharing and I'd
> > > love more recipes from our cives. Food definitely is something we should be
> > > discussing in the forum!
> > > bene vale
> > > Maior
> > >
> > > here is the link to the NRwiki! add more recipes omnes:)
> > > http://www.novaroma.org/nr/Bracciola
> > >
> >
> > I think if you and I can keep discussions to matters of plate and cup,
> > we might just have common ground after all ,-)
> >
> > Just for you then, Nonnie D'Orazio's Zuppa Jennie (named after her
> > mother, Giovannia Mastroianni, nee Riciardelli), know elsewhere as
> > Italian Wedding Soup. . .a term I had not heard until after I'd moved
> > to Illinois in 1996, 39 years after I'd been born .-)
> >
> > Foodstuffs: 4 qt home made chicken stock, 1# ea ground chicken and
> > veal, 1/2 c dried bread - finely grated, 2 lg chicken eggs - beaten, 1
> > t ea dried oregano, basil and parsley - rubbed to small particles, 6
> > cloves garlic - crushed, 1 t ea salt and fresh-ground black pepper, 2
> > c long grain rice, 2 c ea spinach, escarole, endive and leek - coarse
> > chopped and a bowl of freshly shredded Asiago d'allevo or
> > Parmigiano-Reggiano for garnishing
> >
> > Method: While bringing the stock to a boil, mix well the ground
> > meats, bread crumbs, eggs, herbs, garlic, salt and pepper. Shape mix
> > into small balls, about the size of chestnuts. Drop a few at a time
> > into the boiling stock, so as to not reduce the temperature; cook
> > about 10 minutes. Stir in the rice and cook an additional 15 minutes.
> > Stir in the greens and cook 15 more minutes.
> >
> > Serve in a wide, shallow soup bowl with a libel sprinkling of cheese.
> >
> > Side dishes, if this is the main course; fresh baked bread with butter
> > and a mix of string beans and summer squash - steamed and dressed with
> > balsamic vinegar mixed with a bit of brown mustard.
> >
> > Vale - Venator
> >
>

On Mon, Jun 8, 2009 at 7:25 PM, livia_plauta wrote:
>
> Salve Venator,
> I'm not intervening on recipes, but I couldn't help going to the Wiki page
> and correcting "Bracciola" to "Braciola".
> Blame it on the 15 years spent teaching Italian, but I just can't stand
> spelling mistakes.
>
> Vale,
> Livia
>

Null problem; I usually don't have an issue with being shown proper words ,-)

Nonnie had a US high school education, but little to none in Italian.
Papa D'Orazio had a 5th grade education in Italy (his last 2 years
being under the beginning of Fascist rule in Italia), and just a few
night classes in America. One of his regrets is not letting us learn
at least some Italian, mainly because he's lost most of his. He
hasn't really had anyone to talk to in Italian for almost 30 years
now.

So, I'm grateful when someone can show me the proper Italian, versus
my grandparents' self-admitted "peasant Italian. ,-)

gratias tibi ago - Venator

----- Original Message -----

From: Steve Moore

To: Nova-Roma@yahoogroups.com

Sent: Monday, June 08, 2009 11:15 PM

Subject: [Nova-Roma] Best Wishes on the Vestalia

M. Valerius Potitus Maxima Valeria Messallina SPD.

 

On the occasion of the Vestalia, I want to extend best wishes to my honored cousin, the Chief Vestal of Nova Roma. May Vesta, Custos Flammae, bless you in your endeavors to restore her worship.

 

Vale,

Potitus

 

I offer the following from Ovid’s “Fasti”, Book VI. Vesta Mater, fave me.

 

Vesta, favour me! IÂ’ll open my lips now in your service,

If IÂ’m indeed allowed to attend your sacred rites.

I was rapt in prayer: I felt the heavenly deity,

And the happy earth shone with radiant light.

Not that I saw you, goddess (away with poetsÂ’ lies!)

Nor were you to be looked on by any man:

But I knew what IÂ’d not known, and the errors

IÂ’d held to were corrected without instruction.

They say Rome had celebrated the Parilia forty times,

When the goddess, the Guardian of the Flame, was received

In her shrine, the work of Numa, that peace-loving king,

(None more god-fearing was ever born in Sabine lands.)

The roofs you see of bronze were roofs of straw then,

And its walls were made of wickerwork.

This meagre spot that supports the Hall of Vesta

Was then the mighty palace of unshorn Numa.

Yet the form of the temple, that remains, they say,

Is as before, and is shaped so for good reason.

VestaÂ’s identified with Earth: in them bothÂ’s unsleeping fire:

Earth and the hearth are both symbols of home.

The EarthÂ’s a ball not resting on any support,

Its great weight hangs in the ether around it.

Its own revolutions keep its orb balanced,

It has no sharp angles to press on anything,

And itÂ’s placed in the midst of the heavens,

And isnÂ’t nearer or further from any side,

For if it werenÂ’t convex, it would be nearer somewhere,

And the universe wouldnÂ’t have EarthÂ’s weight at its centre.

ThereÂ’s a globe suspended, enclosed by Syracusan art,

ThatÂ’s a small replica of the vast heavens,

And the EarthÂ’s equidistant from top and bottom.

Which is achieved by its spherical shape.

The form of this templeÂ’s the same: thereÂ’s no angle

Projecting from it: a rotunda saves it from the rain.

You ask why the goddess is served by virgins?

IÂ’ll reveal the true reason for that as well.

They say that Juno and Ceres were born of Ops

By SaturnÂ’s seed, Vesta was the third daughter:

The others married, both bore children they say,

The third was always unable to tolerate men.

What wonder if a virgin delights in virgin servants,

And only allows chaste hands to touch her sacred relics?

Realize that Vesta is nothing but living flame,

And youÂ’ll see that no bodies are born from her.

SheÂ’s truly a virgin, who neither accepts seed

Nor yields it, and she loves virgin companions.

I foolishly thought for ages that there were statues

Of Vesta, later I learnt there were none beneath her dome:

An undying fire is concealed with the shrine,

But thereÂ’s no image of Vesta or of fire.

The earth’s supported by its energy: Vesta’s so called from ‘depending

On energyÂ’ (vi stando), and that could be the reason for her Greek name.

But the hearth (focus) is named from its fire that warms (fovet) all things:

Formerly it stood in the most important room.

I think the vestibule was so called from Vesta too:

In praying we address Vesta first, who holds first place.

It was once the custom to sit on long benches by the fire,

And believe the gods were present at the meal:

Even now in sacrificing to ancient Vacuna,

They sit and stand in front of her altar hearths.

Something of ancient custom has passed to us:

A clean dish contains the food offered to Vesta.

See, loaves are hung from garlanded mules,

And flowery wreaths veil the rough millstones.

Once farmers only used to parch wheat in their ovens,

(And the goddess of ovens has her sacred rites):

The hearth baked the bread, set under the embers,

On a broken tile placed there on the heated floor.

So the baker honours the hearth, and the lady of hearths,

And the she-ass that turns the pumice millstones.

 

---

No virus found in this incoming message.
Checked by AVG - www.avg.com
Version: 8.5.339 / Virus Database: 270.12.58/2164 - Release Date: 06/08/09 17:59:00

> To: Nova-Roma@yahoogroups.com
> From: famila.ulleria.venii@...
> Date: Mon, 8 Jun 2009 19:02:34 -0500
> Subject: Re: [Nova-Roma] Re: Another little brag. . .
>
> Ave Maior;
>
> On Mon, Jun 8, 2009 at 6:06 PM, Maior<rory12001@...> wrote:
> >
> > Salvete Venator Juliaque;
> > ecastor I'm hungry, I had no nonna and instead got chicken soup a poor
> > second in my opinion to Italian cuisine;-) So thank you for sharing and I'd
> > love more recipes from our cives. Food definitely is something we should be
> > discussing in the forum!
> > bene vale
> > Maior
> >
> > here is the link to the NRwiki! add more recipes omnes:)
> > http://www.novaroma.org/nr/Bracciola
> >
>
> I think if you and I can keep discussions to matters of plate and cup,
> we might just have common ground after all ,-)
>
> Just for you then, Nonnie D'Orazio's Zuppa Jennie (named after her
> mother, Giovannia Mastroianni, nee Riciardelli), know elsewhere as
> Italian Wedding Soup. . .a term I had not heard until after I'd moved
> to Illinois in 1996, 39 years after I'd been born .-)
>
> Foodstuffs: 4 qt home made chicken stock, 1# ea ground chicken and
> veal, 1/2 c dried bread - finely grated, 2 lg chicken eggs - beaten, 1
> t ea dried oregano, basil and parsley - rubbed to small particles, 6
> cloves garlic - crushed, 1 t ea salt and fresh-ground black pepper, 2
> c long grain rice, 2 c ea spinach, escarole, endive and leek - coarse
> chopped and a bowl of freshly shredded Asiago d'allevo or
> Parmigiano-Reggiano for garnishing
>
> Method: While bringing the stock to a boil, mix well the ground
> meats, bread crumbs, eggs, herbs, garlic, salt and pepper. Shape mix
> into small balls, about the size of chestnuts. Drop a few at a time
> into the boiling stock, so as to not reduce the temperature; cook
> about 10 minutes. Stir in the rice and cook an additional 15 minutes.
> Stir in the greens and cook 15 more minutes.
>
> Serve in a wide, shallow soup bowl with a libel sprinkling of cheese.
>
> Side dishes, if this is the main course; fresh baked bread with butter
> and a mix of string beans and summer squash - steamed and dressed with
> balsamic vinegar mixed with a bit of brown mustard.
>
> Vale - Venator
>
>
> ------------------------------------
>
> Yahoo! Groups Links
>
> <*> To visit your group on the web, go to:
> http://groups.yahoo.com/group/Nova-Roma/
>
> <*> Your email settings:
> Individual Email | Traditional
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--- In Nova-Roma@yahoogroups.com, Robert Levee <galerius_of_rome@...> wrote:
>
>
> Salve et salvete,
>
> "I, Appius Galerius Aurelianus, tribune of the Plebs,
>
> In application of the paragraph IV.A.7b.of the Constitution of Nova Roma,
>
> Considering the Constitution of Nova Roma and of the laws which applies it and
> define the powers of the tribunes of the Plebs, especially in case of an intercessio,
>
> Considering the message nb 66421 issued in the Forum last Jun 7, 2009 4:32 pm by which
> Tribune G. Vipsanius Agrippa has pronounced "intercessio against the custodes Marcus Lucretius Agricola and
> Gnaeus Cornelius Lentulus in certifying the election of Caeso Fabius Buteo
> Modianus as censor and against the consuls Marcus Iulius Severus and Marcus
> Cornelius Complutensis in accepting the election results",
>
> Considering that this intercessio violates the Constitution, and especially its
> article II, B, 3,
>
> Hereby veto the intercession thrown by Tribune G. Vipsanius Agrippa last Jun 7, 2009 4:32 pm."
>
> I have quoted the article II, B, 3 of the constitution. There may be other arguments, but this one (the right of Novaromans to take part in elections) is one of the good grounds here, for a tribune should never be eager to make his own voice prevailing on the People's one.
>
> Vale et valete,
> Ap.Galerius Aurelianus
> Tribune of the Plebs
>

