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February 20, 2013 / TAB

Lucca- What’s cooking at LIS?

One activity I look forward to on my visits to Lucca are the cooking lessons by Eva through the Lucca Italian School who provides the oil for my rusty Italian language skills. This visit was no exception. I signed up as soon as the activity program was announced.

On the menu tonight:

Zucchini in Carpaccio

IMG_7283

Eva showing us what to do

cooks at work

cooks at work

thinly sliced zucchini

thinly sliced zucchini

add chopped mint and oil

add chopped mint and oil

top with sliced parmigiano

serve topped with sliced parmigiano

Peperonata

Cari was in charge of scallions

Kari was in charge of scallions

Gina prepared the garlic

Gina prepared the garlic

Jeff sliced the peppers

Geoff sliced the peppers

garlic, scallions whizzed in the food processor, then sauted in oil

garlic, scallions whizzed in the food processor, then sauted in oil

peppers cooked down

peppers cooked down

add tomato sauce

add tomato sauce

when cooked "enough" add fresh chopped basil and remove from heat

when cooked “enough” add fresh chopped basil and remove from heat

salt and pepper to taste

salt and pepper to taste

Zuppa di Farro (I request this every time)

once borlotti beans have been cooked, run them through a food mill

once borlotti beans have been cooked, run them through a food mill, piano, piano. This is labor intensive

carrots, celery, garlic, onion whizzed for the sofritta that went into the broth

carrots, celery, garlic, onion whizzed for the sofritto that went into the broth

chopped (fine)rosemary and sage added to the broth

finely chopped  rosemary and sage added to the broth

We divided the broth in half, one for farro and one for the pasta

We divided the broth in half, one for farro and one for the pasta

For the Zuppa di Farro, add the farro and cook another 30-40 minutes.

For the pasta, add the fresh pasta and cook another 10 minutes.

Taglionini

half semola flour, half 00 flor

half semolina flour, half 00 flour

a spoonful of oil

a spoonful of oil

a pinch of salt

a pinch of salt

an egg (per person)

an egg (per person)

mix and then work with hands

mix and then work with hands

roll into ball and let rest wrapped in plastic wrap for ~30 min

roll into ball and let rest wrapped in plastic wrap for ~30 min

pass through pasta machine

pass through pasta machine

cut into small pieces and run through spaghetti blades

cut into small pieces and run through spaghetti blades

add some flour to prevent sticking

add some flour to prevent sticking

We added the pasta to the bean broth.

Pollo al limone e erbe aromatiche

marinate chicken thighs with lemon juice, salt, and pepper

marinate chicken thighs with lemon juice, salt, and pepper

heat oil, rosemary, and sage (chopped finely)

heat oil, rosemary, garlic, and sage (chopped finely)

brown

brown without lemon slices

turn to brown on each side

turn to brown on each side

when browned, add olives, lemon slices, broth cube, 1 glass white wine

when browned, add olives, lemon slices, broth cube, 1 glass white wine, water

cook until liquid is reduced

cook until liquid is reduced

Cantuccini (served with Vin Santo)

flour, sugar, yeast in a volcano

flour, sugar, yeast in a volcano

add 3 eggs

add 3 eggs

some almonds

some almonds and a little more flour if sticky

roll into a ball and then a crescent    Si!

roll into a ball and then a crescent,    Si!

No!

No!

brush with 1 beaten egg, bake 20 min

brush with 1 beaten egg, bake 20 min

cut on diagonal

cut on diagonal

     Sorry there were no photos of the plated dishes or the lovely table setting. It was down to the business of serious eating after all our hard work.

Grazie Mille, Eva

 

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2 Comments

Leave a Comment
  1. Jeannetta Vivere / Feb 20 2013 10:48 am

    you have me absolutely starving !!! ohhh yummy 🙂

  2. Paula / Mar 18 2013 1:40 pm

    The produce always looks extra fresh and colorful!! Everything looked delicious…especially the eggplant.

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