Announcing the arrival of a new season, many young spring vegetables are at long last becoming available. In spite of the extreme weather still being experienced in many parts of the country, these much anticipated seasonal delights are finding their way to market. My favorite heralds of spring are the small, sweet fava beans. They made their 2014 Morso debut this …
Pot Roast Florentine Style INGREDIENTS: – Salt – Black pepper – Olivia oil – Red wine – Dried porcini, soaked in red wine – Canned tomatoes – Odori – Garlic, smashed – Beef broth – Eye round of beef METHOD: -Ask the butcher to trim all the extra fat from the meat, leaving just enough for braising. Preheat the oven …
Serves 4 Persons INGREDIENTS: 3 tablespoon of extra virgin olive oil 3 ounces thinly sliced bacon or pancetta(optional) 5 ounce of ramps cut 4’ long and rinsed 4 ounces of fresh or frozen green peas (blanched) 4 ounce of string beans, blanched and cut 2’ long ½ medium red onion cut in thin slices 1 cup of vegetable stock ½ …
Fried Baby Artichokes INGREDIENTS: – Olive oil – Salt – Black pepper -Lemon juice – Garlic, finely chopped – Baby artichokes, cleaned – Fresh mint, chopped METHOD: – Take the tough outer leaves and stems off the artichokes. Cut off the prickly tops of the remaining leaves and soak each one in water and lemon juice so they don’t turn …
Easter Lamb INGREDIENTS: – Olive oil – Salt – Black pepper – Garlic, slivered – Potatoes (optional) – Fresh rosemary – Leg of lamb or whole spring baby lamb for a large party METHOD: – Coat the bottom and sides of a roasting pan with olive oil. – With the tip of a sharp knife, make small gashes all over …
Raw Fava Beans With Sheep’s Milk Cheese INGREDIENTS: – Olive oil – Salt – Black pepper – Young, early Fava beans – Pecorino or caciottaa cheese, cubed METHOD: -Shell the beans and place in a bow with the pecorino or caciotta, approximately 3 parts beans to 1 part cheese. (These cheeses are even sharper than Parmesan, so taste …
Christmas is an introspective time of year, where memories from our childhood, our children’s childhoods or Christmases of our more recent past all combine to shape our feelings about the holiday. At least that is how it is for me. From my childhood, I remember the Tuscan tradition of the Lettera a Eabbo Natale. The lettera, which children write to their fathers …
When November arrives, I often think to myself, if it weren’t for Thanksgiving I would erase November from the calendar! Thanksgiving is an American holiday which I love because it is a chance to say “thank you” to nature for everything we have. This is actually a very Tuscan concept – so when November arrives, I apply my Tuscan sense …
Fall is the time to experience Tuscany, especially if you have a true sense of romance, an appreciation of history, tradition, and a soul that is attracted to the poetic. When I think of Tuscany at this time of year, I envision an early morning fog in late September, rolling in over the hills, providing a dramatic backdrop for the …
INGREDIENTS 28 ounces Tuna Loin (high grade Sashimi quality Tuna) Salt & Pepper 2 tablespoons of Extra Virgin Olive Oil 1 1/2 String Beans 1/2 lb Stem Tomato 2 Medium Sized Fully Ripened Avocado 2 Oranges 1 Lemon 2 Limes 2 Tablespoons of Lemon Juice METHOD Citrus Marinade: Peel oranges, lemons and limes. Slice into wedges. Save the juice of …