This recipe is inspired by the bistecca alla fiorentina lunch we had on day 1 of our trip to Vinci, Italy. Two of the sides served that day were creamy borlotti beans and a big pile of steamed greens dressed in garlic olive oil. I decided to marry the two, using a creamy, Pinot Grigio-infused risotto as the base. Each bite is wonderfully rich with pops of earthy white bean, tangy Parmesan cheese, and slightly-bitter melting greens. A comforting dinner on a cool winter evening. Continue reading for the recipe plus the second half of my DaVinci Storyteller Experience.
Two words: Pizza. Party.
Today, I’m throwing a Pizza Party along with my fellow DaVinci Storytellers: Alana, Molly and Rebecca. A few weeks ago, I was describing the pizza-making competition that went down while in Vinci, Italy. In the spirit of that competition, we’ve all come together again to share a series of pizza recipes, utilizing the skills we learned while in Tuscany.
The pie that I’m bringing to the table is this Mushroom and Goat Cheese Pizza. Throughout our week in Italy, we had so many wonderful porcini mushroom dishes, and various types of goat cheese were also a staple item on the Tuscan table. With that inspiration in mind, I topped this pizza with wild mushrooms sautéed with garlic, mozzarella cheese, goat cheese, fresh rosemary, and a dusting of grated Parmesan. Finished with just the slightest drizzle of truffle oil that I purchased in San Miniato, the pizza is rich and earthy with a wonderful tang from the goat cheese. The aroma of white truffle escapes from the oil as it hits the bubbling hot cheese. Truly mouthwatering.
Below you’ll find the recipe for my Mushroom and Goat Cheese pizza along with links from the other Storytellers. I am also sharing a series of photos from my first few days in Vinci, Italy!
Where all my stuffing lovers at??
I’ve been making a version of this Italian Kale and Sausage Stuffing recipe each Thanksgiving for the past five years. It’s a staple. Everyone loves it. Stuffing is actually my favorite Thanksgiving side dish. I mean what’s there not to love about a savory bread casserole studded with vegetables? Crispy on top and tender below. It’s heaven!
Over the years, I’ve tried many other stuffing recipes, and all were good, but somehow, I always come back to this one. It’s just so darn good. Milk-soaked pieces of airy ciabatta are tossed with a savory mixture of cooked Italian sausage, onion, celery, garlic, parsley and Tuscan kale. Parmesan cheese, basil, sage and rosemary are folded into the mixture, and then the entire casserole is baked until gloriously golden brown. With each bite, you’ll get hits of rich sausage, bitter kale, fresh herbs and salty Parmesan. For Thanksgiving this year, you must make this stuffing. Continue reading for the recipe
Good morning and Happy Friday friends!!
I’ve been playing catch up all week long after my recent adventures in Tuscany. Particularly: Halloween and Holiday preparations at the mall, laundry at the house, dinner celebrating Jordan & Jocelyn’s latest cookbook last night, and detailed meal prep each morning to keep me from eating fast food throughout the week (something I’m guilty of each time I come back from a trip). Dinners have mainly been simple preparations of pizza and pasta plus one evening of homemade, from-scratch green chilaquiles wHipped up by the boyfriend (his mother’s recipe).
One of my go-to pasta dishes that I made this week is my Garlic Butter Spaghetti with Zucchini Noodles. Two-toned curls of fresh zucchini are sautéed in garlic butter, then tossed with cooked spaghetti, herbs, Parmesan cheese and black pepper. A final squeeze of lemon sets off flavors. What I love most about this recipe is that it comes together in about 15 minutes. The prep work, sauce and zucchini can all be done while the pasta is cooking. Everything gets tossed together at the end, and dinner is ready on the table in a matter of moments. Exactly the recipe I need this week when energy is low and I crash at 8PM because of jet lag 😛 Continue reading for the recipe.
This time last week, I was in Vinci, Italy, making some craaaazy delicious pizzas in a wood-burning oven overlooking the rollings hills of Tuscany. I was also competing against Alana, Molly and Rebecca to see who could make the best pizza.
As my pizza, topped with tomato sauce, mozzarella cheese, spicy salami, eggplant, capers, olives and peppers, slid into the oven, it stuck to the metal peel, resulting in an uproar of airborne toppings. Some landed back on the pizza while others went up in smoke as they hit searing hot stone. Luckily, we were able to pull the pizza back out and reimagine it as a stromboli. Despite its salty yum-factor and ability to overcome adversity, my rolled up pizza lost to Molly’s innovative white pizza topped with halved grapes and fresh rosemary. Overall, everyone made delicious pizzas that evening, so really, we all won
I’m back in San Diego now, but I’ve still got pizza and Tuscany on my mind. So today, I’m sharing this recipe for Butternut Squash Pizza. Continue reading for the recipe.
