affogato {drowned ice cream}

sometimes

afternoons

call for a snack

a pick me up

that is both

frozen and warm

punched 

with

caffeine

when

the mood strikes

fix yourself

one

of

these

affogato

vanilla ice cream

shot of espresso

this is not a sundae...nor it is meant to be a huge dessert.  use a nice vanilla ice cream and give yourself a nice size scoop.  while your shot of espresso is still warm (but not piping hot), pour over the ice cream. the espresso will melt the ice cream, so don't linger too long....

buon appetito 

cannoli

on march 19th

italians celebrate

st. joseph

in gratitude 

during a drought and subsequent famine

in sicily

the faithful prayed to st. joseph 

in hopes he would intervene

 when the prayers were answered

with 

rain and a successful harvest

the people of sicily

vowed to give thanks

yearly

for eternity

today

you may find italians

wearing red

praying in churches

preparing the altar

and

abstaining from meat

you will also find this italian

enjoying sweets

this is a day of 

reverence

and 

joy

last year 

i dispensed sage advice

(if you want to read it, click here)

this year

you get a recipe

cannoli

(printable recipe)

shells:

(you can buy them..there isn't a prize for the person who slaves over hot oil all day making these)

2 cups all purpose flour

2 Tbs crisco or lard

1 tsp granulated sugar

1/4 tsp salt

3/4 cup marsala wine

1 egg--whisked with a bit of water

combine the flour, sugar, salt and lard together.  slowly add the marsala while kneading the dough. continue working the dough until it is well mixed and a rather hard dough is formed. cover with plastic wrap and let sit an hour and up to 3 hours. roll the dough out to 1/4" sheet and cut with a 4-5" round cutter.  quickly run a rolling pin over the rounds in 1 direction to form the rounds into ovals.

place a metal tube in the center of the oval and bring the sides up, overlapping enough to form the shell. brush seams with a bit of egg wash to seal.  

heat oil in a pot.  drop the shells a few at a time into the hot oil and fry until they are light brown and bubbly.  remove from oil and place on greaseproof paper. allow to cool long enough to handle, then slide the tube out and allow the shells to fully cool. 

filling:

1 1/2 lbs ricotta--drained to remove excess moisture

1/2 cup powdered sugar

pinch kosher salt

1/2 tsp vanilla 

1 Tbs finely grated lemon peel

1 tsp fresh lemon juice

1/2 cup mini  semi-sweet chocolate chips or chopped bittersweet chocolate

mix all ingredients together and let sit in the refrigerator for a few hours for the flavors to meld. filled cannoli shells tend to get a bit soft after time. if you want your shells to remain crispy, wait until you are ready to serve before filling them.

makes about a dozen

linking up with
tickled pink @504main

and
the tattered tag

pizzelle

i learned to make pizzelle

at the knee of my great-aunt rose

while still quite young

she was an amazing baker

and

a real stickler

i learned not to lick the spoon

at a very early age

each time i lift

my pizzelle iron

from its tattered 

and 

batter scarred box

my memory of  my aunt rose floats richly

in the fragrance of these cookies

and

the season

 Pizzelle 
(printable recipe)

3 1/2 cups flour

1/4 tsp kosher salt

1 Tbs + 1 tsp baking powder

4 eggs

2 egg yolks

1 1/2 cups granulated sugar

3 Tbs Anise flavored extract

4 oz unsalted butter--melted and cooled

combine the flour, salt, and baking powder in a large bowl.  In another bowl, whisk the eggs, yolks, sugar, extract and melted butter.  stir into the flour mixture. this batter will be nice and thick, similar to a pate a choux.  drop by the spoonful onto a hot pizzelle iron.  check after 60 seconds for color. you want it to be a light blonde in color.  do not undercook, undercooked pizzelle will not get nice and crispy.  sprinkle with a bit of powdered sugar and serve.

you can form these into cones or cups, or even cut in fourths while they are still warm.  i like to use them for large and beautiful ice cream sandwiches...or rolled and filled with a bit of brandy flavored whipped cream...but i mostly like them just as they are.

one last thing...

