Full-Day Amalfi Coast~Private Yacht Cruise

Amalfi Coast Yacht Cruise

foto4 foto3 foto2

 

< back   |   ^ Top

March 2015

~Recipes from Our Kitchen

Ravioli Piemontesi al “plin” ~ Pinched Ravioli

Serves 10

Ingredients

Dough:

  • 1 Kg of Manitoba or ‘00’ flour
  • 10 eggs
  • Salt to taste

Filling:

  • 130 g each of pork, beef and veal, each left in one piece
  • 1 small escarole
  • 2 eggs, beaten
  • 1 handful grated Parmesan cheese
  • Salt to taste
  • Freshly ground nutmeg & black pepper (optional)
  • Extra virgin olive oil
  • 100 g butter
  • 15-20 sage leaves
  • Extra grated Parmesan cheese for garnish

Method

  • In a large frying pan, heat the extra virgin olive oil and add the 3 pieces of meat. Sauté the meat slowly for about 1 hour (cooking time depends on the size of the meat), turning meat every so often so it cooks evenly. Salt to taste. When the meat is cooked, place it on a cutting board and chop with a mezzaluna. (If instead you use a blender, be careful not to transform the filling into a cream). Place the meat in a bowl and stir in the Parmesan Cheese and the eggs. Salt to taste and if desired, add a pinch of nutmeg and black pepper.

    Cook the escarole in boiling water for 1-2 minutes. Drain well and chop into small pieces before adding to the meat mixture. Combine well and set aside. This is the filling for your ravioli.

    Prepare the dough by pouring the flour on a work surface and making a well in the center. In the center, add the eggs and salt. Using a fork, beat together the eggs and begin to incorporate the flour. The dough will start to come together when half of the flour is incorporated. Start kneading the dough, using the palms of your hands, for about 15 minutes, adding any of the remaining flour, until you obtain a supple, slightly sticky dough. Wrap the dough in plastic film, and leave to rest at room temperature. After 30 minutes, pass the dough several times though a pasta machine until you have a thin sheet, using the smallest machine setting. Assemble ravioli by cutting long strips of pasta about 5cm wide and spooning amounts of filling along one half of each strip. Fold dough over and press around each spoon of filling to close. Using a pasta cutter or even a knife, cut between one ravioli and the next. Continue until all pasta and filling has been used.

    Cook the ravioli in abundant boiling salted water for 4 minutes; they’ll float to the top when ready, so be careful not to overcrowd the pot. While your pasta cooks, melt the butter in a large sauté pan and continue cooking until golden brown in color. Add sage leaves and remove from heat. Drain the pasta and but save some cooking water. Add the pasta to the pan with the butter, add a little cooking water and return to heat. Add the cheese, toss to blend and serve immediately.

    **In times of old, when these ravioli were made for special occasions, often there were not enough plates to go around and the ravioli were served ‘al tovagliolo’ or ‘on the napkin’. In other words, once drained, they would be laid out on an immaculate linen napkin. They can be served with butter and sage, or with a roast meat sauce, meat ragù, and when in season, with butter and white truffle.

Chef Eneo’s Tajarin Pasta with Beef & Red Wine Ragù

Serves 10

Ingredients

For the dough:

  • 1 kilo of ‘00’ flour
  • 33 egg yolks plus 2 whole eggs

For the Ragù:

  • 500 g piece of Fassone beef, chopped* (Fassone is a local breed of cattle – you can substitute with your own local beef)
  • 1 carrot, chopped
  • 1 onion, chopped
  • 1 piece of celery, chopped
  • 1 tablespoon butter
  • 2 tablespoons extra virgin olive oil
  • ½ glass Barbera wine
  • Salt and pepper to taste
  • 300 g peeled tomatoes, chopped

Method

First prepare the Tajarin pasta. On a work surface, mix the flour, egg yolks and whole eggs and knead to form a smooth, pliable dough. Form the dough into a ball, cover with a clean tea towel set aside to rest for at least 15 minutes. Pass the dough several times though a pasta machine until you have a very thin sheet and then cut in long, thin strips approximately 1cm in width.

To make the ragù, warm the butter and the extra virgin olive oil over a low heat add the carrot, the celery and the onion. Mix together and sauté until the vegetables turn golden brown. Then, using a sharp knife, chop the Fassona (or other beef) into very small pieces (but not with the meat grinder). Add the meat to the vegetables and sauté for a few minutes. Add the Barbera wine, allow to evaporate, then add the chopped tomatoes and slow cook over a low heat, adding a little water from time to time if meat seems dry. After three hours the Ragù will be ready for dressing your home made tajarin.

Cook the pasta in abundant salted boiling water. When the pasta floats to the top of the water it is cooked. Drain and add to ragù sauce. Toss together and serve immediately. Buon Appetito!

Chef Carla’s Vitello Nocciolato ~ Veal With Hazelnut

Serves 6 – 8

Ingredients

    For the Meat:

  • 1 piece of veal, about 2 kg
  • 3 tablespoons extra virgin olive oil *
  • 1 onion, chopped
  • 1 carrot, chopped
  • Salt to taste

For the mayonnaise:

  • 500 ml hazelnut oil
  • 4 egg yolks
  • Sea salt to taste

Method

Preheat the oven to 190° (375°F).

Rub the extra virgin olive oil over the entire surface of the meat and sprinkle with salt. Start cooking the meat in the oven with the carrot and onion, initially at 190° (375° F) for half an hour, to brown it. Then lower the heat to 100° (225°F). The roast should take a further one to one and a half hours to cook. The meat should be pink in the center, never overcooked.

To make the mayonnaise, whisk the egg yolks by hand or with an electric beater and very, very slowly add the hazelnut oil, whisking constantly until mayonnaise is thick and light in color.

When the veal is cooked, cut in thin slices and serve with this special mayonnaise. A slice of meat with this special hazelnut mayonnaise is one of the most typical local dishes of the Langa Piemontese around Cortemilia, the village in which Carla was born.

Positano B&B Accommodations

Secret Garden – 3 Star Deluxe with Sea View

3-Star Deluxe:
The 3-Star deluxe property accommodations includes rooms with a sea view and balcony, ensuite private bath, in-room safe, mini-bar, hair dryers and air conditioning. There is a concierge, daily breakfast served in the common breakfast room and terrace are included, and free internet.

 

Cooking Vacations Newsletter Sign-Up

Thank you for your interest in Cooking Vacations monthly newsletter.

To join, please enter your email address and click the Join button.

Each month you will receive recipes, fresh food ideas, and wine notes from Italy

Sign Up Now

Bespoke – Luxury Villa

Luxury Villa ~ Suite Sirena

Sirena is a two-bedroom suite with a matrimonial bed, and bathroom with bathtub. There is also a sofa bed in the livingroom area. Suite also features a kitchenette, terrace and has linen, Wi-fi internet, Satellite TV, washing machine, microwave oven, hairdryer, heating, air conditioning, safe and there is a 2-hour cleaning service included midweek.

$4,895 per person, based on double occupancy in 2-Bedroom Sirena (High Season: March 1 to October 31).
$4,295 per person, based on double occupancy in 2-Bedroom Sirena (Low Season: November 1 to last day of February).

$3,395 per person, based on 4 people in in 2-Bedroom Sirena (High Season: March 1 to October 31).
$2,995 per person, based on 4 people in in 2-Bedroom Sirena (Low Season: November 1 to last day of February).

< back   |   ^ Top

Luxury Villa ~ Suite Fortezza

Fortezza is a one-bedroom suite with a matrimonial bed, and a bathroom with a Jacuzzi tub and separate shower. There is also a sofa bed in the livingroom area. Suite also features a kitchen area, large terrace and has linen, Wi-fi internet, Satellite TV, cupboard with washing machine, microwave oven, hairdryer, heating, air conditioning, safe and there is a 2-hour cleaning service included midweek.

$4,895 per person, based on double occupancy in 1-Bedroom Superior Fortezza (High Season: March 1 to October 31).
$4,295 per person, based on double occupancy in 1-Bedroom Superior Fortezza (Low Season: November 1 to last day of February).

< back   |   ^ Top

Luxury Villa ~ Suite Torre

Torre is a one-bedroom suite with a matrimonial bed and bathroom with Jacuzzi tub and separate shower. There is also a sofa bed in the livingroom area. Suite also features a kitchenette, terrace garden and has linen, Wi-fi internet, Satellite TV, washing machine, dishwasher, microwave oven, hairdryer, heating, air conditioning and there is a 2-hour cleaning service included midweek.

$4,895 per person, based on double occupancy in 1-Bedroom Superior Torre (High Season: March 1 to October 31).
$4,395 per person, based on double occupancy in 1-Bedroom Superior Torre (Low Season: November 1 to last day of February).

< back   |   ^ Top

Luxury Villa ~ Suite Fiore

Fiore is a two-bedroom suite. One bedroom with a matrimonial bed, one bedroom with two single beds (which can be joined together). There is one shared bathroom with shower (no bath tub). Suite also features a living room, kitchen area, terrace and has linen, Wi-fi internet, Satellite TV, washing machine, microwave oven, hairdryer, heating, air conditioning, safe and there is a 2-hour cleaning service included midweek.

$4,895 per person, based on double occupancy in 2-Bedroom Fiore (High Season: March 1 to October 31).
$4,295 per person, based on double occupancy in 2-Bedroom Fiore (Low Season: November 1 to last day of February).

$3,395 per person, based on 4 people in in 2-Bedroom Fiore (High Season: March 1 to October 31).
$2,995 per person, based on 4 people in in 2-Bedroom Fiore (Low Season: November 1 to last day of February).

< back   |   ^ Top

Luxury Villa ~ Suite La Terrazza

Terrazze is a three-bedroom Suite. Bedroom 1 with a matrimonial bed, 1 bathroom with bathtub. Bedroom 2 with matrimonial bed, 1 bathroom with shower (no bath tub). Bedroom 3 with two single beds, (can be combined to a matrimonial bed), bathroom with shower (no bath tub). Suite also features a living room, fully-equipped kitchenette, terrace and balconies and has linen, Wi-fi internet, Satellite TV, safe, washing machine, dishwasher, microwave oven, hairdryer, heating, air conditioning and there is a 2-hour cleaning service included midweek.

$4,295 per person, based on 3 people in 3-Bedroom La Terrazza (High Season: March 1 to October 31).
$3,995 per person, based on 3 people in 3-Bedroom La Terrazza (Low Season: November 1 to last day of February).

$3,695 per person, based on 4 people in 3-Bedroom La Terrazza (High Season: March 1 to October 31).
$3,395 per person, based on 4 people in 3-Bedroom La Terrazza (Low Season: November 1 to last day of February).

$3,295 per person, based on 5 people in 3-Bedroom La Terrazza (High Season: March 1 to October 31).
$2,995 per person, based on 5 people in 3-Bedroom La Terrazza (Low Season: November 1 to last day of February).

$2,995 per person, based on 6 people in 3-Bedroom La Terrazza (High Season: March 1 to October 31).
$2,795 per person, based on 6 people in 3-Bedroom La Terrazza (Low Season: November 1 to last day of February).

< back   |   ^ Top

Luxury Villa ~ Suite Isola

Villa Azzurra6 Villa Azzurra8Villa Azzurra7Villa Azzurra5Villa Azzurra4Villa Azzurra3Villa Azzurra2Villa Azzurra1

Isola is a two-bedroom suite with one bedroom having a matrimonial bed and bathroom with bathtub; and the second bedroom having the option of either two twin beds or one matrimonial, and a bathroom with shower. There is also a sofa bed in the livingroom area. The Suite also features a large kitchen, two terraces and is furnished with linen, full kitchen plates, dishes, glasses, Wi-fi internet, Satellite TV, washing machine, dishwasher, microwave oven, hairdryer, heating, air conditioning, safe and there is a 2-hour cleaning service included midweek.

$4,895 per person, based on double occupancy in 2-Bedroom Isola (High Season: March 1 to October 31).
$4,495 per person, based on double occupancy in 2-Bedroom Isola (Low Season: November 1 to last day of February).

$3,495 per person, based on 4 people in 2-Bedroom Isola (High Season: March 1 to October 31).
$3,095 per person, based on 4 people in 2-Bedroom Isola (Low Season: November 1 to last day of February).

< back   |   ^ Top

Luxury Villa ~ Suite Vettica

Vettica is a one-bedroom suite with one matrimonial bed, and a bathroom with bathtub. There is also a sofa bed in the livingroom area and a second bathroom with shower (no bath tub). Suite also features a terrace and has linen, Wi-fi internet, Satellite TV, washing machine, dishwasher, microwave oven, hairdryer, heating, air conditioning, safe and there is a 2-hour cleaning service included midweek.

$4,795 per person, based on double occupancy in 1-Bedroom Vettica (High Season: March 1 to October 31).
$4,195 per person, based on double occupancy in 1-Bedroom Vettica (Low Season: November 1 to last day of February).

< back   |   ^ Top

January 2015

~Recipes from Our Kitchen

Torta Fritta ~ Fried Dough Puffs

Serves 8

This delicious appetizer typical of local Parma cuisine is simple and easy to make – a perfect tidbit to accompany a glass of Lambrusco.

Ingredients

  • 1 Kg flour
  • 500 ml of whole milk, warm
  • 25 g of fresh yeast
  • 80 g of butter
  • 1 egg, beaten
  • 2 teaspoons of salt
  • Sunflower oil for frying

Method

  • Pour the flour onto a work surface and make a well in the middle.
    In the meantime, dissolve the yeast in the warm milk, then place in the center of the well. Start mixing with a fork than begin kneading by hand until smooth Add all the other ingredients and mix well until you obtain a fairly solid dough, which is not too soft.
    Cover the dough and leave the dough to rise in a warm place until it has doubled in volume. Once the dough has risen, divide into small pieces. Flatten each one with your fingers and push it through a pasta machine. Next cut the dough into small strips and fry in hot sunflower oil. Once golden brown, remove from oil and drain on kitchen paper.
    Serve warm with prosciutto, salame or soft cheese such as gorgonzola or stracchino.

Filetto di Maiale con patate all’Aceto Balsamico
~ Pork Loin with Potatoes & Balsamic vinegar

Serves 4 – 6

Ingredients

  • 2 Pork loins (about 750g)
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 Tablespoon mixed dried herbs as rosemary, sage, bay leaf, plus a sprig of fresh rosemary
  • 1lb potatoes
  • ¼ cup balsamic vinegar
  • Olive oil as needed

For the sauce

  • 1 tablespoon butter
  • ¼ cup balsamic vinegar
  • Powdered sugar for sprinkling
  • 1cup vegetable broth

Method

Preheat the oven to 150°C. Place the loins on a clean chopping board. Season with salt and pepper and cover the surface of the pork with the mixed herbs.
Pour some olive oil into a large pan and brown the meat on all sides over medium-high heat, for about 5 minutes. Drizzle with the balsamic vinegar and allow it to evaporate.
Meanwhile, cut the potatoes into small cubes and cook for 5 minutes in boiling water. Then put in the pan with the pork loin and add the sprig of rosemary. Cook for several more minutes.
Remove the pork & potatoes from the pan and put in a baking pan Cook in the oven at 160°C for 15 minutes.
While the meat is in the oven, prepare the sauce.
In a saucepan melt the butter, the balsamic vinegar and allow vinegar to evaporate for few minutes. Add the vegetable broth with a little salt and pepper and cook on medium heat, until the sauce has reduced.
When the meat is cooked, slice, arrange on a serving plate, cover it with the sauce and bring to the table piping hot with the potatoes on the same plate.

Zuppa Inglese ~ Italian Trifle

Serves 10

Ingredients

  • 1 Liter of milk
  • 350 g of sugar
  • 80 g of flour
  • 4 eggs 
plus 8 egg yolks
  • Zest of 1 lemon, in strips
  • Seeds from 1 vanilla pod

  • 3 or 4 Slices of sponge cake

  • 1 glass of Alchermes liqueur
or sherry
  • 2 Handful dark chocolate flakes

Method

Combine milk and lemon zest in a pan. Using a sharp knife, split vanilla bean in half lengthways and scrape out seeds. Add seeds to milk mixture. Place over medium heat. Cook, stirring sometimes until hot (do not allow to boil). Remove pan from heat.
In a separate pan, whisk together the sugar, the eggs, the yolks and the flour until well combined. Pour hot milk over egg mixture, whisking constantly. Put the pan on the heat and cook, stirring constantly, for 15-20 minutes, until mixture has thickened. Remove lemon zest. Cover the custard with Clingfilm to prevent skin forming and allow mixture to cool.
Place a thin slice of sponge cake in the bottom of a serving bowl and soak it with the liqueur. Spoon over a layer of custard and some chocolate flakes. Continue in this way until you finish all the ingredients ending with a layer of custard decorated with chocolate flakes. Cover with plastic wrap and refrigerate for at least 2 hours before serving.

Perugia Accommodations

   

< back   |   ^ Top

Positano – Pilates, Yoga & Cooking™

 

Positano – Pilates, Yoga & Cooking – 3 Star Deluxe with Sea View

 

 

3-Star Deluxe:
The 3-Star deluxe property accommodations includes rooms with a sea view and balcony, ensuite private bath, in-room safe, mini-bar, hair dryers, and air conditioning. There is a concierge, daily breakfast served in the common breakfast room and terrace are included, and free internet.

Program Price:

$5,095 per person, based on 2 guests in a Classic Room with sweeping Sea View and Balcony – Terrace.

For Single Guests: If you are traveling on your own, please call us for the best group price. We are happy to welcome you into an already scheduled group.

horizontal rule

Positano – Pilates, Yoga & Cooking – 4-Star Renaissance Palazzo with Sea View

 

4-Star Renaissance Palazzo:

The elegant Renaissance Palazzo was formerly a historical home dating back to the 1600s. It’s intimate and cosy atmospheres brings you back to the noble days of Positano’s past.  Hailed as the charming alternative to the classic hotel, this property offers luxury and elegance in spacious rooms with a sea view. Each room is beautifully decorated with comfortable bedding and linens.  The entire property is decorated in Mediterranean hues of blue and white with Vietri floor tiles throughout. Each room offers ensuite private bathrooms, hairdryers, safe, refrigerator and air conditioning, and is just steps from restaurants and shopping. Breakfast is served in the breakfast room each morning, and daily maid service is provided for your convenience.  The Renaissance Palazzo was recently renovated respecting the original architecture, façade and style. 

Program Price:

$5,595 per person, based on 2 guests in a Classic Room with Sea View and Terrace.

$6,195 per person, based on 2 guests in a Superior Room with Sea View and Terrace.

horizontal rule

Positano – Pilates, Yoga & Cooking – 5 Star By The Sea with Sea View and Swimming Pool

5star_sea4 5star_sea5 5star_sea6 5star_sea1 5star_sea2 5star_sea3

5-Star By The Sea:
Our exclusive 5-Star By The Sea Property enjoys a privileged location just a few steps from the sea, and features a restaurant, brasserie, bar and a seawater pool. Rooms have every convenience, and are furnished in Mediterranean style, with comfortable beds, and a large bathroom with shower finished in hand-painted ceramic tiles. All rooms face directly over the beach or sea, with a private outdoor area complete with table and two chairs offering breathtaking views over the beach and sea – perfect for enjoying the unique panorama of Positano. Every morning breakfast is served in a beautiful room framed with bougainvilleas, offering an enchanting view of the sea and the pastel colors of Positano. A selection of juices, coffees and teas accompany the homemade pastries served each morning. There is an internet point with free Wi-Fi and the knowledgeable staff are available 24 hours to give advice and offer every assistance.

Program Price:

$6,695 per person based off of two guests in the Classic Room.

$7,095 per person based off of two guests in the Premium Classic Room.

For Single Guests: If you are traveling on your own, please call us for the best group price. We are happy to welcome you into an already scheduled group.

horizontal rule

Positano- 5 Star by the Piazza with Sea View and Swimming Pool

5-Star By The Piazza:

Check in, relax and indulge in the simple pleasures of Positano and the spectacular Amalfi Coast at our 5-Star By the Sea property.  Luxury rooms and suites reflect the colors of the luminous shimmer of the Mediterranean. White walls and ceilings overlooking the sea along with crisp white Italian bedspreads, soft white cotton curtains clean, bright and beautiful.  This luxury property eludes to a feeling of home with comfortable modern bedding, upholstered sofas, and vintage cast iron chair on your private terrace overlooking the surreal beautiful view.  Our family hosts and professional staff are available for your every whim.  A swimming pool, spa and outdoor lounging area with poolside bistro bar add to the elegance.  Maid service and turn-down with breakfast are included daily. All rooms have a telephone, a flat screen plasma TV with all satellite channels and a DVD player, a safe, air conditioning, minibar and an I-Pod docking station.

Program Price:

$11,495 per person based off of two guests in the Classic Room with Sea View.

$13,495 per person based off of two guests in the Superior Room with Sea View and Balcony.

horizontal rule

Positano – Pilates, Yoga & Cooking – Sea View by the Piazza B&B

 

B&B Sea View:

Our Sea View B&B option offers you a comfortable room with a terrace and sea view overlooking Positano.  The family-owned private property is quaint, and clean with a private ensuite bathroom.  Signora Francesca and her family welcome each guest and are your hosts throughout your stay.  Daily breakfast including warm cornetti, cappuccino, tea, homemade jams, fruit, and yogurt are served daily.  There is air conditioning, wifi, and daily maid service.  The property is in Positano by the piazza and overlooks the sea.  The beach is a few steps away as well as restaurants, wine bars, shopping, and artisan shops in the heart of Positano.

Program Price:

$4,195 per person, based on 2 guests with Sea View and Terrace by the piazza.

For Single Guests: If you are traveling on your own, please call us for the best group price. We are happy to welcome you into an already scheduled group.

horizontal rule

Positano – Pilates, Yoga & Cooking – Garden & Mountain View B&B

 

B&B Garden & Mountain View:

Our Mountain View B&B option offers all of the amenities of a home-away-from-home during your stay including a comfortable room in a quiet location with a terrace overlooking the mountains. The property is comprised of individual private rooms, each with a private ensuite bathroom. At the family property, Signor Giuseppe and his father, Antonio welcome you and are available to provide information during your stay, including maps and directions and warm Italian hospitality. Daily breakfast, including incredible homemade cakes, cornetti, Italian pastry, and biscotti, prepared by his mamma and accompanied by steamy cappuccinos, American coffee, and assorted teas and fruit juices. The property is at street level with minimum stairs, one flight up for the higher rooms, and has a lovely restaurant on site along with a wood-burning brick oven churning out the best Neapolitan pizza on the Amalfi Coast. Each room has hair dryers, wi-fi internet, and air conditioning included. The property is in Positano and overlooks the Lattari Mountians.  Step out your door for a short twenty-minute walk to Positano’s piazza. Local buses are an easy option for those who do not like to walk along with local taxis which are also available.

Program Price:

$3,395 per person, based 2 guests with Garden and Mountain View.

Prices starting at and may slightly change during holidays.

< back   |   ^ Top

December 2014

~Recipes from Our Kitchen

Nociate e Nocchiate ~ Christmas Nut Biscotti

Serves 8 – 10

These nut-laden sweets are typical of the countryside around Rome. It used to be that all families had their own version that mammas and nonnas made every year. Now only few families follow this ancient tradition.

Ingredients

  • 2 cups (500 g) walnuts
  • 1 & ¼ cups (300 g) hazelnuts, roasted
  • 1 & ¼ cups (300 g) almonds
  • 3/4 cup (150 g) raisins
  • 3 tablespoons pine nuts
  • 3 & ¼ cups (400 g) flour
  • 1 cup (200 g) candied peel, chopped
  • ½ cup honey, melted
  • 2 tablespoons (50 g) cocoa powder
  • 2 & ½ cups (500 g) sugar
  • 4 eggs
  • 2 & ¼ cups (300 g) plain chocolate, melted
  • 1 tablespoon mixed spices (cinnamon & nutmeg etc.)

Method

  • Roughly chop the nuts, walnuts, hazelnuts & almonds – you want to leave large pieces, and some can even remain whole. Place all dry ingredients together in a large bowl: the nuts, pine nuts, candied
    peel, raisins, flour, sugar & cocoa spices. In a separate bowl, beat the eggs with a fork then slowly add the honey and melted chocolate. Now add the dry ingredients and mix together gently. Using your hands, form small rounds of mixture and place them on a baking tray lined with parchment paper.
  • Bake in an oven preheated to 350° F for about 15 – 20 minutes. Allow to cool before serving.

Castagnole ~ Christmas Fritters

Serves 6 – 8

Castagnole are small soft balls, deep-fried and sprinkled with powdered sugar. These traditional deep-fried sweets are usually not available during the rest of the year so they must be enjoyed while they last. They are widely enjoyed in Rome and in all central Italy over the Christmas period. Their name derives from the Italian word for chestnuts castagne, because they are similar in size and shape to a chestnut. They are very quick and easy to prepare, which is another reason to love them!

Ingredients

  • 1 & ½ cups of ‘00’ flour
  • Grated zest of half an organic lemon
  • 1 tablespoon of aniseed liqueur
  • ½ teaspoon vanilla essence
  • ½ tablespoon of baking powder
  • ¼ cup of sugar
  • 1 generous pinch of salt
  • 2 medium eggs
  • 1/3 stick of butter, softened
  • Powdered sugar for sprinkling
  • 1 tablespoon rum (optional)
  • Peanut oil for frying

Method

In a large bowl, mix all the ingredients (except the powdered sugar and peanut oil) together with your hands. Dust a work surface with flour and knead mixture until you have a soft and firm mixture.

Now, take handfuls of dough and form into logs, then cut them into pieces as big as a chestnut. Roll the pieces into small balls and fry in hot oil for 2-3 minutes turning with a spoon until golden brown, then remove from oil and drain on kitchen paper.

Sprinkle the powdered sugar on top and Buon appetito!

Tozzetti ~ Biscuits with Almonds

Ingredients

  • 3 eggs
  • 1 cup of sugar
  • Grated zest of 1 lemon and 1 orange
  • 10 ½ tbsp butter, melted
  • 4 ½ tsp baking powder
  • 3 cups flour
  • 2 cups of almonds with the skin, chopped in half

Method

Preheat oven to 360° F. Beat the eggs with the sugar, add the grated zest, butter and almonds, then add the flour mixed with the baking powder a little at a time. Mix with hands until a soft dough forms. Shape the dough into four large logs and place on a baking sheet lined with parchment paper, well spaced. Bake in the oven for about 15-20 minutes. Allow to cool and slice into 2 cm slices and returned them to the oven for another 10-15 minutes until they have a nice golden color. Cool before eating.

Piedmont Accommodations

winery_accommodations4           winery_accommodations3 winery_accommodations6 winery_accommodations5   winery_accommodations1winery_accommodations2

< back   |   ^ Top

Novembre 2014

~Recipes from Our Kitchen

Zuppa di Ceci ~ Creamy Chickpea Soup

Serves 6

This typical Umbrian cucina povera soup, or peasant’s soup, is simple and easy to make. A soul warming soup whose touch of smoky pancetta makes this a perfect hearty addition to the menu.

Ingredients

  • 1 pound dried chickpeas
  • 1 carrot, peeled and diced
  • 1 medium onion peeled and diced
  • 1 or 2 celery stalks, diced
  • 4 tablespoons chopped pancetta
  • 2 tablespoons of extra virgin olive oil
  • 3 garlic cloves, peeled and pressed
  • A handful of chopped parsley
  • 4 cups of vegetable broth made from scratch
  • Sea salt and pepper to taste

Method

  • Starting the night before, place the dried beans in a bowl and cover with water. Cover the bowl and let rest until you are ready to cook.
    Drain the beans and place in a soup pot and cover with fresh water.
    Bring the water to a boil, then decrease to a simmer and cook until the beans are tender ~ 30 to 45 minutes depending on the beans. Drain and leave in a colander while you prepare the broth.
  • In a large soup pot, heat the extra virgin olive oil and then add the pancetta, carrots, onion, celery and garlic. Cook until the vegetables are golden and the pancetta pieces are lightly browned. Measure out 1 and 1/2 cups of the chickpeas and set to the side. Add the rest of the chickpeas to the pot with the vegetables and cover with broth until everything is covered in 1 inch of broth. Bring to a boil, then reduce the heat and slowly simmer for 20 to 30 minutes. Season with sea salt and pepper. Puree the soup until thick and smooth, adding additional broth as needed. Return the soup to the heat and stir in the chickpeas you had set aside early.
  • Serve in individual bowls topped with some cracked black pepper and a drizzle of extra virgin olive oil. Sprinkle top of soup with the crispy pancetta bits (if desired) and a scattering of chopped parsley and serve.

Ravioli Con Provola E Melanzane Con Sugo Ai Funghi Porcini ~

Smoked Provola And Eggplant Ravioli With Porcini Mushroom Sauce

Serves 18 to 20

Ingredients

Dough:
1 kg flour
8 eggs
Extra Virgin Olive Oil, splashFilling:
500 g Smoked provola cheese, chopped
700-800 g Eggplant cubes, already fried
100 g Parmesan, grated
1-2 eggs, as needed
Fresh basil, choppedAssembly:
1 egg, lightly beaten
Semola flour		 Sauce:
4 or 5 beef soup bones
2 onions, chopped finely
3 carrots, chopped finely
1 stalk celery, chopped finely
Flour, as needed
Extra virgin olive oil, as needed
Cherry tomatoes, halved
Red wine
Water, as needed
½ onion, chopped
200 g dried/ 500 g fresh Porcini mushrooms
100 g heavy cream

Directions

Preheat oven to 180 ° C or about 375 °F. Start by preparing your sauce, as it needs about 2 hours to cook.  Chop the carrots, celery and onions and mix together to a medium bowl.  In a large baking pan, add the soup bones along with about ½ of the carrots, celery, and onions.  Bake in the preheated oven and after several minutes, sprinkle flour over the whole pan and add a splash of olive oil as well.  The flour acts as a thickener for your sauce.  Bake for about 20 minutes.  Just before the end, add a handful of halved cherry tomatoes and leave in the oven until just softened.

In a large pot, add the baked bones & vegetables along with the other half of the carrots, celery and onions.  Place over a high heat and pour in a generous splash of red wine, then allow to evaporate. Next add 1-2 liters of water and boil for about 1 ½ to 2 hours, stirring occasionally.  Keep adding water as needed.

To make the ravioli, add all of the dough ingredients to a countertop mixer and set to mix, or mix and knead by hand.  Once the dough is well blended, remove from mixer, form into a ball, cover with a damp cloth and leave to rest for about 15 minutes.

In a large bowl, mix all of the filling ingredients together by hand to form a homogeneous mixture.  Spoon into a pastry bag if you like or you can also use a spoon to fill the ravioli.

After the dough has rested, cut off smaller slices of the dough, to make about 5 smaller balls.  Using generous flour as needed, pass the dough through a pasta machine, working your way from the larger to smaller thickness.  Fold dough each time and pat with a little flour to keep a regular shape. Once you have a long sheet of pasta, use a knife to gently cut it in half.  Set one half on a floured surface and brush with a little beaten egg.  Spoon about 1 tablespoon dots of filling in columns about 2 inches apart along the sheet of pasta.  Then place the other half of the sheet of pasta on top and use your hands to gently press down between the dots of filling to divide.  Use a pastry cutter to cut the ravioli and gently place on a tray that has been sprinkled with the semola flour.  Sprinkle a little semola over the ravioli.  Repeat until you have made all of the ravioli.

After about two hours, remove the sauce from heat and pass through a sieve to remove the bones and vegetables.  Put the broth that remains back into a saucepan and place over medium heat.

In a separate pan, heat a splash of extra virgin olive oil with the ½ chopped onion.  Add the porcini mushrooms and sauté.  Fresh are best, but if you had dried porcini, make sure to rehydrate them for at least ½ hour and drain liquid before adding to the pot.  Every couple of minutes, and a couple of scoops of hot broth to the porcini mushrooms, continuing until you have added all of the broth.  Just before serving, remove from heat, add the heavy cream to the sauce and stir until smooth.  Season with salt and pepper to taste.

Cook the ravioli in boiling salted water for about 5 minutes.  Remove and add to the pan with the porcini mushroom sauce and stir gently together before serving.  Sprinkle grated Parmesan over the top, as desired and serve.

Roasted Pumpkin & Walnut Torta

Makes 2 (8 x 4 Inch) Loaves

Ingredients

  • 1 1/2 cups brown sugar
  • 1/2 cup extra virgin olive oil
  • 1/2 cup homemade applesauce
  • 4 organic eggs
  • 2 cups roasted and pureed pumpkin
  • 1/2 cup almond milk
  • 3 cups farro (spelt) flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon sea salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1 cup chopped walnuts

Topping

  • 1/2 cups brown sugar
  • 3/4 teaspoon ground cinnamon

Directions

Preheat oven to 350°F. and lightly grease two 8 x 4 inch loaf pans.
In an electric mixer, beat the oil, applesauce, and sugar together until smooth. Add the eggs, one at a time. Add the pumpkin puree and milk, and beat well. Whisk together the flour, soda, salt, cinnamon, and nutmeg. Add the dry ingredients and blend just until mixed.
Fold in the walnuts. Divide the batter between the two baking pans. Mix together the sugar and cinnamon topping, and sprinkle over the top of each loaf.

Bake the loaves for about 40 to 45 minutes, or until a toothpick or cake tester inserted into the center comes out clean. Remove the loaves from the oven and leave to cool for 15 minutes.
Remove cakes from the pans, place on a wire rack, and allow to cool to room temperature before slicing.

Country Calabria

calabria_tropea6 calabria_tropea3

< back   |   ^ Top

Mina’s Country Kitchen Accommodations

Villa Palazzo Accommodations

 

Villa Palazzo Superior with Sea View

horizontal rule

Villa Palazzo Accommodations –

Garden and Vineyard – Set in the Garden with Sea View

 

horizontal rule

Classic With Garden View – No Sea View

           

< back   |   ^ Top

August 2014

~Recipes from Our Kitchen

Polpette Di Melanzane ~

Eggplant Bites

 

Number of servings (yield): 6 to 8

Ingredients

  • Extra Virgin Olive Oil, as needed
  • 2 Garlic cloves, 1 whole and 1 minced
  • 5 large Eggplant, cut into cubes
  • 400 g Bread, without the crust
  • Fresh Parsley, finely chopped
  • Salt & Pepper, to taste
  • Parmigiano Reggiano, grated, if desired

    • Breading:

  • Flour, as needed
  • Egg, beaten
  • Breadcrumbs, as needed

  • Peanut or Sunflower Oil, for frying

Directions

  • In a large sauté pan, heat a generous amount of olive oil and add the whole garlic clove. Sauté the garlic until blonded. Add the eggplant cubes and sauté until all the water has evaporated from the eggplant. Remove from heat and allow to cool. Add in bread, chopped parsley and minced garlic. (You can also add a handful of Parmigiano Reggiano cheese to taste, as well as salt and pepper to flavor). Mix it all together. Form part of the mixture into a small ball about the size of a golf ball. Lightly flour, then dip in the beaten egg and roll in the breadcrumbs until it is covered. Fry in hot peanut or sunflower oil, turning halfway so they cook evenly.
  • Remove and transfer to paper-towel-lined plate to drain before serving.

Ravioli Capresi ~

Caprese-Style Ravioli In Tomato Sauce

 

Number of servings (yield): 6

Ingredients

Pasta Dough:
3 Eggs
700 g ‘00’ Flour
300 g Semola ‘Rimacinata’ (finely ground)
700 mL Water		 Filling:
200 g Ricotta
100 g Mozzarella, cubed
Basil, as desired
Salt & Pepper, to taste		 Sauce:
Extra Virgin Olive Oil, as needed
1 clove Garlic, whole
500 g Tomato Purée, canned
Fresh Basil, as needed
100 g Cream, if desired
Salt, to taste

Directions

  • First, make the pasta dough by mixing the eggs with both types of flour and water. Mix together and then knead to form a smooth and workable dough. Cover and set aside to rest for 30 minutes.
  • Next, prepare the cheese filling. Mix the Ricotta, chopped Mozzarella, fresh basil, salt and pepper as desired. Place in the refrigerator until ready to use.
  • Transfer the dough to a floured surface press out the dough with your fingers. Then roll out the dough with a rolling pin or pasta machine into thin rectangular sheets. Fold the sheet in half and then unfold creating a crease down the middle of the pasta. Brush one side of the pasta with a beaten egg. With a pastry bag or spoon, add teaspoons of filling in rows about 1-inch apart on the egg brushed side of the sheet. Next fold the other side over to cover the filling side. To cut the ravioli, use a round cutter or knife, or simply slice into squares. Press the outer edges together to ensure that the filling will not leak during boiling.
  • Cook the ravioli in salted water for 5 minutes.
  • Next, prepare the sauce in a large pan. Heat a generous amount of olive oil over medium heat, add the whole garlic clove and blonde. Add the tomato purée, fresh basil and sauté together for about 10 minutes. Add cream, if desired, the cooked ravioli and toss together over high heat for a few seconds before serving. Add a pinch of sea salt, to taste.
  • Serve hot. Garnish with fresh basil and grated Parmigiano Reggiano cheese.
  • Variations: Vary the fillings by adding your favorite ingredients such as ground meat, sautéed squash or pumpkin, fried eggplant cubes, or any seasonal vegetables.

Semifreddo Alla Pesca E Menta ~

Peach & Mint Ice Cream Cake

 

Yield: 6

Ingredients

  • 300 g of Mascarpone
  • 300 g Whipped Cream
  • 3 eggs
  • 200 g sugar
  • 300 g Peaches, peeled and remove pit
  • 10 Mint Leaves
  • 50 g Vodka

Directions

  • Separate egg whites from the yolks. Save egg whites for later use. Whip the yolks with 100 g of sugar. When creamy, add mascarpone and mix for 10 seconds. Meanwhile, puree the peach with the mint leaves and vodka until smooth. Add peach puree to the mascarpone mixture, then fold in the whipped cream carefully so it does not deflate. In a separate bowl whip egg whites with the remaining sugar. Add this to the mascarpone mixture, always folding so the whites do not deflate. Place in molds and chill in the freezer for at least 1 day.

July 2014

~Recipes from Chef Barbara’s Kitchen

Bignè Salate Con Zucchine e Pecorino

Savory Bigné With Zucchini & Pecorino

 

Yield: Makes 24 Bigné

Ingredients:

  • 250 ml of water
  • 60 g butter
  • 3 eggs
  • Sea salt
  • Pepper
  • Butter to grease baking sheet
  • Zucchini
  • Extra virgin olive oil
  • 24 small pieces of Pecorino cheese

Directions

  • Heat the water in a pan and add the butter and a pinch of salt. Bring to the boil. Sieve in the flour. Using a wooden spoon, mix very quickly until all the liquid has been absorbed and continue beating until you obtain a smooth mixture with no lumps. Continue to cook over a medium heat, beating continuously, until the mixture comes away from the bottom and sides of the pan and makes a sizzling noise. Turn the dough onto a damp work surface and flatten with the back of a wooden spoon. When the dough is tepid, place in a bowl and beat in the eggs, one at a time, using an electric mixer until the dough becomes smooth and shiny.
  • Prepare a buttered baking sheet. Place the dough in a piping bag with a plain nozzle, and pipe the mixture into small balls, eclairs or rings in lines across the baking sheet. Bake in an oven preheated to 190°C for about 20 minutes. Meanwhile cut the zucchini into small pieces and sauté in a pan with a little extra virgin olive oil, salt and pepper until cooked. Once the zucchini have cooled, spoon them inside the bigné along with a small piece of Pecorino cheese. Just before you need them, heat briefly in the oven then serve.

Gnudi Burro e Salvia

Florentine Dumplinsh With Butter & Sage

 

Number of servings (yield): 4

Ingredients

  • 200g of spinach
  • 300g ricotta cheese
  • 2 eggs
  • 4 Tbsp grated Parmesan cheese, plus extra for garnish
  • 4 Tbsp ’00’ flour
  • Nutmeg
  • Sea salt and pepper
  • 50g Butter
  • Fresh sage leaves

Directions

  • Nowadays ‘ravioli’ are stuffed cases of dough served as a first course, but formerly it wasn’t so, at least in Florence. To get a good dish of “ravioli” you don’t need to prepare any dough: 1 portion of swiss-chard or spinach, boiled and squeezed well, is sufficient. Chop the spinach or chard finely, then mix it with the ricotta cheese, eggs, flour, Parmesan cheese, a pinch of salt and a hint of freshly ground nutmeg. Knead well. Shape this mixture into small balls and coat them with flour. In the meantime bring to the boil some lightly salted water, then add a few ‘ravioli’ at a time. When the ravioli are cooked they will come to the surface. Remove them from the water with a slotted spoon and place them into individual soup plates. Season them with melted butter and sage (tomato sauce is also good). Sprinkle with a little grated Parmesan cheese and serve.

Involtini di Pollo allo Spiedo

Chicken Roll Up Skewers

 

Number of servings (yield): 4

Ingredients

  • 400g chicken or turkey breast in thin slices
  • Olive oil
  • Fresh sage
  • 1 eggplant or zucchini, cut into cubes
  • Sea salt and pepper
  • 50g flour (rice flour would be also good)
  • Stale bread cut into cubes

Directions

  • Flatten the meat and place a sage leaf and a sprinkling of salt and pepper on each slice, then roll up and drag in flour place to the side. Meanwhile, brush the eggplant and bread cubes with a little extra virgin olive oil. Put the chicken rolls, bread and eggplant, alternating each one as you go. Place over a high flame, lightly brushing them over with oil as they cook. In order to prepare a larger turkey or chicken roll you can add a slice of roasted ham, sautéed spinach or swiss chard and tie up with string. Roll in a little flour and cook on a high flame to crisp, than low the flame and leave it cook. Once cooked, serve immediately.

Cestini di Cioccolato Con Mascapone

Chocolate baskets with Mascarpone Cream

 

Yield: 6-8

Ingredients

  • 200 g bitter chocolate
  • 500 g mascarpone cheese
  • 4 eggs
  • 100 g sugar

Directions

  • Separate the eggs and beat the yolks with the sugar. Add the mascarpone cheese and mix well until you have a cream. In a separate bowl, whip the egg whites until stiff then gently fold them into the cream. Place in the refrigerator.
    Meanwhile, melt the chocolate in a bain marie at a temperature not over 50/60°C. Using a pastry brush, paint the inside of a muffin mould with the liquid chocolate and put in the refrigerator for about 15 minutes. Once the chocolate is solid, remove from the mould, place the cream inside and, if desired, serve with small cookies and chocolate leaves as decoration.

Verona Castle Accommodations

verona_castle04 verona_castle05  verona_castle07 verona_castle08 verona_castle03verona_castle09 verona_castle10  verona1 verona2

< back   |   ^ Top

Levanto Accommodations

Levanto Villa

levanto_hotel1  levanto_hotel3levanto_villa9levanto_villa4levanto_villa7 levanto_villa5levanto_villa3   levanto_villa2   levanto_villa8

 

 

Monterosso Hotel

< back   |   ^ Top

April 2014

~Umbria’s Favorites

Springtime is an exciting time in our Italian kitchen. Rustic, savory, and citrusy dishes, paired with delish wines and delectable desserts satisfy taste buds and liven the spirits! Join us as we cook Umbrian and hope you enjoy our recipes below!

Crostini Con Crema di Melanzane

Toasted Bread With Eggplant Cream

Number of servings (yield): 4

Ingredients

  • 2 medium eggplants
  • 1 clove garlic
  • 1 salted anchovy fillet
  • Few salted capers if desired, rinsed
  • 60 ml extra virgin olive oil
  • Salt & pepper
  • Few fresh basil leaves, snipped finely
  • Crusty bread or small toasts to serve

Directions

  • Preheat the oven to 180°C (360°F). Leaving the eggplants whole, pierce them with a fork and place them on a baking tray. Bake for about 20 minutes until tender, turning at least once as they cook.

    Peel off the skin and drain off any juice. Place the garlic, anchovies, capers, salt and pepper in a mortar and pound until all ingredients are well mixed. (Be careful not to add too much salt as the anchovies and capers are both salted.)

    Place the eggplants in a food processor along with the crushed garlic mixture and the olive oil. Pulse a few times until the mixture has formed a paste. Check seasoning.

    Serve the eggplant pate on crusty bread or toasts garnished with the snipped basil.

Risotto di Farro

Emmer Wheat Risotto

Number of servings (yield): 4

Ingredients

  • 8 oz Farro (emmer wheat)
  • 2 oz each of finely chopped celery, carrot, onion
  • 4 oz of tender green beans, cut into pieces (you can also use baby fava beans or new asparagus if you have them to hand)
  • 4 oz each of baby zucchini and potatoes, diced
  • Extra virgin olive oil
  • Fresh basil leaves, shredded
  • Salt & pepper
  • 1 oz grated Parmesan cheese

Directions

  • Heat a generous swirl of extra virgin olive oil in a frying pan and gently sweat the celery, carrots and onions together without letting them burn. After 10 minutes or so, add the green beans, zucchini and the potatoes and sauté together. Now add the farro and toast over a medium heat for 2 minutes, taking sure nothing sticks to the bottom of the pan. Slowly add ladlefuls of hot water to the pan, stirring often and adding more water as it absorbs, just as you would when making a risotto.

    When the farro is tender, check seasoning, and stir in the basil leaves and Parmesan cheese. Serve with a final drizzling of extra virgin olive oil.

Involtini Di Carne Grigliati

Grilled Involtini

Number of servings (yield): 4

Ingredients

  • 1 lb tender beef or free range chicken breast, sliced thinly
  • Extra virgin olive oil
  • Salt
  • 1 tsp minced rosemary
  • 2 oz Parmesan cheese, grated
  • Bay leaves

Directions

  • Arrange the meat slices in a wide, shallow dish and dress with a drizzling of olive oil and a little salt. Leave to marinade for a few hours, turning meat every so often with a fork so it marinades evenly.

    Meanwhile, mix together the breadcrumbs, minced rosemary and Parmesan cheese and add a pinch of salt. Pour in just a little olive oil and mix well. When the meat is ready, pass it in the breadcrumb mixture, pressing well on both sides. Place a bay leaf at the center of each slice of meat and roll the meat around it. Secure with a presoaked wooden barbecue skewer and grill over a medium heat until meat is cooked (approximately 10 minutes).

Café Biscotti

Espresso Almond Bites

Yield: Makes 24 Cookies

Ingredients

  • 1 demi cup of espresso coffee
  • 3 cups (or 360 grams) almond meal
  • 1 cup (or 220 grams) brown sugar
  • 3 egg whites lightly beaten
  • Whole coffee beans to garnish with

Directions

  • Preheat the oven to 350 degrees F. and lightly grease two baking sheets.
    In a small bowl, mix the coffee with the water. In a bowl, mix together the almond meal, coffee, sugar, and egg whites to form a paste. Roll the mixture into 1 1/2 inch balls and place on the baking sheets, topping each with one espresso bean.

    Bake the cookies for 20 minutes or until slightly firm to the touch and golden brown on the bottom. Cool & store in an airtight container.

Isola D’Elba Accommodations

Laconellaelba_hotel1 elba_hotel2  elba_hotel4 elba_island4elba_hotel8elba_hotel3elba_hotel6elba_hotel9Isola d'Elba,  elba_hotel7 Kayak

< back   |   ^ Top

Secret Liguria Accommodations

Charming B&B

  cinque_terre_accommodation3cinque_terre_accommodation1 cinque_terre_accommodation2  cinque_terre_hotel3 cinque_terre_hotel4 cinque_terre_hotel2

 

horizontal rule

Romantic 4-Star

< back   |   ^ Top

Ligurian Hills Accommodations

 

Cinque Terre, Portofino & Liguria 3-Star

liguria_3star1 liguria_3star2 liguria_3star3 liguria_accommodations1 liguria_accommodations2 liguria_accommodations3 liguria_accommodations4

< back   |   ^ Top

February 2014

Lasagna di Carnevale

Ingredients

  • 400 g lasagna, par-cooked
  • 250 g Italian ground Sirloin (or Italian sausage)
  • 200 g mozzarella, cut into pieces
  • 200 g ricotta, cut in pieces
  • 2 hard boiled eggs, sliced
  • 600 ml homemade tomato sauce
  • 50 g grated Parmesan cheese
  • Olive oil
  • Butter

Method

  • Slowly stir fry the ground Sirloin or (remove the sausage from its casing, break up into pieces) and fry gently in a drizzling of olive oil. Grease a rectangular ovenproof dish and line with a layer of lasagne. Scatter half the Sirloin or sausage on top, then half the mozzarella, ricotta, and sliced egg, and cover with a third of the tomato sauce. Add a third of the grated cheese. Add another layer of lasagne and repeat process. Finish with a last layer of lasagne, spread over the last of the tomato sauce and dust with the remaining Parmesan. Bake for 45 minutes in a medium (350ºF) oven.

Risotto Con Carciofi

Number of servings (yield): 4

Ingredients

  • 1.5 litres of hot vegetable broth
  • Generous drizzle of extra virgin olive oil
  • 1 small onion, minced
  • 6 small artichokes, cleaned and thinly sliced
  • ½ glass dry white wine
  • 350g Carnaroli or Vialone Nano rice
  • 50g grated Parmesan cheese
  • Handful finely chopped parsley
  • 30g butter
  • Salt and pepper

Method

  • Heat the olive oil in a frying pan and add the minced onion. Sauté until golden then add the artichoke slices. Pour in the white wine and cook until wine has evaporated. Season to taste with salt and freshly ground black pepper. Add the rice and cook for a couple of minutes until the rice becomes slightly transparent. Add a ladle of hot vegetable broth (keep the broth on a low heat as you are adding), and stir for about one minute until absorbed. Continue cooking the rice, stirring continuously and adding broth as it absorbs. Cook for about 15 to 17 minutes until the rice is al dente. Check seasoning, remembering you still have to add the cheese.

    Move the frying pan off the heat and add half the grated cheese, the parsley and the butter. Beat well to combine. Serve immediately, garnishing each dish with a little of the additional grated Parmesan.

Busolà – Venetian Butter Cookies

Ingredients

  • 500g 00 flour
  • 300g sugar
  • Pinch of salt
  • 300g butter, softened
  • 6 egg yolks
  • Grated zest of half a lemon

  • 1 tsp vanilla essence

Method

  • Preheat oven to 180°C (360°F).
    Place the flour in a large bowl and mix in the sugar and salt. Create a well in the centre and add the softened butter, egg yolks, vanilla essence and lemon zest. Using your hands, gently work the dry ingredients into the liquid ingredients, slowly incorporating more flour into the centre with your hands. Once you have a smooth, pliable dough (you may have to add a little more flour), divide the dough into 20 pieces of equal size. Shape each piece into S shapes or half moons, place onto a cookie sheet lined with parchment paper and bake for 15-18 minutes until golden in color. Once cool, sprinkle with confectioner’s sugar.

Maria Rosa’s Frittelle di Carnevale

Ingredients

  • 5 eggs
  • ½ small carton of whipping cream
  • 60g butter (melted, cooled)
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • 1 package powder or 1tsp liquid vanilla
  • 500g flour
  • 1 teaspoon baking powder
  • Oil for frying
  • Powdered Sugar

Method

  • In a small bowl, mix about half of the flour with the baking powder. In a large bowl, add the eggs, whipping cream, butter, salt, sugar and vanilla and mix. Add the flour mixture to the large bowl and mix until smooth. Add the rest of the flour and work into a smooth dough, with little bubbles. Cover and set in a warm place to rise for one hour.
  • Divide the dough into balls the size of a walnut. Flatten the dough by hand or roll out with a rolling pin until very thin (you should be able to see the surface below). Slice or shape into uneven strips. Before frying, place the frittelle on a floured surface.
  • In batches, fry the strips until golden. Remove and place on a paper towel to drain, then toss with powdered sugar.
  • Crispy and sprinkled with powdered sugar, these frittelle di carnevale are called cenci in the north and chiacchiere in the south of Italy.

Menfi Accommodations

             

< back   |   ^ Top

DRAFT Positano Accomodations- sr

Secret Garden B&B

B&B:
The villa B&B offers individual private suites within its structure, complete with private bath, kitchenettes in the superior suites,* private terrace and sea view. Each suite has its own layout and is decorated uniquely in Mediterranean style. There is no concierge or main hotel desk, as this is a private villa B&B. The property owner and manager are on site and available to provide information for your stay, including maps, tour books and booklets. Positano has many stairs, but the villa is at street level with minimum stairs for Positano, including 4 flights of stairs throughout.  The villa B&B includes standard rooms and superior suites available on request at a supplement. Daily continental breakfast served in your room, daily maid service, mini-bar, in-room safe, hair dryers, Wi-Fi internet in the room and air conditioning included.

