Cooking Class

Chef Jurgen Kulli works beside 1 star Michelin chef Marco Gubiotti at Cucina in Foligno, about 10 minutes from Spello.  Marco normally teaches the cooking classes at Enoteca Properzio, but wasn't available on Monday, and Jurgen pinch hit for him teaching two students from Northern California some awesome dishes.

He first prepared the pasta; a favorite, Strangozzi which is served here in Umbria. The pasta is made with egg whites, not whole eggs---probably a throw back to the Cucina povera, or the cuisine of the poor. 

The pasta required a rest after the kneading, and so it was on to the pork tenderloin.

Removing the silverskin

Brown first before putting into the oven

Ready to roast

Salted cod with lentils from Castelucchio

Cooking the lentils

Onion, celery, lentil broth and Yukon gold potatoes with salted cod; this is pureed

A bit of onion, celery, and tomato are added to the cooked lentils

The finished dish; the cod is made into quenelles, and served over a bed of lentils, with sliced blueberries dressed with a bit of oil, vinegar, and salt

For the pasta amatriciana; chop up guanciale (cured pork jowl)

Saute with onion in olive oil with a bundle of sage and rosemary

Quartered fresh cherry tomatoes

Fresh pasta cooks in under 1 minute

Chopped fresh tomatoes simmer for no more than 5 minutes, toss in the cooked pasta and viola!

Pork roasted to perfection, served with mashed potatoes flavored with the juice of grated ginger and lemon zest, and a balsamic glaze.

Happy, full students with their teacher; a lovely day!

To schedule a cooking class at Enoteca Properzio, e-mail:  properzio@enoteche.it

A Day in Rome and Meeting the Boys at Salon Noi

Friday Dr. C. and I drove to Rome, so that he could fly out yesterday morning.  Our routine is to spend the night at the airport Hilton which is connected to the airport by a walkway, and then get up the next morning to fly out.  I decided it was time for me to get a haircut and some color to cover up all my roots, so I made an appointment at Noi Salon in Rome for Saturday morning after he left.  I left my car in the lot at the Hilton and went into Rome. 
I had gotten a recommendation from a reliable source, and I arrived way early. It was a bit difficult to find, since it's off Piazza del Popolo in an alleyway, but once found, I was at home!

My new friend Rick Breco took one look and said, yes, we need to do something about this!  It was almost 90 degrees yesterday in Rome and Rick cut and colored me, and I felt so much better! What is it about women when we get two hours of personalized attention? 
Rick's story, along with his partner Massimo's is on their website; both from Southern California, and pursued their dream to live and work in Italy with two salons, one in Rome, one in Naples.  I can't wait to go back, it was so much fun, and Rick, thank you for the great haircut and coloring---everyone in Spello (even the guys) noticed and thought I looked younger---that means I'm coming back! 

So, how do you find it?  Ask the driver to take you to Piazza del Popolo. 

Once they get into the taxi stand you will be in front of the Ristorante Rosetti at #5 Piazza del Popolo. 

To the left of the ristorante is a grey door (it may be open depending on the time of day)  Walk through the grey door

and into the alleyway behind it. 

On the far right side, is Salon Noi. 

A great place, and a great morning, thank you all for making my time in Rome so much fun!  This is their beautiful garden area off the Salon where you can sit and enjoy some quiet away from the busyness that is Piazza del Popolo. 

After my bliss at Salon Noi, I headed to Piazza Venezia to get the bus back to the Hilton.  Here's a little bit of the scene as I walked along. 

Violin concerto---of course, it's Rome!

I guess they are everywhere!

The Aldo store was doing a brisk business

In Piazza Venezia I came upon a bride and groom having photos taken, I figured one more couldn't hurt!  Love the uniform.

The getaway car!

Everywhere you look there is something ancient and someone taking a photo!

And, finally in the parking lot at the Hilton when I was leaving, my dream car, a PINK Fiat 500!

Thanks to Rick Breco and all the staff at Noi for making my morning so special, I'll see you in September.

