Pizza Making with Romano and Giovanna

After our cooking class with Simona and Simone, we headed to Agriturismo Mulino Vecchio del Cilone, an organic farm run by Romano and his beautiful wife Giovanna for a pizza class.   Upon arrival, Giovanna had baked an incredible chocolate torta, and we were served Vin Santo the local dessert wine to accompany it.  Fueled up, we took a walk around the property which has beautiful rooms, and views across the property.  

Giovanna and Romano both speak excellent English, and they are amazing hosts

Their farm is organic, and they were the first to institute solar power on their farm in the valley.

After our walk, we came inside to a beautiful room where we would make pizza dough.  

The Maestro ready to teach us his technique

Mulino means mill, and at one time the property did have a mill near the small river that runs through the property.  Giovanna grinds the wheat here in a little grinder, and we used half of her flour and half 0 flour.

Technique for forming the ball of dough

L to R:  George, Romano and Merlene (Dr. C. on this side of the table)

Dr. C. kneading the dough

 Since the dough would have to rise for a while, we used dough that had been made the night before and had risen in the refrigerator.  Romano showed us how to make our dough into bread and his technique was awesome.

He calls this the turtle

this is genius, a flower

The flower would have to rise for a while

Mine is the one in the back, I think it needs water!

Romano made 6 to 7 pizzas each with different toppings

Vegetariana

Into the wood fired oven

Gorgonzola, mozzarella and hazelnut

bellissima!

Gorgonzola and hazelnut

And, just when I thought I would burst, Nutella pizza!  Bake the shell, then spread the nutella on the hot shell

Life doesn't get much better than this!

After food, wine and conversation, including sharing the photos of how the agriturismo was built, we said good night, and will forever remember this place and our lovely hosts.  Grazie Romano and Giovanna!  Ciao for now.

Pizza al Romano

Makes one 12-inch pizza

 

1 1/3 cups all-purpose flour
2 teaspoons dry active yeast
1/2 cup water
1 tablespoon extra virgin olive oil
1 teaspoon salt

1. In a bowl, combine all the ingredients, and mix with your hands until the dough comes together. Knead the dough on a board until the dough is smooth and elastic, about 7 minutes.  Allow the dough to rest in a covered bowl overnight in the refrigerator, or one hour at room temperature.  If you have allowed the dough to rise in the refrigerator, bring it to room temperature for 1 to 2 hours, before forming into a pizza.  
2. flatten the pizza with the palm of your hand, and continue to spread the dough out until it is thin. Dip the bottom of the pizza in a light dusting of flour, and put on a pizza peel.  Top with your favorite toppings, and put into a 450 degree pizza oven, or oven.  Bake for 5 to 6 minutes, until the bottom of the pizza is cooked. Remove, let rest for 5 minutes before cutting into wedges.  
3. Buon appetito!

Cooking with Simona Part III

Yesterday after our foray into Adriana's garden, we came back to Il Granaio, our villa and had a cooking lesson with Simona ably assisted by her husband Simone.  I don't know about you, but when someone gives me cookies at 10:30 a.m. they are my friend for life.  These were awesome, too.

George shelling beans

Merlene and Dr. C. shelling beans

Our menu for the day began with fresh shelling beans, made in the style of Tuscany.

The beans are cooked in water for 20 to 25 minutes, until tender, the water is saved, and the bread is dipped into the water to soften it.  Then the beans are dressed with salt, pepper and extra virgin olive oil, and spooned over the bread, dressed with a bit more olive oil.  

This is a delicious first course, simple and delicious served with a crisp white wine, or a nice red.

Next up acqua cotta; the appetizer we had on our first night that we raved about.  Swiss chard from Adriana.

Chard and its stems (since they were so tender) were torn

Onions, garlic and celery are sauteed in extra virgin olive oil and then the chard is added.  

These two work so well together, it's fun to watch, Simone has opened a bottle of Simona's father's wine which was delicious

The bread is toasted, then a bit of vegetable broth is spooned on the top.  It is topped with the sauteed Swiss chard, and then some Pecorino.  In this case the cheese was from the Alto Adige region in the north and it was delicious.  

Our final dish was gnudi; it means uncovered.  The mixture is one that can be used for ravioli, but instead it is rolled into balls and then boiled for 3 to 4 minutes.  Ours was served with an elephant garlic tomato sauce. 

