Tomato Passata sauce, part 1
Tomato Passata sauce, part 2
|
 Tortelloni filled with Buffalo mozzarella foam , served with Broccoli cream ,a dash of sun dried tomatoes and fresh anchovies paste .
I wish I could say that I made this Tortelloni dish using only the eggs laid by our new chickens! Unfortunately that`s not the case. But let’s start from the beginning.
As I had mentioned a few post before, we had decided to take on 2 hens and 2 chickens (just to start) as playmates for our goat … Hilda. I know what you are thinking——-but please don`t tell me , this goat story never ends!?? However, the new roommates have arrived.
We heard all the stories from the locals regarding foxes and even martens and how predatory killers could be with chickens ,so armed with a lot of patience and determination Nick decided to improve the room where our new guests would be staying. Solid wooden door, wooden table strewn with lovely clean hay as a bed, food, water and a basket, in the hope that they would decide to lay eggs exactly there and not all over the place so we couldn`t find them. In short, what can I say… Better than a 7-star hotel!
Unfortunately, by the second day the hotel room was in a real state, littered with chicken poo , yes because my friend, chickens are very messy with this function, I think even the poor goat was shocked .
However, we pressed on ,opening the door early in the morning so the chickens can roam around freely enjoying their new home, and closing the door before it reaches the dark so they will be safe… and then finally .. yesterday I found the first egg!! and in the basket !!!!!!!
We were so very happy ,though you are a bit limited with what you can do with only one egg. So after some consideration I decided to add my lonely egg to the 6 that Elena, my neighbor with a lot of productive chickens, had kindly given me few days earlier.
Using seven eggs in total and fresh broccoli picked from my vegetable garden I have prepared this new dish. Homemade Tortelloni filled with Buffalo mozzarella foam , served with Broccoli cream ,a dash of sun dried tomatoes and fresh anchovies paste . Finished with toasted black sesame for a crispy taste. Ok I know , I did buy few ingredients, but I tell you what…..WE ARE NOT EVER PLANNING TO BUY A BUFFALO COW so let’s leave it like that! eh
 King prawn and see bass roll served with leek and shrimp cream.
A couple of days ago I received from Susan a link to a recent article she had written on her blog. I first met Susan at a Supper Club at our home last summer and I didn`t know then that she writes this very funny and interesting blog http://www.halfyearitalian.wordpress.com/ I am so happy about it I feel I must share it with you.
So this morning after doing all my usual country duties ,then picked , cut and washed some broccoli from my vegetable garden, I started to think that maybe it is time to include in my website/blog a page ,to share with you, a few of the reviews we have had about Sagraincasa .At first I was a bit worried that it would seem like a bit of “showing off”, but then I thought “non c’è due senza tre” as we say in Italy, meaning “good things come in threes” . Considering that in my case I am amazed to have received even FOUR reviews …why not do it, I thought ? So please have a look, it is up there on the right hand side, and if we have had any culinary experiences together, feel free to add your comments . Plus ,as a bonus ,if you write something nice…next time l see you “Hai un caffè pagato” (I will buy you a coffee) ! eh what do you think ????????
 Sea bass fillet with pistachio and lemon served with seafood risotto
It takes two wheelbarrows full of wood a day to warm up (or try to warm up) the ground floor of our house in the hills, but what worries us is the fact that at the moment here in Umbria it is not even really cold yet!!
No, surely there is something wrong with our house. So , earlier this week we decided to look into the possibility of replacing one of our fireplaces with a SMART Thermal fireplace. Although we still consider ourselves to be relatively young (I will be soon 40 years old and Nick is 46 years old…. still kids… I would say!), anyway ,despite our young age we have started to feel the first aches and pains in our bodies and with them , the first physical changes typical of the local people here. It is not a joke, country life yes can be so beautiful, but my dear friends, the reality is that this natural way of life can slowly transform you. Looking around the situation of the inhabitants of this small village in Umbria it’s easy to see the difference between those who live within the village and those who are more isolated in the countryside (like us). The latter wear a minimum of three layers of sweaters, the skin is altered by temperature changes (rosaceous) and finally the posture: the body begins to enclose like a hedgehog as a defense against the cold. MAMMA MIA I already have all three of these features and all this after only 11 years of country living, can you imagine how I will be transformed after ten more years !!!!!!!!???????
