Cooking at the Villa http://www.cooking-at-the-villa.com Cooking classes and wine tours in Verona Mon, 19 Jul 2010 12:52:28 +0000 http://wordpress.org/?v=2.7.1 en hourly 1 Regional cooking http://www.cooking-at-the-villa.com/regional-cooking/ http://www.cooking-at-the-villa.com/regional-cooking/#comments Mon, 19 Jul 2010 12:46:30 +0000 luisa http://www.cooking-at-the-villa.com/?p=292 REGIONAL COOKING NOW AVAILABE

Cooking Sicilian

The food from the island of Sicily is in my view is one of the best. It varies  a lot like in any other region in Italy, depending on the vicinity to the sea, inland, mountain and so on. What’s better than pasta alla norma to start with or friselle, a specil bread soaked in water and vinegar and seasoned with anchiovies, fresh tomatoes and freh basil.
Not to mention Cassata siciliana made with fresh ricotta and candied fruit ( my favourite dessert for Easer), a Siclian Christmas delicacy.

Cuisine from Apulia

Apulia, Puglia located south east of Italy streteching down to Calabria all on the Adriatic sea, Ionio.
Preparations from Apulia have an impressive mark which is the wonderful olive oil of which the region is a great produce.
Pasta made only with semolina flour and water, like orecchiette is the most representative. It ingredients and fresh vegetble sauces make it a hit in any table.

]]> http://www.cooking-at-the-villa.com/regional-cooking/feed/ Grandma’s recipe for meat tortellini http://www.cooking-at-the-villa.com/grandmas-recipe-for-meat-tortellini/ http://www.cooking-at-the-villa.com/grandmas-recipe-for-meat-tortellini/#comments Tue, 05 Jan 2010 12:51:34 +0000 luisa http://www.cooking-at-the-villa.com/?p=272 tortelliniIn my last newsletter I mentioned meat tortellini which my family have been making for quite a while. It all started when my grandfather known to be a big eater , married a great cook, a woman coming from the eastern province of Verona.
My grandfather (from mom’s side), whose father was from a town near Trento and whose mother  came from  Austria, was born in Verona after the parents , living in the province of  Trento came down to Verona to seek a better future. He became a plumber, the first having a shower in Verona and built a reasonable business in Verona, bore 5 children, three girls and two boys. We are talking about  the last years of the 18th century first years of the 19th century.
My grandmother, the great cook, named Silvia, before marrying my grandfather  had cooked for a noble family in the area. We don’t know where she got the recipe for meat tortellini but it resembles the traditional one you can find nowadays in many restaurants of the northern Italy

At last here’s the recipe
Meat tortellini
This recipe makes rich appetizing tortellini whose flavor is enhanced if cooked and served in good beef stalk. Alternatively a light red sauce or butter and sage will generate a good result. The richness of the filling comes form the variety of roasted meats, the prosciutto of Parma and the Parmesan. This recipes regards the filling, which, if in excess can be frozen and used at another time.

  • ½ pound of veal
  • ½ pound of pork
  • 1/2 pound of turkey
  • ½ oz. of raw prosciutto (Parma or San Daniele) in one slice
  • 1 cup of parmesan cheese
  • Salt and pepper
  • a pinch of fresh grated nutmeg
  • fresh rosemary and sage
  • 2 cloves of garlic
  • ½ cup of dry wine

In a casserole sauté the pork, turkey and veal in olive oil with the chopped rosemary and sage turning the pieces often to brown evenly. Pour the wine and cook uncovered at medium heat until meats are cooked on the outside but medium on the inside, about 30 minutes. Leave aside to cool.
Meantime in a bowl add the Parmesan, nutmeg salt and pepper.
Grind he cold meats and the prosciutto in a meat grinder adding the juice with the garlic and herbs. Grind twice since the meat need to be fine.
Transfer to the bowl and mix  in with the other ingredients. Adjust salt and pepper

Prepare the pasta dough and roll out the first piece to the thinnest level.
Lay the pasta strip on the tablecloth and proceed with filling it.
Place a teaspoon of filling on the edge of the strip, distanced about 1″ from each other.

Lift the opposite edge and bring it over so that the filling is totally enclosed into the pasta
Press on the edge to secure sealing. Trim off all excessive pasta with a pasta cutter
Cut each piece individually and check that all sides are well sealed and no air remains in by pressing all around it with fingertips.
Prepare abeef stock ahead of time.
Cook in stock from 3-5 minutes or until al dente. Serve in their stock sprinkled by more parmesan cheese.
lernatively lift genly from the stock and serve with a light sauce.
Buon appetito!

]]> http://www.cooking-at-the-villa.com/grandmas-recipe-for-meat-tortellini/feed/ Raymond and Fay http://www.cooking-at-the-villa.com/raymond-and-fay/ http://www.cooking-at-the-villa.com/raymond-and-fay/#comments Sun, 16 Aug 2009 17:27:07 +0000 adminluisa http://www.cooking-at-the-villa.com/?p=231 verona-4-6-aug-2009-067Dear Luisa
Please find attached our Picasa web online album.
Let us know if you have anything to add or to correct.
We really loved meeting you and spending the day cooking and socializing.
The meal was delicious.
Thank you again for taking us back to the station.
We look forward to seeing you again, either in Switzerland or again in your warm and hospitable Italy.
Fay and Raymond
]]> http://www.cooking-at-the-villa.com/raymond-and-fay/feed/ A New Kitchen http://www.cooking-at-the-villa.com/a-new-kitchen/ http://www.cooking-at-the-villa.com/a-new-kitchen/#comments Fri, 27 Mar 2009 11:26:08 +0000 adminluisa http://www.cooking-at-the-villa.com/?p=135 Luisa’s got a new kitchen!