On Tue, Jun 9, 2009 at 12:26 AM, Jesse Corradino wrote:
>
> The recipe in the link looks weird to me.  My family is from Catanzaro so
> maybe our recipe isn't properly sicilian (which is where I think the dish
> comes from) so we make a different version of brazghul (phonetic sp,
> obviously) that consists of hard boiled eggs, romano cheese, salt, pepper,
> parsely, and garlic.  Have your butcher tenderize some top round cuts
> and roll all of the ingredients into the steak.  Tooth pick or butcher tie
> and simmer in lard or oil in a pan until brown.  I cook it extra with a
> fresh marinara after the brazghul is already browned for about a half hour
> or until my sauce is reduced.  My coup de grace is to serve the sauce with
> spinach ravioli instead of just eating the brazghul by itself.
>

Regional difference: Great grandma Mastroianni (nee Riciardelli) was
born in Avellino, Campagna about 1891. Came to America as the result
of an arranged marriage. She refused to wed, as the prospective groom
was too short. She demanded, and got, her dowry back; found her own
husband. 9 of her 10 children made it to adulthood and marriages of
their own.

Both Nonnie and Papa showed me how to cook; she the Camganian style of
her upbringing, him the Abruzzese.

=====================================
In amicitia et fide
Publius Ullerius Stephanus Venator
Civis circa Quintilis MMDCCLI a.u.c.
Patrician, Paterfamilias
Religio Septentrionalis - Poeta

Dominus Sodalitas Coquuorum et Cerevisiae Coctorum
http://groups.yahoo.com/group/Sodalis_Coq_et_Coq/

http://www.myspace.com/venator_poetus
http://anheathenreader.blogspot.com/
http://www.catamount-grange-hearth.org/
http://www.cafepress.com/catamountgrange
--
May the Holy Powers smile on our efforts.
May the Spirits of our family lines nod in approval.
May we be of Worth to our fellow Nova Romans.

--- In Nova-Roma@yahoogroups.com, "Gaius Equitius Cato" <mlcinnyc@...> wrote:
>
> Cato Galerio Aureliano sal.
>
> Salve.
>
> Your veto is incorrect, as is most of the argument surrounding this issue. Vipsanius Agrippa has not pronounced intercessio against the right of the People to hold or vote in elections, nor did he veto the results themselves (nor could he, as neither the act of voting nor the results of an election are acts of a magistrate). He has issued a veto against the certification of the results by the custodes and the acceptance of the results by the consuls, which *are* acts of magistrates, based on the fact that he believes the results reflect a violation of the Constitution.
>
> In point of fact a tribune *can* stop a vote or an election from happening in the first place - this is the law under Nova Roma and was actually practiced by the ancient Romans - so stopping an election or a vote on legislation is *not* un-Roman in the least. It is the assumption - and application - of current post-Enlightenment political theory that makes this seem "unfair", but the ancient Romans would have recognized it as perfectly valid.
>
> Those who beat the "be Roman, act Roman, follow the Romans" drum should understand that actual ancient Roman political practice was not really in any way democratic or "fair" by contemporary standards.
>
>
> Vale.
>
> Cato
>
>
>
> --- In Nova-Roma@yahoogroups.com, Robert Levee <galerius_of_rome@> wrote:
> >
> >
> > Salve et salvete,
> >
> > "I, Appius Galerius Aurelianus, tribune of the Plebs,
> >
> > In application of the paragraph IV.A.7b.of the Constitution of Nova Roma,
> >
> > Considering the Constitution of Nova Roma and of the laws which applies it and
> > define the powers of the tribunes of the Plebs, especially in case of an intercessio,
> >
> > Considering the message nb 66421 issued in the Forum last Jun 7, 2009 4:32 pm by which
> > Tribune G. Vipsanius Agrippa has pronounced "intercessio against the custodes Marcus Lucretius Agricola and
> > Gnaeus Cornelius Lentulus in certifying the election of Caeso Fabius Buteo
> > Modianus as censor and against the consuls Marcus Iulius Severus and Marcus
> > Cornelius Complutensis in accepting the election results",
> >
> > Considering that this intercessio violates the Constitution, and especially its
> > article II, B, 3,
> >
> > Hereby veto the intercession thrown by Tribune G. Vipsanius Agrippa last Jun 7, 2009 4:32 pm."
> >
> > I have quoted the article II, B, 3 of the constitution. There may be other arguments, but this one (the right of Novaromans to take part in elections) is one of the good grounds here, for a tribune should never be eager to make his own voice prevailing on the People's one.
> >
> > Vale et valete,
> > Ap.Galerius Aurelianus
> > Tribune of the Plebs
> >
>

--- In Nova-Roma@yahoogroups.com, "marcushoratius" <MHoratius@...> wrote:
>
> Salve Cato
>
> The only problem with your reasoning here is the discrepency between Agrippa's veto against the actions of magistrates and the reasoning he gave behind it. The reasoning he gave really concerned the candidacy of Modianus, based on an interpretation by Sulla, Gnaeus Caesar, and Potitius as to the meaning of "consecutive." That was a misinterpretation IMHO. We are nearly six months into the year. The history behind the issue of electing suffecti in Nova Roma, even going back to the time when suffecti were appointed by the Senate, never considered "consecutive" in the way it has been misinterpreted by these few individuals for their own political reasons. The conflict here has nothing to do with the law. None the less...
>
> If the problem was in the candidacy then a Tribunus Plebis should have vetoed the candidacy before the Comitia met. That is, he could have vetoed the Consul's acceptance of the candidacy of someone he thought unqualified. That would allow other candidates to be reviewed and "certified" by the Consuls as eligible and the Tribuni given an opportunity to review the eligibility of all candidates prior to the Comitia assembling.
>
> However, Tribunus Agrippa vetoed the certification process conducted by the Custodes after the election. He gave no reason as to why he thought that process of certification was in error. Once the candidates were set, the Comitia having already concluded its voting, the issue of candidacies was over. To veto the Custodes over a candidacy is a non sequiter. So what, I would like to know, did the Tribunus see in error with the certification process itself to overthrow what the People had decided? If the Custodes found no error in the election process of the Comitia itself and therefore legally certified the results, then Agrippa's intercessio is without basis and should be withdrawn.
>
> Vale
> M. Moravius Piscinus
>
> --- In Nova-Roma@yahoogroups.com, "Gaius Equitius Cato" <mlcinnyc@> wrote:
> >
> > Cato Galerio Aureliano sal.
> >
> > Salve.
> >
> > Your veto is incorrect, as is most of the argument surrounding this issue. Vipsanius Agrippa has not pronounced intercessio against the right of the People to hold or vote in elections, nor did he veto the results themselves (nor could he, as neither the act of voting nor the results of an election are acts of a magistrate). He has issued a veto against the certification of the results by the custodes and the acceptance of the results by the consuls, which *are* acts of magistrates, based on the fact that he believes the results reflect a violation of the Constitution.
> >
> > In point of fact a tribune *can* stop a vote or an election from happening in the first place - this is the law under Nova Roma and was actually practiced by the ancient Romans - so stopping an election or a vote on legislation is *not* un-Roman in the least. It is the assumption - and application - of current post-Enlightenment political theory that makes this seem "unfair", but the ancient Romans would have recognized it as perfectly valid.
> >
> > Those who beat the "be Roman, act Roman, follow the Romans" drum should understand that actual ancient Roman political practice was not really in any way democratic or "fair" by contemporary standards.
> >
> >
> > Vale.
> >
> > Cato
> >
> >
> >
> > --- In Nova-Roma@yahoogroups.com, Robert Levee <galerius_of_rome@> wrote:
> > >
> > >
> > > Salve et salvete,
> > >
> > > "I, Appius Galerius Aurelianus, tribune of the Plebs,
> > >
> > > In application of the paragraph IV.A.7b.of the Constitution of Nova Roma,
> > >
> > > Considering the Constitution of Nova Roma and of the laws which applies it and
> > > define the powers of the tribunes of the Plebs, especially in case of an intercessio,
> > >
> > > Considering the message nb 66421 issued in the Forum last Jun 7, 2009 4:32 pm by which
> > > Tribune G. Vipsanius Agrippa has pronounced "intercessio against the custodes Marcus Lucretius Agricola and
> > > Gnaeus Cornelius Lentulus in certifying the election of Caeso Fabius Buteo
> > > Modianus as censor and against the consuls Marcus Iulius Severus and Marcus
> > > Cornelius Complutensis in accepting the election results",
> > >
> > > Considering that this intercessio violates the Constitution, and especially its
> > > article II, B, 3,
> > >
> > > Hereby veto the intercession thrown by Tribune G. Vipsanius Agrippa last Jun 7, 2009 4:32 pm."
> > >
> > > I have quoted the article II, B, 3 of the constitution. There may be other arguments, but this one (the right of Novaromans to take part in elections) is one of the good grounds here, for a tribune should never be eager to make his own voice prevailing on the People's one.
> > >
> > > Vale et valete,
> > > Ap.Galerius Aurelianus
> > > Tribune of the Plebs
> > >
> >
>

