Under The Tuscan Gun The Extra Virgin Lifestyle, Delivered! 2015-03-18T13:53:36Z http://underthetuscangun.com/feed/atom/ WordPress Gabriele Corcos http://www.underthetuscangun.com <![CDATA[Rosticciana alle Olive]]> http://underthetuscangun.com/?p=6731 2015-03-18T13:53:36Z 2015-03-18T13:53:09Z When I am in Tuscany I always cook this recipe on the fireplace or in the pizza oven. There is just something so special about cooking with live fire, I simply cannot resist. This wonderful stew though can be easily prepared in a traditional oven at home, and no special accessories or hardware is needed. Give this one a try, and you will be amazed by how your family and guests will end up ripping the meat off the bone like Flinstones!

One brief note about the recipe. My grandmother used to sear the meat in a pan; she had a massive kitchen and her stove was under the hood of a gigantic fireplace, she never had to worry too much about splashing the wall will boiling hot oil or fat, or anything else. To avoid having to clean your whole range I suggest you try placing the ribs on a rack and broil them for a few minutes on both sides. This method is a bot more aggressive to the meat, so make sure you do not over do it or you might dry your ribs a bit too much. If that happens, no worries, just let them slow-cook and hydrate once they are submerged in the sauce.

 

 

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Gabriele Corcos http://www.underthetuscangun.com <![CDATA[Penne al Pesto Rosso]]> http://underthetuscangun.com/?p=6723 2015-03-04T16:19:38Z 2015-03-04T16:15:17Z One of my very favorite kitchen tools is my marble mortar!

This past summer Debi and I did some hard core kitchen shopping for our farm in Fiesole; we were able to track down a marble mortar from the late 1500s’ with an original pestle from the 1600s’, kind of sick uh?! Working with  ingredients the way it was done centuries ago (and still) it is a fantastic way for me to channel the energy of my old kitchen; I light the fireplace even if it’s the middle of summer, open all doors and windows, and enjoy the 20 minutes that it takes to prepare a recipe like this one while completely connected with my land. Slowly working my ingredients in the mortar I listen to any sound; the cracking of the nuts, the swishing of the oil and the pop of the garlic.

For me it is as exciting as riding a motorcycle. Well, almost!
Try this easy recipe when spring comes knocking at your door and then enjoy through summer with your friends and family, until the best basil is available. I do not recommend eating pesto during the winter months, as the herb comes from green houses and the leaves are thin and a bit metallic in taste.

Buon appetito!

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Gabriele Corcos http://www.underthetuscangun.com <![CDATA[THE TUSCAN GUN DINNER SERIES #05 – DeLILLE CELLARS, REDMOND, WA –]]> http://underthetuscangun.com/?p=6704 2015-03-03T00:09:28Z 2015-03-02T21:34:31Z I am extremely happy to announce another round of dinners on the West Coast. This time I will have the pleasure to cook and entertain in a fantastic setting, the DeLille Cellars Chateau in Redmond, Washington. The event will take place on the weekend of April 17th: it will consist of an intimate dinner for 40 people served on Friday 17th to launch the festivities and two major events (not seated) on Saturday 18th and Sunday 19th. Get ready for a long weekend of fierce Tuscan food and amazing wine pairings!!!

DeLille Cellars is a boutique artisan winery located in Woodinville, Washington. The winery was founded in 1992 by Charles and Greg Lill, Jay Soloff and celebrated winemaker Chris Upchurch. The mission at DeLille Cellars has always been to create a new Bordeaux blend using Washington State vineyards. From the beginning, the winery has looked towards the prestigious Red Mountain AVA as the foundation of its wines, using grapes from its own vineyards in combination with fruit from other top sites in the Yakima Valley.
DeLille Cellars was honored to recently be nominated as “Winery of the Year 2014” by Wine Enthusiast Magazine and is the only Washington State winery to receive recognition in the “Top 100 Wines” by both Wine Spectator and Wine Enthusiast for two consecutive years.

This will be probably the last leg of my Porchetta Tour for the moment, as I am planning something special for late spring in Brooklyn. Grab these tickets while the last!!!

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Gabriele Corcos http://www.underthetuscangun.com <![CDATA[Baked Pasta with Tomato and Chard Sauce]]> http://underthetuscangun.com/?p=6682 2015-02-10T21:31:05Z 2015-02-10T18:24:50Z Debi and I were truly impressed with our girls eating attitude when we started traveling to Italy to visit family. In their early years, Evelina and Giulia were absolutely fantastic eaters, they would try everything without showing any sign of fear… but things have changed. My daughters are growing older and have discovered soon enough that food emancipation is a wonderful conquest, and that debating (and refusing) their parents’ taste of certain foods is actually a battle they can sometimes win.

