October 21st, 2011

Greetings from Italy, Part III

This isn’t just a garden tour of Tuscany, it’s an eating tour as well! Join us as we learn to cook, Tuscan style.
Jenny discovers a new vocation at Zia Emilia’s Trattoria. Note the way Emilia uses a sieve in the stock pot to strain each ladle of broth. Tuscan efficiency!

Secret Ingredient
Preparing the safrito for the porcini: olive oil, garlic and “nipitella”‘ a wild herb similar to catmint used by Tuscan cooks to flavor mushroom, zucchini and eggplant. The other pan has the safrito for risotto: parsley, carrot, a little onion, and chopped mushroom stalks melted in olive oil.

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