tag:blogger.com,1999:blog-30204851415492462552024-02-20T23:24:21.700+01:00piusale!"Più Sale!" my boyfriend says the first time I make him pasta. Which means; "more salt!" Americans obviously know nothing about how to cook pasta the "Italian way"
I am originally from Portland, Oregon in the United States and recently moved here to Italy. Tuscany to be exact. Traveling, learning authentic Italian recipes, cooking and sharing all the things I have experienced here in Italy. Unknownnoreply@blogger.comBlogger19125tag:blogger.com,1999:blog-3020485141549246255.post-46071464662245257422015-10-14T15:28:00.000+02:002015-10-15T20:15:13.900+02:00So Long Sweet Summer <div style="text-align: center;">
It's October and summer is now officially over. It has been rainy and cold for the past three days and yesterday I went on a rainy hike through the pineta (pine tree forest along the sea) and was reflecting on what an amazing summer it has been. </div>
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<i><b>PORTOFINO</b></i></div>
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June we went to Portofino, the pearl of the Mediterranean, for a weekend. It is the most famous harbor in Italy known for it's elegance, yachts and for being a popular celebrity vacation spot. (Elizabeth Taylor to just name one!)</div>
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One of my favorite things when we travel around Europe is the hotel breakfast in the morning, they are much nicer than any American hotel breakfast I have ever had. Tables dressed with white linens and a buffet of platters full of a selection of pastries, fruits, cheeses and cold cuts. Our hotel had a restaurant with a view looking over the seashore and I remember feeling so happy to be sipping my cappuccino in the morning while watching the sun rise over the water. </div>
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We had a nice time together here exploring all the boutiques, art galleries, cafes and restaurants that line the tiny streets. We walked a lot along the riviera coast through the forested hills and had stunning views the entire time. It felt like we were the only ones in town because there were not many people as I had expected there to be knowing how famous Portofino is. Every corner you would turn was another picturesque view. </div>
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<i><b>ISOLA D'ELBA</b></i></div>
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About thirty minutes from where I live is an island called Elba and it is a common vacation spot here in Tuscany. On a clear day you can see it from the beaches here in my town. We decided to spend a weekend there with our friends so we rode to the port to take the ferry for a weekend of island fun. </div>
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The great thing about being on an island is that there are so many beaches to choose from. We would start out at one beach and then after lunch decide to visit another. Pictured above is Spiaggia Di Zuccale. (spiaggia means 'beach' in Italian)</div>
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On our last day we decided to rent a boat and it was an absolute blast. It was a small enough boat that no special boat license was required and it was just the four of us all day. Something about being in the middle of the sea just puts you at ease. I definitely recommend it when coming to Elba Island. </div>
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Riding on the back of E's vespa and this was my view 90% of the time - hearts in my eyes! I finally convinced him to stop so I could take a snapshot.</div>
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A good place to grab a lunch or an appertivio is Tonnina, a darling little spot located in Porto Azzurro where they serve very good drinks in cute little mason jars. Here is their facebook page; <a href="https://www.facebook.com/tonninabistrotmediterraneo">https://www.facebook.com/tonninabistrotmediterraneo</a></div>
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After a few Mosow Mules at Tonnina, we hiked up a cliff and walked down along the side of it while the pink sky fell into the sea until we reached Le Viste, a seafood restaurant we had gotten a recommendation about. Talk about a killer view! I had a delicious lobster stuffed ravioli and we passed white wine around the table and enjoyed each other's company for our last night on the island.</div>
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<i><b>FORMENTERA </b></i></div>
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End of July we had planned a trip with another couple friend of ours to go to Formentera, an island in Spain. It was my first time hearing of this island and I didn't know much about it at all. I'm sure most people have heard of Ibiza, but Formentera is much smaller and less populated but very close by. In fact, we actually flew into Ibiza and then took a ferry to get to Formentera. </div>
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We found an apartment in a villa to rent for four days and it was in the best location and a very relaxing atmosphere which is what we like best when going on vacation. Although the villa has many apartments for rent, it never became too noisy. The terrace is laid out with palm trees and foliage from the area, equipped with a pool and hot tub. There was a breakfast buffet every morning with fresh fruit, yogurt, pastries and even jams and marmalade made in house. Here is a link to their website; <a href="http://www.espasformentera.com/en">http://www.espasformentera.com/en</a></div>
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<span style="font-family: inherit;">Es <span style="background-color: white; color: #222222; text-align: justify;">Caló is the first beach we went to because it was the closest to the villa. I had to pinch myself the moment I saw it! The beach was hardly full of people at all and the water was so clear I could see all the way down to the sand. </span></span>This island is known across Europe for it's pristine white beaches. </div>
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On the last day our friends wanted to spend the day over in Ibiza so they took the ferry out earlier but we decided to stay on Formentera and spend the day together at the beach. The beaches here are breathtakingly beautiful but there is one thing I couldn't quite get used to and that was all the topless sunbathers! Formentera has been a popular destination for hippies since the 1960's and most of the beaches on the island nudity is allowed. </div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3020485141549246255.post-90032815333941352072015-09-03T13:17:00.001+02:002015-10-15T20:15:39.698+02:00Viva Toscana<div class="separator" style="clear: both; text-align: center;">
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Every season of the year there is different beauty to be appreciated but I especially love the summer months here in Tuscany because the town seems to come alive with the sunflowers blooming, the mediterranean sea reflecting the golden sun, the vineyards producing grapes and all types of colorful flowers popping up in places unexpected. Summer is the season for outdoor concerts, bbq picnics, beach days and lazy afternoons. </div>
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I will never forget the moment I first stepped foot at Aia Vecchia, one of the properties E and his family own. I was mesmerized by the gorgeous nature surrounding me,</div>
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the huge golden colored Tuscan villa surrounded by olive and cypress trees and bushes of lavander plants. E took me to meet the horses first, Gianco and California, who have become so precious to me now, and are so important to all of us. Gianco is the brown horse and he is the oldest of the two, he actually came with the land when they bought it 30 years ago. California is the black horse, she is female and they are the best of friends. One thing I love doing is coming to visit them and bring them treats such as apple slices, strawberry pieces or carrots to munch on. Calling them by name and having them slowly walk towards the sound of your voice to greet you with their grace and beauty is something I truly cherish. I did not grow up around horses and rarely got to be around them, so being able to see these two on a regular basis is special to me in many ways. Gianco has lived a good and long 33 years of life but aged a lot this year and was having a tough time gaining weight and we knew his time left with us would be short. It is with a heavy heart that I say Gianco has recently passed away. It was a sad day for all of us as we morn the loss. He was such a sweet soul and I know he is happy and healthy now watching over us. Rest in peace sweet Gianco, you are forever in our hearts.</div>
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Summer is the season for tomatoes, oh glorious tomatoes. E's grandma grows rows and rows of them and I am so fortunate to be able to have fresh tomatoes any day of the week, all summer long. There is a popular dish here in Italy called 'Pasta al pomodoro' and it's so simple to make but incredibly delicious and has been my summer craving. One thing that is vital to true Italian food is the fresh and organic ingredients, it makes a huge difference. So for this dish I recommend finding the juiciest, freshest tomatoes you can find. I recommend using tomatoes that have a high juice content and are nice and mature. I usually use a mixture of San Marzano tomatoes and cherry tomatoes.</div>
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<i><u>Pasta Al Pomodoro</u> </i></div>
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<i>Serving size: 2 </i></div>
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<i>2 San Marzano tomatoes and 6-7 cheery tomatoes </i></div>
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<i>1 large garlic clove (peeled)</i></div>
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<i>1 small dried peperoncino </i></div>
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<i>5-6 leaves of fresh basil </i></div>
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<i>Spaghetti alla chitarra </i></div>
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<i>olive oil </i></div>
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Boil a large pot of water, fill a little more than half way full. In a sauce pan on medium heat put olive oil, a whole garlic clove peeled and a small peperoncino. This is to infuse the oil with the flavors without being too overpowering. While that heats up nicely, slice your San Marzano tomatoes into little pieces and slice your cherry tomatoes in half. Once the oil is nice and hot, carefully add the tomatoes (I like to squeeze them right as I put them in, but be careful because oil will splatter) and cover with a lid for a bit to prevent splattering. Turn down the heat to medium low and let the tomatoes simmer a bit to extract the juices and start making a sauce. I take a fork and smash some of the tomatoes to help the process along. This will end up being a creamy tomato sauce with little pieces of tomato. There are many different ways you can make pasta al pomodoro, but this is my favorite way to do it. </div>
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I remove the garlic clove and peperoncino and add most of the basil leaves and stir into the sauce. </div>
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The water should be boiling by now, so at this point you would need to grab a large pinch of salt and put it in the pot directly before you put the pasta in. I use spaghetti chitarra which means "guitar spaghetti" for it's distinctive square shape and it is traditionally pressed through a chitarra instrument which looks like the wires of a guitar. We enjoy a thicker spaghetti with this dish but you can use regular spaghetti or penne and it will work just as well. The cooking time for spaghetti chitarra is 11 minutes but it is important to take it out at 7-8 minutes and then cook for a few minutes in the sauce so that the pasta absorbs the sauce, adding pasta water if needed. This is an important step and makes all the difference. The Italian way to eat pasta is 'al dente' and it is truly the only way because who wants mushy pasta? It's all about taste-testing until you can understand that the consistency is firm to the bite. </div>