Once the mixture is ready, it is rolled into balls and then flour to coat

This is definitely playing with your food

I will give the recipe below

Our gnudi!

The Italians call this agnoli, the closest in the states is Elephant garlic

The garlic is minced, then sauteed in extra virgin olive oil

Once the garlic is sauteed, add about 2 cups of crushed tomatoes (these are her summer tomatoes from the garden)

A beautiful sauce that just needed a few minutes on the stove while the gnudi were cooking

Simona said an average serving is 7---I could barely finish 3, but they were worth it!

L to R:  Simona, me, Dr. C. Merlene, and George

What a morning, food, fun and great conversation learning about the life here in Castiglion Fiorentino and sharing it with this beautiful couple.  I know we will see them again when they come to San Diego in January. Anyone wanting to do a cooking class in San Diego with Simona let me know and we will see what we can persuade her to do!  If you are in Tuscany and want a cooking class she is a gifted chef, and you will enjoy every minute with her.  Now for the gnudi (when I posted the photo on instagram everyone wanted the recipe, and I'm happy to share)

Gnudi alla Simona

2 cups cooked chopped spinach, squeezed dry

2 large eggs

1 1/2 cup grated Parmigiano Reggiano

about 1/2 cup to 3/4 cup of flour  plus more for rolling

salt and pepper

1/8 teaspoon nutmeg (to taste)

In a large bowl, combine the ingredients, until they begin to come together.  Add more flour if the mixture seems wet---it should stick together so that when you roll it into a ball it shapes well. 

Bring 6 quarts of salted water to a rolling boil, and add the gnudi.  Simmer for 4 to 5 minutes, until the gnudi float on the top.  Remove immediately and dress with sauce.  

Traditional sauces are butter and sage, or Simona's garlic tomato sauce.  (see below)

Simona's Elephant Garlic Tomato Sauce

1/4 cup extra virgin olive oil

1 1/2 cloves elephant garlic, minced

2 cups canned crushed tomatoes or cherry tomatoes, cut in half

salt and pepper

In a saute pan, heat the oil and saute the garlic for 3 to 4 minutes over low heat.  Add the tomatoes, turn up the heat to high, season with salt and pepper, and simmer for 5 minutes.  

Dress the gnudi with the sauce.   

Buon Appetito, and ciao for now.  Next up pizza making with Romano and Giovanna. 

Cooking With Simona Part II; In Which We Meet Adriana and Eat Her Vegetables

 
When I come to Italy, invariably, people ask me, "Do you teach cooking classes in Italy?"  My answer is no, simply because I want to learn what people are cooking in different regions, I learn more this way, and I think that the locals benefit from teaching their cuisine to students.  Italians love to share their heritage, and their customs.  In this way, students get to know the real treasure of Italy, its people.
Yesterday dawned cold and windy, with rain.  We were scheduled to go to an organic farm to pick vegetables and then return to the villa to have a cooking class with Simona and Simone.  They have acted as our shepherds here along with the Bucceletti family, in arranging our time here.  Simona and Simone are what the Italians describe as molto gentile, strictly translated means very nice, but means much more than that---it's a great compliment.

 Situated at the base of Castiglion Fiorentino, Adriana's farm is organic, and she is in love with her veggies.  Assisted by her son Simone, she sells vegetables to people in the surrounding area.  Summer vegetables are almost done, with a few tomatoes still on the vine, but the weather is turning colder at night, so she is picking the tomatoes green, and going to use them for making condiments.

Cutting chard for our lunch with Merlene

Persimmon

Lettuce

Cabbage

Cauliflower

Squash

Pomegranate

Onions

winter squash

Pumpkin

weighing our vegetables

Garden cat

Simona

Grape vines; the grapes have not had the best year, between the cold rains the past few days while they are harvesting, and hail in August, no one has a lot of grapes to harvest here

Before we left Adriana had to show me her pepperoncini, hot peppers.  I took a few and will dry the seeds and plant in San Diego when I get back.  

Several years ago Adriana planted this gourd vine, and it has grown up around a tree, and this one is about to be picked.  She said in years past people would hollow them out and use them to store water, or wine.

Grazie Adriana!  This was a great way to begin our morning, picking the vegetables that we would used in our cooking class.  Ciao for now.