Tiramisu'

“Several sources (…) claim that Tiramisu’ was invented in Treviso at Le Beccherie restaurant” -Wikipedia-

Treviso is the city where I was born and raised. Need I say more? ;-)


Let me show you how to make one among the most traditional Italian family-style desserts, in its very original version and in a more contemporary fashion.

A simple, classic, delicious treat that will delight your family and friends in every occasion!






Wednesday November 3rd at 6pm

Scaloppine Mon Amour

Home-style fast food. That's what scaloppine are. Thin sliced meat that cooks in no time. Flavor from a good wine, or lemon juice, or fresh herbs, or a good cheese...sky is the limit! 5 minutes cooking and you are done. And it does not have to be expensive veal at any cost! Chicken works. Pork does the trick. Beef too. Quick and easy. Just like we like it!

(In the pic: Scaloppine Limone e Salvia - Lemon and Sage Scaloppine)

What's food got to do with it?

I believe we all have our moments when we feel tired, overwhelmed or simply not in the best of shapes.

Thing is: what do you do when in these situations? We, food obsessed, needless to say turn to food and I am no exception to the rule.

I don’t know, maybe it's because I am so far away from my own environment, but in times like these I need to remind myself who I really am, where I come from and what makes ME.

Well, if I had to sum my identity up by the name of a dish, I would have no doubts: I am a plate of Pasta al Pomodoro. A good old plate of pasta with olive oil, fresh tomatoes, garlic, basil, salt and pepper.

Savory but very basic. No fancy ornaments beyond what’s strictly necessary. Honest. Reliable. Did I mention "Italian"? ;-)

What you see in the picture was my dinner last night. I just needed a quick reminder about my own identity because I was feeling a little lost and slightly depressed. I know food should not be the answer to things like these, but hey! It's still better than alcohol or medicines, right? :-)

Nostalgia

I just bumped into this old pic: my friends Betta, Barbara and I making homemade Pici (traditional old-fashioned Tuscan noodles) at Betta's place, in Cortona, Tuscany, a few years ago.
Boy, these are the things that get me homesick at times...

Springtime Dinner, the Menu

CUCINAMORE Friends,

This is what we are going to prepare together for our group class on May 6th.

If you haven’t reconfirmed your presence yet, you can still do so by replying to my email.

See you there!



Springtime Italian Dinner

· Peperoni Arrostiti con Prosciutto, Mozzarella e Olio al Basilico (Roasted Bell Peppers with Prosciutto, Fresh Mozzarella and Basil Oil)


· Zuppa di Porri e Asparagi (Leeks and Asparagus Soup)


· Pasta con Cime di Rapa e Grana Padano (Pasta with Broccolini and Grana Padano Cheese)


· Zucchine Ripiene (Stuffed Zucchini)


· Filetto di Pesce con Salsa Profumata al Rosmarino (Fish Filet with Rosemary Sauce)

"SPRINGTIME ITALIAN DINNER" Cooking Class

Thursday, May 6th
6:00 pm
Springtime Italian Dinner


The good weather is here and it’s time to lighten up our dinner, using more good vegetables, more fresh herbs, less of the bad fats and lighter cooking styles.
Are you up for the challenge? If so, please join me for my next group class where I will share a few ideas with you, according to the usual “Dani-style”: tasty but easy! New friends are welcome, so please share the news!

MINESTRONE

I might have mentioned this before but I am going to say it again. I LOOOOOOOVE SOUPS!

Minestrone is no exception to the rule: yummy comfort food! Even now that I make it any time of the year and not just in the Summer like I used to do back at home.

I know: here in the U.S. most people feel that soups are mainly a winter (or at least cold-weather) dish, but if you think of it, what's more "in season" in the summertime than all the wonderful vegetables that make a good Minestrone? Plus, if you eat it lukewarm or even cold it's so refreshing too!

When people ask me if I can give them the recipe for my minestrone I always smile. It is against the concept of Minestrone itself to call for a recipe! Let me explain: ideally you go to the garden in your backyard during a summer evening, pick whatever is ripe and ready on that particular day/time, bring it inside and the next morning you dice every single vegetable, chop, mince, add cold water and salt and boil until cooked. Then you adjust with salt and pepper, add your favorite shape of noodle and cook it (I often skip this step, though: I like mine better without pasta). Then pour it in your bowl, drizzle with Extra Virgin Olive oil and gulp it down, enjoying every spoonful of it!

Whether there is a little more carrot or a little less celery, more beans or less zucchini it is not for you to decide: it's the garden! So don't let anybody fool you with the "perfect recipe" for Minestrone! Just use your senses and do in the produce section of your favorite supermarket (or favorite farmers' market, Shylah ;-) ) what my grandma used to do in her own garden and simply pick what you think looks, smell, taste at its best! THAT will be the perfect Minestrone!

Sugo Finto (Fake Sauce)

I love this name. It's a confession. It's a "don't tell me I did not warn you". This is a traditional Tuscan sauce that was basically invented to smell, taste and satisfy your palate and your belly the way a ragu' would, without the shadow of a piece of meat in the pot. That’s why the definition of "finto", "fake", was given.

This was back in the days when meat was a treat, an "upgrade" of the meal that we could not often afford. Veggies and herbs, even lots of them like you can find in here, in order to give this sauce the same texture a good ragu' has, were grown in the garden in the backyard, so those were never really a problem instead.

It takes the same basic steps to make this "sugo", the same attention, time and dedication that a good meat sauce would require. Cheaper, though, like I stated above. I would not be so sure to affirm the same, nowadays, when you need to rob a jewelry store before stopping by a farmers' market.

Funny though how so often the best ideas came out of poverty and hunger. In the Italian cuisine it happened all the time!