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You will be able to see that the pasta has absorbed the tomato sauce and it will be ready to plate. Add a drizzle of extra virgin olive oil and some fresh basil leaves on top and get ready to indulge. E likes to grate fresh Parmigiano Reggiano on top but I prefer without.</div>
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Buon Appetito!</div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3020485141549246255.post-6615748554029649862015-08-20T15:58:00.004+02:002015-08-21T20:41:07.288+02:00Postcards From The Concrete Jungle <div class="separator" style="clear: both; text-align: center;">
Last September we embarked on a two month journey in New York City. E would work in the mornings and sometimes had business meetings to attend, but for the most part we were there together enjoying all the big apple had to offer. This wasn't our first time in New York City for either of us, especially E because he goes often for the wine business, but it was our first time staying for such a long period. </div>
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We booked a beautiful, modern apartment off of Airbnb.com in Nolita. Small, of course, like most places in NYC unless you are a billionaire, but the size of the apartment didn't matter to us because we were out exploring the city each day. The area was perfect because it was North of Houston street - (fun fact; not pronounced like the city in Texas), East of SoHo, South of NoHo, West of the lower East side and North of Little Italy. The area was not over populated with tourists and far from Times Square, which was exactly what we wanted. We wanted to emerge ourselves into the true culture of Manhattan. </div>
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After a few trial and error we finally got the subway down to a T. Oddly enough, I really enjoy the subway because you feel like you are real part of the city. All sorts of people ride the subway and I find beauty in that. No one get's a fancier seat if you pay more, you are all the same in that moment, all connected in a strange way, just trying to get to your end destination.</div>
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Chelsea, Greenwich Village, West Village, Meatpacking district, SoHo and Tribeca are my favorite areas. One of the best things about being in the city is that you can walk everywhere and see different things each time, whether it is was walking twenty blocks to find the restaurant you looked up online or to walk two blocks to buy some flowers at the corner shop, there are always sights to see. It is truly the most exciting city in the world and it's impossible to be bored. The unintentional beauty of the city like the graffiti on the walls, the dapperly dressed couple drinking coffee outside at the local cafe or the pissed off taxi drivers honking at each other. I find a peacefulness in the midst of the chaos. You walk down the street and you feel like you are in film, an unexplainable feeling of belonging to the city. You know if something important happened, you would hear about it here first. The city is full of people minding their own business; no judgement, no loneliness, just living. That fast pace way of life that gives you a burst of energy and refuels your fire.</div>
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I'm a sucker for the <a href="http://www.moma.org/" target="_blank">MOMA</a>, I love seeing the art I studied in books in real life and color. Spending hours strolling through an art museum is my kind of rainy day activity. </div>
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Living in Italy I know first hand that the food is the best of the best, but we did find unforgettable places to eat in the city that we crave at home. One of those places is Ed's Lobster Bar. Located just a few blocks from our Nolita apartment lies a tiny place that served all kinds of New England seafood. Although, it's the glorious lobster that takes the cake in this place. Our very first visit I ordered the chilled Maine lobster and E chose the lobster roll. W-O-W. All I can say is that was not the last time we went there to chow down on New England cuisine. Don't be afraid to rub elbows with your neighbor because it is so worth is. Check out their website here;</div>
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<a href="http://www.lobsterbarnyc.com/">Ed's Lobster Bar</a></div>
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"I go to Paris, I go to London, I go to Rome, and I always say, "There's no place like New York, it's the most exciting city in the world now. That's the way it is. That's it." Robert De Niro</div>
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Roaming the streets for hours is hitting a bird with two stones, not only do you get to see so much but you are also burning lots of calories. One of the greatest things is you can find anything you need within walking distance. Pictured below is a cute coffee shop called Iconic Coffee between Prince and Spring Street on Lafayette in SoHo that we stopped in to grab a nice warm latte. Another place I fell for was Dean & DeLuca, a gourmet food shop located in SoHo where they have the finest assortments of cheese and my favorite brands of loose leaf tea from Paris & London. </div>
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<a href="http://www.deandeluca.com/">Dean & DeLuca</a></div>
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I have cousins who work in Manhattan and they recommended a pizza place that was conveniently a few blocks away from our apartment called Prince St. Pizza. Owned by an Italian, a tiny little spot and always pretty busy. The walls are covered with pictures of different celebrities having their share of a slice of heaven. Having lived in Italy for almost three years now and having an Italian boyfriend, I have probably become a little bit of a pizza snob, but this NY style pizza passes our test with flying colors and we stopped by quite often to bring home slices for a relaxing night in.</div>
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I have a soft spot for markets and Chelsea Market has to be my number one. It was October and so the inside was all decked out in Halloween decor. Oh, how I miss this place. This is one of Martha Stewart's favorite spots in NYC and I have zero questions why. Oyster bar, meat shops, sushi, imported spice shops, italian products, Fat Witch Bakery where they make scrumptious brownies and so much more. Also check out Rana, (a famous Italian pasta brand) where we took E's family there when they came to visit us for five days and the pasta is great but the brunch is where it takes the blue ribbon with their eggs Benedict and pandoro french toast. Don't ask, just go. Walk that brunch off with a stroll through the High Line Park, a repurposed railway turned urban park.<br />
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<a href="http://www.chelseamarket.com/">Chelsea Market</a><br />
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<a href="http://www.thehighline.org/" target="_blank">The High Line</a></div>
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The shops in SoHo are every fashion lover's dream come true and right up my alley. Big names like Chanel share streets with small stores with their cast-iron fronted buildings and clean cobblestone streets. Acne, Joie, A.P.C and Rag & Bone are just naming a few of my faves. E and I share a big love for SoHo and so did E's younger brother when his family came to visit us. </div>
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If you ever thought it was impossible to live in Manhattan with a family think again because I found the spot where families go to escape the busy streets of the city; Battery Park, with it's huge grass fields and every game, playground or activity a child could ask for, (yeah, even mini golf). This is just one of the many reasons why NYC kicks every other city's ass. </div>
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The last week we moved into another apartment across the bridge in Brooklyn. Williamsburg to be exact. Our friends from Italy were staying with us that week and one morning I left the apartment early and decided to run across the Williamsburg bridge and meet them in West Village once they were ready. I loved everything about that run, the view of Manhattan and slowly getting closer and closer to the noise of the taxis, listening to glimpses of other people's conversations as I ran past them. I would not mind doing that again.</div>
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Walking or biking across the Brooklyn bridge is a definite must when you go to NYC. Coming from Portland, I do love my bridges, so it was a fun thing to do and reminded me of my homeland. Beautiful views of the city so don't forget your camera. Thousands of movie scenes have taken place on this popular bridge and I can't help but think about the scene from Sex & The City when Miranda and Steve meet in the middle. Fans of the show, you know.</div>
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There is a huge transition from Manhattan to Brooklyn. Brooklyn has more of a grunge and hipster vibe which is totally cool because I'm from Portland, city of grunge and hipster. It is definitely an up and coming area with rent growing higher and higher. We stumbled upon many cute places to eat and to shop but the one worth mentioning most is <a href="http://marlowandsons.com/">Marlow & Sons</a> and their mouth-watering breakfast sandwiches. </div>
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<a href="http://marlowandsons.com/">Marlow & Sons</a></div>
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A friend I grew up with lives in Brooklyn and he has one of the raddest jobs making chocolate at Mast Brothers in Williamsburg. He was kind enough to give us all a tour through the factory, taught us how they make the magic chocolate and taste test. Not your average chocolate with flavors like vanilla & smoke, sea salt, maple and more. Needless to stay we packed our bags full with chocolate bars before heading back to Italia.</div>
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<a href="http://mastbrothers.co.uk/pages/105-n-3rd-street" target="_blank">Mast Brothers Chocolate </a></div>
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Here is a list of our top five restaurants in Manhattan to highly recommend;</div>
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1) Saxon & Parole</div>
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<a href="http://saxonandparole.com/" target="_blank"> http://saxonandparole.com/</a></div>
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2) Tartinery </div>
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<a href="http://www.tartinery.com/#/intro/">http://www.tartinery.com/#/intro/</a></div>
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3) Pearl & Ash </div>
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<a href="http://www.pearlandash.com/">http://www.pearlandash.com/</a></div>
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4) The Musket Room </div>
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<a href="http://musketroom.com/#/">http://musketroom.com/#/</a></div>
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5) Buvette </div>
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<a href="http://newyork.ilovebuvette.com/">http://newyork.ilovebuvette.com/</a></div>
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Okay, I lied, I have one more place to add to the list and that is In Vino in the East Village.</div>
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<a href="http://invino-ny.com/">In Vino</a></div>
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<span style="font-family: inherit;">We had an extraordinary time and will definitely return. New York City is not just a city, but it's the greatest city in the world, a nation of it's own, the center of the universe and I have been bit by the bug.</span></div>
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<span style="font-family: inherit;">"I love New York, even though it isn't mine, the way something has to be, a tree or a street or a house, something, anyway, that belongs to me because I belong to it." -Truman Capote </span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3020485141549246255.post-9544612701386651222014-09-11T15:32:00.001+02:002014-09-20T10:27:15.370+02:00Salmon Salad with Pickled Red Onions and Homemade Zesty Dressing<br>
