Shapes and Flavors

One of the things I am most looking forward to is the discovery of new pasta shapes, and how they mix with the fresh flavors of Tuscany. Every time I go to DeLaurentis it seems like there is something new to try in the world of noodle, and I am sure that will be multiplied immensely as we journey through the land of pasta.

The pasta pictured above is Garganelle, and I am using it to make a rosemary and onion-orange marmalade pasta for my friend Dana tonight (yes, Dana of the ricotta gnudi). We'll see how it tastes. The noodles themselves look marvelous -- light and pliable, but with a nice texture of ridgey-ness for the sauce to cling to. Sounds springy and delightful, very much like this day has been -- it was fantastic at the Market today, even more so because I ran into my friend Kim (who was also heading to Sosio's -- it turns out that Sosio's is her favorite veggie/fruit stall too!).

I hate to jinx it....hold your breath and cross your fingers...but I think spring is finally here!

Ohh...I am so ready

Okay, so those of you reading (who I assume are mostly those who are traveling with us, although there have been some other curious lookers and lurkers out there) need to know -- I am soooooo ready for a break from my ordinary life. My work -- good. My clients -- good. At home and school stuff -- good. But really, it is definitely time for a lovely break from even these things.

I want to spend time smelling the air. Looking at the views. Talking with friends. Talking with people who will become friends. Cooking. Telling my daughter every morning -- "nope, not a school day yet..." and seeing her eyes light up and a smile grow.

2008 so far has been challenging. Not only for me, but for many of my loved ones. I'm glad lots of us are getting little italian breathing room.

Driving in Italy

The last time I drove in Italy was with my good friend Pam (who is also coming on our adventure). Six years ago, we intrepidly took off from Amsterdam, thinking we would drive to Italy in a day. As it happened, it took two very long, very interesting and occasionally terrifying days. I have to still give Pam total props on this one -- driving in Italy at night, enroute to Florence with massive trucks and zipping, honking cars passing us on narrow, dark highways -- was not one of the safest things we have ever done (and me driving in Paris rush hour was a pale second), and Pam held her own with great humor and aplomb.

Which brings me to the point of this post. International driving permits. You can thank my mother for bringing this up. Those of us renting cars need to obtain one before we leave. (Thankfully for Pam and me, we didn't need one in France when I got pulled over by sixteen year old policemen toting uzis.)

I think given everyone's timeline, the best thing to do is print out the application located at this link:
http://www.aaawin.com/travel/tips_info/IDP/idp_application2.asp, and then get it processed in your hometowns at your local AAA.

It won't make the driving any less...um...adventurous...but it will help us out of any difficulties if we are pulled over for anything like "crossing the solid white line."

How to Get There

Aha. I knew I was forgetting something. I recently received directions to Villa Amiata from the rental folks (who are lovely by the way -- I can't recommend them enough -- giratravel@italyrentals.com) and need to get them to everyone. I will email them out this week.

Toscani Crostini

Italy is the land of the lovely bruschetta and crostini...and to get us all in the mood for the dizzying array of scrumptious toppings we will no doubt experience, I found this recipe, courtesy of La Grotta in Montepulciano. I've never personally cooked with any sort of liver (smearing Oscar Meyer braunschweiger on Wonder Bread at my grandparent's house doesn't seem to count) and I would like to start experimenting.

My biggest question -- how do you clean chicken livers?

1 red onion, chopped small
2 carrots, chopped small
1/2 stalk of Chinese celery or 2 narrow leaf-bearing stems of a celery stalk, chopped small
1/4 cup extra virgin olive oil
1/4 tsp. ground black pepper
2 sprigs parsley
1/2 pound chicken livers, cleaned and cubed
1/2 apple, cut into small cubes
1 1/8 cup red wine
6 Tb. cognac
2 1/2 Tb. anchovy paste
10 capers, rinsed
Sliced, toasted Italian bread

Brown onions, carrot and celery in extra virgin olive oil. Add pepper and parsley.
Add liver and cook on low heat for 20 minutes. Add apple and cook for another 10 minutes. Raise heat and add red wine.
Meanwhile warm cognac. Flambe and add it to mixture. Add anchovy paste and capers and mix thoroughly.
Puree mixture and serve on toasted bread with Vin Santo Glaze.



Vin Santo Glaze

2 teaspoons apricot jelly or conserves
1/2 glass Vin Santo
Whip ingredients until foamy. Glaze prepared crostini slices.

Top Chef...Montalcino

The other day, Dana brought over a recipe for ricotta gnudi. Which takes three days, more or less. We both thought it sounded delicious, but three days? Who has that kind of time? Or inclination? (Actually, it must be said that Dana thinks I DO have enough craziness when it comes to a pasta dish to do just about anything it takes....she might be right.)

Anyhow, it occurred to both of us (separately, I might add) that Villa Amiata would be a perfect test kitchen for something of this deliciousness and magnitude. (Sorry to Week One - ers, we'll have to figure out something else to challenge ourselves with...any thoughts?)

mmmm.

Details, details

Well. Here's something to drag some of you into a morass of uncertainty and confusion. Oh, okay, I may be overstating it, but it is a question we travelers must answer.

My friend Amanda, who is traveling to Italy this month, lucky girl, remarked, "I'm just sort of struggling with what shoes to bring. And how many is too many?" while we were discussing our respective packing plans.

Oh. Hmm.

Tomorrow will be Seven Weeks and Counting

At least for some of us. For the Brocks, lucky people, they are only six weeks away. For some, more like eight. Regardless, it is coming soon, and I for one, can't wait. Browsing the web, I find photos people have taken of the sorts of small gems I love to discover for myself while traveling..

Just look at this door, for instance. Lovely. Someone lives there. Every day. To them, it's probably just a door. Good for opening...and closing, and if they have a cat, opening... and closing again...

But for me (and probably you too), if we discover this jewel and capture it for ourselves either by camera or just in our mind's eye, it epitomizes the mystery of someone's life experience and history with its arches, stone and greenery, and brings us much more than just a door.

It will be a reminder and a doorway to our entire experience and memories together...in Italy.

Mmm. Thanks again for coming.