Program Prices:
$2,995 per person, based on double occupancy with sea view. All taxes and Italian VAT included.
$685 single supplement.

*Superior Suites: Upgrade to a Superior Suite, starting at $445 per person per program, based on double occupancy. The Superior Suites are available on the penthouse level of the B&B. Each suite has sweeping sea views, expanded space and kitchenette. The suites also have the possibility to connect for groups.

< back   |   ^ Top

horizontal rule

Secret Garden 3-Star

3-Star:
The 3-Star property accommodations includes rooms with a sea view and balcony, ensuite private bath, in-room safe, mini-bar, hair dryers and air conditioning. There is a concierge, daily breakfast served in the common breakfast room and terrace are included, and free internet on the common terrace.

Program Prices:
$2,995 per person, based on double occupancy with sea view. All taxes and Italian VAT included.
$785 Single Supplement at the 3-Star, with double room for single use.

*Superior Rooms: Upgrade to a Superior Room, starting at $150 per person per program, based on double occupancy. The Superior Rooms all have french balconies and sea views.

< back   |   ^ Top

horizontal rule

Secret Garden 3-Star~By The Piazza

3-Star~ By The Piazza:
The 3-Star property accommodations includes rooms with a town and sea view balcony, ensuite private bath, in-room safe, mini-bar, hair dryers and air conditioning. There is a concierge and daily continental breakfast is included in the common breakfast room.  Free Wi-Fi internet is available in the common areas. This property is just by the central piazza of Positano and has an elevator.

Program Prices:
$2,995 per person, based on double occupancy.  All taxes and Italian VAT included.
$785 Single Supplement at the 3-Star, with double room for single use.

*Superior Rooms: Upgrade to a Superior Room, starting at $150 per person per program, based on double occupancy. The Superior Rooms all have french balcony or terrace offering panoramic or sea view.

*Junior Suites: Upgrade to Junior Suite, starting at $450 per person based on double occupancy. The Junior Suites all have french balcony or terrace offering panoramic or sea view, and feature a Jacuzzi bath or Shower/sauna whirlpool.

< back   |   ^ Top

horizontal rule

Secret Garden 3-Star Deluxe

Image 6 Image 5 Image 8 Image 1 Image 4 Image 2

3-Star Deluxe:
The 3-Star Deluxe property accommodations includes spacious rooms with a town/sea view and balcony, ensuite private bath, in-room safe, mini-bar, hair dryers and air conditioning. There is a concierge and daily breakfast is included. Our 3-Star Deluxe also boasts a Mediterranean restaurant on a terrace overlooking the sea. Free Wi-Fi internet is available.

Program Prices:
$3,295 per person, based on double occupancy. All taxes and Italian VAT included.
$4,195 per person, based on single occupancy, with double room for single use.

*Deluxe Rooms: Upgrade to a Deluxe Room, starting at $100 per person per program, based on double occupancy. The Deluxe Rooms are more spacious and offer more balcony/terrace space with views.

< back   |   ^ Top

horizontal rule

Secret Garden 4-Star By The Piazza

4-Star:
The 4-Star hotel is set looking out over the sea in the center of town. All the rooms are elegant, bright and decorated with Amalfi coast ceramic tiles in azure blues, lemon yellows and the natural cool colors of the Amalfi Coast. Each room has a sea view window or balcony and is fully equipped private bathroom, hairdryer, air conditioning, safe, direct-line telephone, Wi-Fi Internet, mini-bar, and Satellite TV. Every morning International buffet breakfast is included with cappuccino, fresh Italian croissants, pastries, cereal and fresh fruit to satisfy any international palate. The hotel’s beachside sister property also invites guests to take advantage of the swimming pool (in summer months), restaurant & snack bar. The knowledgeable staff are available 24 hours to answer questions, give advice and assistance.

Program Prices:
$3,895 per person, based on double occupancy with sea view. All taxes and Italian VAT included.
$5,040 per person, based on single occupancy with sea view. All taxes and Italian VAT included.

*Superior Room: $550 per person supplement, based on double occupancy for Superior room upgrade with sea view terrace and Jacuzzi.
Please call for Single Supplement for Superior Upgrade with sea view terrace and Jacuzzi.

< back   |   ^ Top

horizontal rule

Secret Garden 4-Star By The Courtyard

4star_courtyard2 4star_courtyard1 4star_courtyard3 4star_courtyard44 Star Positano1 4 Star Positano2

4-Star By The Courtyard:
The 4-Star by The Courtyard property is tucked among Positano’s lush greenery yet centrally located, offering an ideal position for exploring the town on foot. This historic building has been carefully renovated to very high standards and each room has its own antique furniture, with details in wood, ceramic wrought iron provided by local craftsmen. All rooms offer every modern convenience including iPod docking station. Communicating rooms available on request. Enjoy a stroll through the property’s Mediterranean gardens where lemon trees, bougainvillea and palm trees provide welcome shade, or enjoy a refreshing dip in the pool. Free Wi-Fi internet is available.

Program Prices:
$3,395 per person, based on double occupancy. All taxes and Italian VAT included.
$4,295 per person, based on single occupancy.

*Superior Rooms: Upgrade to a Superior Room, starting at $1,000 per person per program, based on double occupancy. The Superior Rooms all have terrace with table and chairs and a side view of the sea.

< back   |   ^ Top

horizontal rule

Secret Garden 4-Star Uptown

4star_uptown1 4star_uptown2 4star_uptown3 4star_uptown4 4star_uptown7 4star_uptown6

4-Star Uptown:
The 4-Star Up Town property is located just a short distance from Positano’s main thoroughfare and the beach. All rooms are tastefully and elegantly furnished with terracotta floors and Vietri decorations, with balconies offering views over the village. Breakfasts are served on the Villa’s panoramic terrace, and the pool offers breathtaking views over Li Galli islands and beyond. Modern conveniences include air conditioning, minibar, digital TV & safe. Free Wi-Fi internet is available.

Program Prices:
$3,495 per person, based on double occupancy with sea view. All taxes and Italian VAT included.
$4,395 Single Supplement at the 3-Star, with double room for single use.

*Superior Rooms: Upgrade to a Superior Room, starting at $400 per person per program, based on double occupancy. The Superior Rooms offer beautiful views of Positano and have balcony or terrace with sea view.

< back   |   ^ Top

horizontal rule

Secret Garden 5-Star By The Sea

5star_sea4 5star_sea5 5star_sea6 5star_sea1 5star_sea2 5star_sea3

5-Star By The Sea:
Our exclusive 5-Star By The Sea Property enjoys a privileged location just a few steps from the sea, and features a restaurant, brasserie, bar and a seawater pool. Rooms have every convenience, and are furnished in Mediterranean style, with comfortable beds, and a large bathroom with shower finished in hand-painted ceramic tiles.
 All rooms face directly over the sea, with a private outdoor area complete with table and two chairs offering breathtaking views over the beach and sea – perfect for enjoying the unique panorama of Positano. Every morning breakfast is served in a beautiful room framed with bougainvilleas, offering an enchanting view of the sea and the pastel colors of Positano.
 A selection of juices, coffees and teas accompany the homemade pastries served each morning. There is an internet point with free Wi-Fi and the knowledgeable staff are available 24 hours to give advice and offer every assistance.

Program Prices:
$4,195 per person, based on double occupancy with sea view. All taxes and Italian VAT included.
$5,795 per person, based on single occupancy with sea view.

*Junior Suite: Upgrade to a Junior Suite, starting at $1,200 per person per program, based on double occupancy. The Junior Suites all have a living & relaxation area, Jacuzzi with hydromassage, and a sea-facing balcony.

< back   |   ^ Top

horizontal rule

Secret Garden 5-Star By The Piazza

5star_piazza7 5star_piazza1 Open diningroom in the terrace of Albergo Le Sirenuse - Positano 5star_piazza8 5star_piazza3 5star_piazza5 5star_piazza4

5-Star By The Piazza:
Our distinguished 5-Star Property By The Piazza property, located just a few steps from Positano’s main piazza, offers every possible comfort to guests looking for an unforgettably luxurious stay. Each room is unique, decorated with a stylish combination of antique and contemporary furnishings, with bathrooms made of marble and handmade tiles, most offering a whirlpool bathtub. Luxury linens and bath products add a special touch and the evening turn down service includes a special Italian chocolate for each guest. Rooms either offer views over the inner courtyard or have a small or French balcony with views over the village. Enjoy the very best Mediterranean food at the hotel’s gourmet restaurant, soak up the sun by the pool or book a relaxing treatment at the Spa.

Program Prices:
$5,795 per person, based on double occupancy with inner courtyard view. All taxes and Italian VAT included.
Please call for single rates.

*Room Upgrade: Upgrade to a Partial Town View Room, starting at $1,100 per person per program, based on double occupancy. The Partial Town View Rooms all have small or French balcony with views of the surrounding area.

< back   |   ^ Top

horizontal rule

Secret Garden 5-Star Deluxe

5star_deluxe1 5star_deluxe2 5star_deluxe3 5star_deluxe4 5star_deluxe5

5-Star Deluxe:
Our magnificent 5-Star Deluxe property makes the perfect destination for guests who want to treat themselves to an unforgettable touch of luxury. Sculpted into the cliffside, this property blends into the beauty of the surrounding Amalfi Coast gardens while offering unparalleled views of Positano and the coast. Rooms are furnished to the highest possible standard, each with its own unique character, and all rooms have private sea-view balconies. Interior details include beautiful terracotta and majolica floors, luxurious designer fabrics and hand-painted doors and frescoes. Outside, the hotel is screened by bougainvillea, decorative vines and hibiscus. Our 5-Star Deluxe features a private sea access and sun deck, tennis courts, swimming pool, a superb Spa and Fitness Facilities, two gourmet restaurants and a terrace offering breathtaking views over Praiano, Positano and the Faraglioni of Capri. The property is located outside the main pedestrian center of Positano and offers a shuttle service regularly to and from town.

Program Prices:
$6,595 per person, based on double occupancy with sea view. All taxes and Italian VAT included.
Please call for single rates.

*Deluxe Double Room: Upgrade to a Deluxe Double Room, starting at $1,000 per person per program, based on double occupancy. The Deluxe Double Rooms all have a private sea-view terrace.

< back   |   ^ Top

The Secret Garden ~ Tuscany

secret_garden_tuscany_7 secret_garden_tuscany_10 secret_garden_tuscany_1 secret_garden_tuscany_8 secret_garden_tuscany_14 secret_garden_tuscany_13 secret_garden_tuscany_12 secret_garden_tuscany_11 secret_garden_tuscany_9 secret_garden_tuscany_6 secret_garden_tuscany_5 secret_garden_tuscany_4 secret_garden_tuscany_3 secret_garden_tuscany_2

< back   |   ^ Top

December 2013

Sweets From Siena

Ricciarelli Cookies

Ingredients

  • 200 gr of peeled almonds
  • 20 gr of bitter almonds

  • 200 gr of sugar
  • 1 tsp of orange essence
  • 1 egg white
  • Flour (as much as is needed)
  • The tip of a teaspoon of baking soda
  • 50 gr of powdered sugar

Method

  • Grind the almonds well, add the orange essence, the baking soda, the sugar and then finally add the egg white and as much flour as you need to obtain a soft dough, consistent but not too tough. Sprinkle the powdered sugar on a table and form a log with the dough, then cut it into small pieces (about 30 grams each), roll it in your hands as if it were a meatball that you then elongate pressing it forward. Cover a cookie sheet with parchment paper and place the balls spread apart on the sheet. With the rest of the powdered sugar, dust the cookies well: if you have enough time, cover with a clean cloth and leave to rest overnight. Bake them in a 180 degree Celsius oven for 6-7 minutes if you like them soft, otherwise bake them for 10-12 minutes.

Gabriella’s Tiramisù

Ingredients

  • 1 Pack Savoiardi cookies (or lady fingers)
  • 4 eggs, separated
  • 300 grams of sugar, plus 1 tbsp extra
  • Handful of hazelnuts, roughly crushed
  • Small glass Maraschino liqueur
  • 50g Butter
  • 500g Mascarpone cheese

Method

  • Prepare a simple syrup with 100 grams of sugar and 100 grams of water. Let it cool and add the Maraschino. Spread the cookies in one layer in a large flat dish and wet them with the prepared syrup. Separate the egg yolks from the whites. Beat the yolks with the remaining sugar until pale and fluffy. Add the mascarpone cheese and mix well, then fold in the whites that have been whisked until they form soft peaks. Spread the cream on top of the soaked cookies. After having melted the butter with the tablespoon of sugar in a small pan, carmelize the hazelnuts and scatter them on top of the mascarpone cream. Chill and serve.

Gabriella’s Chocolate Cake

Number of servings (yield): 4

Ingredients

  • 100 g plus 4 squares of dark chocolate
  • 3 eggs

  • 50 g sugar
  • 30 g flour
  • 40 g of butter

  • Butter and sugar for molds

  • Cocoa powder and icing sugar

Method

  • Melt the chocolate and butter in a double boiler. Beat one whole egg and 2 egg yolks with the sugar until the mixture is pale and fluffy; sieve in the flour, mix gently, then fold in the warm chocolate mixture. Meanwhile whisk the egg whites until they are stiff then gently fold into the chocolate mixture. Butter 4 baking tins or disposable aluminum cases with butter and dust with icing sugar. Fill each case just over half way with the cake batter, place a square of chocolate in each serving and leave in the refrigerator for 3 hours. After this, heat the oven to 180 degrees and cook the cakes in a bain marie for 20 – 25 minutes. Turn the cakes out of the tins and onto a serving plate. Serve immediately with a dusting of cocoa and powdered sugar.

Vin Brulé

Ingredients

  • One bottle of full-bodied Red Wine
  • 1 4” Cinnamon stick
  • 8 Cloves, whole
  • Peel of 1 untreated Orange
  • Peel of half an untreated Lemon
  • 6 oz Brown Sugar
  • Pinch freshly ground nutmeg

Method

  • Place all ingredients in a pan and bring slowly to the boil, stirring constantly so the sugar dissolves. Simmer for a couple of minutes, then take off the heat. Brave souls can now attempt to set the surface of the wine alight to burn off the alcohol, but the wine is also perfectly good without this last step. Strain off spices and peel and serve hot in tall glasses.
  • Let cool before cutting.

Lucca Accommodations

Luca6 Luca5 Luca4 Luca3 Luca2 Luca1 Lucca 8

< back   |   ^ Top

October 2013

Primi~ First Course

Tagliatelle Con Zafferano ~ Thin Pasta With Saffron

Number of servings (yield): 4

Ingredients

    


  • 400 g Tagliatelle
  • 400 g Baby peas

  • 30 g Tuscan extra virgin olive oil
  • 0.05 g Saffron

  • 1 Onion

  • Salt

Method

    On a low heat, fry the peas with the finely chopped onion in extra virgin first cold pressed oil for 10 minutes. Meanwhile, dissolve the saffron in a pan of sea-salted water and cook the pasta until al dente. Drain the pasta. Optional, add a half pat of unsalted butter to the peas. Add the pasta to the pan with the peas and onions and mix thoroughly and serve.

Secondi~ Second Course

Coniglio In Umido ~ Stewed Rabbit & Pappardelle Pasta

Number of servings (yield): 6

Ingredients

  • 1 Cup Extra Virgin Olive Oil + 1 Tbsp
  • 1 Rabbit, cut into pieces (approx. 3- 3 ½ lbs)
  • 1 Onion
  • 1 Carrot
  • 1 Celery stalk
  • 1 branch fresh Rosemary
  • 1 Bunch fresh Parsley
  • 1 lb Ground Beef
  • 1 lb Ground Pork
  • 2 Chicken Livers, whole
  • 1 glass Red Wine
  • 2 lbs Peeled Tomatoes
  • 1 lb Tomato Puree
  • Pappardelle pasta

Method

  • Put the rabbit in cold water for 6 hours. Heat 1 cup olive oil in a large pot and lightly brown the rabbit pieces, stirring to brown evenly.
  • Separately, chop the carrot, onion, celery, parsley and rosemary. In a saucepan, heat 1 Tbsp of olive oil and sauté the chopped vegetables until the onion is transparent. Add the ground beef, pork and whole chicken livers and sauté until browned.
  • Add the vegetable-ground meat mixture to the pot with the rabbit and add salt and pepper to taste. Pour in the glass of wine and allow to evaporate over high heat.
  • When the wine has evaporated and the meat starts to take on some color, add the peeled tomatoes, tomato puree and cook over low heat for at least 3 hours with the cover slightly open./li>
  • Stir once in a while so it doesn’t stick.
  • Boil sea-salted water and add Pappardelle pasta. Cook until al dente. Drain pasta and toss with the sauce obtained from the meat. Stir a minute or two and serve.

Peposo All’Imprunetina ~ Impruneta-Style Beef Stew

Number of servings (yield): 4

Ingredients

  • 1 lb Beef Muscle
  • 6 Cloves Garlic
  • 3 mature Tomatoes
  • Sage, Rosemary, Bay leaves for aroma
  • Pepper
  • Salt, to taste
  • Chianti Red Wine, as needed

Method

  • Cut the meat into pieces, not too small, and place in a large shallow pot. Peel the tomatoes and remove the seeds (this helps take out the acidity). Chop the garlic and tomatoes and add to the pot with the meat. Add the aromatic herbs, salt and pepper. Remember the name is Peposo, so be generous with the pepper. It should have at least a teaspoon.
  • Cover everything with Chianti wine and cook over low heat for about 6 hours. Add water if needed, if it starts to dry out too much. Stir about every 15 minutes and add wine and pepper as needed.

Dolci~ Dessert

Castagnaccio ~ Chestnut Flour Cake

Number of servings (yield): 8

Ingredients

  • 250g or 1/2 a pound chestnut flour
  • 2-3 cups or 500-700ml of water
  • 1/3 cup or 75g of raisins (pre-soaked in vin santo or white wine)
  • 1/4 cup or 50g pine nuts
  • 5 walnuts, peeled and ground
  • 1 teaspoon of extra virgin first cold pressed olive oil
  • 20-30 sprigs of rosemary

Method

  • Pass the chestnut flour through a sieve.
  • Add water to the flour, while mixing slowly. The batter should be soft and easily falls off the spoon. Normally 2 1/2 cups or 600ml is a good amount of water.
  • Add the olive oil, pine nuts, walnuts and raisins then mix well together.
  • Grease a baking pan or line with parchment paper and pour in the batter until it’s about 1cm thick (0.4 inches into the baking pan.
  • Drop the rosemary springs on top of the batter and leave on top without mixing in.
  • Bake at 400 Fahrenheit or 200 Celsius for 30-40 minutes. When the cake is baked, it will form little cracks on the top.
  • Let cool before cutting.

Painting & Cooking in Venice

< back   |   ^ Top

September 2013

Antipasto ~ Appetizer

Verdure Grigliate E Marinate ~ Grilled and Marinated Vegetables

Number of servings (yield): 8

Ingredients

  • 4 Eggplant, sliced lengthwise
  • 2 zucchini, sliced lengthwise
  • Salt
  • Olive oil
  • Parsley, fresh chopped
  • Garlic, either fresh chopped or garlic in oil
  • Black Pepper
  • Balsamic Vinegar

Instructions

  • Heat grill, BBQ or grill pan.
  • Place slices of eggplant and zucchini on the grill and sprinkle with salt.
  • Do not oil the grill or the veggies; they should be dry.
  • Grill for about 5-10 minutes turning the veggies over gently as they become golden.
  • When veggies are golden on both sides, remove from the grill and set aside.
  • In a serving plate, layer olive oil, slices of eggplant, fresh chopped parsley, garlic, black pepper and a splash of balsamic vinegar.
  • No salt is needed as the veggies are already salted from the grill.
  • Repeat 1 or 2 more times depending on the depth of your plate.
  • In a separate serving plate, layer zucchini the same way as the eggplant.
  • Allow both dishes of zucchini and eggplant to absorb the flavors about a half hour before serving.
  • Your may also store the vegetables in the fridge up to 1 week, and they become more flavorful each day.
  • Serve as an antipasto or as a vegetable side dish.

Primi~ First Course

Pasta Con Rucola, Gamberi E Pomodorini~ Pasta with Arugula, Shrimp & Summer Tomatoes

A Positano favorite, and a healthy Mediterranean dish served with a chilled bottle of Falanghina.

Ingredients

  • 1 clove garlic
  • 4 to 5 tbsp Virgin, First-Pressed Olive Oil
  • 1 / 2 pound of fresh medium to large shrimp
  • 1 /2 glass of local white wine
  • 4 cups of cherry tomatoes cut in half
  • 1-1/2 cup Arugula
  • 2 pinches of Sea Salt

Instructions

  • In a frying pan, heat the olive oil until warm and then add garlic. Add shrimp. Add the 1/ 2 glass of white wine and let slow cook. Add tomatoes and continue to stew. At the very end, shut off the flame and add arugula.
  • Meanwhile, cook your pasta in boiling salted water until ‘al dente’ to taste. Add the pasta to the sauce over the stove and fold in.
  • Garnish each plate with a few leaves or fresh arugula and serve.

Dolci~ Dessert

Semifreddo Alla Pesca E Menta ~ Peach & Mint Ice Cream Cake
Courtesy of Chef Raffaele, Positano

Ingredients

  • 3 Eggs
  • 300 g of Mascarpone
  • 300 g Whipped Cream
  • 200 g Sugar
  • 300 g Peaches, peeled and remove pit
  • 10 Mint Leaves
  • 50 g Vodka

Instructions

  • Separate egg whites from the yolks. Save egg whites for later use. Whip the yolks with 100 g of sugar. When creamy, add mascarpone and mix for 10 seconds.
  • Meanwhile, puree the peach with the mint leaves and vodka until smooth.
  • Add peach puree to the mascarpone mixture, then fold in the whipped cream carefully so it does not deflate.
  • In a separate bowl whip egg whites with the remaining sugar. Add this to the mascarpone mixture, always folding so the whites do not deflate.
  • Place in molds and chill in the freezer for 24 hours. Remove 5 minutes before serving and garnish with a mint leaf.

3-Star Lakeview Hotel

lake_garda_accommodations1 lake_garda_accommodations3lake_garda_accommodations2 lake_garda_accommodations5 lake_garda_accommodations7lake_garda_accommodations6

< back   |   ^ Top

 

B&B Petite

1 2 B&B_4 B&B_6     B&B_3 cam2 cam3 B&B_2cam1

< back   |   ^ Top

3-Star Deluxe

Image 5 Image 6 Image 8 Image 1 Image 2 Image 3 Image 4

< back   |   ^ Top

Tuscany Castle Accommodations

       

< back   |   ^ Top

Mountain View Villa

bologna_accommodations011 bologna_accommodations010 bologna_accommodations012 bologna_accommodations001 bologna_accommodations004 bologna_accommodations002 bologna_accommodations003 bologna_accommodations006 bologna_accommodations007

< back   |   ^ Top

Bassano del Grappa Hotel

< back   |   ^ Top

Melody’s Vine Picks

With this month’s delicious recipes, learn what wines to serve for perfect pairings.

Antipasto ~ Appetizer

Insalata Di Gamberetti E Rughetta~ Shrimp & Arugula Salad

Pair With

  • A forkful of this fresh salad and a sip of this Fiano from Puglia, and you’ll be transported to a breezy old stone Masseria, farmhouse, surrounded by century-old olive trees and misty views of Puglia’s marvelous Adriatic sea off in the distance. Fresh pear, pineapple, toasted hazelnuts & honey aromas, along with a fresh taste yet balanced smoothness make this Fiano a perfect pairing.

 

Primi~ First Course

Pasta Con Crema Di Piselli ~ Pasta with Cream of Peas

Pair With

  • Pop open a bottle of this sparkling Riesling from Lombardy’s Oltrepo’ Pavese area for a wonderful pairing with the creaminess and aromatic herbs in Chef Clara’s spring pea pasta.

 

Dolci~ Dessert

Torta di Mele di Primavera ~ Spring Apple Yogurt Cake

Pair With

  • Serve this cake slightly warm with a wide-rimmed coppa of sweet Moscato d’Asti. Just the right balance of sweetness to accompany the delicate flavors of this apple cake.

June 2013

Aperitivo ~ Aperitif

The Negroni

Since Milan is noted for its apertivo, cocktail time, we salute the master of the aperitivo, Gaspare Campari. He was the creator of Campari, the famous drink that dates back to 1860. His recipe contains more than 60 natural ingredients including herbs, spices, barks and fruit peels. Even today, the coveted recipe is still kept under lock and key. Originally from Torino, Mr. Campari moved to Milano and set up a chic bar just at the Duomo. Shake up your summer party with a Negroni from Milano and make it a smash!

Number of servings: 1

Ingredients

  • 1 oz Gin
  • 1 oz Sweet Vermouth
  • 1 oz Campari, straight up/rocks
  • Orange wedge for garnish

Instructions

  • Combine gin, sweet vermouth, and Campari in an ice-filled glass
  • Stir gently and garnish with an orange wedge

Antipasto ~ Appetizer

Insalata Di Gamberetti E Rughetta ~ Shrimp & Arugula Salad

Number of servings: 4

Ingredients

  • ½ lb. Shrimp, cleaned
  • 1 large bunch Arugula
  • Curly Endive or Frisée, chopped
  • Extra-Virgin Olive Oil
  • Juice of 1 Lemon
  • Salt, to taste

Instructions

  • Boil the cleaned shrimp for 2-3 minutes, until light pink.
  • Clean the arugula, discarding the thick stems, and keeping only the tender leaves.
  • On a serving platter, spread a base of the chopped frisée.
  • Next, spread the arugula leaves, then the boiled shrimp on top.
  • When ready to serve, dress with olive oil, lemon juice and a pinch of salt to taste.
  • Serve at room temperature or slightly chilled.

Primi~ First Course

Pasta Con Crema Di Piselli ~ Pasta with Cream of Peas

Traditional Italian pasta with a fresh spring sauce made of peas, creamy cheese with aromatic herbs and tomatoes: my grandmother used to make it with the products of her vegetable garden, it’s one of my favorite vegetarian dishes of this season and it has the colors of the Italian flag! – Courtesy of Chef Clara, Milan. Cooking Classes At Home With Chef Clara ~ 5 Day

Number of servings: 4

Ingredients

  • 1 lb/400 gr Durum Wheat Short pasta (farfalle, fusilli etc.)
  • 2 tbsp Extra-Virgin Olive Oil
  • 1 ½ cups fresh Tomatoes, chopped
  • 4 fresh Basil leaves, for garnish

Cream of Peas:

  • 3 tbsp. Butter
  • 1 small Onion, minced
  • 10 oz Peas, freshly shelled or frozen
  • Salt
  • Pepper
  • 1 cup fresh Heavy Cream
  • 2 fresh Basil leaves

Herb Cheese:

  • 1 cup mixed fresh aromatic Herbs, minced (mint, basil, parsley etc.)
  • 7 oz fresh creamy Cheese (ricotta, robiola etc.)
  • Salt
  • Pepper

Instructions

For the Cream of Peas:

  • In a pan heat the butter, add the minced onion, cook for 10 minutes until soft.
  • Add the peas with one cup of hot water, salt and pepper and cook covered over low heat for 20 minutes.
  • Then transfer to the bowl of a food processor.
  • Pour in the cream and 2 basil leaves and pulse until a smooth sauce consistency is obtained.

For the Herb Cheese and Pasta:

  • Clean and mince the aromatic herbs.
  • With a fork add herbs into a bowl with the cheese, salt, pepper and 2 tablespoons of olive oil. Mix well.
  • Peel the fresh tomatoes, take the seeds away, cut the tomatoes into small cubes and let them drain in a colander for 10 minutes with a pinch of salt.
  • Drop the pasta into boiling salted water and cook it for around 10 minutes (follow exact timing on the box)
  • Drain the pasta in a colander then stir in the pea sauce and serve a portion on each plate.
  • Add 1 spoonful of herb cheese over the pasta for each plate.
  • Add 1 spoonful of tomato cubes next to the herb cheese.
  • Finish with a drizzle of olive oil and a basil leaf as a garnish.

Dolci~ Dessert

Torta di Mele di Primavera ~ Spring Apple Yogurt Cake

Very fresh taste, very light, very tasty but not heavy, perfect for the upcoming summer. –Courtesy of Chef Anna, Lombardy. Cooking With Anna On The Lakes Of Lombardy ~ 4 Day

Number of servings: 6

Ingredients

  • 2 Eggs, separated
  • 1 1/3 cup Sugar
  • 1 cup Plain Yogurt
  • 2 1/2 cups All-Purpose Flour
  • 2 Apples, cut in cubes
  • 1 1/3 tbsps Baking Powder
  • Grated lemon zest
  • 3 1/2 tbsps. Butter, melted and cool

Instructions

  • Preheat oven to 350°F.
  • Cover bottom and sides of cake pan with parchment paper.
  • Whisk the yolks with the sugar and beat well.
  • Add the yogurt, flour and chopped apples, baking powder, and grated lemons zest.
  • Beat the egg whites until soft peaks form then fold gently into the mixture.
  • Gently fold in the melted butter.
  • Bake for 50- 60 minutes depending on your oven.
  • Allow to cool slightly and serve.

Boutique Hotel Milan

milan_boutique_hotel4 milan_boutique_hotel5 milan_boutique_hotel3 milan_boutique_hotel11 milan_boutique_hotel6 milan_boutique_hotel7

horizontal rule

4 Star Luxury

< back   |   ^ Top

March & April 2013

Antipasto ~ Appetizer

Asparagi Con Aceto Balsamico ~ Chargrilled Asparagus With Balsamic Vinegar

This makes a simple appetizer or an elegant side dish.

Number of servings: 4

Ingredients

  • 1 bunch, about 12 Asparagus spears, blanched
  • 1 clove Garlic, whole
  • Olive oil
  • Salt and freshly ground Black Pepper
  • Balsamic vinegar

Instructions

  • Once cool, toss the blanched asparagus in a little olive oil with the garlic and season with salt and pepper.
  • Heat a griddle pan until extremely hot – you should see smoke rising, and grill the asparagus (discarding garlic) for 4 minutes, turning as necessary so it colors on all sides.
  • Divide the asparagus between plates and garnish with a few drops of balsamic vinegar.
  • Serve immediately.

Primi~ First Course

Spaghetti Cacio E Pepe ~ Cheese & Black Pepper Spaghetti

Courtesy of Chef Eugenio, Rome- Click  for more information on Chef Eugenio’s One Day Cooking Classes & Market Tours

Number of servings: 4

Ingredients

  • 4 tbsp Extra Virgin Olive Oil
  • 1 clove Garlic
  • 1 bunch Fresh Basil
  • 1 glass White Wine
  • 12 oz. Spaghetti
  • Black Pepper, as desired
  • Pecorino Cheese, grated

Instructions

  • In a large frying pan, add the olive oil, garlic and basil.
  • Heat over medium until the garlic is blonde then pour in the white wine.
  • Allow the wine to evaporate without stirring
  • Remove the garlic and basil and discard and set the pan with flavored olive oil aside.
  • Meanwhile, cook the spaghetti in boiling salted water until al dente.
  • Drain and save a little of the pasta water.
  • Pour the drained spaghetti into the flavored olive oil, and add in a generous amount of ground black pepper, the grated Pecorino cheese, and about a half a cup of the pasta water.
  • Toss together for a moment or two over high heat to combine then serve hot.
  • Variation: For a stronger flavor, you can add the pepper to the garlic and basil at the beginning with the olive oil.

Secondo~ Second Course

Arista Al Forno ~ Roast Loin Of Pork

Number of servings: 4

Ingredients

  • 4 leaves of Sage
  • 4 sprigs of Rosemary
  • Peel of ¼ Lemon
  • Pinch of each- fine Salt and freshly ground Black Pepper
  • 1 2lb. Pork loin
  • 2-3 tbsp. Extra-Virgin olive oil
  • 2 Garlic cloves
  • 1 glass dry White Wine

Instructions

  • Preheat oven to 300°F
  • Finely chop the sage, rosemary and lemon peel, mix with the salt and pepper, and rub into the pork roast – you can also make long but shallow incisions on the surface of the meat to rub the herbs into.
  • Place the roast in an baking pan with the olive oil (coat the pan and drizzle some on top of roast), and the garlic, and cook for about 1 ½ hours in the oven.
  • Turn the roast and pour the wine over it.
  • Increase temperature (to about 400°F) until the wine evaporates, approximately ten minutes.
  • Remove from oven and let sit for a few minutes before slicing and serve with its juices.

Dolci~ Dessert

Zia Domenica’s Lemon Cantucci Cookies

Number of servings: 4

Ingredients

  • 5 cups Flour
  • 1 1/2 cups Sugar
  • 3 Eggs
  • 2 tsp Baking Powder
  • 5 tbsp Butter
  • 1-2 small glasses of Limoncello
  • Lemon zest
  • Almonds (as you like)
  • 1 Egg Yolk for glazing

Instructions

  • Preheat the oven to 350° F
  • In a large bowl, mix all the ingredients except the almonds and egg yolk with a fork until well blended.
  • When the ingredients are well blended, add the almonds.
  • Roll the dough into a ball then divide it into 4 smaller balls.
  • Make long flat logs and transfer to a parchment paper covered baking sheet.
  • Press down gently with the palm of your hand to flatten them.
  • Using a brush, coat rolls with the lightly beaten egg yolk.
  • Cook for 20-25 minutes until they became golden brown.
  • Let them cool down a bit, then on a cutting board, cut them diagonally into .5in thick slices.
  • Place each cantuccini or slices back on the baking tray with one of the cut side up and toast.
  • Let them cool down completely before serving.

Tuscan Countryside Accommodations

Tuscan Countryside B&B

horizontal rule

Tuscan Countryside Villa

 

< back   |   ^ Top

Naples Accommodations

Boutque B&B

 

This 3-star charming B&B is set in the heart of Naples. It is conveniently located in wonderful Old town with picturesque Neapolitan alleyways and walking distance to the beach. Comfortable rooms, Italian bed linens and private ensuite baths make for a perfect stay. The hotel has an ideal location with close walking distance to Galleria Umberto, famous restaurants, landmarks and shopping. Then hotel serves daily Italian breakfast collaboration with the Nayman Café, included. A professional staff, wifi, daily maid service, and complimentary coffee and tea are available throughout your stay.

horizontal rule

4 Star Boutique  

horizontal rule

5 Star Luxury

< back   |   ^ Top

Capri Villa-Style Hotel

dianne_capri_writing01 dianne_capri_writing02 dianne_capri_writing03 dianne_capri_writing05dianne_capri_writing11 dianne_capri_writing10dianne_capri_writing12dianne_capri_writing13 dianne_capri_writing09dianne_capri_writing08dianne_capri_writing07dianne_capri_writing27

 

Capri Villa-Style Hotel:
Your accommodation is set in the heart of Anacapri. Each private room offers an ensuite private bath overlooking the sea and garden.  Daily breakfast and maid service, wi-fi and air conditioning add to the modern comforts. Settle in to a true Caprese atmosphere with hues of blue, white and Mediterranean colors, an exotic flower garden and solarium.

Program Prices:

$2,995 per person, based on double occupancy. All taxes and Italian VAT included.

$2,495 price for non-writer companions, including all elements of the program except the Writer’s Studio. While your co-traveler is writing, there are many add-on activities to choose from.

$550 Single Supplement.

< back   |   ^ Top

January & February 2013

Antipasto ~ Appetizer

Insalata Di Radicchio ~ Warm Radicchio Salad

Number of servings: 2

Ingredients

  • 2 cups of small dried cannellini beans
  • Extra virgin olive oil
  • 1 small sweet onion
  • A handful of parsley
  • 2 oz. of pancetta or prosciutto
  • 1 small head of radicchio, rinsed
  • Sea salt to taste
  • 1 fresh lemon

Instructions

  • Start by soaking your dried beans overnight in water.
  • When the beans are ready, drain and slow cook beans in a pot of water until soft.
  • When the beans have finished cooking, drain.
  • In a separate pan, sauté the onion in enough olive oil to cover the bottom of the pan, season with salt and cook until the onion is golden.
  • Add the parsley, pancetta or prosciutto.
  • Stir and add the beans.
  • Add a little water to the pan if it dries out.
  • Cut the rinsed radicchio into thin slices and place in a large bowl.
  • Add the cooked beans and onion to the bowl.
  • Stir.
  • Add sea salt and lemon to taste and serve warm.

 

Secondo~ Second Course

Brasata al Barolo ~ Beef Braised In Barolo

This deliciously satisfying dish hails from the region of Piemonte, especially the area around Asti / Alba where Barolo is produced. You can of course, make this with another similar wine, but making it with Barolo and enjoying it along with a glass of the same is pretty much unbeatable.

Number of servings: 6

Ingredients

  • 1 1/2 kg rump roast or topside (in one piece)
  • 2 oz pancetta, cut into strips
  • 1 carrot, roughly chopped
  • 2 ribs celery, roughly chopped
  • 1 onion, roughly chopped
  • 3 cloves garlic
  • Sprig rosemary or thyme
  • 1 large bay leaf
  • Few cloves, juniper berries, black peppercorns in muslin bag (optional)
  • 1 bottle Barolo
  • 3 1/2 tbsps butter
  • Splash of brandy

Instructions

  • Using a small, sharp knife, cut little slits in the surface of the roast and insert the strips of pancetta.
  • Place the meat in a large terracotta pot or casserole along with the chopped vegetables, garlic, herbs and the spices, if using, then pour in the Barolo.
  • Cover and leave to marinade in the refrigerator for 24 hours, turning the meat every so often to ensure it marinades evenly.
  • Once fully marinated, remove beef from wine and spices and pat dry.
  • Melt the butter in a heavy casserole dish, and add the meat.
  • Brown the beef on all sides over a medium-high heat then deglaze with a good splash of brandy, scraping the bottom of the pan with a wooden spoon.
  • Add all the marinade ingredients, bring to the boil then cook for about three hours over a medium heat.
  • Once cooked, remove meat from pan and keep warm.
  • Discard the herbs and spices then pass the sauce through a food mill, vegetables and all, adjust seasoning and cook over a medium heat until it reaches desired thickness.
  • To serve, slice the beef, cover with sauce, and accompany with mashed potatoes or polenta. And, of course, a glass of Barolo.

 

Dolce ~ Dessert

Tiramisù

Number of servings: 6

Ingredients

  • 2 cups Mascarpone cheese
  • 1 cup heavy cream
  • 4 eggs, separated
  • 1/3 cup sugar
  • 7 oz. Savoiardi biscuits (ladies’ fingers)
  • 3/4 cup coffee or coffee liqueur
  • 1/2 cup chopped dark or milk chocolate and some dark cocoa powder for garnish

Instructions

  • Beat the mascarpone and the cream together until well mixed.
  • In another bowl, beat the egg yolks with the sugar, until the mixture is thick and pale.
  • Gently fold in the mascarpone and cream, working slowly to keep the mixture light and fluffy.
  • In a clean bowl, beat the egg whites until stiff then fold into the mascarpone mixture, mixing very lightly with a metal spoon.
  • Dip the Savaiordi biscuits quickly in the coffee or liqueur and use them to line a rectangular serving dish.
  • Spoon the mascarpone mixture over the biscuits, adding a layer of grated chocolate.
  • Dip more biscuits into the coffee for the next layer and follow with the mascarpone mixture, topping with the grated chocolate.
  • Cover dish with plastic wrap and leave in the fridge to ‘rest’ before eating the next day.
  • Remove tiramisù from the fridge half an hour before serving and garnish with a fresh dusting of grated chocolate or cocoa powder.

3-Star By The Piazza Hotel ~ Positano, Italy

 

3-Star~ By The Piazza:
The 3-Star property accommodations includes rooms with a town and sea view balcony, ensuite private bath, in-room safe, mini-bar, hair dryers and air conditioning. There is a concierge, daily continental breakfast served in the common breakfast room is included, and free Wi-Fi internet in the common area are included. This property is just by the piazza and has an elevator.

Program Prices:

$2,695 per person, based on double occupancy in deluxe room with panoramic or sea view. Includes all taxes and Italian VAT.

$2,195 price for non-writer companions, based on double occupancy in deluxe room with panoramic or sea view, including all elements of the program except the Writer’s Studio. While your co-traveler is writing, there are many add-on activities to choose from.

$200 Single Supplement for petite room with garden view (no sea view). Only three of these rooms are available. Early booking is advised to secure these rooms.

$695 Single Supplement for deluxe room with panoramic or sea view.

< back   |   ^ Top

Country Villa In Verona

< back   |   ^ Top

December 2012

Recipes From Our Traveling Christmas Kitchen  

Hop on the Cooking Vacations sled as we travel from the North to the South around the boot for a Christmas dinner that will dazzle your table!

 

Antipasto a Venezia ~ Appetizer in Venice

Raddicchio Rosso di Treviso al Forno ~ Roasted Radicchio Treviso-style

Number of servings: 4

Ingredients

  • 1 ¼ lb Radicchio Rosso
  • Extra Virgin Olive Oil
  • Salt and Pepper

Instructions

  • Wash and cut radicchio in half or quarters.
  • Pat dry and layer in an ovenproof dish.
  • Drizzle with olive oil and season with salt and pepper.
  • Set oven to broil and cook radicchio in upper half of the oven.
  • Turn radicchio frequently or until it is tender yet slightly crispy on all sides.
  • Serve hot.

Cooking time: 20 minutes

 

Primo in Toscana~ First Course in Tuscany

Pasta in Brodo ~ Pasta in Broth

Number of servings: 4

Ingredients

  • 1 large Onion, cut in quarters
  • 1 medium Carrot, cut in 3 in. pieces
  • 1 stick of Celery, cut in 3 in. pieces
  • Salt
  • 2 lbs. quality Beef cuts such as chuck, shoulder, rump and round, cut in medium sized pieces
  • Fresh small Pasta, such as tortellini or cappelletti

Instructions

  • In a large pot, add the vegetables and salt and fill to more than half with water.
  • Cover and cook over medium heat, bringing the water to a boil.
  • Once the water begins to boil, lower heat and add the beef cuts.
  • Cook partially covered for about an hour.
  • Remove meat pieces from the broth (this can be served alongside the broth, sliced thinly).
  • Pour the broth through a strainer removing all the vegetables.
  • In a separate pan, bring the broth or brodo back to a boil.
  • Add your fresh pasta and cook for 8 to 10 minutes, until pasta floats to the surface of the broth.
  • Ladle equal portions of pasta into bowls.
  • Ladle the hot broth on top of the pasta, top with grated Parmesan.

Cooking time: 1 hour 10 minutes

 

Secondo nel Lazio ~ Second Course in Lazio

Agnello al Forno ~ Baked Lamb

Number of servings: 4

Ingredients

  • 3 lb. Lamb, cut in pieces
  • Salt
  • Herbs, chopped (parsley, sage, thyme, marjoram, rosemary)
  • 2-3 Garlic cloves, minced
  • 1 cup White Wine
  • Extra Virgin Olive Oil

Instructions

  • Preheat oven to 400° F.
  • Place the pieces of lamb in a baking pan, add salt, chopped herbs, garlic, white wine, and a generous drizzle of olive oil.
  • Allow to marinade for 1 hour.
  • Bake covered with aluminum foil for about 1hr and 15-30 minutes depending on oven.
  • Towards the end of the cooking time remove the foil and finish cooking until brown.
  • Allow the lamb to rest before cutting.
  • Serve warm!

Cooking time: 1 hour 30 minutes

 

Dolce in Campania~ Dessert in Campania

Struffoli ~ Christmas Fried Dough In Honey

Number of servings: 8

Ingredients

  • 6 Eggs
  • 1 cup Granulated Sugar
  • 4 1/2 cups All-Purpose Flour
  • 2 tbsp Baking Powder
  • 1/2 lb Butter, room temperature
  • 4 Vanilla Beans
  • Vegetable Oil, enough to fill large pot halfway
  • 12 oz. Honey
  • 1 Candy Sprinkles, small jar

Instructions

  • Whisk the eggs and pour them through a strainer to ensure they are mixed properly.
  • Add sugar to eggs and mix immediately to prevent the sugar from burning the eggs.
  • In a separate bowl add the flour and baking powder.
  • Flake butter into the flour mixture.
  • Split vanilla beans and scrape out the seeds and add them to the sugar/egg mixture.
  • Pour into a mixer bowl and using a dough hook blend while slowly adding the flour.
  • Let dough rest in a cool dry place.
  • Roll out the dough into long 1/2-inch coils and cut 1/2-inch nuggets from the coils.
  • Place them onto a baking pan.
  • Put vegetable oil into a large pot and bring to 350° F or 180° C.
  • Fry small quantities of the nuggets in the oil and when golden brown, place onto a baking pan lined with paper towels to absorb excess oil.
  • When all dough is fried, let it cool to room temperature.
  • In a saucepan, heat the honey (not to a boil) and add small quantities of the fried dough to the pan.
  • Stir lightly with a large slotted spoon.
  • Remove from saucepan and place onto a serving plate and decorate with candy sprinkles.

 

Vin Brulé ~ Mulled Wine

Number of servings: 4

Ingredients

  • One bottle of full-bodied Red Wine
  • 1 4” Cinnamon stick
  • 8 Cloves, whole
  • Peel of 1 untreated Orange
  • Peel of half an untreated Lemon
  • 6 oz Brown Sugar
  • Pinch freshly ground nutmeg

Instructions

  • Place all ingredients in a pan and bring slowly to the boil, stirring constantly so the sugar dissolves.
  • Simmer for a couple of minutes, then take off the heat.
  • Brave souls can now attempt to set the surface of the wine alight to burn off the alcohol, but the wine it also perfectly good without this last step.
  • Strain off spices and peel and serve hot in tall glasses.

November 2012

Antipasti ~ Appetizers

Pappa Al Pomodoro ~ Tomato Bread Soup

Number of servings (yield): 4

Ingredients

  • Extra virgin olive oil
  • 2 Garlic cloves, to taste
  • 500 g or 1 lb of ripe Tomatoes, peeled and chopped
  • 1 lt or 4 ½ cups of clear Vegetable Broth (celery, carrot, onion, parsley, pinch of salt and pepper to taste)
  • 300 g or 11 oz of dry homemade bread, diced into cubes
  • Basil leaves, handful
  • Sea Salt, to taste
  • Black Pepper, to taste

Instructions

  • In a large pot, blond the garlic in the extra virgin olive on low heat.
  • Add the peeled and chopped tomatoes and a few basil leaves and let stew for 15 minutes.
  • Slowly add the broth and then the diced bread to the mix.
  • Cook for another 10 minutes.
  • Turn off heat.
  • Let stand for an hour.
  • After an hour, stir the soup; the bread will have absorbed most of the liquid.
  • Traditionally soup is served as is but for a smoother texture puree with a hand blender.
  • Serve warm adding a few chopped basil leaves and a swirl of extra virgin olive oil on top.
  • Pepper and salt to taste.

 

Primi~ First Courses

Tagliatelle Ai Funghi Porcini ~ Fresh Pasta With Porcini Mushroom Sauce

Number of servings (yield): 4

Ingredients

  • For the Pasta:
  • 2 cups Unbleached Plain Flour
  • 1/8 tsp Salt
  • 4 large Eggs (size 1)
  • 1 tbsp Vegetable Oil
  • For the sauce:
  • 250g mushroom stalks (porcini or wild mushrooms), minced
  • 1-2 cloves of garlic, minced
  • A sprig of nipitella or thyme, minced
  • 1 tablespoon tomato paste
  • Salt and pepper to taste

Instructions

  • First, prepare the pasta.
  • Combine the flour and salt directly on a large pastry board or work surface.
  • Make a well in the center of the flour. In a small bowl, lightly beat the eggs with the oil and pour the mixture into the well.
  • Gradually draw in the flour from the inside wall of the well with a fork, beating in the same direction. Use your free hand to protect the outside wall of flour until the wet mixture is well integrated with the flour.
  • When the mixture becomes too stiff to work with a fork, use your hands to form it into a soft ball.
  • With a pastry scraper, sweep up the flour left on the board and add it to the dough, discarding any dried-out pieces.
  • Add enough of the flour to form a firm but very pliable dough.
  • Using the heels of your hands, flatten the dough ball and knead it from the middle outwards, folding it in half after working it each time.
  • Knead both sides, keeping a round shape; do not let it rest.
  • Cover the dough with an inverted bowl or slightly damp tea towel.
  • Leave it to rest for 15 minutes to 3 hours.
  • When not handling the dough, keep it covered at all times.
  • The pasta can then be flattened by rolling it through a pasta machine or rolled with a rolling pin into sheets before forming into the desired shape.
  • For “Tagliatelle”, roll the sheet of pasta into a cylinder and cut slices as thick as you wish.
  • Toss with a little extra flour to keep from sticking and set aside while you prepare the sauce.
  • Prepare the Porcini mushroom sauce.
  • Sauté the garlic and thyme, and when the garlic turns golden (do not let it brown) stir in
  • the mushrooms.
  • Cook over high heat until they give off their moisture, then reduce the heat and simmer.
  • Stir in the tomato paste after about ten minutes, correct seasoning, and continue simmering until the sauce is done (the liquid will be much reduced and the mushroom bits will be very tender).
  • Should it dry out while simmering, sprinkle it with dry white wine or broth.
  • Meanwhile, cook the Tagliatelle in boiling salted water until al dente.
  • Drain the pasta and add to the pan with the sauce. Toss together for a moment or two to combine, then serve hot.
  • Notes: This sauce is wonderful over any kind of pasta or polenta (you may want to forgo grated Parmigiano here), and is also excellent as an antipasto, spread on crostini, which are thin, 1-1/2 inch diameter slices of very lightly toasted bread. This sauce can also be made with dried porcini: steep the porcini, about a packed half cup, in boiling water for 20 minutes or until they’ve expanded. Drain them, reserving the liquid, and mince them. High heat will not be necessary in this case; merely simmer them with the remaining ingredients, adding the water they steeped in after filtering it, because it may contain sand.

 

Secondi ~ Second Courses

Peposo ~ Chianti Wine-Braised Beef

Number of servings (yield): 4

Ingredients

  • 2 lbs of lean Chianina beef, medium dices
  • 5 cloves of Garlic
  • Bundle of Sage and Rosemary sprigs
  • Salt, to taste
  • 20 grains of Black Pepper
  • 1 lt. Chianti wine
  • Tuscan bread, sliced

Instructions

  • Preheat oven to 140° C/280° F.
  • In a large oven-safe ceramic pot with cover, place the diced beef.
  • Add unpeeled garlic cloves, herb bundle, salt and pepper.
  • Cover with the wine and cook over moderate heat in oven until the meat is extremely soft, approximately 4 hours.
  • The dish can also be cooked over the stove top on low heat.
  • Toast the slices of bread in the oven or on the grill, pour the Peposo and serve immediately.

 

Dolci ~ Desserts

Torta di Mele ~ Apple Cake

Number of servings (yield): 8

Ingredients

  • 1 cup Almonds, peeled and ground
  • Lemon rind, grated
  • 1/2 cup Sugar + 6 tbsp Sugar
  • 6-8 medium Apples
  • 10 ½ tbsp Butter
  • 3 Eggs
  • 1 1/3 cup Flour
  • 2 tsp Baking Powder

Instructions

  • Preheat oven to 170° C/340° F.
  • In a small bowl mix the ground almonds with the grated lemon peel and the ½ cup of sugar.
  • Peel the apples and cut them into quarters and then into thin slices.
  • Melt the butter.
  • In a separate bowl, beat the eggs with the 6 tablespoons of sugar; add the melted butter, the flour and the baking powder, and beat well.
  • Pour the mixture into a cake tin lined with parchment paper.
  • Press the sliced apples vertically into the mixture, pushing them right down into the pan (so they are covered). Sprinkle the mixture with the sugar, almond and lemon mix.
  • Bake in the preheated oven for approximately 1 hour.

