Cooking into Autumn Flavors

Autumn is almost here and we have marked our calendars for the beautiful olive oil making season. And although the sleepy winters dim the lights and the sea waves roll on the shores in solitude, we are preparing for the next cycle - planting, turning the land and picking the fruits that will get us through winter. Join our kitchen and break some bread with us as we welcome the new season.

Try this creamy pumpkin-leek soup to get you in the autumn spirit!

Zucca Saltata ~ Slow Cooked Savory Pumpkin

2 lb Pumpkin, pealed and chopped into cubes

Garlic, chopped finely

Olive oil

Fresh red chili pepper

Fresh parsley, rinsed, dried and chopped

In a large non-stick pan, add olive oil, chopped garlic (be generous), and heat until the garlic is blond.  It will become almost creamy, but do not to brown it too much.  Remove from the heat a moment and add chili pepper and parsley, so the pan doesn’t flame up.  Put back onto the heat and add the zucca.  Stir or flip the zucca in the pan for about 5 minutes, then cover loosely and allow to cook over medium heat, stirring occasionally. 

Cook for about 20-30 minutes, testing to see when it is cooked by pressing your spoon on a cube of zucca.  It is done when the zucca gives when you press it.  When your zucca  is tender, spoon into a serving bowl and sprinkle with a bit of fresh parsley.  Serve hot. 

Variation:

You can serve this edible pumpkin as a side dish or you can boil pasta and use it as a sauce.  Toss your cooked pasta into a pan with the sauce and cook together for a moment.  Serve your pasta with zucca with a sprinkle of Parmesan cheese and fresh parsley.

Venetians Celebrate the Historic Regatta!

As August comes to an end and beachgoers drift back to the cities, the citizens of Venice will have one more occasion to celebrate. Every year on the first Sunday of September, the canals of Venice come alive for the Regata Storica or Historic Regatta. An evening procession of bright, 16^th century-style gondolas descend down the Grand Canal lead by gondoliers in baroque-style garb. It is a trip back in time commemorating the welcome given to Caterina Cornaro, wife of the King of Cyprus, in 1489 after she renounced her throne in favor of her native Venice.

Following the procession are four gondola races. The most anticipated is the Campioni su Gonolini race, where teams representing various neighborhoods fly down the Grand Canal in small gondolas. The first to pass the finish line marked by the Machina or floating stage, wins. Like the Palio of Siena locals cheer from the banks and balconies, the energy is contagious exciting locals and tourists alike.

The fun isn’t just in the water but throughout the city; street-entertainers, musicians, and food vendors fill the squares. Try this typical seafood dish of Venice, a wonderful way to enjoy the long weekend.

Seafood Ravioli with Eggplant and Zucchini Sauce
Courtesy of Chef Maria's Venice

Serves 6

Fresh pasta:

3 cups all-purpose flour

3 whole eggs

2 tbsp water

Filling:

2 tbsp unsalted butter

10 oz. mixed seafood, cleaned and diced (flounder, mussels, fresh cod, prawns, etc.)

1 shallot, finely sliced

1 1/4 cup dry white wine

Handful parsley, chopped

3/4 cup soft ricotta cheese

salt and pepper, to taste

Sauce:

1 tbsp butter

1 eggplant, finely diced

2 zucchini, finely diced

1 sprig thyme

1/2 cup fresh cream

salt and pepper, to taste

To prepare the pasta, place the flour on a clean work surface into a mound. Form a small hole in the middle, add the eggs and water mixing with a fork while incorporating the flour little by little. If it is too dry, add some additional water. When the dough is dry enough, knead it with your hands until you have a smooth and elastic ball of dough. Wrap it in a transparent film.  Set aside to rest, about 30 min. 

To prepare the filling, in a saucepan heat the butter over medium heat and add the seafood and the shallot, cook until translucent. Add the wine and cook letting the alcohol evaporate. Sprinkle parsley over the mixture and turn the heat off and let cool. Combine the sauce with the ricotta cheese and adjust the seasoning with salt and pepper.

Stretch the pasta with a wooden or an electric roller into long rectangles, about 2 mm. thick. Using a pastry cutter, cut the pasta in squares, place dots of filling on one side of the pasta close to the edge, then take the opposite end and fold it over, gently pressing down on the seams sealing each square. Let rest.

To prepare the sauce, warm the butter in a medium-size skillet, add the eggplant, the zucchini and the thyme. Season with a pinch of salt and pepper. Pour half of the vegetables in a bowl with the cream and mix until incorporated.  Set aside.