wishing you all

a peaceful holiday

filled 

with sweet memories

humble gratitude

and

deep joy

Merry Christmas

buffalo springfield

today i picked what appears NOT to  be 

the last of our tomatoes

our plants are going strong

and southern california

seems to be hanging on

to warm days

like i hang on to the blonde
of my youth

hubster

has renamed

caprese salad

buffalo springfield

and i play along

because he loves it

and eats it

and lycopene 

is a good thing

selfishly,
it gives me the opportunity
to work on my
cheese making
obsession
which may never
become a craft
but alas,
i try

Buffalo Springfield
aka
Caprese Salad
(printable recipe)
the best tomatoes you can get your hands on
fresh mozzarella packed in water
fresh basil, chiffonade
extra virgin olive oil
1 clove garlic--smashed
kosher or sea salt
"marinate" the garlic clove in the olive oil.  you can lightly warm the oil to speed the process. the objective is to give the olive oil a little taste of garlic, not overwhelm it.  remove the clove before dressing the salad.  slice the tomatoes and layer on serving platter or plates.  sprinkle with salt.  generously top with basil and place the cheese on top. alternately, you can slice the cheese and layer it between the tomato slices and basil.  drizzle the infused oil over the top.  i sometimes give it a just a small hit with aged balsamic too.
for the record--the band, buffalo springfield, is every bit as good as this salad

presto pesto

ages ago

hubster and i

were in san francisco

where my good friend mia and her husband christian

hosted us for dinner

we don't often get invited for home cooked meals

i frequently hear

"i couldn't possibly cook for you

i would be so embarrassed"

it makes me a little sad

because we eat normal food around here

and sometimes we even eat bad food

and i mean--spit it out before it kills you bad

my kitchen is like a laboratory for me

and

i hate waste

so, you can only imagine what i sometimes serve

under the guise of

nourishment

so,

i am always so grateful

when a brave friend

extends an invitation 

to break bread

mia treated us

to perfectly cooked pasta

coated in emerald green pesto

it was gorgeous

and delicious

i took really great photos

so i could feature this meal

but

i lost my card-thingy from my camera

and those memories remain only in my head

however

i make a bit of a mean pesto myself

armed with loads of basil from our garden

i whipped this up

and was treated

to 

a mock-mia dinner for two

pesto
(printable recipe)

*i use a mortar and pestle to make my pesto--but it is common to use a food processor. use whatever makes you most comfortable

3 cups--packed fresh basil leaves

1/2 cups toasted pine nuts

1 large garlic clove-coarsely chopped

2 cups grated parmesan cheese

pinch of sea or kosher salt

zest of 1 lemon

pinch of crushed red peppers

1/2 cup or so of extra virgin olive oil

because i use a mortar and pestle, i have to do this in "batches".    place the coarsely chopped garlic in the mortar.  sprinkle the salt over and grind to a paste.  next, add in the basil.  adding a handful of basil at a time, grind with the pestle against the side of the bowl.  continue this until all the basil has been smooshed.  repeat this procedure with the pine nuts, adding a few tablespoons at a time, then the cheese.  slowly stir in the olive oil, lemon zest and crushed red pepper.

if using on pasta, cook the pasta according to package instructions.  reserve a few tablespoons of pasta water.  in a skillet, heat the reserved water and the pesto on low.  toss in the cooked pasta and warm until all is coated. use more cooking liquid if desired. top with a bit more cheese

I am linking up to

Tuesday Night Supper Club

and

Two for Tuesdays

mushroom risotto

i have been on a family vacation 

and most of the kids in the family

are very interested in cooking

i therefore,

never lack for kitchen assistants

but for this risotto

i was the assistant

to the two oldest boys

who turned out

a very blog-worthy

dinner

this makes a very large portion

as we are a big family

with healthy appetites

just adjust for your specific needs

Mushroom Risotto
(printable recipe)

4 Tbs unsalted butter

3 Tbs olive oil

1/3 cup minced shallot

3 cloves garlic--finely minced

3 cups arborio rice

1 1/2 cups dry white wine (or cognac or vermouth)

