Category Archives: Recipes

Cinghiale stew

The weather has gotten cold and damp. We had our first hard frost. The days are so short now. But the Christmas lights have been going up, which are cheery, and I saw pictures of the Christmas tree going up in the piazza. The big tree lighting day is December 8 on L’Immacolata Concezione, or the Feast of the Immaculate Conception.

Cinghiale! That well loved beast which runs wild here in Italy. Well they are well loved for their meat but little else. I don’t know any hunters, but I have a store here in town that carries the meat. Occasionally I buy it and make a warming stew or ragú. Yesterday it was a stew.

The meat can be tough. And it can have a strong taste. So it must be marinated a good long time. I used celery, carrots, onion, juniper berries, rosemary, bay leaf and red wine. When ready I drained it from the marinade. Meanwhile I chopped a carrot, celery, and onion which I sautéed until it softened. Then I added the meat and cooked until no longer pink. I added in more rosemary and bay leaves and then deglazed with a robust red wine. I used Primitivo which is said to be the grape from which Zinfandel evolved. Once the alcohol had evaporated I added some of the marinade and a little water. Then I covered and braised it in the oven for 2 hours, checking every so often to be sure there was still liquid. When it was done I thickened the sauce and checked for seasoning. It was meltingly tender and delicious. The recipe said serve over polenta but Luther isn’t a fan so I used mashed potatoes.

It was delicious. 😋

Books for Dogs – Libri per i cani

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As an addendum to my last post about the appalling practice of catching, killing and/or eating songbirds in the north of Italy. This is practiced everywhere in Italy but the Brescia area is a natural place because of the north south valleys that are natural migration routes for the songbirds. I hope anyone who sees this in their area will turn them in. It is illegal. And cruel. A couple people asked for the name of the group so I thought I would publish the link. They take volunteers (but there is a rigorous fitness test). I will just donate some money. Committee Against Bird Slaughter. They also have a Facebook page.
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Yesterday I volunteered for the first time at Books for Dogs/Libri per i Cani. I helped them out years ago, before they had an actual store. It was time I try again. They sell donated items to support two Canili (dog rescues) here. They have all sorts of things. You never know what will come in the door. Could be an Armani designer blouse! Or a lawn mower! Right now it is all about Christmas. So I was just kind of learning the ropes yesterday. I was a bit worried I wouldn’t be able to stand up that long. My back complains usually. But I did fine so I will do it more regularly.
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Today, Sunday, I decided to use the things I bought yesterday at the market before going to volunteer. I got 2 pieces of zucca. That’s the word for most all types of winter squash and pumpkins. I also bought cavolo nero — black kale. I roasted the zucca until it was soft and cut into pieces. I sautéed an onion and garlic, then added the chunks of zucca, a chopped jalapeño and vegetable broth. I simmered for a while until the zucca was completely soft. I used the wand blender to purée. Next I added black beans, corn kernels and chopped green pepper. And finally the chopped kale and a rosemary sprig. I cooked it about half an hour and it was done.

Later tonight I will grill a whole orate on the fire which I built today. It was a good day for a fire. Gray and dreary and chilly. Very cheerful!

Friends visiting!

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October arrived with some kind-of crappy weather. A lot of rain, cooler temperatures and gray skies. But sometimes, the beautiful, washed clean world after the storm is worth the wait. Such clarity!

Unfortunately for our friends Eunice and Mark, the change in the weather coincided with their visit here. I see it will improve going forward. They like Montone, our nearby hill town. They are staying in the hotel in town this time and it is getting mixed reviews from them. They liked the restaurant but the hotel, not so much. They also tried some other places to eat in town and loved L’Antica Osteria in the main square in Montone. It is one of our favorites too.

They came to our house for Sunday Pranzo. We had a simple lunch of a big antipasto plate with cheeses, meats, roasted veggies, and caprese salad. Last of the summer tomatoes, alas! Then we had pasta with my own version of bolognese ragu. There is no accepted “quintessential “ recipe for bolognese. It is hotly argued all over Italy. So that’s why I call it my own. I use meats (veal, pork, sausage, or beef or a combination) this time, beef and sausage, diced carrots, an onion, some garlic and one 15oz can of tomatoes (this would be the controversial bit). I sautéed the meats and then added the carrots, onion and garlic and last, the tomatoes. At this time I begin adding milk. A half-cup at a time. Quite a lot over time. I would say 2+ cups. Simmer and let it cook down and thicken. The longer it is cooked the better. And letting it sit overnight is good too. Anyway, everyone liked it. It is a standby for me.

We encouraged them to do a day on their own on Monday and we met up for a wonderful wine tasting and lunch at Vineria delle Carmine on Tuesday. This is one of the closer vineyards to us. Being in northern Umbria we are away from the big wine areas. Nonetheless this winery has nice wines.

It was a horrible day weather wise. Pouring rain and windy. But we persevered. Once there, and inside it was cozy. We had the Classic lunch which had several courses, but all small portions. We tasted six wines along with the meal. Two whites, a rosé and a light Merlot, and last, two robust reds. They all went well with the courses with which they were paired. Here are some pictures of our lunch.

After the bread sticks and focaccia this polenta course was beautiful to look at and delicious.

After the polenta an unusual dish, slightly crunchy cooked greens and also had pumpkin seeds. Two sauces.

Two reds. Blends of Merlot , Cabernet Sauvignon and Sagrantino in differing percentages.

The red wines, which were quite big and robust, paired perfectly with the wild boar pasta dish. Very delicious. We all had fun. While we sat there, we watched from our cozy seats, the wild rain and wind storms outside. Thankfully they let up for our walk to the car.