October 2012

Antipasti ~ Appetizers

Porcini Croccanti in Zuppa di Borlotti al Rosmarino ~ Crispy Porcini Mushroom and Rosemary Soup with Borlotti Beans

Number of servings: 6

Ingredients

  • For the soffritto:
  • 3 tbsp Extra Virgin Olive Oil
  • 1 Garlic clove
  • About 5 sprigs of Parsley
  • 1 tbsp Tomato Paste
  • Salt, to taste
  • For the soup:
  • 9 cups Water
  • 10 oz. Fresh Borlotti Beans (dried can be substituted if fresh in unavailable)
  • 1 ½ cup Potatoes, peeled and diced
  • 1 small Carrot
  • 1 Celery Stalk
  • ¼ medium Onion
  • 1 fresh Rosemary sprig, about 10cm
  • For the porcini crisps:
  • 9 oz. fresh Porcini mushrooms
  • Flour, for coating
  • Olive oil, for frying

Instructions

  • In a large pan, heat olive oil and add the garlic clove, parsley and tomato paste with a sprinkle of salt
  • Sauté for a few minutes, until cooked thoroughly, then turn heat off
  • In a separate pot, add the water, beans, potatoes, carrot, celery stalk, and onion
  • Once the soup comes to a boil, lower the heat and allow to simmer for a minimum of 2 hours
  • In the meantime, cut the procini mushrooms in slices of about ½ cm thick
  • Coat in flour and in a pan with hot oil, fry procini slices until crispy
  • Towards the end of the soup’s cooking time add the soffritto mixture and rosemary sprig to the soup
  • Mix well and allow to continue simmering for 10 minutes
  • Transfer the soup to a food mill or processor and puree the soup until smooth
  • Serve soup hot in individual bowls placing a few “floating” porcini crisps with an addition swirl of extra virgin olive oil and fresh rosemary bundle for garnish

 

Borlengo Con Ragu’ Bianco, Parmigiano e Tartufo Scorzone ~ Borlengo (thin flatbread) with Pork Ragú, Parmesan Cheese, and Black Scorzone Truffles

Number of servings: 6

Ingredients

  • For the borlengo:
  • 1 ½ cups Flour
  • 1 tsp Salt
  • 2 tbsp Egg, beaten
  • 1 tbsp Extra Virgin Olive Oil
  • 2 ½ cup Water
  • For the ragú:
  • 3 ½ tbsp. Butter
  • ¼ cup Celery, finely diced
  • ¼ cup Carrots, finely diced
  • ¼ cup White Onion, finely diced
  • ¼ lb. Culatello – pork, upper thigh
  • 1 Sage leaf
  • 2 tbsp Salt
  • ¼ cup White Wine
  • 1/3 cup Parmesan cheese
  • 3 oz Scorzone or other Black Truffle variety

Instructions

  • For the borlengo:
  • In a bowl, whisk the flour, salt, beaten egg, and oil
  • While still whisking add the water a little at a time. Continue mixing for 10 minutes and then let dough rest for half hour
  • It should be a thick but liquidy batter
  • Heat a 24cm diameter pan, pour a few drops of oil in the center of the pan and with a paper towel spread it evenly on the bottom and sides
  • Spoon just enough batter and to turn the pan immediately to coat a thin veil over the entire surface
  • Flip the borlengo over after a few seconds
  • Repeat until you’ve used all the batter, should make about 18 borlenghi.
  • For the ragù:
  • In a pan, warm the butter and sauté the celery, carrot, and onion
  • As the soffritto cooks, dice the Culatello and add it to the pan with the sage leaf. Sautee on high heat until the moisture from the pork is evaporated
  • Add the salt and wine and continue on high heat until the wine evaporates as well
  • Serve the borlengo in three layers; lay one borlengo and then spoon the ragù, sprinkle Parmesan cheese and thin slices of the truffle
  • Repeat three more times for each serving

 

Primi~ First Courses

Ravioli di Ricotta al Parmigiano, Scalogno e Balsamico ~ Ricotta Ravioli with Parmesan Cheese, Shallots, and Balsamic Reduction

Number of servings: 6

Ingredients

  • For the pasta:
  • 5 cup Flour
  • 5 Eggs
  • For the filling :
  • 1 cup Sheep’s milk Ricotta
  • 1 cup Cow’s milk Ricotta
  • 1/3 cup of cooked Swiss Chard, squeeze to drain well and coarsely cut
  • 1/3 cup of Parmigiano-Reggiano Cheese (preferably aged 24 months)
  • Nutmeg and Salt, to taste
  • For the sauce :
  • 4 tbsp Butter
  • 1 large Scallion, diced finely
  • 12 tbsp of medium thickness and acidity balsamic vinegar, or refined traditional Balsamic Vinegar of Modena, which is not too sweet but with a modest amount of acidity. Otherwise the dish would not have enough freshness
  • Salt, to taste
  • 1/3 cup of Parmigiano-Reggiano Cheese (aged 24 months)
  • 1/3 cup of Parmigiano-Reggiano Cheese (aged 4 years)

Instructions

  • For the pasta:
  • Mound the flour on a wooden board forming a hole in the middle
  • Break the eggs into the hole, beat the eggs while adding the flour from the sides
  • Mix all together until the dough is smooth
  • Wrap the dough in plastic and set aside to rest for at least one hour.
  • For the filling:
  • Mix all the ingredients together until well incorporated
  • Roll out the dough with a rolling pin until reasonably thin and then with a knife cut into squares of about 5 cm per side
  • Spoon a small amount of filling on the center of each square
  • Fold one side of the square over, forming a triangle
  • For the sauce:
  • Heat the butter in a large pan and sauté the scallion. When caramelized remove the pan from the heat and add the Balsamic vinegar, pinch of salt and thin slices of the 24 month old cheese
  • Cook the ravioli in a large boil pot of water
  • Once cooked, drain and transfer to the pan with balsamic sauce
  • Put the pan back on the high heat and mix well so flavors blend well with the pasta
  • Serve on hot plates and garnish with thin slices of the 24-month Parmigiano cheese

 

Secondi ~ Second Courses

Polenta Fluida All’olio Extra Vergine di Oliva, Parmigiano e Tartufo Bianco ~ Soft Stone Ground Polenta with Extra Virgin Olive Oil, Parmesan and White Truffle

Number of servings: 8

Ingredients

  • 12 ½ cup Water
  • 2 tbsp Salt
  • ¾ cup + 2 tbsp of Polenta flour
  • ¾ cup Parmesan Cheese, grated
  • ½ cup + 2 ½ tbsp. Extra Virgin Olive Oil
  • 1.7 oz. Fresh White Truffle

Instructions

  • Bring the water and salt to a boil in a saucepan. Slowly pour in the polenta, stirring constantly to prevent lumps from forming.
  • Stir continuously for 3 to 4 minutes.
  • Cook over a very low flame for another 40 minutes. Remember to stir often to prevent the polenta from sticking to the pan.
  • When polenta is cooked, divide among ten plates, topping each serving with the Parmesan, olive oil and fresh white truffle.
  • Serve hot.

 

Vitella Brasata al Vino Rosso con Purè e Cipolla Croccante ~ Braised Veal in Red Wine with Mashed Potatoes and Crispy Onions

Number of servings: 6

Ingredients

  • braised veal:
  • Six 1/2lb 14-16 month Veal Cheeks
  • Salt and Pepper, to taste
  • Kitchen twine
  • Flour, as needed
  • 3 tbsp Butter
  • 1 Celery stalk, large dices
  • 1 Carrot, large dices
  • 1 medium Onion, large dices
  • 1 Garlic clove
  • 1 small Rosemary sprig
  • 1 Bay Leaf
  • 2 Sage leaves
  • 1 bottle of Barbera wine or a full-bodied young red
  • mashed potatoes:
  • ½ lb. Potatoes
  • 3 tbsp Butter
  • ½ cup fresh Milk
  • ¼ cup Parmesan cheese, grated
  • Salt
  • onions crisps:
  • 2 medium Red Onions
  • ½ cup of Extra Virgin Olive Oil
  • Flour, as needed

Instructions

  • Season the veal with salt and pepper.
  • Roll and securing tie with kitchen twine.
  • Dust each cheek with a little flour.
  • In a pan, melt butter and brown the meat well.
  • Once cooked add all the vegetables and herbs. Continue to cook for another 10 minutes and then add the red wine.
  • Cover the pan and cook on a low heat for about 3 hours.
  • Sieve the pan juices and set aside.
  • For the potatoes:
  • Place the potatoes in a saucepan with cold water and cook until reasonably soft; add salt, peel, and chop into small pieces and place in a pre-heated oven at about 100°C or 210°F for 10 minutes.
  • In a saucepan, melt the butter with the milk.
  • Mash the potatoes and add them to butter-milk mixture, add the Parmesan cheese and salt.
  • Whisk until you have the desire consistency.
  • For the onions:
  • Slice onions into circles and place into a bowl of water.
  • Drain and drench with flour and fry in hot oil.
  • Remove the veal from the pan and discard the string.
  • Place on a serving plate and decorate with piped mashed potatoes, pour the veal drippings on the veal and potatoes.
  • Place the fried onions on the veal and serve.

 

Dolci ~ Desserts

Tegola di Cioccolato e Maltritato di Caffè con la sua Riduzione ~ Layered Dark Chocolate and Coffee Cake with Coffee Reduction

Number of servings: 8

Ingredients

  • For the filling:
  • 3 Eggs
  • ½ cup Sugar
  • ½ cup Single Cream (about 35% fat)
  • 7 oz. Dark Chocolate 70%, chopped into pieces
  • 1/3 cup Coffee Beans, coarsely chopped or smashed with a meat pounder
  • Plain Sponge Cake, 2 slices of 3cm thick
  • ½ cup Milk
  • 4 tsp Espresso Coffee
  • ¼ Brown Sugar
  • For the coffee sugar wafers:
  • 1 cup Sugar
  • 4 tsp Water
  • 3 ½ tbsp Coffee beans
  • For the coffee reduction:
  • 1/3 cup Espresso Coffee
  • 4 tbsp Sugar

Instructions

  • One day in advance:
  • Separate the egg yolk from the white.
  • Whisk the egg whites to soft peak and keep in the fridge until ready to use.
  • In a bowl, beat the yolks with the sugar until the mixture is frothy.
  • Add the cream and continue to mix.
  • Melt the chocolate in “bain marie,” when the chocolate has melted add the yolk mixture and mix over the boiling water until fully incorporated and begins to thicken.
  • Add 2/3 of the ground coffee beans.
  • Cool slightly and fold in the egg whites.
  • Line loaf pan with plastic wrap and press a layer of the sponge cake.
  • In a small bowl mix the milk and 4 tsp of espresso coffee.
  • With a brush lightly soak the cake with the coffee-milk mixture.
  • Pour the chocolate-egg custard into the pan and cover with the second layer of sponge cake.
  • Place in the fridge overnight.
  • The following day:
  • In a saucepan heat 1 cup of sugar and water and when light brown add the remaining smashed coffee beans.
  • Pour on a sheet of parchment paper in 15cm diameter wafers.
  • Allow to cool and harden.
  • For the coffee reduction:
  • Reduce 1/3 cup of espresso coffee on low heat and add 4 tbsp of sugar.
  • Remove the cake from the refrigerator and unmold on a serving platter.
  • Remove the plastic wrap and cut into slices.
  • Layer on a baking sheet and sprinkle with brown sugar.
  • Places slices under the broiler until sugar caramelizes.
  • Place a wafer in the middle of the serving plate. Transfer a slice on the wafer and garnish with the coffee reduction and additional coffee beans.

Italian Riviera Accommodations

< back   |   ^ Top

September 2012

Antipasti ~ Appetizers

 

Pizzette di San Gennaro ~ St. Gennaro Mini Pizzas

Celebrating the feast day of San Gennaro, one of Italy’s most famous Saint’s days, these little Pizzas in honor of the saint are tasty little bites. This is a recipe that Neapolitanos eat on the feast of St. Januarius or San Gennaro on September 19. Buona Festa!

Number of servings: 8

Ingredients

  • Dough
  • pinch of Sugar
  • 1/2 cup Water, lukewarm
  • 1 tspn Dry Yeast
  • 1 tbsp Olive Oil
  • 1/2 tspn Salt
  • 2 cups Flour
  • Topping
  • 3 large Tomatoes (or 5 small)
  • 4 Anchovies (optional)
  • 1/4 cup Green Olives
  • 1 tspn Oregano, fresh
  • freshly Ground Pepper
  • 3 tbsp Olive Oil

Instructions

  • In a small bowl combine the pinch of sugar with the water, sprinkle the yeast on top and let stand for 5 minutes.
  • Add the olive oil and salt.
  • Pour the yeast mixture in a large bowl with the flour.
  • Work the ingredients into a smooth dough.
  • Let the dough rise for about 1 hour in a warm spot.
  • Preheat oven to 425° F.
  • Roll out the dough thinly and cut out circles about 3 inches (8 cm) in diameter.
  • Brush each circle with oil and place on an oiled baking sheet.
  • Slice the tomatoes and arrange on the circles with the anchovy fillet and the green olives.
  • Sprinkle with the fresh oregano and some freshly ground pepper and brush with oil. (Dried oregano may be used if fresh is not available.)
  • Bake in the oven for about 10 minutes.
  • Serve hot.

 

Primi~ First Courses

Pasta con Fagioli e Moscardini  ~ Pasta with Beans and Octopus

Number of servings: 6

Ingredients

  • Extra-Virgin Olive Oil
  • ½ medium Onion, diced
  • handful of Parsley, finely chopped
  • 2 Garlic cloves
  • 1 Carrot, diced
  • 1/2 Celery stalk, diced
  • Salt & Pepper, to taste
  • 1 lb. of Musky (or Moschatus) Octopus, cleaned, washed, cut into rings and small pieces
  • ½ cup White Wine
  • 2 ½ cups Tomatoes, diced into small pieces
  • 14 oz. Cannellini Beans, cooked
  • Fresh Maltagliati pasta or other small flat-shaped pasta like lasagna

Instructions

  • Heat a large pan with a few tablespoons of olive oil; add onion, parsley, garlic, carrots, and celery and sauté with a bit of salt and pepper.
  • After a few minutes, as soon as the ingredients begin caramelizing, add the octopus and white wine cooking for a few minutes until most of the wine has evaporated.
  • Add the chopped tomatoes and mix with the octopus for 2-3 minutes, then add the beans and let simmer for about 10 minutes.
  • Cook the pasta (maltagliati) in a large pot of boiling salted water.
  • As soon as the pasta floats to the surface remove and slightly drain, but not too much.
  • Add the pasta to the pan with the beans and octopus, and cook together for a few minutes.
  • Transfer to a clay bowl (terracotta) and finish it off with 2 leaves of fresh basil.

 

Secondi ~ Second Courses

Filetti di Baccala’ Fitti ~ Fried Cod Fillets

Number of servings: 6

Ingredients

  • 10 oz. Baccalà (salted cod) in pieces, bones and skin removed and previously soaked to remove salt
  • 1 cup Flour, plus additional for coating
  • 3 ¼ tsp Dry Yeast
  • Sparkling Water or Beer, as needed
  • Extra-Virgin Olive Oil, for frying

Instructions

  • With a paper towel pat dry the fillets of cod.
  • In a bowl add the flour and yeast.
  • Pour sparkling water or beer a little at a time until thick, stir with a whisk until smooth and no lumps remain.
  • Let it rest covered for at least an hour (preferably longer), it is ready when a layer of bubbles forms on the surface.
  • Fill a large pan with enough olive oil to reach half way up the pan.
  • Heat it over medium-high.
  • Cut the fillet into strips about 3 cm wide and about 10 cm long.
  • First coat each strip with flour and dip them in the batter (a few at a time) and then drop them in the hot oil.
  • Let them fry until golden, drain with a slotted spoon and place in a tray with absorbent paper.
  • Transfer the fillets in a shallow dish and serve hot.

 

Zucchine Gratinate al Forno ~ Zucchini Au Gratin

Number of servings: 6

Ingredients

  • 4 small Zucchini
  • Salt, as needed
  • 3 tbsp Breadcrumbs, plus additional as needed
  • 1 tbsp Parmesan Cheese
  • 1 Egg
  • handful of fresh Parsley, Oregano, and Basil, chopped finely
  • 1 Garlic clove, minced
  • Extra Virgin Olive Oil, as needed
  • 10 Cherry Tomatoes, chopped into quarters

Instructions

  • Preheat oven 180 ° C or 350° F
  • Wash the zucchini, remove ends and cut into thin julienne strips.
  • Place them in a platter and sprinkle with salt and leave for 1 hour.
  • Rinse to remove the salt and squeeze zucchini gently to extract water.
  • In a bowl add breadcrumbs, Parmesan cheese, egg, herbs, and garlic.
  • Drizzle oil until the mixture is creamy, sprinkle with salt.
  • Add the zucchini strips and tomatoes, mix thoroughly.
  • Prepare a baking dish with a sheet of parchment paper.
  • Layer the breaded zucchini tomato mixture, patting down in an even level.
  • Cook for about 15 minutes in the oven or until top is golden.

 

Dolci ~ Desserts

Cheescake di Ricotta e Cioccolata ~ Ricotta and Chocolate Italian Cheesecake

Number of servings: 6

Ingredients

  • 2 ½ cup Chocolate Biscotti, crushed
  • 10 ½ tbsp Butter, softened
  • 1 cup Ricotta
  • 3 tbsp Sugar
  • ¼ cup Dark Chocolate, chopped into small pieces
  • ½ cup of Dark Chocolate, melted and cooled
  • 2 tbsp Ground Hazelnuts
  • 1 cup Heavy Cream, whipped to stiff peaks

Instructions

  • In a bowl thoroughly mix the biscotti and butter.
  • In a serving dish lined with plastic wrap add an even layer of the biscotti butter mixture, pressing gently. Place in the refrigerator and allow to cool for 15 minutes.
  • For the second layer, in a bowl, mix ricotta, sugar, chocolate pieces, ground hazelnuts.
  • Layer it over the biscotti crust.
  • In a separate bowl fold the melted dark chocolate into the whipped cream.
  • Layer over the ricotta mixture.
  • Refrigerate for 3-4 hours

August 2012

Antipasti ~ Appetizers

Oven-Roasted Tomatoes

Ingredients

  • 500g ripe Cherry Tomatoes, halved
  • 1 tsp Sugar to taste
  • 1/2 tsp Salt
  • Few sprigs fresh Herbs (thyme, oregano, basil)
  • 1 clove Garlic, slivered if you like
  • Olive Oil

Instructions

  • Preheat your oven to 180°C/ 350°F.
  • Place tomatoes on a rimmed baking tray cut side up, sprinkle with the salt and sugar, tuck the herbs and garlic among the tomatoes then drizzle with a little olive oil.
  • Roast for about 45 minutes, or until tomatoes begin to caramelize around the edges.
  • You can either, eat them immediately, or let them cool, stack into a glass Bell jar, add garlic, thyme and fill with olive oil.

Roasted Stuffed Tomatoes

Ingredients

  • 6 large sun ripe Tomatoes
  • 1 1/2 cup of 93% lean chopped Sirloin
  • 1 hearty handful of Parsley
  • Olive oil
  • Sea salt, to taste
  • Ground Black Pepper, to taste
  • 1 handful of Black Olives pitted
  • ¼ cup of Grated Parmesan Cheese

Instructions

  • Preheat oven to 325F.
  • Take 3 large sun ripe tomatoes. Cut in half and core out the insides putting the pulp aside in a bowl.
  • Line a cookie sheet with aluminum foil.
  • Lay out the tomatoes on the cookie sheet.
  • Drizzle with olive oil and bake for 15 minutes.
  • Take the bowl of tomato pulp and add the chopped sirloin, chopped parsley, sprinkle a couple of light swirls of olive oil, a couple pinches of sea salt and cracked black pepper, black chopped olives, Parmesan cheese, sea salt and pepper.
  • Mix well.
  • Remove the tomato halves and spoon in the mix. Bake for 30 minutes or until golden brown.

 

Primi~ First Courses

Italian Summer Cous Cous

Ingredients

  • 1 Carrot
  • 1 Green squash
  • 1 Onion
  • 1 Red pepper
  • 1 Clove of Garlic
  • 1 tsp of Capers (set in water prior to remove the salt)
  • Parsley
  • Sea salt
  • Extra Virgin first cold pressed olive oil

Instructions

  • Wash all the vegetables and chop into small pieces. Chop a healthy handful of parsley and put it aside. Boil 2 cups of water, when it reaches boiling, add one cup of cous cous, stir well and turn off heat and cover.
  • Meanwhile, warm up a bit of olive oil, just coating the pan, with a clove of garlic.
  • Add the chopped vegetables, a ¼ cup of water if veggies seem dry, and let simmer.
  • You can eventually remove the garlic.
  • Salt and pepper to taste.
  • As soon as the cous cous is ready add it to the pan of the vegetables and stir, mixing it well and so the vegetables are gently tossed.
  • Add the parsley, toss it around and serve.

 

Secondi ~ Second Courses

Grilled Shrimp On Lemon Leaves

Ingredients

  • 10 big pink Shrimp you can peel, but if you want better flavor keep the tails and skin on.
  • Sea Salt
  • Extra virgin first cold pressed Olive Oil

Instructions

  • Wash the shrimp well, and devein.
  • Line a baking sheet with parchment paper, then lay the lemon leaves down and put the shrimp on top.
  • Drizzle with olive oil and little sea salt.
  • Lay a piece of aluminum foil over the shrimp lightly without tightening it to the pan.
  • Bake in the oven for 10 minutes or on a grill.

 

Dolci ~ Desserts

Rose Prosecco & Pink Rose Petal Pops

Ingredients

  • 1 cup White Grape Juice, preferably organic
  • 1 cup cold Pink Berlucchi Prosecco
  • 1/3 cup Rose Water
  • 1 1/2 tsp freshly squeeze Lemon Juice
  • about 30 pink Rosebud Petals, organic and rinsed

Instructions

  • Mix the white grape juice, rose Prosecco, rose water and lemon juice, and either serve in a flute glass or fill ice pop molds about a third full.
  • Drop 2 or 3 rose petals in each and freeze until set, about 30 minutes.
  • Fill the molds another third of the way full and drop 2 or 3 more petals in.
  • Insert sticks, and let freeze until set.
  • Salute!

Genova Accommodations

Genova-accommodation-1 Genova-accommodation-5 Genova-accommodation-6 Genova-accommodation-10 Genova-accommodation-11 Genova-accommodation-12 Genova-accommodation-14 Genova-accommodation-13 Genova-accommodation-9

< back   |   ^ Top

July 2012

Antipasti ~ Appetizers

Marie Lucia’s Fiori di Zucchine Fritti ~ Fried Zucchini Flowers

Number of servings: 6

Ingredients

  • 12 zucchini flowers (clean and de-stem the center)
  • 1 ½ cup of flour
  • 1 ¾ cup sparkling water
  • Sea salt, to taste
  • Fresh black ground pepper, to taste
  • Garlic powder, to taste
  • 1 teaspoon of baking powder
  • 1 liter of canola oil, for frying

Instructions

  • Clean the flowers and de-stem the inside.
  • In a bowl, mix the flour and sparkling water until the mixture is the consistency of a loose pancake batter. Add the sea salt, black pepper, garlic powder and baking powder mix very well.
  • Dip each flower into the batter and gently deep fry in hot canola oil until they float to the top and are golden brown.
  • After frying place on brown paper, sprinkle with sea salt and mangia!

Brioche Salata~ Savory Brioche

Ingredients

  • For the Dough:
  • 3 ¼ cup Flour ‘00’
  • 4 Fresh Eggs
  • 7 tbsp Butter
  • 5 ¼ tbsp Brewer’s Yeast
  • ½ cup Milk
  • A pinch of Salt
  • For the Filling:
  • ½ cup Baked Smoked Ham, diced
  • ½ cup Salami, diced
  • ½ cup Fontina cheese, diced

Instructions

  • Place the flour on the pastry board, preferably wooden, and create a hole in the center.
  • Break the eggs and butter in to the hole along with the brewers’ yeast, the milk and the salt.
  • Mix together until you have a uniform dough.
  • When the mix is well combined put the baked smoked ham, salami and the Fontina cheese inside and mix with your hands.
  • Pour the mixture into a bunt pan, lined with butter and flour, and place in the oven for 45 minutes at 180°C (350°F).

 

Primi~ First Courses

Pasta Al Fresco

Number of servings: 2

Ingredients

  • 1 to 2 bulbs of fresh fennel, depending on size
  • 200 g (7 oz) of De Cecco Penne Rigate Kamut
  • Sea Salt
  • Extra virgin first-cold-pressed lemon olive oil
  • Extra virgin first-cold-pressed olive oil
  • 3 chili peppers

Instructions

  • Clean the fennel and slice into thin pieces about ¼ inch thick.
  • Line a piece of foil in a pizza pan and drizzle with extra virgin first-cold-pressed olive oil.
  • Spread the fennel on the foil, add salt and pepper to taste.
  • Let it roast in an oven at 325°F for 20 minutes or more until golden brown.
  • When baked golden, remove from oven.
  • Boil a big pot of water with a pinch of salt.
  • Toss in the pasta and boil until al dente. Simultaneously heat up a little lemon olive oil with three small chili peppers, add the cooked fennel. Take two generous ladles of pasta water and add to the fennel.
  • Drain pasta and add to the pan of fennel.
  • Toss ingredients until the pasta and fennel are mixed.
  • Serve immediately.

Pasta Con Vongole, Fiori di Zucca e Zucchine ~ Pasta With Clams, Zucchini & Zucchini Flowers

Number of servings: 2

Ingredients

  • 3 zucchini (4 or more if they are the very small thin ones)
  • 2 cloves of garlic
  • 2 chili peppers
  • Extra virgin first-cold-pressed olive oil
  • Sea salt
  • 6 squash flowers, take off the thorns that grow around the outside; and remove the stamens from the male flowers (the center part full of pollen) and pistils from the female ones.
  • 200 g (7 oz) Linguine pasta
  • 2 cups (or more if you like more clams) of vongole

Instructions

  • Take your zucchini, wash well, and slice into thin ¼ disks.
  • In a sauté pan, warm up the olive oil, two to three cloves of pressed garlic, 2 chili peppers and salt to taste.
  • Slowly stir up the ingredients, keeping the heat very low.
  • When the garlic is blond, remove it and add the zucchini.
  • Add a half cup of water to the pan and cover.
  • Meanwhile fill a giant pan with water, salt to taste and let the water boil.
  • Keep an eye on the zucchini and add water if the pan gets too dry.
  • When the squash are soft and cooked, add the vongole and cover.
  • Continue to cook on medium heat until the clams open.
  • When the pasta is almost cooked, al dente, add the torn squash flowers to the sauté pan and cover. Take a ladle (or two if on the dry side) of pasta water and add it also to the sauté pan.
  • When the clams open you can turn heat off.
  • Drain the pasta and add to the sauté pan.
  • Stir and serve.
  • *A note on Fiori di Zucca, Squash Flowers: The female flower grows golden blossoms attached right to the actual zucchini, squash. The male flowers grow onto the plant and they do not grow any fruit at all. Male flowers tend to be bigger and both are edible. The female have pistils and the male flowers have stamens, both are located in the center of the flower and should be removed before cooking.

 

Secondi ~ Second Courses

Tonno Scottato ~ Seared Tuna

Number of servings: 2

Ingredients

  • Two lean slices of fresh tuna
  • Extra virgin first-cold pressed olive oil
  • Sea salt
  • Arugula
  • Lemon
  • Sea Salt
  • Aged Balsamic Vinegar

Instructions

  • Wash three handfuls of Arugula and dry well.
  • Place in the center of a plate and pile high.
  • Take a sauté pan and drizzle enough extra virgin first cold pressed olive oil to lightly coat the pan, and heat over medium.
  • Add the tuna slices and let cook for a couple minutes on each side until you see the very outer layer only turn pink.
  • Salt to taste.
  • Remove and let cool a couple minutes.
  • Place the tuna from bottom to top on the bed of Arugula keeping its pyramid shape.
  • Drizzle with olive oil and aged Balsamic vinegar.

 

Dolci ~ Desserts

Ciliegie Sotto Spirito ~ Black Cherries in Liquor

Makes one jar

Ingredients

  • 1/2 pound of organic dark cherries
  • 1/3  cup of sugar, I use the dark turbinado sugar
  • 2 cups of 100% grain alcohol or vodka can be used
  • 1/2  cup of  rum
  • Zest of 1 lemon or orange. Peel the fruit like a potato without getting any white pith.

Instructions

  • Choose dark, firm, unblemished cherries. Remove the stems and rinse them with cold water. Dry well. Place cherries in a large, airtight glass jar fitted with a secure rubber gasket cover.
  • Add the orange zest and sugar, then cover with spirito and rum. Close the jar tight and shake. Keep the jar in a cool dry place and shake it around every day. After about 6 to 8 weeks, separate the fruit from the juice.
  • Prepare a simple syrup by dissolving 1 cup of sugar with 1 to 1 1/2 cups of water, to taste (or to taste) in a medium saucepan. Once the sugar is dissolved, remove from the heat and allow to cool. After the syrup is cool, place in the fridge for an hour or o until very cold, and add the fruit back into the juice.
  • Leave aside for 2 months.
  • Aside from eating the ‘drunken’ cherries, you can use the cherry-alcohol over ice cream, fruit salad, pound cake, as a bath for sponge cakes, a cherry or fruit tiramisu’.

Vino Con Pesche Bianche E Gialle ~ White Wine With White & Yellow Peaches

Number of servings: 4

Instructions

  • Yellow and white peaches have made their way onto the summer scene in Italy.
  • And if you like fresh peaches served simple, cut them into thin slices and add to a glass pitcher.
  • Pour a cold bottle of Falanghina, the choice on the Amalfi Coast (let sit a few hours so the peaches soak in the wine, while Venetians sip a sweet blend of pureed peaches and Prosecco for their classic Bellini!

Siena Accommodations

Luxury B&B

horizontal rule

4 Star Luxury

< back   |   ^ Top

Positano Accommodations

Positano – 3 Star Deluxe with Sea View

 

 

3-Star Deluxe:
The 3-Star deluxe property accommodations includes rooms with a sea view and balcony, ensuite private bath, in-room safe, mini-bar, hair dryers, and air conditioning. There is a concierge, daily breakfast served in the common breakfast room and terrace are included, and free internet.

Program Price:

$3,495 per person, based on 2 guests in a Classic Room with Sweeping Sea View and Balcony – Terrace.

For Single Guests: If you are traveling on your own, please call us for the best group price. We are happy to welcome you into an already scheduled group.

horizontal rule

Positano- 4-Star Renaissance Palazzo with Sea View

 

4-Star Renaissance Palazzo:

The elegant Renaissance Palazzo was formerly a historical home dating back to the 1600s. It’s intimate and cosy atmospheres brings you back to the noble days of Positano’s past.  Hailed as the charming alternative to the classic hotel, this property offers luxury and elegance in spacious rooms with a sea view. Each room is beautifully decorated with comfortable bedding and linens.  The entire property is decorated in Mediterranean hues of blue and white with Vietri floor tiles throughout. Each room offers ensuite private bathrooms, hairdryers, safe, refrigerator and air conditioning, and is just steps from restaurants and shopping. Breakfast is served in the breakfast room each morning, and daily maid service is provided for your convenience.  The Renaissance Palazzo was recently renovated respecting the original architecture, façade and style. 

Program Price:

$3,895 per person, based on 2 guests in a Classic Room with Sweeping Sea View and Terrace.

$4,295 per person, based on 2 guests in a Suite with Sweeping Sea View and Tterrace.

For Single Guests: If you are traveling on your own, please call us for the best group price. We are happy to welcome you into an already scheduled group.

horizontal rule

Positano-  5-Star By The Sea with Sea View and Swimming Pool

5star_sea4 5star_sea5 5star_sea6 5star_sea1 5star_sea2 5star_sea3

horizontal rule

5-Star By The Sea:
Our exclusive 5-Star By The Sea Property enjoys a privileged location just a few steps from the sea, and features a restaurant, brasserie, bar and a seawater pool. Rooms have every convenience, and are furnished in Mediterranean style, with comfortable beds, and a large bathroom with shower finished in hand-painted ceramic tiles. All rooms face directly over the beach or sea, with a private outdoor area complete with table and two chairs offering breathtaking views over the beach and sea – perfect for enjoying the unique panorama of Positano. Every morning breakfast is served in a beautiful room framed with bougainvilleas, offering an enchanting view of the sea and the pastel colors of Positano. A selection of juices, coffees and teas accompany the homemade pastries served each morning. There is an internet point with free Wi-Fi and the knowledgeable staff are available 24 hours to give advice and offer every assistance.

Program Price:

$4,495 per person based on two guests in a Classic Room with Sea View.

$4,795 per person based on two guests a a Premium Room with Sea View.

For Single Guests: If you are traveling on your own, please call us for the best group price. We are happy to welcome you into an already scheduled group.

horizontal rule

Positano- 5-Star By The Piazza with Sea View and Swimming Pool

5-Star By The Piazza:

Check in, relax and indulge in the simple pleasures of Positano and the spectacular Amalfi Coast at our 5-Star By the Sea property.  Luxury rooms and suites reflect the colors of the luminous shimmer of the Mediterranean. White walls and ceilings overlooking the sea along with crisp white Italian bedspreads, soft white cotton curtains clean, bright and beautiful.  This luxury property eludes to a feeling of home with comfortable modern bedding, upholstered sofas, and vintage cast iron chair on your private terrace overlooking the surreal beautiful view.  Our family hosts and professional staff are available for your every whim.  A swimming pool, spa and outdoor lounging area with poolside bistro bar add to the elegance.  Maid service and turn-down with breakfast are included daily. All rooms have a telephone, a flat screen plasma TV with all satellite channels and a DVD player, a safe, air conditioning, minibar and an I-Pod docking station.

Program Price:

$7,395 per person, based on 2 guests in a Classic Room with Sea View.

$8,495 per person, based on 2 guests in a Superior Room with Sea View.

horizontal rule

Positano – Sea View by the Piazza B&B

 

B&B Sea View:

Our Sea View B&B option offers you a comfortable room with a terrace and sea view overlooking Positano.  The family-owned private property is quaint, and clean with a private ensuite bathroom.  Signora Francesca and her family welcome each guest and are your hosts throughout your stay.  Daily breakfast including warm cornetti, cappuccino, tea, homemade jams, fruit, and yogurt are served daily.  There is air conditioning, wifi, and daily maid service.  The property is in Positano by the piazza and overlooks the sea.  The beach is a few steps away as well as restaurants, wine bars, shopping, and artisan shops in the heart of Positano.

Program Price:

$2,995 per person, based on 2 guests in a Classic Room with Sea View and by the piazza.

For Single Guests: If you are traveling on your own, please call us for the best group price. We are happy to welcome you into an already scheduled group.

horizontal rule

Positano – Garden & Mountain View B&B

 

B&B Garden & Mountain View:

Our Mountain View B&B option offers all of the amenities of a home-away-from-home during your stay including a comfortable room in a quiet location with a terrace overlooking the mountains. The property is comprised of individual private rooms, each with a private ensuite bathroom. At the family property, Signor Giuseppe and his father, Antonio welcome you and are available to provide information during your stay, including maps and directions and warm Italian hospitality. Daily breakfast, including incredible homemade cakes, cornetti, Italian pastry, and biscotti, prepared by his mamma and accompanied by steamy cappuccinos, American coffee, and assorted teas and fruit juices. The property is at street level with minimum stairs, one flight up for the higher rooms, and has a lovely restaurant on site along with a wood-burning brick oven churning out the best Neapolitan pizza on the Amalfi Coast. Each room has hair dryers, wi-fi internet, and air conditioning included. The property is in Positano and overlooks the Lattari Mountians.  Step out your door for a short twenty-minute walk to Positano’s piazza. Local buses are an easy option for those who do not like to walk along with local taxis which are also available.

Program Price:

$2,395 per person, based 2 guests in a Classic Room with Garden and Mountain View.

For Single Guests: If you are traveling on your own, please call us for the best group price. We are happy to welcome you into an already scheduled group.

< back   |   ^ Top

June In Italy

Fresh Recipes, Kitchen Ideas, Food News & Fun Things To Do In Sunny Italy

My first visit of the season to Capri always takes my breath away! And Friday night was no different. The occasion,- a very special invitation to Capri Palace Hotel & Spa for the inauguration of their wine dinner series at the 5 star deluxe property in Anacapri.

Executive Chef Andrea Migliaccio at the 2 Michelin Star Ristorante L’ Olivo welcomed Chef Paolo Barrale del Ristorante Marenna, for the L’Olivo DiVino-Grandi etichette e chef a confronto a La Dolce Vite, the summer series of wine dinners at the Capri Palace & Spa.

The evening started at 7:30pm in the property’s wine cellar, La Dolce Vita, with Antonio Capaldo president of Feudi di San Gregorio. He explained the story of the property, the wines being showcased, then corks popped and spumanti white and brut rose DUBL were passed. Mignon stuzzichini, small bites of shrimp on a skewer laid over fresh pea salad, raw scallops served in tables spoons topped with sea urchins and crunchy sea salt along with filo dough tubes stuffed with eggplant were served accompanying the first tasting of wine.

The menu intertwined the two Chef’s interpretations on classics with a twist. The first course, a fresh spring salad, was prepared by Chef Migliaccio. Palamita marinata e lingua di vitello salmistrata, fave, piselli cipollotti, pancetta e caviale,-local marinated fish laid on a salad of fresh fava beans, peas and onion bed layered with thinly sliced pieces of veal served on an elongated transparent plate was served with Feudi di San Gregorio’s Companaro 2010.

Chef Barrale’s risotto followed blending riso, manteca, colatura di alici e the affumicato, a white risotto with fish oil and smoked black tea powder, served with Sirica 2008.

The main course included, Braciola di bufala con involtino di scarola e calzoncini fritti, thinly sliced buffalo rolled with escarole and pine nuts served with an Italian dumpling, prepared by Chef Migliaccio paired with Taurasi Riserva Piano di Montevergine 2004.

A pre dessert included a semi-frozen rose fruit juice with a layer of ice that held up one strawberry that was topped with cream.

Chef Barrale prepared caffe e nocciola a semifreddo or half frozen ice cream stuffed in an meringue tube shell paired with a Privilegio 2012, a sweet rose colored dessert wine.

A delicate dessert tray ended the dinner filled with mignon cannoli, chocolate truffles, macarons, brioche. And lastly an elegant carozza, carriage of exotic plants, including mint, sage, basil was hand cut by the tea maker and each guest was able to select their own herbs. The guests dined on until after midnight in great company!

A special thanks to Chef Andrea Migliaccio and Marita Rivas of the Capri Palace Hotel & Spa! Grazie Mille for an extraordinary evening!

When you are in Anacapri, treat yourself to an unbelievable experience,

The Capri Palace & Spa, www.capripalace.com

Lauren

Table Talk

There’s so much to love about Italy in spring – the days becoming longer, gray skies turning blue, the chatter of busy birds, roses and rosebuds everywhere and an explosion of perfumes and colors that signals the imminent arrival of a new season. As well as encouraging us to get out and about – there are countless delicious food festivals and sagras to be visited – the clement weather also marks the start of the year’s eating out. We’ve been bundled away at home since last year, enjoying cozy dinners with friends in our big family room, but now it’s time to start enjoying lunch al fresco on the terrace, the grill fired up and under pergolas of bougainvillea surrounded by our antique rose garden. Food tends to taste better when it’s eaten outdoors with view to hand, and it doesn’t take much effort to pull together a few sandwiches or a pasta salad to enjoy as picnic food.

Spring signals travel, and what better time to come to Italy. We have new cooking programs, market tours and food lover’s walks, check them out at https://www.cooking-vacations.com/italian-programs/ And of course the tried and true regions from Venice, Tuscany, Umbria, Rome onto the Amalfi Coast and Sicily and Sardinia stir up thoughts of learning to cook like a vero Italiano.

Artichokes at the Testaccio Market, spring green beans from Florentine gardens with the already abundant cherry tomatoes topping bruschetta, pasta and pizza in the southern part of the Boot! So life is looking good: as long as we’re lucky enough to be able to travel the length and breadth of this wonderful country in search of great views and delicious local dishes, we count ourselves blessed indeed.

Slow Food Notes

Just as Italians are attached to the seasons of the year, they are attached to the seasons of the table, and spring brings a veritable cornucopia of new vegetables, from zucchini and tomatoes to fresh peas, artichokes and new potatoes.

As folks here prefer to eat produce while it’s in season, each month means cooking what is fresh, and inventing new recipes to use the abundance of garden produce. The first cherry tomatoes appear in super-quick tomato sauces, salads, atop garlic-rubbed bruschette and even tossed quickly in sizzling olive oil with fat black olives and a few fennel seeds as an unusual side dish.

Baby zucchini are irresistible and cook up in a flash as a dressing for pasta with the addition of a few clams or tiny shrimp, as a filling for frittata with a handful of grated Parmesan cheese or to make a delicious risotto with a bunch of mint from the garden.

And don’t forget the fruit that comes and goes in a heartbeat. Cherries for example. It’s difficult not to gorge on cherries, juicy black-red ones, pale rose-colored ones and the creamy white cherries with just a hint of pink near the stem. Load your basket and eat up as the last ones will be slow stewed into jam.

Preserved cherries, cherry liqueur and even dry ones go tossed into cakes throughout the year.

Our herb garden, with oregano and marjoram are beginning to flower along with the sage and chives, the thyme is full and bushy and the lemon thyme releases a delicious perfume every time it’s trampled underfoot.

We’ve been having fun with the new herb, melissa, or lemon balm as it’s commonly known, its intriguing lemon fragrance a great addition to homemade sweets – especially creams and custards, and the self-seeded arugula has already been the basis of many a last minute salad and garnish. It seems like it’s been ages since we’ve been able to walk around the vegetable garden and decide what we wanted for dinner, and we couldn’t be happier that it’s that time of year again. This month we provide some great seasonal recipes to be enjoyed indoors or out with family and friends: simple, healthy and unmistakably Italian…

Cooking Vacations Property Of The Month

The Chianti Masterpiece™

Join Pino and Chef Anna in the kitchen for our deliciously tempting Tuscan cooking & wine program in Chianti, Tuscany. Gently sweeping hills adorned with pristine vineyards and grey-green olive groves, pretty country churches and imposing stone castles provide the backdrop for your cooking school vacation.

Enjoy some of the recipes from their kitchen this month and for your next trip to Italy, choose from a full week stay, 4-day or even just a day!

Tuscan Cooking Tour & Dario Cecchini Visit~8 Day
Tuscan Cooking Tour All Inclusive~4 Day
Tuscan Cooking Class~1 Day

Recipes From Our Kitchen

Antipasti ~ Appetizers

Spring Salad & Lemon Balm

Number of servings: 4

Ingredients

  • 50g fresh peas (already shelled)
  • 100g fava beans (already shelled)
  • 1 small, crisp lettuce, rinsed and dried
  • 50g baby spinach, rinsed and dried
  • 4 fat radishes, very finely sliced
  • 1 spring onion, thinly sliced
  • 6 leaves each of lemon balm and mint, torn
  • Small bunch chives, chopped
  • 2 rashers streaky bacon, grilled, cooled and crumbled
  • 1 teaspoon French mustard
  • 1 1/2 tablespoon white vinegar
  • 6 tablespoons extra virgin olive oil
  • Salt and freshly ground black pepper

Instructions

  • Plunge the fava beans and peas in lightly salted boiling water and cook for 4 or 5 minutes.
  • Remove from pan, refresh with cold water and drain. (Remove outer shell from fava beans if they are older and tougher.)
  • Chop lettuce into pieces, add the radishes, spring onion and herbs, then the peas and beans.
  • To make the vinaigrette, whisk together the mustard, vinegar and olive oil and season with salt and pepper.
  • Pour over the salad and mix well before dividing between four plates.
  • Garnish with crumbled bacon.

Chargrilled Zucchini

Number of servings: 4

Ingredients

  • 4 medium zucchini
  • Handful of flat-leaf parsley, minced
  • Handful of mint, minced
  • 1 clove garlic, minced
  • Flaked chili pepper
  • White wine vinegar
  • Extra-virgin olive oil
  • Salt and pepper

Instructions

  • These zucchini are best prepared on a barbecue, but a ridged grill pan would also work well. And of course, if you add some eggplant or squash, you get a fabulously colored side dish that keeps well for a few days in the refrigerator.
  • Slice zucchini lengthwise into 1/4 inch strips and cook over a very hot grill for about 3 or 4 minutes each side.
  • Try not to move them until you want to turn them over or you won’t get the attractive chargrill stripes.
  • As they come off the grill, arrange zucchini slices in layers on a small serving dish, sprinkling over a little vinegar, oil, garlic, chili flakes, parsley, mint, salt and pepper over every layer.
  • You can either serve immediately or keep in the refrigerator until you need them.

 

Primi~ First Courses

Gli Gnudi (Ravioli Nudi) ~ ‘Naked’ Ravioli

Courtesy of The Chianti Masterpiece program

Number of servings: 6

Ingredients

  • 600 g Fresh Spinach
  • 600 g Ricotta, day old
  • 6 Eggs
  • 150 g of Parmesan, grated, plus extra when serving
  • 100 g Rice Flour
  • 10 Sage leaves
  • 80 g Butter
  • Salt and pepper, to taste
  • Pinch of nutmeg
  • Flour, enough to coat before baking

Instructions

  • It is best to use day-old Ricotta that has been chilling in the fridge; it will have released some of the excess moisture.
  • Wash and cook the spinach in a pan with a little salted water.
  • Drain and allow to cool.
  • Meanwhile in a bowl mix the ricotta, eggs, Parmesan, salt, pepper, and nutmeg.
  • Squeeze the spinach, chop well and add to the mix.
  • Thoroughly mix the ingredients.
  • Bring a large pot of water to a boil.
  • Form balls with the mixture into large ping-pong size and roll them in flour.
  • Drop them into the boiling water and cook until they float to the top.
  • In a large pan melt the butter with the sage.
  • Transfer the gnudi to the pan and coat with the butter, adding salt if necessary.
  • Serve hot with a heavy sprinkle of Parmesan.

Ragú Di Carne Chianina ~ Chianina Beef Ragout

Courtesy of The Chianti Masterpiece program

Number of servings: 6

Ingredients

  • 1 ½ kg Ground Beef (Chianina, if possible)
  • 200 g Celery
  • 200 g Carrots
  • 200 g Onions
  • 500ml Chianti Red Wine
  • 200ml Extra-virgin Olive Oil
  • 100 g Tomato Concentrate

Instructions

  • Dice the celery, carrot and onion.
  • In a pot, heat the olive oil and sauté the celery, carrot, and onion for 2-3 minutes or until translucent.
  • Then add the ground beef, continuously stirring until well browned.
  • Add the wine, cover the pot and allow to simmer for 10 minutes.
  • Then remove the top and let the sauce reduce.
  • Add the tomato concentrate diluted with a glass of water.
  • Continue simmering the ragu for another 20 minutes on low heat.
  • Salt and pepper to taste, turn off heat, cover and let ragu rest for 30 minutes prior to serving.
  • This ragú goes well with all types of pastas!

 

Secondi ~ Second Courses

Alici In Tortiera ~ Baked Fresh Anchovies

Choose the largest fresh anchovies you can for this recipe as it makes cleaning them so much easier. This dish makes a good starter, or you could double up the quantities and serve as a main course.

Number of servings : 4

Ingredients

  • 500g fresh anchovies, cleaned and boned
  • Salt
  • 1 clove of garlic
  • Handful parsley, finely chopped
  • Few sprigs fresh mint, finely chopped
  • The zest of 1 lemon
  • Juice of 1/2 the lemon (save the other half for another use)
  • Extra virgin olive oil
  • Two generous handfuls of homemade breadcrumbs

Instructions

  • In a bowl, mix together the garlic, parsley, mint, the lemon juice, the lemon zest, the breadcrumbs, a good pinch of salt and as much olive oil as you need to bind the ingredients. (Just enough that the breadcrumbs start to clump together.)
  • Meanwhile, choose an ovenproof dish that will allow you to create about three layers of anchovies laid flat.
  • Lightly oil the dish and arrange your first layer of anchovies, skin side down.
  • Season with a little salt, scatter over a third of the breadcrumb mixture, and repeat this process another two times.
  • Drizzle the last layer of breadcrumbs with a little more olive oil and cook in an oven at 375°F for 5 – 10 minutes, or until the topping turns dark golden brown.
  • Serve immediately.

Filetto Di Vitellone Alla Chiantigiana ~ Beef Fillets with Chianti Wine Sauce & Rosemary Potatoes

Courtesy of The Chianti Masterpiece program

Number of servings: 4

Ingredients

  • For the Beef Fillets:
  • 4 beef fillet medallions of 200 g each
  • 100 g of Corn Flour
  • 100 g of Butter
  • 4 Sage leaves
  • 1 fresh spring of rosemary
  • Salt and pepper, to taste
  • 1⁄2 L Red Chianti Classico Wine
  • 1 Garlic clove
  • For the Rosemary Potatoes:
  • 600 g of Potatoes
  • 1 spring of Rosemary
  • 1 spring of Sage
  • 1 Garlic clove
  • Salt and Pepper, to taste
  • Extra-virgin Olive Oil

Instructions

  • For the beef fillets:
  • In a wide plate add the corn flour and season with salt and pepper.
  • Drench the fillets in the flour mixture.
  • In a pan melt the butter being sure to not let it burn.
  • Add the sage, rosemary spring, and the whole garlic clove.
  • Then add the fillets allowing them to cook gently until they brown on both sides.
  • Drain the fat from the pan and pour in the wine. Cook until the sauce become creamy.
  • Salt and pepper to taste and serve hot with the potatoes.
  • For the potatoes: Preheat oven to 180° C or 350° F.
  • Finely chop the sage, rosemary, and garlic.
  • Peel and slice the potatoes into wedges.
  • Wash the wedges and drain well.
  • Season with the chopped herbs, garlic, salt, pepper, and coat with olive oil.
  • Cook in the oven for 25 minutes.

 

Dolci ~ Desserts

Balsamic Strawberries

Number of servings: 4

Ingredients

  • 1 kg strawberries, hulled and rinsed
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons fine sugar
  • Handful shredded basil or lemon balm

Instructions

  • Half an hour before you want to eat them, toss the strawberries in a bowl with the balsamic vinegar and the sugar. (Don’t leave them any longer as they’ll become mushy.)
  • Serve in a small bowl, or over a slice of lightly toasted brioche and garnish with the shredded basil or lemon balm.

Tiramisù Alle Fragole ~ Strawberry Tiramisù

Courtesy of The Chianti Masterpiece program

Number of servings: 6

Ingredients

  • For the Strawberries:
  • 400 g Strawberries
  • 50 g Sugar
  • 100 ml Sweet Wine (Vin Santo, Marsala, Asti, Recioto)
  • For the Cream:
  • 4 Eggs
  • 100 g Sugar
  • 250 g Mascarpone cheese
  • 150 g Ladyfingers (preferably Savoiardi brand)

Instructions

  • For the Strawberries:
  • Wash and slice the strawberries, allow them to dry well.
  • Transfer the strawberries to a bowl and add the sugar and sweet wine and leave it to macerate for at least 3 hours.
  • For the Cream:
  • Separate the eggs.
  • First whip the yolks with half the sugar (50g) until thick and frothy.
  • Then scoop in the mascarpone and mix until combined.
  • Whip the egg whites with the rest of the sugar (50g) until stiff peaks form.
  • Fold the egg whites into the yolk-mascarpone mixture.
  • Let it rest in the refrigerator.
  • Drain the strawberries and reserve the liquid for soaking the ladyfingers.
  • Prepare the tiramisu in individual cups.
  • Begin with a dollop of the mascarpone cream then place a layer of the ladyfingers dipped in the strawberry syrup.
  • Next add a layer of the sliced strawberries following a layer of cream.
  • Repeat in this order until the glass is full, creating one, two, or even three layers.
  • Top with the remaining mascarpone cream. Decorate the top with any remaining sliced strawberries.
  • Refrigerate for at least 2 hours before serving.

Melody’s Vine Picks

With this month’s delicious recipes, learn what wines to serve for perfect pairings.

Spring Salad & Lemon Balm
Pair With: Alois Caiati 2005 750ml
A lovely crisp white wine to pair with this refreshing spring salad, from Campania’s Pallagrello Bianco grape.

Chargrilled Zucchini
Pair With: Taburno Aglianico Rosato 2009 750ml
Rosé wines are on our table as we start dining outside this spring. Served chilled, this Rosé from the Aglianico grape is a perfect complement for grilled spring & summer vegetables.

Alici In Tortiera
Pair With: De Conciliis Falanghina 2008 750ml
Pair this classic Neapolitan recipe with Campania’s famous Falanghina. A dry, yet still fruity white with hints of salt that make it a wonderful complement to the local fresh alici, anchovies.

Balsamic Strawberries
Pair With: Amaretto Di Saronno
Veering from a traditional sweet wine, enjoy the sweet & tartness of the berries with this bitter-almond flavored after-dinner liqueur made from apricot pits. Neat or on the rocks, your choice!

Filetto Di Vitellone Alla Chiantigiana
Pair With: Villa Mangiacane Chianti Classico Riserva 2006 750ml
What better wine than a Chianti for this classic Tuscan recipe? A nice blend of ripe fruits, oak and spice to go along with your herby fillets.