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What a summer it has been, end of July we went to Mexico and had a wonderful time. It was E's first time going and my fifth. We went deep sea fishing, snorkeled, laid around the pool, drank margaritas and enjoyed the Mexican beaches. I love Mexican cuisine when done right and I had a great time introducing E to what a real taco tastes like. We had an absolute blast with our friends, a vacation never to be forgotten.<br>
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Once we made it back home we felt we needed to clean our bodies after all that delicious (some not so healthy) food. It was too hot in our house so fortunately we were able to stay at my favorite villa that he and his family owns for two weeks. It's my favorite place in the entire world, the sense of tranqility hits you instantly the moment you pull in, birds singing, bees buzzing, bunches of roses and lavender outside the iron doors. You can't help but feel relaxed and I was so happy to be there. We made fruit and vegetable smoothies, sunbathed by the pool and took many runs around the countryside together, cherishing the last week of relaxation before E had to go back to work and leave for a two week business trip in the United States. E's grandma has her garden down the path nearby the horses and donkeys at the villa, so when I needed some vegetables or salad she told me I could go ahead and help myself. What a treat!<br>
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One night for dinner we went to my favorite Tuscan restaurant about a thirty minute drive out into the hills of Tuscany. The restaurant is owned by a mother and son, the mother who is 4ft tall, handles the BBQ better than any man I have ever seen! First course we always take a plate of prosciutto, salami and some bruschette (antipasti). The antipasti is always accompied by these delicious pickled onions. I happen to love anything with onions and I love putting them on my salads but E is not such a fan of raw onions as much as me, although we both happen to love these pickled onions! I had to give it a try and make them at home.<br>
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<i>Pickled Red Onions</i></div>
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<i>1 large red onion </i></div>
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<i>1 cup red wine vinegar </i></div>
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<i>1\2 cup apple cider vinegar </i></div>
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<i>small pinch of sugar </i></div>
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<i>1 tsp salt </i></div>
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First fill a small pot of water and boil it. Slice your onion in half and take the peel off. Slice in half again and then cut thin slices. In a bowl stir all the ingredients together except the onions. Put your onions in a sieve and pour the hot water over the onions over the sink. Then take a glass canning jar and add your onions and pour the vinegar mixture over. Store in fridge for a month.<br>
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Since we usually have a salad for lunch, I like to be creative to make them filling enough for a meal. I had salmon leftover from the night before, fresh tomatoes, fresh lettuce and an idea up my sleeve for a delicious dressing to put over the top. Unlike America where there are rows and rows of bottled dressings in the grocery store to choose from, Italy has none. They use olive oil and balsamic vinegar and that is it. Sometimes I crave a good salad dressing to spruce up my salad and make my taste buds dance. I grew up using Wishbone Italian dressing, ironic that it is named Italian Dressing because in Italy they don't even use them! Anyway, I love Wishbone Italian Dressing, as does my mother, she uses it on salads, tacos and even marinates her chicken in it! (very good) I had to figure out how I could make a homemade version that tasted similar. Let's call it my Homemade Zesty Dressing.<br>
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<i>Homemade Zesty Dressing</i></div>
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<i>1 cup olive oil or canola </i></div>
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<i>1\4 cup white wine vinegar </i></div>
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<i>2 1\2 tablespoon red wine vinegar </i></div>
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<i>1 garlic clove pressed </i></div>
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<i>2 tablespoon finely chopped red pepper </i></div>
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<i>1 finely chopped shallot</i></div>
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<i>1 teaspoon salt </i></div>
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<i>Freshly ground pepper (as much as you want)</i></div>
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<i>Tiny pinch of sugar </i></div>
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<i>1\4 teaspoon dried oregano </i></div>
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Combine all ingredients in a mason jar and shake, shake, shake it up! I have had it in my fridge for about three weeks now and it seems to hold up well. Actually, making it a few days ahead of time and letting it rest enhances the flavor. The taste was spot on perfect. Time to make this salad dance.<br>
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<i>Mixed Salmon Salad with Pickled Onions and Homemade Dressing </i></div>
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<br>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3020485141549246255.post-89218843542839510872014-07-23T16:42:00.001+02:002014-07-23T17:36:48.726+02:00Fusilli freddi alle verdure <div class="separator" style="clear: both; text-align: justify;">
<span style="text-align: start;">One could say I'm easily amused but there are many things that I see and learn everyday living under the Tuscan sun that make my heart sing. The grey doves that travel in pairs and chirp a beautiful song together. The wild poppies growing alongside an abandoned villa. The group of men who sit outside the cafe every evening looking out to the road together. The elderly lady who lives across the way who is outside feeding her chickens or hanging her sheets outside to dry. The brightly painted door in the alleyway. Of course I can't forget to mention the fields of bright, beautiful, golden sunflowers that begin to bloom at the end of July. It seems as though I'm living in a picture book at times.</span></div>
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Today I'm planning on visiting my two friends, California and Gianco (and by friends I mean horse friends) We have some plums left in the kitchen that are too soft for our liking, but I'm sure the horses and donkeys won't mind. I often visit them, as the villa is down the street from our house. The donkeys start to wale if I'm giving the horses too much attention. Don't worry, I save enough treats for the donkeys too. I love them all so much and it brings me so much joy when I see them.<br />
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I'm trying to empty our fridge out before we leave on our trip this Friday. For lunch I prepared a cold pasta dish using whole wheat fusilli with kale, sun dried tomatoes, artichokes, grilled eggplant dressed in a olive oil and balsamic vinegar topped with grated ricotta salata. Perfect picnic lunch meal.<br />
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<i>Fusilli freddi alle verdure </i></div>
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<i>(fusilli cold with vegetables)</i></div>
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<i>serving; four</i></div>
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<i>4 oz whole wheat fusilli </i></div>
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<i>half a bunch of kale </i></div>
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<i>6 sun dried tomatoes </i></div>
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<i>5 artichoke hearts (canned in olive oil)</i></div>
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<i>1 medium eggplant </i></div>
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<i>ricotta salata </i></div>
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While you boil the water for your pasta, take the kale and cut out the stem and slice the leaves into two inch pieces. Dice up the sun dried tomatoes, the artichoke hearts and set aside. Heat a grill pan and cut the eggplant into thin slices. Grill the eggplant on both sides until they have beautiful black grill marks. After cooled, dice them in pieces as well. Once the water is boiled, add your salt followed by the fusilli and the kale pieces. Cooking times vary but my pasta box said 9 minutes until cooked. Strain the pasta with the kale and place in a bowl followed by all the ingredients. Dress with olive oil, balsamic vinegar, salt and pepper. Once cooled, sprinkle with the ricotta salata. </div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3020485141549246255.post-50503382090776707032014-07-21T15:00:00.002+02:002014-07-21T15:04:52.924+02:00All you need is love .... and frittatas Sitting here listening to the Beatles having an espresso after lunch and I'm feeling really guilty I haven't posted on here in months. I have no excuse except for the fact I can sometimes be a perfectionist and pick at all the things I think I should fix until I just don't do it anymore. This ends today! I have been making several delicious meals and I promise they will make their way on here.<br />
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It's the end of July and a lot has been going on since April. My aunt came to visit here in Tuscany and we had a wonderful time going all over Italy. Florence, Siena, Rome, Milan, E's vineyards and around here in town. It was such a great time being able to share my life here with someone from my family, we had a fabulous time! After she departed, E and I took a four day trip together to Venice. It was so dreamy and in our opinion, the most romantic city we have ever gone to. Paris, eat your heart out! We got lost on the streets, explored the shops, and took a gondola ride. There is certainly a reason they call it the city of lovers. Three weeks ago I took a solo visit to Portland to visit my family and friends since I haven't seen anyone in nine months. Had a great two week stay spending time with all my family and friends. All was good when I cam back home until my luggage was lost for seven miserable days. The downside of traveling internationally. Although, all I really have needed lately is my bikini as it is officially beach season!<br />
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It feels as if the town is alive with all the people hanging at the beach. Tourists from Germany, Netherlands, Britain and more are flooding the area to take in the Tuscan seaside beauty for holiday. E's parents and friends have a private beach membership so I go there from time to time during the week. Weekends, E and I usually go to the beach or our villa nearby to relax, sunbath, swim or play tennis. The best time of the year for me is when it's hot and sunny out. I try to be out enjoying it as much as possible.<br />
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We are getting ready to leave for vacation at the end of the week to Portland for a few days and then Mexico. We are over the moon excited! E needs a good long vacation. It's bikini season so I have been making light meals and one thing I love to do when I don't know what to make for dinner is look what's left in the fridge and make a frittata. What is a frittata you ask? I guess I could describe it as an open faced thin omelet. It's very popular here in Italy. I remember the first time my dad made our family a frittata for brunch many years ago. We all were impressed by the fancy name and it soon became one of our favorite brunch meals. My dad is an amazing cook and I think of him often when cooking because I learned a lot of skills from him unintentionally. Thanks, dad! Here's my recipe for a quick frittata that will be sure to impress.<br />
