Sometimes I get so overloaded with information I need to let it sink in to think about it. The pasta festival in Gragnano was one of those events. Traditionally, the festival is held the first week in September it is three days packed with music and food. I attended a pre-festival in collaboration with the…
Learning from the Masters- Timballo di Pasta
Each trip back to Sicily, especially back to the Foresteria Planeta in Menfi, is like going back home. We stay at the Foresteria as a base for most of our trip, as they have a fabulous teaching kitchen and Chef Angelo Pumilia shares the secrets of the Planeta family recipes with us. One of the…
Pie Party 2012
It is so hot in Italy, you could probably cook a pie outside? But who am I not to participate? I did not grow up in a normal home. I did not have “American” pie-making mom or grandmothers. When I became a pastry chef, I learned to make all sorts of doughs, crusts etc, but…
Fiori Fritti- Fried Zucchini Blossoms
I adore spring and this year it came sort of late but is one of the most beautiful in years. The hills are all shades of velvety green and red poppies and yellow scotch broom add touches of color. One of my clients asked me yesterday why we fry flowers and who thought of it….
Farro Salad Revisited- Changing Seasons
Often it is hard to know when to change your wardrobe here in Italy. Spring has arrived and the days get longer, more sun and warmth. Next thing a storm blows in and temperatures drop and back to layering with sweaters to keep warm and soup and stews back on the stove. Sometimes there are…
Keeping Kitchen- Artichokes part 2
Once you have let the artichokes sit overnight in vinegar, remove them and let them sit for a day to drain, upside down, on a plate. When they are dry, place then in a jar and cover with olive oil. It’s important to leave the open to remove any air in the jars. Hit the…
Keeping Kitchen- Artichokes
When shopping at the market, as I mentioned, we first enjoy all the the seasons best fresh. As the season goes on, then prices start to drop and we think about buying in quantity and putting up the excess for another season. I saw the first tiny “baby” artichokes at the market yesterday. Usually I…
Diva’s Dirty Little Secret- Gnocchi in 10 minutes
I am not a kitchen Nazi. I also use short-cuts when I can or teach people how to make life easier and simpler. One of my favorite tricks in the kitchen I learned living here is to use instant mashed potatoes for gnocchi. I had bought some incredibly tender potato gnocchi in the grocery store…