|Picking herbs for me to take home to use|
|Sharing the bounty of her garden with me|
|Discussing how to use the onions and garlic--using different colored onions for different purposes|
|Aging their prosciutto|
|Outdoor oven for baking bread|
|Pasta for lunch|
|Wild boar ragu|
|No one goes hungry in Italy!|
|Paolo told us that he was going to hunt wild boar in the next few days, and was scouting locations|
|Fresh shelled bean salad, deliciozo!|
|Not only was the food incredible, the company was awesome as well, 2 Americani, one from the UK, and 2 from Canada|
|Our friend Anne with Giuseppa, helping with dessert: traditional crostata with cherry jam, and chocolate chip pound cake|
|My bouquet of herbs which I used yesterday to make Dr. C. some soup|
Crescia---Traditional Umbrian Cheese Bread
1 package active dry yeast
1 teaspoon sugar
1 teaspoon salt
2/3 cup warm whole milk (105°F)
8 large eggs
3/4 cup vegetable shortening (I prefer Crisco--the Italiani use lard)
6 shakes of Tabasco sauce
1 1/3 cups grated Pecorino Romano cheese
3 1/4 cups unbleached all-purpose flour
- Coat a 10-cup tube pan with non-stick cooking spray and set it aside.
- In a 4 cup measure, stir together the yeast, sugar, salt, and milk. Set aside until the mixture begins to bubble, about 10 minutes.
- With an electric mixer, beat together the eggs, shortening, and Tabasco in a large bowl until light and fluffy and the shortening is incorporated into the eggs. Stir in the yeast mixture and continue to beat until thoroughly combined.
- Gradually add the flour and beat for 4 minutes. The dough will be sticky and loose.
- Transfer to the prepared pan, cover, and let rise in a warm, draft-free place until doubled in bulk, about 45 minutes.
- 4. Preheat the oven to 375°F. At the end of the rising, bake the bread until golden and a skewer inserted in the center comes out clean, 45 to 55 minutes. Cool completely and remove from the pan.
- Do-Ahead: At this point, you can cover and refrigerate for up to 4 days or freeze for up to 6 weeks.
I've been invited back to learn how to make pizza in her outdoor oven, and cannot wait! Grazie Annie, Giuseppa, and Paolo for an unforgettable afternoon.
|It began to rain when we left Deruta, but as we came home to Spello, we were greeted by a rainbow; a perfect ending to an amazing day!|