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<i>Heirloom Tomato & Basil Frittata with Roquefort</i></div>
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<i>Serving size; two</i></div>
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<i>4 cage-free eggs </i></div>
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<i>1-2 heirloom tomatoes</i></div>
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<i>1/2 cup of Roquefort cheese </i></div>
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<i>small bunch of fresh basil </i></div>
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In a large mixing bowl put your eggs, milk and salt and pepper and whisk well. Finely chop some fresh basil and and sprinkle it in your egg mixture along with a couple of small crumbles of Roquefort. Slice your heirloom tomatoes and set aside. Take your 10" pan and wipe with olive oil so your egg mixture won't stick to the pan. On medium heat pour the mixture in the pan for about 5 minutes until the very bottom is cooked a bit. Don't touch it! Let it rest. Then place your heirloom tomatoes slowly on top of the frittata. The reason I did this is so that the tomatoes remain on top so you can see the beautiful colors. Another 5 minutes until fully cooked. If your frittata seems as if the top is not cooking well, I put it under the broiler in the oven for a few minutes. To serve, top with a few sprinkles of Roquefort and some fresh basil. I like to accompany the frittata with a fresh green salad for a complete meal. </div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3020485141549246255.post-39377870691005957642014-04-04T15:58:00.002+02:002014-04-04T16:03:59.909+02:00Bruschetta Italiana <div class="separator" style="clear: both; text-align: left;">
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April showers brings May flowers, right? I hope so. Over here we have been experiencing very indecisive weather lately, Sunday was warm and beautiful and today it's cold and grey. I thought I moved away from indecisive weather when I left Portland, did it follow me here? </div>
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In a little over a week my Aunt will be visiting me here and she is the first family member to make the trek out here and I am so overly excited for her to be here! She has never been to Italy and I can't wait to show her all I know. My Aunt is the best party-hostess around, she always gives 110% when it comes to parties and it shows, they are absolutely fabulous. I was thinking about Easter and how it is this month and thought I would share a little recipe of mine for a nice quick appetizer. Whenever I host a dinner party I love to have plenty of appetizers for the guests to munch on while I am finishing the dinner meal to keep them occupied (and to keep them out of my kitchen) I am one of those people that don't really like people hanging in the kitchen disturbing my organized system. Don't get me wrong, I greatly appreciate the offer though. Am I alone on this? Am I the mean kitchen cook lady?<br />
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One of my favorite things to serve for an appetizer is <i>bruschette;</i> little portion sized toasted bread with different toppings. This particular time I had chosen a pesto, goat cheese with herbs and a tomato spread. After I was done I had noticed I had unintentionally displayed it to resemble the Italian flag. Seriously, it was not intentional. I only wish I had done it on purpose so I could take credit for the creativity points. </div>
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<i>Bruschetta Italiana</i></div>
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<i>1 baguette cut into slices and toasted until brown under the broiler at 400°F (200°C)</i></div>
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<i><u>Goat Cheese Spread </u></i></div>
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<i>roll of goat cheese (in any shape) </i></div>
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<i>1 tablespoon minced fresh thyme </i></div>
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<i>1 tablespoon minced fresh basil </i></div>
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<i>1 tablespoon dried oregano </i></div>
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<i>salt and pepper for seasoning </i></div>
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<i>Mix all the ingredients together until combined.</i></div>
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<i><u>Pesto Spread </u></i></div>
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<i>Large bunch of fresh basil leaves </i></div>
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<i>1 oz Pecorino cheese </i></div>
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<i>2 oz Parmigiano Reggiano cheese</i></div>
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<i>2 garlic cloves </i></div>
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<i>7 tablespoon olive oil </i></div>
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<i>You can either use a mortar and pestle or a food processor. Grind all the ingredients well except for the olive oil. After is it finely incorporated together, slowly add the olive oil. </i></div>
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<i><u>Tomato Spread</u> </i></div>
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<i>1 small package of red grape tomatoes </i></div>
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<i>1 small package of yellow grape tomatoes</i></div>
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<i>salt and pepper</i></div>
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<i>Cut the tomatoes into little pieces and add the olive oil, salt and pepper and stir until combined. </i></div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3020485141549246255.post-37696267157922762972014-03-23T21:20:00.000+01:002014-04-07T10:06:18.621+02:00Cheesecake con pomodoro al profumo di arancia <div class="separator" style="clear: both; text-align: center;">
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Ciao everyone! I am back here to tell you all how well the event went Friday. The morning was busy making all eight cheesecakes, six small for the judges and two large ones for the guests who will arrive after the judging takes place. It was such a wonderful day watching the rest of the finalist prepare their <i>dolci</i> and meeting everyone. It was an honor to be a finalist and I still can't believe how lucky I was to be involved in such an important event. There were journalists, photographers and not to mention the guest of honor, Loretta Fanella. Loretta is a well known pastry chef here in Italy who has worked with the Italian Master Chef, Carlo Cracco, who is a judge on Master Chef Italia and a very highly rated chef in Europe.<br />
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There were five finalist including me that made fabulous desserts I couldn't wait to taste! Rose-tomato macaroons with vanilla rum and raspberry (<a href="http://lovelycake-gatta.blogspot.it/2014/03/macaron-alle-rose-con-confettura-di.html" target="_blank">Macaron alle Rose con confettura di Pomodorini Vaniglia e Rum al Profumo di Lampone</a>), Tomato Cake Pops with a hint of pepper (<a href="http://paneepomodoro.wordpress.com/2014/03/05/cake-pops-al-pomodoro-piccante/" target="_blank">Cake Pops al Pomodoro Piccante</a>), Candied Tomato Crumble with yogurt gelato, Tomato Chocolate Cake (<a href="http://beufalamode.blogspot.it/2014/03/tomato-cakemi-mancava.html" target="_blank">Tomato Cake</a>) and my Tomato-Citrus Cheesecake with aroma of orange. All were such creative ideas. It was nice to get to know all the ladies and most of them were food bloggers too.<br />
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(photo by Andrea Gattini)</div>
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First place went to restaurant owner, Roberta Piazza (pictured right), with her divine Candied Tomato Crumble. I am beyond thrilled to tell you all that my dessert took second place! I was shocked and incredibly happy! Third place went to Silvia Iacoponi who made the Cake Pops. After the contest was finished the guests arrived and gathered around the front of the store while Loretta presented her 'cooking show' where she showed and explained to all how she made her dessert with tomato. She made a Plum Cake with Tomato served with a lavender and a raspberry cream. Afterwards the guests were able to taste all the finalist's desserts with tomato. Unfortunately I had to leave early because E was really sick at home, but I heard that everyone loved the cheesecake and wanted the recipe. Happy news to hear.<br />
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It was such a fun event and I feel fortunate to have been involved, especially with what little experience I have cooking and baking. I couldn't have done it without the help of E's mom. Here is my recipe for my 2nd place prized Chessecake con Pomodoro al Profuma di Arancia! <span style="text-align: center;">(Pictured are the one person servings I made for the contest)</span><br />
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<i>Cheesecake con Pomodoro al Profumo di Arancia </i></div>
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<i>Serving size; six </i></div>
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<i>Cheesecake filling;</i></div>
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<i>3/4 cup (175 g) fresh ricotta </i></div>
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<i>3/4 cup (175 g) Philadelphia cream cheese</i></div>
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<i>3/4 cup (200 g) heavy cream </i></div>
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<i>2/3 cup (150 g) caster sugar </i></div>
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<i>2 egg yolks (organic fresh eggs are necessary!)</i></div>
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<i>3 gelatin sheets </i></div>
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<i>about 2 cups of graham crackers (200 g biscotti)</i></div>
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<i>7 tablespoon (100 g) butter </i></div>
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<i>Tomato filling;</i></div>
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<i>3 cups (750 ml) tomato sauce </i></div>
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<i>(as natural as you can find without any seasonings)</i></div>
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<i>1/2 cup (150 g) caster sugar</i></div>
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<i>Zest of 2 oranges</i></div>
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<i>Zest of 1 lemon</i></div>
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<i>9" springform pan</i></div>
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Glaze;</div>
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I used a product from Mediterranea Belfiore which is unavailable online unfortunately, but it is basically a light sauce with tomato, lemon zest, lemon juice and sugar. You can use any glaze you would like or even an orange marmalade on top.</div>
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Garnish;</div>
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Blood orange cooked in whole form in pot of water for 30 minutes.</div>
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(sliced once cool)</div>
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First you want to take your gelatin sheets and cover them completely in cold water and rest in a bowl for 15 minutes. Then you need to get your tomato filling started because you need time to let it cool after cooking. In a medium pot on medium heat, pour your tomato sauce in along with the sugar, zest of two oranges and one lemon. Stir frequently for the next 15 minutes. This is necessary so that the aroma of orange and lemon are released. Take one sheet of gelatin and a little but of water over the stove for 1-2 minute until completely melted and dissolved, then mix in with tomato sauce. Pour the sauce into a large bowl to cool. </div>