9-10 cups chicken broth--warmed

2 cups sliced then chopped crimini mushrooms

2 Tbs reduced balsamic vinegar (heat 4 Tbs over low heat until it reduces by half)

finely grated zest of 1/2 lemon

juice of 1/2 lemon

6 chives-- finely snipped with kitchen scissors

1 cup finely grated parmesan cheese, plus more for serving

salt and pepper to taste

in the bottom of a large pot, melt the butter with the olive oil.  add the garlic and shallots and stir until they become translucent.  dump in the rice and stir until all the grains are glistening.  pour in the white wine and stir until the rice has absorbed all the liquid.  begin adding the chicken broth about 2 cups at a time and slowly stir until all the liquid has absorbed.  do not let the rice get completely dry before adding the next 2 cups. *you do not have to continually stir, but keep an eye on it...the stirring is what gives the risotto its creamy texture. the stirring releases the starches.  when you have about 2-3 cups of broth left, toss the mushrooms into the risotto and stir.  add the last of the broth and stir to absorb.  the rice should be firm, but not crunchy.  toss in the lemon zest, the balsamic, the chives and the parmesan.  taste for salt and pepper.  

I am linking to

 Tuesday Night Supper Club

and 

Two for Tuesdays
and
Tuesdays at the Table

Eggplant Parmesan

we have two versions of this dish in my family

i am of italian decent

100%
and

on both sides of my family

eggplant parmesan

is a family favorite

but the technique

is not the same

while both are quite good

i prefer the recipe from my maternal side

which is lighter on the sauce and cheese

giving the eggplant a real starring role

this is true comfort food for me

when i would return home from college

for holidays and summer break

this would be part of the meal 

greeting my arrival

paired with 

chicken cutlet and roasted asparagus

and a 

big glass of milk

its kinda like 

a  big tight hug

Eggplant Parmesan
(printable recipe)

2 large eggplant

5 or 6 eggs

about 1/2 cup grated parmesan cheese

about 1 1/2- 2  cups mozzarella (not the fresh kind floating in the water)--grated

about 3 cups prepared marinara sauce

salt and pepper

olive oil

cut the eggplant crosswise into about 1/4" slices.  lay slices in layers on paper towel.  let sit 6 hours or overnight at room temperature (i know, i know...but i have never gotten sick and i stand by this method.)  you can alternately salt the eggplant and let it sit in a colander to drain for an hour..but i am not a fan and i don't think it gives as good a result...just sayin'. the idea is to get the eggplant to dry out a bit.

whisk the eggs with a bit of salt and pepper...a pinch or so of each... in a shallow bowl.  dip the eggplant into the egg.

fry in batches in a bit of olive oil until each side is golden brown

at this point you can cool and then place in freezer bags for future use. i like to fry up a bunch of eggplant and have it at the ready.

take your standard casserole dish (8x13 or so) and put a bit of sauce on the botton. not so much that the eggplant will swim in it, but enough to keep the eggplant moist and keep everything from sticking.  place a layer of eggplant on top, slightly overlapping the pieces.  put a bit of sauce on top...a thin but complete layer.  sprinkle some parmesan cheese---not a heavy hand, but a nice even layer and then place a light handed layer of mozzarella randomly on top. if you love, love, love cheese...do whatever you want at this step. repeat steps for at least 3 layers, but not more than 4 layers (of eggplant).  divide your ingredients accordingly..so you have the same amount of each ingredient in each layer.  top with a bit of sauce and  this is where you can get heavy with the cheese...it just looks so good all melty and gooey.

place in a 350F oven for about 35 minutes or until it is bubbling with goodness and the cheese begins to brown a bit.  you can also wrap this up and pop in the freezer for another day.

now

EAT UP!