When we leave out of the discussion the obvious adult ingredients that kids refuse “just because”, we are left debating how to convince them to eat vegetables that are not just the same old broccoli or steamed string beans. In their first years Evelina and Giulia used to love kale and chard, especially when used in dishes like ribollita or vegetable soup , but as the years went by I had to figure out new ways to disclose leafy vegetables in their food. It has to be subtle, it has to be delicious but most importantly it has to be disclosed; I would never lie to my kids about what I am feeding them, I believe they deserve to know just because I am trying to help them develop their palate and imprint in them healthy eating habits.

This recipe is a perfect example of how a kids’ favorite dish can become a vehicle to deliver a great amount of vitamins and fiber into their growing bodies…. even if the recipe by definition is a baked pasta.

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Gabriele Corcos http://www.underthetuscangun.com <![CDATA[Budino al Cioccolato]]> http://underthetuscangun.com/?p=6676 2015-02-10T21:32:03Z 2015-02-10T17:16:43Z My grandmother never did anything special to “buy” my love. Well, I actually persuaded her once to buy me a new bicycle, but that is another story (of childhood and hustle). She always knew she could touch people with her food, and she always played it cool… She has always been super strict and had her set of rules me and my brother had to go by, but at end the reward has always been appropriate and delicious!

Lola is now 92 years old and she is still giving, always with a wooden spoon in her hands and her grandchildren in her heart and mind. There is a handful of recipes that she still tackles with her eyes closed, dishes and desserts she does not even eat anymore… but we do. OH what a delicious pleasure is to arrive in Italy and know for sure that in our refrigerator or on the dining room table there is a celebratory dish waiting for me and my girls to bite into; something that Lola has prepared with lots of love and great ingredients. Here is one of our favorite recipes of all time, Budino al Cioccolato.

This recipe is probably one of the most acclaimed desserts in Nonna’s repertoire. I encourage you to source the best chocolate possible for this one, as texture and depth of flavor are very important. Get Addicted!!!

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Gabriele Corcos http://www.underthetuscangun.com <![CDATA[THE TUSCAN GUN DINNER SERIES #05 – LOS ANGELES -]]> http://underthetuscangun.com/?p=6664 2015-02-10T19:11:28Z 2015-02-04T20:50:09Z After 3 sold out rounds of dinners in Brooklyn this past fall I am coming back to the city where it all begun a decade ago. I am honored to be hosting a five dinners event next March at Mauro’s Café in Fred Segal Hollywood, which is the first spot Debi and I had a date when I arrived from Florence; it was summer of 2001. I must (as always) express apologies to my vegetarian friends… this menu has pork in three items out of a five course menu. Join me for a night of Super Tuscan Food and Selected Wines*.

Tickets went live yesterday on EVENTBRITE, I am truly looking forward to spend a week working in one of Hollywood most prestigious sites, and have the opportunity to see old friends and meet new ones.

During that week in Los Angeles I will also appear in a couple of locations for book signings and Espresso giveaways. Stay tuned and start dieting!

THE TUSCAN GUN AT CAFE’ MAURO – FRED SEGAL HOLLYWOOD, CA. MARCH 23-28 2015 -

APPETIZER: PROSCIUTTO TAGLIATO A MANO (Hand-sliced Italian Prosciutto), PECORINO E MARMELLATA (6 months aged Tuscan Pecorino Cheese House Made Jam), BRUSCHETTA DI FAGIOLI (Cannelini Beans, Pancetta, Rosemary and Garlic)

SALAD: LA CAPRA E LA BIETOLA (Beet, Cucumber and Goat cheese w/ Grapefruit Vinaigrette and Mint Olive Oil)

PASTA: PENNE ALLA GRICIA (Guanciale, Sage, Garlic and Pecorino Cheese)

CARNE: PORCHETTA (Slow cooked Pork Butt served with Herb-roasted Fingerling Potatoes and sautéed Kale)

DOLCE: PANNA COTTA AI FRUTTI DI BOSCO (Soft Cream Custard w/ Wine Poached Berry Sauce)

CAFFE’: ITALIAN ESPRESSO PROVIDED BY LAVAZZA

* This ticket is for a five (5) course meal as described on the menu. Wine is not included but a selection of Italian labels will be available by the glass and by the bottle. Please understand that we are traveling and planning is key, therefore these tickets are transferrable but not refundable.

NOTE ABOUT SITTING ARRANGEMENT – Due to the nature of the event we encourage you to let us know if friends of yours have booked tickets on the same evening you are attending and we will try our best to sit you together. However we anticipate a few communal tables, get ready to make new friends and bring your best social-game on!

NOTE ABOUT WINE – Cafe’ Mauro will cover expenses and pay their staff with alcohol sales. We kindly ask you to refrain to BYOB, our cooks and waiters will appreciate.

