This is the delicious and moist Italian answer to English and American fruitcakes.
Patate al Forno con Rosmarino (Oven-roasted Potatoes Sprinkled with Rosemary, Garlic, and Peperoncino Powder)
In case you are wondering, yes, potatoes are eaten in Pastaland.
Gnocchi di Zucca (Pumpkin Gnocchi with Shavings of Smoked Ricotta and Sage Leaves)
Simple but incredibly delicious, this dish goes very well with the highly herbed turkey.
Tacchino alla Porchetta (Herb-Scented Roast Turkey from Nereto)
This is turkey as it is served on Saint Martin’s Day, November 11, in Nereto. Carol Field advises: “Do not use a light hand with the rosemary or garlic.” I skipped the part about cutting the turkey in half and it didn’t seem to make any difference. I didn’t stuff the turkey with my usual cornbread-green chile mixture because I wanted it to be as traditional as possible. That said, I did add some spicy smoked paprika to add a little heat because I’m a capsaicin addict.
Smoked Turkey Stacked Enchiladas with Oaxacan Mole Sauce
Now it’s time to use up that smoked turkey breast, and what better way than to make enchiladas with mole sauce? These are stacked enchiladas, which are more commonly served in New Mexico. In fact, there are a number of sauces that can be used in this recipe, including New Mexican Red or Green Chile sauces. Prepared Oaxacan black mole sauce is available online from Zingermans.com.