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Showing posts filed under: Tuscany Clear

Cappelletti in Brodo Toscano

Cappelletti in Brodo Toscano The word cappelletto means “little hat,” which is what this pasta should resemble. They are traditionally served in broth, as are the more infamous “tortellini”. This is the traditional filling we use at La Cucina al Focolare. Nothing is more satisfying than a bowl of “tortellini …

Recipe: Heirloom polenta with hokkaido pumpkin and cavalo nero

One of my favorite dishes to make in winter is polenta. It’s hearty and warm and heats the inner fires. I found a great local source from Aspen Moon Farms in Hygiene, Colorado called, Organic Biodynamic Red “Floriani” Cornmeal. It has a rich yellow color with red flecks inside. It’s …

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 mess …

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 …