Good morning. Last night we did not feel like uploading the pictures of the Pantagruelian dinner that we had with our son Gian Luca . Even though he insisted on ordering some food delivered, we preferred to treat him with a dinner of New York grilled steaks and sautée potatoes and veggies.
We peeled plenty of potatoes, sweet potatoes, onions and red peppers to slowly sautée them. Then we drained all the mixture in a colander (to get rid of all the unwanted oil residues) before putting them back. We separately prepared a Béchamel sauce with walnuts, whose recipe is in this article. Finally we heated all the mixture in La Bestia (nickname of our super-jealous chef’s pan, a she)
What do you think? Did we have a good time? You betcha. Nothing beats cooking right at home.
As you can see, a father’s (and especially a mother’s) work is never completely done. C’est la vie!
Good morning and Happy Sunday. Today we decided that we were going to take it super-easy and for once not dabble with the kitchenware, like we regularly do on Sundays for the family’s meal. What should we do? Thinkie…Thinkie…How about if we order from the fabulous Bariloche Bakery?
Voilà! We called them and their dearest chef-manager Ms. Alba prepared us this Torta Pasqualina.
This spinach and eggs pie is a staple of Italian cooking, first invented in the Liguria region. Italian homemakers prepare it for Easter, trying to achieve 33 layers of dough (the age of Jesus Christ) Our dear grandmother Yolanda Musciello prepared us the very best pies that we have ever tasted. However, Ms. Alba, aided by our firm mentoring and her strong desire to improve herself, is coming very close. First she did awful pies with soggy vegetables, overcooked eggs, undercooked dough…. But slowly and steadily she learned to prepare delicious pies with a certain saveur du terroir.
Pictured on the right is Alba, with her tagliarini and meatballs. (I’m afraid I am creating a Monster) Aside from any joking, she is the perfect example of the powerful bearings of Italian culture andtraditions, which can be rightly incorporated by anyone that has the determination to learn them. Like the Hindu tradition, the Italian one is based in much more than a language. It is a way of life. And delicious food and relaxed table conversations have always been an integral part of the whole.
The pasqualina has been sliced up and we reserved this succulent portion for you. Buon appetito!
Good evening. As we stated in our previous article, we cloistered ourselves in our humble residence to make progress in the final corrections of the Galley Proofs of our book. But after several hours of toiling in front of our computer, we decided it was time to prepare some delicious pasta with sauce.
What better idea than to boil some Spinach and Ricotta Ravioli from Giovanni Rana and to add some of the succulently luscious Bolognese sauce that we prepared one week ago. Remember it?
Of course we will pair it with two bottles of Mionetto Prosecco to keep dreaming about that lovely Mädchen that broke our heart a few years ago while we were studying at the Università di Padova.
Why two bottles? Because we are superstitious and the second one might perhaps summon her here.
In the Spanish language there is an old proverb that says: “De ilusiones también se vive.”
Translated in English, it goes approximately like this: “With illusions, we can also make do in Life.”
Feliz Domingo para todos y todas ustedes. Hoy tenemos que seguir corrigiendo las Pruebas de Imprenta de nuestro próximo libro Emotional Frustration – the hushed plague (esténse tranquilos que lo vamos a traducir al Castellano, eventualmente) Para poder tener energías suficientes, preparamos un rico sanguche de Matambre, cortesía de la Bariloche Bakery, y el infaltable, leal Mate Amargo.
Tostamos primero un gran naan y despues pusimos lechuga y cebolla picados; condimentamos todo con aceite de oliva y aceto balsámico. Después pusimos el matambre picado en pedazos. Finalmente rociamos con una porción generosa de queso mozzarella para gratinar todo en nuestro hornito.
Que les parece como quedó todo? Se animan a acompañarnos con un bocadito? Están invitados.
Good afternoon and Happy Sunday. After so many months of forced Social Distancing, pasteurized Zoom meetings, dearth of basic human interaction like shaking hands or getting a palm on your back, we are more than ready for “adventurous forays”, even if it is still confined to our imagination. One of the best memories of our educational background is when we lived in our relative’s home in San Donà di Piave and we regularly travelled by train to the Università di Padova to study for our Doctorate in Health Policy and Management at Columbia University. Great, exciting times indeed.
One of the characteristic dishes prepared by the local chefs was, and still is, the pasta patavina, which adds potatoes of various kinds to the classic preparation’ it might sound like a redundancy ofcarbohydrates but, trust us, it is a completely new and delicious way to savor the Chinese invention.