Road Trip to Pienza and La Foce

 On the advice of our daughter and other friends, we took off for Pienza on Wednesday.  Pienza is about 1 hour and 20 minutes from Spello, in Tuscany and the town was rebuilt by Pope Pius II.  He had the village rebuilt as the ideal Renaissance town, and it was his retreat from Rome.  What I know about Pienza, is that it is where the best Pecorino Romano cheeses come from!  A little jewel, it is a UNESCO World Heritage Site, and situated in the Val d'Orcia close to La Foce, and since La Foce was open on Wednesday it was the perfect stop before touring La Foce with Dr. C.

On the recommendation of friends, we stopped at this ristorante, La Latte de Luna

Dr. C. had the ribolitta

I had the porcini lasagne with truffle sauce

Lunch was delicious, and since I love porcini, I had to have the lasagne!  I've included a recipe to replicate at home, it's awesome!
Then it was off to La Foce.  Since it has rained almost everyday since I went last month, I didn't know what to expect.  The flowers from the wisteria were gone, but the rest of the gardens are still worth the visit.

As the tour ended there were crashes of thunder through the valley and we knew it was time to head home to Spello.  Here is a simple recipe to replicate the lasagne at home.  Since porcini are not available in most most markets, sub in cremini, or white buttons and season well.  Don't try and use dried porcini, they are too strong, and overpower the truffle flavor.  Buon Appetito!

Mushroom and Truffle Lasagne

For the Filling

¼ cup extra virgin olive oil

1 pound cremini mushrooms stems removed and sliced ¼-inch thick

 Salt and pepper to taste

In a sauté pan, heat the oil, add the mushrooms and sauté until the liquid begins to evaporate and the mushrooms begin to color.  Remove the mushrooms from the pan and set aside to cool.  You can cover and refrigerate the mushrooms for up to 2 days, drain off any liquid that may have accumulated in the storage container before proceeding.

Pecorino Romano Cream Sauce

Makes about 6 cups

½ cup (1 stick) unsalted butter

½ cup all-purpose flour

3 cups chicken or vegetable broth

2 ½ cups whole milk

1 ½ teaspoons salt

1 teaspoon freshly ground black or white pepper

½ teaspoon freshly grated nutmeg

1/4 cup finely chopped Italian parsley

1 ½ cups freshly grated Pecorino Romano cheese

1/4 cup white or black truffle oil

In a 2-quart saucepan, melt the butter.  When the foam subsides, whisk in the flour.  White bubbles will begin to form on the bottom and sides of the pan.  Once the bubbles begin to form, cook the roux whisking constantly for 2 to 3 minutes.

Gradually add the broth, whisking until blended.  Add the milk, salt, pepper, and nutmeg and bring the mixture to a boil, whisking constantly. 

Remove the sauce from the stove and gradually stir in the parsley, cheese, until it melts, and the truffle oil; taste the sauce for seasoning and correct with additional salt and pepper as necessary.  

To Assemble

1 recipe Pecorino Romano Cream Sauce (see preceding recipe)

One 9-ounce package Barilla no-cook lasagna noodles

1 recipe sautéed mushrooms (see preceding recipe)

8 to 12 ounces fresh mozzarella, sliced into ½-inch slices

1 cup freshly grated imported Pecorino Romano cheese

Coat the inside of a 13-by-9-inch ovenproof pan, with non-stick cooking spray.

Spread 1 cup of the cheese sauce into the bottom of the pan, and top with lasagna noodles. 

Distribute some of the mushrooms over the noodles, top with a bit of the sauce, another layer of noodles, and continue to layer, ending with a layer of noodles, and the remaining cheese sauce.  (You should have 4 layers)  Any remaining lasagna noodles can be sealed in zipper top plastic bags and frozen for future use)

Sprinkle the casserole with the remaining cheese, cover and refrigerate for up to 2 days or freeze for up to 1 month.  (or bake immediately)  If freezing, defrost for 36 hours in the refrigerator before baking.

Bring the lasagna to room temperature for 30 minutes.  Preheat the oven to 350 degrees, and bake the lasagna covered for 30 minutes, uncover and bake an additional 20 to 25  minutes, until the cheese is golden brown and the casserole is bubbling.  Allow the casserole to rest for 5 to 10 minutes before cutting into squares and serving.  

 A note about truffle oil---buy good quality from a gourmet retailer that you trust---if you are in San Diego, Great News has a great selection.  D'Artagnon also sells excellent truffle oil.