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While your tomato filling is cooling it's now time to make the crust. In a food processor grind all the cookies until fine and transfer into large bowl. Melt butter on the stove and pour over cookies and mix until it feels damp. Pour the cookie mixture in your 9" springform pan and press until compact. Place in fridge while you start your cheese filling.</div>
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For the cheesecake filling you want to first whip together the egg yolks and 2/3 cup sugar for 4-5 minutes until light colored yellow and becomes somewhat creamy. It is important to use fresh and organic eggs because you will not be cooking this cheesecake, therefore it has raw eggs. Whisk together the ricotta and cream cheese with the egg yolk mixture until very creamy with no lumps. In a separate bowl whisk with an electric mixer the heavy cream until it peaks. Gently fold the whipped cream into the cheese mixture and set aside. Now heat the other two gelatin sheets with a little water over the stove until dissolved (takes less than 1 minute) and slowly whisk into the cheese mixture a little at a time. Set aside.</div>
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Once your tomato mixture has cooled and has become a bit thicker, spoon a layer on top of the cookie crust. (Set in fridge for 15 minutes if you have time before adding cheese filling) Take your cheese filling and spread it gently over the top of the tomato layer. Rest in the fridge for 2-3 hours to set before serving. </div>
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I decorated with the glaze and slivered blood orange pieces right before serving. </div>
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ENJOY!</div>
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<br />Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-3020485141549246255.post-27887439653830920712014-03-20T13:26:00.001+01:002014-03-20T14:45:53.042+01:00Dolce Pomodoro - In Cucina con il CoureI don't know what it is, but pretty much everyone I know here since I moved seems to appreciate great quality food. I'm not talking about those expensive restaurant critic-type people either. Quality of food is valued highly here whether you are at that rundown building that turned rustic restaurant serving fresh <i>carne</i> on the grill, or a nice seafood <i>ristorante</i> on the sea. Moving here has taught me so much about food and how much quality and freshness is absolutely number one no matter where you are. Using produce that is in season and that is organically grown makes a huge difference. That's what makes Italian cuisine so special.<br />
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One ingredient that is a staple in Italy is the tomato. Typically tomatoes,<i> pomodori</i>, are used like a vegetable even though they are technically considered a fruit. Well have you ever thought about making a dessert with tomatoes? (Do you think I've gone off the deep end?) I know it sounds crazy, but about two months ago E's mom told me about a local contest going on that her friend's company were involved with here in town. You must invent a dessert recipe using tomatoes. I was sold! Pretty much everyone loves tomatoes, right? Except for my grandma who will only eat tomatoes if they are cooked. (Grandma, you are missing out!) E's mom is good friends with a lady who her and her family own a business for jarred organic tomatoes, vegetables and sauces all made from raw materials . It is the most darling store. Antonella and her two sister's father started the business and they are carrying on the family name, <a href="http://www.mediterraneabelfiore.it/profilo-eng.html" target="_blank">Mediterranea Belfiore</a>. The contest guideline is to use the tomatoes from Mediterranea Belfiore, write the recipe and send it in with a photo and <a href="http://www.identitagolose.it/sito/it/protagonisti.php?id_cat=6&id_art=505" target="_blank">Chef Loretta Fanella</a> will pick five finalists to participate in the final where judges will then taste your creation.<br />
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Last week when E was in the United States for work, I spent some time at his mom's house. One day we decided we would try experimenting desserts with tomatoes. It was a lot of fun, but also quite difficult. E's mom made an amazing dessert, Master Chef worthy. She made a pureè with the tomatoes and tried three different spices to sweeten them; ginger, cinnamon and vanilla. We narrowed it down to the ginger and cinnamon as the best flavors. She made a gelatin with the puree and ginger spice. She then made thin almond waffle crisps and a fluffy whipping cream with cream cheese and heavy cream. Layered the three ingredients in a glass. It was delicious! </div>
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I am not so experienced in the kitchen, especially when it comes to desserts. Since I needed to be thinking of tomatoes as the fruit they are, I tried to think of a fruit that is similar. Persimmons are pretty similar but aren't in season anymore. Oranges? Oranges would be a good idea to try, I thought. I also knew that I wanted to involve some kind of cream to the dish. Cheesecake! Cheesecake with a biscotti crust, layer of pureed tomato sweetened with sugar, orange and lemon and then the layer of cheesecake using fresh ricotta and cream cheese. E's mom helped me with the idea to become a reality and reminded me that we must use two products from Medierranea Belfiore. On top as s glaze I would put <i>un vasetto di passatina </i>which is a product from them, a light and sweet tomato and lemon sauce.</div>
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I sent out the recipe and three days later to my absolute surprise I was chosen to be a finalist! I am still in shock and I can't believe that my recipe was chosen by Chef Loretta Fanella! I am so grateful and excited to participate in this Friday's event. (Not to mention a little nervous seeing as it will all be in Italian.) Thankfully E's mom is very supportive and will help me out. Tomorrow I must make six small cheesecakes and two large ones for the contest. I will keep you posted on how it turns out tomorrow and will post the recipe as well. HAPPY HAPPY HAPPY! </div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3020485141549246255.post-43366681204080876692014-03-17T16:03:00.004+01:002014-03-26T15:21:14.645+01:00Risotto zucchine e gamberetti This morning I am sitting here with my cup of tea while E sleeps away his jet lag from his two week business trip to the United States. As I walked down the street to go get some fresh bread from the <i>panificio</i> it seemed as if it would be another beautiful Spring day again. I don't want to jinx it, but I think Spring is here to stay and I couldn't be happier. As my succulents and cactus sun bath outside I decided I should start to think about what I will prepare for lunch. First thought was risotto. Risotto! "Why on earth have I not yet posted a recipe for risotto on my blog yet?!", I thought. Risotto has a special place in my heart for many reasons, one being I love literally everything that has rice in it, and two because it was one of the first homemade Italian dishes I perfected without any prior disasters. It's so easy and you can add just about anything to it that your heart desires. I really like to get creative when it comes to risotto.<br />
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One thing I always like to keep in my freezer are shrimp. I buy a pound or so and keep them in a large freezer-safe bag for later use when I don't feel like heading to the store to buy them fresh. It's perfect for making risotto. Of course I am going to add some sort of green vegetable to the mix because I can't live well without a good veg. This recipe I will be sharing with you today is a delicious and creamy risotto using zucchini, yellow squash and medium shrimp. You will need some white wine for this recipe so go ahead and pop open a bottle now and pour yourself a glass. Cooking can be fun and relaxing if you make it that way. It doesn't always have to be a chore.<br />
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<i>Risotto zucchine e gamberetti </i></div>
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<i>2 tablespoon butter </i></div>
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<i>2 tablespoon olive oil </i></div>
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<i>2 cup Arborio rice </i></div>
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<i>half of white onion finely chopped</i></div>
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First things first and that is the vegetable broth. It is so easy to make your own vegetable broth, I really can't stress that enough. You know what you are putting in it and you save money, win-win situation, right? Okay, so quarter of an onion, let's chop up some stalks of celery and carrots, throw a tomato in there and season as you wish. The more salt you add to the broth the less you have to add later to your risotto. Cover with water and a lid over medium heat for about 30 minutes. BAM! Your own vegetable broth. You can't tell me that was not easy. </div>
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Alright, now you have your vegetable broth in a pot next to your large saucepan that you will now take out on the stove that you will add a good swirl of olive oil and start sauteing your chopped onions until they are translucent, not brown, over medium heat. By the way, you are going to want to use a wooden spoon for this. Time to add your rice and mix it with the onion and oil mix. (I add a few more drizzles of olive oil to make sure the rice is all covered and looks shiny) </div>
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After a minute of stirring, add a good splash of that white wine you are sipping on. It makes such a beautiful sizzle sound. Wine aromas are the best. Once most of the wine is reduced then it is time to start ladling your vegetable broth one at a time and stirring it frequently, once the broth is absorbed it is time to add another ladle of broth. Keep doing this process for the next 12-15 minutes. You will begin to see the rice puff up a little but when you taste it the rice will not be fully cooked yet. Add your chopped zucchini and squash. At this point I add the spices also, salt, pepper and a little sprinkle of chili powder. The kick from the chili powder is very much appreciated, trust me. </div>
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Shrimp time! I used my frozen ones in this recipe so I defrosted them prior to starting the broth. De-vain and cut the shrimps 1/2 inch pieces. Sautè them in a separate pan until they are opaque in the center. You are still stirring the rice often so as not to make it stick to the pan. I like to think of it as a good arm workout. At this point you want your rice to not be crunchy at all anymore. </div>
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Add the shrimp LAST. The warmth of the bed of rice will gently finish to cook them and they will be so delicious and tender it will blow your mind. Taste-test time, does it have enough salt and pepper? Total time for the risotto all really depends, that is why taste-testing is key. Average time altogether is about 20-25 minutes. Take your butter and stir it in to make it creamy. I learned here in Italy that you know you made a great risotto if there is no liquid residue when you spoon it out from the bowl. </div>
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Any good excuse to open a good bottle of wine, right? We paired this meal with a Vermentino from <a href="http://www.aiavecchiabolgheri.it/home_eng.html" target="_blank">Aia Vecchia</a>. </div>
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Buon appetito a tutti!</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3020485141549246255.post-4837456806436084592014-03-08T23:39:00.000+01:002014-03-20T14:48:26.944+01:00Marmellata di kumquatIsn't spring time just wonderful? It's as if the world wakes up again. Flowers begin to bloom, the temperature begins to rise and of course the spring produce. I was a little too excited when I saw that asparagus was making an appearance in the grocery stores again. Believe it or not, I would pick some green veggies over a dessert any day. I'm crazy, I know.<br />