I am linking up to 

Tuesday Night Supper Club

and

Two for Tuesdays

zucchini gratin and fried blossoms

our garden is bursting at the seam

the zucchini is dutifully turning out lots of squash

and 

even more flowers

i used both of them for our dinner tonight

and now

 i

am bursting at the seam

zucchini gratin
(printable recipe)

this recipe is my version of a wonderful eggplant gratin that ina garten makes

olive oil for frying

3 or 4 small-ish zucchini sliced 1/4" thick (you want to make 2 layers in your baking dish)

1/4 cup part-skim ricotta cheese

1 large egg

1/4 cup evaporated milk (you can use milk, half and half or cream)

1/2 cup grated parmesan cheese plus more for topping

handful of fresh basil, torn or cut into chiffonade

salt and pepper

1/2-3/4 cup marinara sauce (ina uses bottled and so why shouldn't you?)

heat the oven to 375.  heat the olive oil in a skillet...put enough to cover the pan and then another glug or two.  once the oil is hot, place the zucchini in batches in the oil and fry until they lightly brown. drain on paper towels.

in a small bowl, whisk together the ricotta 1/2 cup grated parmesan, egg, milk, basil a pinch of salt and a pinch of pepper.  

in the bottom of a small gratin or baking dish, place a bit of the marinara sauce. just put enough to discourage sticking.  layer the zucchini in two layers. sprinkle a bit of parmesan in between the layers of zucchini.  top the zucchini with more sauce.  you can be light or heavy handed here..whatever you like. i like sauce, so i have a heavy hand.  pour the ricotta cheese mixture on top and then sprinkle a bit more parmesan on top...just a light dusting.  bake for about 30 minutes until it is bubbling and beginning to brown.  let cool about 15 minutes before serving and eating.

but wait

there's more

this is the bonus round

fiori fritti
(printable recipe)

a summer staple in any self-respecting italian household

zucchini flowers--cleaned and destemmed

filling:

the possibilities are endless

you can use nothing or you can fill with

mozzarella cheese

ricotta cheese

manchego cheese

sausage

artichoke pate

or cheese and

basil

sage

sundried tomatoes

olive tapanade

anchovies

..and many more

today i used a bit of fresh mozzarella and fresh basil

place in the middle of the flower and then fold the flower to cover completely

and you are ready to dip and fry

make the batter:

1/3 cup flour

1 egg

pinch of salt

pinch of pepper

1/4 cup sparkling water

2-3 ice cubes

more salt for sprinkling on the fried goodies when they come out of the oil

whisk together the flour, egg, salt, pepper and sparkling water.  add the ice cubes and place in the fridge while you heat the oil and prepare the flowers. the trick for a crispy batter is to have it very cold.

place about 6" of vegetable oil in a sturdy pot---careful to leave another 3-4" from the top of the oil to the top of the pan for safety.

dip the stuffed flowers in the batter and let the excess run off.  fry in the hot oil until begins to brown and is quite crispy.

*i also dipped and fried some sage leaves and a few small zucchini

Tuesday Night Supper Club- Tortelli with Butter and Sage

i'm on a bit of a pasta jag lately

i can't really explain it

except that dishes like this 

are magic in the food pyramid department

protein check

carb check

dairy check

add a salad and you are golden

this is not an easy recipe

i admit it

unless you buy pasta sheets

or use wonton wrappers

(giada does, why shouldn't you?)

but it is really good

cheesy and fresh

Tortelli with Buttery Sage Sauce

modified from mario batali

(printable recipe)

1 1/2 lbs pasta dough

8 oz fresh ricotta**

(or store bought if you are not an obsessive person like i am quickly becoming)

1 1/2 cups freshly grated parmesan

2 large eggs, lightly beaten

1/2 tsp grated nutmeg

1/4 cup finely chopped italian parsley

zest from 1 lemon grated on a microplane

salt and pepper

4 Tbs unsalted butter

8 fresh sage leaves

4 Tbs cream 

divide pasta into 4 pieces, roll each one out through the thinnest setting a pasta machine.  lay the sheets on a lightly floured work surface and cover with a damp kitchen towel. 

make the filling:  in a large bowl combine the ricotta, 1 cup of parmesan, the eggs, nutmeg, lemon zest and parsley and mix until thoroughly blended.  Season with salt and pepper and set aside.  

cut the pasta into 3" squares, cutting only 4 or 5 at a time. place a generous teaspoon of the filling in the center of each and fold the dough to form a triangle.  press the edges together to seal. bring the two bottom points together and pinch to seal. transfer to a baking sheet lined with a kitchen towel. 

bring a large pot of water to a boil and salt generously.  

meanwhile, make the sauce.  In a saute pan, melt the butter, add the sage leaves and let the butter get a little brown..do not let it burn. add the cream and let simmer just to thicken slightly. 

cook the pasta in briskly boiling water for about 3-4 minutes. using a slotted spoon, drain the pasta well and transfer to the butter sauce.  toss to coat and add the remaining 1/2 cup parmesan and cook over low heat until the pasta is well coated.  serve immediately.