Gli Gnudi ~ ‘Naked’ Ravioli
Pair With: Frecciarossa Riesling Gli Orti 2008 750ml
These delicate dumplings are wonderful with an aromatic peachy and flowery dry Riesling when served in the classic butter and sage. If you opt to serve them with the Ragout, reach for the red instead.

Ragout Di Carne Chianina~ Chianina Beef Ragu
Pair With: Villa Sant’Anna Vino Nobile di Montepulciano 2003 750ml
This vineyard is operated solely by women and their care shows through. Making mostly Chianti Classico, this section of the vineyard produces the prized Vino Nobile.

Tiramisù alle Fragole
Pair With: Ca’ dei Mandorli Brachetto d’Acqui Donne Dei Boschi 2010 500ml
Try this sweet red bubbly from Piedmont that brings aromas of rose and wild strawberries. A great pairing for this fruity-twist on the classic Tiramisu.

Italy On A Plate

By Germaine Stafford

Germaine continues her roundup of what’s happening in the culinary world in Italy and gives you her chef of the month, book recommendation, and a list of seasonal foods for June.

What’s in Season?

Lamb
Sea Bream
Sardines
Salmon
Mullet
Crab
New potatoes
Peas
Arugula
Mint
Gooseberries
Cherries
Zucchini
Peppers
Elderflowers

Restaurant Of The Month

Sa Mandra, Alghero, Sardinia

It’s that time of year again when all you can think about is getting away, taking a break. It’s not quite summer, but the thought of it being just round the corner makes you impatient for its arrival and a short island break definitely makes the wait more bearable. The wonderful island of Sardinia is this month’s destination and we’ve chosen a working agriturismo for some old fashioned Sardinian soul food. The Azienda Agrituristica Sa Mandra, located in the beautiful countryside between Alghero and Porto Ferro, is run by husband and wife team, Rita and Mario, and their children Maria Grazia, Michele e Giuseppe. The family started out on this adventure over twenty years ago, and are now well known for their dedication to local history and culture, including of course, gastronomic traditions.

In the dining room, the atmosphere is rustic but welcoming, with the huge central fireplace hinting at the delicious roast meat dishes to come. The agriturismo has a fixed menu, ably explained by courteous staff, which takes you on a delicious journey through the area’s best-loved specialties. Starting with generous baskets of bread – both pane carasau and pane guttiau– a series of antipasti appears: salsiccia and cheese, prosciutto from Monte Spada, peppers in sweet and sour sauce, ricotta served with local honey, creamy goats’ cheese with thyme and platters of cold cuts. Pasta dishes include the small hand rolled and toasted pasta called fregola served with a seasonal sauce – mushroom and wild boar, a slow cooked ragù – ravioli with seven herbs, or stuffed pasta with cheese and potatoes. Then comes the meat course where you can opt for roast lamb with potatoes and wild fennel, boiled mutton, or the excellent roast suckling pig, porchetto allo spiedo, that tastes of the myrtle or juniper branches it was roasted over. Almonds, sugar and honey are common ingredients in desserts, be they cakes, cookies or tarts, and you can’t possibly leave without a shot of mirto or filuferru, the two typical end of meal liqueurs. Wine is available by the carafe or the bottle and there are also alternative gluten-free and vegetarian menus.

Further Information:
Azienda Agrituristica Sa Mandra
11 str. Aeroporto Civile, n. 21
07041 Alghero (ss) Sardinia
Tel: +39 079 999150
www.aziendasamandra.it

Book Of The Month

The Tuscan Sun Cookbook

by Frances Mayes and Edward Mayes

For many years now, Frances Mayes has been a popular ambassador for Tuscan living, her tale of finding and restoring a home near the town of Cortona both a best selling book and popular film. And as you might imagine from someone as passionate about her adopted culture as she is, part of the author’s love affair with Italy is reserved for the country’s unique appreciation of food, and her latest volume treats us to a taste of Casa Mayes. Some cookbooks fall into the strict, didactic ‘this is how it should be done’ category, while others manage to impart a magical sense of place, enchanting you with stories of life evolving round a dinner table in the presence of friends, family or friends who have become family, with food as the bonding element that brings people together. The Tuscan Sun Cookbook clearly belongs to the second group and is a reminder of the elemental pleasures to be had in preparing and sharing food, where the stress is on creating simple but delicious dishes that don’t overly tax cooks, leaving them relaxed and free enough to enjoy the nourishing creative process and the company of friends.

This liberating, stress free approach is easy to see in the antipasti section where Mayes adopts the Tuscan custom of serving attractive platters of cold cuts, cheeses and vegetables, but with careful attention given to color and texture – thus delicious mixes of bite size balls of buffalo mozzarella, roasted peppers, halved figs, oversize capers, crostini with roasted cherry tomatoes, goat cheese and herbs or smashed roasted garlic, or simple breadsticks wrapped in prosciutto. Pasta dishes include spaghetti with lemon and crab, potato ravioli with zucchini, speck and pecorino, lasagna with ragù, and the delicious sounding baked pasta with sausage and four cheeses. Tuscany’s wonderful meat and game appear in a variety of guises as main dishes, from Tuscan style short ribs, tenderloin with balsamic vinegar, and quail braised with juniper berries and pancetta to ossobuco, roasted veal shank and honey-glazed pork tenderloin with fennel. As side dishes Mayes works her winning way with vegetables, creating roasted fennel, baked peppers with ricotta and basil, artichokes with potatoes and fava beans, and eggplant involtini. If you still have space for dessert, a little rustic bread pudding with apple, peaches with almond cream, hazelnut gelato or chocolate cake with pear and vanilla sauce should do the trick. All in all, a gorgeously photographed, heartwarming tribute to the Tuscan table.

June 2012

Antipasti ~ Appetizers

Spring Salad & Lemon Balm

Number of servings: 4

Ingredients

  • 50g fresh peas (already shelled)
  • 100g fava beans (already shelled)
  • 1 small, crisp lettuce, rinsed and dried
  • 50g baby spinach, rinsed and dried
  • 4 fat radishes, very finely sliced
  • 1 spring onion, thinly sliced
  • 6 leaves each of lemon balm and mint, torn
  • Small bunch chives, chopped
  • 2 rashers streaky bacon, grilled, cooled and crumbled
  • 1 teaspoon French mustard
  • 1 1/2 tablespoon white vinegar
  • 6 tablespoons extra virgin olive oil
  • Salt and freshly ground black pepper

Instructions

  • Plunge the fava beans and peas in lightly salted boiling water and cook for 4 or 5 minutes.
  • Remove from pan, refresh with cold water and drain. (Remove outer shell from fava beans if they are older and tougher.)
  • Chop lettuce into pieces, add the radishes, spring onion and herbs, then the peas and beans.
  • To make the vinaigrette, whisk together the mustard, vinegar and olive oil and season with salt and pepper.
  • Pour over the salad and mix well before dividing between four plates.
  • Garnish with crumbled bacon.

Chargrilled Zucchini

Number of servings: 4

Ingredients

  • 4 medium zucchini
  • Handful of flat-leaf parsley, minced
  • Handful of mint, minced
  • 1 clove garlic, minced
  • Flaked chili pepper
  • White wine vinegar
  • Extra-virgin olive oil
  • Salt and pepper

Instructions

  • These zucchini are best prepared on a barbecue, but a ridged grill pan would also work well. And of course, if you add some eggplant or squash, you get a fabulously colored side dish that keeps well for a few days in the refrigerator.
  • Slice zucchini lengthwise into 1/4 inch strips and cook over a very hot grill for about 3 or 4 minutes each side.
  • Try not to move them until you want to turn them over or you won’t get the attractive chargrill stripes.
  • As they come off the grill, arrange zucchini slices in layers on a small serving dish, sprinkling over a little vinegar, oil, garlic, chili flakes, parsley, mint, salt and pepper over every layer.
  • You can either serve immediately or keep in the refrigerator until you need them.

 

Primi~ First Courses

Gli Gnudi (Ravioli Nudi) ~ ‘Naked’ Ravioli

Courtesy of The Chianti Masterpiece program

Number of servings: 6

Ingredients

  • 600 g Fresh Spinach
  • 600 g Ricotta, day old
  • 6 Eggs
  • 150 g of Parmesan, grated, plus extra when serving
  • 100 g Rice Flour
  • 10 Sage leaves
  • 80 g Butter
  • Salt and pepper, to taste
  • Pinch of nutmeg
  • Flour, enough to coat before baking

Instructions

  • It is best to use day-old Ricotta that has been chilling in the fridge; it will have released some of the excess moisture.
  • Wash and cook the spinach in a pan with a little salted water.
  • Drain and allow to cool.
  • Meanwhile in a bowl mix the ricotta, eggs, Parmesan, salt, pepper, and nutmeg.
  • Squeeze the spinach, chop well and add to the mix.
  • Thoroughly mix the ingredients.
  • Bring a large pot of water to a boil.
  • Form balls with the mixture into large ping-pong size and roll them in flour.
  • Drop them into the boiling water and cook until they float to the top.
  • In a large pan melt the butter with the sage.
  • Transfer the gnudi to the pan and coat with the butter, adding salt if necessary.
  • Serve hot with a heavy sprinkle of Parmesan.

Ragú Di Carne Chianina ~ Chianina Beef Ragout

Courtesy of The Chianti Masterpiece program

Number of servings: 6

Ingredients

  • 1 ½ kg Ground Beef (Chianina, if possible)
  • 200 g Celery
  • 200 g Carrots
  • 200 g Onions
  • 500ml Chianti Red Wine
  • 200ml Extra-virgin Olive Oil
  • 100 g Tomato Concentrate

Instructions

  • Dice the celery, carrot and onion.
  • In a pot, heat the olive oil and sauté the celery, carrot, and onion for 2-3 minutes or until translucent.
  • Then add the ground beef, continuously stirring until well browned.
  • Add the wine, cover the pot and allow to simmer for 10 minutes.
  • Then remove the top and let the sauce reduce.
  • Add the tomato concentrate diluted with a glass of water.
  • Continue simmering the ragu for another 20 minutes on low heat.
  • Salt and pepper to taste, turn off heat, cover and let ragu rest for 30 minutes prior to serving.
  • This ragú goes well with all types of pastas!

 

Secondi ~ Second Courses

Alici In Tortiera ~ Baked Fresh Anchovies

Choose the largest fresh anchovies you can for this recipe as it makes cleaning them so much easier. This dish makes a good starter, or you could double up the quantities and serve as a main course.

Number of servings : 4

Ingredients

  • 500g fresh anchovies, cleaned and boned
  • Salt
  • 1 clove of garlic
  • Handful parsley, finely chopped
  • Few sprigs fresh mint, finely chopped
  • The zest of 1 lemon
  • Juice of 1/2 the lemon (save the other half for another use)
  • Extra virgin olive oil
  • Two generous handfuls of homemade breadcrumbs

Instructions

  • In a bowl, mix together the garlic, parsley, mint, the lemon juice, the lemon zest, the breadcrumbs, a good pinch of salt and as much olive oil as you need to bind the ingredients. (Just enough that the breadcrumbs start to clump together.)
  • Meanwhile, choose an ovenproof dish that will allow you to create about three layers of anchovies laid flat.
  • Lightly oil the dish and arrange your first layer of anchovies, skin side down.
  • Season with a little salt, scatter over a third of the breadcrumb mixture, and repeat this process another two times.
  • Drizzle the last layer of breadcrumbs with a little more olive oil and cook in an oven at 375°F for 5 – 10 minutes, or until the topping turns dark golden brown.
  • Serve immediately.

Filetto Di Vitellone Alla Chiantigiana ~ Beef Fillets with Chianti Wine Sauce & Rosemary Potatoes

Courtesy of The Chianti Masterpiece program

Number of servings: 4

Ingredients

  • For the Beef Fillets:
  • 4 beef fillet medallions of 200 g each
  • 100 g of Corn Flour
  • 100 g of Butter
  • 4 Sage leaves
  • 1 fresh spring of rosemary
  • Salt and pepper, to taste
  • 1⁄2 L Red Chianti Classico Wine
  • 1 Garlic clove
  • For the Rosemary Potatoes:
  • 600 g of Potatoes
  • 1 spring of Rosemary
  • 1 spring of Sage
  • 1 Garlic clove
  • Salt and Pepper, to taste
  • Extra-virgin Olive Oil

Instructions

  • For the beef fillets:
  • In a wide plate add the corn flour and season with salt and pepper.
  • Drench the fillets in the flour mixture.
  • In a pan melt the butter being sure to not let it burn.
  • Add the sage, rosemary spring, and the whole garlic clove.
  • Then add the fillets allowing them to cook gently until they brown on both sides.
  • Drain the fat from the pan and pour in the wine. Cook until the sauce become creamy.
  • Salt and pepper to taste and serve hot with the potatoes.
  • For the potatoes: Preheat oven to 180° C or 350° F.
  • Finely chop the sage, rosemary, and garlic.
  • Peel and slice the potatoes into wedges.
  • Wash the wedges and drain well.
  • Season with the chopped herbs, garlic, salt, pepper, and coat with olive oil.
  • Cook in the oven for 25 minutes.

 

Dolci ~ Desserts

Balsamic Strawberries

Number of servings: 4

Ingredients

  • 1 kg strawberries, hulled and rinsed
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons fine sugar
  • Handful shredded basil or lemon balm

Instructions

  • Half an hour before you want to eat them, toss the strawberries in a bowl with the balsamic vinegar and the sugar. (Don’t leave them any longer as they’ll become mushy.)
  • Serve in a small bowl, or over a slice of lightly toasted brioche and garnish with the shredded basil or lemon balm.

Tiramisù Alle Fragole ~ Strawberry Tiramisù

Courtesy of The Chianti Masterpiece program

Number of servings: 6

Ingredients

  • For the Strawberries:
  • 400 g Strawberries
  • 50 g Sugar
  • 100 ml Sweet Wine (Vin Santo, Marsala, Asti, Recioto)
  • For the Cream:
  • 4 Eggs
  • 100 g Sugar
  • 250 g Mascarpone cheese
  • 150 g Ladyfingers (preferably Savoiardi brand)

Instructions

  • For the Strawberries:
  • Wash and slice the strawberries, allow them to dry well.
  • Transfer the strawberries to a bowl and add the sugar and sweet wine and leave it to macerate for at least 3 hours.
  • For the Cream:
  • Separate the eggs.
  • First whip the yolks with half the sugar (50g) until thick and frothy.
  • Then scoop in the mascarpone and mix until combined.
  • Whip the egg whites with the rest of the sugar (50g) until stiff peaks form.
  • Fold the egg whites into the yolk-mascarpone mixture.
  • Let it rest in the refrigerator.
  • Drain the strawberries and reserve the liquid for soaking the ladyfingers.
  • Prepare the tiramisu in individual cups.
  • Begin with a dollop of the mascarpone cream then place a layer of the ladyfingers dipped in the strawberry syrup.
  • Next add a layer of the sliced strawberries following a layer of cream.
  • Repeat in this order until the glass is full, creating one, two, or even three layers.
  • Top with the remaining mascarpone cream. Decorate the top with any remaining sliced strawberries.
  • Refrigerate for at least 2 hours before serving.

April 2012

Wild Garlic Pesto

It’s the leaves of wild garlic (ramps) that you eat, not the bulb. If you manage to find wild garlic in the nearby countryside, well and good. If not, lots of farmers’ markets now carry it.

Ingredients

  • 50g wild garlic leaves
  • 1 shallot, roughly chopped
  • 50g grated Parmesan
  • 50g pine nuts, almonds or walnuts
  • Generous pinch of salt
  • 150ml extra-virgin olive oil

Instructions

  • Rinse and dry the wild garlic leaves, discarding any thicker stems.
  • Throw into a food processor with the shallot, Parmesan, pine nuts and salt and give a quick whiz. Slowly add the oil and process until you have the desired consistency.
  • If you don’t intend to use immediately, spoon the pesto into small jars, pressing gently to remove any air pockets, and top with olive oil to seal.
  • These jars will keep well in the fridge for short periods, but can also be frozen.
  • Use this delicious pesto to dress pasta, add a highlight to risottos or spread on bruschettas.

Nettle Soup

Gather only the top few sprouts of the stinging nettles, and use gloves of course, while you gather and prepare them.

Number of servings (yield): 4

Ingredients

  • 25g butter
  • 1 medium white onion, chopped
  • 2 medium potatoes, peeled and cut into chunks
  • Large bunch of stinging nettles, leaves removed from thick stems and rinsed
  • 1 liter of good quality chicken stock
  • Salt and freshly ground black pepper
  • Freshly grated nutmeg
  • Fresh cream for garnish is desired

Instructions

  • Melt the butter in a pan, add the onion and cook over a medium heat until softened.
  • Add the potatoes and toss for a few minutes then add the stock.
  • Simmer for 10 minutes, then add the nettle leaves. Season with salt and pepper, cook for another 5 – 10 minutes then purée with an immersion blender.
  • Adjust seasoning and add a little freshly grated nutmeg.
  • Serve as is, or with a swirl of fresh cream.

 

Artichoke Risotto

Number of servings (yield): 4

Ingredients

  • 6 small globe artichokes
  • Juice 1 lemon.
  • 1 small onion, finely chopped
  • 50g butter
  • 400g Carnaroli rice
  • Splash dry white wine
  • 1.5 – 2 liters boiling vegetable stock
  • 50g grated Parmesan cheese
  • 1 tsp grated lemon zest

Instructions

  • Prepare a large bowl with cold water and the lemon juice.
  • Trim the artichokes, removing the tough outer leaves and the top third of the spikes.
  • Cut into two, remove the hairy choke and slice vertically very thinly with a sharp knife.
  • Place slices immediately in the lemon water to prevent them discoloring.
  • In a large frying pan, heat the butter and sauté the chopped onion until it is has softened.
  • Drain the artichokes and add to the pan, season with salt and pepper and cook gently for 8 – 10 minutes with the addition of a little vegetable stock. Stir in the rice and sauté until rice starts to become translucent.
  • Add the white wine, and when it has evaporated, begin adding the boiling stock a little at a time, stirring continuously.
  • As the rice absorbs the liquid, add more and continue in this way until rice is cooked, about 15 – 20 minutes depending on the quality of the rice.
  • Off the heat, check the seasoning, stir in the grated Parmesan and lemon zest and serve immediately.

 

Mushroom and Ricotta Ravioli with Aromatic Oil and Pecorino Cheese

Courtesy of our Sardinia & The Costa Smeralda

Number of servings (yield): 4

Ingredients

  • 350 g. Fresh Egg Pasta

For the filling:

  • 200 g Mushrooms
  • 30 g Onions, chopped
  • ½ Garlic clove
  • 150 g Ricotta, preferably of sheep
  • 1 Egg
  • 20 g Pecorino, grated
  • Parsley, chopped
  • Salt & Black Pepper, to taste

For the garnish:

  • Extra-Virgin Olive Oil
  • Herbs (garlic, mint, sage, rosemary, thyme)
  • Pecorino cheese, grated

Instructions

  • Wash the mushrooms and dice them.
  • Heat olive oil in a pan and sauté the mushrooms, chopped onion, garlic, salt and pepper.
  • Take off the heat and stir in the ricotta and the egg, Pecorino, and parsley.
  • Salt and pepper to taste.
  • Roll out the fresh pasta and cut squares of approximately 5cm by 5cm.
  • Spoon some filling in the center of each square. Close each individual square by pulling the four corners up around the filling and pinching them shut together.
  • In this way, they should look like little sacks made of pasta.
  • Cook the pasta in abundantly salted water until they rise to the surface.
  • Remove from heat, drain, and toss for minute in a heated frying pan with oil and the chopped herbs.

 

Fresh Pasta with Wild Asparagus

Courtesy of our Sardinia & The Costa Smeralda

Number of servings (yield): 4

Ingredients

For the pasta:

  • 300 g Flour
  • 3 Whole Eggs and 2 Egg Yolks
  • 10 g Salt
  • 1 tbs Extra-Virgin Olive Oil

For the sauce:

  • 100 g Wild Asparagus
  • 3 stalks of Wild Garlic,
  • 40 g Aged Ricotta
  • Extra-Virgin Olive Oil, as needed
  • Salt & Pepper, as needed

Instructions

  • Lay out the ingredients for the dough on a flat surface.
  • You can start mixing with a fork and then continue with your hands.
  • Once you have obtained a nice, smooth dough, set it aside for 10 minutes.
  • Roll out the dough and cut in strips to form tagliatelle noodles.
  • Wash and cut each asparagus stalk in half.
  • Heat the olive oil in a pan and then add the asparagus stalks.
  • Add a little of the cooking water from the pasta and let cook until the asparagus is tender.
  • Finely chop the wild garlic and add it to the asparagus.
  • Once the pasta is al dente, drain and add it to the pan with the asparagus.
  • Mix together well and then transfer to a serving platter.
  • Top with the salted ricotta cut in very thin slices.

 

Beef Sirloin with Cannonau Wine Sauce

Courtesy of our Sardinia & The Costa Smeralda

Number of servings (yield): 2

Ingredients

  • 2 Melina Beef Sirloin Steaks of 150 g
  • 1 Onion
  • Extra-Virgin Olive Oil
  • 500 ml Cannonau Red Wine
  • 30 g Sesame Seeds
  • Salt & Pepper, to taste
  • Small Pepper

Instructions

  • Preheat oven to 180° C or 350° F.
  • Slice the onion thinly and sauté in a pan with olive oil.
  • When caramelized, remove from heat and set aside.
  • Pour the Cannonau in a saucepan and let it reduce over low heat until thickened.
  • Pour a thin layer of extra virgin olive oil in a non-stick pan.
  • Once the oil has heated add the Melina sirloin steaks and brown them on each side for 2-3 minute. Finish cooking in the oven for another 5 minutes. Then roll the sirloin in the sesame seeds.
  • Arrange it on the center of the plate, then garnish with the caramelized onions and thinly sliced small pepper and pour the Cannonau next to the sirloin and serve.

 

Nonna Philomena’s Egg Biscotti

Ingredients

  • 6 cups Flour, sifted
  • 6 tsp Baking Powder
  • 1 cup Sugar
  • 1 tsp Salt
  • ½ cup Canola or Vegetable Oil
  • 3/4 cup Milk
  • Zest of one Lemon
  • 4 Eggs
  • 1 tsp Vanilla Extract

Instructions

  • In a bowl combine the flour, baking powder, sugar, salt, and oil.
  • Then form a well in the center of the mix and add the milk, lemon zest, and eggs.
  • Mix well with a fork until fully incorporated.
  • Transfer mixture to a floured surface and knead. Shape the dough in small balls or crescents and placed on a greased baking sheet.
  • Bake for 10-15 min.
  • For glaze topping: Coat the biscotti with a simple frosting of 1 cup powdered sugar, 1 ½ tsp of milk or water, ½ tsp of vanilla extract and additional natural food coloring.
  • Combine all the ingredients and cover each cookie once chilled.

April 2012 Newsletter

Fresh Recipes, New Kitchen Ideas, Food News & Fun Things To Do In Sunny Italy

April, the month that ushers in spring is named after the goddess Eostre, -bringing everything fresh, beginnings, spring and rebirth!  Even though the rain in Italy has been readily present and we have not seen the sun for quite sometime, it is watering the way for the flowers and veggies to come in May.  This rainy season has certainly lived up to its old reputation, and bringing bushels of green fava, peas and precious artichokes.  So our kitchen has been busy making pasta with fava, risotto with peas, and stuffed artichokes of every kind.

Although we appreciate the rains of April, we were very thankful that Mother Nature was on our side and stopped the drops on April 12, because dear Melody at Cooking Vacations celebrated her wedding day with Nando.  It was a sunny day that celebrated happy wedding blessings for the couple. We wish them long love, health and a happy life together.  Tanti Auguri to Melody & Nando!!!

Lauren

Table Talk

There’s a lot to celebrate in April – there was Good Friday with its processions and enactments of the Passion, Easter Day (not just the religious aspect, think pastiera, lasagna, colomba!), Pasquetta – the Easter Monday picnic in the countryside, longer days, busy birds making nests, spring veggies, strawberries, the first of the year’s rhubarb and so much more. April sees Rome’s Birthday on the 21st, Liberation Day on the 25th, which also happens to be the Festival of San Marco, celebrated of course in Venice, and from the 14 – 22nd of April, the Ministry of Culture organizes the Settimana della Cultura where national museums and archeological sites offer free admission, often putting on view exhibits and sites normally closed to the public – a fabulous way to soak up as much as possible of Italy’s incredible culture. Sagras and food festivals abound, featuring seasonal produce like asparagus, artichokes, peas and fava beans. It’s also a great month for walks and excursions, with many Italians foraging for wild vegetables and herbs then having fun creating delicious dishes from their pickings. One unlikely sounding ‘herb’ is the stinging nettle, somewhat of a wonder food, from which you can whip up some nettle pesto, green sauce, nettle frittata, nettle tea, nettle soup and use like spinach either to color homemade pasta or use as a pasta filling with ricotta. But there’s also wild garlic, wild asparagus, borage, purslane, burdock, bee balm and wild mustard. So, make the best of sunny days and transform whatever free food there is to be had in your area into unusual but tasty lunches and dinners…

Food Notes

We’ve renamed April as the month of weeds. They are everywhere and growing fast. Or are they? Well, it might look like that, but to the discerning eye, these aren’t weeds, but wild salad. The trick is recognizing what’s what. Down at the vineyard, our friend Gaetano wanders round, plucking handfuls of this and that from the ancient stone walls and steps, his basket gradually filling with dandelion, tender thistle, arugula, purslane, tiny first fronds of fennel and handfuls of other herbs whose names are known only in local dialect. Back home we rinse everything then soak the purslane in vinegar (because Gaetano’s grandmother who died forty years ago said you should), add a quick splash of dressing and eat. It’s one of the most delicious salads you could hope to eat, but it does take some chewing.

Back in the vegetable garden, April is a super-busy month. If you didn’t get the potatoes planted in March you have to do it now (when the moon is waning of course), and we normally plant onions at the same time. It’s the month of asparagus, baby spinach, watercress, new born fava beans and artichokes.

Perhaps because of their rather intimidating appearance, not everyone has tried cooking with artichokes. With origins in Mediterranean Europe and perhaps even northern Africa, the artichoke is a member of the cardoon and thistle family, boasting a larger than normal edible flower. It’s easy to be intimidated by artichokes, but it really doesn’t take much to transform their prickly looking globes into something delicious. What you decide to make very much depends on what type of artichoke you choose and at what stage of its development it’s at. Small, tender artichokes aren’t always easy to find but can be eaten whole, while it’s best to remove some of the outer leaves and tips from older specimens before steaming, frying or stuffing them. They can also be thinly sliced and tossed in a pan with oil and pancetta for example, sun-dried tomatoes or clams, and make for a quick and easy pasta dressing. Artichokes and rice partner well, with risotto ai carciofi a spring favorite in many regions, while deep fried artichokes are a Jewish Roman specialty, and many a pantry makes good use of  blanched chokes preserved in oil and vinegar.  This month’s recipes include a variety of seasonal ingredients that you can either pick up at the market or forage for free: either way, enjoy your time in the kitchen!

Recipes Of The Month

Wild Garlic Pesto

It’s the leaves of wild garlic (ramps) that you eat, not the bulb. If you manage to find wild garlic in the nearby countryside, well and good. If not, lots of farmers’ markets now carry it.

Ingredients

  • 50g wild garlic leaves
  • 1 shallot, roughly chopped
  • 50g grated Parmesan
  • 50g pine nuts, almonds or walnuts
  • Generous pinch of salt
  • 150ml extra-virgin olive oil

Instructions

  • Rinse and dry the wild garlic leaves, discarding any thicker stems.
  • Throw into a food processor with the shallot, Parmesan, pine nuts and salt and give a quick whiz. Slowly add the oil and process until you have the desired consistency.
  • If you don’t intend to use immediately, spoon the pesto into small jars, pressing gently to remove any air pockets, and top with olive oil to seal.
  • These jars will keep well in the fridge for short periods, but can also be frozen.
  • Use this delicious pesto to dress pasta, add a highlight to risottos or spread on bruschettas.

Nettle Soup

Gather only the top few sprouts of the stinging nettles, and use gloves of course, while you gather and prepare them.

Number of servings (yield): 4

Ingredients

  • 25g butter
  • 1 medium white onion, chopped
  • 2 medium potatoes, peeled and cut into chunks
  • Large bunch of stinging nettles, leaves removed from thick stems and rinsed
  • 1 liter of good quality chicken stock
  • Salt and freshly ground black pepper
  • Freshly grated nutmeg
  • Fresh cream for garnish is desired

Instructions

  • Melt the butter in a pan, add the onion and cook over a medium heat until softened.
  • Add the potatoes and toss for a few minutes then add the stock.
  • Simmer for 10 minutes, then add the nettle leaves. Season with salt and pepper, cook for another 5 – 10 minutes then purée with an immersion blender.
  • Adjust seasoning and add a little freshly grated nutmeg.
  • Serve as is, or with a swirl of fresh cream.

 

Artichoke Risotto

Number of servings (yield): 4

Ingredients

  • 6 small globe artichokes
  • Juice 1 lemon.
  • 1 small onion, finely chopped
  • 50g butter
  • 400g Carnaroli rice
  • Splash dry white wine
  • 1.5 – 2 liters boiling vegetable stock
  • 50g grated Parmesan cheese
  • 1 tsp grated lemon zest

Instructions

  • Prepare a large bowl with cold water and the lemon juice.
  • Trim the artichokes, removing the tough outer leaves and the top third of the spikes.
  • Cut into two, remove the hairy choke and slice vertically very thinly with a sharp knife.
  • Place slices immediately in the lemon water to prevent them discoloring.
  • In a large frying pan, heat the butter and sauté the chopped onion until it is has softened.
  • Drain the artichokes and add to the pan, season with salt and pepper and cook gently for 8 – 10 minutes with the addition of a little vegetable stock. Stir in the rice and sauté until rice starts to become translucent.
  • Add the white wine, and when it has evaporated, begin adding the boiling stock a little at a time, stirring continuously.
  • As the rice absorbs the liquid, add more and continue in this way until rice is cooked, about 15 – 20 minutes depending on the quality of the rice.
  • Off the heat, check the seasoning, stir in the grated Parmesan and lemon zest and serve immediately.

 

Mushroom and Ricotta Ravioli with Aromatic Oil and Pecorino Cheese

Courtesy of our Sardinia & The Costa Smeralda

Number of servings (yield): 4

Ingredients

  • 350 g. Fresh Egg Pasta

For the filling:

  • 200 g Mushrooms
  • 30 g Onions, chopped
  • ½ Garlic clove
  • 150 g Ricotta, preferably of sheep
  • 1 Egg
  • 20 g Pecorino, grated
  • Parsley, chopped
  • Salt & Black Pepper, to taste

For the garnish:

  • Extra-Virgin Olive Oil
  • Herbs (garlic, mint, sage, rosemary, thyme)
  • Pecorino cheese, grated

Instructions

  • Wash the mushrooms and dice them.
  • Heat olive oil in a pan and sauté the mushrooms, chopped onion, garlic, salt and pepper.
  • Take off the heat and stir in the ricotta and the egg, Pecorino, and parsley.
  • Salt and pepper to taste.
  • Roll out the fresh pasta and cut squares of approximately 5cm by 5cm.
  • Spoon some filling in the center of each square. Close each individual square by pulling the four corners up around the filling and pinching them shut together.
  • In this way, they should look like little sacks made of pasta.
  • Cook the pasta in abundantly salted water until they rise to the surface.
  • Remove from heat, drain, and toss for minute in a heated frying pan with oil and the chopped herbs.

 

Fresh Pasta with Wild Asparagus

Courtesy of our Sardinia & The Costa Smeralda

Number of servings (yield): 4

Ingredients

For the pasta:

  • 300 g Flour
  • 3 Whole Eggs and 2 Egg Yolks
  • 10 g Salt
  • 1 tbs Extra-Virgin Olive Oil

For the sauce:

  • 100 g Wild Asparagus
  • 3 stalks of Wild Garlic,
  • 40 g Aged Ricotta
  • Extra-Virgin Olive Oil, as needed
  • Salt & Pepper, as needed

Instructions

  • Lay out the ingredients for the dough on a flat surface.
  • You can start mixing with a fork and then continue with your hands.
  • Once you have obtained a nice, smooth dough, set it aside for 10 minutes.
  • Roll out the dough and cut in strips to form tagliatelle noodles.
  • Wash and cut each asparagus stalk in half.
  • Heat the olive oil in a pan and then add the asparagus stalks.
  • Add a little of the cooking water from the pasta and let cook until the asparagus is tender.
  • Finely chop the wild garlic and add it to the asparagus.
  • Once the pasta is al dente, drain and add it to the pan with the asparagus.
  • Mix together well and then transfer to a serving platter.
  • Top with the salted ricotta cut in very thin slices.

 

Beef Sirloin with Cannonau Wine Sauce

Courtesy of our Sardinia & The Costa Smeralda

Number of servings (yield): 2

Ingredients

  • 2 Melina Beef Sirloin Steaks of 150 g
  • 1 Onion
  • Extra-Virgin Olive Oil
  • 500 ml Cannonau Red Wine
  • 30 g Sesame Seeds
  • Salt & Pepper, to taste
  • Small Pepper

Instructions

  • Preheat oven to 180° C or 350° F.
  • Slice the onion thinly and sauté in a pan with olive oil.
  • When caramelized, remove from heat and set aside.
  • Pour the Cannonau in a saucepan and let it reduce over low heat until thickened.
  • Pour a thin layer of extra virgin olive oil in a non-stick pan.
  • Once the oil has heated add the Melina sirloin steaks and brown them on each side for 2-3 minute. Finish cooking in the oven for another 5 minutes. Then roll the sirloin in the sesame seeds.
  • Arrange it on the center of the plate, then garnish with the caramelized onions and thinly sliced small pepper and pour the Cannonau next to the sirloin and serve.

 

Nonna Philomena’s Egg Biscotti

Ingredients

  • 6 cups Flour, sifted
  • 6 tsp Baking Powder
  • 1 cup Sugar
  • 1 tsp Salt
  • ½ cup Canola or Vegetable Oil
  • 3/4 cup Milk
  • Zest of one Lemon
  • 4 Eggs
  • 1 tsp Vanilla Extract

Instructions

  • In a bowl combine the flour, baking powder, sugar, salt, and oil.
  • Then form a well in the center of the mix and add the milk, lemon zest, and eggs.
  • Mix well with a fork until fully incorporated.
  • Transfer mixture to a floured surface and knead. Shape the dough in small balls or crescents and placed on a greased baking sheet.
  • Bake for 10-15 min.
  • For glaze topping: Coat the biscotti with a simple frosting of 1 cup powdered sugar, 1 ½ tsp of milk or water, ½ tsp of vanilla extract and additional natural food coloring.
  • Combine all the ingredients and cover each cookie once chilled.

Melody’s Vine Picks

Wild Garlic Pesto
Pair with: La Roncaia Sauvignon Blanc Eclisse 2008
Try this Saugignon Blanc-Picolit blend from Northern Italy’s Friuli-Venezia Giulia a wonderful compliment to the fragrant Wild Garlic.

Artichoke Risotto
Pair with: Vestini Campagnano Pallagrello Bianco 2004
Try this lesser-known Campania white from the province of Caserta, that originated from Ancient Greece. Fruity with peach and notes of walnut.

Nettle Soup
Pair with: Sartarelli Verdicchio Castelli di Jesi Classico 2010
This Verdicchio from Le Marche offers a citrus but also stoney & mineral finish. Complex enough to rinse your palate clean after this creamy and buttery soup.

Mushroom and Ricotta Ravioli with Aromatic Oil and Pecorino Cheese
Pair with: Bruna Pigato Russeghine 2010
Similar to a Vermentino, try this Pigato from Liguria.  You can almost taste the seaside in this lovely white, pairs nicely with the fragrant herbs in the Ravioli.

Fresh Pasta with Wild Asparagus
Pair with: Paolo Bea Bianco Santa Chiara 2009
With sweet aromas but a dry wine, this Garganega-Malvasia and Grachetto blend stands up to the bitterness of the Wild Asparagus.

Beef Sirloin with Cannonau Wine Sauce
Pair with: Punica Montessu 2008
If you finish the bottle of Cannonau while cooking, try this Carignano blend with wonderful dark fruit aromas and ripe tannins.

Sea Bass with Vernaccia Wine from Oristano
Pair with: Contini Vernaccia di Oristano Riserva 1985
Oristano’s Vernaccia (not to be confused with Vernaccia di San Gimignano), is truly a treat if you can find it and is wonderful with Sea Bass.

Nonna Philomena’s Egg Biscotti
Pair with:  La Sala Vin Santo 2003
With Easter just behind us, toast with a Vin Santo, whose name comes from the fact that the grapes were left to dry until ‘la Settimana Santa’ Easter Week, before being pressed to become this sweet dessert wine and enjoyed along with Nonna Philomena’s light Egg Biscotti.

Cooking Vacations Program Of The Month

Sardinia & The Costa Smeralda
Cooking with Chef Ivo

Islands often have a touch of mystery about them and Italy’s beautiful Sardinia is no exception. With its gorgeous white beaches, exclusive resorts and wonderful weather, every year Sardinia attracts thousands of visitors eager to experience its spectacular scenery and entertainment. But the truth is that Sardinia is largely unexplored and many of the island’s most beautiful areas are tranquil spots far from the famous Costa Smeralda or the cities of Sassari or Cagliari. Our program takes you on an unforgettable journey to the village of Riola Sardo near Oristano and a beautifully restored historic residence that will be your home away from home. Click here for more information on the 4-Day Program or 6-Day Program.

Italy On A Plate

By Germaine Stafford

Germaine continues her roundup of what’s happening in the culinary world in Italy and gives you her chef of the month, book recommendation, and a list of seasonal foods for April.

What’s in Season?

Pork products (salami etc.)
Octopus
Cod
Cuttlefish
Sea Bream
Spring lamb
Rosemary
Wild garlic
Radishes
Spinach
Watercress
Morel mushrooms
Asparagus
Artichokes
First fava beans (broad beans)
Jerusalem artichokes
First strawberries
Rhubarb

Restaurant Of The Month

Oste della Mal’ora, Terni, Umbria

Umbria always beckons in the springtime, its lush green hills and olive groves providing the perfect backdrop for a short break or weekend away from it all. This month we head to the delightful town of Terni, situated in the southernmost corner of Umbria where you’ll find the osteria/wine bar Oste della Mal’ora, a strange choice from some points of view, but a gem nevertheless. It may only be open in the evening and be closed for much of July and August, but we still think this is a place you should sniff out, as much for its unique, vibrant atmosphere as its gastronomic offerings. In truth, this restaurant is as popular with wine aficionados as it is with those who love eating, as owner Renzo Franceschini really knows his stuff. Founder of Vinarius, the association for Italian wine bars, Renzo is well known in the wine industry, both among producers and critics, and ordering wine at his osteria is a guarantee that you’ll be sampling some of Italy’s best, though not necessarily its most expensive. Thankfully.

There’s a true sense of passion and fun here. Like the wine, all food is selected and prepared with love and respect and reflects local culinary traditions, many different choices on the menu chosen to represent the typical seasonal products of nearby villages – pecorino cheese perhaps, salumi, chick peas or beans. But as a salute to Italian gastronomy on the whole, excellent produce also arrives from further afield, from Sicily, Veneto and Lombardy whenever something catches Renzo’s eye. It’s a strange thing, but those truly gifted at their job, in this case restauranteur, manage to infuse their work not only with excellence but also with enjoyment. It’s as if the osteria has taken on a life of its own, attracting like-minded people, curious, enthusiastic individuals towards its cultured but relaxed atmosphere. And that doesn’t just include diners, but also the staff who are happy to stop and explain dishes, wines, produce, anything really you may have a question about. Oste della Mal’ora has become a meeting place, a vibrant center of discussion, exchange and enjoyment. So, settle back, enjoy your goose salami, platter of marinated fish, oysters, cheeses (local and national), smoked herring salad, salmon, beef carpaccio, homemade tarts and desserts and don’t dare leave without the excellent chocolate tasting! Wine available both by the bottle and by the glass, and remember, this really is one place to accept your waiter’s or sommelier’s advice.

More information:
Oste della Mal’ora
Via Tre Archi, 5
05100 Terni
Tel: (+39) 0744 406 683
www.ostedellamalora.it

Book Of The Month

The Italian Baker, Revised: The Classic Tastes of the Italian Countryside–Its Breads, Pizza, Focaccia, Cakes, Pastries, and Cookies

By Carol Field

After the resounding success of the first publishing way back in 1986, Carol Field’s ‘The Italian Baker’ has been revised, updated and re-released. For a whole generation of chefs and home cooks, this book was a veritable bible of Italian baking, and even managed to become a classic in Italy, no small feat in a country whose every town and village has committed artisans creating quality regional bread each day. The thoroughness with which the subject is investigated and described is testament to the two years spent by the author in Italy as she researched bread-making from Lombardy to Sicily and there are stories and anecdotes regarding the rituals and etiquette connected with bread that illustrate just how serious an affair bread is to Italians.

So what can you expect to find in the book? Firstly, there is much discussion on the different breads and baked goods from Italy’s various regions, the ingredients, equipment and techniques used, and suggestions for substitutes whenever original Italian ingredients are unavailable. Field offers advice on everything from mixing ingredients to proving and rolling the dough, all of which help obtain a more authentic result. There are breads from particular towns like Terni in Umbria and Brianza, sweet bread from Milan, focaccia from Recco in Liguria and the famous bread of Altamura in Puglia. There are special occasion breads with additions such as anchovies, olives, sun-dried tomatoes, almonds and eggs, and sweet breads with currants, candied peel, figs and walnuts. Then again, pies and cakes with plums, lemon, ricotta, jams, marzipan, pears and cream, and nut-studded biscotti for every occasion. It’s a book that makes you want to bake, that will have you head straight to the kitchen to create your own irresistible Italian breads and pastries.

Sardinia Accommodations

Olbia Hotel

 

< back   |   ^ Top

March Newsletter 2012

Fresh Recipes, New Kitchen Ideas, Food News & Fun Things To Do In Sunny Italy

As the flowers of March, Mimosa, Anemone-the wind flowers, Cynara-the flowers of the artichokes and Sweet Pea start to sprout, we know that Spring is almost here.  Marzo, or March takes its name from the Roman god Mars, and at one time was actually the first month of the calendar year.  It was the beginning of the Roman’s religious celebrations.  Feriae Martius, was once their New Year’s Day in the old Roman calendar.  On this sacred day a long time ago, the sacred fire of Vesta was rebuilt and laurel was hung on the Roman Forum building, Regia, the building where all the kings lived.  March 19 is Saint Joseph’s Day.  He was the protector and the saint of the family. It is also Father’s Day in Italy; and of course food celebrates the occasion.  Zeppole, small and big, golden or baked, sugared or plain, cream filled or not, are everywhere.  Everyone has their own recipe.  Whether the secret is a zest of lemon or pinch of nutmeg they are always delicious and celebrate the feast day.  We share with you my Mom’s recipe for Zeppole, read below for her secret for making the perfect little bites.

We have added several new hands-on cooking classes and programs!  From Tuscany’s Beatrice’s Villa In The Tuscan Countryside,  Nestled high within the Apennine Mountains lies the enchanting medieval town of Barga, home to Beatrice’s unique Tuscan cooking classes. Take a step back in time, Read more

Truffles & Traditions In Le Marche, for hands on cooking and truffles, Read more

Mamma Marie Lucia Teaches Italian Cooking At Eataly, April 3!

Join our family at Eataly, in New York City, as Chef Marie Lucia, my mom and everyone’s mom, hosts a cooking class and shares family recipes with dinner to follow.  Join us in the kitchen at Eataly on April 3.  The menu includes Spinach and olive pizza rustica, Paccheri & Zucchini, Aqua Pazza, and her famous wine biscotti!  Wine included.

Tuesday, April 3, 2012 from 6:30pm-8:00pm (Eastern Time)
La Scuola at Eataly
200 Fifth Avenue
New York, New York 10010, United States
Call 1.212.229.2560 to register. Click here for more information.

Peter Ruta e l’Italia, Una Vita In Viaggio

Join our family in Ravello as we welcome our friend and great master painter, Peter Ruta, e l’Italia, Una Vita In Viaggo, translating to Peter Ruta And Italy The Travels Of A Painter.  Peter who paints in oil and gouache, will showcase 60 oil paintings spanning from 1950 to the present.  Set in the Villa Rufolo, the Museo will host Mr. Ruta’s work from April 7 to May 13.  You also may be able to see the artist painting on site.  Peter has been painting the sea, landscapes and beauty of the Positano and the Amalfi Coast since he first visited in and moved to in 1953.  Do not miss this extraordinary exhibit where his beautiful works will be showcased for all to see and experience.  Peter is known saying, “it is a mistake not to work from Nature.”

Enjoy!

Lauren

Table Talk

This year March has arrived in the best of ways – the snow’s all gone, the days are noticeably longer and when the sun’s out, you can even sit outside and soak up a bit of that welcome heat. The garden has suddenly sprung into life after a sleepy winter and there’s something a lot like excitement in the air. In the flower beds there’s good news and bad. The mice have decimated many of the tulips, crocus and snowdrops we planted last year, and had a good gnaw at the iris, but the daffodils seem to have gone untouched. The cold weather was too much for the daisies, but the dusty miller survived and all over the beds there are tender shoots breaking through the earth – peonies, monarda, lupins, echinacea, clumps of purple-blotched aquilegia petals, then asters and the first pretty lady’s mantle leaves that catch and hold the dew. And of course, it’s not just the garden that’s enjoying a new lease of life.

Down in the seaside towns, the streets are filling up, both with locals and tourists, and there’s definitely more of a spring (no pun intended) in folks’ steps. The beaches are no longer completely deserted: on sunny days, people flop fully-clothed onto the shingle shore, content to watch the kids play around them and listen to the waves lapping at the beach. A few brave (mad?) tourists may go for a paddle or even a swim, locals looking on, shaking their heads in disbelief. But of course, that’s all part of the fun.

Out and about there are lots of festivals and sagras to be visited, from the Chocolate Sagra ‘CioccoIitaly’ in Trento and the Boar Festival in Sassari on the island of Sardinia, to the Cuttlefish Sagra in Pinarella di Cervia near Ravenna. It’s also a great time to visit the many art cities before Easter hits and the tourist season takes off, with all the bigs like Rome, Venice, Naples and Florence offering an infinity of events and exhibitions. Then there’s the Feast of San Giuseppe, also known as father’s Day, on the 19th March; a scattering of Festa della Primavera festivals held all over the country on March 21st to celebrate the arrival of Spring; and on the 18th, the annual Rome marathon.

We hope you enjoy this month’s newsletter and that even if you can’t come to Italy, we manage to bring a little of Italy to you.

Food Notes

March – the month of transformation. Yes, all those wonderful winter veggies may be on their way out, but look at what’s just around the corner – the first tender asparagus, fava beans, peas, strawberries. In the vegetable garden, the prettiest thing has to be the romanesco – with its pointed florets, though the Savoy cabbages are also looking great and we have enough minestra and broccoli  to feed a small village. I just got a call from a friend who says he’s cooking up the last of the pigs’ bones that he keeps under salt (the flavor’s not unlike that of a ham hock) and that he’ll bring us some hot for lunch, with some minestra and potatoes as an accompaniment. It may not be haute cuisine, but I still get a thrill from living and eating the way people here have been doing for centuries, very much in tune with the seasons, and absolutely steeped in the area’s culinary traditions.

Meanwhile, one One of M’s uncles has already been round to remind us that we need to get the onions planted and bringing us a strange type of small red-skinned potato that grows in just a couple of months, meaning it can be harvested in May rather than August – perfect for eating in an early summer potato salad or roasting whole along with a joint of meat. We took a stroll round the garden to check on the plants we (okay, he) grafted last year – the cherry trees, the kiwi and Sangiovese vines – we had about a 60% success rate which, all in all, isn’t too bad. I watched him last year as he spliced and bound the different branches together, working with the precision of a surgeon, each plant looking smart and trim once he’d finished. Before he left, he rattled off a series of tips and reminders, making it clear that there’s no more time for lazing about. Spring is here and it’s time to get busy.

Our recipes this month reflect the fact that we have one foot on either side of the fence – celebrating the end of one season with pumpkin parmigiana and farro and porcini soup, and the arrival of another.

Happy Cooking!

Recipes Of The Month

 

Carpaccio Di Carciofi ~ Artichoke Carpaccio

Courtesy of our Secret Garden Positano

Number of servings: 6

Ingredients

  • 4-6 Artichokes, cleaned and remove outside leaves
  • Extra Virgin Olive Oil, as needed
  • Lemon Juice, as needed
  • Salt & Pepper, to taste
  • Parmesan Cheese, shavings
  • Fresh Parsley, to garnish

Instructions

  • Slice artichokes finely and place on a serving plate.
  • Splash with olive oil, lemon juice, salt and pepper to taste.
  • Turn the artichoke slices a couple of times to gently marinate.
  • Allow to marinate for 3-5 minutes.
  • Top with Parmesan shavings and chopped fresh parsley and serve.

Pumpkin Parmesan

If you’ve never tried this delicious twist on eggplant parmesan, you don’t know what you’re missing. Remember however, that pumpkins tend to release water as they cook, thus the need for breadcrumbs. Similarly, if you choose to use the smoked mozzarella, make sure it’s not too fresh. One last word: do try to use a rich, flavorsome tomato sauce. I once made this with a sauce made from oven-roasted tomatoes and the final result was spectacular.

Number of servings: 6

Ingredients

  • 800g pumpkin or butternut squash
  • 3 Eggs, beaten
  • 75g Flour
  • Salt and Pepper
  • Freshly ground Nutmeg
  • Vegetable Oil, for frying
  • 600g Tomato Sauce
  • Two generous handfuls of Breadcrumbs
  • 500g smoked mozzarella (not too fresh) or caciocavallo, sliced thinly
  • 50g Parmesan Cheese, grated
  • Few leaves of fresh Basil

Instructions

  • Preheat oven to 180°C / 350°F.
  • Peel pumpkin and cut into slices approximately 1 cm thick.
  • Spread the flour on a shallow plate and season generously with nutmeg, salt and pepper.
  • Heat oil in a deep frying pan then dip each slice of pumpkin first into the beaten egg then into the seasoned flour and fry until light golden brown on each side.
  • Working in batches, fry only a few slices at a time. Drain pumpkin on kitchen paper.
  • Layer half the pumpkin on the bottom of a rectangular ovenproof dish, season lightly with salt, cover with half the breadcrumbs then with half of the tomato sauce and a few basil leaves, followed by half of the cheese.
  • Repeat one more time.
  • Sprinkle the top with the Parmesan cheese and bake for approximately 40 minutes or until pumpkin is tender.
  • Leave to rest for at least 15 minutes before serving.

Farro & Porcini Mushroom Soup

Farro is a grain also known as spelt, but it is in fact emmer wheat. Most types don’t need to be pre-soaked, but read the instructions on the packet just in case. Farro is available in specialty shops and some supermarkets, but pearl barley would make a good substitute.

Number of servings: 6

Ingredients

  • 50 g dried Porcini Mushrooms
  • 1 Onion, finely chopped
  • 1 small Celery rib, finely chopped
  • 50 g Pancetta, diced
  • 50 ml Extra-Virgin Olive Oil
  • 1 medium Potato, peeled and diced
  • 1 tbsp Tomato Concentrate
  • Bouquet garni with Rosemary, Sage, Bay leaf and Thyme
  • 200g Farro
  • 1 litre Vegetable Stock, boiling
  • Handful of Parsley, finely chopped

Instructions

  • Place the porcini in a small bowl and cover with hot water.
  • Leave to soak for 30 – 40 minutes.
  • Meanwhile, heat the oil in a large earthenware pot, and add the chopped onion, celery and pancetta.
  • Cook over a low heat, stirring often, until the onions are transparent.
  • Squeeze the extra liquid from the porcini mushrooms and chop roughly, reserving the liquid.
  • Add the porcini, the chopped potato, the tomato concentrate, the herbs and the farro to the pot and toss together for a couple of minutes.
  • Filter the porcini liquid through a strainer into the hot vegetable broth and pour over the contents of the pot.
  • Simmer for 30 – 40 minutes or until farro is just tender, adding more hot water if necessary.
  • Garnish with the chopped parsley and a final drizzling of extra virgin olive oil and serve immediately.

