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Sorry this post doesn't have any sketching in it but I wanted to share the other thing I've been doing lots of in Lucca.
I've been cooking... a lot. It's been really nice having a little apartment to come back to at the end of the day with some super fresh produce and make some dinner. I love going out here too, the restaurants are incredible but I'm trying to take advantage of having a kitchen to myself and amazing markets just down the street. It's also pretty hard to resist cooking with a view like this.
There's been mostly pasta dishes happening and I made a big batch of gnocchi the first week. I found some zucchini blossoms last week to stuff and fry. And there's been lots of improvising with leftover bits too.
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| Gnocchi night! |
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| Fresh zucchini blossoms stuffed with ricotta and rosemary |
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| Fried glory... |
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| Pappardelle pasta |
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| My friend and I translated this recipe from a La Cucina Italiana magazine. It was called "6 P's" The 6 P's were patate, papardelle, proscuitto, prezzemolo, Parmigianao Reggiano and pepe. |
Fall also decided to show up while I was in Venice/Bologna, and it is pretty damn cold! Which scares me because it's only going to get colder. Okay okay, I know it's not that cold, especially for Italy standards. But when you're from California and it was in the 70's a week ago and then suddenly you're wearing scarves/beanies and double socks, it's cold!
In an effort to save money, I'm trying to go as long as I can without turning the heaters on. So I needed something to make/do today to keep warm and keep occupied while the weather outside is a bit gloomy. Enter, tortelloni! I've been pretty intimidated to make pasta from scratch but this morning it seemed like the time had come. I used Kerry's recipe from Yum and Yummer and it was really easy to follow and make. A giant batch has left plenty for me to eat during these next few weeks. Yum!
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| Flour + eggs = pasta! |
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| Couldn't find a rolling pin...an empty wine bottle worked just fine! |
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| Sfoglia rolled out and ready to stuff/fold |
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| They're a little fat and funny looking but ooooh so good! |
Edit: I think I just polished off about 20 of these beauties... probably shouldn't have done that but it was the perfect way to start a food coma on this cold fall night!
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| My little gems! |
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Sorry this post doesn't have any sketching in it but I wanted to share the other thing I've been doing lots of in Lucca. .jpg)
so jealous of your view and those beautiful windows that open into your kitchen---i love making pasta from scratch too, its completely cathartic, though yours looks much more eloquent than mine ever really turns out. how do you preserve leftovers for weeks at a time, do you freeze your pasta?
ReplyDeleteI agree, pasta making is completely cathartic! I'm actually surprised I don't do it more often, I guess that's why I sketch so much!
DeleteFor gnocchi, I've found it's best to save them uncooked, super floured and in zip lock bags. Usually best to bag them in batches of a serving or two because it's really a pain to chip apart little frozen potato cubes. Then either defrost them all the way and cook normally or cook frozen with a little extra time for them to cook all the way through.
Tortelloni...I'm not sure yet. I might try the same way. We'll see how they taste after being frozen!
I gained a pound or two just reading this. Quick, submit the zucchini blossoms and totelloni pics to foodgawker if you haven't already... edible art!
ReplyDeleteI think I gain a few more just thinking about it all. Can I submit them to foodgawker if it's just pics and not a recipe? Curious...I submit to craftgawker but never tried the food version. Perhaps...
Deletehmm, I don't know the answer to that. Crafts don't necessarily need tutorials, so maybe food pics don't need recipes? Worth a try! (And then submit your sketches to CG while you're at it. :))
DeleteOkay, it's worth a shot! Just sent to food, and CG as well! Thanks for the push Ann :)
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