--- In Nova-Roma@yahoogroups.com, Publius Ullerius Stephanus Venator <famila.ulleria.venii@...> wrote:
>
> Salvete;
>
> On Tue, Jun 9, 2009 at 12:26 AM, Jesse Corradino wrote:
> >
> > The recipe in the link looks weird to me.  My family is from Catanzaro so
> > maybe our recipe isn't properly sicilian (which is where I think the dish
> > comes from) so we make a different version of brazghul (phonetic sp,
> > obviously) that consists of hard boiled eggs, romano cheese, salt, pepper,
> > parsely, and garlic.  Have your butcher tenderize some top round cuts
> > and roll all of the ingredients into the steak.  Tooth pick or butcher tie
> > and simmer in lard or oil in a pan until brown.  I cook it extra with a
> > fresh marinara after the brazghul is already browned for about a half hour
> > or until my sauce is reduced.  My coup de grace is to serve the sauce with
> > spinach ravioli instead of just eating the brazghul by itself.
> >
>
> Regional difference: Great grandma Mastroianni (nee Riciardelli) was
> born in Avellino, Campagna about 1891. Came to America as the result
> of an arranged marriage. She refused to wed, as the prospective groom
> was too short. She demanded, and got, her dowry back; found her own
> husband. 9 of her 10 children made it to adulthood and marriages of
> their own.
>
> Both Nonnie and Papa showed me how to cook; she the Camganian style of
> her upbringing, him the Abruzzese.
>
> =====================================
> In amicitia et fide
> Publius Ullerius Stephanus Venator
> Civis circa Quintilis MMDCCLI a.u.c.
> Patrician, Paterfamilias
> Religio Septentrionalis - Poeta
>
> Dominus Sodalitas Coquuorum et Cerevisiae Coctorum
> http://groups.yahoo.com/group/Sodalis_Coq_et_Coq/
>
> http://www.myspace.com/venator_poetus
> http://anheathenreader.blogspot.com/
> http://www.catamount-grange-hearth.org/
> http://www.cafepress.com/catamountgrange
> --
> May the Holy Powers smile on our efforts.
> May the Spirits of our family lines nod in approval.
> May we be of Worth to our fellow Nova Romans.
>

> To: Nova-Roma@yahoogroups.com
> From: dis_pensible@...
> Date: Tue, 9 Jun 2009 14:47:17 +0000
> Subject: [Nova-Roma] Re: Another little brag. . .
>
> Salvete,
>
> I think I am going to make Bracciole this weekend, I think I am now *compelled* to make it!
> Bracciole is not just Sicilian although I think most Americans are oriented to Sicilian Italian Americans because of the Media and because of the many immigrants from that beautiful area. However, my maternal grandparents from the north, Nonny (or Grandmere as we referred to her respectfully outside of family) was from the Ligurian region and Poppy (Grandpere) was from the foothills of the Italian Alps. My Paternal Grandfather was from the L'Aquila region and my maternal Grandmother was from the seaside not far from Rome. Here are other recipes for Bracciole with a bit of information, also note the different spellings- and the different ingredients:
> http://recipegal.com/Italian/Bracciole.htm
> http://italianfood.about.com/od/beefbracioleetc/Beef_Veal_Braciole_Involtini_Steaks_Etc.htm
> I use about 2 pounds of thinly sliced, enough to make approx six large thin slices, and well beaten, or tenderized round steak, 8 cloves of chopped garlic, one very thinly sliced red onion, one very thinly sliced green bell pepper, about 2/3 cup of Pecorino Romano grated cheese, approx four cups of breadcrumbs, oregano, sweet basil, salt and pepper and four sliced hard boiled eggs. Mix all the ingredients except for the eggs, spread the mixture over the meat, place the eggs on top of the breadcrumb mixture, roll them up, tuck in the ends, tie them with string. Fry them in olive oil until they are nicely browned, then toss them in huge pot of tomato sauce and let them simmer until they are super tender. This makes about six servings, more if you are serving pasta also.
> As to the regional differences all I can say is vive la différence!
>
> Valete,
> Julia
>
>
> --- In Nova-Roma@yahoogroups.com, Publius Ullerius Stephanus Venator <famila.ulleria.venii@...> wrote:
> >
> > Salvete;
> >
> > On Tue, Jun 9, 2009 at 12:26 AM, Jesse Corradino wrote:
> > >
> > > The recipe in the link looks weird to me.  My family is from Catanzaro so
> > > maybe our recipe isn't properly sicilian (which is where I think the dish
> > > comes from) so we make a different version of brazghul (phonetic sp,
> > > obviously) that consists of hard boiled eggs, romano cheese, salt, pepper,
> > > parsely, and garlic.  Have your butcher tenderize some top round cuts
> > > and roll all of the ingredients into the steak.  Tooth pick or butcher tie
> > > and simmer in lard or oil in a pan until brown.  I cook it extra with a
> > > fresh marinara after the brazghul is already browned for about a half hour
> > > or until my sauce is reduced.  My coup de grace is to serve the sauce with
> > > spinach ravioli instead of just eating the brazghul by itself.
> > >
> >
> > Regional difference: Great grandma Mastroianni (nee Riciardelli) was
> > born in Avellino, Campagna about 1891. Came to America as the result
> > of an arranged marriage. She refused to wed, as the prospective groom
> > was too short. She demanded, and got, her dowry back; found her own
> > husband. 9 of her 10 children made it to adulthood and marriages of
> > their own.
> >
> > Both Nonnie and Papa showed me how to cook; she the Camganian style of
> > her upbringing, him the Abruzzese.
> >
> > =====================================
> > In amicitia et fide
> > Publius Ullerius Stephanus Venator
> > Civis circa Quintilis MMDCCLI a.u.c.
> > Patrician, Paterfamilias
> > Religio Septentrionalis - Poeta
> >
> > Dominus Sodalitas Coquuorum et Cerevisiae Coctorum
> > http://groups.yahoo.com/group/Sodalis_Coq_et_Coq/
> >
> > http://www.myspace.com/venator_poetus
> > http://anheathenreader.blogspot.com/
> > http://www.catamount-grange-hearth.org/
> > http://www.cafepress.com/catamountgrange
> > --
> > May the Holy Powers smile on our efforts.
> > May the Spirits of our family lines nod in approval.
> > May we be of Worth to our fellow Nova Romans.
> >
>
>
>
>
> ------------------------------------
>
> Yahoo! Groups Links
>
> <*> To visit your group on the web, go to:
> http://groups.yahoo.com/group/Nova-Roma/
>
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>
>
> The recipe in the link looks weird to me. My family is from Catanzaro so maybe our recipe isn't properly sicilian (which is where I think the dish comes from) so we make a different version of brazghul (phonetic sp, obviously) that consists of hard boiled eggs, romano cheese, salt, pepper, parsely, and garlic. Have your butcher tenderize some top round cuts and roll all of the ingredients into the steak. Tooth pick or butcher tie and simmer in lard or oil in a pan until brown. I cook it extra with a fresh marinara after the brazghul is already browned for about a half hour or until my sauce is reduced. My coup de grace is to serve the sauce with spinach ravioli instead of just eating the brazghul by itself.
>
>
>
>
> > To: Nova-Roma@yahoogroups.com
> > From: famila.ulleria.venii@...
> > Date: Mon, 8 Jun 2009 19:02:34 -0500
> > Subject: Re: [Nova-Roma] Re: Another little brag. . .
> >
> > Ave Maior;
> >
> > On Mon, Jun 8, 2009 at 6:06 PM, Maior<rory12001@...> wrote:
> > >
> > > Salvete Venator Juliaque;
> > > ecastor I'm hungry, I had no nonna and instead got chicken soup a poor
> > > second in my opinion to Italian cuisine;-) So thank you for sharing and I'd
> > > love more recipes from our cives. Food definitely is something we should be
> > > discussing in the forum!
> > > bene vale
> > > Maior
> > >
> > > here is the link to the NRwiki! add more recipes omnes:)
> > > http://www.novaroma.org/nr/Bracciola
> > >
> >
> > I think if you and I can keep discussions to matters of plate and cup,
> > we might just have common ground after all ,-)
> >
> > Just for you then, Nonnie D'Orazio's Zuppa Jennie (named after her
> > mother, Giovannia Mastroianni, nee Riciardelli), know elsewhere as
> > Italian Wedding Soup. . .a term I had not heard until after I'd moved
> > to Illinois in 1996, 39 years after I'd been born .-)
> >
> > Foodstuffs: 4 qt home made chicken stock, 1# ea ground chicken and
> > veal, 1/2 c dried bread - finely grated, 2 lg chicken eggs - beaten, 1
> > t ea dried oregano, basil and parsley - rubbed to small particles, 6
> > cloves garlic - crushed, 1 t ea salt and fresh-ground black pepper, 2
> > c long grain rice, 2 c ea spinach, escarole, endive and leek - coarse
> > chopped and a bowl of freshly shredded Asiago d'allevo or
> > Parmigiano-Reggiano for garnishing
> >
> > Method: While bringing the stock to a boil, mix well the ground
> > meats, bread crumbs, eggs, herbs, garlic, salt and pepper. Shape mix
> > into small balls, about the size of chestnuts. Drop a few at a time
> > into the boiling stock, so as to not reduce the temperature; cook
> > about 10 minutes. Stir in the rice and cook an additional 15 minutes.
> > Stir in the greens and cook 15 more minutes.
> >
> > Serve in a wide, shallow soup bowl with a libel sprinkling of cheese.
> >
> > Side dishes, if this is the main course; fresh baked bread with butter
> > and a mix of string beans and summer squash - steamed and dressed with
> > balsamic vinegar mixed with a bit of brown mustard.
> >
> > Vale - Venator
> >
> >
> > ------------------------------------
> >
> > Yahoo! Groups Links
> >
> >
> >
>
> _________________________________________________________________
> Windows Live™: Keep your life in sync.
> http://windowslive.com/explore?ocid=TXT_TAGLM_WL_BR_life_in_synch_062009
>