Pappardelle Con Fungi ~ Pappardelle (long, thin flat pasta) With Mushrooms

Courtesy of Beatrice in Barga

Number of servings: 6

Ingredients

  • 400 g of Pappardelle
  • 300 g of Fresh Porcini Mushrooms
  • 2 cloves of Garlic
  • 6 tbs Extra-Virgin Olive Oil
  • Handful of Mint or Mentuccia, chopped
  • 50 g Parmesan cheese, grated
  • Meat Broth, as required
  • Salt & Pepper

Instructions

  • Wash the mushrooms thoroughly and cut into slices.
  • In a frying pan heat the olive oil and brown the garlic, add chopped mint (or mentuccia) and mushrooms.
  • Sauté for a few minutes and then add the broth, salt and pepper.
  • Continue cooking over a low heat until reduced.
  • Bring a pot of water to boil with plenty of salt.
  • Add the pappardelle and a spoonful of olive oil.
  • Once cooked drain the pasta and add the mushroom sauce.
  • Sprinkle with grated Parmesan cheese and serve.

Mamma Marie Lucia’s Zeppole

My Mom’s Zeppole. You can never eat just one! That is what we say in Italy. This easy and healthy way of making Zeppole, without frying, gives you even more reason to not count while eating the tasty bites!

Number of servings: Makes about 18 to 20 Zeppole

Ingredients

For the Zeppole:

  • 1 cup hot water
  • 8 tbsp butter
  • 8 tbsp sugar
  • 1/2 tsp salt
  • 1 cup all purpose flour, sifted
  • 4 eggs
  • 1 tsp orange zest
  • 1 tsp lemon zest

For the Filling – yellow cream:

  • 2/3 cup sugar
  • 6 to 8 tsp flour
  • 1/2 tsp salt
  • 2 egg yolks
  • 2 cups milk
  • 1 tsp vanilla

Instructions

  • Put the milk and the sugar in a medium saucepan. Beat the eggs very well and add the vanilla.
  • Add the flour last and mix well.
  • Then cook slowly over a low, low heat and keep stirring.
  • Wait until the cream cools, put in fridge for at least one hour, before filling the Zeppole.
  • It will not get thick until it is cold in the fridge.
  • To fill the Zeppole, open the Zeppole three quarters way round and fill.
  • Preheat the oven at 450F.
  • Grease your pan.
  • Mix the water, butter, sugar, and salt in a saucepan. Bring to high heat and boil.
  • As soon as the butter melts, add the flour and stir well.This process will only be a few seconds.
  • Add the eggs, one by one and beat well.
  • Add the zests. Mix well until very smooth.
  • Spoon out the mixture on the pan, keeping them about 2 inches apart.
  • Bake for 15 minutes, then reduce the oven to 350F and continue to bake another 15 minutes.
  • Cool completely.
  • Fill and sprinkle with Confectioner’s sugar.

Melody’s Vine Picks

Carpaccio Di Carciofi ~ Artichoke Carpaccio
Pair with: De Conciliis Falanghina 2008 750ml
Artichokes are not an easy food to pair with wine and add the lemon and it becomes even more difficult.  For some taste buds, wines will taste sweet after Artichoke and for others, may leave a bitter taste.  But don’t give up, try this refreshing spring dish with De Conciliis Falanghina, a native Campania grape, for a nice freshness and fruit!

Pumpkin Parmesan
Pair with: Valle Dell’Acate Il Frappato 2008 750ml
If you prepare this recipe without tomato, you may prefer a white or a bubbly with the sweetness of the pumpkin, but with the tomato reach for a red instead.  This Sicilian red from the Frappato grape grown in the mineral rich Valle Dell’Acate in Southern Sicily is a great value and not one you’ll see everyday.

Farro & Porcini Soup
Pair with: Bisson Pigato 2007 750ml
Try a delicate white wine such as Cinque Terre’s native Pigate grape to allow the subtle flavors of the Porcini to stand and the herb notes complement perfectly.

Pappardelle Con Funghi Porcini
Pair with: Fattoria di Fubbiano Colline Lucchesi San Gennaro 2007 750ml
This Sangiovese- Canaiolo-Ciliegolo blend pairs nicely with the earthy flavors of this dish. As you’re taste-touring though Italy, try the local wines with the local foods and this Colline Lucchesi is just nearby Beatrice’s Villa in Tuscany.

Zeppole
Pair with: Limoncello
Coming soon- contact us if you are interested in ordering Limoncello of the Amalfi Coast, a lemony-sweet digestive liqueur to leave your palate cleansed and refreshed.

Cooking Vacations Program Of The Month

Beatrice’s Villa in the Tuscan Countryside
Cooking with Chefs Beatrice, Emma, and Anna in Barga

Nestled high within the Apennine Mountains lies the enchanting medieval town of Barga, home to Beatrice’s unique Tuscan cooking classes. Take a step back in time as you make your way down the Villa’s captivating and majestic garden path and through the century-old grand doorway. Beatrice and her team of chefs are waiting to take you on an unforgettable culinary adventure where you will learn the ancient secrets and methods of Italy’s most humble cuisine. Click here for more information on the 5-Day Program or 8-Day Program.

Italy On A Plate

By Germaine Stafford

Germaine continues her roundup of what’s happening in the culinary world in Italy and gives you her chef of the month, book recommendation, and a list of seasonal foods for March.

What’s in Season?

Pork products (salami etc.)
Octopus
Cod
Cuttlefish
Sea Bream
Swiss chard
Radicchio
Parsnips
Artichokes
Chicory
Celeriac
Fennel
Apples
Pears
Kiwis
First asparagus
First fava beans (broad beans)
Jerusalem artichokes

Restaurant Of The Month

Caffè Pedrocchi, Padova

Situated in a handsome, historic palazzo in the centre of Padova, Caffè Pedrocchi is more than a mere café, it’s a veritable institution: a gathering place, a place of culture, a literary club, the style of café you imagine providing the perfect backdrop to the exchange of important ideas. The Caffè has played, in fact, an important part of the city’s cultural and musical history, and the structure has been given a boost by management over recent years, to revitalize both the atmosphere and the quality of service.

The upstairs rooms are museums of sorts, and it’s here that you can attend the various cultural events. This month, for example, sees a series of jazz nights, readings from Nietzsche entitled ‘Philosophy as Therapy’, and an exhibition by the English artist Jasmine Pradissito. But there are also Fathers’ Day celebrations, gastronomic evenings, meetings on economy and politics and even the occasional fashion show.

But let’s get back to the café proper. As you’d expect, the coffee is excellent as are the pastries, and anyone near enough to enjoy breakfast here would be well advised to do so. You might even want to try their signature coffee – Caffè Pedrocchi- an espresso laced with cool, fresh mint and given a sprinkling of cocoa. Perhaps even more enjoyable, however, is stopping off for a pre-dinner aperitivo or cocktail – and here you’ll really get to enjoy the staff’s skills, as mixed drinks are a real specialty – then sit back for a spot of people watching. If you feel peckish, there is a lunchtime menu available, offering everything from smoked salmon, a platter of local cheeses, and homemade pastas including another of Pedrocchi’s specialties, their coffee scented tagliatelle with scampi. After which you might opt for some grilled lamb, guinea hen, steak or catch of the day. To finish, it’s difficult to resist Pedrocchi’s zabaione, but if you manage, you might as well reward yourself with a crème caramel. After all, it’s not every day you come to Caffè Pedrocchi…

More information:
Caffè Pedrocchi
Via VIII Febbraio 15
Padova
Tel: +39 049 8781231
www.caffepedrocchi.it

Book Of The Month

Cucina Povera, Tuscan Peasant Cooking

by Pamela Sheldon Johns, Andrew McMeel Publishing

Who would have thought that Italy, the land of culinary plenty and excess, had a history of hardship and famine? And yet it’s true. At the turn of last century and after the Second World War especially, from north to south, many families survived on a handful of humble ingredients, growing what they could on whatever land was available and often foraging for wild greens to supplement their diet. But, as Sheldon points out in her latest work, this experience led to home cooks developing great skill in the kitchen, and their learning how to transform the very simplest of ingredients into nourishing, tasty dishes for the family. Tuscan peasant cooking is the perfect example of this type of philosophy, where seasonal ingredients are the cornerstone of local cuisine, where nothing is wasted and every last scrap of food or leftovers transformed into wholesome meals.

Sheldon’s story of moving to Tuscany and embracing local culinary customs makes for interesting reading and comes as a timely reminder that very often less is indeed more. As she takes us from antipasti and soup recipes to pasta and grain dishes and those using meat and fish, the author’s marvel at such delicious results deriving from such humble origins is apparent. Antipasti often feature preserved foods such as salami or cheese, or make use of year-round staples like chestnut flour or eggs. Soups make the best of whatever is to hand resulting in onion soup, zuppa di farro, tomato soup and the wonderfully named ‘cooked water’. Pastas and grains are combined with wild hare, tomato sauce or simple breadcrumbs, and meat and fish dishes are based on traditional Tuscan fare – pork, pork liver, pigeon, rabbit and even beef cheeks. Desserts come in the form of fruit tarts, walnut and honey bars, ricotta cake, almond cookies and baked apples, to name a few, and are perfectly fitting with the down to earth, country-style feel of the book – no fuss but delicious.

March 2012

 

Carpaccio Di Carciofi ~ Artichoke Carpaccio

Courtesy of our Secret Garden Positano

Number of servings: 6

Ingredients

  • 4-6 Artichokes, cleaned and remove outside leaves
  • Extra Virgin Olive Oil, as needed
  • Lemon Juice, as needed
  • Salt & Pepper, to taste
  • Parmesan Cheese, shavings
  • Fresh Parsley, to garnish

Instructions

  • Slice artichokes finely and place on a serving plate.
  • Splash with olive oil, lemon juice, salt and pepper to taste.
  • Turn the artichoke slices a couple of times to gently marinate.
  • Allow to marinate for 3-5 minutes.
  • Top with Parmesan shavings and chopped fresh parsley and serve.

Pumpkin Parmesan

If you’ve never tried this delicious twist on eggplant parmesan, you don’t know what you’re missing. Remember however, that pumpkins tend to release water as they cook, thus the need for breadcrumbs. Similarly, if you choose to use the smoked mozzarella, make sure it’s not too fresh. One last word: do try to use a rich, flavorsome tomato sauce. I once made this with a sauce made from oven-roasted tomatoes and the final result was spectacular.

Number of servings: 6

Ingredients

  • 800g pumpkin or butternut squash
  • 3 Eggs, beaten
  • 75g Flour
  • Salt and Pepper
  • Freshly ground Nutmeg
  • Vegetable Oil, for frying
  • 600g Tomato Sauce
  • Two generous handfuls of Breadcrumbs
  • 500g smoked mozzarella (not too fresh) or caciocavallo, sliced thinly
  • 50g Parmesan Cheese, grated
  • Few leaves of fresh Basil

Instructions

  • Preheat oven to 180°C / 350°F.
  • Peel pumpkin and cut into slices approximately 1 cm thick.
  • Spread the flour on a shallow plate and season generously with nutmeg, salt and pepper.
  • Heat oil in a deep frying pan then dip each slice of pumpkin first into the beaten egg then into the seasoned flour and fry until light golden brown on each side.
  • Working in batches, fry only a few slices at a time. Drain pumpkin on kitchen paper.
  • Layer half the pumpkin on the bottom of a rectangular ovenproof dish, season lightly with salt, cover with half the breadcrumbs then with half of the tomato sauce and a few basil leaves, followed by half of the cheese.
  • Repeat one more time.
  • Sprinkle the top with the Parmesan cheese and bake for approximately 40 minutes or until pumpkin is tender.
  • Leave to rest for at least 15 minutes before serving.

Farro & Porcini Mushroom Soup

Farro is a grain also known as spelt, but it is in fact emmer wheat. Most types don’t need to be pre-soaked, but read the instructions on the packet just in case. Farro is available in specialty shops and some supermarkets, but pearl barley would make a good substitute.

Number of servings: 6

Ingredients

  • 50 g dried Porcini Mushrooms
  • 1 Onion, finely chopped
  • 1 small Celery rib, finely chopped
  • 50 g Pancetta, diced
  • 50 ml Extra-Virgin Olive Oil
  • 1 medium Potato, peeled and diced
  • 1 tbsp Tomato Concentrate
  • Bouquet garni with Rosemary, Sage, Bay leaf and Thyme
  • 200g Farro
  • 1 litre Vegetable Stock, boiling
  • Handful of Parsley, finely chopped

Instructions

  • Place the porcini in a small bowl and cover with hot water.
  • Leave to soak for 30 – 40 minutes.
  • Meanwhile, heat the oil in a large earthenware pot, and add the chopped onion, celery and pancetta.
  • Cook over a low heat, stirring often, until the onions are transparent.
  • Squeeze the extra liquid from the porcini mushrooms and chop roughly, reserving the liquid.
  • Add the porcini, the chopped potato, the tomato concentrate, the herbs and the farro to the pot and toss together for a couple of minutes.
  • Filter the porcini liquid through a strainer into the hot vegetable broth and pour over the contents of the pot.
  • Simmer for 30 – 40 minutes or until farro is just tender, adding more hot water if necessary.
  • Garnish with the chopped parsley and a final drizzling of extra virgin olive oil and serve immediately.

Pappardelle Con Fungi ~ Pappardelle (long, thin flat pasta) With Mushrooms

Courtesy of Beatrice in Barga

Number of servings: 6

Ingredients

  • 400 g of Pappardelle
  • 300 g of Fresh Porcini Mushrooms
  • 2 cloves of Garlic
  • 6 tbs Extra-Virgin Olive Oil
  • Handful of Mint or Mentuccia, chopped
  • 50 g Parmesan cheese, grated
  • Meat Broth, as required
  • Salt & Pepper

Instructions

  • Wash the mushrooms thoroughly and cut into slices.
  • In a frying pan heat the olive oil and brown the garlic, add chopped mint (or mentuccia) and mushrooms.
  • Sauté for a few minutes and then add the broth, salt and pepper.
  • Continue cooking over a low heat until reduced.
  • Bring a pot of water to boil with plenty of salt.
  • Add the pappardelle and a spoonful of olive oil.
  • Once cooked drain the pasta and add the mushroom sauce.
  • Sprinkle with grated Parmesan cheese and serve.

Mamma Marie Lucia’s Zeppole

My Mom’s Zeppole. You can never eat just one! That is what we say in Italy. This easy and healthy way of making Zeppole, without frying, gives you even more reason to not count while eating the tasty bites!

Number of servings: Makes about 18 to 20 Zeppole

Ingredients

For the Zeppole:

  • 1 cup hot water
  • 8 tbsp butter
  • 8 tbsp sugar
  • 1/2 tsp salt
  • 1 cup all purpose flour, sifted
  • 4 eggs
  • 1 tsp orange zest
  • 1 tsp lemon zest

For the Filling – yellow cream:

  • 2/3 cup sugar
  • 6 to 8 tsp flour
  • 1/2 tsp salt
  • 2 egg yolks
  • 2 cups milk
  • 1 tsp vanilla

Instructions

  • Put the milk and the sugar in a medium saucepan. Beat the eggs very well and add the vanilla.
  • Add the flour last and mix well.
  • Then cook slowly over a low, low heat and keep stirring.
  • Wait until the cream cools, put in fridge for at least one hour, before filling the Zeppole.
  • It will not get thick until it is cold in the fridge.
  • To fill the Zeppole, open the Zeppole three quarters way round and fill.
  • Preheat the oven at 450F.
  • Grease your pan.
  • Mix the water, butter, sugar, and salt in a saucepan. Bring to high heat and boil.
  • As soon as the butter melts, add the flour and stir well.This process will only be a few seconds.
  • Add the eggs, one by one and beat well.
  • Add the zests. Mix well until very smooth.
  • Spoon out the mixture on the pan, keeping them about 2 inches apart.
  • Bake for 15 minutes, then reduce the oven to 350F and continue to bake another 15 minutes.
  • Cool completely.
  • Fill and sprinkle with Confectioner’s sugar.

Bologna Accommodations

Bologna B&B Luxury Guest House 

< back   |   ^ Top

Bologna 4-Star Boutique Property 

bologna_piazza4 bologna_piazza1 bologna_piazza2

Bologna Luxury Apartments – Great for Groups or Families

Bologna 3-Star Traditional

< back   |   ^ Top

Royal Tuscan Accommodations

< back   |   ^ Top

Le Marche Accommodations

< back   |   ^ Top

February Newsletter 2012

Winter Recipes & Food News From Cooking Vacations

Dreaming of chocolate! How sweet it is as we dive into everything chocolate this month in the kitchen, boosting our energy and celebrating Saint Valentine’s in every little bite!

The love story of chocolate runs long and deep going back to Christopher Columbus, who had brought loads of dark cocoa beans to Europe from the Maya in 1502.  And as this new food spread its way throughout Europe, it made its way across tables and cafes in the form of cookies, brownies, biscotti, cakes, tarts, terrines, truffles, trifles, puddings, parfaits, mousses, soufflés, and sauces. Bite in and don’t worry because chocolate is good for you!  It helps the mind think creatively.

Comprised of stearic acid, a neutral fat that does not increase bad cholesterol (LDL), oleic acid, a mono-unsaturated fat, the same found in olive oil, and flavonoids loaded with beneficial antioxidants, chocolate in moderation is good for you.  And who can we thank for this large consumption of chocolate this month, San Valentino.

Yes, thanks to the saint of love for February 14.  Legend tells that during the reign of Claudius II, 270 AD, marriages were not allowed because the soldiers were needed in war, and it was said that single men made better soldiers.  Bishop Valentine went against this practice and often married people in secret just the same.  He was jailed on February 14, and from his cell he wrote love letters signed from Saint Valentine.

So celebrate February with lots of chocolate and love and do not forget to try our chocolate recipes.  Hand-made gifts make the best ones.

Top Toasts!

Cooking Vacations has cooked up, Top Toasts!  Mark Porcaro, Executive Chef at Top of the Hub, will welcome Vincenzo Esposito, Executive Chef, & Rosa Taddeo, owner, of Hotel Villa Franca in Positano, Italy, to the sky-high restaurant on the 52nd floor of The Prudential Tower for a special collaboration of their talents and cuisines entitled “Top of the Hub Toasts The Amalfi Coast.”  Combining the best of American and Italian flavors and traditions, a regional wine & hors d’oeuvres pairing evening will be held at 6 p.m. on Friday, March 16.  A special four-course regional wine dinner will follow at 6 p.m. on Saturday, March 17.  Additionally, select menu items marking the American-Italian collaboration will be added to Top of the Hub’s traditional Dinner Menu during April.

All events are presented in partnership with Top Of The Hub, The Lenox Hotel, Hotel Villa Franca and Cooking Vacations Italy. 

Space is limited for these exceptional events.

For information and advance reservations (required for both events), please call 617-536-1775.

Eataly NYC

Join our family at Eataly in New York City, as Chef Marie Lucia, my mom and everyone’s mom, hosts a cooking class and shares family recipes with dinner following.  Tie on your apron too, and step into the kitchen at Eataly.  Click here for more information.

Enjoy!

Lauren

Table Talk

February has arrived in a flurry of snow and ice in Italy. True to their reputation, the ‘giorni della merla’ (the last three days of January – the so called ‘days of the blackbird,’ were indeed some of the coldest days of the year so far. But that’s no bad thing. The thin mantle of snow (thick carpet in the north!) is doing its job, slowly melting and seeping into the dry countryside, ensuring the earth has all the moisture it needs to face the upcoming spring and summer. And it’s always a beautiful sight to behold: the frosted branches of trees outlined against the sky, the low pewter skies that precede a silent snow fall and the magical glow of a snow-covered countryside at night.

But February, the month of Carnevale with its rowdy celebrations, the reflective period of Lent, and festivals celebrating everything from Almond Flowers to Songs, is also the month to celebrate your loved one, taking advantage of Saint Valentine’s Day. True, the Italians don’t tend to celebrate San Valentino to the same extent as we do, but it is nevertheless becoming increasingly popular. Although there have been various Saints called Valentino over the centuries, it is San Valentino of Terno who is widely held to be the patron saint of lovers.

So we thought it would be fun to celebrate San Valentino’s Italian-style this year by taking a look at some fun aphrodisiac foods. Take the humble chili pepper (often called natural Viagra) for example, an ingredient widely known to provoke a general increase in heart rate and circulation. Or oysters with their mineral salts and high zinc content or chocolate which contains phenylethylamine and serotonin which are both ‘feel good’ chemicals similar to those produced by the brain when you’re in love. Not to talk of saffron, truffles, caviar, licorice, nutmeg, papaya, ginseng and a host of other ingredients with magical properties. As you can see, there are plenty of foods to choose from. But joking apart, perhaps the best way to enjoy a romantic evening is simply to put on some favorite music, light up some candles and have a bottle of Prosecco ready to start the evening with a bang. After which, it’s up to you….

So wherever you are, whatever you’re doing, we hope you’re having as much fun this February as we’re having here in Italy…

February Food Notes

In the kitchen garden, February means greens. There’s plenty of produce in season, and it’s almost all green. From the pale green of fennel and white cabbages and the lime green Romanesco broccoli to the rich deep green of Savoy cabbage, Christmas broccoli and minestra, and the deliciously dark kale and cavolo nero with their green-black leaves – all these vegetables are packed with beta carotenes, vitamin C and calcium and are also rich in sulforaphane, a chemical with potent anti-cancer properties. So let’s get busy and use them!

As side dishes these vegetables are perfect either steamed, or sautéed simply with a few flavorings, but during the cold winter months it’s difficult not to think of transforming them into hearty soups and stews or adding them to warming pasta dishes or risottos. At the simplest level, they make great additions to a winter minestrone soup for example, but there are other dishes that really make these greens sing. How about the dish called cassoeula from Lombardia that combines a selection of pork cuts with Savoy cabbage to form the kind of dinner you’ll find sticking to your ribs a few days after you’ve eaten it. Light it is not, but delicious it is! Or maybe a generous plate of broccoli rabe with flavorsome sausage or pezzente, or a warming minestra maritata from the Campania area, a cleansing meat and greens soup that brings together boiled meats with broccoli leaves, as well as chicory, cabbage or broccoli rabe. Other favorites are stuffed cabbage or cabbage leaves, orecchiette with broccoli rabe, baked fennel with Parmesan and that wonderful Tuscan soup, ribollita. So we’ll leave you with two of our favorite recipes hoping that you too, this month, find time to cook up a little Italian warmth and comfort…

Recipes From Our Kitchen

Baked Fennel With Parmesan

Ingredients

  • 4 medium fennel bulbs
  • 250ml fresh cream
  • 2 cloves garlic, crushed
  • Freshly grated nutmeg
  • 50g Parmesan cheese shavings
  • Salt and pepper

Instructions

  • Preheat the oven to 180°C / 375°F.
  • Bring a pan of slightly salted water to the boil.
  • Clean and trim fennel bulbs and cut into wedges then boil for 5 – 7 mins (depending on thickness) and drain well.
  • Place the fennel in a buttered ovenproof dish and in a bowl, mix together the cream, crushed garlic and nutmeg and season with a little salt and pepper.
  • Pour cream mixture over fennel and scatter Parmesan shavings on top.
  • Bake for 20 – 30 minutes or until fennel topping is golden brown and fennel is tender.

Ribollita: Tuscan Bean Soup

Ingredients

  • 250g dried cannellini beans, soaked overnight
  • Extra virgin olive oil
  • 1 white onion, sliced
  • 2 carrots, cut into small chunks
  • 2 ribs celery, cut into small chunks
  • 2 cloves garlic, minced
  • Few sprigs fresh thyme
  • 4 ripe tomatoes, peeled, seeded and roughly chopped
  • 350g cavolo nero, kale or Savoy cabbage, cleaned and cut into strips
  • Toasted country-style bread

Instructions

  • Drain the beans and boil for an hour and a half (or until tender) in abundant water, adding salt towards the end of the cooking time. (Reserve this bean water.)
  • Pour a good drizzling of olive oil into a pan and add the onion, carrots and celery and sauté for 10 minutes.
  • Add the garlic, thyme and tomatoes and cook for a further 5 minutes.
  • Meanwhile, purée two thirds of the cooked beans with a little of their cooking water, and add this purée to the pan.
  • Throw in the cavolo nero, season with salt and pepper, and add enough of the bean water to cover ingredients.
  • Simmer for an hour, stirring every so often to stop mixture sticking to bottom of pan, and adding a little more bean water if necessary.
  • At this point, add the remaining whole beans and cook for a further 20 minutes.
  • Check seasoning and serve over some toasted country-style bread with a generous drizzling of extra-virgin olive oil.
 

Be My Valentine!

 

Double Chocolate Biscotti

By Momma Marie Lucia

Ingredients

  • 2 cups of flour
  • ½ cup of unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 tsp. salt
  • 4 tablespoons of unsalted butter
  • 2 tablespoons of canola oil
  • 1 cup sugar
  • 2 eggs
  • 1 cup of chopped walnuts
  • ¾ cup of semisweet chocolate chips
  • 1 tablespoon of confectioner’s sugar

Instructions

  • Whisk together flour, cocoa powder, baking soda and salt.
  • In a second bowl mix butter and sugar and with a mixer beat until very fluffy.
  • Add the eggs and continue to beat.
  • Add the flour making the batter stiff.
  • Stir in the walnuts and chocolate chips.
  • On a greased cookie sheet with floured hands form dough into two long logs. Each log should be about 12 inches long and 2 inches wide.
  • Sprinkle with a little of confectioners sugar.
  • Bake logs at 350° F for 30 to 35 minutes until almost done.
  • Remove and cool.
  • On a cutting board, cut the biscotti diagonally into ¾ inch slices. Arrange biscotti cut sides down on the cookie sheet and re-bake for 5 to 10 minutes until crispy.
  • Cool well.
  • When they are completely cool, sprinkle with confectioners sugar.

Choco Biscotti

By Lauren

Tracing back to the days of the Renaissance, these choco bites with a mix of pistachios and nuts are a salty sweet treat that when stacked into piles can be stacked and tied in cello bags-make the perfect homemade gift.

Ingredients

  • 12 ounces of semi sweet organic chocolate chips
  • ¼ pound of unsalted butter cut into little soft pieces
  • 4 eggs
  • 1 ¼ cup of dark turbinado sugar
  • ¼ teaspoon of vanilla or ½ vanilla bean
  • ¾ cup of organic white flour
  • ½ teaspoon of baking powder
  • ¼ teaspoon of sea salt or sea salt with lavender
  • 3 ounces of cleaned pistachios
  • 1 zest of organic non-waxed orange

Instructions

  • Melt the chocolate and the butter in a double boiler.
  • When melted set aside, keep warm.
  • Mix well at high speed the eggs and sugar until fluffy.
  • When they start to form, add the melted chocolate, then vanilla and mix.
  • Slowly fold in the flour, then the baking powder and salt.
  • Add the remaining chocolate and pistachios.
  • Put the dough in the refrigerator until firm or for one hour.
  • Preheat oven to 325°F.
  • Line your cookie sheets with parchment paper and spray with canola spray.
  • Spoon out golf ball size dough rounds on the cookie sheet spacing each one about 3 inches apart.
  • Bake until biscotti are brown.
  • When baking is complete, remove and let cool on a rack.
  • Sprinkle with confectioner’s sugar.

Choco Truffles

By Lauren

Ingredients

  • 1 cup of fresh firm raspberries, or coconut, or candied ginger
  • 1 lb of organic semisweet chips
  • 1 1/2 cups of organic heavy cream
  • Pinch of sea salt
  • A mound of unsweetened organic cocoa powder, for dusting the final truffles in.

Instructions

  • Chocolate truffles are delicious small bites of chocolate. You can use your imagination in flavors and fruits.
  • Puree the berries, if using berries or dice the candied ginger into very, very small pieces.
  • Melt down the chocolate chips in a double boiler until almost melted.
  • Leave them a little chunky.
  • In a double boiler heat the cream until warm.
  • Mix the cream and chocolate together with a whisk.
  • Add the raspberry puree, or ginger or coconut.
  • Add a pinch of salt.
  • Put in the fridge for 1 hour.
  • In the meantime, fill a rounded plate with organic cocoa powder.
  • Remove the dough from the fridge and shape out dough into 1 inch round balls.
  • If the dough is still very soft, put them on a cookie sheet and refrigerate until firm.
  • After you have shaped out the dough, roll into the cocoa thoroughly coating them.
  • Keep them in a sealed container in the fridge, they will keep for about 1 week.

Melody’s Vine Picks

Baked Fennel With Parmesan
Pair with: Peter Dipoli Sauvignon Voglar 2007
This wonderfully herby Sauvignon Blanc from the mountains of Alto Adige complements the warm aromas of the fennel just right.

Ribollita: Tuscan Bean Soup
Pair with:  Principe Corsini Le Corti Chianti Classico 2007
What could pair better with this hearty Tuscan soup, than a Tuscan classic: Chianti Classico. A nice acidy and smoky flavor, balance the earthiness of the beans and cavolo nero.

Double Chocolate & Choco Biscotti
Pair with: La Sala Vin Santo 2003 500ml
Though dessert wines are often not a favorite, the complexity of the aromas from honey to dried apricot in this Vin Santo are perfect for these little nutty treats.

Choco Truffles
Pair with: Ca’ dei Mandorli Brachetto d’Acqui Donne Dei Boschi 2010
Especially if you go with the raspberries or coconut in your truffles, try this semi-sweet red sparkling wine with aromas of wild strawberries and rose. If you opt for the candied ginger, try a Franciacorta such as Barone Pizzini Brut Franciacorta NV.

Cooking Vacations Programs Of The Month

Couples Cooking ~ Culinary Vacations For Two

This Valentine’s Day, check out our Couples Cooking ~ a Cooking Vacations program designed for you & your significant other. Imagine a romantic terrace overlooking Lake Como, or shutters that open to rolling fields of Tuscan sunflowers! Spend an exciting vacation in Italy, while participating in hands-on romantic cooking classes that explore the sensory pleasures of the kitchen. Each program is original and authentic and will have you experiencing the food, art & music of Italy. Click here to read more.

Italy On A Plate

By Germaine Stafford

Germaine continues her roundup of what’s happening in the culinary world in Italy and gives you her chef of the month, book recommendation, and a list of seasonal foods for February.

What’s in Season?

Pork
Octopus
Cod
Cuttlefish
Sea Bream
Baccalà
Swiss chard
Cabbage
Parsnips
Broccoli
Brussel sprouts
Carrots
Cauliflower
Broccoli rabe
Beetroot
Leeks
Celeriac
Fennel
Apples
Pears
Oranges
Lemons

Restaurant Of The Month

Al Pestello, Vicenza

Situated between Padova and Verona, Vicenza is a thriving northern town that is often passed over in favor of Venice and other nearby jewels, which is a great pity as it has much to offer visitors. Apart from the museums, art galleries and attractive piazzas, there’s the unique Teatro Olimpico and the many elegant Palladian villas that give the town its distinct appearance. One of the great things about Vicenza is that it can easily be explored on foot, with most of the attractions being located within the historic center. And a stroll around town is the best way to work up an appetite…

This month’s restaurant, Al Pestello is just a few  steps from Vicenza’s main thoroughfare Corso Palladio, and is the ideal spot for sampling some traditional cucina Vicentina. Like most regional Italian cuisines, making the best of a handful of local ingredients is at the heart of Vicentina cooking and Fabio Carta, professional sommelier and owner of Al Pestello, is committed to keeping alive many local culinary traditions that are slowly disappearing. First of all, the menu is written in Veneto dialect (Fabio will explain!) and contains all the best known local specialties: bigoi co’ l’arna – homemade pasta with duck sauce, poènta e scopetòn – polenta with herring, bacalà a’ la visentina – Baccalà Vicenza-style and bisata in tècia – braised eel. But of course, there are many other alternatives based on excellent local seasonal produce such as radicchio from Treviso, thick white asparagus from nearby Bassano, local mushrooms, beans, artichokes, peas, rabbit, kid and lamb, salumi and fresh-water fish as well as a selection of handmade pasta and rice dishes. If you’re lucky, you might even happen on one of Fabio’s cultural and musical evenings where local musicians provide the perfect backdrop to dinner.

We first visited Al Pestello twenty years ago. It was a fabulous night: wonderful food, local wine and the very best of company. And it’s comforting to see that over the years, very little has changed.

Al Pestello
Contrà S. Stefano 3
36100 Vicenza
Tel: (+39) 0444 323721
Web: www.ristorantealpestello.it

Book Of The Month

The Country Cooking of Italy

by Coleman Andrews

When Coleman Andrews puts pen to paper you’re usually in for a treat, and true to form, his latest volume The Country Cooking of Italy is no exception. There are few more qualified food writers out there: editor, cookbook writer, gastronome extraordinaire, Andrews brings an encyclopedic knowledge of his subject to bear as he treats us to peasant cooking from Italy’s various regions. As the title suggests, dishes with their roots in Italy’s cities – be it Margherita pizza from Naples or risi e bisi (rice with peas) from Venice – aren’t covered in the book, which instead concentrates on offerings from the surrounding countryside and smaller provincial towns and villages. Many of the recipes are the result of his countless trips to Italy, while others have been part of his culinary repertoire as long as he can remember and have no traceable source.

As Andrews notes, Italian food grew out of poverty, but also a fundamental respect for the land and what it yielded. But this certainly doesn’t mean dishes are anything less than delicious. Think of squash blossom frittata, broccoli rabe with olive oil and sea salt, lamb broth or lemon risotto – no exotic ingredients to speak of but the names alone are enough get your appetite going. Tuna pâté, taglierini with pesto of basil, parsley and marjoram, polenta with white beans and kale, marinated lettuce – all simple recipes that promise flavorsome dishes with minimum effort. Another great thing about authentic country cooking is the need to combine available seasonal ingredients, often resulting in unusual but appealing combinations: thus Andrews includes chestnut gnocchi with pine nut pesto; partridge with cabbage; fennel, orange and onion salad; and roast sea bass with chanterelles.

Desserts and cakes are just as simple, and again, based on a fundamental seasonal ingredient – Friulana nut cake, Trentino apple fritters, figs with Gorgonzola, almond cake, pistachio gelato, pear sorbetto, cornmeal cookies, all a reminder that very often, simple food is the best.

February 2012

Baked Fennel With Parmesan

Ingredients

  • 4 medium fennel bulbs
  • 250ml fresh cream
  • 2 cloves garlic, crushed
  • Freshly grated nutmeg
  • 50g Parmesan cheese shavings
  • Salt and pepper

Instructions

  • Preheat the oven to 180°C / 375°F.
  • Bring a pan of slightly salted water to the boil.
  • Clean and trim fennel bulbs and cut into wedges then boil for 5 – 7 mins (depending on thickness) and drain well.
  • Place the fennel in a buttered ovenproof dish and in a bowl, mix together the cream, crushed garlic and nutmeg and season with a little salt and pepper.
  • Pour cream mixture over fennel and scatter Parmesan shavings on top.
  • Bake for 20 – 30 minutes or until fennel topping is golden brown and fennel is tender.

Ribollita: Tuscan Bean Soup

Ingredients

  • 250g dried cannellini beans, soaked overnight
  • Extra virgin olive oil
  • 1 white onion, sliced
  • 2 carrots, cut into small chunks
  • 2 ribs celery, cut into small chunks
  • 2 cloves garlic, minced
  • Few sprigs fresh thyme
  • 4 ripe tomatoes, peeled, seeded and roughly chopped
  • 350g cavolo nero, kale or Savoy cabbage, cleaned and cut into strips
  • Toasted country-style bread

Instructions

  • Drain the beans and boil for an hour and a half (or until tender) in abundant water, adding salt towards the end of the cooking time. (Reserve this bean water.)
  • Pour a good drizzling of olive oil into a pan and add the onion, carrots and celery and sauté for 10 minutes.
  • Add the garlic, thyme and tomatoes and cook for a further 5 minutes.
  • Meanwhile, purée two thirds of the cooked beans with a little of their cooking water, and add this purée to the pan.
  • Throw in the cavolo nero, season with salt and pepper, and add enough of the bean water to cover ingredients.
  • Simmer for an hour, stirring every so often to stop mixture sticking to bottom of pan, and adding a little more bean water if necessary.
  • At this point, add the remaining whole beans and cook for a further 20 minutes.
  • Check seasoning and serve over some toasted country-style bread with a generous drizzling of extra-virgin olive oil.
 

Be My Valentine!

 

Double Chocolate Biscotti

By Momma Marie Lucia

Ingredients

  • 2 cups of flour
  • ½ cup of unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 tsp. salt
  • 4 tablespoons of unsalted butter
  • 2 tablespoons of canola oil
  • 1 cup sugar
  • 2 eggs
  • 1 cup of chopped walnuts
  • ¾ cup of semisweet chocolate chips
  • 1 tablespoon of confectioner’s sugar

Instructions

  • Whisk together flour, cocoa powder, baking soda and salt.
  • In a second bowl mix butter and sugar and with a mixer beat until very fluffy.
  • Add the eggs and continue to beat.
  • Add the flour making the batter stiff.
  • Stir in the walnuts and chocolate chips.
  • On a greased cookie sheet with floured hands form dough into two long logs. Each log should be about 12 inches long and 2 inches wide.
  • Sprinkle with a little of confectioners sugar.
  • Bake logs at 350° F for 30 to 35 minutes until almost done.
  • Remove and cool.
  • On a cutting board, cut the biscotti diagonally into ¾ inch slices. Arrange biscotti cut sides down on the cookie sheet and re-bake for 5 to 10 minutes until crispy.
  • Cool well.
  • When they are completely cool, sprinkle with confectioners sugar.

Choco Biscotti

By Lauren

Tracing back to the days of the Renaissance, these choco bites with a mix of pistachios and nuts are a salty sweet treat that when stacked into piles can be stacked and tied in cello bags-make the perfect homemade gift.

Ingredients

  • 12 ounces of semi sweet organic chocolate chips
  • ¼ pound of unsalted butter cut into little soft pieces
  • 4 eggs
  • 1 ¼ cup of dark turbinado sugar
  • ¼ teaspoon of vanilla or ½ vanilla bean
  • ¾ cup of organic white flour
  • ½ teaspoon of baking powder
  • ¼ teaspoon of sea salt or sea salt with lavender
  • 3 ounces of cleaned pistachios
  • 1 zest of organic non-waxed orange

Instructions

  • Melt the chocolate and the butter in a double boiler.
  • When melted set aside, keep warm.
  • Mix well at high speed the eggs and sugar until fluffy.
  • When they start to form, add the melted chocolate, then vanilla and mix.
  • Slowly fold in the flour, then the baking powder and salt.
  • Add the remaining chocolate and pistachios.
  • Put the dough in the refrigerator until firm or for one hour.
  • Preheat oven to 325°F.
  • Line your cookie sheets with parchment paper and spray with canola spray.
  • Spoon out golf ball size dough rounds on the cookie sheet spacing each one about 3 inches apart.
  • Bake until biscotti are brown.
  • When baking is complete, remove and let cool on a rack.
  • Sprinkle with confectioner’s sugar.

Choco Truffles

By Lauren

Ingredients

  • 1 cup of fresh firm raspberries, or coconut, or candied ginger
  • 1 lb of organic semisweet chips
  • 1 1/2 cups of organic heavy cream
  • Pinch of sea salt
  • A mound of unsweetened organic cocoa powder, for dusting the final truffles in.

Instructions

  • Chocolate truffles are delicious small bites of chocolate. You can use your imagination in flavors and fruits.
  • Puree the berries, if using berries or dice the candied ginger into very, very small pieces.
  • Melt down the chocolate chips in a double boiler until almost melted.
  • Leave them a little chunky.
  • In a double boiler heat the cream until warm.
  • Mix the cream and chocolate together with a whisk.
  • Add the raspberry puree, or ginger or coconut.
  • Add a pinch of salt.
  • Put in the fridge for 1 hour.
  • In the meantime, fill a rounded plate with organic cocoa powder.
  • Remove the dough from the fridge and shape out dough into 1 inch round balls.
  • If the dough is still very soft, put them on a cookie sheet and refrigerate until firm.
  • After you have shaped out the dough, roll into the cocoa thoroughly coating them.
  • Keep them in a sealed container in the fridge, they will keep for about 1 week.

January Newsletter 2012

Winter Recipes & Food News From Cooking Vacations

Warm winter lentil soup, double baked polenta, lemon pound cake and a perfect bottle of Vino Rosso d’Alba, are the recipe for a cold winter night.  As we keep busy in the kitchen at Cooking Vacations with soul warming foods of winter, we are also cooking up a storm of fun foodie events including a major USA food and wine event coming in March, along with the chance to cook family recipes with my Mom, Marie Lucia in New York City, to a one man art show in Ravello with our favorite artist Peter Ruta… keep your aprons on for more cooking news to come!

Buon Appetito!

Lauren

Table Talk

Buon Anno from Cooking Vacations

We hope 2012 has begun in the best of ways for you. At the beginning of a new year it’s not unusual to spend a little time planning and dreaming about the months to come, the goals you hope to reach, the old friends you’d like to see again and the vacations you’d like to take. But it’s also fun to look back and remember all the wonderful things 2011 year brought. It would appear the sages are right – the more grateful you are for what you have, the more great things seem to come your way! At Cooking Vacations, 2011 brought us many new guests from around the world, even including a Princess and her family! It included food trips to Tuscany, Umbria, Bologna, Rome, Venice, the Amalfi Coast & Capri and with talented chefs and cooks on our team.  It brought time spent with our American and Italian families, some of whom got married, others of whom were blessed with new additions to their family. It gave us a wet blustery spring, but a summer that continued almost until November.

We are looking forward to welcoming new guests to Italy, enjoy the produce from our vegetable garden, discover new hidden areas of Italy and enjoy the foods made together amongst friends and family around the table. We want everyone to eat healthily and sensibly, but without missing out on the many occasions for celebration and that little brindisi, as Italians are so famous for. La gioia di vivere makes Italy – Italy!!

Food Notes

Germaine Stafford, food lover, shares with us our favorite food notes on last year’s best hot picks.  Good food comes in many different guises and a simple country style meal enjoyed with friends can be just as memorable as a visit to a well-loved restaurant. So we thought it would be fun to list some of our favorite food memories of 2011.

One of the highlights was being involved in the preparation of typical pork products at the beginning of the year, deciding what cuts we wanted, and watching the meat being skillfully transformed into prosciutto, salami, sausages, cutlets, lard and pancetta. Now, apart from the joy of having all these products on hand to use throughout the year, the lunch at the farmer’s  was a lesson in simplicity, and how an early morning start and hours spent in a cold barn can work wonders for your appetite. That day we sat down to golden rounds of bread cooked in a wood oven and a few slices of salami spread with a homemade chili jelly followed by generous servings of pasta with ragù. Next we ate fresh fish, meat, ribs and cotiche used to make the ragù, intertwined with paper thin prosciutto and a good glass of Signore Michele’s wine. Simply delicious.

Then in spring came the fresh fava beans and peas from the vegetable garden, both of which we remember for their wonderful intense flavor. A dinner at Il Buco in Sorrento gave us an unforgettable warm almond and lemon soufflé with prosecco sorbet and a wild berry sauce, an evening with friends a stunning carpaccio of local beef served with nothing more than a few shavings of white truffle and a delicate drizzling of extra virgin olive oil, and a gala dinner with two star Chef Gennaro Esposito delighted us with a unique risotto with home-smoked fish, lemon, a hint of hot pepper and flecks of fried seaweed, followed by slow-cooked suckling pig with figs served with apricot sauce. There were countless other occasions where we sat back replete and happy, but these are the tastes that spring to mind.

2012 will hold new tastes, journeys and adventures visiting Italian villages with their gastronomic traditions and food sagras, and of course, lots of laughter with friends and family around the table. May 2012 be a delicious year for you!

Recipes From Our Kitchen

 

Lentil Winter Soup

By Lauren

Number of servings (yield): 4

Ingredients

  • 1 cup of small size brown organic lentils washed well.
  • ½ cup or a big hearty handful of fresh Italian parsley, chopped. (I personally am generous with the parsley).
  • 1 stalk of celery, sliced and chopped into small pieces
  • 1 cup of mini organic carrots sliced and chopped into small bites
  • 3 sprigs of garlic
  • Sea salt
  • Extra Virgin first-cold pressed olive oil
  • 1 piece of fresh ginger, peeled and shaved and chopped into small pieces, equaling about 1 to 1 ½ tablespoons.
  • ½ pound of lean ground Sirloin beef.
  • 1 or 2 small dried chili peppers, optional (to taste).
  • Black ground peppercorns

Instructions

  • Take a copper soup pan if you have one, or any deep soup pan will do. Drizzle the bottom of the pan generously with Extra Virgin, first-cold-pressed olive oil, warm it up and add the garlic. Let it blond. Remove the garlic.
  • Add the celery, carrots, parsley and ginger, sprinkle with a pinch or two of sea salt to taste. Add the chili pepper (optional).
  • Add a splash of water and let simmer / sauté.
  • Take the ground beef and mix in a handful of finely chopped parsley, a pinch of sea salt, a few turns of ground black peppercorns, a few drizzles of olive oil, and mold into small balls, (into the approx size of a big gum ball).
  • When the vegetables on the stovetop are soft add the meatballs and sauté.
  • When the meatballs are halfway cooked, add the lentils and stir, then add a liter and a half of water.
  • Let simmer for 45 minutes or more on slow low heat.
  • While the soup is simmering, take Italian hard crust bread and slice into thin pieces. Toast until golden.
  • Remove from oven and while still warm rub with fresh garlic clove and lighly sprinkle with sea salt and olive oil.
  • When soup is ready, serve in crock style clay bowls with garlic bruschetta on the side and drizzle with a small drop of olive oil.

 

Polenta Verde Delallo

By Lauren

Ingredients

  • One bunch of organic broccoli rabe
  • Garlic
  • Sea salt
  • One bag of Delallo Polenta
  • 1 or 2 chili peppers
  • 2 to 3 tablespoons of Parmigiano-Reggiano cheese

Instructions

  • Using cold water, wash the leaves apart three times and break them up into small pieces.
  • Take a deep copper pan and drizzle generously with olive oil, add garlic sprigs, sea salt, and 1 or 2 small chili pepper(s), and blonde garlic over low slow heat.
  • Add the broccoli to the pan, cover, and sauté.
  • While the broccoli is sautéing, bring 4 ½ cups of water to a rapid boil. Put in a pinch of sea salt to taste.
  • Slowly add the polenta to the boiling water, slowing while stirring. The process takes 3 minutes.
  • At the 3 minute point remove from the stove and stir in 2 to 3 tablespoons of Parmigiano-Reggiano cheese.
  • Take the polenta and spread it out onto a long wide pizza pan that has been lined with baking parchment paper, and sprayed with canola oil. Spread evenly and pop into the oven at 325°F for 20 to 25 minutes until golden.
  • Remove from the oven and slice the polenta into even squares, about 4 inches by 4 inches each.
  • Put back in oven for another couple minutes.
  • Remove, top with broccoli rabe and a drizzle of olive oil. Serve!

 

Italian Lemon Cake

By My Mom, Marie Lucia

This long loaf lemon cake is a delicious healthy breakfast food and pairs up perfectly with a steamy cappuccino or espresso.

Ingredients

  • 4 cups of all-purpose flour
  • 2 ½ cups of granulated organic sugar
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 1 ½ cups of milk
  • 1 tsp of vanilla extract
  • Zest of 1 lemon
  • 6 eggs
  • 1 cup of unsalted butter

Instructions

  • Preheat oven to 350° F. Spray an oblong baking pan with canola nonstick spray or line with parchment paper.
  • Beat eggs and sugar until fluffy.
  • Add the soft butter and mix well.
  • Add the salt, baking powder and sugar.
  • Next add milk and vanilla.
  • Lastly add the flour slowly, mixing well. Batter needs to be creamy.
  • Pour the batter into the baking pan and bake for 25 to 30 minutes until golden brown.
  • Test by putting a skewer or long wooden toothpick into the top.

Melody’s Vine Picks

With the winter- our wine picks look to northern Italy as skiers are taking the slopes in Trentino, and visitors are packing their warm clothes to visit northern cities such as Verona and Venice.  Warm up with our winter wine picks from the region of Veneto:

Lentil Winter Soup

Pair with: Venturini Massimino Valpolicella Classico 2010 

An interesting blend of Corvina, Rondinella and Molinara grapes, this dry full-bodied red from Veneto offers aromas of tart cherry and a slightly bitter finish that complements the sweetness of the lentils nicely.

Polenta Verde Delallo

Pair with: Giuseppe Quintarelli Bianco Secco 2010 750ml

Polenta is traditionally a poor-man’s dish, so since you saved on dinner, splurge on the wine with this Garganega-blend dry white wine from one of Veneto’s most renowned makers.

Italian Lemon Cake

Pair with: Fantinel Brut Rose NV 750ml

With the Prosecco grape losing it’s right to the exclusive use of the name, try a Prosecco before our Italian variety takes on the name ‘Glera.’ This Brut Rosé Prosecco has aromas of red berries and cherries, perfect to top off the lemon zest in this delicious and guilt-free dessert.

New Cooking Vacations Programs

Cooking In The Roman Jewish Ghetto™, Kosher Cooking In Rome ~ 4 Day

Join Umberto & Chef Essa for Kosher cooking in Rome at his famous Jewish Ghetto trattoria. Opened by his grandmother, the trattoria features a no-meat menu including cheese, vegetable, pasta and fish specialties. Not to miss are the home-baked desserts from crostata to Babka to delicious middle-eastern influenced baklava. Click here to read more.

Florence: Chef Massimo’s Kitchen™, For The Experienced Cook & Food Lover ~ 4 Day

Step into the professional kitchen of Executive Chef Massimo for hands-on cooking classes in the heart of the Florence and revisit classic traditions with his innovations. Chef Massimo’s cooking classes are perfect for the experienced home-cook who wants a challenge, the seasoned chef who wants to learn something new and the passionate food lover! This rising-star-Chef’s motto is ‘local, seasonal and fresh, while using only high quality products from the region.’ His classes include a full menu with antipasto, pasta, risotto, a main course and dessert. Porcini, tartufi and precious produce of the Tuscan land are used! Click here to read more.

With Love From Italy

If you cannot make it to Italy, we bring Italy to you

Gran Tour – Ricordi in Micromosaici. Those visiting Rome during the next few months might like to visit this small but fascinating exhibition of micro-mosaics at the city’s Museo Mario Praz which charters the most famous views of Italy that were so popular with all those undertaking the Grand Tour during the second half of the 19th century and the beginning of the 20th century. Exhibits include a number of items from private collections as well as pictures, plaques, jewels and tobacco boxes from the Museo Napoleonico and the Vatican Museums.

www.beniculturali.it

Leonardo: il genio, il mito. It’s always difficult to resist an exhibition on Italy’s greatest genius Leonardo da Vinci, and this one held in Torino’s Scuderia Grande della Reggia di Venaria is no different. Among exhibits is Leonardo’s famous self-portrait along with many of his works dealing with the themes of human anatomy and faces. Definitely one of the most interesting events of the year.

www.beniculturali.it

Montalbano. As long as it’s cold and windy out, make the best of it – curl up on the sofa and enjoy watching a few episodes of one of Italy’s best loved TV detectives, Commissario Montalbano. Set in Sicily, the series follows its irascible protagonist, ably personified by Luca Zingaretti, as he solves his latest cases, all of which manage to combine entertaining plot lines, snatches of breathtaking Sicilian countryside, Montalbano’s love of good food and wine and some wonderful comic moments. Feel good TV doesn’t get much better than this.

www.amazon.com 

Italian Feasts & Celebrations

Don’t let the winter weather deter you from visiting some of the fabulous sagras organized during the month of January all over Italy. By the time you’ve finished eating and drinking, you won’t feel the cold at all

19th Mostra del Radicchio Rosso Tardivo di Treviso, Zero Branco, Veneto. Once you’ve tried this deep red bitter-tasting vegetable a few times (radicchio di Treviso is the long-fingered type rather than the tight ball shape), it becomes a firm favorite. During January and February radicchio is at its best, and during January, there are a variety of radicchio sagras to be visited all over the Veneto region. This year he one held in the town of Zero Branco near Treviso is held on the 13th – 15th and  20 – 22nd January, and as well as being able to sample local specialties such as gnocchi, pasta and pizza with radicchio, you’ll also be able to try more unusual offerings such as radicchio grappas, liqueurs and cheeses. Music and dancing make this a great venue for kids, while adults can admire local ceramics and prints specially created for this event.

Sagra delle Braciola. All over the province of Rome during the month of January, you’ll find a series of sagras dedicated to the ‘braciola’.  The sagra of Camerata Nuova is held on the 22nd January and in all the town’s piazzas you’ll find huge open grills full to overflowing with sizzling meat. This festival which originated in memory of the terrible fire that destroyed the old town in 1859, now includes stalls offering lots of delicious local specialities like gnocchi in meat sauce, side dishes, and regional sweets, all washed down with generous helpings of local wine. But save some energy for the games and dancing later in the evening!