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One thing I do love almost as equally as vegetables is citrus. I love the way it looks, I love the way it smells and obviously I love the taste. We were over at E's grandparents house for a special Sunday lunch where she made a delicious shrimp pasta and I had noticed a gorgeous kumquat tree in her front yard. I just go crazy when I spot a citrus tree, I am absolutely obsessed, maybe it's because I grew up in Portland where it would literally be impossible to grow any form of citrus tree there. Anyway, I managed to tell her how beautiful I thought the tree was (in Italian, mind you) and two days later she came knocking on my door with a huge bag full of them. Oh happy day!</div>
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Kumquats are a little different than other types of citrus because you pop the whole thing in your mouth. (peel and all!) No, this is not a joke. The peel is surprisingly the sweetest part. I had to convince E to try at least one. It's a pet peeve of mine when someone doesn't try something at least once to know if you like it or not. Well okay, hand me a plate of cow brains and I will tell you no, but you get the point. Since I knew I would be the only one in the household to eat them I decided I would try to make a marmalade. Thinking about a piece of whole grain toast with kumquat marmalade and a cup of tea was enough to convince myself.<br />
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I'm going to tell you the truth because that's what we do here, and the truth of the matter is the first time I experimented this marmalade it turned out very bitter and not what I was expecting. (There goes my morning toast and tea party idea), I was pretty disappointed but I didn't lose hope. The next time I saw E's mom I told her what had happened and the wise woman that she is told me that with her experiences it was best to soak the citrus a few times in water to help the acidity disappear. And so the love story continued... It turned out <i>bounissimo</i> and ready for the toast. Party time.</div>
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<i>Kumquat Marmalade </i></div>
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<i>Makes; three petite jars </i></div>
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<i>1 pound of kumquats </i></div>
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<i>2 cups of granulated sugar </i></div>
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Wash your kumquats well with water through a strainer. Now for the tedious task of cutting up the kumquats in thin slices and picking out all the seeds. SEEDS, SEEDS, SEEDS EVERYWHERE! It's worth it in the end, you have to trust me. Fill a large bowl of water and place the kumquat slices inside and cover with a tea towel, making sure the water is covering all of them. You will need to leave them in their "bath" for 8 hours before you change the water and then leave them again overnight. </div>
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Next day strain the kumquats and put them in a large pot. Add one cup of new water in the pot along with the sugar. Cook over medium to low heat for about an hour stirring every once in a while and skimming the top if there is foam. A great tip to make sure your marmalade is ready is putting a plate in the freezer for 15 minutes and when you take it out add a little spoonful of marmalade on the plate and it will be set if it starts to become wrinkly and doesn't run.</div>
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Take your jars (sterilized of course) and spoon the hot marmalade inside until full and screw on the cap. Now you must turn the jar upside down until it is completely cool to seal it. I learned this tip from my grandma who makes the world's most amazing raspberry jam. (Oh how I miss it) </div>
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Now you have your own natural marmalade without added preservatives. How fantastic is that? Other ideas to use this marmalade if you (somehow) don't enjoy toast as much as I do..</div>
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Add a little dish of this next time you do a cheese platter to spice things up, on top of a cheesecake or even make a bruschetta platter with a mild cheese such as brie. Kumquat crepes anyone? The options are endless. </div>
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Buon appetito </div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3020485141549246255.post-28116297760228004972014-01-20T18:07:00.002+01:002014-03-26T15:20:52.449+01:00Canazei & chicken pot pie<span style="font-family: Times, Times New Roman, serif;">Living near the sea is a dream come true of mine. But we do lack snow topped mountains and sometimes you need a good dose of snow. Fortunately we are able to drive up North a few hours and enter a winter wonderland. Our friend's family member has a cabin up at Canazei, Italy and we were lucky enough to be invited to join him and his girlfriend in a wintery weekend up in the Italian Alps. We had a late start driving so when we arrived I wasn't able to see anything except black shadows caused by the moon's brightness. I didn't know what to except but I never doubt Italy's ability to constantly surprise me with it's beauty.</span><br />
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I woke the next morning, quickly opened the drapes and my jaw dropped... Buongiorno!</span><br />
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I still pinch myself when I think of how fortunate I am to live in such a beautiful country and experience all these places. Canazei is located in the upper part of the Val Di Fassa in Trentino region of Italy. The houses resembled those European christmas cottages inside a snow globe. It was incredible! I could just imagine all the plaid dressed people inside sitting near a fire eating pretzels and drinking hot cider. Because thats obviously what people in the mountains do all day, right?</span><br />
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<span style="font-family: Times, Times New Roman, serif;">The thing I was probably most anticipating was to go skiing. I, unlike the others, have never skied before. They all had lessons before and started when they were young. (Yet again, the American is the inexpert) After an hour lesson with my Italian maestro though and I felt confident to go down twice with everyone else. I'm ready to go again! </span></div>
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<span style="font-family: Times, Times New Roman, serif;">All four of us went out to dinner Saturday night to a quaint little spot. Typical cuisine for the mountains, which is what E and I both wanted. I had zuppa di gulasch (goulash) which is basically the same exact thing my mom made me growing up. (Though she called it beef stew) And for my second course I had tagliatelle with deer meat. E had spinach spatzle with a cream sauce and speck. Spatzle is a type of thin potato dumpling. Speck is a smoked prosciutto. (mouth watering) It was served in a cast iron skillet and I just gushed, I mean how cute is that? Not to mention all the waitresses were dressed to the part resembling a Swiss maiden. </span></div>
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<span style="font-family: Times, Times New Roman, serif;">We parted ways on Monday, E and I went back home while the other two stayed for another week. Spiraling down the mountain on the drive back and I kept spotting little apple stands selling fresh local apples. I pleaded that we make a stop and came back with a bag full of five different types of apples, fresh apple juice and a smile on my face. The following day I was starting to feel the after affects of some one's first time skiing. Yeah, sore muscles. I was craving some comfort food, and surprisingly I was craving American comfort food. Chicken pot pie! What a perfect dish to warm the soul and fill the stomach. </span></div>
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<span style="font-family: Times, Times New Roman, serif;">Here is my recipe for four of the cutest mini chicken pot pies you have ever seen.</span></div>
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<span style="font-family: Times, Times New Roman, serif;"> Serving size; 2</span></div>
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<i><span style="font-family: Times, Times New Roman, serif;">(This has been my favorite recipe for pie crust)</span></i></div>
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<i><span style="font-family: Times, Times New Roman, serif;"> http://smittenkitchen.com/blog/2008/11/pie-crust-102-all-butter-really-flaky-pie-dough/</span></i></div>
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<i><span style="font-family: Times, Times New Roman, serif;">quarter of chopped white onion </span></i></div>
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<i><b><span style="font-family: Times, Times New Roman, serif;">For the Béchamel sauce;</span></b></i></div>
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<i><span style="font-family: Times, Times New Roman, serif;">40 grams of butter (5 tablespoons) </span></i></div>
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<i><span style="font-family: Times, Times New Roman, serif;">460 grams (1 1/2 cup milk)</span></i></div>
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<span style="font-family: Times, Times New Roman, serif;">I used four small ramekins. Butter all of your ramekins to prevent sticking. Lay one of your ramekins face down on the dough and cut a circle around it, slightly larger than the size of it. Cover the whole inside of each ramekin with pie dough. With the dough leftover cut out circle the same size of the top of the ramekin. This will be the "lid" of your pot pie. Set aside and preheat your oven to 375° F (190°C) </span></div>
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<span style="font-family: Times, Times New Roman, serif;">In a medium size saute pan drizzle a little olive oil and add the chopped chicken pieces and saute until they are no longer pink inside. Set aside. Add a bit more olive oil back into the pan and saute the vegetables on medium low heat for about 8 minutes and add salt and pepper. For the Béchamel sauce add the butter in another medium saucepan on medium/low heat until melted and add the flour and mix well. The mixture will look like a clumpy mess but trust me, this is necessary for the creamy texture and i'm here to reassure you that you are doing it right. After a few minutes start drizzling your milk in and with your whisk vigorously mix until it becomes a creamy texture. I add a pinch of salt, pepper and nutmeg. (it just doesn't feel right without a little sprinkle of nutmeg) Add the vegetables, mushrooms and chopped chicken to the sauce and mix until combined evenly. Take your ramekins with the pie crust inside and add a nice scoop of the mixture to each until they are bulging. Add the other pieces of dough to the top of each ramekin and press until both doughs are touching. Make two small slits on top of the dough to let the steam out when cooking. </span></div>
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<span style="font-family: Times, Times New Roman, serif;">Brush the whisked egg on each top and bake for 35-40 minutes until golden. </span></div>
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<span style="font-family: Times, Times New Roman, serif;">Once done let rest for 10 minutes, my poor guy burned his mouth with my mistake of not letting them rest. (I guess I got a little excited to start eating)</span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3020485141549246255.post-42022525448935725252013-11-24T17:37:00.000+01:002014-03-20T11:17:04.815+01:00“The world is a book and those who do not travel read only one page.” ― Augustine of Hippo<div style="text-align: center;">
<span style="font-family: Times, Times New Roman, serif;">Two weeks ago we went to Bolzano, E had work meetings and I was able to tag along this time. Bolzano is a 5 hour drive away up into the Italian Alps and <span style="background-color: white; line-height: 18px;">the capital of Sudtirol, in the Alto Adige region of Northeastern Italy.</span> We went last year as well and I remember it fondly and loved it. The shops are amazing so of course I had a good time. There was a lot to see but I wasn't overwhelmed and it still felt familiar. I didn't mind roaming the streets all day by myself.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Bolzano is very close to Austria and Germany so there are many people who speak German here as well as Italian. Even when people spoke Italian I could hear an accent much different than at home in Tuscany. When I would go into the stores people would always assume I was German "Hallo" they would say, because I obviously don't have any Italian physical characteristics, and ask me a question in German. I would give a puzzled look and respond in Italian. I don't think anyone in Europe would assume I am American because America is such a melting pot. Oh the fun.</span></div>
