OVER A TUSCAN STOVE

Saltimbocca- Griddle Bread from Naples

2009-07-05T17:00:00.008+02:00

Saltimbocca sandwich

When I found fresh chard at the weekly market in Certaldo on Saturday, I had to buy it. Fresh from the farm, so filled with flavor. Most people who don't even like greens, love the twice-cooked technique used in Italy, even kids! Today I added raisins and toasted pinenuts.

Then I remembered a fabulous sandwich we had at a pizzeria in Naples last year and with some left over grilled sausage, I was ready! All I needed to do was to make some of the simple bread used to make this sandwich. Today I made it like an English Muffin, cooking it on the grill instead of turning on the oven.

Saltimbocca dough

500 grams/ 5 cups Italian flour ( lower in gluten then American all purpose)
1 envelope dry yeast
2 tbs sugar
300 ml/ 1 1/4 cups warm water
3 tbs olive oil
2 tsp salt

Mix all the ingredients together.
Stir until they are all mixed well.

Cover the bowl and let rise until doubles in size.

Flour work table and put dough onto work space.

Lightly knead the dough to form a ball.
Break into 4 pieces.

Roll the dough out into oval shapes and bake at 350 until golden, about 20 minutes.

Let cool.

To serve, slice open the bread with a serrated knife.

Place the sauteed greens on the bottom layer, top with sliced cooked sausage.

Cover with sliced smoked provolone cheese.

Heat in the oven until the cheese starts to melt!

Cover with the top.

I hope you can make this and get a little taste of Naples!

Buon Appetito!

My favorite side dish!

2009-07-01T20:13:00.003+02:00

When you are planning your BBQ for the 4th of July or the next summer party, try making these sweet and sour onions as a side dish and stand back and receive the compliments!

Tiny pearl onions are cooked in an infusion of water with sugar and vinegar. I like to add a little chili pepper (whole- so I can take it out) to give it a little kick.

The end result is eating onions that taste like a BBQ sauce!

I prefer to let them slow cook the day before, so the flavors have time to blend.
If you can't find cipolline, boiling onions, use small shallots.

To make them a little fancier, you can add some raisins and toasted pinenuts at the end of the cooking.

Cipolline Agro Dolce
Sweet and Sour Onions

1 1/2 lbs peeled boiling onions
2 Tbs sugar
2 Tbs vinegar
1 Tbs olive oil
1 Tbs tomato paste
water and/or white wine
salt
1 dry red chili pepper (optional)

Place onions in a single layer in a large flat saute pan.
They should be covered with the white wine, diluted with water.
Add olive oil, salt, sugar, dry red chili pepper, vinegar and tomato paste.
Stir to mix.

Cover and boil for 10 minutes stirring occasionally.

Boil until the water is gone and the onions begin to glaze.
Stir to prevent burning or sticking.
Remove red chili before serving.
Taste to balance the sweet and sour flavors.

These are best the next day.
Try balsamic vinegar and honey for a really special version.
For simple onions, just cook in white wine, olive oil, salt and a bay leaf.

Celebrating the Season- Summer Soltice

2009-06-21T14:21:00.008+02:00

A sure sign summer has arrived is the appearance of sun-ripened tomatoes to make Pomarola, simple tomato sauce. To celebrate, yesterday I picked up my first kilo of Fiorentini, a local heirloom tomato for sauce.

The best flavor and consistency for sauce comes from these kind of tomatoes. One does not make sauce from salad tomatoes, as they contain too many seeds and too much water. The best tomatoes have a higher ratio of tomato to seeds. The San Marzano from Naples is the tomato used mostly for sauce and for canned tomatoes in Italy.

At the end of summer, when the tomatoes are the cheapest, families will by hundreds of pounds of tomatoes and put up sauce for the rest of the year.

Yesterday I picked up my first kilo of Fiorentini, a "brutto ma buono", ugly-but-good, tomato for sauce.

If you don't have a great tomato to make sauce, use canned tomatoes from Italy; (not "Italian-style") as they are picked in season and canned when at their peak.

Pomorola- Simple Tomato Sauce

Wash the tomatoes and remove the stems. Crush with your hands into a sauce-pot. Add some torn basil leaves and sea salt. Cover and let cook.
The sauce is cooked when the liquids are released from the tomatoes and the skins are falling off. Place all the contents into a foodmill ( passatutto) and puree. Do not use a food processor, as it chops the skin and seeds up into the sauce. The foodmill separates the pulp of the tomato from the skin and seeds.

The tomato sauce ready to be pureed in the Passatutto ( foodmill, or Moulix)

All that will be left will be the skins and the seeds, keep turning until no more tomato is released below.
You will be surprised how much will come out after you think it is done!

To use as pasta sauce:

If the sauce is watery, boil until the excess water has evaporated.

Add a tablespoon of butter to the sauce and tear some additional basil leaves in, one or two.

