Mangia!

The food has been amazing in Italia! So amazing that I have successfully gained nearly 7 pounds so far. Oops. Thought I’d include a few photos of some of the great treats I have enjoyed. Some of presentations are not the best, but that's because I forgot to take a photo until I after I had started eating... hee hee!

Marinated olives

Simple and delicious- just like everything in Italy! These are drizzled with olive oil, lemon zest, cumin and coriander seeds. You could also add oregano, rosemary, thyme or any other dried herb. Beautiful!

Gnoccetti (little gnocchi)

These were served with sauteed onion, garlic, squash and sage with grated pecorino cheese on top! The trick to well cooked fresh gnocchi is to be sure it is kept cold just until boiling, or else it will immediately become mushy. 

The fireplace at Casa Raia also serves as an indoor grill! Pull ambers to create a hot floor and place grate over them. Directly grill pork steaks, veggies, foil wrapped potatoes, anything and it is amazing!

Chickpea and Onion Soup

A true Tuscan tradition. Here we have chickpeas which were simmered with a lot of rosemary. Then add a lot of sliced onions, raddicchio, chicken broth, more rosemary, EVOO, and grate fresh parmigiano to finish. Yum!

Risotto con Tallegio

Risotto is made with Carnaroli or Arborio rice, and you must "stir stir stir" to get the starches out and thicken the dish. This risotto is made with minced onions which are sweat in butter and pancetta (Italian bacon). Then add the rice and toast. Add raddiccio and broth and finish by stirring in tallegio cheese at the end to make it extra creamy!

Tuscan Sausage and Beans

Also very common and delicious here. The sausages are quite salty though. Beans are white kidney beans in a tomato sauce. Delicious with the unsalted bread and EVOO.

Orecchiette with Greens

Steamed greens with EVOO, sauteed garlic and salt and pepper. Note the homemade sour dough bred in the background too- I made that!! Simple, fantastic.

 Mussels in a Spicy Ginger Tomato sauce with Greens and Cous Cous

This is actually an epicurious.com recipe so you can look it up if you want to make it too! Mussels cooked in a tomato sauce with fresh ginger, red onion, garlic, apple cider vinegar, cumin, coriander, cayenne, cinnamon, lime zest... not exactly traditional Tuscan but still wonderful!

Pork Roast Marinated in Grapes

Marinade: Sangiovese grapes, red onions, red wine vinegar, rosemary, thyme, salt & pepper, EVOO

Final cooked pork roast- it was amazing! While cooking, take the marinade and simmer. Reduce until desired thickness, strain (or leave in whole chunks) and add butter and season Serve over top of the pork. We also paired this with the Rosso di Montalcino 2008- same grapes as used in the marinade. Could you pair this any better? I think not!!

Blood Orange Poppy Seed Cake

For a non-baker, I am really proud of this cake. I made it from scratch, using freshly squeezed juice and made my own blood orange glaze too- it was moist and delicious and even better on the second day! Recipe can be found on epicurious.com "Individual Orange and Poppy Seed Pound Cakes" 

Nonna's Pot Roast

Pierce roast with knife 3-4 times per side and stuff garlic clove, fresh rosemary and salt into holes. Season exterior with salt & pepper. Gently brown on all sides in corn oil over low heat, covered. Slice and serve. 

Suzie's Potato & Rosemary Pizza

Exactly as is- sliced potatoes, salt, fresh rosemary on homemade pizza dough. Simply amazing!

Another great recipe (although) no photo is for Pici with Rapini

Ingredients

Pancetta (or bacon or speck)

Anchovies

Garlic

Pine Nuts

Rapini (aka Brocolini or Aspiration)

Pici Pasta

EVOO

Method

1. Boil water for pasta

2. Mean while, saute lots of chopped pancetta and a 3-4 chopped anchovies

3. Add garlic (3-4 cloves) and pine nuts

4. Chop rapini 

5. Add rapini and pici pasta to salted boiling water (add at the same time)

6. Once cooked, drain and add pasta and other ingredients to a bowl and toss together with EVOO. Add a little pasta water to make it a bit saucier. 

7. Serve with grated parmigiano or pecorino