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<span style="clear: left; display: inline !important; font-family: Times, Times New Roman, serif; margin-bottom: 1em; margin-right: 1em; text-align: start;">When we travel to different parts of Italy I'm always intrigued by the different way of lifestyle. Bolzano is very north compared to where we live and not located close to a sea. The style of food in each area of Italy would surprise you as to how diverse they really are. I think most people in America think that everyone in Italy eats spaghetti in a tomato sauce with those huge meatballs. Am I right? Well that is definitely far from the truth. In fact, my boyfriend has never even had spaghetti with meatballs and he has lived in Italy his whole entire life. I'll begin with sharing my knowledge of Bolzano cuisine.</span><br />
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<span style="font-family: Times, 'Times New Roman', serif; text-align: start;">Northern Italy is in close proximity to Austria, France and Germany. Strong focuses on cheese, buttery sauces, truffles and hearty meats. It becomes very cold in the winter months so it's common to serve a comforting bowl of hot polenta with ragù that will warm you from inside out. I noticed that Bolzano had a huge German and Austrian influence, I'd see pretzels in the windows next to loafs of Italian bread. I also saw a couple eating a plate of dried meats (common all throughout Italy), but this couple had miniature pickles to accompany the meats and cheeses. That is something you would never see in Tuscany and I assume that is definitely the German/Austrian influence. </span><br />
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<span style="font-family: Times, 'Times New Roman', serif; text-align: start;">Another typical thing you will find in Bolzano is the strudel. Strudel is a type of layered pastry with a sweet filling, it can be filled with apples, pine nuts, cinnamon and sugar and is originated in Austria. Speaking of apples, red apples from the mountainous parts of Italy are supposedly the best in North Italy, our hotel had a large glass vase full of crisp red apples for the guests on each floor. Definitely came home with a dozen of my own, don't mind if I do!</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Until next time Bolzano.</span></div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3020485141549246255.post-50245026300937900472013-11-02T21:44:00.000+01:002014-03-26T16:15:04.424+01:00Bruschette al tonno <div style="color: #444444; line-height: 19px;">
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<span style="font-family: Times, Times New Roman, serif;">I cannot believe it is already November because it sure hasn't felt like autumn around here with 70 degree weather and humid temperatures. Wednesday was a beautiful day and I had taken a trip earlier to a nearby beach to collect some white sand for a project I had in mind. The beach inspired me to make something fresh and easy to prepare for lunch that day and tuna seemed to be the perfect answer. I grabbed a freshly baked loaf of<em> pane (bread)</em> on the way home and began preparing lunch.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">(This dish would also be fabulous for an appetizer in the summer months served before an outdoor BBQ or packed in a basket for a day trip to the beach)</span></div>
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<span style="font-family: Times, Times New Roman, serif;"><i>Tuna Bruschetta </i></span><br />
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<i>Serving size; 2-4</i></div>
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<i>1 jar of tuna in olive oil (I always use Asdomar because they are sustainable and delizioso) </i><a href="http://www.asdomar.it/"><span class="s1"><i>http://www.asdomar.it/</i></span></a></div>
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<span style="font-family: Times, Times New Roman, serif;">Slice your bread into the portion size you prefer and place them on roasting pan in the broiler at 400° degree F (200° C) until they turn lightl brown and crispy. </span></div>
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<span style="font-family: Times, Times New Roman, serif;">Meanwhile, in a large bowl place the tuna, olive oil, basil, parsley, cucumber, red onion, s/p and a squeeze of lemon juice. Mix well until all incorporated. The longer the mixture sets the better it tastes because all the flavors dance around with each other, so if you are not in a rush this is great to make ahead of time. </span></div>
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<span style="font-family: Times, Times New Roman, serif;">Sprinkle a little olive oil and a very small pinch of salt on top of the freshly broiled pieces of <em>pane </em>and place the tuna mixture on top and serve. </span></div>
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<em><span style="font-family: Times, Times New Roman, serif;">Buon appetito</span></em></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3020485141549246255.post-27607032969015216472013-10-24T17:52:00.000+02:002014-03-09T12:34:54.885+01:00Gnocchi alla boscaiola <div style="text-align: center;">
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<span style="font-family: Times, Times New Roman, serif;">A couple of weeks ago my boyfriend and I went to a bakery in town to have cappuccinos and pastries one Saturday morning. A few minutes later after sitting down a couple friend of ours came strolling in. They were dressed in very casual clothes that I had never seen them in before. We asked them what they were up to and they replied with telling us they had plans to go into the belora forest to find some porcini mushrooms. I had no idea people did this, especially our friends! I was very intrigued. We changed our clothes and joined them for the fun.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Because it was the middle of October the floor was covered in leaves which made it quite difficult to spot the brown-rounded tops of the funghi porcini on the forest floor. Our two friends were much more experienced than us but we got the hang of it just fine. After about three hours frolicking through the trees with our walking sticks in hand, we finally called it quits. The result was fantastic because we all had incredible luck! Our basket was full of delizioso porcini mushrooms and our friend Federico even found a couple of bubbole mushrooms. (the thin stemmed white mushroom pictured) I had no prior knowledge of mushrooms and what kind are okay to eat and what are not but luckily our friends did.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Conversation came up about how we would enjoy these beauties; I would make gnocchi with a porcini and sausage cream sauce gnocchi alla boscaiola for dinner that night and we would make an impromptu dinner party. People that know me well know that I am a major fan of entertaining so I was thrilled with the decision and also very flattered that they would trust me (the American girl) with making the meal!</span></div>
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<i><span style="font-family: Times, Times New Roman, serif;">Serving size; 6 </span></i></div>
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<i><span style="font-family: Times, Times New Roman, serif;">For the gnocchi;</span></i></div>
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<i><span style="font-family: Times, Times New Roman, serif;">6 small potatoes boiled and riced potate novelle </span></i></div>
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<i><span style="font-family: Times, Times New Roman, serif;">For the sauce;</span></i></div>
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<i><span style="font-family: Times, Times New Roman, serif;">2 + 1/2 cups chopped porcini mushrooms</span></i></div>
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<i><span style="font-family: Times, Times New Roman, serif;">200 ml <a href="http://www.parmalat.it/chef"><span class="s1">Chef Panna</span></a> cream sauce ( my favorite brand to use because it's very creamy and smooth)</span></i></div>
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<span style="font-family: Times, Times New Roman, serif;">Fill a large pot of water, large pinch of salt and add your potatoes. Bring potatoes to a boil for 10-12 minutes until tender. Rice the potatoes and place on a well floured working surface. Add the two eggs and flour (a little at a time) to the riced potatoes and start handling it enough so that it becomes less sticky to handle. You might have to add a little more flour as you go but the less flour, the better texture. In the end it should feel semi firm to the touch. Try not work with it too much or your gnocchi will be hard. Cut the dough in eight sections and start to roll each piece into a long strip, about 1/2 inch wide. Cut them evenly into 1/4-1/2 pieces. Heat a large pot of water.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">For the sauce lightly oil a large saucepan with olive oil and break the Italian sausage into bite-sized pieces. Add the chopped porcini pieces and sauté for about 8-10 minutes on medium heat. Last but definitely not least, add the cream sauce. If you don't have access to Chef Panna then you can use any plain cream based sauce. Season with salt and cracked pepper. </span></div>
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<span style="font-family: Times, Times New Roman, serif;">Once your large pot of water is boiling add a good pinch of salt and add your gnocchi pieces. Fresh gnocchi only takes a few minutes to cook and when they float to the top they are finished. Take a slotted spoon and place them in the porcini and sausage cream sauce. Coat all the gnocchi and serve. As for the bubbole mushrooms Federico found, I sautéed them with a little olive oil and sage and seasoned with salt and pepper. My mouth is watering just thinking about how wonderful this meal was.<span class="s2"> </span></span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3020485141549246255.post-76880467368604722182013-10-19T01:00:00.000+02:002014-03-20T11:19:31.092+01:00Gnocchi di zucca<div style="color: #444444; line-height: 19px;">
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<span style="font-family: Times, Times New Roman, serif;">Autumn is here, Autumn is here! Nature's colors changing, crisp morning air, and the moment you release those cozy sweaters out from the back of your closet. AND dun dun dun... pumpkins! I personally adore pumpkins and I thought I would make gnocchi with roasted pumpkin smothered in a scrumptious sage butter sauce. I know what you are thinking.... but gnocchi is one of those dishes that you think is really impossible to make at home, but it's truly not. Please do your taste buds a favor and try this out at home.</span></div>
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<span style="font-family: Times, Times New Roman, serif;"> First you cut your pumpkin in slices and roast your pumpkin in a casserole dish with a little water for 30-40 minutes at 375 degrees or until you can stick your fork inside the pumpkin with no problem. I added olive oil and salt and pepper before I roasted to add flavor. </span><br />
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<span style="font-family: Times, Times New Roman, serif;">While your pumpkin is roasting, add your potatoes to a large pot of salted water. Boil for 10-12 minutes until soft. Peel potatoes and put them through a potato ricer into a mixing bowl. After the pumpkin is done roasting, cut them in small pieces and rice them as well. Add your egg and a pinch of salt and pepper to the mixing bowl. Start adding flour while mixing it all together. </span><br />
