Porcini Carpaccio

Porcini mushrooms are truly a gift of nature, and a blessing for anybody with a passion for food. Leonardo Da Vinci is quoted saying that “Simplicity is the ultimate sophistication”; nothing could be more true about this wonderful ingredient.

The following recipe for the carpaccio is extremely quick and easy, and in its incredible simplicity will deliver the pure flavor of the Earth to your palate.

Mozzarella in Carrozza

My father taught to cook three things: meat on the fire, beer fritters and Mozzarella in Carrozza. You could say this is the Italian version of the grilled cheese, and it truly is a great recipe to put to work for a kids party or used as an adult appetizer. This past week debi and I were invited on ABC’s The Chew to promote our new season of Extra Virgin, which premiered two weeks ago. Continue Reading…

Carciofi alla Fiesolana (Braised Artichokes)

Artichokes, along with beets and mushrooms represent for me a moment of growth for my palate. I still remember clearly (you know those memories you cannot shake off) my parents trying to force me to eat those tough raw green leaves when I was a kid: they could not convince me, no matter the effort. There are many flavors you get to enjoy in life, only after you have developed a sense, an affinity for them.  I tried to convince both my daughters that Artichoke Leaves in”Pinzimonio” (eating raw vegetables dipped in evo, salt and pepper) are really good for them, and I told them of how Tuscan and traditional the whole “experience” is. They just looked at me sideways and move on. Continue Reading…

Grouper Ceviche with Mango, Citrus, and Cilantro.

Fortunately, mangos grow on trees.  Unfortunately, we have to wait all year, watching over our heads and threatening squirrels under our breath, while the little green mangoes turn red and yellow, and take over the air with their intoxicating smell.

Well, summer is here, and with it the South Florida mango trees are being coveted like parking spaces on Lincoln Road.  Thanks to mass international transit, mangoes have been arriving from the tropics to our grocery stores for months.  But any Miami local will tell you that they have their usual tree, in their grandmother’s, friend’s, neighbor’s, or – for the lucky ones — their own yard. At our restaurant in Grand Cayman, the kitchen is bombarded with them, making for happy chefs.  When that first mango falls from above, it is the start of something wonderful, albeit short-lived. Continue Reading…

Caprese di Farro

Farro salad is a stable of any given Italian Summer; its freshness and lightness are perfect for a pic-nic or an evening appetizer, especially and if you happen to have a vegetable garden where to pick fresh Tomatoes and Basil.

There is much confusion or disagreement about what exactly farro is. Emmer, spelt, and einkorn are called farro in Italy, sometimes, but not always, distinguished as farro medio, farro grande, and farro piccolo, respectively. Regional differences in what is grown locally and eaten as farro, as well as similarities between the three grains, may explain the confusion. Barley and farro may be used interchangeably because of their similar characteristics. Spelt is much more commonly grown in Germany and Switzerland and, though called dinkel there, is eaten and used in much the same way, and might therefore be considered farro. Common wheat may also be prepared and eaten much like farro, in which form it is often referred to as wheatberries. Continue Reading…

Leek and Potato Cake

Don’t let the lengthy preparation of this one scare you, this recipe only requires you to play nice music in the kitchen and expects you not to be in a rush. It is overall a very easy dish to prepare and a great idea for the marathon of potluck dinners you will have to attend (or host) during this coming winter Holiday Season.
This recipe can be tweaked a bit by adding Guanciale, an ingredient I grew very fond of, in case your palate demands a bit of a kick… Continue Reading…

Pizza Dough

In Italy, pizza dough can be found at almost every grocery store. If you have a favorite bakery where you go to buy your bread, they might also give you some, if you know them. The recipe that I have is one I have been using since I started making pizzas with my father. One of his dear friends who was a famous pizza maker in Florence passed the recipe on to us, and now I share it with you. It’s simple and works great, but don’t forget to check your local stores because you don’t really need to go the extra length to make your own dough. If you want to make your own dough, you can always freeze it for later.

Acciugata Di Renato

Reinato was my grandfather, the one that I inherited the farm from. When I was a kid, we used to drive his car through the fields. It was one of those old models that had had the suspensions that would rise, and we would drive through the fields and pick up the grapes and vegetables and stuff. He would grill all the vegetables, especially the zucchini. He had this sauce, which is more of a southern tradition, but because he made it so often it has become one of our traditional recipes. I miss my grandpa.

Bruschetta Pizzaiola

Bruschetta by definition is just a toasted slice of bread with something on top. Pizzaiola is just an adjective that’s reminiscent of pizza. So, bruschetta pizzaiola is just a toasted slice of bread that is dressed like pizza. I personally hate oregano, so you’ll never see oregano either on my bruschetta or my pizzas, although you can add it if you like.