--- In Nova-Roma@yahoogroups.com, "livia_plauta" <livia.plauta@...> wrote:
>
> Salve,
> Braciole literally just means (pork) "ribs", so it's natural to find thousands of different recipes for them.
> But "brazghul" looks like Turkish to me. Please! "Braciole" is pronounced "bra-cho-lay".
>
> Vale,
> Livia
> >
> >
> > The recipe in the link looks weird to me. My family is from Catanzaro so maybe our recipe isn't properly sicilian (which is where I think the dish comes from) so we make a different version of brazghul (phonetic sp, obviously) that consists of hard boiled eggs, romano cheese, salt, pepper, parsely, and garlic. Have your butcher tenderize some top round cuts and roll all of the ingredients into the steak. Tooth pick or butcher tie and simmer in lard or oil in a pan until brown. I cook it extra with a fresh marinara after the brazghul is already browned for about a half hour or until my sauce is reduced. My coup de grace is to serve the sauce with spinach ravioli instead of just eating the brazghul by itself.
> >
> >
> >
> >
> > > To: Nova-Roma@yahoogroups.com
> > > From: famila.ulleria.venii@
> > > Date: Mon, 8 Jun 2009 19:02:34 -0500
> > > Subject: Re: [Nova-Roma] Re: Another little brag. . .
> > >
> > > Ave Maior;
> > >
> > > On Mon, Jun 8, 2009 at 6:06 PM, Maior<rory12001@> wrote:
> > > >
> > > > Salvete Venator Juliaque;
> > > > ecastor I'm hungry, I had no nonna and instead got chicken soup a poor
> > > > second in my opinion to Italian cuisine;-) So thank you for sharing and I'd
> > > > love more recipes from our cives. Food definitely is something we should be
> > > > discussing in the forum!
> > > > bene vale
> > > > Maior
> > > >
> > > > here is the link to the NRwiki! add more recipes omnes:)
> > > > http://www.novaroma.org/nr/Bracciola
> > > >
> > >
> > > I think if you and I can keep discussions to matters of plate and cup,
> > > we might just have common ground after all ,-)
> > >
> > > Just for you then, Nonnie D'Orazio's Zuppa Jennie (named after her
> > > mother, Giovannia Mastroianni, nee Riciardelli), know elsewhere as
> > > Italian Wedding Soup. . .a term I had not heard until after I'd moved
> > > to Illinois in 1996, 39 years after I'd been born .-)
> > >
> > > Foodstuffs: 4 qt home made chicken stock, 1# ea ground chicken and
> > > veal, 1/2 c dried bread - finely grated, 2 lg chicken eggs - beaten, 1
> > > t ea dried oregano, basil and parsley - rubbed to small particles, 6
> > > cloves garlic - crushed, 1 t ea salt and fresh-ground black pepper, 2
> > > c long grain rice, 2 c ea spinach, escarole, endive and leek - coarse
> > > chopped and a bowl of freshly shredded Asiago d'allevo or
> > > Parmigiano-Reggiano for garnishing
> > >
> > > Method: While bringing the stock to a boil, mix well the ground
> > > meats, bread crumbs, eggs, herbs, garlic, salt and pepper. Shape mix
> > > into small balls, about the size of chestnuts. Drop a few at a time
> > > into the boiling stock, so as to not reduce the temperature; cook
> > > about 10 minutes. Stir in the rice and cook an additional 15 minutes.
> > > Stir in the greens and cook 15 more minutes.
> > >
> > > Serve in a wide, shallow soup bowl with a libel sprinkling of cheese.
> > >
> > > Side dishes, if this is the main course; fresh baked bread with butter
> > > and a mix of string beans and summer squash - steamed and dressed with
> > > balsamic vinegar mixed with a bit of brown mustard.
> > >
> > > Vale - Venator
> > >
> > >
> > > ------------------------------------
> > >
> > > Yahoo! Groups Links
> > >
> > >
> > >
> >
> > _________________________________________________________________
> > Windows Live™: Keep your life in sync.
> > http://windowslive.com/explore?ocid=TXT_TAGLM_WL_BR_life_in_synch_062009
> >
>

---

From: Nova-Roma@yahoogroups.com [mailto:Nova-Roma@yahoogroups.com] On Behalf Of livia_plauta
Sent: Tuesday, June 09, 2009 12:09 PM
To: Nova-Roma@yahoogroups.com
Subject: [Nova-Roma] Re: Another little brag. . .

Salve,
Braciole literally just means (pork) "ribs", so it's natural to find thousands of different recipes for them.
But "brazghul" looks like Turkish to me. Please! "Braciole" is pronounced "bra-cho-lay" .

Vale,
Livia
>
>
> The recipe in the link looks weird to me. My family is from Catanzaro so maybe our recipe isn't properly sicilian (which is where I think the dish comes from) so we make a different version of brazghul (phonetic sp, obviously) that consists of hard boiled eggs, romano cheese, salt, pepper, parsely, and garlic. Have your butcher tenderize some top round cuts and roll all of the ingredients into the steak. Tooth pick or butcher tie and simmer in lard or oil in a pan until brown. I cook it extra with a fresh marinara after the brazghul is already browned for about a half hour or until my sauce is reduced. My coup de grace is to serve the sauce with spinach ravioli instead of just eating the brazghul by itself.
>
>
>
>
> > To: Nova-Roma@yahoogrou ps.com
> > From: famila.ulleria. venii@...
> > Date: Mon, 8 Jun 2009 19:02:34 -0500
> > Subject: Re: [Nova-Roma] Re: Another little brag. . .
> >
> > Ave Maior;
> >
> > On Mon, Jun 8, 2009 at 6:06 PM, Maior<rory12001@ ...> wrote:
> > >
> > > Salvete Venator Juliaque;
> > > ecastor I'm hungry, I had no nonna and instead got chicken soup a poor
> > > second in my opinion to Italian cuisine;-) So thank you for sharing and I'd
> > > love more recipes from our cives. Food definitely is something we should be
> > > discussing in the forum!
> > > bene vale
> > > Maior
> > >
> > > here is the link to the NRwiki! add more recipes omnes:)
> > > http://www.novaroma .org/nr/Bracciol a
> > >
> >
> > I think if you and I can keep discussions to matters of plate and cup,
> > we might just have common ground after all ,-)
> >
> > Just for you then, Nonnie D'Orazio's Zuppa Jennie (named after her
> > mother, Giovannia Mastroianni, nee Riciardelli) , know elsewhere as
> > Italian Wedding Soup. . .a term I had not heard until after I'd moved
> > to Illinois in 1996, 39 years after I'd been born .-)
> >
> > Foodstuffs: 4 qt home made chicken stock, 1# ea ground chicken and
> > veal, 1/2 c dried bread - finely grated, 2 lg chicken eggs - beaten, 1
> > t ea dried oregano, basil and parsley - rubbed to small particles, 6
> > cloves garlic - crushed, 1 t ea salt and fresh-ground black pepper, 2
> > c long grain rice, 2 c ea spinach, escarole, endive and leek - coarse
> > chopped and a bowl of freshly shredded Asiago d'allevo or
> > Parmigiano-Reggiano for garnishing
> >
> > Method: While bringing the stock to a boil, mix well the ground
> > meats, bread crumbs, eggs, herbs, garlic, salt and pepper. Shape mix
> > into small balls, about the size of chestnuts. Drop a few at a time
> > into the boiling stock, so as to not reduce the temperature; cook
> > about 10 minutes. Stir in the rice and cook an additional 15 minutes.
> > Stir in the greens and cook 15 more minutes.
> >
> > Serve in a wide, shallow soup bowl with a libel sprinkling of cheese.
> >
> > Side dishes, if this is the main course; fresh baked bread with butter
> > and a mix of string beans and summer squash - steamed and dressed with
> > balsamic vinegar mixed with a bit of brown mustard.
> >
> > Vale - Venator
> >
> >
> > ------------ --------- --------- ------
> >
> > Yahoo! Groups Links
> >
> >
> >
>
> ____________ _________ _________ _________ _________ _________ _
> Windows Live™: Keep your life in sync.
> http://windowslive. com/explore? ocid=TXT_ TAGLM_WL_ BR_life_in_ synch_062009
>

No virus found in this incoming message.
Checked by AVG - www.avg.com
Version: 8.5.339 / Virus Database: 270.12.59/2165 - Release Date: 06/09/09 05:53:00

--- In Nova-Roma@yahoogroups.com, Jesse Corradino <woden66@...> wrote:
>
>
> Sal.
>
>
>
> That sounds a lot more correct in my opinion, as the hard boiled egg is essential to the recipe :) Lasagna, too, should have hard boiled egg done properly as well as a few other staple dishes (like pizza rustica).
>
>
>
> Just quick because I'm interested in the Italian disaspora, but are you from the mid-west somewhere? I've read that America has a lot of northern Italians, or at least some, but they settled outside of the NY/New England area (where overwhelmingly most Italians reside.) Every "paesano" I know is southern Italian like myself (Calarese in my case.) The farthest north I've ever even seen is Abruzzi.
>
>
>
> Best
>
> > To: Nova-Roma@yahoogroups.com
> > From: dis_pensible@...
> > Date: Tue, 9 Jun 2009 14:47:17 +0000
> > Subject: [Nova-Roma] Re: Another little brag. . .
> >
> > Salvete,
> >
> > I think I am going to make Bracciole this weekend, I think I am now *compelled* to make it!
> > Bracciole is not just Sicilian although I think most Americans are oriented to Sicilian Italian Americans because of the Media and because of the many immigrants from that beautiful area. However, my maternal grandparents from the north, Nonny (or Grandmere as we referred to her respectfully outside of family) was from the Ligurian region and Poppy (Grandpere) was from the foothills of the Italian Alps. My Paternal Grandfather was from the L'Aquila region and my maternal Grandmother was from the seaside not far from Rome. Here are other recipes for Bracciole with a bit of information, also note the different spellings- and the different ingredients:
> > http://recipegal.com/Italian/Bracciole.htm
> > http://italianfood.about.com/od/beefbracioleetc/Beef_Veal_Braciole_Involtini_Steaks_Etc.htm
> > I use about 2 pounds of thinly sliced, enough to make approx six large thin slices, and well beaten, or tenderized round steak, 8 cloves of chopped garlic, one very thinly sliced red onion, one very thinly sliced green bell pepper, about 2/3 cup of Pecorino Romano grated cheese, approx four cups of breadcrumbs, oregano, sweet basil, salt and pepper and four sliced hard boiled eggs. Mix all the ingredients except for the eggs, spread the mixture over the meat, place the eggs on top of the breadcrumb mixture, roll them up, tuck in the ends, tie them with string. Fry them in olive oil until they are nicely browned, then toss them in huge pot of tomato sauce and let them simmer until they are super tender. This makes about six servings, more if you are serving pasta also.
> > As to the regional differences all I can say is vive la différence!
> >
> > Valete,
> > Julia
> >
> >
> > --- In Nova-Roma@yahoogroups.com, Publius Ullerius Stephanus Venator <famila.ulleria.venii@> wrote:
> > >
> > > Salvete;
> > >
> > > On Tue, Jun 9, 2009 at 12:26 AM, Jesse Corradino wrote:
> > > >
> > > > The recipe in the link looks weird to me. My family is from Catanzaro so
> > > > maybe our recipe isn't properly sicilian (which is where I think the dish
> > > > comes from) so we make a different version of brazghul (phonetic sp,
> > > > obviously) that consists of hard boiled eggs, romano cheese, salt, pepper,
> > > > parsely, and garlic. Have your butcher tenderize some top round cuts
> > > > and roll all of the ingredients into the steak. Tooth pick or butcher tie
> > > > and simmer in lard or oil in a pan until brown. I cook it extra with a
> > > > fresh marinara after the brazghul is already browned for about a half hour
> > > > or until my sauce is reduced. My coup de grace is to serve the sauce with
> > > > spinach ravioli instead of just eating the brazghul by itself.
> > > >
> > >
> > > Regional difference: Great grandma Mastroianni (nee Riciardelli) was
> > > born in Avellino, Campagna about 1891. Came to America as the result
> > > of an arranged marriage. She refused to wed, as the prospective groom
> > > was too short. She demanded, and got, her dowry back; found her own
> > > husband. 9 of her 10 children made it to adulthood and marriages of
> > > their own.
> > >
> > > Both Nonnie and Papa showed me how to cook; she the Camganian style of
> > > her upbringing, him the Abruzzese.
> > >
> > > =====================================
> > > In amicitia et fide
> > > Publius Ullerius Stephanus Venator
> > > Civis circa Quintilis MMDCCLI a.u.c.
> > > Patrician, Paterfamilias
> > > Religio Septentrionalis - Poeta
> > >
> > > Dominus Sodalitas Coquuorum et Cerevisiae Coctorum
> > > http://groups.yahoo.com/group/Sodalis_Coq_et_Coq/
> > >
> > > http://www.myspace.com/venator_poetus
> > > http://anheathenreader.blogspot.com/
> > > http://www.catamount-grange-hearth.org/
> > > http://www.cafepress.com/catamountgrange
> > > --
> > > May the Holy Powers smile on our efforts.
> > > May the Spirits of our family lines nod in approval.
> > > May we be of Worth to our fellow Nova Romans.
> > >
> >
> >
> >
> >
> > ------------------------------------
> >
> > Yahoo! Groups Links
> >
> >
> >
>
> _________________________________________________________________
> Windows Live™ SkyDrive™: Get 25 GB of free online storage.
> http://windowslive.com/online/skydrive?ocid=TXT_TAGLM_WL_SD_25GB_062009
>