I mentioned last week that I was going to set up a live feed during my weeklong DaVinci Wine Storyteller Experience. Well, here it is! I arrived in Vinci, Italy yesterday, and so far, everything has been incredible. Surrounded by plots of Sangiovese grapes, bushy olive trees and soaring cypresses, the Tuscan villa we’re calling home this week (Casale Di Villa) is a historic space appointed with stone floors, antique furnishings and exposed wooden beams. There’s a wood-burning pizza oven in the back yard, a chicken coop nestled behind bushes of fresh bay leaves, and an expansive garden dotted with ripe tomatoes, eggplants, peppers and fresh herbs. I’m not going to get too detailed here though. After the trip, I’m going to share all of my experiences, meals and photos in a recap post. Until then, check out the series of photos below from all the DaVinci Storytellers, including Alana, Molly and Rebecca.
I’ve got some exciting news to share with all of you today!!
In just under one week, I’ll be heading to the Tuscany region of Italy to embark on a weeklong DaVinci Storyteller Experience sponsored by DaVinci Wine! AHHHHH, so exciting!!! Set in the picturesque town of Vinci, Italy (the birthplace of Leonardo Da Vinci), this immersive experience is focused on the Cantine Leonardo da Vinci, an innovative growers’ cooperative committed to producing authentic Tuscan wine, including the flagship DaVinci Chianti.
Throughout the week, I’ll be diving into all things Cantine Leonardo Da Vinci, including vineyard tours, culinary experiences, delicious food and wine galore, plus meet and greets with local chefs, wine growers and other personalities in and around Vinci. Joining me on this trip are some food blogger favorites including Alana from Fix Feast Flair, Molly from my name is yeh and Rebecca from Foodie with Family. This is going to be such a fun week!
In anticipation of this trip, I’ve developed a new tomato sauce recipe infused with the flavors of Tuscany. Particularly mushroom and Chianti! Continue reading for the recipe plus more on DaVinci Wine.
You guys, this garlic bread.
I recently had a fab dinner with Alana from Fix Feast Flair and Lily from Kale & Caramel at Jon & Vinny’s in Los Angeles. The entire meal was incredible, but I remember particularly loving their garlic bread. Served beside two saucy meatballs and a dollop of ricotta, the garlic bread at Jon & Vinny’s starts with a base of thick, yeasty ciabatta grilled until golden and black in spots. Then, it seems to me like they brushed it with a loose mixture of chopped garlic, herbs and red pepper flakes. The resulting garlic bread was crunchy on the outside, tender on the inside and just packed with flavor. Perfect for dunking into all that sauce.
With these techniques and flavors in mind, I developed this recipe for OMG Garlic Bread. With one bite, you will literally exclaim OMG. Continue reading for the recipe.
I have been dying to share this recipe for Porchetta Pork Tenderloin with you guys.
Why? Because it’s quickly become my new favorite weeknight meal. With just 10 minutes of prep work and 30 – 40 minutes cook time, this show-stopper entree can turn a boring weeknight dinner into a dazzling pork on pork extravaganza. And I mean, how bad could that be?
Before we get to this pork-tastic recipe, let’s talk about porchetta in general. Porchetta, Italian in origin, is traditionally made by stuffing an entire de-boned pig with ground pork (usually offal), and seasonings. Garlic, rosemary, fennel, salt and pepper are most common. The pig gets tied up around a spit, and then roasted until the skin is crispy and crackly and the insides are moist and tender. This Italian specialty has been all the rage here in America over the past several years. Here’s the porchetta sandwich I had from the People’s Pig in Portland. And last year, I made a whole porchetta roast for Valentine’s Day (here’s a slice photo)! Both were seriously tasty.
Traditional porchetta is super labor-intensive, and even the roast I linked to above took some time to prepare. This Porchetta Pork Tenderloin recipe captures the flavors and textures of it’s traditional counterpart without the hours and hours of prep and cooking. Continue reading for the recipe.
Pasta Puttanesca aka pasta in the style of the ladies of the night aka slut’s spaghetti is on the menu today.
If you are unfamiliar with this dish, you may be scratching your head at all this whore talk so early on a Tuesday morning, but let me explain. Pasta Puttanesca is a classic Italian dish where pasta (spaghetti pictured above) is dressed in a sauce made of tomatoes, garlic, olives, capers and red chile flakes. Rumor has it that the ladies of the night would simmer this sauce, and let the aroma waft out of their open windows with the intent of luring men into their establishment for the evening. Others say that this sauce was popular amongst these ladies, because all the ingredients can be stored in the pantry. No need to go to the market to get fresh ingredients between clients!
Whores aside, let’s talk about this version of Pasta Puttanesca. There are many aspects of the traditional dish that are very enticing. Pasta Puttanesca is easy (no pun intended), quick-to-prepare, and can be made with a handful of pantry staples. Here, I’ve added freshness and substance by way of Roasted Cauliflower, freshly chopped parsley and lemon wedges to finish. Cauliflower gets wonderfully nutty when roasted, and this flavor pairs nicely with the olives, capers and tomatoes. Parsley and lemon add fresh hits of green and acid for balance. Each bite is incredibly satisfying. Continue reading for the recipe.