Monday, September 05, 2005

About a Gnocci

I've always wanted to know how to make a gnocci in all its pillowy-light goodness. My dad got to get his hands dirty today. The final dish turned out pretty darn well. Mmmm...

What to do with fresh tomatoes

We found fresh vine-ripened tomatoes today in Chef Claudio's garden. We turned them into a wonderful carrettera sauce which we used to top bruschetta.

And of course, we had to make some panzanella. So good. So simple.

Cooking with Chef Claudio, Figline Valdamo, Italy

My dad, my brother and I arrived in Italy today for a week of Italian cooking from Chef Claudio. He has a farm in Figline Valdamo, where we walk in his garden each morning and pick what is fresh.
The basil looked good today.
As did the zucchini flowers. We stuffed and breaded them. Yum!