--- In Nova-Roma@yahoogroups.com, "Lyn Dowling" <ldowling@...> wrote:
>
> Salvete omnes,
>
> My family eats a lot of brazhol; mannihgowt and sdrahjadel too. We also
> order brihzhut, mootzadel and mordadel.* ;-)
>
> That's because we were raised in Northern New Jersey, with its large number
> of Sicilian-Americans and their linguistic shortcuts. Order "man-i-cotti" at
> a restaurant up there and the waiter knows you know nothing; order
> "mannihgowt" and he knows you're serious. Here in
> white-bread-in-plastic-bag Florida, it's the opposite. Italian restaurateurs
> here hug you if they think you actually know what you're about to eat.
>
> Now I'm hungry.
>
> vale,
> L. Aemilia
>
> * Brasciole, manicotti, stracciatella . . . prosciutto, mozzarella and
> mortadella
>
> PS -- Thanks for the etymology, Livia. I always thought the root for
> "brasciole"/"braciole" was "brasato," as in "braised."
>
>
> _____
>
> From: Nova-Roma@yahoogroups.com [mailto:Nova-Roma@yahoogroups.com] On Behalf
> Of livia_plauta
> Sent: Tuesday, June 09, 2009 12:09 PM
> To: Nova-Roma@yahoogroups.com
> Subject: [Nova-Roma] Re: Another little brag. . .
>
>
>
>
>
> Salve,
> Braciole literally just means (pork) "ribs", so it's natural to find
> thousands of different recipes for them.
> But "brazghul" looks like Turkish to me. Please! "Braciole" is pronounced
> "bra-cho-lay".
>
> Vale,
> Livia
> >
> >
> > The recipe in the link looks weird to me. My family is from Catanzaro so
> maybe our recipe isn't properly sicilian (which is where I think the dish
> comes from) so we make a different version of brazghul (phonetic sp,
> obviously) that consists of hard boiled eggs, romano cheese, salt, pepper,
> parsely, and garlic. Have your butcher tenderize some top round cuts and
> roll all of the ingredients into the steak. Tooth pick or butcher tie and
> simmer in lard or oil in a pan until brown. I cook it extra with a fresh
> marinara after the brazghul is already browned for about a half hour or
> until my sauce is reduced. My coup de grace is to serve the sauce with
> spinach ravioli instead of just eating the brazghul by itself.
> >
> >
> >
> >
> > > To: Nova-Roma@yahoogrou <mailto:Nova-Roma%40yahoogroups.com> ps.com
> > > From: famila.ulleria.venii@
> > > Date: Mon, 8 Jun 2009 19:02:34 -0500
> > > Subject: Re: [Nova-Roma] Re: Another little brag. . .
> > >
> > > Ave Maior;
> > >
> > > On Mon, Jun 8, 2009 at 6:06 PM, Maior<rory12001@> wrote:
> > > >
> > > > Salvete Venator Juliaque;
> > > > ecastor I'm hungry, I had no nonna and instead got chicken soup a poor
> > > > second in my opinion to Italian cuisine;-) So thank you for sharing
> and I'd
> > > > love more recipes from our cives. Food definitely is something we
> should be
> > > > discussing in the forum!
> > > > bene vale
> > > > Maior
> > > >
> > > > here is the link to the NRwiki! add more recipes omnes:)
> > > > http://www.novaroma <http://www.novaroma.org/nr/Bracciola>
> .org/nr/Bracciola
> > > >
> > >
> > > I think if you and I can keep discussions to matters of plate and cup,
> > > we might just have common ground after all ,-)
> > >
> > > Just for you then, Nonnie D'Orazio's Zuppa Jennie (named after her
> > > mother, Giovannia Mastroianni, nee Riciardelli), know elsewhere as
> > > Italian Wedding Soup. . .a term I had not heard until after I'd moved
> > > to Illinois in 1996, 39 years after I'd been born .-)
> > >
> > > Foodstuffs: 4 qt home made chicken stock, 1# ea ground chicken and
> > > veal, 1/2 c dried bread - finely grated, 2 lg chicken eggs - beaten, 1
> > > t ea dried oregano, basil and parsley - rubbed to small particles, 6
> > > cloves garlic - crushed, 1 t ea salt and fresh-ground black pepper, 2
> > > c long grain rice, 2 c ea spinach, escarole, endive and leek - coarse
> > > chopped and a bowl of freshly shredded Asiago d'allevo or
> > > Parmigiano-Reggiano for garnishing
> > >
> > > Method: While bringing the stock to a boil, mix well the ground
> > > meats, bread crumbs, eggs, herbs, garlic, salt and pepper. Shape mix
> > > into small balls, about the size of chestnuts. Drop a few at a time
> > > into the boiling stock, so as to not reduce the temperature; cook
> > > about 10 minutes. Stir in the rice and cook an additional 15 minutes.
> > > Stir in the greens and cook 15 more minutes.
> > >
> > > Serve in a wide, shallow soup bowl with a libel sprinkling of cheese.
> > >
> > > Side dishes, if this is the main course; fresh baked bread with butter
> > > and a mix of string beans and summer squash - steamed and dressed with
> > > balsamic vinegar mixed with a bit of brown mustard.
> > >
> > > Vale - Venator
> > >
> > >
> > > ------------------------------------
> > >
> > > Yahoo! Groups Links
> > >
> > >
> > >
> >
> > __________________________________________________________
> > Windows LiveT: Keep your life in sync.
> > http://windowslive.
> <http://windowslive.com/explore?ocid=TXT_TAGLM_WL_BR_life_in_synch_062009>
> com/explore?ocid=TXT_TAGLM_WL_BR_life_in_synch_062009
> >
>
>
>
>
>
> No virus found in this incoming message.
> Checked by AVG - www.avg.com
> Version: 8.5.339 / Virus Database: 270.12.59/2165 - Release Date: 06/09/09
> 05:53:00
>

>
>
> Sal.
>
>
>
> That sounds a lot more correct in my opinion, as the hard boiled egg is essential to the recipe :) Lasagna, too, should have hard boiled egg done properly as well as a few other staple dishes (like pizza rustica).
>
>
>
> Just quick because I'm interested in the Italian disaspora, but are you from the mid-west somewhere? I've read that America has a lot of northern Italians, or at least some, but they settled outside of the NY/New England area (where overwhelmingly most Italians reside.) Every "paesano" I know is southern Italian like myself (Calarese in my case.) The farthest north I've ever even seen is Abruzzi.
>
>
>
> Best
>
> > To: Nova-Roma@yahoogroups.com
> > From: dis_pensible@...
> > Date: Tue, 9 Jun 2009 14:47:17 +0000
> > Subject: [Nova-Roma] Re: Another little brag. . .
> >
> > Salvete,
> >
> > I think I am going to make Bracciole this weekend, I think I am now *compelled* to make it!
> > Bracciole is not just Sicilian although I think most Americans are oriented to Sicilian Italian Americans because of the Media and because of the many immigrants from that beautiful area. However, my maternal grandparents from the north, Nonny (or Grandmere as we referred to her respectfully outside of family) was from the Ligurian region and Poppy (Grandpere) was from the foothills of the Italian Alps. My Paternal Grandfather was from the L'Aquila region and my maternal Grandmother was from the seaside not far from Rome. Here are other recipes for Bracciole with a bit of information, also note the different spellings- and the different ingredients:
> > http://recipegal.com/Italian/Bracciole.htm
> > http://italianfood.about.com/od/beefbracioleetc/Beef_Veal_Braciole_Involtini_Steaks_Etc.htm
> > I use about 2 pounds of thinly sliced, enough to make approx six large thin slices, and well beaten, or tenderized round steak, 8 cloves of chopped garlic, one very thinly sliced red onion, one very thinly sliced green bell pepper, about 2/3 cup of Pecorino Romano grated cheese, approx four cups of breadcrumbs, oregano, sweet basil, salt and pepper and four sliced hard boiled eggs. Mix all the ingredients except for the eggs, spread the mixture over the meat, place the eggs on top of the breadcrumb mixture, roll them up, tuck in the ends, tie them with string. Fry them in olive oil until they are nicely browned, then toss them in huge pot of tomato sauce and let them simmer until they are super tender. This makes about six servings, more if you are serving pasta also.
> > As to the regional differences all I can say is vive la différence!
> >
> > Valete,
> > Julia
> >
> >
> > --- In Nova-Roma@yahoogroups.com, Publius Ullerius Stephanus Venator <famila.ulleria.venii@> wrote:
> > >
> > > Salvete;
> > >
> > > On Tue, Jun 9, 2009 at 12:26 AM, Jesse Corradino wrote:
> > > >
> > > > The recipe in the link looks weird to me. My family is from Catanzaro so
> > > > maybe our recipe isn't properly sicilian (which is where I think the dish
> > > > comes from) so we make a different version of brazghul (phonetic sp,
> > > > obviously) that consists of hard boiled eggs, romano cheese, salt, pepper,
> > > > parsely, and garlic. Have your butcher tenderize some top round cuts
> > > > and roll all of the ingredients into the steak. Tooth pick or butcher tie
> > > > and simmer in lard or oil in a pan until brown. I cook it extra with a
> > > > fresh marinara after the brazghul is already browned for about a half hour
> > > > or until my sauce is reduced. My coup de grace is to serve the sauce with
> > > > spinach ravioli instead of just eating the brazghul by itself.
> > > >
> > >
> > > Regional difference: Great grandma Mastroianni (nee Riciardelli) was
> > > born in Avellino, Campagna about 1891. Came to America as the result
> > > of an arranged marriage. She refused to wed, as the prospective groom
> > > was too short. She demanded, and got, her dowry back; found her own
> > > husband. 9 of her 10 children made it to adulthood and marriages of
> > > their own.
> > >
> > > Both Nonnie and Papa showed me how to cook; she the Camganian style of
> > > her upbringing, him the Abruzzese.
> > >
> > > =====================================
> > > In amicitia et fide
> > > Publius Ullerius Stephanus Venator
> > > Civis circa Quintilis MMDCCLI a.u.c.
> > > Patrician, Paterfamilias
> > > Religio Septentrionalis - Poeta
> > >
> > > Dominus Sodalitas Coquuorum et Cerevisiae Coctorum
> > > http://groups.yahoo.com/group/Sodalis_Coq_et_Coq/
> > >
> > > http://www.myspace.com/venator_poetus
> > > http://anheathenreader.blogspot.com/
> > > http://www.catamount-grange-hearth.org/
> > > http://www.cafepress.com/catamountgrange
> > > --
> > > May the Holy Powers smile on our efforts.
> > > May the Spirits of our family lines nod in approval.
> > > May we be of Worth to our fellow Nova Romans.
> > >
> >
> >
> >
> >
> > ------------------------------------
> >
> > Yahoo! Groups Links
> >
> >
> >
>
> _________________________________________________________________
> Windows Live™ SkyDrive™: Get 25 GB of free online storage.
> http://windowslive.com/online/skydrive?ocid=TXT_TAGLM_WL_SD_25GB_062009
>