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<span style="font-family: Times, Times New Roman, serif;">Flour a working surface and take the mixture and start handling it enough so that it becomes less sticky to handle. You might have to add a little more flour as you go but in the end it should feel semi firm to the touch.Try not work with it too much or your gnocchi will be hard. Cut the dough in six sections and start to roll each piece into a long strip, about 1/2 inch wide. Cut them evenly into 1/4-1/2 pieces. </span><br />
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<span style="font-family: Times, Times New Roman, serif;">For the sauce, melt butter in a small saucepan and then add three sage leaves. (& little S+P) I cook the butter for a while so that it turns slightly brown for an extra boost of flavor. Once your water in the pot is boiled, add a pinch of salt and then all your gnocchi pieces. They only take a few minutes to cook, you will know they are finished when they float to the top. Take a slotted spoon and place them immediately in the brown butter sage sauce. Make sure they are all covered with the sauce then plate with a good sprinkle of parmigiano reggiano.</span><br />
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Autumn party in your mouth. Thank me later.</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3020485141549246255.post-56978819817413835322013-10-09T22:00:00.000+02:002014-03-20T11:19:54.878+01:00Panino al prosciutto e mozzarella<div style="color: #444444; line-height: 19px;">
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<span style="font-family: Times, Times New Roman, serif;">I decided it was a good morning to grab a cappuccino in town and walk around aimlessly. I have always loved doing this because you can find things you would have never found before by just taking a moment for yourself to appreciate the little things in life. The darling shop full of vintage records, the lady emptying baskets full of fresh fruit and vegetables out of her truck, the pastry shops that fill the air with that indescribably sweet aroma. Ah, sometimes not saying anything at all and just observing life around you can be so fulfilling.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Today I will be sharing my easy recipe for one delicious sandwich.</span><br />
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<span style="font-family: Times, Times New Roman, serif;"><i>Panino al prosciutto è mozzarella di bufala</i></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><i>2 small french baguettes</i></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><i>4 slices of fresh mozzarella di bufala</i></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><i>1 handful of arugula</i></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><i>4 slices of tomatoes</i></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><i>6 slices of prosciutto toscano</i></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 1.4;"><i>pesto</i></span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><i>salt and pepper</i></span></div>
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<span style="color: #444444; font-family: Times, Times New Roman, serif; line-height: 19px;">Slice the baguettes in half, but not completely. This helps to hold all the scrumptious goodies inside your sandwich. While your oven is preheating for a broil at 400 degrees, Mix together the handful of arugula with a little drizzle of olive oil, salt and pepper. Place 3 slices of prosciutto toscano inside the halved baguette and top with the 2 slices of the mozzarella di bufala. If mozzarella di bufala is too difficult to find, any kind of fresh mozzarella would work. Spread the pesto on one side of the bread. After your oven is preheated, place your two sandwiches on a baking ban and broil until the cheese has melted and the top of your bread has some color. Before serving, tuck the dressed arugula inside along with the slices of tomato. Serve warm. Ta-da!</span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3020485141549246255.post-42102026162963895292013-10-02T12:15:00.000+02:002014-03-26T15:15:06.193+01:00Spaghetti ai frutti di mare <div style="color: #444444; line-height: 19px;">
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<span style="font-family: Times, Times New Roman, serif;">Have you ever been asked the question "What would you chose to be your last meal?" Well my answer would be easy, my answer would be this recipe. I remember the very first time I had this dish at a restaurant here in Italy. It was love at first bite. First of all, pasta. And let's face it, pasta is good with everything. Then you have mussels, clams, prawns and it's all mixed in with olive oil- tomato- garlic sauce goodness?! That my friends, is what I call a party in the mouth. </span></div>
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<span style="font-family: Times, Times New Roman, serif;">Instead of waiting until the weekend to dive into seafood heaven, I decided it was time to try it at home. </span></div>
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<i style="background-color: white; font-family: Times, 'Times New Roman', serif;">1 small bag of fresh mussels (about 14)</i><br />
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<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white;"><i>1 small bag of fresh clams (16)</i></span></span><br />
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<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white;"><i>8 prawns </i></span></span><br />
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<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white;"><i>4 ounces of uncooked spaghetti</i></span></span><br />
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<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white;"><i>1 garlic clove</i></span></span><br />
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<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white;"><i>1/2 white onion; minced</i></span></span><br />
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<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white;"><i>3 medium tomatos (already boiled & peeled) </i></span></span><br />
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<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white;"><i>fresh parsley </i></span></span><br />
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<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white;"><i>1 splash of vino bianco (white wine)</i></span></span><br />
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<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white;"><i>salt and pepper </i></span></span><br />
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<span style="color: #444444; font-family: Times, Times New Roman, serif; line-height: 19px;">First things first. Take your mussels and clams and place them in a deep bowl of cold water. Cover with a cloth and leave in the fridge for a few hours up to overnight. Shellfish are filter feeders and bottom dwellers which is why they tend to be filled with sand. </span></div>
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<li style="text-align: center;"><span style="font-family: Times, Times New Roman, serif;">NOTE; It is important to lift the clams\mussels out of the water as apposed to pouring the pot into a strainer to ensure you are not pouring the sand back onto the shellfish. </span></li>
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<span style="font-family: Times, Times New Roman, serif;">Heat a pot of water for your pasta. Once boiled, add a large pinch of salt to the water and immediately put the pasta in. One minute less than the package calls for. </span><br />
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<span style="font-family: Times, Times New Roman, serif;">Heat a skillet on medium with olive oil. Once it is hot, add the garlic clove to infuse the olive oil with garlic flavor and the minced onions and sautè a little. Add the prawns, mussels, clams and tomatoes. Splash some white wine and cover for about 4-5 minutes until the shellfish have opened and the prawns are pink in color. Don't forget the salt and pepper! </span><br />
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<span style="font-family: Times, Times New Roman, serif;">Once the pasta is al dente, drain the spaghetti and add it to the skillet of seafood. Mix in all the ingredients and cook for another minute or so making sure the oil and all the flavors are coating the spaghetti. Sprinkle parsley on top if you wish and pour a glass of white wine to accompany this delicious meal you are about to devour. </span><br />
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<span style="font-family: Times, Times New Roman, serif;">P.S; You might be thinking, "where is the cheese?!" In Italian cooking seafood is rarely ever paired with cheese. So skip the cheese in this dish! It will change the flavor anyway.</span><span style="font-family: Georgia, Times New Roman, serif;"> </span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3020485141549246255.post-79633643730116372582013-09-30T01:30:00.000+02:002014-03-26T15:19:20.321+01:00Marmellata di fichi <div>
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<span style="color: #444444; font-family: Times, Times New Roman, serif; line-height: 19px;">Today the grandmother of my boyfriend, let's call him E for short, gave me about thirty or so figs in a container fresh from her garden. Her garden is where she goes everyday, located less than a ten minute drive away at one of the family villas. Rain or shine, you will find her there. It is the most gorgeous villa I have ever laid eyes on, the road leading up to the villa is beautiful in itself, to the left are multiple rows of grape vines and to the right is a field of sunflowers. Only in the summer months the sunflowers are there, but I like to imagine them there always.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">I’ve never done anything with figs before this summer. In August we were in Portland and I got this overwhelming craving for roasted figs and goat cheese on a crostini. I walked about 25 blocks to the store to fulfill that craving and bought the ingredients. It turned out just as incredible as I had imagined it would be. (And completely worth the blocks walked) This time I had too many figs to know what to do with. Ever so grateful, I thought I would make a marmalade to somewhat preserve these precious little beauties.</span></div>
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<i>Fig Marmalade </i><br />
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<i>20 figs </i><br />
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<i>1 lemon </i><br />
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<i>1 cup sugar </i><br />
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<span style="color: #444444; font-family: Times, 'Times New Roman', serif; line-height: 19px;">This is one of many marmalade recipes I like so much because it is quite easy. This recipe makes 2 jars, so you can double, triple or quadruple this if you wish.</span><br />
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<span style="font-family: Times, Times New Roman, serif;">Wash the figs and cut them in very small pieces. (yes, you leave the skin on) You want them to be small so they break down easier when cooking. Take a pot and put the figs, sugar, and the zest of half a lemon and cover. You can add more lemon zest if you want it to be less sweet to compliment meat or a cheese plate. I found that this was the perfect combination of tart and sweet. Let it rest for a full nights worth of time. </span><br />
<span style="font-family: Times, Times New Roman, serif;">The next day, turn on medium heat and boil for about 5 minutes then turn off heat. Let the marmalade rest until cool to the touch. Stir and mash every once in while with wooden spoon to try to breakdown the figs. Repeat this step about 3 times. If there are still too many fig pieces left for your liking, I suggest taking a purée mixer to break down the consistency.</span><br />
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<span style="font-family: Times, Times New Roman, serif;">Take your sterilized jars and while the marmalade is still very hot, empty them in the jars and tighten the lid. Put upside down on the counter until cool.</span></div>
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Unknownnoreply@blogger.com0