Cook pasta in salted water, drain well and return the pasta to the pan.
Add tomato sauce to the pasta and let cook together, the pasta will absorb the sauce, giving it more flavor.

Serve hot, topped with freshly grated parmesan cheese.

Summer in your mouth!

This sauce can be frozen in small batches or bottled to keep summer all year long!

June 24th- St John the Baptist- Florence's Patron Saint

2009-06-16T16:27:00.004+02:00

There is nothing like being in an Italian town when it is celebrating.
Florence's patron saint, John the Baptist, is celebrated June 24th. Here is a small taste of the parade!

It is also when we make Nocino, with unripe green walnuts. So now that I am living in the countryside- I will gather my walnuts, instead of heading down to see the parade.
Here is the recipe for making your own.

But if you are in Florence, you MUST go! Usually they all gather in Piazza Santa Maria Novella where the parade will start, then head down Via Tornabuoni, ending up in Piazza Santa Croce where the historic soccer game is played in costume ( if they are not too violent this year!)

Fabulous fireworks at night to be seen on the Arno River, set off in the Piazzale Michelangelo.

Bite-size Meatloafs: Polpettine

2009-06-16T13:45:00.003+02:00

In the 25 years I have been living in Italy, I have NEVER seen spaghetti and meatballs served anywhere.

In Tuscany we have polpettine, small meatloaves, Polpettone being a meatloaf: the ini ending means small and one- big!

Summer's heat requires light foods and things which taste good at room temperature as well as cold. I love the polpettine as their small size allows for quick cooking and not a lot of time over a hot stove.

Here is the simple recipe using ground beef. There are as many versions as there are cooks, often I make one using left-over boiled beef from bollito misto. You can also "stretch" the recipe by mixing mashed potatoes in with the ground meat.

Polpettine- Beef Croquettes

12 oz ground beef
2 oz grated parmesan
1 egg or more as needed to hold mixture together
1 garlic clove, chopped
1 Tbs chopped parsley
breadcrumbs
olive oil
juice of 1 lemon
salt and pepper

In a large bowl, mix beef with egg, cheese, parsley, garlic, salt and pepper.
Let sit one hour.
Shape croquettes into a small finger shape.
Roll lightly in breadcrumbs.

Cover the bottom of a pan with olive oil and cook slowly over low heat until golden, turning frequently.

Season with salt and a squeeze of lemon juice.
Eat now or if you can wait.... eat at room temp.

Edible Tuscany- REAL BREAD

2009-06-13T22:45:00.005+02:00

another beautiful day in Tuscany

The most fabulous part about living in Tuscany for so long, is that when plans go wrong, you can always come up with a great back-up plan as there is so much to do everywhere. Today we were supposed to meet a friend at a flea market, which he had read about. Since it was in a village near the forno, I could already taste the wonderful schiacciata, a Tuscan flatbread, brushed with olive oil and sprinkled with salt.

About 20 years ago I was lucky enough to go on one of Faith Willingers Day Trips to Capezzana Winery which included going to Roberto Catinari's chocolate shop and also to the Forno Agnese.
I have been back to both, but not to the Forno Agnese in a long time. Today was the day!

I am the family GPS and navigated off the main road, the Pistoiese, to Tavola and across the bridge and under the first archway on the left. There is a sign on the gate. Ring for bread. We were greeted by the family dog, grandma, mom and son. When the dog was back in the house we were allowed into the gated yard. The door was open to the Forno- so I asked permission and peeked in. Nothing had changed. Agnese died at 101. Bread is life!

The oven

Inside is very simple, one oven, one mixer, one table and lots and lots of bags of flour!

The Bread

Since I had been there before, I already new a lot, but was introduced to Eduardo, the 4th generation now. His prefered after school snack is the schiacciata filled with Nutella! I adore chocolate and salt so was willing to try. My husband loves eating a block of bittersweet chocolate and last time I was in Seattle Theo's chocolate also does a chocolate with tiny bits of salted bread crumbs in it which is also nice.

Trust an expert

After baking the bread, beans are put in to slowly cook in the heat of the ovens.

I am so glad we got a chance to go back and enjoy more of this incredible bread. Often people come to Italy to see the museums, but the true treasures of Italy are the artisans.

And our daily bread.

If you get a chance to explore this area, there are so many treasures to discover. There are villas to visit which are worth the trip and other incredible dining experiences too.

Another favorite in the area is Da Delfina in Artimino.

Italian way to cool down

2009-05-30T15:25:00.001+02:00

caffe shakerato, I asked for milk in mine

When the temps rise here in Italy, the land that frowns on air-conditioning.... there are several ways to beat the heat. One of course is to get thee to a gelato shop NOW! I have some of my favorites in Florence listed on my website. There is one in almost every neighborhood, I sugges ordering the smallest size and eating more often!

There are several different things you can order:
gelato- which is ice cream
semifreddo- a semi-frozen whipped cream
granita- a traditional sicilian treat, icy and more liquidy that you can eat and sip! I adore coffee granita with whipped cream- the sicilian breakfast!