A solution must be found, first of all I will hide Nick’s passport , just in case one morning he wakes up and decides to escape back to London without the Yeti wife , I will also have to push for the new Thermal fireplace and last and not least I’ll continue to delight him with good food. That is my plan, but for now I`d better go and put on the thermal underwear, fill the hot water bottle (all sent by my mother-in-law) add gloves and a scarf …………… just for indoors. Ciao Continue reading Every things thermal… »
 Black pasta made with coffee served with a walnut cream and a dash of Whisky Yesterday, in Italy, the Christmas holidays were officially over. On January the 6, Epiphany day ,it is tradition for a witch with cape and broom to bring lots of sweets to the children (if they were good during the past year) or charcoal, made of sugar (if they were bad). These delicacies are left by the mystery witch in a large sock and children normally devour everything in one day. The next day most are left with a bad belly and many cavities … … but that’s another story! When I was small my brothers and I received a good mixture of sweets and charcoal, plus in the great sock there were always lots and lots (too many) of Clementine’s !!!!!! The message behind the Clementines is still not clear to me ,but maybe the witch that came to our house was obsessed with healthy fruit ? Who knows, but we were not too impressed about it!
Anyway, back to 2012. This weekend, although we could have happily carried on with the idle festive life, Nick and I decided to be productive, there are 10 kilos of olives to put in jars with garlic and chili, we need to build a safe area for the new chickens that are arriving next week (new friends for Hilda the lonely goat) …yes, in short, a lot of country stuff waiting to be done! We also have some new ideas and projects for this coming year, so it is time to roll up our sleeves and start working … … ..BUT the problem is ….who has the energy or inclination to do all this after spending nearly two weeks celebrating???
So to get the ball rolling I decided to make this ,my new recipe, on Friday for dinner : Black pasta made with coffee served with a walnut cream and a dash of Whisky! I have called this creation “Pasta al caffè corretto” . It was really very good but as yet we have not noticed any great desire to continue with this active creativity over the weekend.
However, although a bit delayed we do hope your new year has had a good start and will continue to be good to you. Ciao. Continue reading The parties over!! »
 A Pearl of Fish fillet with radicchio , semi mature goat cheese and raisins.
They say time flies when you’re having fun . So , I must of been having a whale of a time because this year has gone by extremely fast . Thinking about it , it has been pretty enjoyable . First of all there were the cooking courses at my home , which gave me the chance to meet and share the joys of cooking with such a lot of different people. Then there was the start of our monthly supper club , which couldn’t have gone any better. It really was met with such kindness and enthusiasm by so many fantastic new friends.
Slowly , my confidence has grown and I hope to keep on improving with my cooking, so that 2012 will be an even more enjoyable year and I’ll get the chance to meet even more wonderful people.
I just want to take this moment to thank you all for being a part of Sagra in Casa and to wish you a really happy Christmas and a wonderful New Year. BUON NATALE !!! Continue reading Buon Natale!!! »
 Tagliatelle and wild mushrooms
The other morning as I was making the coffee ,Nick who had been outside letting our goat Hilda into the field, came running in ,grabbed a basket , a knife and hurried back out . Five minutes later he returned with a mountain of wild mushrooms. Fantastico ! Especially as there was little rain this autumn and mushrooms were few and far between. Over the last couple of weeks though , the weather has changed dramatically and every morning is wet and misty.
Now ,getting back to our basket full of wild funghi .The only problem was how to determine if they were edible or not ! The high risk past time of mushroom foraging has never been one of our pastimes . I say high risk , because apparently the main recipient of a Viper bite is the humble mushroom picker. Little do people know about the dangers involved in mushroom gathering. Not only is there the risk of Vipers ,but combine that with the very real chance that your choice of mushroom is highly poisonous , makes wild Boar hunting seem like child’s play. Death stalks these friendly folk with every step!