Salmorejo Andalusian Soup

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A note to all. I was asked to publish the recipes, so I put the pickle relish recipe and the Tomato Butter Sauce from a couple posts ago on the Recipe tab in the top menu. I hope you enjoy them!
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Today I am trying a new cold soup. Well, new to me anyway. Someone posted in a group I follow on Facebook that they were using up the bounty of tomatoes in their garden and this is what they made. Being as we are still in this dastardly heat wave I’m stressing my brain to make things that need little or no cooking. Cool cooking at its best! Super easy to make.

We are soooo lucky to live here where the produce is like diamonds, sparkling in the sun. The tomatoes are ruby red and plump with juice. I realized when we were in Germany that there was a huge difference in quality of products between Italy and Germany, which gets their produce primarily from Holland, notorious for its hothouse veggies with zero taste. I guess I am spoiled. I forgot not everyone has what we take for granted here.

So here’s the recipe for Salmorejo Andalusian Soup.

Take a kilo of ripe home grown tomatoes (2.2lbs). I used romas. The original recipe said you didn’t have to peel or seed them, but I decided to parboil, peel and deseed (I did this early morning when it’s not so hot). Apparently if you’ve got a blender you can just throw them in and whiz until even the skin is undetectable, but I only have a processor. Cut into chunks 200 grams (7 ounces) day old loaf of bread. Soak in water until soft and squeeze water out. Add to tomatoes. 2 garlic cloves crushed, add to tomatoes. 1 tablespoon vinegar (preferably sherry, but any will do), add to tomatoes. 120 grams (1/2 cup) extra virgin olive oil, add. A tablespoon salt and pepper. Blend all together until consistency of yogurt. Chill. When ready to serve, taste and adjust salt and pepper. Optional: serve with a sliced hard boiled egg and some prosciutto on top and drizzle with oil. Yum!

Buon appetito!
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PS, the good news for us is that the heat spell will finally break starting Saturday. Next week I even see one day that’s supposed to be 29 degrees. Wowsa! Maybe we can actually leave the house and do something fun, imagine that! 😳

PPS, Moon tonight! After the rains.

Orecchiette con rapini

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Last night I made probably my favorite dish. I could eat this for every pranzo and every cena. If you asked me what I want for my last meal, it would be le orecchiette con rapini 🙂. In the winter, which is when rapini grows, I snap some up to make this pasta whenever I see it. Yesterday I stopped in the Egyptian market next to us and saw some, nice and fresh. I won’t recap how it is made because I have written about it before, but here is the link orecchiette con rapini and a picture of our pasta last night. It is super easy to make.

We have a cold front coming but the last few days have been springlike. Yesterday started rainy, then turned sunny, then partly cloudy, and then, a thunderstorm rolled through. It made an amazing sunset after it passed. And during the storm I went up to the terrazzo and snapped a couple photos of the rainy, winter terrace. Then the sunset.

Buon weekend!

Long term health cards!

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Today we went to our health department to see about the new Tessere Sanitaria we need to get every January. The new fees are quite a lot higher. €2,000 flat fee per person plus an income based extra amount. It is quite a lot more than we were paying in all the previous years. But we had read that we’re eligible for the health care for free now that we have our PdS Lungo Periodo – or permanent residence. Thing is not many of us immigrants have gotten this long term card yet. You’ve got to jump through a lot of hoops to get it and only after 5 years continuous residence. Also, we were on the early edge of retirees moving here. So, that meant our health department had never seen one before. As you can imagine, many phone calls were made. Much ass covering was done. But in the end we walked out with cards good for five years, AND for FREE! It is a very good day. This card will also give us coverage in all of the EU. Very handy.

Last night I decided to make risotto in the instant pot. I had read it was a great and labor saving way to do it. I had some left over shrimp stock and some shrimp so I adapted the recipe for that. The recipe is here – instant pot risotto. I cut the recipe in half and used shrimp stock instead of chicken. Pretend you see shrimp on top of this…we ate them before I could take a photo! 😋

i went for a little walk today. The weather is pretty nice, the cold is gone and highs are in the 50s in the daytime. Here are a couple pictures. One is the park near us called le pinette. And the other is a cute preschool they built last year. I love the little buildings with big windows and high ceilings and bright colors! Really attractive.

Finally, here is my wonky lemon tree. She’s inside for the winter, or until construction starts. She gave us lots of lemons as always.

I heard about the deep freeze dipping far south — state al caldo!

Cabbage curry soup

New recipe

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Last night I tried a new recipe (of course with some of my own adjustments/additions!) called Spaghetti quadrati con zucchine. Luther subscribes to a website calle Doctor Wine. He is always sending along recipes that he thinks he would like. When he sends one that I ALSO like I save it. This one was one of these.

It was bit unusual. Beginning prep was to cut a large zucchini (I used yellow summer squash), or a couple of small ones, into strips. And chop up a few cloves of garlic. I also added a few mushrooms. Then you sauté in olive oil until brown and crisp. (I also added pepper flakes for some zip). Add the garlic at the end. This is now ready for the spaghetti at the end.

For the quenelles (for two people) you put a couple of big, rounded spoons full of ricotta in a bowl. I had fresh goat ricotta from the market. Add a quarter cup grated pecorino Romano (or Parmesan) and a drizzle of olive oil and mix up. The recipe called for zucchini flowers but I didn’t have them. If you do, then remove stamens and chop them, then mix in now. Roughly tear fresh basil leaves and mix them in. Form into rounded spoons full. Set aside.

Cook spaghetti until not quite done. Save some water. Drain and added to the previously made squash and garlic along with some water and more torn basil leaves [EDIT – also add more grated cheese now]. Sauté and cook until pasta is al dente. Place in bowls and put a quenelle on top of each portion. Drizzle with more good olive oil. Serve.