When you've got the best and freshest olive oil from Reggello in Tuscany, it's time to make fettunta: kale , garlic, olive oil, toasted bread.
#fettunta
#tuscan
A drive out into the countryside on a sunny Saturday is a balm for the melancholy soul. We were lucky to catch Osteria Alla Piazza on its last day of the season, reopening until the spring.
The porcini were in abundance, in a sformato, grilled and fried. I had them every way
#osteriaallapiazza
#porcini
A San Miguel de Allende Día de los Muertos tour a few years back.
Learning to grind cacao the old-fashioned way and making Día de los Muertos bread for our hot chocolate, making our personal ofrendas to our loved ones...it was all part of that special week.
In reality I'm in a wheelchair with this fractured pelvis, hopefully for not too much longer, but in my imagination I'm dancing a tango in high heels with Al Pacino on Piazza della Trinita. Dreams...they keep you going.
#piazzadellatrinita
#followyourdreams
Roasted pomodorini del piennolo
These little tomatoes with the funny little point grow on the volcanic soil near the Vesuvius, around Naples.They're sold in a giant sort of grape cluster, and incredibly, they last a couple of months.
#pomodorinidelpiennolo
#napoli
#foodporn
Sausage with rape (pronounced rahpeh) is one of my favorites.
Ingredients: just the rape, the sausage, white wine, garlic, oli, and peperoncino
Country fair in Castiglione di Garfagnano featuring the king of mushrooms:funghi porcini
#funghiporcini
#castiglionedigarfagnana
Pasta e Fagioli was one of the first dishes my mother in law taught me to make.
Beans ruled in my house as a child so I took to P e F like a fish to water. It's been an everlasting favorite dish in our home with many funny stories like the fact that I always had it when my colleague from St. Albans dropped by for lunch on a Saturday. 😂
It's a poor man's dish as you can imagine with bits and pieces of pasta left in the pantry and beans, although nowadays it's gentrified with pancetta and drizzled with a good olive oil.
Ingredients
Olive oil
Pancetta
Carrot, garlic, celery
Tomato
Beans
Pasta
Basil
The recipe is in my book: A Tiny Kitchen in Florence .
#cookbook
#pastaefagioli
#foodie
##instafood
#beans
When I give a pasta class, I have tons of pasta leftover. So I freeze it and use it for lunch at another time.
I've used bits and pieces of funghi porcini and about two other types of mushrooms I've found at the market. Much less expensive to get the broken pieces of porcini.
I toss them in a pan with olive oil and a clove of garlic and then deglaze the pan with white wine , remove the garlic, and add cream, cooking this for another 3 minutes.
I serve it with grated parmigiano sprinkled on top.
Pasta class is a class that keeps on giving! 😄
#cookingclass
#funghiporcini
#foodie
#pasta
Pasta with colatura di alici, an ingredient that could be traced back to the Romans, then known as garum.
Colatura adds intense flavor to the pasta. I like to add bottarga (salted, cured fish roe)
#colaturadialici
#bottarga
#garum
#florence
#florenceintheheart
#tuscany
I somehow thought the mariachis had come to the airport to bid me goodbye 😅 but as it turns out, they were there to greet the Japanese ambassador who was about to arrive. And where was @chuchogama ?
'Así siente Mexico...'Así te sabe Mexico' 🎵🎶
#onlyinmexico