**i sometimes find that regular grocery store ricotta can be a bit watery...i usually drain it for a few hours or overnight in cheesecloth, a colander or coffee filter.

EAT UP!

Tuesday Night Supper Club

When  I was a kid, on Halloween my mom would serve meatball sub sandwiches.  I don't remember exactly, but I think the tradition started  because the kitchen was under construction and rather than cooking another meal on the hot plate, she picked up meatball subs from Shakeys.  Each year, I think about that tradition, and wish that I was carrying it on.

But we spend Halloween away from home, and I am not so bold as to suggest to our host, what to serve  for halloween dinner. 

At least not yet. I'm still young.

Rewind to this past Halloween. I was in half-costume and hungry.  I ran to a local sandwich shop to pick up a couple of italian subs and what do I see?  A meatball  sub and it looked so delicious.  I thought, next time, that is what I am getting.

And a couple of days later I did.

And it was terrible.  

Not like anything I remember or want to eat again. I am not even sure the balls were meat.

And right then I decided meatball subs were going in the rotation...and soon.

So, tonight, Tuesday night, I made them, with homemade bread, and they were pretty darn good.

Meatball subs are easy.  Especially if you do a bit of planning and use store bought rolls (which I suggest doing unless you are obsessed like me). 

I made Sunday Sauce, on Monday and I loaded it with meatballs in preparation for tonight's dinner. 

Sunday Sauce

1/2 large onion--finely chopped

1 medium carrot--finely chopped

1 celery stalk--finely chopped

3 cloves of garlic--finely chopped

olive oil

1 1/2 lbs beef short ribs-bone in

1 lb country style pork ribs--boneless

3 links italian sausage cut in half

as many meatballs as you please

2 sprigs rosemary

2 sprigs thyme

1 heaping tsp dried oregano

2-14oz cans crushed tomatoes

2-14 oz cans tomato puree

1 cup white wine

salt and pepper to taste

Heat the olive oil in large pot.  Toss in onion, carrot, and celery.  Do not let them brown, but cook until they begin to soften. Add garlic.  Add meat in batches to brown (not the meatballs).  Pour in wine and let it sizzle a bit and scrape up browned bits from the bottom of the pan.  Dump in the tomato puree and crushed tomatoes.  Add herbs.  Put burner on low, cover and let simmer.

Meanwhile, prepare the meatballs.

Meatballs

I usually add raisins and pignoli nuts to my meatballs, but since I knew I was using them for the sandwiches, I omitted this step.

ground beef

ground pork

eggs

milk

grated parmesan cheese

bread crumbs (if you use store bought go for the seasoned one)

salt

pepper

I mix the beef and pork together half and half.  Use 1 egg per pound of meat.  Put the meat in the bowl and break the eggs on top.  Shake the breadcrumbs over the top of the meat so it covers the expanse of the meat, but only a dusting.  Do the same with the parmesan, but a bit more than a dusting..but don't dump. Pour enough milk on top so that it can moisten the bread crumbs, but you don't want mush.  I would say about 1/4 cup per pound of meat.  Add salt and pepper...add a bit and then fry up just a smidge to test the seasoning.  Bottom line, you can always add salt to your meatballs when you are eating them...it's not like you are cooking in a restaurant and people are judging you...or people who are paying that are judging you.

Have a gentle hand and mix all together. Form into balls--the size is your choice.  

Heat a frying pan over medium heat.  Put a bit of olive oil on the bottom and fry the meatballs until the outside is browned evenly. The meat will not be fully cooked, which is the point.  As you take the meatballs out of the frying pan, place them in the sauce to finish cooking.  Both the sauce and the meatballs benefit from this process...trust me.

Continue cooking the sauce under simmer until all the meat is cooked well. The rib meat should be falling off the bone and the meatballs should be firm.