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Debi http://www.underthetuscangun.com <![CDATA[Extra Virgin Season 5 – “Girlfriends”]]> http://underthetuscangun.com/?p=6661 2015-02-04T19:25:42Z 2015-02-04T19:25:42Z I love my friends. I have friends that derive from all over the world, but it’s my NYC girlfriends that I really have a special thing for. We all know one another since we’re young and we pretty much speak the same “language”. Getting together isn’t easy as we are all busy with work and family. Today I was able to wrangle up a few of my ladies for lunch at our home, and funny enough, everyone coming by happens to be Italian! Today’s discussion will be to go back in time and talk about our family history, and our memories of food and good times. All of us hit the avenue on a gorgeous day, and decide to recreate a few dishes that hold meaning to us. Gabriele will be at home as well, so he decides a cocktail will be in order ,and goes out to pick up ingredients to make something really special… 1st stop-the local bee keeper!

Spinach Gnocchi with Creamy Cheese Sauce

Beef Cutlets “Alla Pizzaiola”

 

 

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Gabriele Corcos http://www.underthetuscangun.com <![CDATA[Beef Cutlets “Alla Pizzaiola”]]> http://underthetuscangun.com/?p=6657 2015-02-11T14:38:51Z 2015-02-04T15:06:38Z I used to be served this dish for lunch at my school when I was a kid. I always thought that adding sauce and cheese to our beef cutlets was a way for the school to have kids finish their meat… Now as a father I do understand the simplicity and efficiency of hiding healthy ingredients in the recipes I prepare for my daughters. In all honesty I prefer adding spinach to a frittata than sauce and cheese to a meat cutlet as I believe it makes for a somewhat heavy dish but….

Since I arrived in the US I have noticed a quite considerable amount of recipes that for some strange reason all go under the name “Parmigiana”; Meatballs, Beef Cutlets and Chicken are often available drowned in a red sauce, asphyxiated with a slab of cheese and finally snowed in with a few generous tablespoons of grated Parmesan cheese.And I thought that recipe was just something I encountered in my school years. I grew up in a Kosher house, and my mother version of this dish never had cheese in it, but rather a balanced tomato sauce with spicy peppers, capes, and even anchovies at times.

This recipe is my take on an Italia-American traditional dish that I tried to lighten up a bit and bring back closer to my Tuscan heritage, give it a try and I am sure this dish will remain in your repertoire forever. Buon Appetito!

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Gabriele Corcos http://www.underthetuscangun.com <![CDATA[Spinach and Potato Gnocchi with Creamy Cheese Sauce]]> http://underthetuscangun.com/?p=6649 2015-02-04T14:48:55Z 2015-02-02T14:48:07Z I remember a Sunday, long long time ago. I was about 8 years old, standing on a chair in my Nonna Lola’s kitchen, I don’t really remember what we were getting ready to celebrate, but all the farmers’ wives were in the kitchen as well.

All counters had been cleaned properly and then dusted with some flour, next thing I knew my grandmother placed a ball of green marbleized dough in front of me and went straight to the point :”Make me some Gnocchi!”.  It took me a few moments to process her request, then the obvious response  just poured out of my mouth: “Gnocchi? Nonna, I have no idea!”

“You don’t need to know much about it, all I need is your little hands, just start rolling!” I believe on that day I learned how to make gnocchi… well, at least how to roll them. In all honesty the dough making is something I have learned a few years later.

This recipe is absolutely exceptional for entertaining. Gnocchi can be prepared in advance and refrigerated, they cook very fast so you won’t find yourself slaving in the kitchen when your company arrives. We do use this recipe often during winter rainy days, as it is something the girls enjoy thoroughly: it’s an excuse to work together in the kitchen and build memories, it’s an opportunity for me to keep alive my family recipes and the result is the guarantee for a fun and healthy dinner.

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Gabriele Corcos http://www.underthetuscangun.com <![CDATA[Spaghetti all’ Amatriciana]]> http://sethg.net/utg/?p=607 2015-01-27T21:12:56Z 2015-01-27T19:07:30Z Today’s recipe is a classic of Roman cooking: the name comes from Amatrice, a town in Lazio; from here the farmers that travelled down to Rome with their produce, including fresh ewe’s milk cheese (pecorino) and mountain pigs, also imported this way of cooking maccheroni and bucatini. In our house this is in absolute our favorite sauce!Even if this is one of our favorite comfort foods we  also prepare it for big gatherings of friends and family. Also we often prepare big batches of it and freeze it into quart containers. What an amazing feeling is to come home late from work and know that one of your favorite meals is there waiting for you; by the time you have sipped a couple of glasses of wine the sauce will have defrosted on the stove and the water for your pasta will be boiling.

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