Peggy and Lori at her farmhouse in Tuscany. 2000 Lori de Mori, food writer and one of my best friends, gave me this recipe a few years back. It was given to her by Contessa Lisa Contini Bonacossi of Tenuta di Capezzana one of the finest wine and olive oil …
In Venice on the vaporetto, I passed this boat with the name of Citta di Chioggia’. Chioggia is a mini-Venice located on a small island at the southern entrance to the lagoon, which I passed coming in from Croatia, amazed how long the lagoon stretched before we actually arrived close to the center. A water world of canals and boats, Chioggia is also known for its unique beet.
Majid shows us how to mix the traditional Moroccan “Res al Hanout” spice blend in his shop near the Marrakech souk. Watch the video on our Facebook here.
Guided by master Chef Bahija, we learned to make a traditional Moroccan chicken pastilla during our culinary adventure to Morocco. The recipe below uses filo dough to form the crust of the pastilla. Traditionally, Moroccan pastilla is made with warka, a slightly less-flaky, more malleable pastry sheet. In the United States, warka can be found in many Middle Eastern groceries, but filo dough also makes a suitable substitution.