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…

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…

Peppers and Potatoes Stew: Peperonata Di Patate

This is the fantastic hunter’s stew. It’s somewhat of a winter dish because it is served warm, and the texture is very juicy. It requires a lot of cooking, it’s one of those dishes that Grandma puts on the stove to simmer. The smell of peperonata makes me think of rainy November/December days spend with my Grandma with foggy windows and good smells. It brings memories back.

Garlic Sauteed Spinach

In Italy, again, vegetables are considered like salad: side dishes. It’s funny how much more importance is given to the starch, the bread, the pasta, and the meat. Salads and greens in general are just because your mama told you so. Obviously you can get to appreciate it the way we prepare these vegetables (this can be used for all kinds of other vegetables.) This is the best way to blanch vegetables before hand and have them ready for dinner while still keeping the vitamins, nutrients, and especially the crunch!

Panzanella (Stale Bread Summer Entree)

This is a traditional farmer’s dish which is made with stale bread and garden vegetables. The farmers in Italy, especially during the months of July and August when the droughts start getting really hard, only have water for their tomatoes and basil and they save their bread. So they bake it once a week and when it’s stale they  make panzanella.

Pork Loin “Alla Focettina”, Roasted Potatoes and some Veggies

Debi and I use this menu when we want to entertain without being strapped to the stove while cooking.
The Pork Loin just needs to get started, then it will cook for a couple of hours, before some touch ups and a few minutes of cooling off. Wash the vegetables and chop the potatoes far in advance, and when it comes time to feed your tribe, you will already be way ahead of your game.
About an hour and a half after you start cooking the meat, heat the oven and start the potatoes.
Then at the end, while the Loin and the Potatoes are cooling off, boil the vegetables.
You are ready to serve your meal. Continue Reading…

Melanzane Alla Parmigiana (Eggplant Parmesan)

Let’s not indulge in conversation,
here’s a new recipe that deserves and demands your full attention…
This one “has to be scheduled”; so, crack out your device, punch in your grocery list, and come back to this page next weekend…when you got some time…and cook!!!
Note: You also have to cook a pot of Red Sauce, here we wrote the recipe again, but in case you feel compelled…you can check out our Pilot Episode, now you have the video for the Sauce as well!
Enjoy! Continue Reading…

Sangria, Polenta and Mushroom Appetizer, Tagliata with Rucola and Grilled Vegetables

Today’s menu is very much typical of an Italian Summer Backyard Barbeque…
Fun Drink: Sangria
Appetizer: Mushrooms “Trifolati” with Nipitella over Grilled Polenta
Main Course: Tagliata with Rucola Salad
Side: Grilled Mixed Vegetables
Wine: Conte Bregonzo, Amarone della Valpolicella (not a great bottle to tell you the truth, but it did the trick)

To be on a good schedule…since it is good not to let cool off your delicious new Tuscan achievement…make the Polenta the night before, the Sangria the morning after or early afternoon, then chop the vegetables, slice the polenta, cook the Mushrooms and just heat them when needed, taste the Sangria. Sorry about the jumping around…but multitasking is necessary. Continue Reading…

Watercress, Shrimp and Farro Salad

Italian salad succumbs to our many regional menus.
Yes, our cooking is seasonal, and we always enjoy a good amount of vegetables with our meal, but in general, if you happen to be traveling around Italy, you will come across only one kind of salad…what we called Insalata Mista (mixed salad). It is mainly some greens, a bit of carrot, a slice of onion and a couple of slices of tomato. This is probably why we waited so long before getting inspired to create something a little bit more…a dish that stands by itself; not a side dish, but a light lunch. Continue Reading…