Another way to cool down is switching to a caffe' shakerato- a shot of coffee, shaken over ice.
Usually done with ice, I have also had it with gelato at my local coffee bar in Certaldo.

You can find the recipes on my newsletter on the website.

It is also possible to order your gelato, affogato, which means drowned. Some of my favorite ways to drown my ice cream are:

A vanilla tartufo( and premade ice cream "truffle" sold in most bars and some restaurants.) with a shot of expresso.

A chocolate tartufo with Jack Daniels.

Apple sorbet with Calvado's ( served at Cafaggio's on via Guelfa)

Lemon sorbet with Vodka- if blended, a version of Sgroppino- a Venetian after dinner drink/dessert.

Another favorite which is harder to find is the semifreddo sometimes called a mattonella in Florence. Whipped cream is sweetened and toasted nuts are added. It is frozen in a loaf pan and cut into slices to serve. Tuscan Dai-Dai makes theirs with pinenuts.

I adore the semifreddo di mandorle I get in Chianti at Oltre il Giardino, but the chef Anna won't share her recipe. I just returned from Sicily where I had it in several places and finally found a printed recipe. Worth the price of the book.

Semifreddo di Mandorle

Almond Semifreddo

2 cups fresh whipping cream
1 egg yolk
1/2 cup granulated sugar
3 oz, chopped toasted almonds

Mix the egg yolk with the sugar.
Add the whipping cream a little at a time.

Whip cream until stiff.

Fold in the chopped toasted almonds and freeze.

Serve as is or topped with a chocolate or caramel sauce.

I am waiting now for the watermelon to make my watermelon granita!( recipe is in the sidebar) or you may want to try my friend David Lebovitz's take on my recipe, where he made "spiked" popsicles.

With June arriving- I have already had my first Panzanella, the Tuscan bread salad and also tuna and bean salad.

Get ready to enjoy the season. Buon appetito!

Trapani and the West Coast Tour

2009-05-24T19:08:00.004+02:00

outside one of the Tuna shops in Favignana, Sicily

The old Tonnara plants in Favignana for tuna

Sometimes I have to travel for work, I know, it is tough living in Italy. We all make choices for the life we have. This is mine. I have always spent the small amount of money I have for travel- now I have a little more than when I was younger, but still am frugal. I bought tickets on Ryan Air, which allow me to run away and explore places, which keep my travel juices running!

I spent almost a whole month last year in Sicily with clients, after going twice to check things out on my own. I don't really use guidebooks much but I do read some about the most important things to see and do and then I read the paper when I am there, go to the tourist board, proloco's and then I explore on my own.

This fall I hope to return with a small group to Sicily again and next March I have a private tour I am researching for, of older Italian- American Mamma's coming back to the homeland.

In searching out new things for myself and my guests, I went to Favignana this trip-WOW.
It is one of the three islands off the West Coast, the Egadi Islands. Favignana was the base for the preparation of the tuna once it was caught.

I missed a food festival that was being held on Sunday- for an antique preparation of a "pasta" that they make, but did get the recipe!

It is tuna season and Favignana is the island for Tuna! In the old days, the Mattanza, was the way to catch the tuna, men would put out nets to catch these huge fish and then spear them to kill them. This ancient tradition isn't practiced so much anymore. But speaking with locals, there is still a passion and pride for those that participated. Here are some foto's which show you an example.

this is FRESH!

These giant red prawns are also locally caught and incredible!
We eat them as often as possible when in Sicily.

old anchor graveyard

There is no greater joy than to discover new places and new flavors- more on that later.
The local dish in Trapani is couscous... in a way I have never had it before.

I hope you can join me this fall- it will be a fabulous experience.

Celebrating Everyday

2009-05-09T18:53:00.001+02:00

Spring brings so many celebrations- starting with Easter. In Italy, it signals celebrations almost every weekend, called sagre. When Spring arrives, Tuscany is at it's loveliest. This spring is no exception, green velvety hills dotted with color from wild flowers, red poppies, yellow blossoms of mustard greens, golden wheat and the lovely alfafa blossoms. Wisteria is covering walls everywhere and irises of all colors fill both gardens and the hillsides. The iris garden in Florence holds is festival in May yearly. It is on the right side of the piazzale and in June the rose gardens are the place to be, located on the left side. Piazzale Michelangelo is my favorite place to stop for the best view and foto ops in Florence before leaving for Chianti.

We had Easter, then April 25th, the libertation of Italy; May 1st, labor day; which tends to create 3 day weekends called ponte, bridges. Rain was present at the strangest times, but the hills are beautiful because of it. My Chianti week was blessed with sunshine and the storms held themselves back and we stayed dry! Time to light a candle.

In my area of Chianti, the Fiori d'acacia fritter festival starts. I was really bummed when I went a few years ago and it was really rice fritters not the fried flower blossoms I was expecting, if there were any acacia blossoms in my fritters, they were cooked away to nothing.