Last October a renewal has started at Luisa’s estate. The main work has been done at ground floor; there is now a large brand  new kitchen where there was once a studio and in the studio there is a livingroom-diningroom. The fireplace (sic…) has been replaced by a wood burner, but a beautiful one! There are now wooden floors alternated by pebble-like patches made of white marble, a creation of Luisa.

There is a new en-suite bathroom at the first floor into the green room (triple bedroom)

And, of course a large patio for al fresco lunch and where it’s possible to see the sunset.

livingroomkitchen

]]> http://www.cooking-at-the-villa.com/a-new-kitchen/feed/ Bonnie Gray http://www.cooking-at-the-villa.com/bonnie-gray/ http://www.cooking-at-the-villa.com/bonnie-gray/#comments Thu, 26 Mar 2009 22:28:28 +0000 admin http://www.cooking-at-the-villa.com/?p=49 half-d14You probably don’t know how much we still talk about our experience at your
home. Just to refresh your memory, I came with my two older daughters about
4 years ago. We still can’t believe that you were waiting for us at the bus
stop in your town. You were just the right combination of fun and
seriousness. The “icing on the cake” was your kind offer to drive us back
into Verona that evening.

I hope all is well with you.

Regards,

Bonnie Gray
Barrington, IL

]]> http://www.cooking-at-the-villa.com/bonnie-gray/feed/ Michelle http://www.cooking-at-the-villa.com/michelle/ http://www.cooking-at-the-villa.com/michelle/#comments Thu, 26 Mar 2009 22:27:44 +0000 admin http://www.cooking-at-the-villa.com/?p=47 Hi Luisa
Thank you so much for the recipes - yes we had a great time for the rest of our holiday. We passed on your business cards to the people at Happy Camp, they were grateful for them. I will send you some photos once I get organised and get them off my memory stick.

Thank you again, we thoroughly enjoyed our day/night with you.

Regards

Michelle

]]> http://www.cooking-at-the-villa.com/michelle/feed/ Jeff and Bernice http://www.cooking-at-the-villa.com/jeff-and-bernice/ http://www.cooking-at-the-villa.com/jeff-and-bernice/#comments Thu, 26 Mar 2009 22:27:10 +0000 admin http://www.cooking-at-the-villa.com/?p=45 Luisa,

We had an absolute great time as always! It was one of the highlights for the kids…thanks so much!

We did go to Lake Garda and Bernice and I are already thinking of an October trip….we just need to see dates and all. What is the weather like then? We like the sun and warmth!
Jeff and Bernice

]]> http://www.cooking-at-the-villa.com/jeff-and-bernice/feed/ Jill http://www.cooking-at-the-villa.com/jill/ http://www.cooking-at-the-villa.com/jill/#comments Thu, 26 Mar 2009 22:26:34 +0000 admin http://www.cooking-at-the-villa.com/?p=43 Hi Luisa:
I hope you are well.
Our family spent a wonderful morning learning from you, and I promised
to let you know when my article would be published on our Institute’s
website.
Jill

]]> http://www.cooking-at-the-villa.com/jill/feed/ Chantal http://www.cooking-at-the-villa.com/chantal/ http://www.cooking-at-the-villa.com/chantal/#comments Thu, 26 Mar 2009 22:25:52 +0000 admin http://www.cooking-at-the-villa.com/?p=41 Hi Luisa,

Thanks again for the wonderful memories, delicious dishes, and for sharing your home and passion for cooking with us.  We had a tremendous time!  I don’t think you forgot anything, and I can’t wait to start making my own pasta.  I’m already bidding on a Mercato pasta machine on Ebay!  Hopefully I’ll win it and will be making pasta within the week.

Also, I’ve been thoroughly enjoying that fennel and liquorish tea you gave me, it’s so delicious! Thanks again for that!

We should stay in touch!  Take care and please pass a hi to Mirko (sp?) for me!  The Amarone wine arrived safely in my luggage.  I’ve put it in my wine cellar and will be saving it for a very special occasion!

Bye for now,

Chantal

]]> http://www.cooking-at-the-villa.com/chantal/feed/ Just toast! http://www.cooking-at-the-villa.com/it%e2%80%99s-so-delicious/ http://www.cooking-at-the-villa.com/it%e2%80%99s-so-delicious/#comments Thu, 26 Mar 2009 22:24:11 +0000 admin http://www.cooking-at-the-villa.com/?p=39

Luisa,

I hope you like the pictures (especially the ones with you using the toaster-maybe someday you could work at my JUST TOAST restaurant!).  We all had a GREAT time and you were fantastic.  I think I even learned how to make something besides toast.  If you are ever in Philadelphia, please let us know and we’ll cook (I mean Mary Jane will cook) for you.  Please keep in touch.

Dennis and Mary Jane Fiandra

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