Our First Salad !
what's best for lunch than a light salad and a glass of Pinot Grigio.
We opened a bottle of
Lumina from Ruffino,
and wished we were at the beach!
Enjoy this new fresh recipe,
Have a good week end!
Debi and Gabriele
Want to have lunch?
Today we cooked
Orecchiette with Sausage, Radicchio and Walnuts,
and a Roasted Peppers and Cheese appetizer.
More Risotto!!!
Ah, you realized how easy it is, and now you want more?!?
Well,
there you go!
Today we will tickle your palat with a vegetarian risotto: Arickokes and Butternut Squash.
If you did not have
problems dealing with the Sausage and Asparagus
Risotto that we cooked a while ago, this one should
not pose any threats!
Also, we planned ahead a bonus episode that will be
posted early next week. We will recycle some risotto
leftovers into delicious Arancini di Riso, the
Italian fancy way of calling Rice Croquettes!
Go wash your hands, turn on the music, fill up a
glass,
and let's make dinner!
A recipe from the Medici Harbor
and one of Italy's oldest harbors.
This new recipe requires a bit of a strategic attitude when in front of the stove...
It has a long prep time, you need a bunch of different pots, and pans, and Pyrex.
The stove will get fish-oil splashed and your kitchen will smell...if not your whole house!
So,
pull out a couple of good CDs from your shelf (yes
please CDs, mp3s sound like crap) and turn the stereo
on,
wash your hands, fill up a glass with some good
wine...
Have Fun.
Chocke the Priest! Learn how to make your Strozza Preti.
Learn how to make your own Priest Chocker, eat responsibly!!!
Come in to enjoy The Show and to access
the
Recipe. Buon Appetito.
Debi and Gabriele
Homage to the Carnival, come in to bake a Pagan Cake!
Debi and I will cook for you a Traditional Florentine Cake that is available only in local bakeries between the first week of January
and Fat Tuesday.
Come in and enjoy your
first
Schiacciata alla Fiorentina!
Debi and Gabriele, again between the stove and the camera! Brand New Episode Online!
since Deb and I shot our last episode before Xmas.
Time flew by, we went to Italy and came back, introduced a few guests...Rosanna, Aunt Laura.
We realized all of a
sudden that this was going to be our Valentine's
episode...but we already picked up our recipe for the
day: Pasta e Fagioli.
"Ugh, a bean soup for Valentines'?" we thought,
almost ready to improvise something different...
Then, all considered. The love is in the act of
cooking, not necessarily just in the dish you decided
to prepare.
So, if you feel
like handling the beans tonight....there you
go, have fun!
Featured in this episode a great red Wine and a
superb Olive Oil from the hills of Chianti, courtesy
of the Ruffino estate.
left: Ruffino "Il Ducale", 2003 - right: Laudemio
"Sante Dame" 2006
Let Us introduce you to: Aunt Laura!
Aunt Laura has learned all of Lola's tricks (Gabriele's Grandma), and has a great sensibility when it comes to cooking.
She does not measure her ingredients (unless she is baking a cake), and like an alchemist is able to pull off the best lunches,
with the same ease she cooks for 6 or 20 people...she's a natural.
So, here you go, lunch is
served.
Today in the menu: Veal Rolls with Ham and Emmenthal
cheese and a traditional Caponata (Vegetable
Stew).
Buon Appetito
Debi & Gabriele
Finally, the Pappa Episode is up...Enjoy!!!
Florentine farmers used
to cook this soup using stale bread that was saved
during the week, garlic, tomatoes and basil from
their gardens: this is the most humble dish I know,
well, after boiled white rice...
Now, if you go to a restaurant, the tradition is
slowly disappearing, and it is becoming very hard to
find a good old recipe that works; that's why Deb and
I decided to feature in this first episode two very
dear friends of ours, Rosanna and Matteo. The good
recipes are still secretly hidden into very old
Tuscan homes, like The Farm Pacina, in Castelnuovo
Berardenga, a little town that rests on the
hills between the Chianti Area and Siena.
Pacina was originally an
Etruscan site,
then it became a convent in the nine hundreds and
after eight centuries the property was sold by the
church and became private. Today Pacina is an
Agriturismo and a Yoga retreat, Olive Oil and Wine
are produced and distributed in Tuscany...a place
worth a long weekend!
How to cook Pasta.
Cooking pasta is a really easy task...
But there are a couple of things that can kill your dish in just a hot second, like overcooking it, or using too much salt in the water...and no, adding olive oil to the water does not prevent the pieces of pasta from getting stuck together.
The first step is to buy the right pasta...in your grocery store you will probably find about a 1/4 of an isle dedicated Read More...