When you make the sandwiches--toast the bread and then be generous with the meatballs and sauce.  Top with provolone cheese and pop in the oven or broiler to make the cheese nice and melty.

On Sunday I made a tart and I had a bit of  the custard in the fridge.  I had been promising the hubster that I would make ice cream for him, so I had to make good. My word is my bond you know.

Ice Cream in a Pinch

I took about 1 cup of custard and added to it  1 cup of milk chocolate chips melted in about 1/4 cup of cream making it a bit of a ganache. I threw in a shot of very strong espresso and whisked it all up.  The mixture was cool, so I didn't have to chill it in the fridge and I dumped it right into the ice cream machine.  30 minutes later I had a mildly chocolate, minimally coffee flavored, very smooth ice cream.  As I packed it into the tub for future eating, I swirled in nutella...for nutella ripple ice cream. 

While the ice cream was freezing, I made a quick hazelnut brittle

Hazelnut Brittle

1 cup sugar

water

1 Tbs honey

hazelnuts

Put sugar in a saucepan.  Add enough water so the sugar has the consistency of wet sand.  Add honey and put over low heat.  Let cook away until the sugar and honey is melted and the mixture starts to turn color.  Once you see the color beginning to amber, swirl the pan....to even out the color.  I like mine a soft amber, so a few minutes into coloration, I throw in the hazelnuts and swirl a couple of times. Don't be vigorous...just do it a bit to move the contents around.  Pour the hot sugar on a silpat or parchment lined cookie sheet.  Let cool. Be very careful..hot sugar is like molten lava...it will burn, and burn bad.  Let the brittle cool and then break into pieces

Eat Up!

our italian culinary holiday ends, but the culinary journey never will...part duex

We have had amazing weather during our holiday.  Amazingly warm weather. This afternoon the temperature began to cool, which was welcomed.  Marcello and Rafaella's home was a quick and welcomed  walk from our hotel.  They have a tidy flat on the 3rd floor of a lovely building just steps from the University of Bologna.  Their kitchen is very well appointed, and there was plenty of room for us to work.  Rafaella is a very accomplished home cook...and I was excited to learn from her.
Tortellini in Brodo is something I make. I ate it as a kid and it is real comfort food.  As it happens my husband's step-father (also Italian), made it as well...so we both share have good memories of the dish.
As you may recall, we made tortellini and stored it in the freezer. We would be using this pasta today for our Tortellini in Brodo.
I have to say, Rafaella's broth is the best broth I have ever had.  I have been making fresh chicken broth forever...but have always thought it was good, but lacking richness.  Today I learned the secret to making it amazing. And the secret is not chicken...it is beef.  Traditional broth for tortellini in brodo uses more than just chicken.  Furthermore, the meat is not tossed away, it is used in either bollito misto (boiled meat) or meatballs.

Rafaella's Brodo

1/2 stewing chicken

piece of cow's tongue--about 4" long

2-3 meaty short ribs--or flaken ribs with bones

nice piece of beef filet about 1/2lb

1 beef soup bone

2 small carrots-- peeled and kept whole

1 medium onion--peeled and kept whole

2 medium stalks celery--whole

salt and pepper

Place all meat in a large pot.  Cover with cold water.  Bring to a simmer on the stove, skimming foam off top as it forms.  Once it comes to a simmer, place top over, but not completely covering and let simmer for 3-4 hours.  Occasionally check and skim foam off top.  Once done, Strain, keeping meat for other use. Discard vegetables.  You may use immediately or store in refrigerator or freezer.

For Tortellini--bring enough broth to a boil to cook pasta.  Cook pasta until tender and about doubled in size.   Serve in shallow bowls and top with a bit of pepper and parmesan cheese.  The broth should not be treated like a soup, it is a condiment to the pasta.  But don't be too skimpy either...you will love this broth and want to sop up a bit with each bite!

tortellini in brodo

We made and ate so many amazing things, but there are a few I want to feature.  Things that are simple and delicious.

Rafaella had picked up some zucchini flowers at the marketplace.  They are not quite as dear in Italy as they are here.  I have found them at local farmer's markets and sometimes at whole foods--but they will pinch the pocketbook a bit.

