Everyday I am constantly reminded of how lucky I am. Tuscany is really at its best in fall. Not only is the scenery fabulous, incredible light, but the food and wine is really my favorite in fall. Panzano in Chianti half-way between Florence and Siena on the 222 This past week on our Chianti Experience…
Celebrating the Season- Summer Soltice
A sure sign summer has arrived is the appearance of sun-ripened tomatoes to make Pomarola, simple tomato sauce. To celebrate, yesterday I picked up my first kilo of Fiorentini, a local heirloom tomato for sauce. The best flavor and consistency for sauce comes from these kind of tomatoes. One does not make sauce from salad…
Simply Divina- Polenta Gnocchi
Sometimes eating fabulous meals can take 10 minutes and give immense pleasure. I made a Tuscan Ragu, which we call sugo, the other night. I let it pippare, slowly simmer, while I watched TV, worked on the computer and talked with my hubby. One should always have ragu in the freezer for quick meals or…
Pesto lasagna- to die for!
Todays food memory- Pesto Lasagna, San Fruttuoso near Camogli , Liguria Staying home for summer vacation is a real vacation for me. Time at the computer and watching the Olympics in my pj’s. Eating watermelon, plums, cantalope and grapes.Gorging on fruit; the flavors of the seasons. Thinking of past vacations and memorable meals. On a trip…
You say Tomato- I say Pomodoro
Reading Deb’s Tomato Fest on Martha Stewart’s Blog, Dinner Tonight, how could I not gather my Italian tomato recipes together in one place now that we are having a gut of tomatoes! So stopping by Margaret’s Way to the Garden Blog, I got the info on the Food Fest Party they are having weekly….
Can’t stand the heat?
My Tuscan-Russian Salad It is sooooooo hot here right now that it is almost impossible to even think about cooking, but one must eat, so I was inspired to create a cold New Tuscan Style- Russian salad. Insalata Russa was a classic when I first moved here, a vegetable salad bound together with at least a…
The Secrets of Sugo -Tuscan Ragu
The True Test of Sugo, with Tuscan Bread In most Italian households, Sunday lunch is not just a meal, but a major eating event. No work on Sunday allows for the long leisurely lunches Italians are famous for.Slow-cooking potroasts, stews and meat sauces, called ragu, or here in Florence sugo,left simmering for hours on stovetops,…
Market leftovers- turnip greens
Saturday’s Turnips from the market, had such beautiful greens, I followed Roberto’s advice and cooked them twice. This is quite common for any leafy green in Tuscany. Overcooking by boiling in salted water, tenderizes even the toughest stems. Draining the greens and squeezing out all of the water and creating little balls is the base…