>
> Cato Liviae Plautae sal.
>
> Salve.
>
> Dunno if it's regional, but in our family we always pronounced it "brazhol" with a soft buzzy "z" kind of sound. We're a mix of Avellino and Palermo, though, with a touch of some tiny mountain town in Puglia.
>
> Vale,
>
> Cato
>
>
>
> --- In Nova-Roma@yahoogroups.com, "livia_plauta" <livia.plauta@> wrote:
> >
> > Salve,
> > Braciole literally just means (pork) "ribs", so it's natural to find thousands of different recipes for them.
> > But "brazghul" looks like Turkish to me. Please! "Braciole" is pronounced "bra-cho-lay".
> >
> > Vale,
> > Livia
> > >
> > >
> > > The recipe in the link looks weird to me. My family is from Catanzaro so maybe our recipe isn't properly sicilian (which is where I think the dish comes from) so we make a different version of brazghul (phonetic sp, obviously) that consists of hard boiled eggs, romano cheese, salt, pepper, parsely, and garlic. Have your butcher tenderize some top round cuts and roll all of the ingredients into the steak. Tooth pick or butcher tie and simmer in lard or oil in a pan until brown. I cook it extra with a fresh marinara after the brazghul is already browned for about a half hour or until my sauce is reduced. My coup de grace is to serve the sauce with spinach ravioli instead of just eating the brazghul by itself.
> > >
> > >
> > >
> > >
> > > > To: Nova-Roma@yahoogroups.com
> > > > From: famila.ulleria.venii@
> > > > Date: Mon, 8 Jun 2009 19:02:34 -0500
> > > > Subject: Re: [Nova-Roma] Re: Another little brag. . .
> > > >
> > > > Ave Maior;
> > > >
> > > > On Mon, Jun 8, 2009 at 6:06 PM, Maior<rory12001@> wrote:
> > > > >
> > > > > Salvete Venator Juliaque;
> > > > > ecastor I'm hungry, I had no nonna and instead got chicken soup a poor
> > > > > second in my opinion to Italian cuisine;-) So thank you for sharing and I'd
> > > > > love more recipes from our cives. Food definitely is something we should be
> > > > > discussing in the forum!
> > > > > bene vale
> > > > > Maior
> > > > >
> > > > > here is the link to the NRwiki! add more recipes omnes:)
> > > > > http://www.novaroma.org/nr/Bracciola
> > > > >
> > > >
> > > > I think if you and I can keep discussions to matters of plate and cup,
> > > > we might just have common ground after all ,-)
> > > >
> > > > Just for you then, Nonnie D'Orazio's Zuppa Jennie (named after her
> > > > mother, Giovannia Mastroianni, nee Riciardelli), know elsewhere as
> > > > Italian Wedding Soup. . .a term I had not heard until after I'd moved
> > > > to Illinois in 1996, 39 years after I'd been born .-)
> > > >
> > > > Foodstuffs: 4 qt home made chicken stock, 1# ea ground chicken and
> > > > veal, 1/2 c dried bread - finely grated, 2 lg chicken eggs - beaten, 1
> > > > t ea dried oregano, basil and parsley - rubbed to small particles, 6
> > > > cloves garlic - crushed, 1 t ea salt and fresh-ground black pepper, 2
> > > > c long grain rice, 2 c ea spinach, escarole, endive and leek - coarse
> > > > chopped and a bowl of freshly shredded Asiago d'allevo or
> > > > Parmigiano-Reggiano for garnishing
> > > >
> > > > Method: While bringing the stock to a boil, mix well the ground
> > > > meats, bread crumbs, eggs, herbs, garlic, salt and pepper. Shape mix
> > > > into small balls, about the size of chestnuts. Drop a few at a time
> > > > into the boiling stock, so as to not reduce the temperature; cook
> > > > about 10 minutes. Stir in the rice and cook an additional 15 minutes.
> > > > Stir in the greens and cook 15 more minutes.
> > > >
> > > > Serve in a wide, shallow soup bowl with a libel sprinkling of cheese.
> > > >
> > > > Side dishes, if this is the main course; fresh baked bread with butter
> > > > and a mix of string beans and summer squash - steamed and dressed with
> > > > balsamic vinegar mixed with a bit of brown mustard.
> > > >
> > > > Vale - Venator
> > > >
> > > >
> > > > ------------------------------------
> > > >
> > > > Yahoo! Groups Links
> > > >
> > > >
> > > >
> > >
> > > _________________________________________________________________
> > > Windows Live™: Keep your life in sync.
> > > http://windowslive.com/explore?ocid=TXT_TAGLM_WL_BR_life_in_synch_062009
> > >
> >
>

--- In Nova-Roma@yahoogroups.com, "livia_plauta" <livia.plauta@...> wrote:
>
> Salvete,
> but which planet do you live on? Lasagna needs hard boiled egg like a fish needs a bicycle!
>
> Valete,
> Livia
> >
> >
> > Sal.
> >
> >
> >
> > That sounds a lot more correct in my opinion, as the hard boiled egg is essential to the recipe :) Lasagna, too, should have hard boiled egg done properly as well as a few other staple dishes (like pizza rustica).
> >
> >
> >
> > Just quick because I'm interested in the Italian disaspora, but are you from the mid-west somewhere? I've read that America has a lot of northern Italians, or at least some, but they settled outside of the NY/New England area (where overwhelmingly most Italians reside.) Every "paesano" I know is southern Italian like myself (Calarese in my case.) The farthest north I've ever even seen is Abruzzi.
>

---

From: Nova-Roma@yahoogroups.com [mailto:Nova-Roma@yahoogroups.com] On Behalf Of livia_plauta
Sent: Tuesday, June 09, 2009 1:15 PM
To: Nova-Roma@yahoogroups.com
Subject: [Nova-Roma] Re: Another little brag. . .

Livia Plauta Catoni sal.
I think you people are mixes of American, American and American. All the Italo-americans here would need a long holiday in the motherland, tied with a language course. I know good and cheap courses in Reggio Calabria.