Ok , I’m exaggerating . But , picking the right kind is obviously very important. Luckily for us there is a type of edible mushroom that used to grow by a tree in our garden. The tree is no longer there ,but the mushrooms have reappeared. So , were these the same type ?
There was only two ways to find out . One of us should volunteer to try one , but we were both slow at putting a hand up or… take the basket and drive down to where our friend and avid mushroom hunter, Ansano was working.
Off I went ….. Ansano was thrilled. “ yes ,yes these are perfetti with pasta or risotto “ he said. “ Plus , these are the least venomous of all the mushrooms in the area”. Great ,I couldn’t of wished for a better response . That evening we enjoyed a great big plate of Tagliatelle ai Funghi . It was delicious !! And the best part was , we didn’t even have to take any risks !! Continue reading Perfetti with pasta or risotto !! »
 Crispy prawn swards with poppy seeds.
Ladies and Gentlemen , I did it !! No, I’m not confessing to a crime . I’m just letting you know that last Sunday, I managed to pass my Sommelier exam . After a lot of worrying and of course ,last minute studying , everything went ok.
The test was in the morning and the results were going to be delivered in the evening , by phone . That left a lot of time on my hands to fret about the outcome . To take my mind off of things , I decided to practice the dishes for our next supper club . A four course fish menu.
What a lovely way to spend an afternoon . Slowly preparing and cooking a Sunday meal by an open fireplace. Before I knew it , time was flying by and my thoughts were no longer on the exam . Instead , I was happily enjoying myself mixing , frying and roasting . As the hours passed, Nick and I , cooked ,photographed and then ate every course.
Eventually , the phone rang . “CONGRATULAZIONI !!! , Tu sei passata ! “ Well , I must say I was a little shocked. I had been thinking ,that I would probably have to continue the course next year. Fortunately , I already had a glass of wine in hand . So , all that was needed to be said was “CHEERS !!!”.
 Chestnut mousse Officially winter begins in December . Not that I have to look at a calendar to realize that . I can pretty much guess by the amount of clothing Nick and I are wearing around the house . Over the last couple of months , the layers we’ve been rapping ourselves in have gradually increased. At this point in time we look like a couple of over sized , giant onions. The type you see at super markets , when an unfortunate employee has been forced to wear a monster vegetable outfit and staggers around scarring the children.
We do have two fire places down stairs which help to stop us from freezing to death, but upstairs we have no heating. Ok , that’s not exactly true. We also have the radiator’s, but to be honest with you , the cost of gas, stops us from putting them on. That privilege is reserved for when we have guests. On those days the heating is turned on a couple of hours before they arrive. Then we have the pleasure of climbing out, from beneath a mounting of clothing and emerge to greet our guest ,looking almost normal. The house gives off the impression of being from some sort of TV commercial, advertising the joys of a life spent warm and comfortable.
Unfortunately , these moments are short lived , as no sooner have our guests put on their coats to leave , Nick has disappeared to turn the heating off. He likes to tell me about , how growing up in London the winters were long and cold . He and his sisters would huddle around the little gas fire trying to keep warm. Only, to be beaten back by the family cat ,who was not about to give up her prime position without a fight. Actually , he admits that our house is even colder than the one he grew up in. As he likes to say “ bloody Nora , it’s brass monkey’s in here “. I think that roughly translates as “ it’s freezing “.
In fact, it’s not only us in this situation . Just about everybody we know, living in these old country houses has the same experience. Often the conversation will involve , whether or not , you have enough wood to last the winter.
Getting back to December , I just want to point out that the last Supper Club event for 2011 , will be on the 18th. It isn’t booked yet. So please , somebody hurry up and book . It’s the only way I can get Nick to turn the heating on.
 Mediterranean Chicken Hi Simona what is boiling in the pot? This is the message I received yesterday from a reader of the blog! And so here I am to write a few lines about what has been happening. To explain things in order I will say: Cooking, drinking and studying, but let’s go step by step.
Cooking: At the Supper Club last Sunday, for the first time, the guests included some Italians, which not only made me very happy but also a bit nervous. Italians are very critical about food, eating a bad meal is, for us , a bit like having a little catastrophe in life, we will talk and criticise it for months. So the tension was very high for me but I am happy to be able to say the lunch went really well and the guests loved every single dish. Great, test passed ,my life is saved!