Perhaps the very best architectural-artistic building of the city is the chapel that Giotto decorated for the powerful Scrovegni family of merchants, depicting the Life of Christ and the Virgin Mary. Hailed as one most beautiful artworks of the Early Renaissance, the Scrovegni Chapel was built between the years 1302 and 1305 and was initially meant to be the family’s personal lieu of prayer. And this rich family had a lot to pray for. Amongst their myriad businesses they were money lenders with terms of scandalous usury to the population and powerful of the city; the lelder Scrovegni became famous all over the peninsula and Dante Alighieri placed him right in the middle of Hell. In order to atone for his father’s sin and plead for his eventual relocation to Heaven, or at least the waiting station of Limbo, Enrico, his son, paid a fortune to Giotto in order to decorate this chapel. What was the heraldic coat of arms of this powerful family? La Scrofa Azzurra (the blue sow)
But there is very personal undertone to this story. In one of our many visits to the chapel, we came across perhaps one of the most beautiful and intelligent women we ever met. Withholding her real name for privacy reasons, we can tell you that she was a visiting German graduate student, staying for a few weeks for her thesis. We had one of the most passionate love affairs you can imagine. Sadly, the blonde walkyrie finally opted to return to her hometown where her boyfriend awaited her. However, we harbor the silly illusion that, in a return visit there, we will meet again and get married. Pour quoi pas?
Enough with melancholic memories and let us start cooking. You can use any kind of cooked pork. But we got a grilled smoked pig leg (lacón) from El Rincón Asturiano, in the city’s West Brickell area.
We skinned the leg, carefully taking off all the excess fat, just preserving a little bit to jazz it all up.
Then we prepared some thinly sliced sautée potatoes,red and green peppers plus some onions.
With the addition of a can of San Marzano tomatoes, we are ready to mix all the above together.
First put a thin coat of Extra Virgin Olive Oil on the casserole, add the tomatoes and stir for 10minutes. In the second stage, season with a little bit of salt and pepper with plenty of oregano. After cooking at a medium level, put all the mix. Stir for 5 minutes, turn the heat off with the lid back on.
When you are ready to have dinner, boil the potato gnocchi for a few minutes. Serve it hot. Voilà!
Closing our eyes, we picture ourselves escaping with our Dearest Fräulein (and newly wed bride) to a quaint little resort in the Caribbean; we’ll spend hours lounging on the beach and cooking for her.
Her favorite drink was (and surely still is) the Mionetto Prosecco. Ready for our über-romantic dinner.
Good afternoon and Happy Sunday to you all. Yesterday we started reviewing the hopefully final Galley Proofs of our upcoming book Emotional Frustration – the hushed plague. We must admit that. for the first time in many months of work, we glimpsed at how this book should look like. Your waiting time has shortened because after carefully reviewing this, page by page, we will approve it for publication, which should happen in the first half of May, according to the publisher.
In order to celebrate we prepared a pasta dish with cheese Tortelloni in a Dotta Pellegrina sauce.
As always, you are cordially invited to share our humble table for buon cibo ed molti converzazione.
Buenas tardes. Hoy decidimos castigarnos con una flor de Milanga de Pollo con todos los fierros. Encargamos la milanesa de pollo a la Bariloche Bakery y le agregamos todos los petates adicionales en nuestra humilde cocina. Por supuesto cocinamos una baguette en nuestro horno Nuwave para sacarla bien crocante y calentita. Acá está!
Como lecho, pusimos lechuga picada, rodajas de tomate y cebollas sazonadas con orégano y un poco de aceite deoliva. Arriba de la milanesa hay jamón cocido,queso mozzarella y dos fabulosos huevos fritos como coronación. Para poder disfrutarlo un poco mejor, dividimos el sandwich al medio, lo cual no impidió que nos enchastraramos bien.
Si el precio a pagar para disfrutar de esta delicia son unos dedillos sucios, pues vale la bien la pena, no les parece?
Mántengase a distancia. Mántenganse seguros. Mántenganse bellos.
Good afternoon and Happy Sunday. Slowly we are recuperating our battered appetite and our desire to prepare some rich pasta dishes for our family. Today we decided to prepare Teriyaki-style tagliarini in a meaty Dottta suce. First we prepared the San Marzano tomato sauce with onions, peppers,walnuts,garlic and seasoning with a pinch of salt, some black pepper and plenty of orégano. Then we added the sautée ground beef and the previously grilled chorizos thickly sliced (to arouse our lust for la carne even more) Finally we added the grilled round sausage.Voilà!
This dish that we just invented came out so lusciously meaty that it reminded us of the strong sexual arousal that we felt as a child when we saw the provocatively curvaceous Anita Ekberg cavorting with Marcello Mastroianni in the Fontana di Trevi of Rome, a great scene of the 1960 masterpiece of Federico Fellini’s La Dolve Vita. Remember?
In honor of this great filmmaker and these two actors that have made us dream for decades, we dedicate this dish.
Perhaps we should have added a little bit more meat, no? Anyway, dinner is served and we are awaiting your arrival.