Not all festivals are like that. There is a fabulous medieval dinner in Certaldo at the end of the month, usually sold out months in advance, they hold two, one in May and another in June. If you are nearby you may want to see about coming.

Important to know about attending a sagra, is that usually they are in the afternoon, held after families have eaten at home and come out for the passegiata late in the afternoon. Some go on to evening and dinners are held. Ask the locals!

I hate to miss a good party in Italy! Come hungry.

Slow down and take time to smell the roses
or eat the porchetta!!!

Just got this foto from one of my "fans"!

Start them cooking young and they will thank you later!

Happy Mother's day!!!

Edible Tuscany- Officina della Cucina Popolare

2009-04-23T17:55:00.006+02:00

Serendipity-

We went to the Officina della Bistecca at Dario's for my birthday lunch on Monday and enjoyed a MacDario and a Tasting Menu- which was perfect!

The Tasting menu is several courses for 20 euro and the MacDario is 10 Euro for the one plate.

As we were talking with Dario after lunch, we met another couple who had come into the Officina before we left.

They looked familiar to me, but I see a lot of people that look familiar. But eavesdropping, it seemed they were ordering some of Dario's products for " their" restaurant. I asked where their place was and they responded, "Officina della Cucina Popolare" in Colle Val d'Elsa - I had joined their facebook fan club awhile ago, as they opened in the next town over and sounded great.

Taking advantage of some days off, we hopped over for lunch the next day. I prefer long Tuscan lunches instead of dinners as we can explore the village in the daytime after and walk off lunch.

We arrived early and were seated right away. The simple restaurant is well lit and decorated nicely. We sat in the front room to benefit from the natural light outside. Of course having just met the owners they were happy to see us there.

I adore antipasti and dessert so eyed both before ordering. I ordered mixed crostini, my husband the anchovies with butter, a Tuscan classic, more often saved for home eating or a wine bar.

The anchovies were PERFECT- served with toast and fresh butter and mascarpone cheese and some salsa verde on the anchovies.

My crostini were also a wonderful mix, warm polenta with onions, toasts with the classic chicken liver and another with rabbit ragu as well as two others.

I opted for a second antipasto for my first course and was surprised by the HUGE portions.
A clay pot with melted gorgonzola cheese, made by a local producer, with a mix of cows and sheeps milk served with long lovely heart of celery stalks.

I went wild! I am not a bread-eater, but their bread was so good as was the cheese, that I used it to enjoy every last drop~

My husbands house-made fresh pasta with wild boar was one of the specials- they have game on Wednesdays. ( Lasagna on Sunday!)

I kept eating my melted cheese, but my husband had the boneless rabbit. Another perfect dish that had me wondering if he was hiding his mother in the kitchen! I hadn't had rabbit prepared like this in ages.

Having been a pastry chef, desserts are my week point. They were kind enough to create a tasting menu of the desserts for us!

All of them were perfect!

Apple cake with calvados sauce, warm pear cooked in red wine with chocolate mousse- Coffee creme brulee

What can I say... it is such a pleasure to find young couples with such passion.... and reasonable prices. If you are staying nearby, they are also doing food to go!

I hope you get the chance to enjoy a meal here soon, but this great team!
you can also follow them on facebook!

Officina della Cucina Popolare
Via Gracco del Secco, 86
Colle di Val d'Elsa (Siena)
Tel. 0577.921796 -
E-mail: officina@cucina-popolare.com
Closed Tuesday

Located on top of the old city. Park in the free parking area and it is only a few minutes walk.

It's a Party-

2009-04-22T09:18:00.003+02:00

If you will be in Chianti on Sunday April 26th around 5pm, stop by the Macelleria Cecchini for my book signing and presentation!

Celebrating my 25 years in Tuscany!

Judy

If you can't come, order you autographed copy online
I ship!

Lessons at the Market- Pinzimonio

2009-04-18T17:20:00.007+02:00

Teachers: The Vegetable Ladies, upstairs at the San Lorenzo Market

60 years at the market.... WOW....

Pinzimonio is the way raw vegetables are eaten in Tuscany. It can be ordered as a vegetarian main course or sometimes served as a starter.

Sister-in-laws, they are always together in work and out. The shorter woman is obviously in command!

Pinzimonio is one of the easiest recipes in Tuscany.Fresh raw seasonal vegetables - the best extra virgin olive oil and salt.( possible the addition of vinegar in the dipping oil, red wine not balsamic)

Recipe:

Put a small amount of extra virgin olive oil in a small bowl.

Season with salt ( optional: pepper and red wine vinegar)

Prepare raw vegetables, traditionally we use:

raw artichokes, as in the video, she pulls off the leaves and dips eating only the white part.

I was taught to trim the chokes to eat all the of the tender choke, using the younger artichokes which also have no purple choke. See foto on my site.