Sagra del Maiale.  There’s no getting away from it – January is the month of the pig and all over Italy, villages and towns celebrate pork meat in all its forms with a series of sagras and festivals, many of which date back centuries. From Montagnana near Padova to Campogilliano in the Province of Modena and Fagnano Castello in Cosenza, you can sample all the normal pork products like prosciutto, salami, pancetta, grilled cutlets and sausages but also the humbler parts of the animal like tripe, pig skin, pig’s trotters and the various innards. It might not all be to your taste, but it’s absolutely fascinating to experience. As the Italians say, absolutely nothing from the pig is wasted.

Italy On A Plate

By Germaine Stafford

Germaine continues her roundup of what’s happening in the culinary world in Italy and gives you her chef of the month, book recommendation, and a list of seasonal foods for January.

What’s in Season?

Duck
Goose
Parsnips
Broccoli
Brussel sprouts
Truffles
Persimmons
Carrots
Broccoli rabe
Beetroots
Apples
Pears
Kiwis
Leeks
Artichokes
Celeriac
Fennel

Restaurant Of The Month

Valle Verde, Atripalda

Last January, we decided to start the year with an extravagant experience at a three-star restaurant in Rome as a special way of kicking off 2011, but this year we’ve chosen something quite different – a quiet family trattoria. In 1953, in the small town of Atripalda, Pasqualina De Benedictis and her mother-in-law set up kitchen in their country cottage and hung up the sign ‘Valleverde: Trattoria con Allogio’. Today there are no more rooms for rent but the very same trattoria (with the very same sign) is alive and thriving today. What started as a trattoria and meeting place for locals gradually became popular with passing truck drivers (a sure sign that good food was being offered at reasonable prices), and is now frequented by a comfortable mix of workers, older locals, company executives from the nearby industrial zones, and eager foodies with good food guides stuck under their arm.

Inside, tables are simple, basic even, but the house red (an Aglianico made by Pasqualina’s nephew Sabino who’s also an oenologist), sets the tone for what’s about to arrive. After a few words with your waiter, he nods politely at your questions as to what’s on the menu and runs off a number of the house specialties, ending with the words ‘Non Vi preoccupate’ – don’t worry. Without giving you time to tell him what you want, he heads back to the kitchen and for a scary (but wonderfully giddy) moment you realize he intends to bring you a taste of everything he mentioned. You consider calling him back but decide to let him do it his way.

You don’t regret it. First he appears with some slices of stale bread covered with freshly cooked beans and drizzled with olive oil made from small olive ravece (if you’ve never tasted it, try it immediately – it will change your ideas on olive oil for good), and sprinkled with oregano. Then it’s chickpea soup closely followed by scarole e fagioli, then as an afterthought, a dish of rice with beans. After which he has the good sense to leave you alone for half an hour before reappearing with a plate of homemade pasta with baby tomatoes and pecorino. All of these dishes are eye opening in their simplicity and strength of flavor. Nothing is added that might overcome the essence of the main ingredient be it beans, chickpeas or tomatoes. Cheese, chili, basil, oregano are all added but as a compliment and never so much that it interferes with the principal flavor of the dish.

The secondo is coniglio al cacciatore and a divinely good ragù. (Here the utter wickedness of the ragu’ must be extolled – an unctuous sea of deep red tomato sauce with its cargo of rolled stuffed shoulder of beef, local sausage, pork ribs and a melt-in-your-mouth roll of cotica stuffed with pecorino cheese and parsley, which, incidentally, might just be the most delicious thing you’ll taste this year…) And having got this far it would be a pity not to try the individual melting chocolate cakes or the pear and ricotta tart or the rich dark caprese. All washed down with a good passita from the island of Liapri, that magnifies that warm glow you feel spreading from your head right down to your toes.

Valleverde (Zi’ Pasqualina)
Via Pianodardine, 112
83042 Atripalda, (AV)
Tel: 0825-626115
Website: www.ziapasqualina.it

Book Of The Month

Made In Italy

By David Rocco

There are no two ways about it: there are simply some books that as soon as you open them convey a feeling of authenticity, elicit admiration, and yes, let’s admit it, a touch of envy. Rocco’s Made in Italy is one such book. Following the author on his journey around Il Bel Paese it’s difficult not to wish that we could do the same: travel from Northern Italy and Florence to the Amalfi Coast and Sicily, stopping off to meet or make friends and sample local specialties. Rocco makes no secret of the fact that what really interests him is the simple peasant cooking that is at the basis of all regional Italian cuisine. That’s not to say he never makes any changes to dishes he recreates, but you’ll find few intricate or complicated procedures or exotic ingredients, only straightforward recipes that reflect the true spirit of Italian cooking.

Chapters include Aperitivi, Antipasti, Pizze, Primi, Secondi and Dolci, and as well as providing recipes, each takes you through the rituals and customs that accompany much of the food, from the post-office aperitivo with colleagues or friends to a Caponata Napoletana enjoyed on a day at the beach with the kids. These musings and anecdotes remind us of what an integral part of life food is in Italy and that combining family, healthy eating and entertainment doesn’t have to be difficult. How about a pizza party for example, where you can try out the many versions given in the book: onion and chili; apple and Gorgonzola; sausage and Scamorza; potato and rosemary; or even pizza with grapes and pine nuts. Get children to help roll up the polpette of their choice – eggplant, zucchini, tuna or meatballs, or help stuff some involtini. There are lots of casual eats that could be taken on a picnic or simply eaten as a snack – ham and Scamorza calzone, cous cous panzanella, grilled focaccia sandwich, gattò di patate. For casual lunches and dinners there are ideas such as chicken and radicchio salad, roasted sausages, potatoes, peppers and onions, shrimp and lemon risotto, or one of the various pesto recipes included – with almonds, olives, dried tomatoes or lemon and parsley. The butternut squash and mussel soup, beef tenderloin and veal with fresh herbs would all make great dinner party dishes and there are countless desserts just begging to be made, among which, drunken peaches, lemon puffs and lazy man’s tiramisu. All in all, a book that makes you want to head to the kitchen and get busy.

January 2012

 

Lentil Winter Soup

By Lauren

Number of servings (yield): 4

Ingredients

  • 1 cup of small size brown organic lentils washed well.
  • ½ cup or a big hearty handful of fresh Italian parsley, chopped. (I personally am generous with the parsley).
  • 1 stalk of celery, sliced and chopped into small pieces
  • 1 cup of mini organic carrots sliced and chopped into small bites
  • 3 sprigs of garlic
  • Sea salt
  • Extra Virgin first-cold pressed olive oil
  • 1 piece of fresh ginger, peeled and shaved and chopped into small pieces, equaling about 1 to 1 ½ tablespoons.
  • ½ pound of lean ground Sirloin beef.
  • 1 or 2 small dried chili peppers, optional (to taste).
  • Black ground peppercorns

Instructions

  • Take a copper soup pan if you have one, or any deep soup pan will do. Drizzle the bottom of the pan generously with Extra Virgin, first-cold-pressed olive oil, warm it up and add the garlic. Let it blond. Remove the garlic.
  • Add the celery, carrots, parsley and ginger, sprinkle with a pinch or two of sea salt to taste. Add the chili pepper (optional).
  • Add a splash of water and let simmer / sauté.
  • Take the ground beef and mix in a handful of finely chopped parsley, a pinch of sea salt, a few turns of ground black peppercorns, a few drizzles of olive oil, and mold into small balls, (into the approx size of a big gum ball).
  • When the vegetables on the stovetop are soft add the meatballs and sauté.
  • When the meatballs are halfway cooked, add the lentils and stir, then add a liter and a half of water.
  • Let simmer for 45 minutes or more on slow low heat.
  • While the soup is simmering, take Italian hard crust bread and slice into thin pieces. Toast until golden.
  • Remove from oven and while still warm rub with fresh garlic clove and lighly sprinkle with sea salt and olive oil.
  • When soup is ready, serve in crock style clay bowls with garlic bruschetta on the side and drizzle with a small drop of olive oil.

 

Polenta Verde Delallo

By Lauren

Ingredients

  • One bunch of organic broccoli rabe
  • Garlic
  • Sea salt
  • One bag of Delallo Polenta
  • 1 or 2 chili peppers
  • 2 to 3 tablespoons of Parmigiano-Reggiano cheese

Instructions

  • Using cold water, wash the leaves apart three times and break them up into small pieces.
  • Take a deep copper pan and drizzle generously with olive oil, add garlic sprigs, sea salt, and 1 or 2 small chili pepper(s), and blonde garlic over low slow heat.
  • Add the broccoli to the pan, cover, and sauté.
  • While the broccoli is sautéing, bring 4 ½ cups of water to a rapid boil. Put in a pinch of sea salt to taste.
  • Slowly add the polenta to the boiling water, slowing while stirring. The process takes 3 minutes.
  • At the 3 minute point remove from the stove and stir in 2 to 3 tablespoons of Parmigiano-Reggiano cheese.
  • Take the polenta and spread it out onto a long wide pizza pan that has been lined with baking parchment paper, and sprayed with canola oil. Spread evenly and pop into the oven at 325°F for 20 to 25 minutes until golden.
  • Remove from the oven and slice the polenta into even squares, about 4 inches by 4 inches each.
  • Put back in oven for another couple minutes.
  • Remove, top with broccoli rabe and a drizzle of olive oil. Serve!

 

Italian Lemon Cake

By My Mom, Marie Lucia

This long loaf lemon cake is a delicious healthy breakfast food and pairs up perfectly with a steamy cappuccino or espresso.

Ingredients

  • 4 cups of all-purpose flour
  • 2 ½ cups of granulated organic sugar
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 1 ½ cups of milk
  • 1 tsp of vanilla extract
  • Zest of 1 lemon
  • 6 eggs
  • 1 cup of unsalted butter

Instructions

  • Preheat oven to 350° F. Spray an oblong baking pan with canola nonstick spray or line with parchment paper.
  • Beat eggs and sugar until fluffy.
  • Add the soft butter and mix well.
  • Add the salt, baking powder and sugar.
  • Next add milk and vanilla.
  • Lastly add the flour slowly, mixing well. Batter needs to be creamy.
  • Pour the batter into the baking pan and bake for 25 to 30 minutes until golden brown.
  • Test by putting a skewer or long wooden toothpick into the top.

Liguria Accommodations

< back   |   ^ Top

Rome Accommodations

Rome Kosher B&B

Kosher B&B:
Our central Rome B&B, supervised by the Rabbinut of Rome, gives you the perfect location for visiting the Roman Ghetto neighborhood and all the sites of Rome, with the Colosseum, Trevi Fountain, Spanish Steps and Piazza Navona just a few minutes walk.

Each room offers a private bathroom, air conditioning/heat. There is a common refrigerator available for guests and Shabbat meals can be arranged upon request. A kosher – vegetarian continental breakfast is served each morning.

*Rooms do not have TV or Internet. For guests that do not require kosher accommodations, we suggest our three-star host hotel.

Program Prices:
$950 per person, based on double occupancy. Includes all taxes and Italian VAT.
$450 Single Supplement.

< back   |   ^ Top

horizontal rule

Rome Three-Star Hotel

Three-Star Hotel:

While in Rome, you will be welcomed to our charming jewel-box three-Star Superior hotel located between the eighteenth century Spanish Steps and the famed Via Veneto. The conveniently located hotel has been newly renovated, while preserving its old world charm. Privately owned, clean, bright, the Hotel has a professional staff to help you with all your questions while staying in the Eternal City.

The family-owned hotel has welcomed travelers since the days of the Grand Tour. Gracious owners, writer Marco, and his musician wife Giulia, cater to their guests’ every need with a winning combination of welcoming warmth and high professional standards. Elegantly furnished rooms, a quiet inner garden, and a rooftop offering a spectacular view of the historical city, make this home-away-from-home a haven of relaxation in bustling Rome. Each spacious room offers a private bathroom, air conditioning/heat, in-room safe, minibar, Satellite TV and hair dryer. The Hotel lobby offers free Wi-Fi internet, and an internet point is located just steps from the hotel as well.

Program Prices:
$1,100 per person, based on double occupancy. Includes Italian VAT.
$680 Single Supplement at the Three-Star.

*New Rome Tourist Tax of 2Euro per person, per day is not included and payable directly to the hotel upon check out.

< back   |   ^ Top

Art & Cooking Positano

Art & Cooking – 3 Star Deluxe with Sea View

 

 

3-Star Deluxe:
The 3-Star deluxe property accommodations includes rooms with a sea view and balcony, ensuite private bath, in-room safe, mini-bar, hair dryers, and air conditioning. There is a concierge, daily breakfast served in the common breakfast room and terrace are included, and free internet.

Program Price:

$4,095 per person, based on 2 guests in a Classic Room with sweeping Sea View and Balcony – Terrace.

For Single Guests: If you are traveling on your own, please call us for the best group price. We are happy to welcome you into an already scheduled group.

horizontal rule

Art & Cooking – 4-Star Renaissance Palazzo with Sea View

 

4-Star Renaissance Palazzo:

The elegant Renaissance Palazzo was formerly a historical home dating back to the 1600s. It’s intimate and cosy atmospheres brings you back to the noble days of Positano’s past.  Hailed as the charming alternative to the classic hotel, this property offers luxury and elegance in spacious rooms with a sea view. Each room is beautifully decorated with comfortable bedding and linens.  The entire property is decorated in Mediterranean hues of blue and white with Vietri floor tiles throughout. Each room offers ensuite private bathrooms, hairdryers, safe, refrigerator and air conditioning, and is just steps from restaurants and shopping. Breakfast is served in the breakfast room each morning, and daily maid service is provided for your convenience.  The Renaissance Palazzo was recently renovated respecting the original architecture, façade and style. 

Program Price:

$5,795 per person, based on 2 guests in a classic room with sea view and terrace.

$6,295 per person, based on 2 guests in a suite with sea view and terrace.

horizontal rule

Art & Cooking – 5-Star By The Sea with Sea View and Swimming Pool

5star_sea4 5star_sea5 5star_sea6 5star_sea1 5star_sea2 5star_sea3

5-Star By The Sea:
Our exclusive 5-Star By The Sea Property enjoys a privileged location just a few steps from the sea, and features a restaurant, brasserie, bar and a seawater pool. Rooms have every convenience, and are furnished in Mediterranean style, with comfortable beds, and a large bathroom with shower finished in hand-painted ceramic tiles. All rooms face directly over the beach or sea, with a private outdoor area complete with table and two chairs offering breathtaking views over the beach and sea – perfect for enjoying the unique panorama of Positano. Every morning breakfast is served in a beautiful room framed with bougainvilleas, offering an enchanting view of the sea and the pastel colors of Positano. A selection of juices, coffees and teas accompany the homemade pastries served each morning. There is an internet point with free Wi-Fi and the knowledgeable staff are available 24 hours to give advice and offer every assistance.

Program Price:

$6,595 per person based off of 2 guests in the Classic room.

$6,895 per person based off of 2 guests in the Superior room.

For Single Guests: If you are traveling on your own, please call us for the best group price. We are happy to welcome you into an already scheduled group.

horizontal rule

Art & Cooking – Sea View by the Piazza B&B

 

B&B Sea View:

Our Sea View B&B option offers you a comfortable room with a terrace and sea view overlooking Positano.  The family-owned private property is quaint, and clean with a private ensuite bathroom.  Signora Francesca and her family welcome each guest and are your hosts throughout your stay.  Daily breakfast including warm cornetti, cappuccino, tea, homemade jams, fruit, and yogurt are served daily.  There is air conditioning, wifi, and daily maid service.  The property is in Positano by the piazza and overlooks the sea.  The beach is a few steps away as well as restaurants, wine bars, shopping, and artisan shops in the heart of Positano.

Program Price:

$4,295 per person, based on 2 guests with Sea View and by the piazza.

For Single Guests: If you are traveling on your own, please call us for the best group price. We are happy to welcome you into an already scheduled group.

horizontal rule

Art & Cooking – Garden & Mountain View B&B

 

B&B Garden & Mountain View:

Our Mountain View B&B option offers all of the amenities of a home-away-from-home during your stay including a comfortable room in a quiet location with a terrace overlooking the mountains. The property is comprised of individual private rooms, each with a private ensuite bathroom. At the family property, Signor Giuseppe and his father, Antonio welcome you and are available to provide information during your stay, including maps and directions and warm Italian hospitality. Daily breakfast, including incredible homemade cakes, cornetti, Italian pastry, and biscotti, prepared by his mamma and accompanied by steamy cappuccinos, American coffee, and assorted teas and fruit juices. The property is at street level with minimum stairs, one flight up for the higher rooms, and has a lovely restaurant on site along with a wood-burning brick oven churning out the best Neapolitan pizza on the Amalfi Coast. Each room has hair dryers, wi-fi internet, and air conditioning included. The property is in Positano and overlooks the Lattari Mountians.  Step out your door for a short twenty-minute walk to Positano’s piazza. Local buses are an easy option for those who do not like to walk along with local taxis which are also available.

Program Price:

$3,495 per person, based 2 guests with Garden and Mountain View.

Prices starting at and may slightly change during holidays.

< back   |   ^ Top

Renaissance Women Positano Accommodations


Renaissance Women – 3 Star Deluxe

 

 

3-Star Deluxe:
The 3-Star deluxe property accommodations includes rooms with a sea view and balcony, ensuite private bath, in-room safe, mini-bar, hair dryers, and air conditioning. There is a concierge, daily breakfast served in the common breakfast room and terrace are included, and free internet.

Program Price:

$5,295 per person based on 2 guests in a Classic Room with Sea View.

$5,495 per person based on 2 guests in a Superior Room with Sea View.

For Single Guests: If you are traveling on your own, please call us for the best group price. We are happy to welcome you into an already scheduled group.

horizontal rule

Renaissance Women – 4-Star Renaissance Palazzo with Sea View

 

4-Star Renaissance Palazzo:

The elegant Renaissance Palazzo was formerly a historical home dating back to the 1600s. It’s intimate and cosy atmospheres brings you back to the noble days of Positano’s past.  Hailed as the charming alternative to the classic hotel, this property offers luxury and elegance in spacious rooms with a sea view. Each room is beautifully decorated with comfortable bedding and linens.  The entire property is decorated in Mediterranean hues of blue and white with Vietri floor tiles throughout. Each room offers ensuite private bathrooms, hairdryers, safe, refrigerator and air conditioning, and is just steps from restaurants and shopping. Breakfast is served in the breakfast room each morning, and daily maid service is provided for your convenience.  The Renaissance Palazzo was recently renovated respecting the original architecture, façade and style. 

Program Price:

$5,895 per person, based on 2 guests in a Classic with Sea View and Terrace.

$6,295 per person, based on 2 guests in a Superior with Sea View and Terrace.

 

horizontal rule

Renaissance Women – 5-Star By The Sea with Sea View and Swimming Pool

5star_sea4 5star_sea5 5star_sea6 5star_sea1 5star_sea2 5star_sea3

5-Star By The Sea:
Our exclusive 5-Star By The Sea Property enjoys a privileged location just a few steps from the sea, and features a restaurant, brasserie, bar and a seawater pool. Rooms have every convenience, and are furnished in Mediterranean style, with comfortable beds, and a large bathroom with shower finished in hand-painted ceramic tiles. All rooms face directly over the beach or sea, with a private outdoor area complete with table and two chairs offering breathtaking views over the beach and sea – perfect for enjoying the unique panorama of Positano. Every morning breakfast is served in a beautiful room framed with bougainvilleas, offering an enchanting view of the sea and the pastel colors of Positano. A selection of juices, coffees and teas accompany the homemade pastries served each morning. There is an internet point with free Wi-Fi and the knowledgeable staff are available 24 hours to give advice and offer every assistance.

Program Price:

$6,595 per person based off two guests in a Classic Room.

$6,995 per person based off two guests in a Classic Room.

For Single Guests: If you are traveling on your own, please call us for the best group price. We are happy to welcome you into an already scheduled group.

horizontal rule

Renaissance Women – 5-Star By The Piazza with Sea View and Swimming Pool

5-Star By The Piazza:

Check in, relax and indulge in the simple pleasures of Positano and the spectacular Amalfi Coast at our 5-Star By the Sea property.  Luxury rooms and suites reflect the colors of the luminous shimmer of the Mediterranean. White walls and ceilings overlooking the sea along with crisp white Italian bedspreads, soft white cotton curtains clean, bright and beautiful.  This luxury property eludes to a feeling of home with comfortable modern bedding, upholstered sofas, and vintage cast iron chair on your private terrace overlooking the surreal beautiful view.  Our family hosts and professional staff are available for your every whim.  A swimming pool, spa and outdoor lounging area with poolside bistro bar add to the elegance.  Maid service and turn-down with breakfast are included daily. All rooms have a telephone, a flat screen plasma TV with all satellite channels and a DVD player, a safe, air conditioning, minibar and an I-Pod docking station.

Program Price:

$11,995 per person based off two guests in a Classic Room with Sea View.

$13,995 per person based off two guests in a Superior Room with Balcony and Sea View.

Prices may vary at the 5 – Star based on room upgrades and holidays.

horizontal rule

Renaissance Women – Sea View by the Piazza B&B

 

B&B Sea View:

Our Sea View B&B option offers you a comfortable room with a terrace and sea view overlooking Positano.  The family-owned private property is quaint, and clean with a private ensuite bathroom.  Signora Francesca and her family welcome each guest and are your hosts throughout your stay.  Daily breakfast including warm cornetti, cappuccino, tea, homemade jams, fruit, and yogurt are served daily.  There is air conditioning, wifi, and daily maid service.  The property is in Positano by the piazza and overlooks the sea.  The beach is a few steps away as well as restaurants, wine bars, shopping, and artisan shops in the heart of Positano.

Program Price:

$4,395 per person, based on 2 guests with Sea View and by the piazza.

For Single Guests: If you are traveling on your own, please call us for the best group price. We are happy to welcome you into an already scheduled group.

horizontal rule

Renaissance Women – Garden & Mountain View B&B

 

B&B Garden & Mountain View:

Our Mountain View B&B option offers all of the amenities of a home-away-from-home during your stay including a comfortable room in a quiet location with a terrace overlooking the mountains. The property is comprised of individual private rooms, each with a private ensuite bathroom. At the family property, Signor Giuseppe and his father, Antonio welcome you and are available to provide information during your stay, including maps and directions and warm Italian hospitality. Daily breakfast, including incredible homemade cakes, cornetti, Italian pastry, and biscotti, prepared by his mamma and accompanied by steamy cappuccinos, American coffee, and assorted teas and fruit juices. The property is at street level with minimum stairs, one flight up for the higher rooms, and has a lovely restaurant on site along with a wood-burning brick oven churning out the best Neapolitan pizza on the Amalfi Coast. Each room has hair dryers, wi-fi internet, and air conditioning included. The property is in Positano and overlooks the Lattari Mountians.  Step out your door for a short twenty-minute walk to Positano’s piazza. Local buses are an easy option for those who do not like to walk along with local taxis which are also available.

Program Price:

$3,495 per person, based 2 guests with Garden and Mountain View.

Prices starting at and may slightly change during holidays.

< back   |   ^ Top

Umbria Accommodations

< back   |   ^ Top

Slow Cooking Positano


Slow Cooking – 3-Star Deluxe with Sea Views

 

 

3-Star Deluxe:
The 3-Star deluxe property accommodations includes rooms with a sea view and balcony, ensuite private bath, in-room safe, mini-bar, hair dryers, and air conditioning. There is a concierge, daily breakfast served in the common breakfast room and terrace are included, and free internet.

Program Price:

$5,495 per person, based on 2 guests in a Classic Room with sweeping Sea View and Balcony.

$5,795 per person, based on 2 guests in a Superior Room with sweeping Sea View and Balcony.

For Single Guests: If you are traveling on your own, please call us for the best group price. We are happy to welcome you into an already scheduled group.

horizontal rule

Slow Cooking – 4-Star Renaissance Palazzo with Sea View

 

4-Star Renaissance Palazzo:

The elegant Renaissance Palazzo was formerly a historical home dating back to the 1600s. It’s intimate and cosy atmospheres brings you back to the noble days of Positano’s past.  Hailed as the charming alternative to the classic hotel, this property offers luxury and elegance in spacious rooms with a sea view. Each room is beautifully decorated with comfortable bedding and linens.  The entire property is decorated in Mediterranean hues of blue and white with Vietri floor tiles throughout. Each room offers ensuite private bathrooms, hairdryers, safe, refrigerator and air conditioning, and is just steps from restaurants and shopping. Breakfast is served in the breakfast room each morning, and daily maid service is provided for your convenience.  The Renaissance Palazzo was recently renovated respecting the original architecture, façade and style. 

Program Price:

$6,095 per person, based on 2 guests in a Classic Room with Sea View and Terrace.

$6,595 per person, based on 2 guests in a Suite with Ssea View and Terrace.

horizontal rule

Slow Cooking – 5 Star By The Sea with Sea View & Swimming Pool

5star_sea4 5star_sea5 5star_sea6 5star_sea1 5star_sea2 5star_sea3

5-Star By The Sea:
Our exclusive 5-Star By The Sea Property enjoys a privileged location just a few steps from the sea, and features a restaurant, brasserie, bar and a seawater pool. Rooms have every convenience, and are furnished in Mediterranean style, with comfortable beds, and a large bathroom with shower finished in hand-painted ceramic tiles. All rooms face directly over the beach or sea, with a private outdoor area complete with table and two chairs offering breathtaking views over the beach and sea – perfect for enjoying the unique panorama of Positano. Every morning breakfast is served in a beautiful room framed with bougainvilleas, offering an enchanting view of the sea and the pastel colors of Positano. A selection of juices, coffees and teas accompany the homemade pastries served each morning. There is an internet point with free Wi-Fi and the knowledgeable staff are available 24 hours to give advice and offer every assistance.

Program Price:
$7,095 per person, based on 2 guests in a Classic with Beach and Sea View and Balcony.

$7,495 per person, based on 2 guests in a Superior with Beach and Sea View and Balcony.

For Single Guests: If you are traveling on your own, please call us for the best group price. We are happy to welcome you into an already scheduled group.

horizontal rule

Positano- 5 Star By the Piazza with Sea View and Swimming Pool

5-Star By The Piazza:

Check in, relax and indulge in the simple pleasures of Positano and the spectacular Amalfi Coast at our 5-Star By the Sea property.  Luxury rooms and suites reflect the colors of the luminous shimmer of the Mediterranean. White walls and ceilings overlooking the sea along with crisp white Italian bedspreads, soft white cotton curtains clean, bright and beautiful.  This luxury property eludes to a feeling of home with comfortable modern bedding, upholstered sofas, and vintage cast iron chair on your private terrace overlooking the surreal beautiful view.  Our family hosts and professional staff are available for your every whim.  A swimming pool, spa and outdoor lounging area with poolside bistro bar add to the elegance.  Maid service and turn-down with breakfast are included daily. All rooms have a telephone, a flat screen plasma TV with all satellite channels and a DVD player, a safe, air conditioning, minibar and an I-Pod docking station.

$10,995 per person, based on 2 guests with Petite Room, Sea View and Swimming Pool.  Prices may vary according to additional room categories.

horizontal rule

Slow Cooking – Sea View by the Piazza B&B

 

B&B Sea View:

Our Sea View B&B option offers you a comfortable room with a terrace and sea view overlooking Positano.  The family-owned private property is quaint, and clean with a private ensuite bathroom.  Signora Francesca and her family welcome each guest and are your hosts throughout your stay.  Daily breakfast including warm cornetti, cappuccino, tea, homemade jams, fruit, and yogurt are served daily.  There is air conditioning, wifi, and daily maid service.  The property is in Positano by the piazza and overlooks the sea.  The beach is a few steps away as well as restaurants, wine bars, shopping, and artisan shops in the heart of Positano.

Program Price:

$4,495 per person, based on 2 guests with Sea View and by the piazza.

For Single Guests: If you are traveling on your own, please call us for the best group price. We are happy to welcome you into an already scheduled group.

horizontal rule

Slow Cooking – Garden & Mountain View B&B

 

B&B Garden & Mountain View:

Our Mountain View B&B option offers all of the amenities of a home-away-from-home during your stay including a comfortable room in a quiet location with a terrace overlooking the mountains. The property is comprised of individual private rooms, each with a private ensuite bathroom. At the family property, Signor Giuseppe and his father, Antonio welcome you and are available to provide information during your stay, including maps and directions and warm Italian hospitality. Daily breakfast, including incredible homemade cakes, cornetti, Italian pastry, and biscotti, prepared by his mamma and accompanied by steamy cappuccinos, American coffee, and assorted teas and fruit juices. The property is at street level with minimum stairs, one flight up for the higher rooms, and has a lovely restaurant on site along with a wood-burning brick oven churning out the best Neapolitan pizza on the Amalfi Coast. Each room has hair dryers, wi-fi internet, and air conditioning included. The property is in Positano and overlooks the Lattari Mountians.  Step out your door for a short twenty-minute walk to Positano’s piazza. Local buses are an easy option for those who do not like to walk along with local taxis which are also available.

Program Price:

$3,795 per person, based 2 guests with Garden and Mountain View.

Prices starting at and may slightly change during holidays.

< back   |   ^ Top

December Newsletter 2011

Fresh Recipes, New Kitchen Ideas, Food News & Fun Things To Do In Sunny Italy

December is here and that means mistletoe, Christmas markets, merry carols and delicious food and wine of the season. This month we share our family cookbook filled with recipes for Piccole Dolcezze, little sweet treats. Homemade sweets make the best gifts! So tie on your apron, turn on the carols, open a bottle of Rapozzo da Maiano and head to the kitchen to get baking batches of Biscotti Cioccolato e Strega, Biscotti Di Agrumi & Struffoli!

We are also celebrating the feature story on Cooking Vacations in National Geographic China and Elle Magazine China.

On News stands now Tastes Of Italia, “All Roads Lead To Rome,” by me, and read about Chef Eugenio and ancient Rome Cooking with recipes too!

Cooking Vacations has upgraded our website and cooking programs are being added for 2012. Please update any older bookmarks because new links have replaced all the old ones, https://www.cooking-vacations.com/italian-programs/

And please stay tuned this month to WRKO on December 19, as Cooking Vacations brings the kitchen to the Howie Carr Show in Boston from 3pm to 7pm. Howie loves Italian! We will be sharing recipes, table talk;
and giving away a Cooking Vacations kitchen basket filled with our Extra Virgin First Cold Pressed olive oil, spices & pasta. Listen to win.

Buon Natale, Happy Christmas and Happy Holidays!

Lauren

Table Talk

Positano in December. After such a mild November, it’s difficult to think that December is well and truly here and Christmas just a few weeks away. The recent sunny weather has tricked us into forgetting that winter is at the door, and, at least during the day, we’ve been outside without jackets, working away in the garden raking up leaves and watering the winter veggies. But it’s in the flower garden that things have taken a strange turn. The tulips have already sprouted and are 15 inches tall, daffodils are hot on their heels and there are already crocus sprouts breaking through the earth around the plum trees. The columbines have popped up, unfurling their gorgeous leaves, and new growth of sedum is visible among the fallen leaves. Even the calla lilies have spouted. Meanwhile the roses and fuchsia are still in flower, making it look more like spring than fall.

Of course, this wonderful weather has meant good news for the tourist industry and many areas in the south have enjoyed an unusually long season. Those lucky enough to have had a vacation during November were blessed with blue skies, still seas and outdoor lunches. Divine. And as with every December, there are so many wonderful things to do, whichever region you decide to visit. From the Alps and the Dolomites to the mild wintry climate of Campania and Sicily, in December, every region works its special festive magic, delighting visitors with its Christmas markets, local food festivals and age-old traditions. Towns and villages are decorated with lights, garlands and wreaths and, especially in the south, beautiful handcrafted nativity scenes are set up in corners of churches, along the roadsides and in the piazzas.

But December is also a month to take stock. As the year draws to a close, it’s time to look back and reflect on what the latest 12 months brought with them, and this year held some great surprises for Cooking Vacations. As well as a host of mentions in the international press, we were delighted to host a cooking and writing program here in Positano with the delightful New York Times bestselling author Elizabeth Berg, who charmed and inspired students with her insight and grace. Elizabeth returns to Positano, October 6 to 11, 2012 for the Writers’ Studio. All in all, the delicious high point of a hard working year! We hope your year has been just as enjoyable, and wish you all the very best for the upcoming festive season.

Recipes Of The Month

Biscotti Cioccolato e Strega

From Lauren’s test kitchen

Number of servings (yield): 40 biscotti

Preparation time: 40 minute(s)

Ingredients

  • 225 grams of dark chocolate
  • 100 grams of flour
  • 2 eggs
  • 65 grams of sugar
  • 48 grams of butter
  • 2 spoons Strega
  • ½ teaspoon of baking powder
  • a pinch of salt
  • half zest of a lemon, optional
  • Confectioner’s sugar

Instructions

  • Start with a double boiler and melt the chocolate with the butter and Strega.
  • With a whisk, work the eggs and sugar until mixture is thick and fluffy.
  • Stir in the chocolate and butter.
  • Add a little zest of an organic non-waxed lemon.
  • 

Add the flour, baking powder and salt and stir with a spatula until dough is smooth.
  • Let the mixture cool for one hour.
  • 

Form the dough into small size balls the size of a walnut, roll in the confectioners sugar, space apart on a baking sheet.
  • Bake at 180 degrees F for about 20 minutes until biscuits are cooked.

 

Biscotti Di Agrumi ~ Citrus Biscuits

From Mamma Marie Lucia’s family recipe book

Ingredients

  • 2 1/2 to 3 cups flour
  • 3 eggs
  • 1/2 cup milk
  • 1/3 cup canola oil
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon lemon extract
  • 1/2 teaspoon rum extract
  • 1 teaspoon orange extract
  • Zest of 2 oranges
  • 1/2 cup sliced almonds

Sugar topping for biscuits

  • 1/2 cup of sugar
  • 2-3 tablespoons of water
  • Make a syrup like paste

Instructions

  • Sugar topping for biscuits
  • Preheat the oven to 375° F.
  • In a large bowl beat the eggs well.
  • Add the sugar, oil, milk, and the rest of the ingredients except the flour.
  • Mix thoroughly.
  • Add the flour slowly, mixing until dough is workable.
  • On a well-greased cookie sheet form long logs about 1-1/2” wide.
  • Top biscuits with sugar syrup.
  • Bake until golden brown.

 

Struffoli ~ Christmas Fried Dough In Honey

From Mamma Marie Lucia’s family recipe book

Ingredients

  • 6 eggs
  • 1 cup granulated sugar
  • 1/2 pound butter
  • 4 1/2 cups all-purpose flour
  • 4 vanilla beans
  • 2 tablespoon baking powder
  • 1 gallon vegetable oil
  • 1 pound honey
  • 1 small jar candy sprinkles

Instructions

  • Break the eggs and whisk.
  • Put eggs through a strainer to make sure they are mixed properly.
  • Add sugar to eggs and mix immediately to prevent sugar from burning eggs.
  • Bring butter to room temperature.
  • Flake butter into the flour.
  • Split vanilla beans and scrape out the seeds and add them to the sugar/egg mixture.
  • Put mixture into a mixer and mix (using dough hook) and slowly add the flour.
  • Let dough rest in a cool dry place.
  • Roll out the dough into small quantities.
  • Cut dough into 1/2-inch strips and cut 1/2-inch pieces from the strips.
  • Place the 1/2-inch squares onto a baking pan.
  • Put vegetable oil into a large pot and bring to 350 degrees F.
  • Fry small quantities of the dough squares in the oil and when golden brown, place onto a baking pan lined with paper towels to absorb excess oil.
  • When all dough is fried, let cool to room temperature.
  • In a saucepan, heat the honey (not to a boil) and add small quantities of the fried dough to the pan.
  • Stir lightly with a large slotted spoon.
  • Remove from saucepan and place onto a serving plate and sprinkle with candy sprinkles.

Featured Cooking Program

Romancing In The Vineyard~For Couples

Romancing In The Vineyard at the Villa Ortaglia. Stay at a romantic villa in the heart of Tuscany. Learn to cooking under the wing of Chef Maura while husband Terenzio pairs great Tuscan wine with each cooking class. This new cooking program is specially designed for couples who are eager to discover the art, countryside and cuisine of Italy. Read more at, https://www.cooking-vacations.com/tour/romancing-in-the-vineyard-for-couples

Food Notes

By Germaine Stafford

When I was little, one of my favorite ‘games’ was having my mother pretend to be the owner of candy shop. I insisted she make the sweets herself, and (if the planets were aligned and gods were good), she’d agree and spend the day conjuring up peppermint creams, buttery fudge, chocolate Florentines, tiny coconut macaroons and chocolate crispies. Now, of course the thought of all that delicious candy was enough to make me swoon, but the best part, the very best part, was that she would lay it all out on the kitchen counter, each sweet in its own tiny fluted paper case looking perfectly irresistible, then declare her candy shop open. She’d make us greet her as if we really were entering a sweet shop, have us choose which candies we wanted and make us hand over invisible coins for our purchases. Then she’d place our sweets in a cone of brown paper and twist it closed as if she’d been serving children candies her whole life long. We’d say our goodbyes, and we kids would escape out the back door and into the garden to enjoy our goodies, convinced we were the luckiest creatures alive. And we were. It’s easy to forget how much joy the simple things in life can bring. In an age where kids have more than they’ve ever had, wouldn’t it be great to create a different kind of memory? This is a great time of year to create new family traditions, rituals that children (and not only!) will remember for years to come. Time spent in the kitchen preparing special gifts for family and friends is great fun and absolutely fitting with the spirit of Christmas. Delight loved ones with prettily packaged boxes of roccocò, and trays lined temptingly with struffoli, ricciarelli and mustaccioli. And even if you don’t have time to whip up these wonderful Italian dolci, a little careful wrapping will transform a hunk of aged Parmesan, bottles of limoncello and scented olive oils into gorgeous gifts that would be welcome in any home. But the important thing is to pause, take a deep breath, and enjoy the act of creating and giving. That’s the true magic of Christmas.
Buon Natale…

With Love From Italy

If you cannot make it to Italy, we bring Italy to you~

La Casa degli Italiani
Another exhibition in celebration of the 150th anniversary of the Unification, this time examining the historical and political evolution of the Italian state. Held in Il Quirinale in Rome, La Casa degli Italiani takes a closer look at the challenges and problems met and overcome by the various Heads of State from the Unification to the present day, and, among many other things, will offer a unique opportunity to see some of the Quirinale’s wonderful books, paintings and works of art. Open through March 2012.
www.beniculturali.it

Nurturing Body & Spirit
This fascinating exhibition at the Archeological Museum in Milan, open until the end of December, investigates the symbolic significance of food in the Ancient World. While it’s true that man needs to eat to survive, the choice of food and the way in which it is eaten has a strong symbolic meaning in all cultures. From the role of bread to that of wine, from eating alone to eating in groups, you’ll be surprised at how much and how little things have changed over the centuries.
www.beniculturali.it

Pick Up A Prosecco
Instead of splashing out on Champagne to celebrate the festive season, why not treat yourself to some of Italy’s best bubblies? From the more affordable Prosecco made in the Veneto and Friuli regions to the elegant Franciacorta from the Franciacorta area in Lombardy, Italian sparkling wines have now overtaken champagne in the bubblies stake.

In.gredienti
Anyone lucky enough to visit the renowned Alajmo family’s In.gredienti store in Rubano near Padova will be spoiled for choice as to what to take away with them, be it for themselves or as a gift for a loved one. Choose between cheeses, vegetables, meat, fish, salumi, wines, beers, coffee, oil, pasta, rice, conserves, chocolate and even Massimiliano’s special ‘essenze’ spays, as well as specially commissioned tableware and glasses. A real Aladdin’s cave of goodies for foodies.
www.alajmo.it

Italian Feasts & Celebrations

December is an especially magic month for visiting some of Italy’s many sagras, and festivals taking in some of the most beautiful Christmas markets you could hope to find. Here are a few of the best.

Festa dell Torrone: San Marco dei Cavoti

Province of Benevento, 7th – 18th December In Southern Italy, Christmas means torrone (nougat), and the home of torrone is Benevento. This delicious festival makes a fun family outing on the run up to Christmas, with plenty of sweets for the kids and a huge array of local specialties on offer for the adults. Apart from the area’s famous torrone, sample local cheeses, salumi, oil, honey, taralli and mulled wine, and enjoy music and cabaret spectacles.

Verde Pisa: Palazzo dei Congressi

Pisa, Tuscany, 8th – 11th December We just love the sound of this Christmas market with a difference, organized to encourage the giving of ‘green’ gifts during the festive season. From plants, flowers and gardening ideas to gifts encouraging arts, crafts and creativity, you’re sure to find the perfect gifts for everyone. There is even a technology sector for more modern green ideas.

Mercatino di Natale ‘Stella Cometa’

Torino, Piemonte, 8th – 11th December The colors, perfumes and favors of this Christmas market make it truly magical and a wander round the many pretty stalls is the perfect opportunity to pick up some presents for friends and family, or even a few decorations for the home. The colored lights and the appearance of the Stella Cometa, the comet, will enchant children and grown-ups alike as they nibble on local specialties and enjoy the background Christmas music. Kids can even hand their letter over to Father Christmas who will take a sleigh ride round town distributing candies and smiles all around.

Mercatino di Natale di Bressanone

Bressanone, South Tyrol, 26th November – 6th January At this Christmas market, all the stalls are set up in the town’s Piazza Duomo, and it’s here that people come to try out traditional regional Christmas goodies washed down with a warming glass of vino cotto or mulled wine. Not only will visitors be able to pick up some of the area’s beautiful hand-carved wooden objects, but they can also take an organized tour of the Cathedral and Cloisters, attend one of the many musical concerts or enjoy a trip round the town in a horse-drawn carriage.

Italy On A Plate

By Germaine Stafford

Germaine continues her roundup of what’s happening in the culinary world in Italy and gives you her chef of the month, book recommendation, and a list of seasonal foods for December.

What’s in Season?

Sea Bass
Turkey
Celery
Parsnips
Swede
Red cabbage
Turnip
Leeks
Onion
Carrots
Swede
Cavolo Nero & Kale
Beetroot
Celeriac
Pumpkin
Cranberries
Apples
Pomegranate
Pears

Restaurant Of The Month

Ristorante Paoli, Florence.

Imagine you’ve spent the day searching for perfect gifts in the many artisan boutiques in the festive streets of Florence. Perhaps you’ve splashed out on some handmade leather-bound books with marbled Florentine paper, some perfumed soap from the antique Officina Profumo Santa Maria Novella or even some artisan gold jewelry for someone special. In other words, you’ve shopped till you dropped and are in serious need of sustenance. We have just the place for you.

Paoli is a pretty trattoria hidden down a narrow street in Florence’s historic center, and makes an ideal lunchtime haven for weary tourists. From outside it looks like a regular trattoria, but once inside, you’re sure to love the high vaulted ceilings and frescoed walls that reveal its past as a monastery. Here the welcome is warm, (waiters smart in their waistcoats and full length black aprons), and, given the quality of the service, the convenient location and the great food, don’t be surprised if tables soon fill up, the room quickly becoming animated with the laughter and chatter of tourists and locals alike.

You’re in the very heart of Florence, so, although you might find Caprese salads and suchlike on the menu, make sure you order the delicious Florentine specialties that Paoli is so famous for. And don’t expect plates of fancy food and garnishes either – just authentic local cuisine served as you’d serve it at home. We don’t get to Florence as much as we’d like, but when we manage, we head here for the great soups – the ribbolita is the best we’ve had anywhere, the trippa all fiorentina – so good it’ll convert even the most timid tripe tasters, and the wonderful Florentine steaks. If you have the chance, don’t miss out on their carpaccio of Chianina beef, and any seasonal pasta dishes recommended by the waiters (trust your waiters – they can point you to some real gems). Very often for example, you’ll find some wonderful white truffle pastas during truffle season and black summer truffles earlier in the year. Order a simple but good quality Chianti to accompany your meal, and try, just try, to save enough space for something from the dessert trolley. Booking recommended.

Ristorante Paoli
Via dei Tavolini, 12R
Florence
Tel: (+39) 055 216215

Book Of The Month

Dolci, Italy’s Sweets

By Francine Segan

This is the type of book that will soon have you heading for the kitchen determined to spend the run up to Christmas preparing a range of sweet Italian treats to offer friends and family over the festive season or even fancy up and give as gifts? As everyone knows, an afternoon spent creating fragrant goodies at the kitchen table is the perfect way to get yourself in the mood for upcoming festivities, better still if you have a glass of something good to hand.

In her book ‘Dolci’, food historian and James Beard finalist Francine Segan takes us on a virtual tour of Italy where she gleaned her recipes from housewives, grandmothers, pastry chefs and even food bloggers. Cookies, cakes, pastries, desserts and ices – they’re all here, some old favorites with a twist, and some unusual ideas that will almost certainly be new. Recipes come from all the different regions of Italy, meaning that as well as mouthwatering Caprese cakes and babàs from Campania, you’ll find Tuscan biscotti, cornmeal cookies from Venice and Sicilian sweet meat turnovers.

We especially liked the sound of the drunken panna cotta, the chocolate eggplants, a specialty from the Amalfi Coast, honey and black pepper biscotti, the radicchio and almond carrot cake and a sweet spinach pie hailing from Tuscany. But there are also old favorites like Sicilian sesame cookies, chocolate salami, traditional tiramisù, wonderful ricotta stuffed cannoli and good old amaretti. And who could say no to her a mocha hazelnut tart or a luscious lemon olive oil cake?

As everyone knows, the best way to enjoy these delicious dolci is with an after-dinner drink, and the book’s last chapter includes a series of easy recipes for liqueurs such as chocolate, coffee, walnut and limoncello, as well as some great ideas for fancying up coffee. Christmas comes but once a year, so do yourself a favor and treat yourself to some fabulous Italian dolci.

December 2011

Biscotti Cioccolato e Strega

From Lauren’s test kitchen

Number of servings (yield): 40 biscotti

Preparation time: 40 minute(s)

Ingredients

  • 225 grams of dark chocolate
  • 100 grams of flour
  • 2 eggs
  • 65 grams of sugar
  • 48 grams of butter
  • 2 spoons Strega
  • ½ teaspoon of baking powder
  • a pinch of salt
  • half zest of a lemon, optional
  • Confectioner’s sugar

Instructions

  • Start with a double boiler and melt the chocolate with the butter and Strega.
  • With a whisk, work the eggs and sugar until mixture is thick and fluffy.
  • Stir in the chocolate and butter.
  • Add a little zest of an organic non-waxed lemon.
  • 

Add the flour, baking powder and salt and stir with a spatula until dough is smooth.
  • Let the mixture cool for one hour.
  • 

Form the dough into small size balls the size of a walnut, roll in the confectioners sugar, space apart on a baking sheet.
  • Bake at 180 degrees F for about 20 minutes until biscuits are cooked.

 

Biscotti Di Agrumi ~ Citrus Biscuits

From Mamma Marie Lucia’s family recipe book

Ingredients

  • 2 1/2 to 3 cups flour
  • 3 eggs
  • 1/2 cup milk
  • 1/3 cup canola oil
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon lemon extract
  • 1/2 teaspoon rum extract
  • 1 teaspoon orange extract
  • Zest of 2 oranges
  • 1/2 cup sliced almonds

Sugar topping for biscuits

  • 1/2 cup of sugar
  • 2-3 tablespoons of water
  • Make a syrup like paste

Instructions

  • Sugar topping for biscuits
  • Preheat the oven to 375° F.
  • In a large bowl beat the eggs well.
  • Add the sugar, oil, milk, and the rest of the ingredients except the flour.
  • Mix thoroughly.
  • Add the flour slowly, mixing until dough is workable.
  • On a well-greased cookie sheet form long logs about 1-1/2” wide.
  • Top biscuits with sugar syrup.
  • Bake until golden brown.

 

Struffoli ~ Christmas Fried Dough In Honey

From Mamma Marie Lucia’s family recipe book

Ingredients

  • 6 eggs
  • 1 cup granulated sugar
  • 1/2 pound butter
  • 4 1/2 cups all-purpose flour
  • 4 vanilla beans
  • 2 tablespoon baking powder
  • 1 gallon vegetable oil
  • 1 pound honey
  • 1 small jar candy sprinkles

Instructions

  • Break the eggs and whisk.
  • Put eggs through a strainer to make sure they are mixed properly.
  • Add sugar to eggs and mix immediately to prevent sugar from burning eggs.
  • Bring butter to room temperature.
  • Flake butter into the flour.
  • Split vanilla beans and scrape out the seeds and add them to the sugar/egg mixture.
  • Put mixture into a mixer and mix (using dough hook) and slowly add the flour.
  • Let dough rest in a cool dry place.
  • Roll out the dough into small quantities.
  • Cut dough into 1/2-inch strips and cut 1/2-inch pieces from the strips.
  • Place the 1/2-inch squares onto a baking pan.
  • Put vegetable oil into a large pot and bring to 350 degrees F.
  • Fry small quantities of the dough squares in the oil and when golden brown, place onto a baking pan lined with paper towels to absorb excess oil.
  • When all dough is fried, let cool to room temperature.
  • In a saucepan, heat the honey (not to a boil) and add small quantities of the fried dough to the pan.
  • Stir lightly with a large slotted spoon.
  • Remove from saucepan and place onto a serving plate and sprinkle with candy sprinkles.

Secret Garden Positano

Secret Garden – 3 Star Deluxe with Sea View

 

 

3-Star Deluxe:
The 3-Star deluxe property accommodations includes rooms with a sea view and balcony, ensuite private bath, in-room safe, mini-bar, hair dryers, and air conditioning. There is a concierge, daily breakfast served in the common breakfast room and terrace are included, and free internet.

Program Price:

$5,195 per person, based on 2 guests in a Classic Room with small Terrace and Sea View

$5,395 per person, based on 2 guests in a Superior Room with Balcony and Sea View.

For Single Guests: If you are traveling on your own, please call us for the best group price. We are happy to welcome you into an already scheduled group.  Prices may vary according to additional room categories.

horizontal rule

Secret Garden – 4-Star Renaissance Palazzo with Sea View

 

4-Star Renaissance Palazzo:

The elegant Renaissance Palazzo was formerly a historical home dating back to the 1600s. It’s intimate and cosy atmospheres brings you back to the noble days of Positano’s past.  Hailed as the charming alternative to the classic hotel, this property offers luxury and elegance in spacious rooms with a sea view. Each room is beautifully decorated with comfortable bedding and linens.  The entire property is decorated in Mediterranean hues of blue and white with Vietri floor tiles throughout. Each room offers ensuite private bathrooms, hairdryers, safe, refrigerator and air conditioning, and is just steps from restaurants and shopping. Breakfast is served in the breakfast room each morning, and daily maid service is provided for your convenience.  The Renaissance Palazzo was recently renovated respecting the original architecture, façade and style and is set in a quiet part of Positano on the north east side of town overlooking the sea.

Program Price:

$5,695 per person, based on 2 guests in a Classic Room with Sea View and Terrace.

$6,295 per person, based on 2 guests in a Suite, larger room, with Sea View and Terrace.

For Single Guests: If you are traveling on your own, please call us for the best group price. We are happy to welcome you into an already scheduled group.

horizontal rule

Secret Garden – 5-Star By The Sea with Sea View and Swimming Pool

5star_sea4 5star_sea5 5star_sea6 5star_sea1 5star_sea2 5star_sea3

5-Star By The Sea:
Our exclusive 5-Star By The Sea Property enjoys a privileged location just a few steps from the sea, and features a restaurant, brasserie, bar and a seawater pool. Rooms have every convenience, and are furnished in Mediterranean style, with comfortable beds, and a large bathroom with shower finished in hand-painted ceramic tiles. All rooms face directly over the beach or sea, with a private outdoor area complete with table and two chairs offering breathtaking views over the beach and sea – perfect for enjoying the unique panorama of Positano. Every morning breakfast is served in a beautiful room framed with bougainvilleas, offering an enchanting view of the sea and the pastel colors of Positano. A selection of juices, coffees and teas accompany the homemade pastries served each morning. There is an internet point with free Wi-Fi and the knowledgeable staff are available 24 hours to give advice and offer every assistance.

Program Price:

$6,595 per person based on 2 guests in a Classic Room with Sea View and Terrace.

$6,695 per person based on two guests in in a Classic Room with Beach and Sea View with Balcony.

$6,995 per person based on two guests a Premium Room with Beach and Sea View with Balcony.