Vale,
Livia

>
> Cato Liviae Plautae sal.
>
> Salve.
>
> Dunno if it's regional, but in our family we always pronounced it "brazhol" with a soft buzzy "z" kind of sound. We're a mix of Avellino and Palermo, though, with a touch of some tiny mountain town in Puglia.
>
> Vale,
>
> Cato
>
>
>
> --- In Nova-Roma@yahoogrou ps.com, "livia_plauta" <livia.plauta@ > wrote:
> >
> > Salve,
> > Braciole literally just means (pork) "ribs", so it's natural to find thousands of different recipes for them.
> > But "brazghul" looks like Turkish to me. Please! "Braciole" is pronounced "bra-cho-lay" .
> >
> > Vale,
> > Livia
> > >
> > >
> > > The recipe in the link looks weird to me. My family is from Catanzaro so maybe our recipe isn't properly sicilian (which is where I think the dish comes from) so we make a different version of brazghul (phonetic sp, obviously) that consists of hard boiled eggs, romano cheese, salt, pepper, parsely, and garlic. Have your butcher tenderize some top round cuts and roll all of the ingredients into the steak. Tooth pick or butcher tie and simmer in lard or oil in a pan until brown. I cook it extra with a fresh marinara after the brazghul is already browned for about a half hour or until my sauce is reduced. My coup de grace is to serve the sauce with spinach ravioli instead of just eating the brazghul by itself.
> > >
> > >
> > >
> > >
> > > > To: Nova-Roma@yahoogrou ps.com
> > > > From: famila.ulleria. venii@
> > > > Date: Mon, 8 Jun 2009 19:02:34 -0500
> > > > Subject: Re: [Nova-Roma] Re: Another little brag. . .
> > > >
> > > > Ave Maior;
> > > >
> > > > On Mon, Jun 8, 2009 at 6:06 PM, Maior<rory12001@ > wrote:
> > > > >
> > > > > Salvete Venator Juliaque;
> > > > > ecastor I'm hungry, I had no nonna and instead got chicken soup a poor
> > > > > second in my opinion to Italian cuisine;-) So thank you for sharing and I'd
> > > > > love more recipes from our cives. Food definitely is something we should be
> > > > > discussing in the forum!
> > > > > bene vale
> > > > > Maior
> > > > >
> > > > > here is the link to the NRwiki! add more recipes omnes:)
> > > > > http://www.novaroma .org/nr/Bracciol a
> > > > >
> > > >
> > > > I think if you and I can keep discussions to matters of plate and cup,
> > > > we might just have common ground after all ,-)
> > > >
> > > > Just for you then, Nonnie D'Orazio's Zuppa Jennie (named after her
> > > > mother, Giovannia Mastroianni, nee Riciardelli) , know elsewhere as
> > > > Italian Wedding Soup. . .a term I had not heard until after I'd moved
> > > > to Illinois in 1996, 39 years after I'd been born .-)
> > > >
> > > > Foodstuffs: 4 qt home made chicken stock, 1# ea ground chicken and
> > > > veal, 1/2 c dried bread - finely grated, 2 lg chicken eggs - beaten, 1
> > > > t ea dried oregano, basil and parsley - rubbed to small particles, 6
> > > > cloves garlic - crushed, 1 t ea salt and fresh-ground black pepper, 2
> > > > c long grain rice, 2 c ea spinach, escarole, endive and leek - coarse
> > > > chopped and a bowl of freshly shredded Asiago d'allevo or
> > > > Parmigiano-Reggiano for garnishing
> > > >
> > > > Method: While bringing the stock to a boil, mix well the ground
> > > > meats, bread crumbs, eggs, herbs, garlic, salt and pepper. Shape mix
> > > > into small balls, about the size of chestnuts. Drop a few at a time
> > > > into the boiling stock, so as to not reduce the temperature; cook
> > > > about 10 minutes. Stir in the rice and cook an additional 15 minutes.
> > > > Stir in the greens and cook 15 more minutes.
> > > >
> > > > Serve in a wide, shallow soup bowl with a libel sprinkling of cheese.
> > > >
> > > > Side dishes, if this is the main course; fresh baked bread with butter
> > > > and a mix of string beans and summer squash - steamed and dressed with
> > > > balsamic vinegar mixed with a bit of brown mustard.
> > > >
> > > > Vale - Venator
> > > >
> > > >
> > > > ------------ --------- --------- ------
> > > >
> > > > Yahoo! Groups Links
> > > >
> > > >
> > > >
> > >
> > > ____________ _________ _________ _________ _________ _________ _
> > > Windows Live™: Keep your life in sync.
> > > http://windowslive. com/explore? ocid=TXT_ TAGLM_WL_ BR_life_in_ synch_062009
> > >
> >
>

No virus found in this incoming message.
Checked by AVG - www.avg.com
Version: 8.5.339 / Virus Database: 270.12.59/2165 - Release Date: 06/09/09 05:53:00

>
> Salvete omnes,
>
> My family eats a lot of brazhol; mannihgowt and sdrahjadel too. We also
> order brihzhut, mootzadel and mordadel.* ;-)
>
> That's because we were raised in Northern New Jersey, with its large number
> of Sicilian-Americans and their linguistic shortcuts. Order "man-i-cotti" at
> a restaurant up there and the waiter knows you know nothing; order
> "mannihgowt" and he knows you're serious. Here in
> white-bread-in-plastic-bag Florida, it's the opposite. Italian restaurateurs
> here hug you if they think you actually know what you're about to eat.
>
> Now I'm hungry.
>
> vale,
> L. Aemilia
>
> * Brasciole, manicotti, stracciatella . . . prosciutto, mozzarella and
> mortadella
>
> PS -- Thanks for the etymology, Livia. I always thought the root for
> "brasciole"/"braciole" was "brasato," as in "braised."
>
>
> _____
>
> From: Nova-Roma@yahoogroups.com [mailto:Nova-Roma@yahoogroups.com] On Behalf
> Of livia_plauta
> Sent: Tuesday, June 09, 2009 12:09 PM
> To: Nova-Roma@yahoogroups.com
> Subject: [Nova-Roma] Re: Another little brag. . .
>
>
>
>
>
> Salve,
> Braciole literally just means (pork) "ribs", so it's natural to find
> thousands of different recipes for them.
> But "brazghul" looks like Turkish to me. Please! "Braciole" is pronounced
> "bra-cho-lay".
>
> Vale,
> Livia
> >
> >
> > The recipe in the link looks weird to me. My family is from Catanzaro so
> maybe our recipe isn't properly sicilian (which is where I think the dish
> comes from) so we make a different version of brazghul (phonetic sp,
> obviously) that consists of hard boiled eggs, romano cheese, salt, pepper,
> parsely, and garlic. Have your butcher tenderize some top round cuts and
> roll all of the ingredients into the steak. Tooth pick or butcher tie and
> simmer in lard or oil in a pan until brown. I cook it extra with a fresh
> marinara after the brazghul is already browned for about a half hour or
> until my sauce is reduced. My coup de grace is to serve the sauce with
> spinach ravioli instead of just eating the brazghul by itself.
> >
> >
> >
> >
> > > To: Nova-Roma@yahoogrou <mailto:Nova-Roma%40yahoogroups.com> ps.com
> > > From: famila.ulleria.venii@
> > > Date: Mon, 8 Jun 2009 19:02:34 -0500
> > > Subject: Re: [Nova-Roma] Re: Another little brag. . .
> > >
> > > Ave Maior;
> > >
> > > On Mon, Jun 8, 2009 at 6:06 PM, Maior<rory12001@> wrote:
> > > >
> > > > Salvete Venator Juliaque;
> > > > ecastor I'm hungry, I had no nonna and instead got chicken soup a poor
> > > > second in my opinion to Italian cuisine;-) So thank you for sharing
> and I'd
> > > > love more recipes from our cives. Food definitely is something we
> should be
> > > > discussing in the forum!
> > > > bene vale
> > > > Maior
> > > >
> > > > here is the link to the NRwiki! add more recipes omnes:)
> > > > http://www.novaroma <http://www.novaroma.org/nr/Bracciola>
> .org/nr/Bracciola
> > > >
> > >
> > > I think if you and I can keep discussions to matters of plate and cup,
> > > we might just have common ground after all ,-)
> > >
> > > Just for you then, Nonnie D'Orazio's Zuppa Jennie (named after her
> > > mother, Giovannia Mastroianni, nee Riciardelli), know elsewhere as
> > > Italian Wedding Soup. . .a term I had not heard until after I'd moved
> > > to Illinois in 1996, 39 years after I'd been born .-)
> > >
> > > Foodstuffs: 4 qt home made chicken stock, 1# ea ground chicken and
> > > veal, 1/2 c dried bread - finely grated, 2 lg chicken eggs - beaten, 1
> > > t ea dried oregano, basil and parsley - rubbed to small particles, 6
> > > cloves garlic - crushed, 1 t ea salt and fresh-ground black pepper, 2
> > > c long grain rice, 2 c ea spinach, escarole, endive and leek - coarse
> > > chopped and a bowl of freshly shredded Asiago d'allevo or
> > > Parmigiano-Reggiano for garnishing
> > >
> > > Method: While bringing the stock to a boil, mix well the ground
> > > meats, bread crumbs, eggs, herbs, garlic, salt and pepper. Shape mix
> > > into small balls, about the size of chestnuts. Drop a few at a time
> > > into the boiling stock, so as to not reduce the temperature; cook
> > > about 10 minutes. Stir in the rice and cook an additional 15 minutes.
> > > Stir in the greens and cook 15 more minutes.
> > >
> > > Serve in a wide, shallow soup bowl with a libel sprinkling of cheese.
> > >
> > > Side dishes, if this is the main course; fresh baked bread with butter
> > > and a mix of string beans and summer squash - steamed and dressed with
> > > balsamic vinegar mixed with a bit of brown mustard.
> > >
> > > Vale - Venator
> > >
> > >
> > > ------------------------------------
> > >
> > > Yahoo! Groups Links
> > >
> > >
> > >
> >
> > __________________________________________________________
> > Windows LiveT: Keep your life in sync.
> > http://windowslive.
> <http://windowslive.com/explore?ocid=TXT_TAGLM_WL_BR_life_in_synch_062009>
> com/explore?ocid=TXT_TAGLM_WL_BR_life_in_synch_062009
> >
>
>
>
>
>
> No virus found in this incoming message.
> Checked by AVG - www.avg.com
> Version: 8.5.339 / Virus Database: 270.12.59/2165 - Release Date: 06/09/09
> 05:53:00
>

---

From: Nova-Roma@yahoogroups.com [mailto:Nova-Roma@yahoogroups.com] On Behalf Of L Julia Aquila
Sent: Tuesday, June 09, 2009 1:05 PM
To: Nova-Roma@yahoogroups.com
Subject: [Nova-Roma] Re: Another little brag. . .

Salve Amelia,

Ack!!! *laughs* Ok I got most of them but what is "sdrahjadel. " Ok how do you say Mozzarella? Matzarella, Mootsarella or Mootsarell?
I am so wishing for a plateful of what you just said;)
If you think Florida is bad, come to Nashville. We have one decent Italian restaurant that has an actual Italian chef. The others are either chains or something resembling Italian. I am not even going to get into the pronunciation. ..

