Good afternoon and Happy Sunday. When we , Italians and persons of Italian Heritage, think about the venerable pasta, we do not picture the many delicious sauce variants that can go on top of it. We think about the simplest yet very delicious Salsa Fileto, which is done with tomatoes and garlic. In order to continue having good luck in our endeavors, even though it is not the 29th day of themonth, we decided to prepare some potato gnocchi with such a delicious salsa. Here is the result.
What do you think? Might you perhaps desire a serving of this little treasure? Don’t be shy. Here!
Please join us at our humble table for some homemade cooking and plenty of hearty conversation.
Good morning. Today we did not feel like cooking due to the profound sadness we are feeling for the brutal invasion of Ukraine. Instead we decided to order a delicious Torta Pasqualina from our friends at the Bariloche Bakery. As you can remember it is a traditional Genovese dish that has been perfected in the Americas; here in Miami, Ms. Alba bakes its very best version in that bakery.
Our dear Grandmother Yolanda always treated us with her fabulous version. This gets close to that.
You are cordially invited to taste a portion of it with a very cold beer or a soothing Malbec wine.
Good afternoon and Happy Sunday. Today we woke up missing Tony Soprano, the central character in The Sopranos, the very best series in American television according to all our family members. Once we prepared gnocchi in honor of Tony but today we decided to wildly double down. Capeesh?
Note. This reproduction of an image of Tony Soprano was taken from Wikimedia Commons.
We wanted to use the magnificent fresh pasta of Mr. Pasta and we chose one pound of multicolor tagliarini (please don’t call them spaghetti because that blasphemy makes us cringe with horror) We are going to prepare a tomato sauce with strained and fresh San Marzano produce, add onions and red peppers sautée in olive oil and honey, topped with plenty of sensuale salciccia alla griglia, a pound of cooked ground beef and crowned with the unique pistachios. Mà che cosa ne pensi?
It seems that Tony himself took out most of the veggies, except the tomatoes. Are you surprised ?
This is how it looks like. You are cordially invited to join us for plenty of cibo and conversazione. Did you know that this word comes from verso in Latin, the language of our ancestors? The Romans use it to mean turn over, keep turning, and by extension to turn over in mind, to meditate. The addition of con gives the idea that you are engaging in that action with company, never alone. Therein lies the true significance of sharing a good meal while we chat with friends and family: we are exchanging ideas, feelings, concerns, fears, hopes. etc. Briefly we are sharing Life itself….Avete capito, si o no?
Would Tony and his pals of Bada Bing have liked this succulently meaty exercise? Fuggedaboutit!
Buenos dias y Feliz Domingo a todos, todas y tedes. Hoy vamos a disftutar con una parrillada sencillita. Solo estamos asando unos jugosos chorizos, unas lujuriosas morcillas, unos crocantes chinchulines, un pedazo de saludable vacío, unas pamplonas rellenas con queso y jamón, unas afrodisíacas mollejas, un pedazo de choto y para todas aquellas damas que están a dieta, unas pechugas de pollo. Las mujeres!
Por favor vayan arrimándose que los choris ya están a punto. Quién de Ustedes quiere uno?
Quédense distantes. Quédense seguros. Quédense bellos y bellas.
Good morning and Happy Sunday. We are extremely busy now preparing a succulent Dotta Sauce for a tagliarinatta to be served when our son Gian Luca’s film crew finishes its task at sunset. As you know, we dubbed this sauce as La Dotta (the Doctoral one) in honor of the City of Bologna where the second oldest university (after Paris) of the Western Hemisphere was created in the Middle Ages.
We like to prepare this meaty Bolognese sauce a few hours before the actual dinnertime to let it settle down in the fridge. The tomato sauce slowly, slowly seeps into the meatballs and ground beef to make them more lusciously flavorful. Putting a spoonful of it into your mouth is Pure Ecstasy.
We will keep you posted about our latest cooking foray and if this hardy crew liked it. E vabbuo!
Cod, symbol of the Sea, and Lamb, symbol of the Earth, are two pillars of traditional Basque cuisine.
Owners of small plots of land in the damp, verdant hills of Euskadi, the Basque people traditionally reared sheep (easier to manage than bigger animals like cows) and used the abundant iron ore and wood in their mountains to build potent ships. First they became seafarers in the Bay of Biscay and then they ventured into the New World, building the whaling stations of Newfoundland. Not only they caught whales for their meat and blubber for oil, but they also fished the then abundant Cod.
Note. This image of a typical village of the Basque Country was taken from Wikimedia Commons.
On Sunday we prepared for dinner a dish of Basque-style Cod stew, what we casually refer as Bacalao a la Vízcaina in the Spanish Language. It has been a staple of our fabulous ethnic cooking since our ancestors, sporting their unique slanted eyes and using their enigmatic Esquerra language, emigrated from the Central Asian steppes to the Western foothills of the Pyrénés mountains. Kaizo!!!
We assembled the necessary elements: two pounds of fresh Cod bought at our local Whole Foods, potatoes and sweet potatoes, onions, red peppers,chick peas, sweet peas, canellini beans, and some seasoning: salt,black pepper,garlic, basil and paprika . What is ostensibly missing? The white wine.