The week had only just begun and I had no idea that I would face more severe food critics later in the week. After spending a day in Rome to follow my ongoing professional chef course, I was called on Tuesday night and asked to cook a dinner for a fantastic couple and their guests who I met during one of my Supper Clubs. Great, I thought, the menu was decided and I was ready for it. The guests began to arrive and on this occasion there were mostly Italians and among them was the Mayor of Orvieto. Mamma mia , I thought, let’s hope everything goes ok. The owners had a wonderful kitchen and it was a pleasure to cook there. Although, I do not know how or when, I did manage to shut the owner’s cat in a drawer ….I kept hearing a loud ` miaou `and finally there he was, in the bottom drawer! Anyway apart from that everything went wonderfully well, so well that the Mayor has invited me to cook for his wife because, `she is a great food lover and she will enjoy your food `he said. So … a great result….you know, for me, it was a little bit like receiving the keys to the city!
Drinking: During my Sommelier course I had the opportunity, in the last few weeks, to test some amazing wines. Our teacher decided we should meet once a week and taste some wines that economically we could never manage to buy. His idea was that each participant could pay a few euro and be part of a different world wine experience. So lucky me I was able to sample some beautiful wines that, because of this great idea ,became accessible to us mere mortals ! Fantastic, don’t you think?
With regards to the study: the subject is painful because I have not had much time to do any and unfortunately my final Sommelier exam is now very very close. I have only a few days and three books to study. So in the end I decided to follow Nick’s advice: focus on the practice of drinking good wine and eating something good with it. Plus, he said, he would be glad to help me on that. Nice, he isn’t it?
So yesterday I made this Mediterranean chicken and with a good glass of red wine and knives and forks at the ready, Nick and I got stuck into the studying!
 Small knots of green paste made with parsley, filled with chestnut and ricotta cheese and served with Pioppini mushrooms . A few weeks ago, on a beautiful Autumn afternoon ,we went to meet our good friend Fumo . He had kindly offered to introduce us to some other local people who kept goats. Our mission was to check out some possible homes for Hilda ( regular readers will know the background to this story ).
We agreed to meet at the local cemetery ( in hindsight , I should have taken this to be a bad Oman ). Once there , Fumo hopped into our car and we started the bumpy journey into the surrounding hills. The Autumn colors were spectacular , orange , yellow and red. Really breath taking . Almost enough to take my mind of the fact that my head was being bashed against the car roof.
 Autumn vines around Allerona 
After a while, amongst a group of olive pickers we spotted one of the friends we had come to find .Fumo introduced us and we explained our mission. The Signora looked at Nick and began to gravely shack her head. Unfortunately she no longer had any goats . They had all been killed by a mixture of hunting dogs and wolves. “ Un Massacro !! “. Because of this they had decided not to keep any more . She was very sorry not to be able to help ,but suggested another couple further up the hill.
Off we went again , following an ever more bumpy track. Eventually in the distance we saw three rather large goats with impressive looking horns. . This must be the place. Once there we stopped the car and rang the bell.
We were welcomed in by a very friendly couple and began to retell our story. Again another sad shacking of the head. They were very sorry ,but all their female goats had been killed by wolves and they only had three males left. The ones we had seen on the hill.
O Mamma Mia ! Now I’m pretty sure those three old Billie’s would be very happy to have Hilda as a roommate. But , to be honest with you , she’s getting a bit old for all that . Plus, if the wolves didn’t kill her the three horny old Billie’s probably would !!
We thanked them and headed back . On the way , I couldn’t help thinking how very beautiful these hills are ,but at the same time how tough they can be. Especially if you’re a goat !
 A view of Ficulle village, from our window.
 driving back to Allerona  Allerona at dusk In the end we decided to keep Hilda at home with us. Perhaps , the answer will be to find some chickens. That way she wouldn’t be alone and we’d have a fresh supply of eggs and the occasional meal.
