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 I

Simona and Simone preparing our dinner

We arrived in Castiglion Fiorentino, and were told we would have dinner in our villa.  We weren't sure what that would look like, but at 6 p.m. there was a knock on our door, and when we opened the door, our friend Simon Giorgetti and her husband Simone were there with a box of groceries, which they proceeded to make into our dinner.  We had met Simona and Simone in San Diego last January, after they had gotten married, and they are a delightful couple.  Simona had owned a restaurant in the city center of Castiglione Fiorentino, and after their marriage, they sold the restaurant since they were working 24/7 and not spending any time together.  We were delighted to have them cook our first nights' dinner, and it was awesome.  Simona is available as a private chef, and will teach cooking classes in your villa.

First the wine

Our first course was a selection of 3 bruschette; one with a chianina beef ragu, the second with tomatoes, and the third with sausage, zucchini and cheese.  This is the sausage and zucchini.

Next up is a classic example of La cucina povera, or the food of the poor.  Stale or toasted bread soaked with a bit of vegetable stock, then covered with chard, sauteed with onion, garlic, and celery, topped with Pecorino.  Just the right notes, for a terrific starter.

Conferring in the kitchen

The soup course

Simone serving the chick pea soup with homemade tagliolini egg pasta

Our soup course was a creamy  chick pea soup with fresh egg pasta, a great tasting soup with tender pasta, to warm us all up.  At this point I was feeling like I was at my Nonna's house, ready to wave away the next course, without offending, but then I saw it, and anything that looks like sausage, I'm in!

Goose neck stuffed with sausage, cheese, bread, and herbs

I'd not had this particular dish before, but it was like a homemade sausage, stuffed into goose neck, which was delicious.  Served with a bit of cabbage salad, it was a great main course, I can't wait to try and make this at home.

About this time, I was ready to burst, but then we had a crostata made with Simona's homemade fig jam, and her father's Vin Santo, a dessert wine.  Simona and Simone packed up their box, did the dishes, and headed out while we sipped our Vin Santo.  Grazie Simona e Simone.  Ciao for now.
Editor's Note:  I posted a similar blog post, and then it disappeared, so this is a recap of the first one....if someone finds my blog post, let me know!

Cucina Povera

I received a review copy of Pamela Sheldon Johns most recent book Cucina Povera about the time I broke my shoulder.  During my convalescence, I was able to read and savor this wonderful book, and to imagine how much she enjoyed writing this book, a combination of memories and recipes of the area that she lives in.
Like all of her books, it is a joy to read. The recipes are simple, and all are doable in the home kitchen.  Some ingredients may require a little scouting, like wild boar (well worth the search) but others with humble ingredients are transformed by the simple preparation into food to celebrate.
You will see the requisite ribollita a twice cooked minestrone,

 
dishes containing the grain of the moment, farro,

Insalata di Farro

 panzanella the familiar bread and tomato salad,

polenta,

 and humble pasta dishes sauced with tomato sauces infused with the flavor of wild boar, rabbit, and other local meats.

 

Literally translated, Cucina Povera means poor kitchen; this is the cuisine of the land.  Celebrating what Johns says is "good food for hard times", this is good food period.  Simple, yes, but simple doesn't have to be ordinary, and none of these recipes is ordinary, even the familiar ones.

Spinach and Ricotta Dumplings

Using memoir and recipes is a technique that many writers are using, some better than others.  The fact that Pamela Sheldon Johns has lived among her neighbors for a long time gives a more personal touch to this book, and I found it engaging, and endearing.

 The photos, not only of the food, but the people mentioned in the book, also make this book one that you will want to read cover to cover.

Chicken in Vin Santo

 If you love all things Tuscan, and want a book that is simple, and filled with interesting vignettes about the countryside, this is the book for you!

This is a recipe for an olive oil cake that I found intriguing; although I haven't made it yet, it's on the list!

Ciambellone
Makes one 12-inch tube cake

5 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
pinch salt
5 large eggs
2 1/2 cups sugar
1 cup milk
1 cup extra virgin olive oil
Grated zest and juice of 1 lemon

1. Preheat the oven to 400 degrees.  Coat the inside of a 12-inch tube pan with non-stick cooking spray. 
2. In a medium bowl, combine the flour, baking powder and salt.  Stir with a whisk to blend.  Set aside. 
3. In another bowl, whisk the eggs until blended, then gradually whisk in the sugar.  Stir in the milk, olive oil, lemon zest and lemon juice.  Fold in the flour mixture just until blended.  
4. Pour the batter into the prepared pan and smooth the top.  
5. Bake for 40 to 45 minutes, or until the top is golden and cake pulls away from the sides of the pan.
6. Remove from the oven, invert on a cake rack and let cool completely.  Run a thin knife around the sides of the pan and invert the cake onto a plate.  Cut into wedges to serve. 

Buon Appetito!