Fennel, carrots and celery are also used.

I like radishes too.

Every trip to the market is a lesson for me, learning from the masters.... of the Italian way.

From Leo, who has since retired, how to clean artichokes and other recipes for them.

My mother-in-law Tina's Fried Artichokes and Leo's Preserved Artichokes

Edible Florence- Coccole

2009-04-16T22:55:00.006+02:00

When I was down at Q.B the other day, someone also mentioned a new chocolate shop- say no more.. I was off on my search. I walked up Via Ginori and found Coccole on the left hand side of the street, where an old furniture store had been not far from Q.B.

David Belloti has been training with some of Tuscany's best and has created a lovely spot to stop and refuel in Florence, I had met him when he was at Luca Mannori's workshop in Agliana apprenticing.He has followed Luca's idea for space creating a sit-down chocolate "bar".

David with his mom and sister

Like most "bars" in Italy, it is less expensive to stand and enjoy your coffee and sweets, but for me, sitting down is worth the extra charge to take a break after walking on hard stone all day.

When you walk in to the shop, you walk right into the chocolate case with his bonbons, classic flavors such as hazelnut and amaretto and also some newer twists such as a light lemon sage or ginger ganache.

On top of the case you will see his cookies and pastry selection.
Today my friends tried several and gave Coccole their seal of approval.

There are tables to sit and people watch while enjoying chocolates, cakes, cookies with tea, coffee or hot chocolate! Get EVERYTHING with whipped cream!

Mixed plate of cookies, Ganache dessert and David's house "brownies", Chocolate and carmelized apple cake

Coccole
Via Ginori, 55/57 r ( red numbers)
055/294750

Just opened 2 weeks ago so not sure of their hours yet.

Spring is Here!

2009-04-14T21:46:00.007+02:00

I left snowy, icy, windy Denver and Kansas City to come back to Spring in full swing in Tuscany.
Velvety green hills, a nice breeze and today was warm enough for gelato!

We headed down to Florence with a suitcase full of cookbooks to take to some of my friend shops which will be selling them, Conti and Baroni in the Central Market, Casa del Vino and the English language bookstore on Via delle Oche, Paperback Exchange.

To get to Paperback exchange, one must walk right by Grom Gelateria, one of the newer, "best" gelato's in town. The line coming out the door was long, so I headed around the corner to an old favorite, Perche Non. Open since 1939, you know they have to be good or would not have lasted that long.

I opted for a icy granita- two flavors- lemon and strawberry. They hit the spot.
My husband, the Florentine has always gone to Perche No for their semifreddi, which are more like soft flavored whipped cream than gelato- truly decadent!

The shop itself is tiny, but there are a couple of benches all the way in the back and one at the door. I adore the hip marble and mosaics as well as the RED- neon lights, accents and even lights under the counter in the front giving off a cool glow!

Here is a list of some of my favorites in town.

Downtown:

Carabé
Via Ricasoli, 65/r
Tel: 055.289.476
Web

Perché No?
Via dei Tavolini, 19/r
Tel: 055.239-8969
Read my review!

Le Carrozza
Piazza del Pesce
Near the Ponte Vecchio
Tel: 055.239-6810
Read my review!

Caffè Ricchi
Piazza Santo Spirito,10/r

L'Alpina
Viale Strozzi, 12/r
Tel: 055.496-677

Vestri
Borgo degli Albizi, 11/r
Tel: 055.234-0374
Read my review!

Vivoli
Via Isola delle Stinche, 7/r
Tel: 055.292-334
Web

By the stadium:

Badiani
Viale dei Mille, 20/R
Tel: 055.578-682
Web

The Books in the Mail

2009-04-12T15:21:00.004+02:00

I feel like a proud mom, the first books I mailed are beginning to arrive in the hands of their new owners.

I received a very touching review of the book from a ex-student, chef, Sansunshine,who was in Italy in the early 90's and came to my class with his friend Justin who was studying at the Syracuse University program.

I taught a once-a-week survival cooking class for the kids for four weeks. This is where the collection of recipes started.

It is always nice to hear back from the kids that still use the old book and remember the class as one of the best things they did when in Florence.

Here is another feedback with the foto of the old book!

The book has finally come come full circle and will soon be available in Florence for sale.

If you are not coming to Florence, you can order online.

I will provide online assistance for the recipes too.

I am a teacher after all!

Plans for the future are online video classes,, using the book as a reference.

Click here to order your own copy!

Happy Eater!

Edible Florence- Q.B.

2009-04-03T13:57:00.007+02:00

When one first learns to cook in Italy one of the first phrases you hear is q.b., Quantobasta, whatever is enough.

Well, Quanto Basta is now in my old hood, in a huge space which used to the the Cafe Caracol, mexican restaurant.

Run by two charming sisters, Elisa and Alessandra ( left to right in foto). This incredible space is going to be a new favorite of mine. For them a little is not enough!

