Franci

🤣 I just think that his name is Francesco, hence Ciccio

I remember an afternoon in my house he brought me to try almost everything 😁 well now he has a lot more! Really passionate guy.

thank you, @Dejah😊 this tuna was frozen, bought from the supermarket. I think the fresh tuna is really superior but the frozen tuna can be decent. I found huge differences in the frozen tuna quality. Costco tuna is generally good. I just sear it in a very hot pan or grill pan. Recently I have been into Maangchi seasoning sauce, very easy to make and that is what’s on the tuna in the picture. If your husband doesn’t like it raw, you can try a Sicilian recipe. When is still semi frozen you slicenthe tuna very thin, a little thicker than carpaccio style. Place the slices in 2 sheets of parchment paper and pound with the sides of a chinese clever to make larger slices. Prepare a filling with sauté shallots, pine nuts, raisins and panko, then add a hanful of grated parmigiano. Put a little bit of filling and roll, using some plastic wrap to make it easier if necessary. Bread the outside with panko and secure the roll with a toothpick and then you can either deep fry for 90 seconds or pass them under a hot broiler. Change the filling to your liking if doesn’t suit you. You can also cube it and use it for a super quick pasta or noodle sauce

Basilicatese, this is cute. Lucani are the people of Basilicata also known as Lucania. Lucano=from Basilicata. For what I read it has a mix of 30 herbs. Have you ever tried DonCiccio guys, it’s a friend making liqueurs in the US, so good

Still have my house half a construction site 😬, luckily dinner can be easy and still great at the same time. I hope they can finish by next week 🤪 2 spiny lobster (head went straight to the freezer for soup) and some swordfish fresh from today and a piece of tuna that we didn’t cook at lunch. Tuscan kale, sauté zucchini and chickpeas, plus a little bit of bread.

‘ Oh, Thank you @JoNorvelleWalker 😊🙏

So, so long I didn’t bake a tart. This is tarte Bourdaloue from Felder, recipe courtesy of AAA here I didn’t have pistachio paste and used an almond and cocoa butter I had in the house and instead of sprinkling it with pistachios or almonds, I used some Wildway granola, dark chocolate and salt. It has a pear and amandine filling.

It looks good! It’s not true Italians never eat pasta with meatballs...In puglia we eat orecchiette, meatballs and braciole. Or baked pasta with tiny meatballs. I wouldn’t have used fusilli but that’s a different story 😁

Finally back home. Husband picked some nice tuna fresh off the boat, which I grilled very lightly and dressed with some of Maangchi’s Yangnyeomjang sauce. The tuna was so much nicer that the frozen stuff from the supermarket, no comparison. I had some leftover brown rice and I quickly sautéed with garlic and some string beans and a drop of Zhong dumpling sauce from Fly by Jing, some vegetables on the side.

@JoNorvelleWalker, sorry, I just saw your message now. The pot looks very nice but in my opinion, I’d invest into it only if you plan to eat a lot of polenta...and you need to cook also a decent amount. Not that the polenta it will not last, you can eat the leftovers for days. My kids really love polenta but I don’t think I would invest in the pot now (I think I returned the pot I had back then to my mom or sister because it was round and with the italian wattage). Really good quality polenta made in the proper copper pot on the wood fire is a totally different experience but I often buy the polenta moretti lampo, 5 minutes mixing (you can find it on Amazon, I believe). I would not trust the polenta here anyway...how fresh is it, is the quality really good? Regardless of using regular polenta or instant, I never read the ratios polenta to water written on the packages, with time, I just learned when to stop pouring the polenta to my liking. I’d rather pick how much water I want, so, how much/little polenta I decide to make. I try the water saltiness before pouring in the polenta. I stop pouring when I can see the vortex in the middle when whisking, I don’t know if make sense ☺️ Since in Miami I cook less polenta because it’s warm, although still leftover grilled polenta is quite good no matter the temperature.