Fill a large pot of water with a drizzle of olive oil and bring to a boil then salt the water.

Add the pasta and cook it until tender but firm, drain in a colander.  Place the cream sauce at the bottom of each plate, add a serving of ravioli and top with the remaining sauteed vegetables.

From August to November, So Many Chances to Be a Part of the Harvest!

While most of Italy is still savoring the last beach days of summer, the grapes in the valleys and mountains are hard at work. Grapes are grown throughout Italy from the volcanic slopes in Sicily to the cool limestone of northern Alto Adige. With such variations in microclimates and soil profiles, the ripening time of grapes also differ. Now in late-August, native white grape varieties such as Pignoletto grown in central Emilia-Romagna are ready for the picking. While in the north the Nebbiolo di'Alba needs another few weeks before heading to the press.

With every harvest there are also festivals. Most take place in October, the peak of the season, but if you happen to be in Tuscany from September 6 to 11th stop by the 42nd annual Chianti Classico festival in Greve. The week hosts a variety of events including tastings from the region's best producers.
Can't make it over until November? Not a problem, in South Tyrol from November 10-12 you'll be able to sample Italian-Austrian influenced food and wine at the Merano Wine Festival. From strudel and knodel to fresh pasta and biscotti all served with a glass of wine of course!

Don't miss out; with such a long season there's many opportunities to be a part of the action! From north to south, whether one to six days, Cooking Vacations has plenty of wine tours to satisfy the palate. Make your wine harvest vacation dreams come true!

Piedmont: Cooking & Wine In Barolo’s Cuneo ~ 4 Day

Tuscany: 

Siena Cooking Classes & Wine Tour With Chef Elena~6 Day

Montepulciano:   Tuscan Food and Wine Trails Tours ~ 3 Day
Campania: Amalfi Coast Wine Tour & Cooking Class ~ 1 Day

Sicily: Exclusive Sicily Wine Tour ~ 1 Day

Happy Ferragosto, to Everyone from Cooking Vacations!

Ferragosto! Non si tocca! ~ Ferragosto! Don't touch it!

Ferragosto is THE Summer holiday in Italy and it's a day that is sacredly observed from the florist to the butcher.

Originally a holiday for Emperor Augustus, along with most of the month, Feriae Augusti commemorated the gods and the hard work of the harvest season. August 15 also holds a special meaning in the Catholic Church, reserved to honor the Assumption of Mary into Heaven. Often times the date even coincides with the Perseid meteor shower.

With so many reasons to celebrate there area also many ways. Each town has its own events such as a parade, concert, or firework show. Many Italians chose to leave the city all together to enjoy a big family meal al fresco in the countryside or spend a day sunbathing on the beach.

While not everyone is lucky to be off Ferragosto most can take a little time to raise a glass to the last weeks of summer and perhaps catch a glimpse of a lucky shooting star.

Try those peak-of-the-summer peaches in this perfectly peachy sweet in honor of Ferragosto!


Semifreddo Alla Pesca E Menta ~ Peach & Mint Semifreddo

3 Eggs
1 cup Sugar
1 1/4 cups Mascarpone Cheese
2 1/2 cups  Whipped Cream, soft peaks
2 large Peaches, peeled and remove pit
10 Mint leaves
1/2 cup Vodka (optional)
Honey

Separate egg whites from the yolks. Reserve egg whites for later use. Whip the yolks with 1/3 cup of sugar. When creamy and light in color, add the mascarpone and beat for 10 seconds or until combined.

With a food processor puree the peaches with the mint leaves and vodka until smooth.

Add peach and mint puree to the mascarpone mixture, then fold in the whipped cream carefully so to not deflate.

In a separate bowl, whip the egg whites with the remaining sugar (2/3 cup) until stiff peaks. Add this to the mascarpone mixture, folding in gently so to not deflate.

Place in molds and chill in the freezer for a least 1 day. Unmold when ready to serve and drizzle with honey and garnish with a sliced peach.

Gelato for Lunch?

Sure, why not? Italians do it all the time! Gelato is the perfect cool treat to break the heat. Under the scorching midday sun it's very acceptable in Italy to trade in your fork for a spoon. It's not uncommon for Italians to have 2 sometimes 3 gelatos in a day. In the evening the ritual passegiata or stroll with a cono in hand is a must. Families, couples, and friends come together in the evening to just wonder up and down the main street on their way to the gelateria. Gelato and summer go hand in hand and with less fat and calories of regular ice cream you don't have to feel bad about that second...or third scoop!