Later in the evening , whilst sitting by the fire ,I decided to balance out all this carnivorous activity with a nice vegetarian dish . Pasta d’Autunno . Full of Autumn flavor , but not for your average wolf ! Continue reading Not for your average Wolf !!! »
 Etruscan soup
Thursday afternoon I was in total panic, but let me start from the beginning . Some time ago I had been contacted to do a cooking class for a group of American students. The idea was to cook some local old recipes linked to the region . Great I thought and thanks.
Unfortunately the day before the lesson, I discovered that the group in question were not just students, but twenty eight professional chefs !! Don’t panic !!!
Orvieto , the location where the course was to take place is a beautiful medieval town. Set on a volcanic outcrop of rock, it’s impressive profile dominates the miles of vines that lie beneath it. Obviously , Orvieto is famous for its Classico wine. I’d probably need a glass just to calm my nerves.
The course leaders had asked me to prepare something quick that the chef’s would find interesting. Plus , to talk about some local history and products , in particular the growing of lentils and beans that have been connected to the area since Etruscan times.
O Mamma Mia ! Know not only was I terrified about what to cook ,but I’d have to start brushing up on my local history and more importantly , make sure I had plenty of time to practice my professional lecturers face in the mirror.
So , when Nick arrived home on Thursday evening he found me sitting at the kitchen table, head in hands, surround by historical pamphlets and recipes ( plus mirror).
One of the recipes I thought I could prepare has its roots in ancient Etruscan cooking . Even now local people still cook this tasty dish ( if it works don’t change it) . One of the main ingredients of the recipe is chestnuts. 500 grams , roasted on an open fire and then cleaned . A big job , but I knew just the man to do it…. Luckily , Nick was already sitting by the fire place with a glass of red wine. I mentioned that perhaps a few roasted chestnuts would go well with his wine and when he agreed , dropped the sack in his lap. Done !!
The day after , my lesson was a success, the soup was fantastic, the students loved our freshly crushed Extra virgin olive oil I took for them to taste. Plus , I didn’t forget to mention a bit of my own local history , Lui the dog , Hilda the goat , the vegetable garden and of course my hard working husband .
In short I was very happy about it all , especially the fact that I even had enough roasted chestnuts left over to make a little pasta dish. I’ll show you that next time ,but for now I’ll leave you with the Etruscan soup recipe.
So ,light the fire and set the table . You don’t have to be livening in the dark ages to enjoy eating this dish. Continue reading If it works don’t change it ! »
 Ravioli filled with pumpkin, ricotta cheese amaretti biscuits and nutmeg, served in butter and sage I am very sorry if you have been worrying about what has happened to me but the last week has been very hectic ( no we haven’t left the hand brake off the car again and no there hasn’t been another wolf attack ). Fortunately, everything has been very positive . Firstly I met Marcia Vanderlip, an American journalist from the Columbia Tribune, Missouri. She had decided to write a piece about me whilst Travelling around Italy writing about food. A friend had mentioned my blog ( bloody Nora somebody , actually reads it ) and she contacted me.
I was very excited , if not a little nervous ,but Marcia was very kind and I felt at home with her strait away. Together we made the Raviolli you can see above.( READ THE ARTICLE HERE).
Then on Sunday we hosted our fourth Supper Club , the first inside . After preparing the food and laying the table , all that was left was to get the fire blazing. Once all this was done ,Nick reasoned that with less sitting space ( meaning fewer guests) he wasn’t really needed , then grabbed Lui and disappeared for the afternoon. So ,if you’re wondering where all the pictures are ,blame the photographer !
 Table set up and ready for my guests  In my kitchen Fortunately , I had everything under control and the day past without a hitch.
Then on the Monday I was off to Rome for the first of a series of cooking courses that will be one night a week for two months. Unbelievable , not only will I get the chance to improve my cooking skills ,but I’ll also get the chance to do some serious shopping !!!
Continue reading From Allerona to Missouri. »
 Strozzapredi pasta with chestnut cream and black truffle
On Sunday morning it was my turn to open the barn door for Hilda and make coffee for us. The sky was a deep blue and the air fresh and clean. It seemed the beginning of a fantastic day. Then all of a sudden I realized that something was not right, our Jeep was missing!!