What is so amazing is that it's multi functional- breaking away from the traditional lunch or dinner only, it will also serve as a space for tea and pastries, winebar with cheese and salumi, and the famous Italian "aperitivo", drinks with a buffet.

I also saw live music written on the blackboard annoucing concerts with some famous singers, so looks like these women want to party!

Not only that, but they are opening a pizza place next door and a cooks store!

Already you can buy many of the foods displayed to take home.

We went to try the buffet lunch which is 9,50 but read through the menu and prefered to do a "tasting".

We had a selection of sliced meats- salumi and 2 orders of the gnoccho fritto, a fried dough (served in Emilia Romagna with prosciutto), some bruschetta's, a fabulous splet- farro salad with artichokes and herbs. Hot battered fried cod, baccala, was probably the BEST! and would be wonderful with a bottle of white wine.

Alessandra is the wine expert, she was part of a wine show on the famous Gambero Rosso TV channel, which is based in Rome and their selection is incredible, by the bottle and by the glass.

But the true shining star was the desserts!

Tiny rice pudding mousse, served in a pastry shell with blueberries and the chocolate mousse served in a pitcher! WOW....

the bill was about 20 euro per person.

I can see it will be a place to meet and hang out as there is the restaurant space in the back but also a lovely inner courtyard, under a glass ceiling perfect for sitting and talking with friends!

q.b.- Quantobasta restaurant, winebar, sauce shop, wine store, pizza and store
( click here for website, contatti for map)
Via Ginori,10/r
Closed Tuesday

Why I love my life!

2009-03-30T01:29:00.006+02:00

Often when I am travelling teaching in the states, people ask me if I ever get homesick. I moved here in 1984 and have never looked back.

Life in Europe is not easy- but always exciting and yummy when you life circles around food.

I am in the right place!

You know life is good when your butcher calls in the master pastry maker and is serving hot bomboloni - italian doughnuts on a wet Sunday afternoon-

or driving by the local pool, you see the truffle hunters are throwing a dinner party!

and simple dishes like eggs, can be made for a king!

Italia ti amo!

Watch those ticket prices- they are coming down..... come on over and party like an Italian! There is always some sagra, local festival celebrating some food or wine.

PS April 6th I am guest chef and doing a book signing in Kansas City MO.
At my friend JASPERS.... come on down!

Here is the info on where and when!

Florentine New Year's Day- March 25th

2009-03-25T17:25:00.006+01:00

Sometimes the sunshines and the planets line-up and all is well with the world.
Today is one of those days.

Florentine New Year celebrates the Incarnation, 9 months before the Navity, December 25th.

The Duomo in Florence is called Santa Maria del Fiore, in honor of Mary and many other holidays celebrate Mary rather than Jesus.

Today, I picked up my copy of my cookbook and feel like I just gave birth!

This project has been a dream since I first started teaching and created a handwritten cookbook to give to my student.

I really wanted to pass on the feel of a handwritten book, passed on from a family member with recipes that were tried and true!

Here it is - Divina Cucina's Recipes

Secrets of My Tuscan Kitchen is ready!

It can be ordered online, right now I have shipping listed at 5 euro, but found out today it will cost me 11 euro to ship, so order now to save!

I will probably raise the shipping price to 8 Euro.

The book for now will not be available on Amazon just from my site and also will be available at the Macelleria Cecchini in Panzano, in the Central Market at San Lorenzo ( Conti's) and probably at Paperback exchange in Florence on Via delle Oche.

I will have a full list when I get back from the states and get the distribution going!

Thanks to all of my fans!

You can order your autographed copy here on my site.

Simple Sunday Lunch

2009-03-22T18:01:00.003+01:00

Sometimes I am inspired by seasonal foods to cook and create. Other times, life just calls out for simple.

Where I live in Tuscany, an over-sized spinach and ricotta filled ravioli is called Ravioli alla Maremmana, Maremma-style ravioli's.

As spring has just arrived, young spinach is a natural filling with ricotta for ravioli and also for crepes.

This large-size is saved for Sunday lunches or parties and you only need a few per person, so if you are making your own, it is a great idea to make them large and make fewer!

Boiled spinach is drained and then minced and then blended with ricotta and some grated parmesan cheese. Here we add a little grated nutmeg to the mixture.

But the sauce is what I really adore.

This is the dish that made me want to move to Italy.

Simplicity on a plate.

Fresh sage leaves are either left whole or sliced thinly and warmed in butter.

I set the sage and butter in a skillet over the boiling pasta water and let the butter melt and the sage infuse into the butter.

When the water is boiling, I toss in the ravioli and let them cook until they begin to swell, which is the sign they are cooked.

I put the skillet with the butter on a burner over low heat and let the sage fry a little bit now and add the ravioli and a little of the cooking water.

Letting the ravioli finish cooking in the sage infused butter is a great trick I learned working in restaurants here, the sauce cooks into the pasta and gives so much more flavor.

