Showing posts filed under: Tuscany Clear

Recipe: Pasta with oil-cured tuna, capers, red onions, tomatoes and basil

  Feeding large parties that also include a gang of hungry Italian musicians is challenging. With one small kitchen, a few large pots and a lot of volanta..(willingness), I cook pasta for the masses with as much ‘gusto‘ as possible. Gusto also means ‘taste’. Italians are tough critics, so one can’t …

Recipe: Tuscan Winter Salad with Egg

Writing about Capri today, I savor the thought of fresh cherry tomatoes with wild arugula, a signature summer dish with fruity extra-virgin olive oil. But in February, I am in Colorado, and this winter salad strikes a cord. It has a European sensibility and taste for a winter’s want for …

Antoniazzi Tuscan Family Recipe: Turkey Stuffed with Sausage, Prunes and Chestnuts

 I just received a beautiful letter from my friend Raffaella Antoniazzi in Florence. It was written in Italian and I have translated it. Oh how I wish I could send it in Italian, as it is written so sweetly.’La tacchina, deve essere una femmina perche la carne e piu morbida…..’”il …

Tagine Florentine

Who would have thought that I would be teaching Moroccan cooking to Italians? Last Friday, I was invited to dinner to the aunt of my friend Raffaella. We had spent some beach time near Campiglia Marittima the week before. We talked about cooking all the way in the car, it …