Fingerlicking Good!

Back to the subject of cooking with your children!

It still amazes me how much I accomplished with my son in terms of being receptive with different food, just by letting him be a part of the cooking process. It's that simple: if he makes it, he eats it!

Yes, there is a price to pay in cleaning up afterwards and spending more time than you would like in the kitchen, but it's priceless to hear your child to actually ASK you for the "Super-salad" for dinner (baby spinach, tomatoes, cucumbers, avocado, olives and tuna or chicken)! And yes, it takes some creativity with names too, which I must say I lack ;-)

Nicholas recently even came to me with his own, handwritten recipe for a fruit salad!
Stay tuned: if I find it I'll scan it and post it and it will be the very first recipe published on Cucinamore! :-)

Belated Bigoi

Bigoi (or Bigoli) in Salsa are a very old, north Italian dish that we traditionally eat for Christmas Eve, when it's supposed to obey the Catholic rule of fasting and abstinence, since there is no meat in it.

I must confess that I always felt a little guilty about this, though, because to me it's always been a treat big time! So much for the act of penance! I used to anticipate Christmas Eve, mostly because my mom cooked Bigoi in Salsa every year.

Oh, how I love this rustic, heavy, quite impossible to digest plate of pasta!
Picture this: lots and lots of onions, slowly cooked in olive oil and a little wine. Anchovies. Lots of those too. Patiently dissolved in the already sinful sauce. Black pepper. No cheese for me, thank you. Can it get less of a punishment for my sins than that?

Anyway, with my parents visiting for the holidays I just realized the other day that I had not had my plate of Bigoi in years, so I placed a request and my mother cooked them for me, only... in January.

Still taste, I am sorry, like Heaven!

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)