Last days in Sarasota guys, moving to Naples tomorrow. Tonight we managed to take out steam crabs. Pretty happy

Thank you for the tip, will be in Naples 3-4 days, so maybe we’ll have time for it.

The most of the time I don’t expect restaurant to be great, only hope to be not that bad 🤣 We’ll be going down to Naples next week, so, no Tampa this round That’s really true and they are in season.

Wow, @KennethTthat rendang looks incredible, the new lazy me can only admire the effort you must have put into it. Our second day in Sarasota. Yesterday we had Trader Joe’s pork pot stickers, too tired to go out. But tonight we were in the mood for oysters. Sorry I didn’t take a picture of the oysters. They were kind of tasteless...And the rest of the menu was pretty bad too. The old saying that also shoelaces are good fried it was not true this time. But I liked the location, it was a good open space and relaxing and atmosphere was good, but the food was not that good. The Trader Joe’s frozen pot stickers of yesterday were better 🤣

Congratulations @pastameshugana! We are trying to clean the fridge, last day tomorrow and we are out for two weeks when they are doing construction in the house. Tonight super simple: pan barrel fish, zucchini and peppers, some focaccia.

Thanks🙏 I am not sure about the pizzaioli in Naples but in my neighborhood possible 😁

Yesterday evening, the dough from the refrigerator was divided into 5 balls (150g each). I kept them covered in single containers in the fridge. Took them out from the fridge 1 and half hour before cooking them today. Cooked 4 pizzas with the combo method. I use a debuyer crepe pan on the stove and the pizza steel under the broiler to finish.

Ok, guys, I am back for more advice. We’ll be out of the house for the next 2 weeks starting Monday for some renovations. We are taking advantage and having someone build raised beds while out. My husband was thinking something simple, like a one line brick raised bed (with a lighter color brick, similar to our backyard floor), something like this. We got instead a proposal for a cement little wall, covered with the same tiles of the backyard. Cost is very high. We went back asking what is wrong with the little brick wall... and the guy insists that we will not save that much and it will not look as good but gave us an alternative of using water flow wood (I guess is a wood resistant to humidity), filled with durock and covered with the same tiles, for half of the price. I am not sure how this wood is treated and the durock and since I am going to plant vegetables, I want to make sure to use no toxic material. Any thoughts?

Adding a picture of another dough I have in the fridge. I made a double batch yesterday. I think in the past, I wasn’t letting the dough rise enough before putting it in the fridge/my previous house fridge was cooler, my house was cooler, not enough yeast for what I needed, or a combination. When the dough is out of the fridge, after a series of folds need to rise in 3 hours, if not check the yeast quantities and folding and closing the dough.

@ElsieD, same recipe as here. I think I am getting better with handling the dough and spreading it. Edit to add: I am keeping it for multiple days in the fridge, with whichever flour I have in the house. I use the same dough for bread or pizza napoletana (which I am cooking with the mix method of pan and broiler), I love how easy is this dough to make.

Very pleased today with my pizza in teglia, super thin, nice crumb and crunchy

@shain I would be happy to eat your vegetables any day @BonVivantno, I haven’t tried steaming fish roe. Steaming is not my husband preferred way of cooking, especially fish. But I fill look for your previous posts🙏 yesterday, mung bean salad and short ribs, cauliflower and a tomato salad

Today we had two almacos, decided to try a recipe of Maangchi for fried snapper and came out quite good, the second fish was simply broiled. The husband came home with another pound of mahi-mahi eggs, thinking I’d like to venture into bottarga making but after asking to a Sardinian guy, that makes his own bottarga, I am unsure, here is so hot and humid 🙄 I pan fried some of the eggs and covered in the same sauce for the fried fish (more for tomorrow). White rice and rapini.

How long I didn’t have joongzi, that’s wonderfully @Dejah! I don’t know if I have the patience. Maybe just make the steamed sticky rice instead? Love the tagines too!

If you do, don’t feel bad, because I bet you’ll use a lot! This doesn’t belong to my regrets pile 😁