Gelato is regularly eaten in a cone or cup but it's also found its way in other delicious treats. The simple espresso is revamped with a dollop of gelato called an affogato. In Sicily, take a bite into your gelato with a warm brioche typically eaten in the morning. Adds a whole new meaning to the breakfast sandwich!

Try making your own gelato treats with our recipe below or stop by our kitchens and we can teach you how La Dolce Vita, Dessert & Pastry Making in Positano. Call us today to learn more!

Gelato Alla Crema ~ Italian Creamy Ice Cream  

Serves 12

3 cups Milk

1 1/4 cup Sugar

1 Vanilla Bean

1 1/4 cup Heavy Cream

8 egg yolks

Blend eggs with sugar. In a pot, bring the milk, vanilla bean and heavy cream to a boil.  Add in the egg-sugar mixture and cook on the stove on a very low flame.  (Temperature of this mixture should not exceed 205 F or else the eggs will scramble). Place in ice cream machine.

Note:  This is the basic recipe for “gelato”.  The “flavor” of the ice cream is determined by what ingredient you add to the milk-cream mixture.  For instance, vanilla bean, chocolate, coffee, tiramisu should all be added when you bring the milk and heavy cream to a boil in order to get that particular flavor. 

Summer Zucchini with Pasta

If your farmer's market or garden is anything like ours - zucchini are everywhere! At the farmer's market they're piled high at every stand and in our gardens a new batch is coming in before we've had a chance to eat the first. Oh the stresses of summer!

One of our favorite ways to enjoy zucchini is Pasta with Zucchini, a Positano classic. It's a simple Mediterranean dish and you can always add your own twist, perhaps with a few quartered cherry tomatoes. For a more complete meal add some whole shrimp. Serve with a chilled bottle of Falanghina - compliments this dish perfectly on a warm summer evening.

Pasta e Zucchine ~ Pasta with Zucchini

Serves 4-6

4 zucchini, sliced into disks

Peanut (or olive) oil for frying

½ stick butter

Grated Parmesan cheese

Basil, ripped by hand 

Pasta, spaghetti or penne

Cut off ends of zucchini and slice into thin disks.  Heat a large pan with oil.  Test the oil with a piece of zucchini; it should rise to the top immediately when dropped in.  Add the zucchini until it covers the bottom of the pan and fry until golden on both sides (about 5 minutes). Drain on a paper towel and fry the rest of the zucchini in batches.  

The zucchini can be fried even the day before.  Then as you are boiling your pasta, prepare the final steps of the sauce.  In a frying pan, add butter and zucchini and heat.  Add several spoonfuls of grated Parmesan and rip basil leaves into zucchini mixture. 

Add cooked pasta to the zucchini and toss together for a minute over the heat before serving.  Serve sprinkled with additional Parmesan cheese and a basil leaf garnish. 

Email us anytime for more zucchini recipes...we've got plenty! info@cooking-vacations.com

Music is in the Air in Ravello

Summer in Italy often means friends and family at the spiaggia with plates of pasta and fresh grilled fish,-Italian style barbecues-, Sunday afternoons with grilled spiedini, and of course, musica nella piazza, -live music in the square.  

Whether in a café or an amphitheater, la musica Italiana, Italian music, comes alive as its surrounded by the beauty of nature and a starry night overhead in Italy. Now imagine a stage suspended on the cliffs of the beloved Amalfi coastline with the waves of the Tyrrhenian Sea as a background.  This is is the stage for the Ravello Music Festival at the Villa Rufolo.

From piano, to violin, to orchestras sometimes with 100 musicians hitting the high notes of Mozart, Verdi & Wagner, music lovers from around the globe come to for this festical held in Ravello.  The concert series, which showcases musicians from all over the world, is held in the the 13^th century, Villa (and in the ancient village of Scala). Rufol0s' gardens are the inspirational setting for the world class series of open air concerts performed by both Italian and international musicians. The Ravello Summer Concert series began in 1953 in honor of Richard Wagner, and plays on all summer long.  For concerts and dates, visit www.ravelloarts.com.  

At Cooking Vacations we can satisfy both your love of food and music with programs like Ravello~Music in the Kitchen with Chef Raffaele One-day and Five-day vacations.

Call us at 1.800.916.1152 to learn more about our cooking and music programs,- or any others!