Angie's DIARY | Online Writing Magazine

(continued from: “The Bishop – part two”)

We got off the train and asked for information about the last part of our trip to the Convent of San Bonifacio. Unlike me, Catharina seemed to be suffering disproportionately from having her period, and as a result looked ominous during the whole trip. When we got off the bus, we could already see the convent in the outlying valley. We walked the remainder of the distance, and at long last we rang the bell on the gate that gave way to the entrance of the premises.

A smiling, elderly nun answered our call and asked how she could be of service. To my surprise, Catharina was obviously well prepared for this encounter, and asked to speak to the Mother Superior on an urgent family matter. It only took a second and the large gate opened as in a dream. ‘I’m Sister Felicitas, please follow me’, she said still smiling her compassionate smile, as she preceded us through the garden leading up to the monumental entrance of the convent.

‘We are honored today to have the bishop Tarantino in our midst. He comes and visit us twice a year, but he’s actually just leaving us right now.’ We heard a car door slam shut, and after a few moments a large Maserati Quattroporte limousine drove right past us, and I could clearly make out the bishop’s balding head with surrounding white hair, sitting in the rear of the car, as it quickly disappeared into the distance.

With a sudden frown Sister Felicitas kept on leading the way and finally asked us to wait in the hallway in front of what appeared to be the Mother Superior’s office. ‘I’m sure Mother Ferocia will be calling for you in a few minutes, I’ll see you ladies afterwards. Bye for now…’ she said as she walked away, still looking troubled.

Waking up through a veil of pain and confusion, Lauredana looked apprehensively at her eight and a half months pregnant belly, while gripping it in a surge of panic from both sides. But then she felt a reassuring kick from her unborn baby. Slowly the trauma of the accident started to take shape in her mind’s eye. The worst loss imaginable had come upon her. For a year now, since her twentieth birthday, she had been deeply in love with a boy called Michael. They had married, she became pregnant, and the world was smiling its broadest smile at them.

But now, in what turned out to be Lauredana’s worst nightmare, they had been involved in a car accident during her first visit to Italy since her departure to the US as a child. It had killed Michael practically on the spot, and had left her in her advanced pregnancy, miraculously, although seriously bruised and scratched, very much alive.

‘My name is Father Tarantino, and you are here in the care of the nuns of the Convent of San Bonifacio.’ A deep sounding voice resonated from the side of her sickbed. She couldn’t make out his face, because he stood exactly between her and the sun that flooded her bed with light, through the only window in the ward. ‘You will need some time to recover, and we are here to make sure that you and your baby will receive all the care you need. We understand, of course, that the loss of your husband will only become bearable with the passage of time, but please rest assured that you are in capable hands, and your soul is guarded by the love of Jesus himself. So don’t hesitate to ask for counsel. We all pray for you and your baby’s health.’

After these words, the dark silhouette of Father Tarantino left the room, only to make place for a pleasant looking young nun, carrying a tray with a single dish and water can with a glass. On the basis of the tray the number 25 seemed to be painted, but when it was placed on her lap, it appeared to be the number 52*.

The young nun smiled her youth as she introduced herself as Sister Felicitas, and without hesitation started to explain what the dish contained. ‘This is a specially made “Cacciucco alla Livornese” (Livorno’s Zesty Stewed Fish)’, she beamed, and continued her explanations; ‘Cacciucco is a fish stew made in the Tuscan port of Livorno, from whatever the fishmonger has that’s fresh and inexpensive. It has a healthy jolt of red pepper, and will sell you on fish if you don’t like fish already. The fish was brought in this morning from the port of Livorno and prepared brilliantly by our dear cook, Sister Clementia.’

Lauredana felt the need of nutrition for her unborn, and the amazing smell of the Cacciucco forced her pain and trauma somewhat to the background, and she started eating as if in trance.

*52, according to the “Smorfia Napoletana”, means “The Mother” (La Mamma)

Cacciucco alla Livornese

To serve 4-6 persons:
Preparation Time: 1 hour
Cooking Time: 30 minutes

Ingredients:
• 1 1/2 to 2 pounds of mixed fish
• A half a medium onion, minced
• 2 cloves garlic
• A bunch of parsley, minced
• 2 tablespoons olive oil
• 3/4 pound sliced peeled or canned plum tomatoes
• 2 tablespoons red wine vinegar diluted in 3/4 cup of water
• Salt and crumbled or minced hot red pepper to taste
• Toasted Italian bread rubbed with garlic

Preparation:
The Fish: Whatever is in season (it needn’t be expensive), for example, sole, mullet, catfish, dogfish, goby, squid, octopus, fresh shellfish, and shrimp. Chop the large fish, but leave the small ones whole.

Procedure:
Sauté the onion, parsley, and garlic in the oil in a deep bottomed pot. Once the onion has turned translucent, stir in the chopped tomatoes and season the mixture to taste. This is one of the few hot North Italian dishes, so don’t feel you must be sparing with the red pepper. When the tomatoes are done, stir in the water and vinegar. Simmer the sauce for a few more minutes and remove the garlic. Blend the sauce and return it to the fire with the fish, and, if you wish, sprinkle another tablespoon or two of olive oil into the pot. Simmer the Cacciucco until the fish is done, 10-15 minutes. Meanwhile, toast several slices of bread and rub them with a crushed clove of garlic. Once the fish is done, line the bottoms of your bowls with the toasted bread, ladle the Cacciucco over them, and serve boiling hot.

Wine suggestion:
Goes well with white wine, either a Bolgheri Bianco or a Bianco della Val di Cornia would do just fine.

(to be continued in “Uncle Salvatore – part one”)

• The Bishop – part one
• The Bishop – part two
• Latin Dreams – part three