The Setting
Illustrated by me.
Before I ever made a trip to Italy, I was
convinced that Tuscany was the
center of all that I imagined Italy to be.
The history, the art, the gorgeous
fabrics, the colors and patinas and the
food defined a certain quality of life I
desired. Tuscan hillsides covered with
olive trees and grape vines seemed the
most perfect representation of visual and
gustatory pleasures.
I did finally take my longed-for vacation
to Tuscany and to cooking school
in Lucca, Italy. I also fell in love with
the Tuscan villa that became my family
home. It happened to be in Litchfield
County, Connecticut; nonetheless, I
could now combine my two most favorite
things, cooking and entertaining in a
Tuscan Villa.
The blue color of Lobelia knocks me out.
Dining Al Freso
 |
| Table illustrated by me. |
The Menu:
Hors d'oeuvres:
Fig Jam and Goat Cheese Crostini
Proscuitto and Olives
Boursin and Strawberries
First Course:
Pappa al Pomodoro
Main Course:
Seafood Risotto
Salad:
Garden Greens and Mushrooms
Dessert:
Lemon Caramelized Tart
The Elements:
Linen runners, rattan placemats bought in Florence. Table and chairs same as in illustration above.
An arrangement of picked flowers from my garden. I wish I could remember where I found the double tin pails with handle.
A place setting- Antique Italian soup bowls.
Three white platters for the hors d'oeuvres.
The stacked plates in the background are Risotto plates
and the sunflower Italian pottery plate is from "The Coop"
Fig Jam and Goat Cheese Crostini with Fried Sage Leaves.
Sage leaves growing in my garden.
Proscuitto and olives.
Boursin cheese and strawberries.
The making of Pappa al Pomodoro... recipe at the end of post.
The serving of the soup... by Bill.
Making of Seafood Risotto... recipe at the end of post.
Salad of home grown arugula, endive with raw mushrooms and parmeseano reggiano. The dressing is a simple extra virgin olive oil and fresh squeezed lemon juice, salt and freshly ground black pepper, yum, the best taste.
And dessert:
Making the crust: pastry weights stop the pastry from rising in the oven.
The pate sucree finished baking.
Custard cooking. stainless steel bowl over a pot of simmering water.
Caramelized tart served.
Recipe:
Pappa al Pomodoro
(adapted from "back to basics, barefoot contessa)
serves 6
It's silky delicious!!!
1/2 cup extra virgin olive oil
2 cups chopped yellow onions
1 cup carrots, diced
1 fennel bulb, trimmed, cored and diced (about 1 1/2 cups)
4 cloves garlic minced
3 cups ciabatta bread, crusts removed and diced
2 (28-ounce) cans Italian plum tomatoes
4 cups of College Inn chicken broth
1/2 cup dry red wine
1 cup chopped fresh basil leaves
salt and freshly ground black pepper
1/2 cup freshly grated Parmesano Reggiano chees
Heat the oil in a large stockpot over medium heat. Add the onions, carrots, fennel, and garlic and cook over medium-low heat for 15 minutes, until tender. Add the ciabatta cubes and cook for 5 minutes more. Add the tomatoes and mash them with a masher. Add the chicken stock, red wine, basil, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Bring the soup to a boil, lower the heat and simmer, partially covered, for at least 45 minutes.
Beat the soup with a wire whisk until the bread is broken up. Or use an immersion blender to break up the tomatoes and bread. Stir in the Parmesano and taste for seasoning. Serve hot, and drizzle with olive oil.
Recipe: Creamy Seafood Risotto
(adapted from Grace Parisi, Food & Wine)
serves 6
3 cups bottled clam juice
2 1/2 cups water
2 tablespoons extra virgin olive oil
1 small onion, finely chopped
Salt and freshly ground pepper
1 1/2 cups Arborio rice
Pinch of saffron threads
1/2 cup dry white wine
1 tablespoon unsalted butter
1 shallot, minced
1/2 pound cooked shrimp, cut into thirds
1/2 pound lump crab meat
2 tablespoons chopped flat-leaf parsley
1/2 cup mascarpone cheese
Cook the seafood: Melt the butter in a large skillet. Add the shallot and cook over moderate heat until softened, about 2 minutes. Add the shrimp amd crab and cook until just heated through. Set aside.
In a medium saucepan, combine the clam broth and water and bring to a simmer. Keep warm.
In a large saucepan, heat the olive oil. Add the onion, salt and pepper to taste and cook until softened and transluscent, stirring, do not allow onions to brown, about 5 minutes. Add the rice and cook, stirring to coat all the grains. Crumble the safron into the wine and add it to the rice. Cook on medium high heat until wine is absorbed. Add 1 cup at a time of the warm liquid and cook over medium heat, stirring constantly, until absorbed and you start to see the bottom of the pan. Continue to add 1/2 cup of liquid at a time, stirring constantly, until each addition is almost absorbed.
The risotto is done and al dente after about 18 minutes.
Add the shrimp and crab to the risotto, the parsley and the mascarpone. Stir briskly and serve immediately.