When we were growing up in Montevideo, Uruguay, our grandmother Marta Salguero (mother of our father Mario and keeper of the French and Basque traditions of our family) was in charge of preparing this stew for Easter dinner; she bought the salted Norwegian Cod in the quaint grocery of an Orthodox Jewish merchant called Mr. Singer. He had a family business in a cavernous quaint facility in front of the Central Market (Mercado Central) of the city’s port in the Old Section (Ciudad Vieja) We often accompanied her in that errand because as soon as you crossed its threshold, you were literally assaulted by the sweet and sour aromas of a worldly carnival. There were big woodenbarrels full of beans, spices, coffees, dates, figs, pastas, cous-cous, kosher food, salted fish, etc.
Those olfactory impressions were so strongly seared in the mucosa of our nostrils that they inspired us to use Mr. Singer’s grocery as the backdrop of the puppy love between Raquel and Didier, two central characters in our novel Madame D.C. – Three Voyages, temporarily in Kindle Store limbo.
Our grandmother never, ever added any wine to her version of this stew. Why? Because she knew that we, children under 12 years old, could not enzymatically process alcohol in our young livers. If we were to have a family feast in safe conditions, the consumption of any alcohol was forbidden. And of course, not a single man seated at that table ever dared to question her culinary choices.
Merci beaucoup chère Mémé!
As you can see in the picture above, you must first put a little olive oil on a big casserole or cookingpan in order to add the tomato sauce, beans and seasoning, before stirring with a wooden scoop.
The potatoes and sweet potatoes must be cut in cubes and boiled separately until they are tender.
In a frying pan, sautée the chopped onions and red peppers with a dash of olive oil and honey.
Once they are ready, put the boiled potatoes and sautée onions and peppers into the large mix.
In a separate utensil, put one cube of vegetable broth to cook the cod pieces, at low temperature.
After 10 minutes of cooking, gently put the cod pieces on top of the mix in your larger preparation.
This is how it should finally look like. You should cover it with a lid and let it stand for at least 1 hour.
You can re-heat it gently for a few minutes and then serve it on a deep plate. The beer is optional.
On egin. Agur!!!
Note. This image of the Ikurrina, the Basque people’s flag, was taken from Wikimedia Commons.
Good morning. Yesterday we perused in front of the refrigerator what to take out to fix our dinner. There were many options but we felt the irresistible urge to prepare gnocchi with a tomato sauce,meatballs included. To overcome that impasse, we consulted our son Gian Luca.Guess what he said?
Even though we have prepared it a few timeslately, it is still one of our favorite homemade dishes. First of all we had to prepare a tomato sauce from scratch. Here it is how it turned out to be. Like it?
We let it stand for 1-2 hours while we watched sports, had a little nap, etc. until we boiled the pasta.
Our son told us it was our best version ever of it, but, with a happy tummy, he always says the same.
Definitely, like in many instances of Life like inter-personal relationships, having an excessive number of choices can be detrimental to make a good decision because you feel paralyzed. Overchoice. We discuss this subject, and many others, in our book Emotional Frustration – the Hushed Plague.
Good morning. Yesterday we prepared a classic Italian dish that, in spite of its commonality and wide diffusion, remains one of the most appetizing dishes for the family table: pasta with meatballs. We prepared a tomato sauce with pistacchios, walnuts and plenty of oregano, basil and pepper; in the end, we added some of the leftover Salsa Bechamela from the fabulous Cavalieri Templari dish.
Like True Love, you never tire of enjoying its fulfilling and exciting company in your surroundings.
We served a good portion for you. Would you care us to join us for a little bacchanal plus chatting?
Good evening and Happy Sunday to you all. Today we decided to prepare a saucy pasta with two superb Yellowfin Tuna steaks that we purchased yesterday in our magnificent Whole Foods store.
When we spotted that offer in the Fresh Fish section, we decided to pair it with a Bechamel sauce with plenty of walnuts,pistacchios and dates. Why? Because, in honor of the great variety and sophistication at reasonable prices of that store, we wanted to give it a signature Byzantine flair.
Looking at that pair of tuna fillets riding together, an image of the Knights Templars burst forth.
It is not in the official History books but it t was popular knowledge at the time that when these defenders of the Christian faith roamed in the Holy Land, oftentimes two chevaliers sat together, one behind the other one, so the one in the back could use the bow and arrows, something the Huns invented a few centuries before. Why has it been camouflaged? Surely because the Roman Curia and the Pope frowned on that skill learned from the barbarians that almost conquered Europe.
This is how the tuna steaks turned out to look like , after 10 minutes of grilling in our air fryer.
Now it is time to prepare the Salsa Bechamela with all the added ingredients: nutmeg, pistacchios, walnuts, dates and some parmesan cheese to solidify the flavor with a pinch of saltiness.
Now we prepare the gnocchi separately and, once they had boiled we gently dump them in LaBestia, together with the Yellowfin Tuna steaks and the Bechamela sauce. Voilà!