For Single Guests: If you are traveling on your own, please call us for the best group price. We are happy to welcome you into an already scheduled group.

horizontal rule

Positano- 5-Star By The Piazza with Sea View and Swimming Pool

5-Star By The Piazza:

Check in, relax and indulge in the simple pleasures of Positano and the spectacular Amalfi Coast at our 5-Star By the Sea property.  Luxury rooms and suites reflect the colors of the luminous shimmer of the Mediterranean. White walls and ceilings overlooking the sea along with crisp white Italian bedspreads, soft white cotton curtains clean, bright and beautiful.  This luxury property eludes to a feeling of home with comfortable modern bedding, upholstered sofas, and vintage cast iron chair on your private terrace overlooking the surreal beautiful view.  Our family hosts and professional staff are available for your every whim.  A swimming pool, spa and outdoor lounging area with poolside bistro bar add to the elegance.  Maid service and turn-down with breakfast are included daily. All rooms have a telephone, a flat screen plasma TV with all satellite channels and a DVD player, a safe, air conditioning, minibar and an I-Pod docking station.

Program Price:

$9,995 per person, based on 2 guests with Petite Room, Sea View and Swimming Pool.  Prices may vary according to additional room categories.

horizontal rule

Secret Garden – Sea View by the Piazza B&B

 

B&B Sea View:

Our Sea View B&B option offers you a comfortable room with a terrace and sea view overlooking Positano.  The family-owned private property is quaint, and clean with a private ensuite bathroom.  Signora Francesca and her family welcome each guest and are your hosts throughout your stay.  Daily breakfast including warm cornetti, cappuccino, tea, homemade jams, fruit, and yogurt are served daily.  There is air conditioning, wifi, and daily maid service.  The property is in Positano by the piazza and overlooks the sea.  The beach is a few steps away as well as restaurants, wine bars, shopping, and artisan shops in the heart of Positano.

Program Price:

$4,395 per person, based on 2 guests with Sea View and by the piazza.

For Single Guests: If you are traveling on your own, please call us for the best group price. We are happy to welcome you into an already scheduled group.

horizontal rule

Secret Garden – Garden & Mountain View B&B

 

B&B Garden & Mountain View:

Our Mountain View B&B option offers all of the amenities of a home-away-from-home during your stay including a comfortable room in a quiet location with a terrace overlooking the mountains. The property is comprised of individual private rooms, each with a private ensuite bathroom. At the family property, Signor Giuseppe and his father, Antonio welcome you and are available to provide information during your stay, including maps and directions and warm Italian hospitality. Daily breakfast, including incredible homemade cakes, cornetti, Italian pastry, and biscotti, prepared by his mamma and accompanied by steamy cappuccinos, American coffee, and assorted teas and fruit juices. The property is at street level with minimum stairs, one flight up for the higher rooms, and has a lovely restaurant on site along with a wood-burning brick oven churning out the best Neapolitan pizza on the Amalfi Coast. Each room has hair dryers, wi-fi internet, and air conditioning included. The property is in Positano and overlooks the Lattari Mountians.  Step out your door for a short twenty-minute walk to Positano’s piazza. Local buses are an easy option for those who do not like to walk along with local taxis which are also available.

Program Price:

$3,895 per person, based 2 guests with Garden and Mountain View.

For Single Guests: If you are traveling on your own, please call us for the best group price. We are happy to welcome you into an already scheduled group.

< back   |   ^ Top

November Newsletter 2011

Fresh Recipes, New Kitchen Ideas, Food News & Fun Things To Do In Sunny Italy

Today is 27C in Positano that’s just about 79F. Visitors are on the beach and bathing in the sea, and there was even an unexpected boat that sailed in from Amalfi. This is the unforeseen beauty of the Amalfi Coast in November. The seasons go on, maybe a little warmer than usual; and so do the food and wine.

November in Italy is also deep dark green olio nuovo drizzled on a Carpaccio Morellino, Tagliatelle e Tartufi Bianca, white truffles melting on a bed of warm pasta with Cantucci dipped in Vin Santo. There’s also Vino Novello, the new wine to sip about, and Formaggie Stagionale made with precious truffles or walnuts. Great pairings for a cozy night before the fire.

And while the Lattari Mountains to the Tuscan hills swirl in colors of emerald green and dark deep burgundy, the vineyards lay bare with yellow leaves covering vines that will sleep until spring. Crack another castagne, take another sip of Vino Nobile and soak in the warm Autumn sun. Italy beckons the soul in November.

Buon Appetito!

Lauren

Table Talk

Congrats to our favorite Chef Todd English!

November also brings us, award-winning Chef, Todd English’s, “Everyday English: The A,B, Cs Of Great Flavor At Home. English, an award-winning TV chef and well-known restaurateur, brings us 150 recipes from his kitchen. In our Kitchen we are cooking up hearty comfort food recipes like zucca and pasta, Todd English’s chicken ciaccatore and Panza Mela, baked apples. Check out our new cooking program, Bologna ~ Tortellini, Parmigiano & Balsamico™, La Grande Cucina With Chef Antonella~ 5 Day, La Grande Cucina Bologna program includes 3 hands-on cooking classes, while discovering so many favorite addresses of food, wine, culture and history in la centro storico. Read more, at https://www.cooking-vacations.com/tour/la-grande-cucina-with-chef-antonella-5-day/

There’s something about November – the cold wind whipping through your hair perhaps, or the exhilaration of a brisk country walk – that has you rubbing your hands in glee, and heading for the kitchen. Gone are the fresh tomato salads and light lunches of summer and here come slow-simmered soups and stews that infuse the house with their delicious, reassuring smells. After months spent outside, the house becomes a home again with the kitchen at the center of activities, the warmth and scents of home cooking luring family and friends oven-wards. The clocks have been turned back, evening comes early and we settle into the comforting ritual of the changing of seasons, celebrating the arrival of all November’s goodies: pumpkins and squash, mushrooms, broccoli, kale, and the first of the year’s root vegetables – swede, carrots, turnips and beetroots – that are so good cut into chunks and roasted as a simple accompaniment to chicken or beef. Simple fair, but delicious.

November is also the perfect month to make the best of Southern Italy’s clement weather, with a cooking vacation on the Amalfi Coast, Puglia or the island of Sicily. Perhaps with Chef Raffaele in the hilltown of Ravello with its historic villas and gorgeous views over the coast, or in Puglia with Chef Letizia’s Slow Food program, where you will cook, eat and tour your way through this amazing region of trulli. Or hone your skills under the eagle eye of a Michelin star chef and his team on our Sicilian Cookbook program in Modica, where dishes from the kitchen are true works of art. That’s the beauty of Italy, its diversity: while folks are busy on the Northern ski slopes there is a beach in a southern town with locals soaking up the sun. The choice of destinations is truly mesmerizing. And, as ever, even if you can’t make it to Italy, take a sip of a good Italian wine, close your eyes and you’ll be with us in spirit if not in body!

Food Notes

Before coming to Italy, the only broccoli many people will have encountered is the common dark green broccoli with its compact florets that is on sale in most vegetable markets and supermarkets. But in Italy, especially in the south, there are more types of broccoli than you can shake a stick at. Regular broccoli is easy to find too, but more often than not you’ll run into broccoli di Natale, broccoli rabe, broccoletti, and Romanesco (looks like a pointy cauliflower). All of these varieties are equally delicious and are endlessly versatile.

In the Cooking Vacations kitchen there is garden bitter broccoli rabe, or friarielli as they’re known here, we’ll have greens from November to February, helping to keep the weeds at bay. In the greenhouse we planted another three types of broccoli which will be used with pasta, Puglia style; blanched then sautéed in oil and garlic; used as a stuffing for pizze rustiche; served up with delicious Italian sausages; as a pizza topping with crumbled sausage meat. You can also put them in a golden frittatte, conserve them under oil or purée them to provide a ‘bed’ for meat or even an elegant serving of pasta. And of course, the great thing is that friarielli and broccoli are inexpensive (if not free with so many kind neighbors growing and giving them away) and are incredibly good for you. In fact, broccoli rabe has recently been named a power food thanks to its cancer-fighting sulforophanes and indoles, and its powerful antioxidant properties. We are cooking up a storm and getting healthy with broccoli!

Recipes From Our Kitchen

Formaggio Con Le Pere

This simple and easy Autumn recipe is great appetizer.

Number of servings (yield): 2

Ingredients

  • 1 whole Spadona Pear
  • 1 of lettuce
  • 1 handful of shaved Percorino cheese
  • 1 small hand of walnuts
  • Modena Balsamico drizzle to taste
  • Sea Salt
  • Extra Virgin First Cold Pressed Olive Oil

Instructions

  • Wash the lettuce well.
  • Rip into small pieces.
  • Peal the pear, take the stem out and cut into small pieces.
  • Add the Balsamico, add the oil, sprinkle with sea salt add the Pecorino.
  • Toss, let sit for 10 minutes and serve.

 

Todd English’s
“Old School” Chicken Cacciatore

Number of servings (yield): 4 – 6

Ingredients

  • Skinned, bone-in chicken thighs, 8 (about 4 lb.)
  • Kosher salt, 1 tsp.
  • Freshly ground black pepper, 1 tsp.
  • All-purpose flour, 1 cup
  • Olive oil, 1⁄4 cup, divided
  • Shiitake mushrooms, 3 cups sliced
  • Shallots, 1⁄2 cup finely chopped
  • Anchovies, 2 coarsely chopped
  • Garlic, 3 cloves minced
  • Capers, 3 Tbsp. drained
  • Dry red wine, 2 cups
  • Balsamic vinegar, 1⁄3 cup
  • Fresh sage leaves, 4
  • Bay leaf, 1
  • Kosher salt and freshly ground black pepper to taste
  • Semolina Polenta (page 122)
  • Fresh flat-leaf parsley, 1⁄2 cup coarsely chopped

Instructions

  • Sprinkle chicken with salt and pepper. Dredge in flour, shaking off excess.
  • Cook chicken, in batches, in 2 Tbsp. hot oil in a large Dutch oven over medium-high heat 3 to 5 minutes on each side or until browned. Transfer to a plate, and wipe Dutch oven clean.
  • Add remaining 2 Tbsp. oil to Dutch oven, and heat over medium heat. Add mushrooms and next 4 ingredients, and cook, stirring occasionally, 5 minutes or until mushrooms are soft. Return chicken to Dutch oven, and add wine and next 3 ingredients.
  • Bring to a simmer. Cover, reduce heat to low, and cook 11⁄2 hours or until meat is tender enough to fall off the bone, basting chicken occasionally with liquid in Dutch oven. Remove and discard bay leaf. Season with salt and pepper to taste. Serve over Semolina Polenta; sprinkle with parsley just before serving.

 

Cantucci~ Tuscan Biscotti

Number of servings (yield): 8

Ingredients

  • 3 Eggs
  • 3 Egg Yolks
  • 1 1/3 cups Sugar
  • 2 ¾ cups Flour (plus additional flour if needed, if too sticky)
  • Salt, to taste
  • ½ glass Milk
  • 2 tsp Baking Powder
  • 1 ½ cups Almonds, to taste
  • A glass of Vin Santo for dipping.

Instructions

  • In a large mixing bowl, whip 2 eggs with the 3 egg yolks and the sugar until foamy.
  • Add the flour little by little, mixing continuously, the salt, milk and baking powder.
  • Mix well then add the almonds; try to mix them in evenly throughout.
  • It will be a pretty soft and sticky dough, but add additional flour if too soft.
  • Line a baking pan with parchment paper and form flattened logs of dough about 1 ½ inches wide and ½ inch tall (length depending on your baking pan).
  • Brush each log with the remaining egg.
  • Bake in a preheated oven at 300 degrees F for about 30 minutes until the logs are browned.
  • Remove from the oven and allow to cool for 3-5 minutes.
  • Slice diagonally into biscotti shapes and place on the baking pan.
  • Lower the temperature of the open to 250 degrees F and bake a second time for 10 minutes to toast the biscotti until the inside is golden.

 

Italian Feasts and Celebrations

November is a month rich in sagras or Italian food festivals. This is the season of wine, nuts, truffles and oil, and here we share with you a selection of Italy’s favorites.

La Sagra delle Sagre: Sant’Agnelo dei Lombardi (AV)

Campania, 12th & 13th November. The aim of this well known sagra held in the Province of Avellino is to showcase the area’s very best products, ingredients, wines, artisans and celebrate traditional culture. Sample a variety of traditional dishes, enjoy the area’s excellent wines, and participate in local folk dancing exhibitions. Children are well catered for with organized games, street artists and musicians. And of course, what better occasion to pick up some of the area’s delicious pecorino cheese, truffles, honey, cookies, country-style bread, salumi and hams?

Saffron Festival, Gavino Monreale, Sardegna

The town of Gavino Monreale in Sardinia is where this festival takes place from 11th – 13th November to celebrate the area’s precious saffron. Sardinia’s saffron is a unique product treasured for its high quality, its color, flavor and aroma. Brought to the island by the Phoenicians and enjoyed by the Romans and Byzantines, this ‘oro rosso’ has become one of Sardinia’s best loved specialties, one you’ll be able to try in a variety of dishes at this sagra, along with samples of other local gastronomic specialties.

Festa dei Bringoli e di San Martino, Anghiari

This traditional celebration takes place in the province of Arezzo on 12th-13th November, with the local handmade pasta similar to fat, rolled spaghetti, bringoli, at the centre of attention. Huge quantities of sausages, bringoli with meat and mushrooms, chestnuts and vino novello are served up to the town’s many visitors, and festivities normally continue into the wee small hours.

Fossa, Tartufo e Cerere, Mondaiono, Emilia Romagna

The town of Mondaino near Rimini holds this most delicious of festivals from the 20th – 27th of November, where guests can sample the unique combination of the area’s white truffles and special formaggio di fossa, sheeps’ milk cheese matured in specially prepared pits. Attend meetings and discussions on both local truffles and cheeses, take in a demonstration or two and enjoy some musical entertainment. A wonderful opportunity to taste two of this region’s most prized products, with many local restaurants offering special menus for the duration of the sagra.

With Love from Italy

 If you cannot make it to Italy, we bring Italy to you~

Opt For An Opera

November signals the opening of the official opera season for many of Italy’s great opera houses, with Rossini’s Semiramide marking the opening at the San Carlo in Naples, Rossini’s La Dona del Lago newly opened at La Scala in Milan and Verdi’s Il Trovatore opening soon at La Fenice in Venice. So why not treat yourself to a night to remember at one of Italy’s historic opera houses – an experience you’ll never forget.

 www.teatrosancarlo.it

Da Vinci at Fiumicino

It’s hoped that visitors to Italy flying through Rome’s Fiumicino Airport don’t have to spend too much time there, but anyone with a spare hour or so on their hands can head along to the Leonardo Da Vinci exhibition the airport is hosting through April 2012. Appropriately, all 21 full-size flight machines and aeronautical instruments, made of wood, metal and cloth, derived from Leonardo’s original sketches and drawings will be on show, including the 12 meter high machine called “Vertical Ornithopter” which represents the Leonardesque precursor of the modern helicopter.

www.adr.it

Venice & Egypt

Until January next year, visitors to the Palazzo Ducale in Venice can take in this fascinating exhibition uncovering the theme of the relationship and the ties between Venice and Egypt across almost two millennia. Over 300 international pieces have been brought together to illustrate shared history, adventures, science and business, human interest stories and great art. Sounds like a winner to us.

www.visitmuve.it/it/2011/09/1774/venezia-egitto/

150 Years of Italian Fashion

Turin’s Venaria Reale is hosting this interesting exhibition on Italian fashion from the Unification of Italy in 1861 to the present day, with two experts, costume designer and 1994 Academy Award Winner Gabriella Pescucci and fashion journalist Franca Sozzani (editor-in-chief of Vogue Italia since 1988) bringing together what they consider to be the most significant themes and styles of this 150-year period of the Italian fashion scene.

www.lavenaria.it/mostre/eng/eventi/2011/high_fashion.shtml

Italy On A Plate

By Germaine Stafford

Germaine continues her roundup of what’s happening in the culinary world in Italy and gives you her chef of the month, book recommendation, and a list of seasonal foods for November.

What’s in Season?

  • Duck
  • Goose
  • Garlic
  • Mushrooms
  • Parsnips
  • Swede
  • Cabbage
  • Turnip
  • Leeks
  • Onion
  • Carrots
  • Kale
  • Beetroot
  • Celeriac
  • Pumpkin
  • Cranberries
  • Apples
  • Pears
  • Quinces
  • Chestnuts
  • Hazelnuts
  • Walnuts

Restaurant Of The Month

 Malga Panna, Moena, Trentino

As is our wont, November has us dreaming of snow capped mountains, terse blue skies and somewhere to cozy up and enjoy a wonderful meal. Up in the Dolomites in the town of Moena, on the slope of the mountainside overlooking the town, you’ll find a fairytale chalet that is home to this month’s eatery, Malga Panna. As you approach it, you’ll feel as if you’ve been whisked away to another world (which you have!): hand-carved wooden shutters and balconies, geraniums and petunias trailing from window boxes; the pine forest capping the ridges above. And when you step indoors, you’ll be utterly charmed by the warmth of the interior. In cold weather you’ll love the logs crackling away in the fireplace, and it’s difficult not to fall for the characteristic carved wooden tables and chairs or the ancient cartwheel separating two rooms.

Three generations of the Donei family have gradually transformed what was a simple mountain shelter for animals into one of the area’s most important eateries, and now it’s award-winning Chef Paolo Donei who runs the kitchen. Expect a warm welcome from Massimo Donei and prepare to be entertained.

Memory is at the basis of chef Paolo’s philosophy, as he believes it is by making note of sensations and ideas that you create memories and that it’s memory that stimulates the imagination. ‘It has never been our intention to invent or stupefy,’ he says, ‘but rather, to tell and remember old stories using new concepts and ideas.’ And these ideas are reflected in the traditional yet innovative dishes that come out of his kitchen.

Depending on the season, for an appetiser you might opt for pumpkin pie with truffle and crunchy rye bread; roast prawn tails, cuttlefish in olive oil and burrata cheese (divine); venison tartare with smoked aubergines, golden apple and rustic bread; or local snails Bourguignonne style. First dishes come in the form of papparedelle with venison and smoked bacon; wild celery soup with ‘cappelletti’ of beetroot and a millefeuille of fresh goat’s cheese; or perhaps tagliolini with porcini; or even tortelli with eggplant, roast prawn tails and bisque sauce. And main dishes leave you in no doubt that you’re up in the Dolomites: roe deer venison stew with polenta; baked leg of spring lamb with thyme, creamy potatoes and crunchy pumpkin; roast fillet of deer venison, grilled polenta, mountain honey and wine sauce; or a delicious selection of best cheeses from the Alps with jam and warm bread. As you’d expect, desserts are designed to make you eat even when you think you’re full, so chose between caramelized cream puffs with dried fruit parfait and pear Chantilly; chocolate, liquorice and citrus fruits; wild berry sorbet with candied strawberries and maple syrup cream; or (our favorite) white chocolate, passion fruit, peach and basil.

Accompany your meal with any of the restaurant’s comprehensive wine list (prices are admirably honest and there are plenty of choices by the glass as well as bottles), and as you sit back with a final glass, like many fellow guests you’ll be reluctant to leave and return to ‘real life’.

Ristorante Malga Panna

Strada de Sort, 64

Moena (TN)

Tel: +39 0462 574142

Web: www.malgapanna.it

Book Of The Month

Cooking in Everyday English: The ABCs of Great Flavor at Home, Oxmoore House.

We’re always excited when friends of Cooking Vacations have a new book on the scene and this fabulous volume by Todd English is no exception. True, it’s not exclusively an Italian cook book, but Todd’s Italian roots means there are lots of healthful, Mediterranean-style dishes on the menu that are easy to prepare and which will appeal to all the family.

English, an award-winning TV chef and well-known restaurateur, explains how to transform everyday ingredients into simple but delicious dishes at home, with special emphasis on how to create winning flavor combinations. Cooking in Everyday English uses a clear, uncomplicated approach to walk readers through recipes step-by-step, explaining how to get the best out of fresh, seasonal ingredients and showcase their unique characteristics using a variety of simple techniques. From appetizers, soups and salads to meat and fish, family dinners and desserts, dishes are illustrated with gorgeous photographs, making it not only a comprehensive cookbook, but a visual delight.

English shows us how simple ideas can nevertheless result in flavorsome food – Gorgonzola bruschetta, for example, fire-roasted eggplant, herbed ricotta crostini or an easy pesto and shrimp frittata. Or how about mozzarella stuffed meatballs with roasted tomatoes, orange and fennel salad, beet risotto with blue cheese or fava bean minestrone? English also explains the secret to making homemade pizza dough (salami and caramelized onion pizza, anyone?) and also homeamde pasta, with artichoke cheese and pepper pasta and sweetcorn ravioli just two of the pasta dishes on offer. Desserts also sound tempting, with spiced apple compote, olive oil pound cake, panna cotta with crushed blackberries and Todd’s favorite cookies just a few of the sweet treats included.

All in all, this latest offering from Todd English will make a great kitchen companion, guiding new cooks through each dish with ease, and providing innovative ideas for flavor combinations for the more experienced cook. An all round winner.

November 2011

Formaggio Con Le Pere

This simple and easy Autumn recipe is great appetizer.

Number of servings (yield): 2

Ingredients

  • 1 whole Spadona Pear
  • 1 of lettuce
  • 1 handful of shaved Percorino cheese
  • 1 small hand of walnuts
  • Modena Balsamico drizzle to taste
  • Sea Salt
  • Extra Virgin First Cold Pressed Olive Oil

Instructions

  • Wash the lettuce well.
  • Rip into small pieces.
  • Peal the pear, take the stem out and cut into small pieces.
  • Add the Balsamico, add the oil, sprinkle with sea salt add the Pecorino.
  • Toss, let sit for 10 minutes and serve.

 

Todd English’s
“Old School” Chicken Cacciatore

Number of servings (yield): 4 – 6

Ingredients

  • Skinned, bone-in chicken thighs, 8 (about 4 lb.)
  • Kosher salt, 1 tsp.
  • Freshly ground black pepper, 1 tsp.
  • All-purpose flour, 1 cup
  • Olive oil, 1⁄4 cup, divided
  • Shiitake mushrooms, 3 cups sliced
  • Shallots, 1⁄2 cup finely chopped
  • Anchovies, 2 coarsely chopped
  • Garlic, 3 cloves minced
  • Capers, 3 Tbsp. drained
  • Dry red wine, 2 cups
  • Balsamic vinegar, 1⁄3 cup
  • Fresh sage leaves, 4
  • Bay leaf, 1
  • Kosher salt and freshly ground black pepper to taste
  • Semolina Polenta (page 122)
  • Fresh flat-leaf parsley, 1⁄2 cup coarsely chopped

Instructions

  • Sprinkle chicken with salt and pepper. Dredge in flour, shaking off excess.
  • Cook chicken, in batches, in 2 Tbsp. hot oil in a large Dutch oven over medium-high heat 3 to 5 minutes on each side or until browned. Transfer to a plate, and wipe Dutch oven clean.
  • Add remaining 2 Tbsp. oil to Dutch oven, and heat over medium heat. Add mushrooms and next 4 ingredients, and cook, stirring occasionally, 5 minutes or until mushrooms are soft. Return chicken to Dutch oven, and add wine and next 3 ingredients.
  • Bring to a simmer. Cover, reduce heat to low, and cook 11⁄2 hours or until meat is tender enough to fall off the bone, basting chicken occasionally with liquid in Dutch oven. Remove and discard bay leaf. Season with salt and pepper to taste. Serve over Semolina Polenta; sprinkle with parsley just before serving.

 

Cantucci~ Tuscan Biscotti

Number of servings (yield): 8

Ingredients

  • 3 Eggs
  • 3 Egg Yolks
  • 1 1/3 cups Sugar
  • 2 ¾ cups Flour (plus additional flour if needed, if too sticky)
  • Salt, to taste
  • ½ glass Milk
  • 2 tsp Baking Powder
  • 1 ½ cups Almonds, to taste
  • A glass of Vin Santo for dipping.

Instructions

  • In a large mixing bowl, whip 2 eggs with the 3 egg yolks and the sugar until foamy.
  • Add the flour little by little, mixing continuously, the salt, milk and baking powder.
  • Mix well then add the almonds; try to mix them in evenly throughout.
  • It will be a pretty soft and sticky dough, but add additional flour if too soft.
  • Line a baking pan with parchment paper and form flattened logs of dough about 1 ½ inches wide and ½ inch tall (length depending on your baking pan).
  • Brush each log with the remaining egg.
  • Bake in a preheated oven at 300 degrees F for about 30 minutes until the logs are browned.
  • Remove from the oven and allow to cool for 3-5 minutes.
  • Slice diagonally into biscotti shapes and place on the baking pan.
  • Lower the temperature of the open to 250 degrees F and bake a second time for 10 minutes to toast the biscotti until the inside is golden.

 

Bed and breakfast in Sant’Agata de’Goti

< back   |   ^ Top

Florence Accommodations

< back   |   ^ Top

Florence Accommodations

3 Star Boutique Hotel

   

< back   |   ^ Top

horizontal rule

3 Star Boutique Hotel – Family Suite

< back   |   ^ Top

horizontal rule

4 Star Luxury with Views on the Arno River

< back   |   ^ Top

Ischia~Cooking With Executive Chef Nino

< back   |   ^ Top

3-Star By The Piazza Hotel ~ Positano

 

3-Star~ By The Piazza:
The 3-Star property accommodations includes rooms with a town and sea view balcony, ensuite private bath, in-room safe, mini-bar, hair dryers and air conditioning. There is a concierge, daily continental breakfast served in the common breakfast room is included, and free Wi-Fi internet in the common area are included. This property is just by the piazza and has an elevator.

Program Prices:
$3,395 per person, based on double occupancy.  All taxes and Italian VAT included.

$175 Single Supplement for petite room with garden view (no sea view). Only three of these rooms are available. Early booking is advised to secure these rooms.

$515 Single Supplement for standard room with garden view (no sea view). Only two of these rooms are available. Early booking is advised to secure these rooms.

$725 Single Supplement for room with sea view.

< back   |   ^ Top

October Newsletter 2011

Fresh Recipes, New Kitchen Ideas, Food News & Fun Things To Do In Sunny Italy

Truffles, pumpkins, chestnuts and mushrooms in all shapes and sizes fill our kitchen as we cook up produce from the autumn harvest. One of nature’s most prized gifts is the Olio Nuovo, or new oil. Plump olives still hanging on Italian olive trees will soon be pressed into the season’s new olive oil. Cooking Vacations’ new EVOO, made from chemical free olives that are grown with tender care, cut by hand and pressed on cold stones along with our Amalfi Coast Lemon and Chili Pepper EVOO. Extra virgin and first cold pressed is a must in any Italian kitchen.

On the menu for October is warm and hearty, Bruschette con Cannellini E Olio Nuovo, toasted bread rubbed with fresh garlic and topped with cannellini beans in the season’s new olive oil; Zuppa Di Cipolle~ Onion Soup, a creamy onion soup from the Poggio Hills in Tuscany, Penne Strascicate ~ Penne With Meat Ragu, another Tuscan recipe hearty and warm with meat sauce; Torta di Mela, fall apple cake from the foothills of Florence, and Castagnaccio, chestnut cake are on a few of my favorite fall recipes on schedule at Cooking Vacations.

Elizabeth Berg, great American author who loves to cook is in our kitchen this week on the Amalfi Coast. Elizabeth chopped, sliced, and sautéed along while also leading a Writer’s Studio in Positano. Elizabeth said, ‘when I am not in my office, I am in the kitchen!’

Cooking Vacations cooks up its own organic spices to keep the flavor of Italy alive in your own home kitchen. Imagine, Sun-dried red tomatoes, Pasta Positano, Risotto Al Limone, Red Chili Peppers, Puttanesca and Oregano. Look for them soon on our website.

Buon Appetito!

Lauren

Table Talk

Something magical happens in Italy as summer slips into fall. The air takes on a refreshing nip, days shorten and colors everywhere change, the vivid greens of the countryside slowly turning amber, tan and deep red. Mornings are often misty, and the muffled bangs of the hunters in the hills serve as a reminder that this is the season for game. After a summer spent outdoors, indoor pleasures again raise their head; lazy breakfasts at the bar with friends to enjoy a steaming cappuccino and a brioche still warm from the oven; a cozy midweek dinner created from fall’s first offerings. Or the sudden need to make a sticky plum cake or apple crumble right now! But of course, October can surprise you. Often the sun will come out as if it were still early September and the beaches are suddenly dotted with bodies stretched out to soak up the warmth. However, one glance at the mounds of fallen leaves under the trees, the vivid red tomatoes clinging to withered vines and the mountains of orange and green pumpkins at the market, is enough to bring you back to fall.

In most areas the grape harvest is well and truly over, but further south, you’ll see vineyards teeming with activity, the warmer weather permitting wine producers to delay the harvest and leave grapes on the vine to stock up on sugars. And last but not least, nothing beats a walk through the countryside where slow rising spirals of smoke mark farmers burning off piles of dried grass and leaves, and permeate the air with the scent of burning foliage. On days like these, all that’s missing is a helping of hot roasted chestnuts and a glass of red wine. Life really doesn’t get much better than this…

Food Notes

The arrival of October marks the advent of a delicious new slew of ingredients, with one of the most popular here in Italy being mushrooms: chanterelle, porcini, chiodini, puffballs, ovulo and many others. (Not to mention truffles!) The Italians have a real love of mushroom hunting, and as soon as the summer is over and the rains begin, you’ll see them out at the break of dawn with their wicker baskets, eager to get to their hidden spots before others do. It’s no secret that mushrooms are delicious in pasta and rice dishes, but sautéed they also make a great side dish, larger ones can be wiped clean, finely sliced and eaten raw with a sprinkle of salt, pepper and drizzle of extra virgin olive oil, and many different types can also be preserved in oil, oil and vinegar or even frozen.

There’s lots to see in the vegetable garden too: newly planted cauliflower, Savoy cabbage, green-black kale, feathery fennel, radicchio, dark green minestra, broccoli, broccoli rabe, escarole, red-striped lollo lettuce, Swiss chard, beautiful grey-green artichokes, beetroot, leeks and tiny spring onions. The apple and pear trees are laden with fruit, with all perfect specimens picked and stored on wooden trays or shelves in the cellar, and any bashed or damaged fruit transformed into sweets, cakes and applesauce. The walnut trees also keep us busy, with hours here and there spent gathering any fallen fruit then cleaning and drying it so it will keep well over the winter months. Apart from serving walnuts at the end of a meal, often to accompany cheese, or using them in sweets, one of our staples is homemade wholemeal walnut bread with a few fennel and caraway seeds thrown in for a little extra flavor. Walnuts, hazelnuts and chestnuts are extremely versatile ingredients. Many great recipes can be found in out of date regional cookbooks that address the problem of how to use a glut of nuts. Thus you might come across unusual ideas for calamari stuffed with potatoes and chestnuts, poached capon with walnut and bread stuffing, pork stew with chestnuts or cavolo nero with sausage and hazelnuts. So summer might be over, but fun in the kitchen isn’t!

Recipes From Our Kitchen

Zuppa Di Cipolle~ Onion Soup

From our Villa Florentine Cooking program

Number of servings (yield): 4

Ingredients

  • 3 cups Onion, sliced
  • 1/3 cup Butter
  • 2 Tbsp Flour
  • Salt & Pepper, to taste
  • 2 quarts Vegetable Broth
  • Toasted bread croutons
  • Grated Parmigiano Reggiano

Instructions

  • In a large pot, heat the butter over low heat and add the onions.
  • Cover and allow to cook for about 30 minutes on low. Next add flour, salt and pepper and mix to dissolve the flour.
  • Add the broth slowly, stirring continuously and cook for about 15 minutes.
  • In the meantime, cut slices of bread into cubes and toast in the oven or in a pan. In each serving bowl, place the toasted bread then pour the soup over the top.
  • Sprinkle with Parmigiano Reggiano and serve hot.

 

Penne Strascicate~ Penne With Meat Ragu

Number of servings (yield): 4

Ingredients

  • 1 Carrot
  • 2 Celery stalks
  • ½ Onion
  • 4 tbsp Tuscan Extra Virgin Olive Oil
  • 1 lb Lean Ground Beef & Pork (mixed together about 13 oz beef, 3 oz pork)
  • 1 lb Peeled Tomatoes, pureed
  • 1 tsp Tomato Concentrate (optional)
  • Salt & Pepper, to taste
  • 1 lb Penne Lisce (smooth penne, from Pastificio Fabbri Toscano, if possible)
  • ½ cup Beef Stock, if needed

Instructions

  • Chop the carrot, celery and onion finely.
  • In a large wide pot, heat olive oil and add chopped vegetables and sauté until the onion is blonded.
  • Add the ground meat and sauté until it starts to brown.
  • Next add the pureed peeled tomatoes (you can use a hand blender or vegetable mill to puree the ‘pelati’) and the tomato concentrate, if desired.
  • Add salt and pepper to taste and reduce heat to low.
  • Cover and cook sauce for about 3 hours over low heat, stirring occasionally with a wooden spoon to keep it from sticking to the bottom of the pot.
  • When ready to eat, cook the pasta in boiling salted water for about ¾ of the cook time (very al dente).
  • Drain and toss in a pan with the Ragu, adding a bit of beef stock if needed to dilute the sauce, and finish cooking the pasta for a minute or two with the sauce.
  • Serve hot with Parmigiano Reggiano grated on top, if desired.

 

Torta Di Mele~ Apple Cake

Number of servings (yield): 1large cake

Ingredients

  • 3 Eggs
  • 1 ½ cups Sugar + 2-3 tbsp to sprinkle on top
  • 4 tbsp Butter, melted
  • 1 ½ cups ‘00’ Flour
  • 1 tsp Vanilla or Zest of 1 Lemon, as you prefer
  • 2 tsp Baking Powder
  • Pinch of Salt ½ cup Pine nuts
  • ½ cup Raisins
  • 5-6 Rennet Apples depending on size, or baking apple, peeled and sliced thin

Instructions

  • In a large mixing bowl, mix eggs with the sugar until foamy.
  • Add the melted butter, flour, vanilla, baking powder and salt.
  • Mix well and divide in half.
  • Mix half of the dough with the pine nuts, raisins, and the slices of about 4 apples (save about 1 apple to put on top).
  • Butter and flour a 10-inch round cake pan and pour apple mixture into the pan.
  • Spread the rest of the dough on top, then top with the rest of the apple slices and sprinkle with a generous layer of sugar (a couple of tablespoons).
  • Bake in a preheated oven at 350 degrees F for about one hour.
  • Use a toothpick to test if it is done, if it comes out dry it is ready.

 

Castagnaccio ~ Chestnut Cake

Number of servings (yield): 1large cake

Ingredients

  • 500 g Chestnut flour
  • ½ Glass extra-virgin olive oil
  • 50 g Chopped pine nuts or walnuts
  • 50 g Raisins
  • Rosemary
  • Grated orange rind (optional)

Instructions

  • Sieve the flour and knead with warm water or milk until the dough is smooth and even.
  • Add the oil, the pine nuts or walnuts and the raisins previously soaked in warm water and .
  • Mix all the ingredients and pour in a baking tin greased with oil.
  • Top with rosemary needles, pine nuts or walnuts, the orange rind (optional) and a drizzle of oil.
  • Cook in a medium oven (150-160°C) for about an hour.

 

Property Of The Month

Beatrice’s Villa In The Tuscan Countryside™

Cooking With Chefs Emma & Anna In Barga ~ 8 Day

Nestled high within the Apennine Mountains lies the enchanting medieval town of Barga, home to Beatrice’s unique Tuscan cooking classes. Take a step back in time as you make your way down the Villa’s captivating and majestic garden path and through the century-old grand doorway. Beatrice and her team of chefs are waiting to take you on an unforgettable culinary adventure where you will learn the ancient secrets and methods of Italy’s most humble cuisine.

Click here to read more.

Italian Feasts & Celebrations

This month, we take a look at some great food festivals to suit all tastes this October in Italy.

Peperoncini in Mostra
Cavaglià, Piemonte

For those who like to add a touch of spice to life, until the end of October, at the ‘Azienda Agricola Cascina Molino Torrine’ in the town of Cavaglià, you can sample as many of the 200 different varieties of chili pepper on display! Some are extremely rare, some are ornamental varieties but all with make your mouth (and probably your eyes) water. There will also be other local products on display, but all dishes prepared will be distinctly hot!

Fiera del Tartufo Bianco
Pergola, Le Marche October 8-9th and 16-23rd

Fall wouldn’t be fall without truffles, white truffles especially, and the region of Le Marche is a veritable gold mine when it comes to this beloved tuber. On various dates throughout the period of the fair, visitors will be able to sample the area’s delicious white truffles, take gastronomic tours of the town, choose from a number of truffle-based menus on offer from the town’s restaurants and take part in the various plays, discussions and concerts organized by the local council. Visitors should also take time out to visit Pergola’s interesting museum.

Rassegna dei Formaggi di Malga della Val di Non, Trento
October 23

Calling all cheese lovers! In the Alpine town of Tassullo, Sunday the 23rd is the day dedicated to the area’s excellent artisan cheeses. In the morning there’s a guided tasting of different cheeses and products, lunch also makes the best of local cheeses, and there is a competition between local artisans to see whose cheese turns out to be the favorite. The afternoon prize giving ceremony brings the sagra to an end, but not before visitors are treated to a taste of hot apple fritters.

Il Primo Olio ed Altro Ancora
Montisi, Siena October 29 – November 1st

This is the twelfth edition of this festival near Siena, where visitors can try out the year’s new extra-virgin olive oil and sample many different local specialties. A menu created around the new oil is available at various restaurants in the town, and there are also a number of oil tastings and wine tasting events organized by the Italian Association of Sommeliers. During the day, visit local oil producers and mills and enjoy a luncheon accompanied by traditional music.

With Love From Italy

If you cannot make it to Italy, we bring Italy to you~

Rome Film Festival
The end of October (27th) brings Rome’s international film festival which hosts a number of great international premieres, world class actors and directors of the caliber of Martin Scorsese, Robert DeNiro, Al Pacino and Meryl Streep. There are also encounters with the public, documentaries, retrospectives, exhibits, concerts and live shows. Tickets are available both at authorized ticket centers throughout Italy or online. For more details visit www.romacinemafest.it

Choco Tango Festival
Talk about combining two of life’s most sensuous pleasures: and this is precisely what the town of Perugia has done, combining its annual chocolate festival with the seductive world of tango. Passion, elegance and allure become the principal elements of this festival where between the 6th and 9th October Perugia transforms itself into a land of temptations, offering everything from plump chocolate coated mouthfuls to hauntingly beautiful tango exhibitions.
Web: www.chocotangofestival.com

Foto Famiglia!
Until the 23rd October at Rome’s Complesso del Vittoriano, you can visit this fascinating exhibition of photographs tracing the evolution of families in Italy from 1861 to the early 1960s. Themes include The Symbolic Construction of the Family, Engagements and Marriages, Realizing a Family, Intergenerational Aspects of the Family and Constance and Faithfulness. One of the most interesting facts underlined by this exhibition is how the family was once perceived as the project of a lifetime, a project to be valued, worked hard at, and shared by the families of both bride and groom, in sharp contrast to today’s mentality which increasingly favors a short term view of both marriage and family.
www.beniculturali.it

Wine Jelly
Villa Matilde, the well known wine producers in the Province of Caserta, have recently launched a delicious sounding series of jellies based on their most important wines. The deep red Aglianico jelly has a decisive flavor and makes the perfect companion to meat dishes, cheese dishes and even desserts. The Falanghina jelly, on the other hand, is a delicate straw yellow color, and is best enjoyed with cow’s milk and goat’s milk cheeses. Too good to pass up!
www.fattoriavillamatilde.it

Italy On A Plate

By Germaine Stafford

Germaine continues her roundup of what’s happening in the culinary world in Italy and gives you her chef of the month, book recommendation, and a list of seasonal foods for October.

What’s in Season?

Sea Bass
Mussels
Oysters
Venison
Partridge
Wood Pigeon
Guinea fowl
Duck
Grouse
Garlic
Ceps
Chanterelles
Spinach
Fennel
Onion
Kale
Beetroot
Squashes
Marrow
Pumpkin
Figs
Apples
Pears
Grapes

Restaurant Of The Month

Piazza Duomo, Alba

Okay, it’s October, the month of white truffles, and we’ve decided to give ourselves a treat. A real treat. Where better to head than the town of Alba, famous for its white truffle fair and auctions, and the wonderful local produce. There are many quality eateries in Alba, but the two star Piazza Duomo is undoubtedly home to one of Italy’s most skilled chefs, and offers a truly exquisite gastronomic experience.

Chef Enrico Crippa is clear-headed and determined, a man who takes his responsibility as head of a winning brigade of chefs very seriously. He cut his teeth under some of the world’s most important chefs, including Gualtiero Marchese, Michel Bra and Ferran Adria. Unsurprising then, that his own restaurant is now such a success. The dining room at Piazza Duomo is pained a striking shade of pink, with nothing on the walls bar a couple of frescos to distract diners from the real art – that on their plate. Despite his illustrious international training, Crippa’s respect and attachment to locally-sourced ingredients is paramount to the success of his dishes, and he knows how to make the produce of the Langhe sing like no other.

Dishes often bear deceptively simple names: prawns and melon; Amatriciana; pepper and tuna; veal cheek and buckwheat cream, however, what arrives at your table is a treat for the senses: a combination of color, scents and design that really does constitute a form of art. There are various menus to choose from, roughly speaking, a tasting menu (including cod and peas; risotto with porcini and star anise; lamb, chamomile, milk cream), a traditional menu (sausage and tomato; cold tagliolini, pepper and celery; peach, amaretti and angelica), and a territorial menu (vegetable and fruit soup; pigeon and cereal; Swiss chard, coconut, strawberries and green tea), all of which however, bear the stamp of Crippa’s curiosity and love of experimentation. Another of the restaurant’s great assets is Sommelier Mauro Mattei, and you’d be well advised to give him a few pointers then let him help you choose the best bottle for your needs. And it goes without saying, as long as you’re in this wonderful wine producing neck of the woods, enjoy something local. The dining experience at Piazza Duomo doesn’t come cheap, but few will be more worth the price.

Further Information:

Piazza Duomo
Piazza Risorgimento 4
12051 Alba (Cn)
Tel: +39 0173 366167
Web: www.piazzaduomoalba.it

Book Of The Month

Italian Slow and Savory

by Joyce Goldstein, Chronicle Books

There are a number of books I tend to reach for with the advent of fall, and this volume by renowned chef and cookbook writer Joyce Goldstein is one of my favorites. As the title suggests, the book covers a selection of slow-cooked soups, stews, roasts, sauces and casseroles, and one of the things I love most is the accessibility of the dishes. All are thoroughly researched, unfailingly authentic, and although simple dishes at heart, never banal and often unusual.

Italian Slow and Savory comprises recipes from all regions of Italy, and indeed includes a summary of each region and its signature flavors. Here you’ll find a veritable treasure trove of traditional dishes, many of which are still refreshingly unfamiliar in today’s replete Italian cookbook market. Dishes are of the comforting, reassuring ilk, many elegantly simple (asparagus soup with saffron, baked pumpkin with mint and almonds), others enticing in their novelty (wild fennel and bread soup, cocoa-crusted beef braised in Rosso Conero wine, roast leg of lamb cooked on tiles). But all utterly delicious. From Puglia hails sausage, potato and wild onion casserole; from Lazio, clove scented beef; from the island of Favignana, braised tuna with tomato, garlic and mint; from Abruzzo, polenta with sausage and raisins; from Tuscany, savory farro tart; and from Sicily, an utterly delicious pumpkin squash with mozzarella and tomato (pumpkin parmesan, if you will).

Goldstein’s writing is at once conversational and informative, and recipes are peppered with interesting tidbits of information that add an extra dimension to her prose while alerting cooks to possible pitfalls and complications. That, combined with her clearly written, foolproof instructions and suggestions for wine pairings makes this the ideal book with which to celebrate the advent of fall and enjoy long, cozy evenings in the kitchen.

October 2011

Zuppa Di Cipolle~ Onion Soup

From our Villa Florentine Cooking program

Number of servings (yield): 4

Ingredients

  • 3 cups Onion, sliced
  • 1/3 cup Butter
  • 2 Tbsp Flour
  • Salt & Pepper, to taste
  • 2 quarts Vegetable Broth
  • Toasted bread croutons
  • Grated Parmigiano Reggiano

Instructions

  • In a large pot, heat the butter over low heat and add the onions.
  • Cover and allow to cook for about 30 minutes on low. Next add flour, salt and pepper and mix to dissolve the flour.
  • Add the broth slowly, stirring continuously and cook for about 15 minutes.
  • In the meantime, cut slices of bread into cubes and toast in the oven or in a pan. In each serving bowl, place the toasted bread then pour the soup over the top.
  • Sprinkle with Parmigiano Reggiano and serve hot.

 

Penne Strascicate~ Penne With Meat Ragu

Number of servings (yield): 4

Ingredients

  • 1 Carrot
  • 2 Celery stalks
  • ½ Onion
  • 4 tbsp Tuscan Extra Virgin Olive Oil
  • 1 lb Lean Ground Beef & Pork (mixed together about 13 oz beef, 3 oz pork)
  • 1 lb Peeled Tomatoes, pureed
  • 1 tsp Tomato Concentrate (optional)
  • Salt & Pepper, to taste
  • 1 lb Penne Lisce (smooth penne, from Pastificio Fabbri Toscano, if possible)
  • ½ cup Beef Stock, if needed

Instructions

  • Chop the carrot, celery and onion finely.
  • In a large wide pot, heat olive oil and add chopped vegetables and sauté until the onion is blonded.
  • Add the ground meat and sauté until it starts to brown.
  • Next add the pureed peeled tomatoes (you can use a hand blender or vegetable mill to puree the ‘pelati’) and the tomato concentrate, if desired.
  • Add salt and pepper to taste and reduce heat to low.
  • Cover and cook sauce for about 3 hours over low heat, stirring occasionally with a wooden spoon to keep it from sticking to the bottom of the pot.
  • When ready to eat, cook the pasta in boiling salted water for about ¾ of the cook time (very al dente).
  • Drain and toss in a pan with the Ragu, adding a bit of beef stock if needed to dilute the sauce, and finish cooking the pasta for a minute or two with the sauce.
  • Serve hot with Parmigiano Reggiano grated on top, if desired.

 

Torta Di Mele~ Apple Cake

Number of servings (yield): 1large cake

Ingredients

  • 3 Eggs
  • 1 ½ cups Sugar + 2-3 tbsp to sprinkle on top
  • 4 tbsp Butter, melted
  • 1 ½ cups ‘00’ Flour
  • 1 tsp Vanilla or Zest of 1 Lemon, as you prefer
  • 2 tsp Baking Powder
  • Pinch of Salt ½ cup Pine nuts
  • ½ cup Raisins
  • 5-6 Rennet Apples depending on size, or baking apple, peeled and sliced thin

Instructions

  • In a large mixing bowl, mix eggs with the sugar until foamy.
  • Add the melted butter, flour, vanilla, baking powder and salt.
  • Mix well and divide in half.
  • Mix half of the dough with the pine nuts, raisins, and the slices of about 4 apples (save about 1 apple to put on top).
  • Butter and flour a 10-inch round cake pan and pour apple mixture into the pan.
  • Spread the rest of the dough on top, then top with the rest of the apple slices and sprinkle with a generous layer of sugar (a couple of tablespoons).
  • Bake in a preheated oven at 350 degrees F for about one hour.
  • Use a toothpick to test if it is done, if it comes out dry it is ready.

 

Castagnaccio ~ Chestnut Cake

Number of servings (yield): 1large cake

Ingredients

  • 500 g Chestnut flour
  • ½ Glass extra-virgin olive oil
  • 50 g Chopped pine nuts or walnuts
  • 50 g Raisins
  • Rosemary
  • Grated orange rind (optional)

Instructions

  • Sieve the flour and knead with warm water or milk until the dough is smooth and even.
  • Add the oil, the pine nuts or walnuts and the raisins previously soaked in warm water and .
  • Mix all the ingredients and pour in a baking tin greased with oil.
  • Top with rosemary needles, pine nuts or walnuts, the orange rind (optional) and a drizzle of oil.
  • Cook in a medium oven (150-160°C) for about an hour.

 

Cooking Vacations Has A New Website!

 

Thank you for visiting us.  We’ve recently upgraded our website to a new system and some pages have new links.  We suggest clicking on our home page at:

www.cooking-vacations.com

Or continue browsing by clicking one of these popular links:

Italy Tours

The Recipe Book or Recipes of the Month

The Newsletter

Testimonials

Thank you for visiting, and for any questions just call 617.247.4112 or 800.916.1152.

Veneto

Veneto is home to the wonderful city of Venice, and its cuisine is very much linked to the dishes of its past, often featuring one of the area’s four principal ingredients: polenta, rice, beans and baccalà. Both rice and polenta arrived in Italy via Venice, and quickly became important ingredients in the country’s diet. Fish dishes are predictably excellent along the coast and make good use of fish and shellfish from local lagoons, while inland, poultry and stockfish or baccalà are more popular. The radicchio from Treviso is another important local ingredient and is delicious simply grilled or incorporated into a risotto or frittata.

Traditional dishes:

Risi e Bisi: Rice with Peas (Pea Risotto)

Ingredients

  • 400 g Carnaroli rice
  • 1 small onion, finely chopped
  • 100 g pancetta, diced
  • 500 g fresh peas
  • 2 liters vegetable broth
  • 100 g Parmesan cheese, grated
  • 1 tbsp butter
  • Handful of parsley, finely chopped
  • Extra-virgin olive oil

Instructions

  • Heat a good drizzling of olive oil in a thick bottomed pan and add the onion and the pancetta and sauté for 5 minutes.
  • Add the peas and a cup of the broth and simmer for 20 minutes.
  • Add the remaining broth and when it begins to simmer, throw in the rice.
  • Cook until rice is ready, stirring continuously with a wooden spoon.
  • Adjust seasoning, sprinkle in the grated Parmesan and the parsley.
  • Serve hot.

Number of servings (yield): 4

Pasta e Fagioli: Pasta with Beans

Ingredients

  • 300 g dried beans
  • 125 g cotica (pork skin)
  • 1 carrot
  • 1 onion
  • 1 celery rib
  • Piece of Parmesan rind, scarped and rinsed
  • 200 g mixed pasta
  • Extra-virgin olive oil

Instructions

  • Soak the beans overnight and scrape the cotica well and plunge into boiling water for a couple of minutes.
  • Drain beans and place them in a large pan with the cotica, the carrot, onion, celery rib and Parmesan rind.
  • Cover with slated water and bring to the boil.
  • Once beans are cooked, remove just under half the beans from the pan and push through a sieve.
  • Return to pan with the whole beans and once it comes back to the boil, add the pasta.
  • Once past is cooked, check seasoning and remove from the heat.
  • Remove the cotica and the Parmesan rind and cut into pieces so everyone gets a piece, placing them in the serving dishes.
  • Serve the pasta e fagioli warm, not hot, with some freshly ground black pepper and a drizzling of extra-virgin olive oil.

Number of servings (yield): 4

Baccalà alla Vicentina: Dried Cod Vicentina Style

Ingredients

  • 500 g dried cod
  • 500 ml extra-virgin olive oil
  • 250 g onions, finely chopped
  • 2 salted anchovies, rinsed and boned
  • Handful of finely chopped parsley
  • Flour for dusting
  • 250 ml milk
  • 25 g grated Grana cheese

Instructions

  • Soak the dried cod in water for 3 days, changing the water three or four times a day.
  • Remove as much of the skin as you can, remove the bones and cut into evenly sized pieces.
  • Heat half a cup of olive oil in a terracotta pot and sauté the onion with the anchovies until onion is soft and transparent and anchovies have melted.
  • Remove from the heat and throw in the chopped parsley.
  • Place a few spoonfuls of this sauce at the bottom of a large pan.
  • Roll the pieces of cod in flour and arrange over the sauce in the pan.
  • Season with salt and pepper.
  • Place the rest of the sauce over the top.
  • Pour in the milk, sprinkle over the grated Grana and add enough olive oil to cover the fish.
  • Cover and cook over a very low heat for about 4 to 5 hours, turning the pan every so often, but never mixing the contents.
  • Serve with polenta.

Number of servings (yield): 6

Zaleti: cornmeal cookies

Ingredients

  • 350 g polenta flour
  • 250 g all purpose flour
  • A good pinch of baking powder
  • 150 g butter
  • 100 g sugar
  • 2 eggs
  • 100 g raisins, soaked in hot water
  • 75 g pine nuts
  • 1 cup milk
  • Grated zest of a lemon
  • 1 tsp vanilla essence

Instructions

  • Mix the two types of flour together and sieve in the baking powder.
  • Cream the butter with the sugar and eggs.
  • Stir in the raisins, pine nuts, milk, grated lemon zest and the vanilla and mix well.
  • Stir in the flour, then form long oval shapes with your hand, each about 6 -7cm long.
  • Place on an oiled cookie sheet and bake at 360ºF for about 20 – 25 minutes.

