Une belle soupe campagnarde pour épouvanter tous les mauvais esprits

Dear readers and fellow bloggers:

Good afternoon. As if we did not have enough human tragedy and worries in this battered region of  Florida, last night they announced that Isaias, a tropical storm-hurricane category 1 entity, would pass by our shores, with the always present threat of making landfall. Luckily we were spared the worst scenario, but it has been raining since the wee hours with some occasional gales of wind. Only now has the sun timidly appeared. In honor of that deliverance, we did what our ancestors (poor sharecroppers and sheep herdsmen that toiled in the fields of absentee landlords from Paris or Roma) would have certainly done to celebrate with their families and thank God Almighty.

And to scare away the ghosts and maleficent spirits that they felt came out in the storm.  

We prepared a thick soup with plenty of vegetables, some alphabet pasta, potatoes and two scrambled eggs (any kind of meat was an unaffordable luxury for any of them) We could count on all the healthy and well-priced ingredients from “our” Whole Foods.

Soupe campagnarde II

Of course you are all invited to share a healthy bowl with us. Let’s sit at the table now.

Soupe campagnarde I

The only concession to our modernity is that big dollop of Parmesan cheese on top of it.

Bon apétit!

Stay distant. Stay safe. Stay beautiful.

What do you think? Please tell us.

Don’t leave me alone.

Buona Domenica con una bravissima fettuccineada alla Mare ed Terra

Dear readers and fellow bloggers:

Good afternoon and Happy Sunday. We hope that you are doing well, following the Public Health guidelines of Social Distancing for the sake of everybody’s health. Today we woke up with a lot of fiacca (Italian word that means “unwillingness to do anything”) but we still wanted to follow our family tradition and prepare a pasta dish for our family. What to do? Remember that last Sunday we prepared a fettuccineada alla Dotta? Remember that we prepared a saumon fumée á la Croix de Lorraine last Wednesday? We still had remnants of the two sauces in the refrigerator and the temptation was big…

Fettuccineada Mare ed Terra

How about if we mixed the two leftovers to produce a “pink sauce” with added shrimp and scallops (it’s never too much) to produce a combination of earthly and sea savors? This awful Social Isolation has sparked many crazy ideas in our mind and this might be one of the worst ones so far. We will let you to be the judge of it…

Buon apetitto! 

Fettuccineada Mare ed Terra II

As you can see this crazy idea has turned our head (and this picture) upside down. To crown this invention, we placed a big ball of Buratta cheese to regal its creaminess.

Stay distant. Stay safe. Stay beautiful.

What do you think? Please tell us.

Don’t leave me alone.

Saumon à la Croix de Lorraine

Dear readers and fellow bloggers:

Today is the eighth anniversary of our dear Father Mario’s passing away, which has greatly saddened us. To honor the great sacrifices that our parents had made to give us a great French education and the heritage we enjoyed at home, we are preparing this dish of sautée smoked Alaska salmon with veggies, ravioli and a four cheese Bechamel sauce with walnuts. We dubbed it “Lorraine-style” because we put the sauce in the middle with the special format of the Croix de Lorraine that we showed you in our De Gaulle’s blog.

Drapeau_france_libre_croix_de_lorraine

Now let’s sit down to enjoy this freshly made dish in the company of loved ones.

Saumon a la Croix de Lorraine I

Bon apétit!

Stay distant. Stay safe. Stay beautiful.

What do you think? Please tell us.

Don’t leave me alone.

Buona domenica con una bellissima Fettuccineada alla Dotta

Dear readers and fellow bloggers:

Good afternoon and Happy Sunday. Today we prepared a very simple dish of fettuccine with a San Marzano tomato sauce with veggies, minced meat and walnuts galore. It is just a variant of the famous Bolognese sauce that we nicknamed as “alla Dotta” because that is how the city of Bologna is referred as in Italy: it has the second oldest functioning university in the Western Hemisphere after Paris) Besides, it has some of its very best cooking  with big variety of meat, sausages and pasta. To study well, you need to eat well.

Fettucineada alla Dotta I

What you see in the middle is a big ball of Burrata cheese, which will implode as we heat the dish for a few minutes and deliver all its creaminess to turn it into really sublime.

Fettucineada alla Dotta II

Just imagining what a delicious dish it will be, has made our spirit (and the picture) turn on its head…Being mindful of your feelings, we will not post the final product’s view.

Buon apetitto!

Stay distant. Stay safe. Stay beautiful.

What do you think? Please tell us.

Don’t leave me alone.

Buona Domenica con gli ravioli alla Luciannone

Dear readers and fellow bloggers:

Good afternoon. We just finished the original dish of ravioli with a San Marzano tomato sauce with shrimp, scalops and walnuts; in the middle there is a ball of Burrrata cheese. How does it look like? You are cordially invited. Let’s sit down to eat dinner together.

Raviolada alla Luciannone

Stat distant. Stay safe. Stay beautiful.

What do you think? Please tell us.

Don’t leave me alone.

Happy Sunday with family cooking

Dear readers and fellow bloggers:

Good afternoon and Happy Sunday. We are getting ready to prepare one of our children’s favorite pasta dishes: ravioli alla Luciannone.  This unique pasta dish with shellfish in a tomato sauce was named in honor of the great Luciano Pavarotti; we had the honor to personally meet him in a fundraising event of the Scuola Italiana Guglielmo Marconi where Noël Marie attended school while we were studying at Columbia University.

Material para la raviolada

The pasta are ravioli of spinach and ricotta cheese from Mr. Pasta; the rest of the excellent yet affordable  ingredients were obtained at Whole Foods supermarket.

Sat distant. Stay safe. Stay beautiful.

What do you think? Please tell us.

Don’t leave me alone.

A nice sandwich to start our morning

Dear readers and fellow bloggers;

Good morning. Today we decided to throw caution out of the window and prepare a nice sandwich with freshly baked multi-grain bread with Prosciutto di Parma, Swiss cheese and a touch of artisanal cream cheese. All these items were delivered by Whole Foods to us. What do you want us to say? Life is too short, folks.

Sanguche de Prosciutto di Parma y queso suizo

You are cordially invited to share it with us. Buon apetitto!

Stay distant. Stay safe. Stay beautiful.

What do you think? Please tell us.

Don’t leave me alone.

Gnocchiatta alla LiDea

Dear readers and fellow bloggers:

Good afternoon. We finally prepared the pasta dish we had mentioned in the previous posting and are about to sit down to enjoy it with our family. In honor of one of our most loyal readers and fellow blogger, Ms. LiDea, we will name it in her honor; we hope to prepare it live for her one day in her Russian home. Grazie per tuo aiuto cara LiDea.

Noquis con caviar

We prepared potato and spinach gnocchi with a mixed sauce of tomato, shrimp and lobster, topped with avocado and that ultimately decadent necessity: caviar.

Do you think it came out creamy enough? I don’t know…Anyway, buon apetitto.

Noqueada con caviar II

Stay distant. Stay safe. Stay beautiful.

What do you think? Please tell us.

Don’t leave me alone.

Happy Sunday with nice family cooking

Dear readers and fellow bloggers:

Good morning and Happy Sunday to you all. As we were very busy the last 29th day of the month, we could not prepare the traditional gnocchiata. With a vengeance, today we are preparing potato and spinach gnocchi with shrimp and caviar in a lobster sauce. Let’s see how it turns out to be. We promise to post the corresponding pictures later on. All these ingredients were obtained from Mr. Pasta and our local Whole Foods store.

Noqueada con caviar I

Stay distant. Stay safe. Stay beautiful.

What do you think? Please tell us.

Don’t leave me alone.