A Father’s work is never done

Dear readers and fellow bloggers:

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.

Bon apétit!

As you can see, a father’s (and especially a mother’s) work is never completely done. C’est la vie!

Stay distant. Stay safe. Stay beautiful.

What do you think? Please ell us.

Don’t leave me alone.

Buona domenica con la pasta, baccala ed fagioli a l’Americana

Dear readers and fellow bloggers:

Good morning and Happy Sunday. Some of the most colorful and flavorful dishes in Italian cuisine come from Sicilia, that magic island at the crossroads of Europe, Africa and the Near East. One of the most typical dishes is pasta ed fagioli, a staple of the diet of the poor Italian farmers that worked as bracciante (laborers) or mezzadri (sharecroppers) in the fertile fields often owned by absentee landlords from Roma or Milano. In honor of those hardy and honest workers that toiled tirelessly, not only in the peninsula, but also in the fields of Argentina and Uruguay, we are preparing a special dish today: pasta, baccala ed fagioli a l’Americana. Please remember that the whole continent was named in honor of the great Italian cartographer Amerigo Vespucci.

There is plentiful of fish, especially sardines, in the island cuisine and cod is not an exception; though more rare nowadays due to over-fishing, that marvelous creature still navigates in the depths of the Mediterranean Sea. We cooked some fusilli in a Bechamel sauce with black beans, pistachios and Brazilian nutmeg. Can you feel the latter’s bewitching aroma enveloping you?

Even though the black beans were first planted by the Aztecs and the Mayas in Central America, we wanted to honor the countless emigrants of the humongous Italian Exodus of the late 19th and early 20th centuries that had chosen to start a new life in the continent of dreams: l’America. The salsa Bechamela is the perfect conduit for all these delicate flavors without blunting them. In order to show you how easy it is to prepare one, we are enclosing the picture of the cooking pot.

Of course we could not forget to grate some pungent Regiano-Parmegggiano cheese on top. There is plenty for all of us. Please come join us at our humble table for cibo ed converzazione. In the Italian culture, shared by millions of us, good food is a convenient excuse to make friends.

Salve bravissimi concitadini!

Stay distant. Stay safe. Stay beautiful.

What do you think? Please tell us.

Don’t leave me alone.

Tonight’s menu: sautée salmon with a spaghetatta in a Bechamel sauce of Mascarpone and Hearts of Palms

Spaghetatta con salmon y salsa Bechamela de palmitos

These are the basic elements for the deliciously creamy Bechamel sauce with Mascarpone cheese and Hearts of Palms that we bought at the Mary Brickell Village Publix last week.

Elementos para la spaghetattaAnd this is the end result. A simple dish with just four easy stages. Ideal for the dummies in the kitchen like moi. Unfortunately we had to postpone the launching of our You Tube page about homemade cooking due to the logistical débâcle provoked by the pandemic. However, we are already making all the preparations in stride for sometime in the Fall.

Bon apétit! Buon apetitto! Buen apetito!

Spaghetatta con salmon y salsa Becahmel de palmitos