While researching for my Food Guides. I starting with the area on the 222 wine road. My dream is to expand to the other regions of Chianti as well. My mother-in-law was from Figline Val D’Arno, so it seemed like a natural first addition. It was the home of Barone Ricasoli, who created Chianti, what better…
My Green Summer- Verjus
The summer started green in Gascony with my friend Kate as we played with green walnuts. When I came back we started with our green tomatoes. It was a late summer so we enjoyed them green as they were not turning red. Like the southern part of the USA, we also do fried green tomatoes,…
Ratio- Pasta Making
When making pasta and following recipes, nothing is really simple and easy. Old rule was 1 cup of flour to 1 egg per person. But what flour? How much does your egg weigh? Ever wonder why we all use the recipe for chocolate chips on the bag, but all our cookies are different? Well— Flours…
Simply Divina- Salsa Verde
Often after I return back home to Italy from a teaching tour, I crave some of the simple flavors which are part of the pantry here in Tuscany. One of the sauces I adore is Salsa Verde. In Italy, it is a sauce served with boiled beef meals or on the lampredotto sandwiches served all…
Spring is Here
I just returned from two weeks in California where Spring is far ahead of Spring in Tuscany. But on arriving home, I did find that the winter chill has finally left and sunny days have arrived. At the weekly market in Certaldo, we found signs of spring. In the village I live in, Certaldo, we…
Celebrating Spring- Stuffed Zucchini Blossoms with Foraged Borage
Spring gifts from my garden. Wild borage. The leaves are prickly, handle with care! I often cut into thin slices and add to my salads, they have a bright cucumber flavor. Another traditional use is to cook the leaves like spinach. I was craving naked ravioli, called Gnudi. It is especially good with the spring…
Tuscan Trinity- Soffritto
When you work through my cookbook, Secrets of My Tuscan Kitchen,you find that the base of many of the sauces and stews consists in one of the Tuscan Trinity’s, the Soffritto. Carrot, red onion and celery, some people add parsley too. Each cook makes their own variations, personalizing the recipe. Today I made a ragu,…
Simple Pasta Pleasures- Aglio, Olio e Peperoncino
I can get a fix on certain foods. When I waitressed in Fiesole, the first year I was living here, I fell in love with the pasta which we would often have for lunch. We worked hard. The Italian restaurant system is different. You are paid wages and benefits by the owners, which is very,…