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…
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,…
Culinary Notes- Pasta con le sarde
Sometimes recipes just need to be made, just because. I met a saffron producer online, who is also creating some facinating products from his farm in San Miniato. Toni’s site is Croco e Similace. Besides saffron, he grows rhubarb and thyme. He creates some very creative products which I can’t wait to try. Strawberry and…
Tuscan Herb Recipe- Pancetta “Porchetta-style”
Tuscan herb blend, perfect for porchetta. You can make this and freeze it in a ziplock bag or let it sit out on the counter and dry. I often will make fresh and then infuse an extra virgin olive oil for an hour or so and pour on grilled or roasted meats or fish. Recently…
Happier Notes- Tomato Season is Here
pomodori fiorentini- from Sicily My two loves go hand-in-hand. Florence and Sicily. The first lovely ripe tomatoes we get are from Sicily, land of volcanic soil and sun. These funny pumpkin shaped tomatoes are called Fiorentini and are the BEST for making a simple fabulous tomato sauce, Pomarola. Pomorola Tomato Sauce The inside of…
Simply Divina- Tuscan Herbs
Probably one of the BEST recipes I have learned and taught in Tuscany are my Tuscan Herbs. Every butcher has his own blend, which is used on the fabulous prepared meats, ready to cook, which are sold in the markets here. The base is a simple trinity of rosemary, sage and garlic, finely chopped with…