Vale,
Julia

--- In Nova-Roma@yahoogrou ps.com, "Lyn Dowling" <ldowling@.. .> wrote:
>
> Salvete omnes,
>
> My family eats a lot of brazhol; mannihgowt and sdrahjadel too. We also
> order brihzhut, mootzadel and mordadel.* ;-)
>
> That's because we were raised in Northern New Jersey, with its large number
> of Sicilian-Americans and their linguistic shortcuts. Order "man-i-cotti" at
> a restaurant up there and the waiter knows you know nothing; order
> "mannihgowt" and he knows you're serious. Here in
> white-bread- in-plastic- bag Florida, it's the opposite. Italian restaurateurs
> here hug you if they think you actually know what you're about to eat.
>
> Now I'm hungry.
>
> vale,
> L. Aemilia
>
> * Brasciole, manicotti, stracciatella . . . prosciutto, mozzarella and
> mortadella
>
> PS -- Thanks for the etymology, Livia. I always thought the root for
> "brasciole"/ "braciole" was "brasato," as in "braised."
>
>
> _____
>
> From: Nova-Roma@yahoogrou ps.com [mailto:Nova-Roma@yahoogrou ps.com] On Behalf
> Of livia_plauta
> Sent: Tuesday, June 09, 2009 12:09 PM
> To: Nova-Roma@yahoogrou ps.com
> Subject: [Nova-Roma] Re: Another little brag. . .
>
>
>
>
>
> Salve,
> Braciole literally just means (pork) "ribs", so it's natural to find
> thousands of different recipes for them.
> But "brazghul" looks like Turkish to me. Please! "Braciole" is pronounced
> "bra-cho-lay" .
>
> Vale,
> Livia
> >
> >
> > The recipe in the link looks weird to me. My family is from Catanzaro so
> maybe our recipe isn't properly sicilian (which is where I think the dish
> comes from) so we make a different version of brazghul (phonetic sp,
> obviously) that consists of hard boiled eggs, romano cheese, salt, pepper,
> parsely, and garlic. Have your butcher tenderize some top round cuts and
> roll all of the ingredients into the steak. Tooth pick or butcher tie and
> simmer in lard or oil in a pan until brown. I cook it extra with a fresh
> marinara after the brazghul is already browned for about a half hour or
> until my sauce is reduced. My coup de grace is to serve the sauce with
> spinach ravioli instead of just eating the brazghul by itself.
> >
> >
> >
> >
> > > To: Nova-Roma@yahoogrou <mailto:Nova- Roma%40yahoogrou ps.com> ps.com
> > > From: famila.ulleria. venii@
> > > Date: Mon, 8 Jun 2009 19:02:34 -0500
> > > Subject: Re: [Nova-Roma] Re: Another little brag. . .
> > >
> > > Ave Maior;
> > >
> > > On Mon, Jun 8, 2009 at 6:06 PM, Maior<rory12001@ > wrote:
> > > >
> > > > Salvete Venator Juliaque;
> > > > ecastor I'm hungry, I had no nonna and instead got chicken soup a poor
> > > > second in my opinion to Italian cuisine;-) So thank you for sharing
> and I'd
> > > > love more recipes from our cives. Food definitely is something we
> should be
> > > > discussing in the forum!
> > > > bene vale
> > > > Maior
> > > >
> > > > here is the link to the NRwiki! add more recipes omnes:)
> > > > http://www.novaroma <http://www.novaroma .org/nr/Bracciol a>
> .org/nr/Bracciola
> > > >
> > >
> > > I think if you and I can keep discussions to matters of plate and cup,
> > > we might just have common ground after all ,-)
> > >
> > > Just for you then, Nonnie D'Orazio's Zuppa Jennie (named after her
> > > mother, Giovannia Mastroianni, nee Riciardelli) , know elsewhere as
> > > Italian Wedding Soup. . .a term I had not heard until after I'd moved
> > > to Illinois in 1996, 39 years after I'd been born .-)
> > >
> > > Foodstuffs: 4 qt home made chicken stock, 1# ea ground chicken and
> > > veal, 1/2 c dried bread - finely grated, 2 lg chicken eggs - beaten, 1
> > > t ea dried oregano, basil and parsley - rubbed to small particles, 6
> > > cloves garlic - crushed, 1 t ea salt and fresh-ground black pepper, 2
> > > c long grain rice, 2 c ea spinach, escarole, endive and leek - coarse
> > > chopped and a bowl of freshly shredded Asiago d'allevo or
> > > Parmigiano-Reggiano for garnishing
> > >
> > > Method: While bringing the stock to a boil, mix well the ground
> > > meats, bread crumbs, eggs, herbs, garlic, salt and pepper. Shape mix
> > > into small balls, about the size of chestnuts. Drop a few at a time
> > > into the boiling stock, so as to not reduce the temperature; cook
> > > about 10 minutes. Stir in the rice and cook an additional 15 minutes.
> > > Stir in the greens and cook 15 more minutes.
> > >
> > > Serve in a wide, shallow soup bowl with a libel sprinkling of cheese.
> > >
> > > Side dishes, if this is the main course; fresh baked bread with butter
> > > and a mix of string beans and summer squash - steamed and dressed with
> > > balsamic vinegar mixed with a bit of brown mustard.
> > >
> > > Vale - Venator
> > >
> > >
> > > ------------ --------- --------- ------
> > >
> > > Yahoo! Groups Links
> > >
> > >
> > >
> >
> > ____________ _________ _________ _________ _________ _________ _
> > Windows LiveT: Keep your life in sync.
> > http://windowslive.
> <http://windowslive. com/explore? ocid=TXT_ TAGLM_WL_ BR_life_in_ synch_062009>
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--- In Nova-Roma@yahoogroups.com, "livia_plauta" <livia.plauta@...> wrote:
>
> Livia Plauta Catoni sal.
> I think you people are mixes of American, American and American. All the Italo-americans here would need a long holiday in the motherland, tied with a language course. I know good and cheap courses in Reggio Calabria.
>
> Vale,
> Livia
>
> >
> > Cato Liviae Plautae sal.
> >
> > Salve.
> >
> > Dunno if it's regional, but in our family we always pronounced it "brazhol" with a soft buzzy "z" kind of sound. We're a mix of Avellino and Palermo, though, with a touch of some tiny mountain town in Puglia.
> >
> > Vale,
> >
> > Cato
> >
> >
> >
> > --- In Nova-Roma@yahoogroups.com, "livia_plauta" <livia.plauta@> wrote:
> > >
> > > Salve,
> > > Braciole literally just means (pork) "ribs", so it's natural to find thousands of different recipes for them.
> > > But "brazghul" looks like Turkish to me. Please! "Braciole" is pronounced "bra-cho-lay".
> > >
> > > Vale,
> > > Livia
> > > >
> > > >
> > > > The recipe in the link looks weird to me. My family is from Catanzaro so maybe our recipe isn't properly sicilian (which is where I think the dish comes from) so we make a different version of brazghul (phonetic sp, obviously) that consists of hard boiled eggs, romano cheese, salt, pepper, parsely, and garlic. Have your butcher tenderize some top round cuts and roll all of the ingredients into the steak. Tooth pick or butcher tie and simmer in lard or oil in a pan until brown. I cook it extra with a fresh marinara after the brazghul is already browned for about a half hour or until my sauce is reduced. My coup de grace is to serve the sauce with spinach ravioli instead of just eating the brazghul by itself.
> > > >
> > > >
> > > >
> > > >
> > > > > To: Nova-Roma@yahoogroups.com
> > > > > From: famila.ulleria.venii@
> > > > > Date: Mon, 8 Jun 2009 19:02:34 -0500
> > > > > Subject: Re: [Nova-Roma] Re: Another little brag. . .
> > > > >
> > > > > Ave Maior;
> > > > >
> > > > > On Mon, Jun 8, 2009 at 6:06 PM, Maior<rory12001@> wrote:
> > > > > >
> > > > > > Salvete Venator Juliaque;
> > > > > > ecastor I'm hungry, I had no nonna and instead got chicken soup a poor
> > > > > > second in my opinion to Italian cuisine;-) So thank you for sharing and I'd
> > > > > > love more recipes from our cives. Food definitely is something we should be
> > > > > > discussing in the forum!
> > > > > > bene vale
> > > > > > Maior
> > > > > >
> > > > > > here is the link to the NRwiki! add more recipes omnes:)
> > > > > > http://www.novaroma.org/nr/Bracciola
> > > > > >
> > > > >
> > > > > I think if you and I can keep discussions to matters of plate and cup,
> > > > > we might just have common ground after all ,-)
> > > > >
> > > > > Just for you then, Nonnie D'Orazio's Zuppa Jennie (named after her
> > > > > mother, Giovannia Mastroianni, nee Riciardelli), know elsewhere as
> > > > > Italian Wedding Soup. . .a term I had not heard until after I'd moved
> > > > > to Illinois in 1996, 39 years after I'd been born .-)
> > > > >
> > > > > Foodstuffs: 4 qt home made chicken stock, 1# ea ground chicken and
> > > > > veal, 1/2 c dried bread - finely grated, 2 lg chicken eggs - beaten, 1
> > > > > t ea dried oregano, basil and parsley - rubbed to small particles, 6
> > > > > cloves garlic - crushed, 1 t ea salt and fresh-ground black pepper, 2
> > > > > c long grain rice, 2 c ea spinach, escarole, endive and leek - coarse
> > > > > chopped and a bowl of freshly shredded Asiago d'allevo or
> > > > > Parmigiano-Reggiano for garnishing
> > > > >
> > > > > Method: While bringing the stock to a boil, mix well the ground
> > > > > meats, bread crumbs, eggs, herbs, garlic, salt and pepper. Shape mix
> > > > > into small balls, about the size of chestnuts. Drop a few at a time
> > > > > into the boiling stock, so as to not reduce the temperature; cook
> > > > > about 10 minutes. Stir in the rice and cook an additional 15 minutes.
> > > > > Stir in the greens and cook 15 more minutes.
> > > > >
> > > > > Serve in a wide, shallow soup bowl with a libel sprinkling of cheese.
> > > > >
> > > > > Side dishes, if this is the main course; fresh baked bread with butter
> > > > > and a mix of string beans and summer squash - steamed and dressed with
> > > > > balsamic vinegar mixed with a bit of brown mustard.
> > > > >
> > > > > Vale - Venator
> > > > >
> > > > >
> > > > > ------------------------------------
> > > > >
> > > > > Yahoo! Groups Links
> > > > >
> > > > >
> > > > >
> > > >
> > > > _________________________________________________________________
> > > > Windows Live™: Keep your life in sync.
> > > > http://windowslive.com/explore?ocid=TXT_TAGLM_WL_BR_life_in_synch_062009
> > > >
> > >
> >
>

>
> Salve Livia,
>
> In America you just might see a fish on bicycle *laugh* Ever hear the phrase "Only in America"?
>
> Vale
> Julia
>
> --- In Nova-Roma@yahoogroups.com, "livia_plauta" <livia.plauta@> wrote:
> >
> > Salvete,
> > but which planet do you live on? Lasagna needs hard boiled egg like a fish needs a bicycle!
> >
> > Valete,
> > Livia
> > >
> > >
> > > Sal.
> > >
> > >
> > >
> > > That sounds a lot more correct in my opinion, as the hard boiled egg is essential to the recipe :) Lasagna, too, should have hard boiled egg done properly as well as a few other staple dishes (like pizza rustica).
> > >
> > >
> > >
> > > Just quick because I'm interested in the Italian disaspora, but are you from the mid-west somewhere? I've read that America has a lot of northern Italians, or at least some, but they settled outside of the NY/New England area (where overwhelmingly most Italians reside.) Every "paesano" I know is southern Italian like myself (Calarese in my case.) The farthest north I've ever even seen is Abruzzi.
> >
>