divina
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Posts posted by divina
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for my presentation last year at IACP with Fergus henderson.. I began cooking my way through his book from Nose to tail...
there are some great recipes there, too many to copy down.
I did the braised belly, one of my favorites.. and also for IACP did a trotter.. HEADCHEESE.
Cook it like Chef Johhny says..
then I gathered the pork pieces and seasoned with some of the broth.. grated orange rind, chili pepper (to taste) and some chopped parsley.
Made mini.. versions for home..
did a few trotters.. ( foto's and info on my whole hog blog) and then put gauze in small zip lock bags.. wrapped it all up and tied it and left overnight in the fridge.
Poked holes in bag to let extra liquid out.
( I made soprasatta with Dario Cecchini in panzano in huge quantities..)
then unwrapped and it was perfect!
HAve fun!
I also recently ate some fabulous chinese style pork belly when in California at Va di VI
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it is an underground production.
I think the grape is called Clinton, and is not approved for wine making.
I can get it sometimes..and two shops in FLorence.
CAsa del Vino and Pitti Gola.
Look in Venice!
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We mostly use the males for frying as there is nothing else to do with them!
the best stuffed zucchini with flower, the same size of Lucy's, was at the Molin du Mougin about 25 years ago when I went to cooking school there.
The tiny zucchini... was sliced to cook faster and the blossom was filled with a duxelle of mushrooms and a WHOLE back truffle.
then steamed.
I ate one everyday for the whole week!
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When I don't have nepitella in the states when I travel and cook, I substitute origano and mint...
fortdei....I don't mean it is a substitute, but a fun twist!
I often do grilled veggies and like Zucchini with mint..
I would use nepitella as well..
Eggplant and origano.. why not nepitella?
I am always traditional when I teach, but do love to break away from tradition and twist it when I cook for myself.
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Always with porcini, but great with any sauteed roasted veggie.
I would dry it and save it!
use instead of oregano in any recipe.
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am down and out now with a bad back..
BUT
did sneak in a few days in Puglia...
on a previous trip hit the classics, Ostuni, Alberobello, Lecce, Grottaglie and loved it!
this trip wanted to try Taranto, Gallipoli and Martina Franca.
Found the coast to cater more to Italians, with aparment rentals and few larger hotels.
My back gave out.. and was bedridden but did get a nice meal in at Gallipoli.
Will find the info and post it soon.
One of my most favorite recipes, perfect for this heat wave is
Acqua/Sal
cold water, seasoned with salt, olive oil, oregano, tiny cubed red onions, cucumbers, sometimes watermelon and tomato bits and small croutons.
A WHITE gaspacho.
Franci.. do you make this too?
INCREDIBLE
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It is a pie from Lucca and I can get you my recipe tomorrow!
I adore it.. much like pumpkin pie in flavor to me.
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Tony.. take care...
just got SAT TV at my house in Italy, and they run your show back to back..
LOVE IT.Even my Italian husband watches.
they have both no reservations and Viaggio di un Cuoco.. a chef's trip?
stop by when in Florence!
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checking in!
am on vacationa and am heading down to Puglia... but hurt my back..
so tomorrow I will find my recipes form Sicily I have done and documented..
Watermelon granita..with chocolate chip seeds.
from the street market Ballero' in Palermo last winter, green oinions wrapped in pancetta and grilled!!!
I just bought a can of the sardine topping.. will fotograph it.. it is fun!
My little Sicilian mamma in the market makes Friscededdu ( she can't spell it either) itis a fabulous fried savory french toast sort of thing, made traditionally from old breadcrumbs, eggs mint and pecorino! ?Yummy!!!
and the deconstructed Cannolo was my favorite at Antica Foccaceria San FRancesco in Palermo...
no spleen sandwiches anyone!
We had the Panelle fried and served as sandwich filling, but I like the Tuscan Cecina.. oven baked better. same idea.
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Perfect timing..
I am off next week for Puglia. We are going to wing it based on suggestions from friends here in FLorence that are from Puglia.
It is caper season , last time I was there I bought fresh picked capers and salted my own.
Last trip saw Ostuni, Alberobello, Lecce and Grottaglia ( ceramics)
This trip trying to get to Gallipoli, Martina Franca...return to Lecce... And hit Matera on the way back up to FLorence.
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will let you know, but since it is a franchise , they send the milk products down from Torino so I suppose it should be the same!
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My dining guide online is site specific for Florence!
of course if I was going for lunch would stay light and go somewhere like oliandolo for a wine bar sort of lunch and carabe for granita.. or gelato!
But as has been mentioned, florence is small and walkable.
Also no reason not to ehad back to the Central Market Area( san Lorenzo). or the Duomo!
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Sorry I never have time to participate in these cookoffs!
