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February 23, 2013 / TAB

LIS- It’s a good thing!

When you are on to a good thing, then repeat it often!  A second opportunity was scheduled for a cooking lesson with Eva so of course I signed up. Now to be honest, I’m not much interested in actually learning how to cook but I’ve very much interested in eating and somehow the food in Italy just tastes better.

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kitchen prep

sorting out ingredients

sorting out ingredients

Tonight’s menu:

Grilled Veggies with herb marinade

slice washed peppers, zucchini, and eggplant into even slices

slice washed peppers, zucchini, and eggplant into even slices

grill in a very hot pan

grill in a very hot pan

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remove burnt skin from peppers

remove burnt skin from peppers

make marinade with oil, chopped parsley, garlic, salt, pepper, and balsamic glaze

make marinade with oil, chopped parsley, garlic, salt, pepper, and balsamic glaze

layer veggies and marinade and let sit

layer veggies and marinade and let sit

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Tagliatelle with artichokes, leeks, and saffron

slice cleaned leeks into rounds

slice cleaned leeks into rounds

remove outer leaves and "beard" from artichokes

remove outer leaves  from artichokes

slice into quarters and then thin slivers lengthwise

slice into quarters, remove “beard”, and then  cut thin slivers lengthwise

 

cook down leeks with oil and garlic until soft

cook down leeks with oil and garlic until softened

add artichokes

add artichokes, salt,

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pepper,

and a glass of wine wine

and a glass of wine wine

dissolve saffron in a cup of warm water and add to mixture

dissolve saffron in a cup of warm water and add to mixture

to the standard pasta recipe, we added some extra saffron

to the standard pasta recipe, we added some extra saffron

saffron pasta

saffron pasta

run through the wide blades of the pasta machine

run through the wide blades of the pasta machine

for some variety we ribbon folded some of the pasta for a wider type

for some variety we ribbon folded some of the dough for a wider pasta

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cook pasta in water for about 10 minutes, mix with artichokes and leeks, top with chopped walnuts and parsley

Stuffed veggies in oven

make little boats out of zucchini and peppers

make little boats out of zucchini and peppers

to minced beef and pork

to minced beef and pork

add mortadella

add mortadella

which has been whizzed in the food processor

which has been whizzed in the food processor

add eggs, chopped scallions, chopped parsley,bread soaked in broth or milk and drained, grated parmesan, and nutmeg

add eggs, chopped scallions, chopped parsley, bread soaked in broth or milk and drained, grated parmesan, and nutmeg

mix well

mix well

fill the veggie boats

fill the veggie boats

place in a lined baking pan and top with bread crumbs and butter

place in a lined baking pan and top with bread crumbs and butter

and a drizzle of olive oil

and a drizzle of olive oil

bake in the oven and add some broth if dry

bake in the oven and add some broth with thyme, if dry

we made little meatballs with the extra meat mixture

we made little meatballs with the extra meat mixture

Yes, there was dessert.

Mascarpone with Amaretti

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add egg, mascarpone, sugar, and a little flour to bowl

add egg, mascarpone, sugar, and a little flour to bowl

mix well

mix well

add crushed amaretti cookies and chocolate chips

add crushed amaretti cookies and chocolate chips

mix

mix

taste

taste, we added some vin santo,  Perchè no!

divide into bowls and chill for 2 hours

divide into bowls and chill for 2 hours

serve with additional crushed cookies and chocolate chips

serve with additional crushed cookies and chocolate chips

Mangia!

 

2 Comments

Leave a Comment
  1. Paula / Feb 23 2013 3:25 pm

    Oh those photos made me so hungry and I saw eggplant!!! Eggplant!! My favorite!
    Great photos for a great dinner!

  2. GiannettaJ / Mar 19 2013 1:10 pm

    Reblogged this on Words…..thoughts…..experiences…..humor and commented:
    now THIS MAKES ME HUNGRY !!! good job Trish 🙂

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