Archive for 'Food and Wine'

A delicious savory filling, stuffed and roasted in chicken necks.

Ingredients:

• 2 Chicken Necks


• 200gr Ground beef (7 ounces)


• 100gr Ground pork (3.5 ounces)


• 3 tablespoons olive oil


• 4 tablespoons breadcrumbs


• Parmesan cheese. grated


• 3 Eggs


• Nutmeg


• Thyme


• Salt and Pepper


• Broth

This is a very simple and fast soup and it seems the origin is in Medieval age (the presence of nutmeg and cheese confirm it). When some guests suddenly came, maybe very tired after a long trip, it was a precious resource for the cook to prepare this soup with ingredients always available in the kitchen, from that the medieval name in original text "Zuppa improvvisata" (sudden soup) and in addition to these ingredients there was the parsley.

Ingredients

• 4 Eggs


• 4 tablespoons parmesan cheese


• 2 tablespoons breadcrumbs


• salt and pepper


• Broth


• Little nutmeg

After our recent article about espresso, it occurred to me that the espresso pot found in many vacations rentals can cause anxiety for those unfamiliar with its use. People familiar with the on button an automatic drip coffee maker might see this as more of a rubik's cube than a coffee pot. Those who already know may be able to add some more insight to the comments, but do not be alarmed: it is much easier than it appears. The first time I used one of these, I filled the top with water and ended up with little more than a mess and very foul tasting water.

Anyone traveling to Italy will be quick to realize that Italians take their coffee seriously. In the morning in the busier cities, most customers will be in and out of the coffee bars in under five minutes and on their way to work. The brown elixir seems to run in the veins of the population. Espresso is served throughout Italy with little variation on the standard drinks; there may not be cookie-cutter Starbucks dotting the landscape, but a Cappuccino is a Cappuccino anywhere you will go in Italy.

Like much of Italian cuisine the focus of espresso is on quality ingredients and techniques, not lots of extras or heavy syrups to cover the natural flavors. In the same way a Barista in Italy is not some high school kid double checking a chart to see how to make what you ordered, but a craftsman and artist rolled into one.

Tuscan Cabbage on toasted bread

Ingredients:

• Black Tuscan Cabbage, 4 bunches


• 4 slices Whole Wheat Bread (Pane Casalingo)


• Garlic


• Extra Virgin Olive Oil


• Salt


• Black Pepper