Mostarda Vicentina: Mustard and Fruit Preserve

In Vicenza, this sweet, hot preserve is traditionally made in the period running up to Christmas. Local delis keep it in enormous hand-painted ceramic bowls, and serve it into small take away containers with long-handled ceramic ladles.

Ingredients

  • 1¼ kg pears
  • 750 g apples
  • Juice and grated zest two lemons
  • ½ bottle of dry white wine
  • Equal quantity of water
  • Sugar
  • 10 level tablespoons hot mustard powder
  • ½ tsp salt
  • 100 g candied orange peel

Instructions

  • Peel and core the pears and apples and chop into pieces.
  • Place in a pan with the lemon juice and grated lemon zest, the wine and the water.
  • Cook for about 45 minutes or until the fruit is soft.
  • Allow to cool slightly then puree the mixture leaving a few larger chunks of fruit whole.
  • Add the same weight of sugar, the mustard powder dissolved in a little hot water, and the salt.
  • Cook over a medium to high heat for 40 minutes, then add the chopped candied peel and continue to cook until mixture darkens and thickens, from 30 to 40 minutes.
  • Allow to cool for 5 minutes before pouring into warm, sterilized jars.
  • This mostarda is heavenly eaten with mascarpone cheese and is a good accompaniment to roasted meats.

Number of servings (yield): 4-5 jars

Valle d’Aosta

Situated in north-west Italy, Valle d’Aosta is one of the country’s most mountainous regions. The area’s cuisine is based very much on local ingredients and as such, contains an abundance of vegetables such as cabbage, and makes much use of slow cooked stocks to prepare all types of soups that almost always include slices of stale rye bread. Chestnuts abound and local cheeses such as fontina and robiola are popular all over Italy. Game is excellent here and can include hare, pheasant and venison depending on the season .

Traditional dishes:

Zuppa alla Valdostana: Valdostana Soup

Ingredients

  • 1 small savoy cabbage
  • 2 tbsp butter
  • 50 g pancetta, diced
  • 50 g prosciutto crudo, diced
  • 4 slices of country style bread
  • 100 g Fontina cheese, sliced
  • 1 liter beef broth, hot
  • 1 clove of garlic

Instructions

  • Remove leaves from cabbage, rinse well and cut into pieces, removing central the rib.
  • Melt a tablespoon of butter in a large frying pan and add the pancetta and the cabbage.
  • Cover and cook over a low heat for about 15 minutes. Toast the bread and cut into small pieces.
  • Halve the clove of garlic and rub it over the inside surface of a large terracotta oven dish.
  • Arrange a layer of bread at the bottom of the dish.
  • Cover with some of the cabbage mixture.
  • Add a little of the diced prosciutto and some of the Fontina cheese, lightly seasoning with salt and pepper along the way.
  • Continue with other layers, finishing with a layer of cheese.
  • Pour over the boiling beef broth and dot the top with the remaining butter.
  • Bake at 350ºF for about 30 minutes or until the surface is golden brown.
  • Serve immediately

Number of servings (yield): 4

Minestra di Castagne: Chestnut Soup

Ingredients

  • 250 g dried chestnuts
  • 250 ml milk
  • 100 g rice
  • 60 g butter
  • 2 bay leaves

Instructions

  • Boil the dried chestnuts in water for 10 minutes then drain and discard water.
  • Put them in a pan with the milk, the bay leaves and enough water to cover.
  • Simmer until chestnuts are almost tender.
  • Add the rice and the butter.
  • Season with salt.
  • Simmer until rice is cooked.
  • Adjust seasoning and serve.
  • (Some serve with a final sprinkling of sugar!)

Number of servings (yield): 4

Polenta al Forno: Baked Polenta

Ingredients

  • 400 g polenta flour
  • 500 ml milk
  • 100 g Grana (cheese), grated
  • 350 g mature Fontina cheese, sliced
  • 100 g butter

Instructions

  • Pour the milk into a thick bottomed pan along with a liter of water and bring to the boil.
  • Salt, and slowly pour in the polenta flour, stirring continuously to prevent the formation of lumps.
  • Cook the polenta, stirring continuously, for 45 minutes or until it is ready.
  • Turn the cooked polenta out on to a clean work surface and allow it to cool.
  • Once cool, cut into thin slices.
  • In a large buttered ovenproof dish form a layer of polenta.
  • Season with pepper and a sprinkling of Grana, dot with a little butter and cover with slices of Fontina.
  • Repeat layers, finishing with a layer of Fontina dotted with a little butter.
  • Bake at 350ºF for about 20 minutes or until golden brown.
  • Serve while warm.

Number of servings (yield): 4-6

Fonduta: Fondue

Ingredients

  • 400 g Fontina
  • 250 g whole milk
  • 2 tbsp butter
  • 4 egg yolks, beaten
  • White pepper

Instructions

  • Cut the Fontina into thin slices and soak for at least 4 hours in the milk in a large thick bottomed pan.
  • Place pan over a low heat, add the butter and stir with a metal whisk until the cheese has completely melted.
  • Add the egg yolks and continue whisking over the heat until the mixture begins to thicken.
  • Remove from heat, season with white pepper and pour into a fondue pot placed over a flame.
  • Place at the center of the table.
  • This fondue is normally eaten by dipping cubes of stale bread into the cheese, but you could also use lightly cooked vegetables.
  • A final grating of white truffle turns this into a really special dish.

Number of servings (yield): 4

Blanc Manger: Vanilla Cream

Ingredients

  • 2 sheets gelatin
  • 500 ml cream
  • 60 g sugar
  • 1 vanilla pod

Instructions

  • Place the gelatin in a small bowl of water and leave to soak for 10 minutes.
  • Place the cream in a pan with the sugar and the opened vanilla pod.
  • Bring to the boil, whisking well, then allow to cool a little.
  • Squeeze the gelatin of extra water, add to the cream and stir until it has completely dissolved.
  • Discard vanilla pod.
  • Pour cream into individual molds and leave to cool for at least three hours in the refrigerator before serving.

Number of servings (yield): 6

Umbria

Snuggled between Toscana and Le Marche, Umbria is a beautiful verdant region of central Italy. Here the pig is king, with local butchers considered among the best in Italy for their superb salamis, porchetta, sausages, prosciuttos and cured meats of all kinds. Beef is also excellent and there is also a wide variety of game to be found on local menus. The lentils of Castelluccio are another of the region’s best loved products and truffles are a great favorite during the winter truffle season. A last word goes to the region’s famed chocolate, with Perugia’s chocolate festival popular among chocolate lovers all over Italy.

Traditional dishes:

Acquacotta dell’Umbria: Umbrian ‘Cooked Water’

Ingredients

  • 3 onions
  • 1 celery rib
  • 8 leaves of fresh mint
  • 1 kg tomatoes, peeled, seeded and diced
  • Extra-virgin olive oil
  • 1 cup vegetable broth
  • 4 slices country style bread, toasted
  • 50 g Parmesan cheese, grated

Instructions

  • Finely chop the onions, celery and the mint.
  • Place in a large terracotta pot along with the tomatoes, a drizzling of olive oil and about half the broth.
  • Simmer for about 30 minutes, stirring every so often, and adding a little more broth if necessary.
  • Adjust seasoning.
  • Place a slice of toasted bread in each serving dish, and season with a drizzle of oil, salt and pepper.
  • Pour tomatoes on top and finish with a generous sprinkling of grated Parmesan.
  • Serve immediately.

Number of servings (yield): 4

Minestra di Farro: Farro (Emmer Wheat) Soup

Ingredients

  • 200 g farro
  • Drizzle of extra-virgin olive oil
  • 50 g prosciutto crudo or pancetta, diced
  • 3 tomatoes, chopped
  • 1 carrot, finely chopped
  • 1 onion, finely chopped
  • 1 rib celery, finely chopped
  • 25 g grated pecorino cheese

Instructions

  • Heat the oil in a pan and add the diced prosciutto.
  • Sauté for 5 minutes then add the chopped vegetables and sauté for a further 5 minutes.
  • Cover with water, season with salt and pepper, and simmer for at least an hour.
  • Add the farro and cook for another 30 – 45 minutes or until the farro is tender, adding more water if necessary.
  • Serve hot with a sprinkling of grated pecorino.

Number of servings (yield): 4

Spaghetti al Tartufo Nero: Spaghetti with Black Truffle

Ingredients

  • 400 g spaghetti
  • 2 good sized black truffles, thinly sliced
  • 50 ml extra-virgin olive oil
  • 2 anchovy fillets (in oil)
  • Juice from ½ lemon

Instructions

  • Heat the olive oil in a large frying pan, and add the anchovy fillets, the truffles and the lemon juice.
  • Sauté for a couple of minutes and keep warm.
  • Cook the spaghetti in abundant, salted boiling water until al dente
  • Drain (reserving some of the cooking water) and add to the truffles.
  • Toss well together, adding a little of the pasta water if necessary.
  • Serve immediately.

Number of servings (yield): 4

Lepre alla Cacciatore Umbra: Umbrian Hare, Hunter Style

Ingredients

  • 1 hare, cut in pieces
  • Vinegar
  • 1 onion, finely chopped
  • 100 g prosciutto crudo, diced
  • Small sprig of rosemary
  • 2 anchovy fillets
  • Handful of capers, rinsed
  • 1 chili pepper, diced
  • Glass of dry white wine
  • Extra-virgin olive oil

Instructions

  • Wash the hare with vinegar, then heat a non stick pan and sear pieces on all sides.
  • Heat a good drizzling of olive oil in a second pan and sauté the onion with the prosciutto until the onion is soft and transparent.
  • Add the hare to the second pan, season with salt and pepper and sauté together for 5 minutes.
  • Mince the rosemary with the anchovy fillets and add to pan along with the capers and chili pepper.
  • Add the wine, and cook uncovered for 5 minutes until it has evaporated somewhat.
  • Drizzle over a little more olive oil, cover and cook over a low heat for 2 hours or until hare is cooked and tender.

Rocciata di Assisi: Fruit and Nut Roll from Assisi

Ingredients

  • 75 g mixed fruit and nuts (almonds, sultanas, walnuts, dried figs, prunes)
  • Olive oil
  • 150 g sugar
  • 2 tbsp vin santo
  • 1 tsp cinnamon
  • Grated zest 1 lemon
  • 200 g flour
  • Pinch of salt
  • Icing sugar for decoration

Instructions

  • To make the filling, dice all the fruit and nuts.
  • Mix with 2 tablespoons olive oil, 100 g sugar, the vin santo, cinnamon and the lemon zest.
  • Stir well and place to one side.
  • In another bowl, mix the flour with the salt, add the remaining sugar and add enough water to form a soft pliable dough.
  • Cover with a tea towel and leave to ‘rest’ for half an hour.
  • Roll dough out thinly with a rolling pin to form a rectangle.
  • Spread filling all over the surface.
  • Roll dough into a swiss roll type formation and place on an oiled cookie sheet, coiling it if necessary.
  • Using a pastry brush, paint the surface with a little olive oil.
  • Bake at 350ºF for at least 30 minutes or until it becomes golden brown in color.
  • Dust with icing sugar then serve.

Tuscany

One of the most popular regions in Italy with tourists, the gorgeous region of Toscana boasts a simple, peasant like cuisine that exalts the use of fresh local ingredients, from emmer wheat and pulses to olive oil and fresh herbs. Soups are popular here, with offerings like pureed chick peas or emmer wheat and porcini soup. Local pasta includes pici and pappardelle, but perhaps it’s the quality of Tuscan meat that stands out most. It’s famous Fiorentina – huge slabs of grilled T-bone steak, is a true joy, but pork, game and chicken are also excellent. Coastal towns offer good fish soups and inland areas produce some of Italy’s best pecorino cheeses. All of which taste even better if washed down with one of Tuscany’s fine red wines.

Traditional dishes:

Crostini

Ingredients

  • 50 ml extra-virgin olive oil
  • 1 small onion, finely chopped
  • 500 g chicken liver
  • 1 small glass of dry white wine
  • 3 salted anchovies, rinsed and minced
  • 1 tablespoon capers, rinsed and minced
  • 25 g butter
  • 6 slices Tuscan bread (country style)
  • Salt
  • Pepper

Instructions

  • Heat the olive oil in a frying pan and add the onion.
  • Cook until onion is soft and transparent.
  • Add the chicken livers and sauté for 10 minutes, adding a splash of white wine every so often.
  • Remove livers and finely chop then place them back in the frying pan.
  • Toss in the minced anchovies and capers and cook for about 10 minutes stirring often.
  • Season with salt and pepper and stir in the butter.
  • Toast the bread on both sides and top with the warm liver pâté.
  • Serve immediately.

Number of servings (yield): 6

Ribollita: Hearty Tuscan Bean Soup

Ingredients

  • 1 carrot, roughly chopped
  • 1 onion, roughly chopped
  • 1 celery rib, roughly chopped
  • Tuscan extra-virgin olive oil
  • 3 ripe tomatoes, peeled, seeded and chopped
  • Small bunch of fresh thyme
  • 2 medium potatoes, peeled and diced
  • 750 g cavolo nero, rinsed and cut into strips
  • 250 g fresh beans (or 150 g dried beans, soaked overnight)
  • 2 liters boiling water
  • Salt
  • Freshly ground black pepper
  • 4 slices stale Tuscan bread, toasted and rubbed with garlic

Instructions

  • Heat a good drizzling of olive oil in a terracotta pot and add the chopped carrot, onion and celery.
  • After sautéing for about 10 minutes add the tomatoes, the thyme and the chopped potatoes.
  • Allow to cook for another 10 minutes.
  • Add the cavolo nero and the beans, cover with the boiling water, season with salt and pepper and leave to cook over a low heat for 2 hours or until beans are cooked.
  • Using a potato masher, reduce part of the soup to a purée leaving some of the beans and vegetables whole. (You could also whiz half the soup in a food processor then return to the pot.)
  • Arrange the toasted bread in the bottom of 4 soup dishes and ladle soup on top.
  • Season with more pepper, finish with a generous drizzling of olive oil and serve.

Number of servings (yield): 6

Pappardelle con la Lepre: Pappardelle with Hare sauce

Ingredients

  • 700 g hare (or rabbit) meat
  • 50 g butter
  • 50 g pancetta, minced
  • ½ onion, minced
  • ½ celery rib, minced
  • 1 clove of garlic, minced
  • Salt and freshly ground black pepper
  • 1 tablespoon flour
  • 1 glass of dry white wine
  • 400 g pappardelle pasta

Instructions

  • Cut the hare into very small pieces, almost mincing it.
  • Heat the butter in a terracotta pot and add the pancetta, onion, celery and garlic and cook over a low heat until onion is soft and transparent.
  • Add the meat, stirring well and season with salt and pepper.
  • When meat has browned, sprinkle in the flour and cook for a couple of minutes before pouring in the white wine.
  • Continue to simmer over a low heat until meat is cooked and sauce has reduced somewhat and adding a little water if necessary.
  • Adjust seasoning.
  • Cook the pappardelle in abundant salted boiling water until al dente.
  • Drain pasta, add to the sauce and toss well.
  • Serve immediately.

Number of servings (yield): 4

Arista: Roast Loin of Pork

Ingredients

  • 1 pork loin approx. 1.25 kg
  • 2 cloves of garlic
  • Few sprigs of fresh rosemary
  • Few fresh sage leaves
  • Few sprigs of parsley
  • Extra-virgin olive oil
  • Salt
  • Pepper

Instructions

  • Mince the garlic and herbs together with a good pinch of salt and pepper and mix with a little olive oil to create a paste.
  • With a sharp knife, cut a few slits in the pork loin and insert a little of the herb mixture into the slits.
  • Rub the remaining herbs all over the outside of the meat and place in a roasting tin.
  • Drizzle generously with extra-virgin olive oil and place in an oven preheated to 400ºF.
  • After 10 minutes, lower heat to 350 ºF and continue to cook for a further 50 minutes.
  • Remove from oven and allow to sit for 10 minutes before slicing and serving.

Number of servings (yield): 4

Panforte: Spiced Christmas Cake

Ingredients

  • 200 g almonds
  • 100 g walnuts
  • 100 g hazelnuts
  • 150 g candied orange and lemon peel, chopped
  • 100 g dried figs, chopped
  • ¼ tsp ground cloves
  • ½ tsp ground coriander
  • 1 tsp cinnamon
  • Pinch white pepper
  • Generous pinch of freshly grated nutmeg
  • 50 g cocoa powder
  • 75 g type 00 flour
  • 175 g honey
  • 100 g sugar
  • 25 g icing sugar plus 1 tsp cinnamon

Instructions

  • Preheat oven to 350°F, and line a buttered 24cm round cake tin with rice paper.
  • (Otherwise, buttered, floured baking parchment will do.)
  • Toast the three types of nuts under a hot grill, being careful not to burn them, then chop or whiz briefly in a food processor.
  • Place nuts into a bowl and add the candied peel, the figs and all the spices.
  • Sieve in the cocoa powder and the flour and mix well.
  • In a small, thick-bottomed pan (or in the microwave), gently heat the honey then add the sugar stirring continuously until the honey is hot and the sugar is perfectly incorporated.
  • Pour honey mixture immediately over the fruits and nuts and stir gently until well mixed.
  • Spoon mixture into the prepared cake tin, smoothing the top with the spoon.
  • Bake for 40 minutes until dry.
  • Allow to cool slightly then remove cake from tin and place on a wire rack.
  • Once completely cool, dust the top of the cake with the icing sugar mixed with the cinnamon.
  • Alternatively, cake can also be covered with melted dark chocolate.
  • Wrapped well in foil, this cake will keep for up to a couple of months.

Number of servings (yield): 1 cake

Cantucci: Tuscan Almond Cookies

Ingredients

  • 300 g whole almonds with skin
  • 3 eggs, beaten
  • 150 g butter
  • 500 g sugar
  • 1 tsp vanilla essence
  • Juice and grated zest of 1 orange
  • 500 g all purpose flour
  • 1½ tsp baking powder
  • Pinch of salt
  • Butter

Instructions

  • Beat the eggs with the butter and sugar and the vanilla essence until they become light and frothy.
  • Add the grated orange zest.
  • Toast the almonds under a hot grill taking care not to let them burn and crush them roughly, leaving some larger pieces.
  • Sieve the flour, baking powder and the salt into a large bowl and mix well.
  • Stir in the egg mixture until all the ingredients are well combined then incorporate the crushed toasted almonds.
  • Line a baking sheet with oven paper and form logs of cake mixture about 6 – 7 cm wide and 2 cm high.
  • (You might find this easier to do if you dip your hands into a bowl of cold water while working.)
  • Bake for 15 minutes in an oven preheated to 350°F then remove from oven. (Leave oven on.)
  • Let them sit for about 5 minutes then, using a serrated knife, cut logs on the diagonal into 1 cm thick slices.
  • Place the cantucci on the baking sheet, cut side down, and bake for a further 15 – 20 minutes, turning once during baking.
  • Cool on a baking rack and store in an airtight tin.
  • Accompany with a glass of vin santo.

Trentino-Alto Adige

This region lies to the extreme north-east of Italy and borders with Austria. In truth, the cooking of Altro Adige is almost completely Austrian in nature, with pasta, for example, making only a minor appearance in traditional cuisine. Next door in Trentino, however, the cuisine is more recognizably Italian with polenta appearing in its many guises. Pork is common (think of the wonderful speck), as are mushrooms and chestnuts, and the vast Alpine pastures ensure there are some fine cheeses such as the delicious Vezzena. Another of Trentino’s most prized products is the apple, with this region supplying most of Italy with a delicious range of varieties. Sweets and desserts are excellent and often Austrian in origin as can be seen by their names: strudel, zelten and krapfen.

Traditional dishes:

Polenta e Funghi: Polenta with Mushrooms

Ingredients

  • 400 g yellow polenta flour
  • 750 ml milk
  • 750 ml water
  • 500 g wild mushrooms
  • Butter
  • Extra-virgin olive oil
  • 2 cloves of garlic
  • White wine
  • Small bunch of parsley, finely chopped
  • Salt
  • Freshly ground pepper

Instructions

  • Gently clean the mushrooms and cut into pieces.
  • Heat 50 g butter and a tablespoon olive oil in a frying pan and sauté the garlic until it turns golden brown.
  • Throw in the mushrooms, toss well for a couple of minutes then douse with the white wine.
  • Season with salt and pepper.
  • Cook over a medium heat for about 20 minutes, adding a little water or broth if necessary.
  • Stir in the chopped parsley.
  • Meanwhile, pour the milk into a large pan and add 750 ml water.
  • Bring to the boil, salt, and slowly pour in the polenta flour in a steady stream, stirring continuously.
  • Cook the polenta over a low-medium heat for about 45 minutes or the time indicated on the packet, stirring continuously.
  • Once ready, pour the polenta into 4 deep serving dishes.
  • Create a well in the center of each serving and fill with the mushrooms and their juices.
  • Serve immediately.

Number of servings (yield): 4

Canederli allo Speck en Brodo: Speck Dumplings in Broth

Ingredients

  • 4 small stale bread rolls
  • 150g speck, diced
  • 1 tbsp  parsley, finely chopped
  • 3 eggs
  • 2 cups hot milk
  • 1 small onion, finely diced
  • 50 g butter
  • 75 g flour
  • 1¼ liters beef broth, very hot
  • 2 tbsp chives, chopped

Instructions

  • Cut the bread rolls into small pieces and place them in a large terracotta pot.
  • Add the speck and the parsley.
  • Beat the eggs with the milk and pour over the bread mixture.
  • Mix well and leave to ‘rest’ for 30 minutes.
  • Melt the butter in a frying pan and sauté the onion until it is soft and transparent.
  • Add the fried onion to the bread mix along with the flour and season well with salt and pepper.
  • Mix well and form a series of small balls by rolling the mixture between your palms.
  • Cook dumplings for about 15 minutes in a large pan of salted water, then drain.
  • Divide the hot broth between the serving dishes, add the cooked canederli and garnish with the chopped chives.

Number of servings (yield): 4-6

Cervo al Ginepro: Venison in Juniper Sauce

Ingredients

  • 1 kg cubed venison
  • 1 carrot, chopped
  • 1 onion, chopped
  • 1 rib of celery, chopped
  • 2 cloves
  • 8 juniper berries
  • Small sprig of rosemary
  • 2 bay leaves
  • 1½ glasses of dry red wine
  • 50 ml olive oil

Instructions

  • Place the venison in a large bowl with the vegetables, cloves, juniper berries, rosemary, bay leaves and wine and leave to marinade overnight in the refrigerator.
  • The next day, drain the meat from the marinade.
  • Heat the olive oil in a large terracotta pot.
  • Sear meat until the venison has browned on all sides.
  • Add the marinade and the rest of the ingredients to the pot.
  • Season with salt and pepper.
  • Cook over a low heat for about 2 – 2 ½ hours or until the venison is tender.
  • Remove the meat from the pot and keep warm, and discard the rosemary and bay leaf.
  • Meanwhile, push the remaining juices and vegetables through a vegetable mill to make the sauce.
  • Serve the venison hot and cover with the sauce.

Number of servings (yield): 6

Fritto di Mele: Fried Apples

Ingredients

  • 4 apples
  • 2 eggs, beaten
  • Fine breadcrumbs
  • Olive oil for frying
  • Icing sugar

Instructions

  • Peel and core apples and cut into slices.
  • Dip them in the beaten egg, then in the breadcrumbs.
  • Heat the olive oil in a deep saucepan and fry the slices, two at a time until golden brown all over.
  • Remove and drain on kitchen paper.
  • Serve hot, sprinkled with icing sugar.

Number of servings (yield): 4

Kastanientorte: Chestnut Cake

Ingredients

  • 1 kg chestnuts
  • 25o g sugar
  • 6 eggs, separated
  • 1 tsp vanilla essence
  • 500 ml whipped cream

Instructions

  • Boil the chestnuts until cooked, then peel and push through a vegetable mill to obtain a purée, reserving a handful of whole chestnuts for the decoration.
  • Beat the sugar with the egg yolks until pale and fluffy.
  • Whisk three of the egg whites until they reach the soft peak stage.
  • Gently fold the egg whites into the sugar mix, then incorporate the chestnuts. (Reserve three unused whites for other use).
  • Place mix in a well buttered round cake tin and bake at 300ºF for about 45 minutes.
  • Allow to cool.
  • Once cool, slice the cake into two layers and spread about half of the whipped cream over the bottom layer.
  • Place the other layer on top and spread remaining cream around sides and over the top of cake.
  • Decorate with the reserved chestnuts.

Number of servings (yield): 1 cake

Sicilia

Sicilia, perhaps more than any other Italian region, wears its history on its sleeve, and this is especially true of its cuisine. Greeks, Saracens, Normans and Arabs all left their mark, meaning that today you can still find the ingredients and cooking styles they brought with them on their visits. Sicilians love their fish, their vegetables and their pasta, so expect to find dishes like pasta con le sarde, pasta alla Norma or pasta al pesto Trapanese, and also the island’s fabulous cous cous that can be eaten with fish, vegetable or meat sauces. Sweets and desserts are also sublime with good use being made of the island’s fine ricotta, almonds, pistachios and citrus fruits

Traditional dishes:

Caponata: Sweet and Sour Eggplant

Ingredients

  • 1 kg eggplant
  • Extra-virgin olive oil
  • 1 onion, finely chopped
  • 450 g peeled, seeded tomatoes (or use tinned tomatoes)
  • Handful of fresh basil, chopped
  • 1 celery rib, finely chopped
  • 1 tablespoon of capers, rinsed of salt
  • 25 g sultanas (raisins)
  • 50 g green olives
  • 25 g sugar

Instructions

  • Peel the eggplant and cut into a smallish dice.
  • Heat 150 ml olive oil in a large frying pan and fry the eggplant until colored on all sides.
  • Remove and drain on kitchen paper.
  • Drain off most of the oil (if there is any left), leaving only a few tablespoons.
  • In this oil, fry the chopped onion until it is soft and transparent.
  • Add the tomatoes and basil and cook over a medium heat until the sauce has thickened somewhat.
  • Season lightly with salt.
  • In another pan, heat a drizzling of olive oil and sauté the chopped celery along with the capers, sultanas and olives.
  • Add the tomato sauce to the celery mix and sprinkle over the sugar, stirring until sugar has melted.
  • Stir in the fried eggplant and serve warm.

Number of servings (yield): 4-6

Sarde a Beccafico: Stuffed Sardines

Ingredients

  • 1 kg fresh small sardines
  • Extra-virgin olive oil
  • 150 g homemade breadcrumbs
  • 50 g sultanas (raisins), soaked and roughly chopped if large
  • 50 g pine nuts
  • 3 salted anchovies, rinsed and bones removed
  • Handful of parsley, finely chopped
  • 1½ sweet red onion, finely minced
  • 1 tablespoon of capers, rinsed of salt
  • Juice and grated zest of 1 orange
  • Pinch of sugar
  • 2 bay leaves, crumbled
  • Salt
  • Pepper

Instructions

  • Clean the sardines, removing the scales, the head and the backbone, but leaving the tail.
  • Rinse and leave to drain on kitchen paper.
  • In a frying pan, heat 100 ml of olive oil and add almost all of the breadcrumbs, leaving a handful to finish dish later.
  • Sauté breadcrumbs until they are golden brown, stirring continuously.
  • Place sautéed breadcrumbs in a bowl and mix with the sultanas, pine nuts, chopped anchovies, parsley, onion, capers, grated orange zest, the sugar and a little freshly ground pepper.
  • Stuff the sardines with this mixture and roll them closed.
  • Place rolled sardines in an oiled, ovenproof dish along with the crumbled bay leaves.
  • Scatter remaining breadcrumbs over the top, drizzle with a little olive oil and cook for 15 minutes at 325 ºF.
  • Remove from oven, sprinkle with the orange juice and serve immediately.

Number of servings (yield): 4-6

Pasta alla Norma: Baked Penne with Eggplant

Ingredients

  • 400 g penne
  • Extra-virgin olive oil
  • 1 clove of garlic
  • 600 g peeled and seeded tomatoes (or use tinned tomatoes)
  • 10 leaves of fresh basil, torn
  • 1 large eggplant
  • 50 g salted ricotta, grated

Instructions

  • Heat a drizzling of olive oil in a pan and add the clove of garlic.
  • Sauté until the garlic has turned golden brown then discard garlic.
  • Add the tomatoes and the basil leaves and cook over a medium heat for 15 minutes.
  • Salt to taste.
  • Cut the eggplant into thin strips and fry in abundant olive oil until golden in color.
  • Remove and drain eggplant on kitchen paper. Add eggplant to the tomato sauce.
  • Meanwhile, cook the pasta in abundant boiling salted water and drain as soon as it is cooked al dente.
  • Toss pasta into the pan with the tomato sauce and the eggplant, toss together over a medium heat and serve immediately with the grated salted ricotta.

Number of servings (yield): 4

Pesce Spada alla Griglia: Grilled Swordfish

Ingredients

  • 4 slices of swordfish
  • 75 ml extra-virgin olive oil
  • 2 tablespoons of white wine vinegar
  • 10 fresh mint leaves, finely chopped
  • Salt

Instructions

  • Whisk together the oil, vinegar, mint and a pinch of salt.
  • Place the swordfish in a shallow dish and cover with the marinade, turning so fish is coated evenly.
  • Leave for at least half an hour.
  • Cook over a grill or barbeque until fish is cooked on the outside and opaque on the inside. (Don’t be tempted to overcook.)
  • Serve hot, drizzled with remaining marinade and a final pinch of salt.

Number of servings (yield): 4

Sorbetto all’Arancia: Orange Sorbet

Ingredients

  • 8 blood oranges
  • 2 lemons
  • 300 g sugar
  • 600 ml water
  • 1 egg white, well whisked

Instructions

  • Remove the zest from one of the oranges and cut into julienne.
  • Juice the oranges and lemons and filter juice.
  • Place the sugar and water in a small pan with half the fruit juice and simmer for 5 minutes.
  • Add the orange zest, remove from heat and leave to marinade for an hour.
  • Filter and mix with the remaining juice and chill for at least 2 hours.
  • Pour into an ice cream machine and when sorbet is almost ready, add the egg white.
  • Once sorbet is ready, either serve immediately or freeze until ready to serve.

Number of servings (yield): 6

 

Sardegna

Perhaps surprisingly, the people of the island of Sardegna are not much of a seafaring bunch, and are more at home inland among the region’s wild mountainous regions. Towns near the coast, of course favor a fish based cuisine, with everything from simple red mullet and its roe to lobster on offer, whereas inland, lamb and pork rule supreme. The island’s famous ‘porceddu’, whole roast piglet, is one of it’s best known pork dishes, but all types of salami and pork products are common. The local sheep’s milk cheeses are second to none, with pecorino Sardo arriving on tables all over Italy, but younger cheeses and goat’s milk cheeses are also produced. Local bread is very good, and sweetmeats, seadas for example, normally involve the use of the island ricotta and delicious honey.

Traditional dishes:

Gnocchetti Sardi al Pomodoro: Gnocchetti Pasta with Tomato Sauce

Ingredients

  • 400 g gnocchetti pasta
  • 1 onion, thinly sliced
  • 75 ml extra-virgin olive oil
  • 500 g tinned tomatoes, chopped
  • Few leaves of fresh basil, chopped
  • 50 g Sardinian pecorino, grated
  • Salt
  • Pepper

Instructions

  • Heat the oil in a frying pan and fry the onions until they are soft and transparent.
  • Add the tomatoes and cook for 10 – 15 minutes.
  • Season with salt.
  • Toss in the basil and cook sauce until the sauce has thickened slightly.
  • Meanwhile, cook the pasta in abundant, salted water.
  • When pasta is cooked al dente, drain and add to the tomato sauce.
  • Toss well, then serve with a good sprinkling of grated pecorino.
  • As a variation, add a little crumbled sausage meat to the sauce while cooking the onion, and proceed with recipe as normal.

Number of servings (yield): 4

Linguine al Sugo di Aragosta: Linguine with Lobster Sauce

Ingredients

  • 400 g linguine
  • 1 lobster, cut into chunks
  • 75 ml extra-virgin olive oil
  • 1 small onion, finely chopped
  • 1 clove of garlic
  • 1 small chilli pepper, finely chopped
  • 1 bay leaf
  • 450 g tinned tomatoes
  • Salt
  • Pepper

Instructions

  • Heat the olive oil in a large frying pan and sauté the onion, garlic and chilli pepper.
  • When onion and garlic are soft and transparent, add the chopped lobster to the pan and sauté together for a couple of minutes.
  • Add the bay leaf and the tomatoes.
  • Season with salt.
  • Cook over a medium heat until the lobster is cooked and the sauce has thickened.
  • Meanwhile, cook the linguine in abundant, salted water until pasta is cooked al dente.
  • Drain, and add the linguine to the pan with the lobster and toss well together.
  • Serve immediately.

Number of servings (yield): 4

Gallina col Mirto: Boiling Fowl with Myrtle

Ingredients

  • 1 boiling fowl (or chicken)
  • 1 onion, roughly chopped
  • 1 carrot, roughly chopped
  • 2 celery ribs, roughly chopped
  • Handful of parsley
  • 6 juniper berries
  • Myrtle leaves
  • Salt

Instructions

  • Rinse hen and pat dry.
  • Fill a large pan with lightly salted, boiling water.
  • Place boiling fowl in the boiling water along with the onion, carrot, celery, parsley and juniper.
  • Cover pan and simmer until boiling fowl is tender.
  • Drain fowl and while it is still steaming hot, place on a large serving dish lined with myrtle leaves.
  • (Reserve broth, freezing if necessary until you need to use it.)
  • Cover fowl with more leaves and wrap the whole dish in kitchen foil.
  • Leave to cool in this way, and serve cold the following day.
  • This dish can also be prepared by steaming the fowl over a bed of myrtle and leaving it to cool, covered, in the cooking pan.

Number of servings (yield): 4

Sarde Impanate e Fritte: Fried Sardines

Ingredients

  • 1 kg very fresh, small sardines
  • 2 eggs, beaten
  • 75 g flour
  • Vegetable oil for frying
  • Salt
  • 1 lemon

Instructions

  • Clean the sardines, removing the scales, the head and the backbone, but leaving them joined at the tail.
  • Rinse and leave to drain on kitchen paper.
  • Heat the oil in a frying pan.
  • Dip the sardines into the beaten egg then into the flour and fry until golden brown on both sides.
  • Drain on kitchen paper and serve immediately with a sprinkling of salt and a few lemon wedges.

Number of servings (yield): 4

Seadas: Sweet Fried Ricotta Ravioli

Ingredients

  • 250 g flour
  • Pinch of salt
  • 1 tablespoon of shortening
  • 200 g ricotta
  • Grated zest of 1 orange
  • Grated zest of 1 lemon
  • 1 shot glass of mirto or grappa
  • 200 g chestnut honey
  • Vegetable oil for frying
  • Icing sugar

Instructions

  • In a small bowl, mix together the ricotta, the grated zest of the orange and lemon and the mirto.
  • Place the flour and the salt in a large bowl, and rub in the shortening.
  • A little at a time, add enough hot water to obtain a pliable dough.
  • Roll the dough out thinly and cut out a series of 10 cm circles.
  • On half of them, place a spoonful of the ricotta filling and place the remaining circles on top, pressing firmly with your fingers or the tines of a fork to seal around the edges.
  • In a small pan, heat the honey until just melted.
  • Meanwhile, heat the oil in a deep pan and fry the seadas until golden brown on both sides.
  • Drain on kitchen paper then cover in the melted honey and finish with a sprinkling of icing sugar.
  • Serve immediately.

Number of servings (yield): 4

Puglia

The hot southern area of Puglia has a Mediterranean style of cuisine that reflects its geography and culinary history. The region’s superb olive oil is present in every facet of cooking here, and many an antipasto has been created from a simple selection of raw vegetables dipped in a small bowl of local oil. Fish is abundant, and the freshness of the catch is often celebrated by eating fish raw, be it swordfish, sea bream, shellfish, octopus or the delicious orange flesh of sea urchin so popular along the shores near Bari. Cheese is also excellent, with mozzarella, scamorza and burrata representing some of the favorites, and the region’s vast selection of pasta is of exceptional quality. Meat normally means lamb or goat, simply grilled, but no visit to Puglia is complete without having tried the area’s tasty bread.

Traditional dishes:

Favetta: Fava Bean Purée

Ingredients

  • 500 g shelled fava beans (broad beans)
  • 1 clove of garlic, finely chopped
  • Juice of 1 lemon
  • Extra-virgin olive oil
  • 4 sprigs of fresh thyme, leaves removed
  • Salt
  • Freshly ground black pepper

Instructions

  • Blanch the beans in salted boiling water, and drain as soon as they are tender, 2 – 5 minutes, depending how old they are.
  • Run under cold water then remove their outer shells.
  • In a food processor, whiz the fava beans with the garlic, lemon juice, thyme leaves and slowly add as much oil as you need to obtain a rich, smooth cream.
  • Season with salt and freshly ground black pepper and serve with some braised chicory.

Number of servings (yield): 4

Insalata di Arance: Orange Salad

Ingredients

  • 4 large oranges
  • Few crisp lettuce leaves
  • Extra-virgin olive oil
  • Salt
  • Freshly ground black pepper

Instructions

  • Peel orange and cut into segments, taking care to remove any pith and membrane.
  • Arrange the crisp salad on a serving dish and season lightly.
  • Place the orange segments on top, season with salt and pepper and garnish with a drizzling of extra-virgin olive oil.
  • Delicious served with grilled salmon.

Number of servings (yield): 4

Orecchiette con Cime di Rapa: Oricchiette with Broccoli Rabe

Ingredients

  • 700 g broccoli rabe
  • 500 g fresh orecchiette pasta
  • 2 cloves of garlic
  • 3 salted anchovies, rinsed and chopped
  • Pinch of dried chili pepper
  • Extra-virgin olive oil

Instructions

  • Trim and rinse the broccoli rabe and cook in boiling salted water until tender.
  • Drain and reserve the cooking water.
  • Heat a generous drizzling of olive oil in a pan, add the garlic and sauté until garlic turns golden brown.
  • Discard garlic and add the chopped anchovies.
  • Add the roughly chopped broccoli rabe and the chilli pepper and cook over a medium heat for 5 minutes.
  • Meanwhile, bring the broccoli cooking water back to the boil, add a little more salt if necessary, and cook the pasta until it is al dente.
  • Drain pasta and add to the broccoli.
  • Toss well together and serve immediately.

Number of servings (yield): 4-6

Seppie Ripieni: Stuffed Cuttlefish

Ingredients

  • 1 kg cuttlefish, cleaned and boned
  • 100 g homemade breadcrumbs
  • 1 clove of garlic, minced
  • 2 eggs, beaten
  • 1 tbsp of capers, rinsed
  • 1 salted anchovy, rinsed and chopped
  • Handful of parsley, finely chopped
  • 25 g pecorino cheese
  • Extra-virgin olive oil

Instructions

  • To make the filling, mix the breadcrumbs with the garlic, the eggs, parsley, capers, anchovy, parsley and pecorino cheese.
  • Season to taste with salt and parsley.
  • Stuff the cuttlefish with the filling and close each one with a toothpick.
  • Place cuttlefish in an oiled ovenproof dish, drizzle with a little olive oil and cook for 40 – 45 minutes at 350ºF.

Number of servings (yield): 4

Torta di Mandorla: Almond Cake

Ingredients

  • 3 eggs
  • 300 g sugar
  • 100 g butter
  • 250 g flour
  • 1½ teaspoons baking powder
  • Pinch of salt
  • 300 g ground almonds
  • Icing sugar for decoration

Instructions

  • Beat the eggs with the sugar and the butter until they are light and fluffy.
  • Sieve in the flour with the baking powder and the salt, then add the ground almonds.
  • Gently fold the dry ingredients into the egg mixture then pour batter into a round buttered cake tin.
  • Bake in an oven preheated to 360ºF for about 30 minutes or until cake is cooked in the center.
  • Allow to cool and serve with a dusting of icing sugar.

Number of servings (yield): 1 cake

Piedmont

Bordering France in the north, Piemonte’s cuisine undoubtedly has a French quality to it, but is perhaps best known for its excellent rice and risottos. Pasta here plays second fiddle to the local qualities of rice, namely those from Vercelli and Novara. Beef here is superb, as are the cheeses, many of which are made with the milk from herds that graze on Alpine pastures. The region hosts the now world famous Slow Food Exhibition which takes place in Torino, and also ‘Cheese’, which is held in the town of Bra. The small town of Alba is known for its excellent white truffles – the zone also offers a delicious range of mushrooms, while Torino is appreciated for its coffee culture and its mouth-watering gianduia chocolates. The red wines of Piemonte are some of the best in the world and would make a good accompaniment to a hearty dish of bollito misto, the local boiled meat dish.

Traditional dishes:

Bagna Caôda: Hot Garlic Dip

Ingredients

  • 2 bulbs of garlic
  • 250 ml milk
  • 100 g plump, salted anchovies
  • 200 ml extra-virgin olive oil
  • 50 g butter
  • Selection of sliced vegetables (cardoons, Jerusalem artichokes, carrots, endives, spring onions, peppers)

Instructions

  • Peel the garlic, and place in a terracotta pot with the milk.
  • Simmer until the garlic is cooked and has lost some of its strong flavor.
  • Drain cooked garlic and push through a sieve.
  • Discard milk.
  • Rinse the anchovies, remove any visible bones and crush in a mortar and pestle.
  • Place garlic and crushed anchovies in the terracotta pot along with the oil and the butter.
  • Cook over a low to medium heat for 15 minutes.
  • Place the oil mixture at the center of the table over a source of heat (like you would a fondue) and with long forks, dip vegetables in this delicious garlicky oil.
  • Serve with lots of crusty bread.

Risotto alla Piemontese: Risotto Piemontese Style

Ingredients

  • 350 g Carnaroli rice
  • 2 tablespoons of butter
  • ½ onion, finely chopped
  • ½ glass of dry white wine
  • 1¼ liters of homemade meat broth
  • Salt
  • Freshly ground pepper
  • 50 g grated Grana or Parmesan cheese

Instructions

  • Melt about two thirds of the butter in a large pan and cook the chopped onion until it is transparent.
  • Add the rice and cook for two minutes until all the grains are coated in butter and are translucent.
  • Pour in the wine and cook until it has evaporated.
  • Add the broth, a ladleful at a time, waiting until the broth has been absorbed before adding any more.
  • When rice is cooked al dente and the risotto is nice and creamy, taste and season with salt and pepper.
  • Remove from the heat, beat in the remaining butter and stir in the grated Grana or Parmesan cheese.
  • Leave to rest for a minute then serve.

Number of servings (yield): 4

Bollito Misto: Mixed Boiled Meats

Ingredients

  • 1 kg beef (shoulder or brisket)
  • 500 g neck or breast of veal
  • Small veal’s tongue
  • 2 carrots, roughly chopped
  • 2 onions, roughly chopped
  • 2 thick celery ribs, roughly chopped
  • ½ calf’s head (or substitute with 500 g beef, veal or pork meat)
  • 1 cooking hen or chicken, about 1 kg
  • 500 – 600 g cotechino (pork sausage)
  • Salt
  • Pepper

Instructions

  • Bring a very large pan of salted water to the boil.
  • Slip in the beef, veal and tongue and the roughly chopped vegetables.
  • Allow to simmer for about an hour.
  • Add the calf’s head and the hen or chicken and continue to simmer for another hour or until all the meats are cooked and fork tender.
  • Meanwhile, cook the cotechino separately by pricking the skin with a knife and simmering it in a small pan of water until cooked – 15 to 20 minutes.
  • When all meats are cooked, remove large pan from heat and add the cooked cotechino.
  • Keep warm until ready to serve.
  • Traditionally, these boiled meats are served with a selection of green and red sauces, mustard and horseradish.

Number of servings (yield): 6-8

Brasata al Barolo: Beef Braised in Barolo Wine

Ingredients

  • 1 kg boneless beef chuck roast
  • 2 carrots, roughly chopped
  • 2 celery ribs, roughly chopped
  • 1 onion, roughly chopped
  • Sprig of rosemary
  • 4 cloves
  • Small sprig of fresh thyme
  • 1 clove of garlic
  • 1 large bay leaf
  • Small piece of cinnamon
  • 4 grains of black pepper
  • 6 juniper berries
  • 1 bottle of young Barolo wine
  • 50 g flour
  • 50 g butter
  • Splash of brandy
  • Salt
  • Pepper

Instructions

  • Place the meat in a large terracotta pot or Dutch oven along with the chopped vegetables and all the spices.
  • Pour in the Barolo.
  • Cover and leave to marinade in a cool place, preferably not in the refrigerator, for 24 hours, turning the meat every so often to ensure it marinades evenly.
  • Once fully marinated, remove beef from wine and spices, pat dry then coat in flour.
  • Heat the butter in a large terracotta pot or Dutch oven and sear the beef on all sides.
  • Remove the chopped carrots, onions and celery from the wine and add to the meat.
  • Cook for a further 5 minutes, then strain the wine from the spices and add.
  • Place the spices in a small muslin bag and add to meat.
  • Season with salt and pepper and simmer for 2 ½ – 3 hours, occasionally turning the meat and skimming off any froth that floats to the surface, adding hot water as necessary if the sauce dries out.
  • Remove meat from pot and keep warm.
  • Pass the sauce through a food mill, vegetables and all, add a splash of brandy, adjust seasoning and cook over a medium heat until it reaches desired thickness.
  • To serve, slice the beef, cover with sauce, and accompany with mashed potatoes or polenta.

Number of servings (yield): 4-6

Zabaione

Ingredients

  • 8 large, fresh egg yolks
  • 8 dessertspoons of caster sugar
  • 8 dessertspoons of Marsala or other dessert wine

Instructions

  • In a deep bowl, whisk the egg yolks with the sugar until pale and fluffy.
  • Little by little, add the Marsala, whisking continuously until it is has been completely absorbed by the eggs.
  • Place the bowl over a bain marie, making absolutely sure that the water is hot but that it never boils.
  • Continue whisking the mixture over the bain marie for 10 -15 minutes or until it becomes thick and velvety.
  • Serve immediately in pretty wine glasses and accompany with dry cookies.

Number of servings (yield): 4-6

Molise

A small region rich in farmland, Molise has some excellent produce to offer. Its extensive pastures ensure a delicious range of cheeses with mozzarella, scamorza, caciocavallo, burrata and pecorino among the favorites. Polenta is commonly used in the north, the south preferring pasta such as lasagnelle, fusilli, taccozze and cavatelli. A variety of fish dishes and soups are to be enjoyed along the coast.

Traditional dishes:

Riso e Verza: Rice with Savoy Cabbage

Ingredients

  • 1 savoy cabbage
  • 1 small onion, finely chopped
  • 2 tomatoes, peeled and chopped
  • 200 g rice
  • 50 ml extra-virgin olive oil
  • Salt
  • Small pan of hot water
  • Handful of grated Parmesan cheese
  • 50 g pancetta, fried, drained and cut in small pieces

Instructions

  • Clean the cabbage carefully and chop finely.
  • Heat the oil in a large terracotta casserole and cook the onion until it becomes transparent.
  • Add the cabbage and cook for a further five minutes.
  • Add the tomatoes and the rice, salt to taste and sauté for 5 minutes.
  • Start adding the hot water, a little at a time until the rice is cooked and the mixture is still loose.
  • Remove from heat, and leave for a couple of minutes, stirring once or twice.
  • Sprinkle over the grated Parmesan, stir and garnish with the crispy pancetta.
  • Serve immediately.

Number of servings (yield): 4-6

Tagliolini di Campobasso: Tagliolini from Campobasso

Ingredients

  • 300 g fresh tagliolini
  • 3 tablespoons extra-virgin olive oil
  • 1 onion, finely sliced
  • ½ chili pepper
  • 75 g prosciutto crudo
  • 1 small bunch of parsley, finely chopped
  • Salt
  • Freshly ground black pepper

Instructions

  • Bring a large pan of salted water to the boil, ready to cook the pasta.
  • Heat the oil in a frying pan and add the sliced onion and the chilli pepper.
  • Cook over a low heat until the onion becomes soft and transparent, stirring often with a wooden spoon.
  • Meanwhile cook the pasta in the boiling water.
  • Cut the prosciutto into thin strips and add to the frying pan.
  • Cook for a couple of minutes, add a little of the pasta water.
  • Season with salt and freshly ground black pepper.
  • As soon as the pasta is cooked, drain and place it in the pan with the onion.
  • Toss together well, add the parsley and serve immediately.

Number of servings (yield): 4

Agnello e Piselli: Lamb with Peas

Ingredients

  • 75 ml olive oil
  • 1 onion, very thinly sliced
  • 1 small bunch parsley, finely chopped
  • 1 kg lamb (leg or shoulder), cut into small chunks
  • 1 glass dry white wine
  • 800 g fresh peas (subsequently shelled) or 300 g frozen peas
  • 6 eggs
  • 100 g grated Pecorino cheese
  • Salt
  • Freshly ground black pepper

Instructions

  • Heat oil in a pan or terracotta pot and add the onion and half the of parsley.
  • Cook over a medium heat until onion begins to change color.
  • Toss in the chunks of lamb and cook for a few minutes stirring often to stop it sticking to bottom of pan.
  • Pour in the wine, season with salt and pepper and cover with a lid.
  • Once lamb is well on its way to being cooked (after 40 minutes or so), add the peas.
  • Adjust seasoning and continue to cook.
  • Meanwhile, beat the eggs with the grated pecorino, salt and pepper and the remaining parsley.
  • Once the peas are cooked, add the egg mixture to the lamb, simmer for 5 minutes, then put in an oven preheated to 300 ºF until a golden brown crust forms on the surface.
  • Remove from oven, allow to sit for 5 minutes, then serve.

Number of servings (yield): 4

Capone Imbottito: Stuffed Capon

A capon is a young cockerel that has been castrated and fattened, an antique practice that yields particularly tender meat. Of course a good quality free range chicken could be substituted but will take a bit longer to cook.

Ingredients

  • 1 capon, 3 – 4kg, with giblets
  • For the stuffing:
  • 25 ml olive oil
  • 300 g homemade breadcrumbs
  • Pinch of salt
  • 1 small clove garlic, finely chopped
  • Handful of flat leaf parsley, finely chopped
  • 50 g Parmesan
  • 4 eggs, beaten
  • For the sauce:
  • 50 ml olive oil
  • ½ onion, finely chopped
  • Cup of water
  • 200 g tomato concentrate
  • ½ liter of water

Instructions

  • To make the stuffing, chop giblets into small pieces.
  • Heat the olive oil in a small frying pan and gently fry the giblets.
  • Once cooked, mix with the breadcrumbs, salt, garlic, parsley, Parmesan, and beaten egg.
  • Sprinkle the cavity of the capon with a pinch of salt, add the stuffing and sew the opening closed.
  • Place the capon in a large terracotta pot along with 50ml of olive oil, the onion and the cup of water.
  • Cook uncovered over a medium heat until the water has almost completely evaporated, turning capon from time to time to give it a nice golden brown color all over.
  • This stage normally takes 40 – 50 minutes.
  • Next, mix the tomato concentrate with the ½ liter of water and add to pot.
  • Cover and cook over a low heat until an obvious layer of oil has formed on the surface of the tomato sauce. (3 hours or more, depending on size of bird.) This is a sign that the capon is perfectly cooked.
  • Glaze capon with a few spoonfuls of the sauce and serve with slices of the stuffing and perhaps some fried polenta chips.
  • (Traditionally the sauce would have been used to flavor pasta – usually a long pasta like spaghetti or bucatini – for the first course of the Christmas dinner, but it can just as easily be kept for Boxing day. Skim some of the oil from the sauce and simmer, uncovered, over a medium heat until it has reduced somewhat.)

Number of servings (yield): 6-8

Pere sott’Aceto: Pickled Pears

Hardly a recipe really, but these pears are quite delicious served with cheese or as an accompaniment to meat dishes.

Ingredients

  • Firm ripe pears
  • White wine vinegar

Instructions

  • Wash and dry pears well (do not peel or remove stalk) and place in a wide mouthed terracotta jar.
  • Cover with white wine vinegar.
  • Cover and leave for at least a couple of months in a cool dry place.
  • When ready to use, rinse pear, then slice and season with extra-virgin olive oil and salt.
« Previous Page — Next Page »