The first thing I thought was that someone had stolen her. But, then I remembered that the keys were on the kitchen table . Why would somebody go through the hassle of hot wiring a car when right next to where the jeep had been was our little green Fiat, unlocked and with the key’s in the ignition. ( I know that this must sound strange to you….but we are in the country side…and here no one locks their cars ).
I couldn’t work it out, but the car was gone. Immediately I called Nick and together we stood outside wondering what could have happened.
There was no other option. The jeep had been stolen . We’d have to phone the Carabinieri and inform them… Then just as we turned to go back in the house and finish our coffee ,we had a small breakthrough in the case . Nick noticed that there were very faint tire marks in the grass … … .. going down the hill across our field and disappearing amongst the bushes and trees about a 100 meters away !!! Off we went following the trail . Suddenly there she was, stuck half way up a bank and wedged against a tree, leaning dangerously on her side looking ready to roll over at any moment.
At that point and much to our embarrassment , our neighbors began to gather ( some still in their pajamas ). Everybody stood there trying to work out exactly how Nick had managed to park the car like that !
Mamma mia, it was just 8.30 am on a Sunday morning and we hadn’t even managed to have our coffee ,yet. .. It was time for a confession.” Ok , it’s my fault ,said Nick .I must have forgotten to put the hand brake on yesterday and there was an extremely strong wind last night”.
Everybody agreed that must have been what happened and much to our delight offered to help us get the jeep out.
Fortunately, Gianni and Simona had a small tractor to do the towing, plus our other neighbors Alessandra e Sante had a chainsaw we could use to start cutting her free . We were all ready. Once , Gianni had taken his tractor down the hill and attached a rope we started cutting the branches wedged under the car. Everybody got involved and with a lot of good hummer we started to drag the jeep back up the hill.
With the car returned to its proper parking space ,we thanked all our neighbors and everybody returned home ( if not a little upset that the show was over ) to their morning coffee.
We were very happy that although the car had been through a lot there didn’t seem to be any real damage .
I can’t help thinking how relaxed Nick was throughout the whole episode and wonder if he would have been the same if it had been my fault ! You know how men can be about their cars. Anyway , now I can have the fun of reminding him of this little incident whenever necessary!!
That evening we celebrated our good fortune for having such friendly and helpful neighbors with a very tasty pasta and a good glass of wine. Continue reading Car trouble »
 Calamarata pasta with sundried tomatoes and burrata cheese
I understand the English say “I`m in two minds ” this certainly applies to me because (1) I am really sad our wonderful summer is over, but (2) very excited and pleased autumn is here because a few weeks ago I started my third and final level to become a Sommelier, and now things start to become serious! What I mean is that from yesterday afternoon, the lessons will take place directly in a restaurant. Great news for me, because one of the reasons that prompted me to start this long adventure was to learn the right harmony and combination between food and wine. So from now on I will not just be tasting different types of wine but also eating different foods prepared by local chefs!! Isn`t that great?
So just for those of you who have no idea where my sublime experience is happening …. here it is a photo of Orvieto.
 Orvieto Anyway, last night after having tasted three wines and a little bit of food, I went home STARVING .
Yes because my point it’s learning and not just stuffing my faces with food! So back home I was ready to start things seriously, enjoy a good meal, a glass of good wine and relax with my husband. The good news was ,Nick luckily, had prepared the dinner, but the bad news was we had to wait an hour and a half before it was ready to come out of the oven ! Mamma mia it was already 9pm!!!
Of course, I couldn`t wait ,so while I was chatting to Nick about my new discoveries of the wine and culinary world, it took me 10 minutes to prepare this quick and fresh finger food…. just a little something to put in our stomach while we were waiting. Luckily for us we also had a nice white wine in the fridge that went reasonably well with the finger food…. so the evening began and the time flew by .
My conclusion for the evening is that while there are many things that I have to learn about food and wine, one thing is very clear to me : when the atmosphere is right, things rarely seem to go wrong with a meal !! Continue reading Back to school »
|
|
Recent comments