Tuscany is bread without salt, is a good extra virgin olive oil, is grilled meat with friends, roasted chicken with potatoes and wild fennel, is cacciucco (a fish soup) on the seaside, panforte from Siena and Florentine schiacciata, it is rosemary and sage... Tuscany, for me, is Grandma Menna's cooking. Granny…
From tomorrow, and on every Wednesdays from now on, I’ll be on Made in Kitchen with my own ‘column’ dedicated to the tuscan food and cooking.
I’m really happy and thrilled about that: it would be a real discovery, for me and for you! I’ll keep on posting the English version here, don’t worry.
Here I am, after a relaxing weekend. No computer, no stress. Just countryside and village festivals. On Sunday I tried this recipe form the French Saveur: it was calling me from inside the pages and I couldn’t help! Thanks to Claudia, who translated for me the recipe, we baked a scrumptious Molleux a la banane!
This is the second time I cooked quinoa. The first one was a lost quinoa, because I haven’t had the chance to taste it, since my hungry parents and sister gobbled everything up before I came back home!
This is my today’s lunch in the office. My mum makes my pocket lunch every evening but yesterday I was feeling like having some sesame chicken and so I made my lunch myself, using the nicest tupperwares I had (pink, obviously!).
We have a microwave in the office, so at 1 o’ clock, after a rapid jump into the magic oven, my lunch is steaming and delicious as just made!
They are very good, fragrant and with a lovely dried tomato flavour.They are best eaten the next day, cut in a half and spread with goat’s milk cheese and olives, philadelphia and chive, grilled eggplants and mozzarella… everything that softens the muffin, that becomes a kind of sandwich!