The other trick is to add some grated parmesan to the pan as they are warming and the cheese begins to melt and forms a creamier sauce with the butter and pasta water.

Serve the ravioli with the sauce poured on top and serve more parmesan freshlyt grated on top.

If you can't move here like I did, this will bring a little Tuscany into your kitchen!

My book release updates:

The printers promised me to have the book ready by the end of the week, which means next week to me!

Thank you to those who have pre-ordered, I will get the books out to you as soon as I get them in my hot little hands.

If you will be in Tuscany soon, my friend Dario Cecchini, the wild butcher of Panzano will be throwing me a book- signing party soon!

if you haven't ordered my book, you can do so here on my website. There are also tons of other recipes online and dining guides for Florence and Chianti.

Enjoy!!!

Father's day in Italy- March 19th

2009-03-18T14:00:00.004+01:00

Everyone was asking me what I was doing for Saint Patrick's day here in Italy.
NOTHING... I could hang out with American college kids drinking green beer I suppose, but never really did when I was in college.

But there is always some celebration going on in Italy and here March 19th is Father's day.

San Giuseppe- Saint Joseph- father of Jesus!!!!
Of course any celebreation means food.

Next year I will go down to Salemi, outside of Palermo to see the San Giusseppe alters, decorated with bread dough sculptures. The detail taken in creating these objects in amazing. At TASTE the other day, they had some samples.

In Tuscany we have fried sweet rice fritters, which I adore.

Here is the recipe on my site.

I just received a note on a recipe from Palermo for Sfinge, which are fried stuffed cream puffs, filling them with ricotta like cannoli. The recipe is in Italian.. but you get the idea from the foto.
Make the cream puff dough, fry them instead of baking them and then stuff with sweetened ricotta.

My friends in Palermo with the tiny B&B AGAVE, also are posting on what's cooking there, I see the Italian version is getting more recipes than the English version of the blog, but you can practice your Italian.

Hope you can enjoy some of these specialties, but even more, come here and Celebrate!

I heart Markets-

2009-03-15T16:24:00.004+01:00

Finally over jetlag, we hit the Saturday market at nearby Castelfiorentino. We picked up our parmesan from the same guy, who always gives us huge shards to taste as we wait. The price is incredible, only 14 euro per kilo for three year old cheese.

We also could not resist buying a whole guanciale from the stand from Sardegna. For us the market is a chance to buy "foreign foods" such as products from Sardegna, Naples and Sicily.
Smart vendors bring up specialties to sell mostly to the workers who have left their homes, travelling up north for work.

One may leave their homes, but not their traditions or their food palate!

The market in Certaldo on Sunday had a little of everything from arts and crafts to antiques and food stalls. I scored some new wooden spoons and an incredible book on cooking with wild greens and how to identify and find them.
Now you will find me with my little plastic bag on the roadsides along with the other Tuscan ladies!

Sunday there was a special market in Certaldo where we found other specialties. This darling guy was hand-slicing prosciutto from Norcia, another delight that one must usually travel for.

Next up was the table from Puglia, with it's huge loaves of bread and vegetables preserved in oil.

Puglia is considered the breadbasket of Italy.

The hard wheat flower grown there makes a fabulous bread and the rich soil gives the vegetables a special flavor. The pugliese are experts in preserving these flavors.

I am so glad to be home!

Have a huge pot of ragu on the stove.
Just made some grilled pumpkin for Andrea.
Tomorrow am going down to Florence for the last day of the TASTE show.

The book is at the printers and the printing starts Tuesday!

All is well.

Finalemente- back online and home

2009-03-11T21:11:00.006+01:00

Leaving Tuscany in winter and returning to find spring is one of the greatest joys.
My wild violets are blooming and the first irises are showing their purple glory.

The trip to the West Coast was a huge success and perfect timing as winter in Tuscany is slow to say the least. I enjoyed the travel and new friends I met as well as the time spent with old friends. I taught recipes from my various trips around Italy which have inspired me, Puglia and Sicily as well as Tuscan favorites.

My trip took me from Sonoma to LA and back. I did a class at the lovely new teaching kitchen at Cavallo Point at the old Fort over looking the Golden Gate Bridge. Check out GastronoMichaels write-up on class.

The foto above is my hilltown village of Certaldo, half-way between Florence and Siena on the train. I hope to start a new project here this year. Stay tuned for news. It is a very special place with two market days a week, a mamma restaurant as well as a Michelin starred place and other secrets I would love to share!

During this trip I also taught in Eugene, Oregon and then hung out with my friend, Master Chef Robert Reynolds in Portland. Seattle was great as always. Sold out classes at Diane's Market Kitchen, if you get a chance, she is me..... there! Knows everyone at the market and does tours and classes.