I have had the carta di musica , also called Pane Carasau ,several ways: lining the serving dish that the porcedu, roasted suckling pig, is served on, then boiled and served with a tomato sauce and topped with a poached egg and grated pecorino cheese, called Pane Frattau. sort of reminds me of thin matzoh with the soaking techniques.
Judith.. got room for one more!
even my cats are panting!
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I will also be going up; to slow food. don't know if I will also get to Terre Madre.. do you have to be involved..a chef or producer?
I heard of the Tre Galline.. always closed when I have gone.
I am heading for Chocolate!!! Gobino... and Grom.. but we have one hear too now in FLorence.
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Yes.. I will be making Nocino again this year.. but not with the Vodka version online but the traditional "everclear".
I put the vodka version on my site for those that don't have access to everclear.
( ask your local college aged kid!)
I do the same recipe as lagrassa, but in larger quanities.. 40 walnuts!
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Luckily here in FLorence I can pick up the Baccala' already soaked , everyday except Monday!
Baccala' alla livornese
We lightly flour the presoaked cod.
Pan fry in extra virgin olive oil.
then place in a tomato sauce made with sauteed leaks, garlic and chili peppers.
the cod finishes steaming in the sauce.
Serve with chopped parsley on top.
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I have lived in Tuscany for over 22 years...
I would suggest NOT walking home in the dark.... drunk.... after a dinner in Castellina or it may be your last dinner.
Really.. becareful, the road are not lit, people drive really fast..and they may also have been drinking and there is no space for people walking on the side of the orad ( of people biking)
really if you want to enjoy a late night... stay in town!
PLEASE!
there aren't even cabs you can take.. they may have private driver that acts as a cab...
if you are planning in having pizza and beer..and getting on the road before dark.. ignore me!
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can be used for a refreshing drink, or on yogurt or ricotta.
In Plotkin, he makes rose water to flavor honey.
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For mother's day... I did a blog entry on Ligurian Rose Syrup.
I ended up adding a tiny bit of red food coloring to highten the pink tones.
A neighbor of mine here is Tuscany, Isabella Devera of the Fattoria di Magliano, makes this, and I believe it is available at Whole Foods and a couple of other places in the states.
I see that Fred Plotkin makes a Rose Honey.
The syrup is great in drinks, ice tea, champagne etc... very delicate.
Don't use sprayed roses!
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While not a ligurian expert..am passionate about Liguria!
Being from San Francisco and now living in FLorence since 84... whenever I get near the sea, I get emotional!
My Florentine husbands grandmother was from Camogli, so it is one of our favorite places to visit.
Here is a link to one of my favorite places, Luchin and their recipe for Torta di patate e pesto.
I also have made a mean Foccaccia di Recco...
secret is using cake flour..for the light dough, I don't use yeast, and for the filling I use a neufchatel cheese lightened and make tart with a couple of tablespoons of sour cream.
will look for my recipe.
Green beans and potatoes cut into tiny cubes and cooked with the trofie pasta and dressed with pesto...
Capon Magro.. the masterpiece of a seafood salad....anyone game?
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I had fried tripe at St John's in London, actually Fergus had it, we were lunching together and I swiped some from his plate.. FAB!
I had done a Tuscan version when working at Macelleria Cecchini in panzano, we used a honeycomb tripe ( so did Fergus). ours was marinated first in lemon and served with salt.
Fergus' was batter fried with a vinegar dipping sauce!
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Today I made a Sicilian orange salad
The Moro name.. comes from the MOORS and is an often used symbol in Italy.
In Sicily and Sardegna and I have also seen a statue of the 4 moors in livorno which is a port town.
The first time about 25 years ago in Paris when I was served a fresh orange juice, it was made from the juice of the dark Sanguinelle. The glass was not full and served with a small pitcher of water and sugar!
they can be very tart, which is how my Italian husbnad likes them or sweet.
The stores in Florence are selling both Sicilian..and Spanish
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Gianduia-- and giandujotta-- are a soft hazelnut/chocolate specialty created in Torino. Shaped like long wedges, wrapped in gold foil.. melt in your hands if you hold them too long! sort of a truffle, but no cream.
They used a hazelnut paste to stretch the chocolate..and created a trend.. in 1865.
Gianduia is the name of the Torino.. Maschera that represents the city, hence the name for the chocolate.
But not only available in Torino.
They are a very soft melt in your mouth chocolate...think nutella for gourmets!
Great with Barolo Chinato.
AS in Florence, locals always say you don't eat well in town. I have enjoyed many a great meal in simple trattoria's in town, can second Tre Galline. Torino is a real city, like San Francisco, Great cinema museum.
The Cooking and Cuisine of Puglia
in Italy: Cooking & Baking
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Auguri for the figli maschi!!!
And for the labor of love making the stuffed mussels, one of my favorites!
I went for the Tiella..with mussles and potatoes .. now that I am feeling better!
in the oven so foto's later!