It is essential to preserve the taste of the fiore as they are so precious.  Rafaella's recipe--does just that.  She also threw in fresh sage and basil leaves for a bit of a treat.  These zucchini flowers remained crunchy even after sitting for a bit...which was a nice surprise.

Batter for Flowers and Herbs

1/3 cup flour

1 egg

1/4 cup sparkling water or club soda or beer

pinch of salt

2-3 ice cubes

Gently mix the ingredients together to form a nice batter (a little thinner than pancake batter). Add the ice cubes to make mixture quite cold.

Dip the zucchini flowers and herbs in the batter, allow excess to drip off.  Drop into pan of very hot oil and cook until light brown.  Remove from oil and drain on kitchen paper.  Sprinkle with salt and serve

For our protein, we made involtini.  Involtini is a piece of meat with something wrapped inside. In our case we used mortadella, sage and parmesan cheese.  Here's the deal with these.  When you start out...they honestly don't really look like much. I was a bit skeptical.  We took small pieces of very thin veal, chicken and pork and placed very small bits of mortadella and parmesan cheese in the middle.  Each filling was topped with about 1/3 piece of sage and then rolled to cover all ingredients and kept closed with a toothpick.  We crammed them in a medium size saucepan, dropped a bit of olive oil and a couple bits of butter on top and let them cook away.  I have since made these at home and they were a big hit...and great for a crowd.  My addition to the recipe is that when I took the involtini out of the pan, I hit the bottom of the pan with a bit of white wine and then just a small knob of butter.  It pulled all the crunchy bits off the pan and made a nice sauce that I then poured over the meat.  You really should use mortadella in this, but if you don't like it substitute with prosciutto, but then watch the salt in the recipe.  Please do not buy mortadella from the grocery store. Get it from a good Italian or German deli...you will be glad you did. Oh...and have them slice it very thin...very, very thin.

We enjoyed so many delicious side dishes, but one that was a complete surprise was the eggplant dish. As I watched it come together, again I was skeptical.  I thought it looked dry and sad.  But it turned out to be absolutely delicious.

Melanzane

Take a large eggplant and slice it to max 1/8" slices.  Place in a colander and coat with salt, or let dry for a few hours on paper towels to reduce bitterness. If you use the salt, be sure to wash the eggplant off, otherwise you will have the equivalent of a salt-lick.  Make sure the eggplant is dry and then cook in a dry pan over medium heat.  When the eggplant starts to color and is soft, it is done.  Arrange in concentric layers on a serving plate.  Meanwhile finely chop 2 cloves garlic, about 2 Tbs italian parsley leaves and about 1 tsp of kosher salt.
Sprinkle on top of the eggplant and then top with good extra virgin olive oil.  Serve room temperature or cold.

And for dessert we had gelato.  Rafaella whipped it up like it was no big deal.  She didn't make a custard by cooking the eggs, which I always do from a food safety perspective, which made her process very quick.  None of us have compromised immune systems and frankly they just do it differently in Europe, so we obbled down every last bit.  And boy did it taste so good!  The recipe was pretty standard, so I won't post it here...but I will show you a photo...

vanilla gelato with blueberry sauce

So the food was great, naturally.  Rafaella knows her way around a kitchen and she is very choosy with her ingredients.  The night was spectacular.  As we sat in their dining room, eating this spectacular meal and talking about our adventure of the past week, it felt as if we were going down memory lane with dear old friends.  I couldn't believe that this would be our final evening together as Marcello had become part of our daily landscape--translating things he didn't need to, not translating things I desperately wanted to understand but didn't need to know...driving us through village and dale....showing us a side of Italy only few non-natives get to experience....getting impatient with us for forever being a few minutes late...shaking his head as we debated if we should smuggle home a full prosciutto (we did not)...introducing us to amazing chefs and cooks throughout the region....and sharing with us his family and his life.

In the end we had to say arrivaderci  to our new friends; Marcello, his wife Rafaella and their adorable daughter Francesca.  They are now and forever a part of my quilt...my quilt of experiences and adventures that I carry with me always.
Thank you dear readers for following me on this journey.

Just one more plug for them...Marcello and Rafaella of Bluone Cooking Tours.  You won't be disappointed!