Tomorrow I go to check out the printers to see how my book is coming along. I can't wait to hold it in my hands! With the loss of my laptop in LA ( rental cars don't all have automatic locking of doors!!!) in the Whole Foods parking lot in Pacific Palisades, I felt lost trying to stay on top of things and wasn't able to take the time to get a new computer until a couple of days before I left. So I think the only thing missing for the book, is the inside flap intro and foto for the cover and we will be ready to go.

When I found my external harddrive and plugged it in, it wouldn't open, causing me a few moments of panic. But after a short GOOGLE research, I was saved!
I had to "unlock" the harddrive on another computer and now have access to all that was saved.

Time to light a candle! I am now the proud owner of a new MacBook and am trying to catch up!

For those of you that also follow my writings, here is my last article for The American Magazine.

Instead I am now writing for Food Connect, on a twice weekly basis, please stop by and leave your feedback!

It is great to be home!

Good News- Bad News

2009-03-07T19:37:00.007+01:00

Well. long story short.

Someone stole my laptop at the Whole Foods parking lot in Pacific Palisades!

Thank god, my external hard drive was in another bag.

Who knows what else was in the computer bag which was in another bag.

I will find out slowly what I lost.

( foto above, Emanuelle at my dinner at Angeli Caffe in LA, cute boys are always good news!)

Documents and recipes.

I can always re-write.

Foto's that had not been downloaded to flickr or picasa or to the harddrive, lost except ones I emailed to friends.

I return home to Florence Monday and will start the tedious job of redoing things.

BUT.. I have a short memory.. so will forget quickly.....what was lost and just get on with it!

So stay tuned for updates.

I had a fabulous tour-

Sonoma, Los Angeles, Sausalito

Eugene, oregon and Portland.... off to Seattle and then to Victoria, BC and Vancouver.

Old friends, new friends.

Now back home.

There's no place like home!

Diva in Sonoma-

2009-02-13T21:02:00.008+01:00

People often ask me if I ever get homesick for California.

Tuscany is so similar to the California wine country that I don't miss it at all.

This was our first view driving from Napa over to Sonoma where I am teaching for three days at Ramekins.

The hills looked like early spring, lush green hills and the signature mustard greens.

Today, instead hail struck.

But when I arrive on American soil, I have a list of things I need to eat.

My friend Steve of Rancho Gordo, who better to get my Mexican food fix with.

As we drove up to the tortilla factory it was love at first site.

We had the "fried" everything, and then also tasted the wonderful hot flour tortilla!!!

Thanks Steve! Ti Amo!

World Nutella Day- for Carnevale!

2009-02-09T18:09:00.004+01:00

Celebrate!

It is NUTELLA DAY!!!

The blogging world is a wonderful world. These two wild women have put together a fabulous way to bring joy into winter. Chocolate! February always makes one think of chocolate anyway, and this year it backs right up with Carnvale which inspired my recipe.

Stop by Sara's site, Ms Adventures in Milano and Michelle's Bleeding Expresso down in Calabria. Nutella is Europe's Peanut Butter. I dream of them both together and could come up with some truly crazed recipes.

Being born in Memphis, Elvis' favorite recipe for a peanut butter and banana sandwich, with BACON!! and then grilled.... add nutella! With the bacon candy, can chocolate and nutella be far off?

At the local pastry shop, Dolce Follie, makes some variations on traditional recipes. One of my favorites is her chantilly cream, which is a rich custard lightened with whipped cream as "frosting" for cakes. She was also the first person to make the filled "cenci" ravioli's in Tuscany.
She uses a chocolate pastry cream, but for me, nutella was the obvious answer!

One of the festivals I go to, serves fried dough with Nutella and pizza with nutella and mascarpone is a typical dessert course!

Here is my recipe for Cenci. I made small circles and spooned the nutella and like a ravioli,just folded... and fried! I just flew into the states and my sister said Rachel Ray does wonton "ravioli" which are probably a lot easier, but I love the cookie dough crust of this recipes.

Quick to put together, the dough itself is usually just sprinkled with either granulated or powdered sugar and can be found in some version, all through Italy right now.

Cenci
Carnival cookies- “Rags”

3 cups flour
2 eggs
1/4 cup sugar
2 tbs Vin Santo, or sherry
grated peel of one lemon (zest)
3 tbs olive oil
pinch of salt
oil for frying (sunflower or corn oil)

In a large bowl, mix eggs, sugar, olive oil, Vin Santo, lemon peel and salt.
Add flour and mix well.
Knead for 10 minutes.

Let rest covered in a towel for 1/2 hour.

Roll out very thin, I use a pasta machine.

If dough seems too tough add a little milk or white wine.
Cut into desired shapes.

For the Nutella Ravioli, I used a water glass to cut small circles and placed a teaspoon of Nutella inside and sealed the edges and fried. They cook quickly.

Traditionally they are cut with zigzag edges and a slit in the middle and one end is passed through to twist the dough.

Fry the cookies in hot oil until golden.

Drain and sprinkle with powdered sugar or granulated sugar.

Serve with Vin Santo, the Tuscan dessert wine.