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At
least according to the calendar, though the weather doesn't seem to
have realized it yet. Temperatures continue to be warm, and though we
have had enough rain to get the grass to start growing again, we could
use a lot more. One nice thing in the markets this week is wine grapes,
and today we made Schiacciata con L'Uva.
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http://italianfood.about.com/od/piesandtarts/r/blr0301.htm
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of the nicest things about autumn in Tuscany is Schiacciata con l'Uva,
an astonishingly rich, sinfully juicy wine grape pie whose country roots
are clearly revealed by the dough and the crunchiness of the grape
seeds. This is a fairly elegant, city version, in which the traditional
lard and honey have been replaced by olive oil and sugar. ... Read more
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Start with a Chicken...
Chicken
is one of the most popular meats in Italy, and even though much of what
is now sold is commercially raised, it is tasty. And then, if one is...
Read more
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It's Time to Make Mostarda!
Italian
markets are at their richest in terms of fresh fruit at this time of
year, and if you have access to mustard oil (it can be hard to find),
now is the time to transform that bounty into Mostarda, a zesty candied
fruit preserve that will add joy to the table in the winter months... Read more
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Porchetta
Porchetta
is a whole roast boned pig done on a spit, and you won't find a street
fair in central Italy without a porchettaro slicing from a pig while the
assistant gathers the slices into sandwiches, wraps them in yellow
paper, and hands them over to those eagerly awaiting a tasty snack.
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