Wednesday, December 24

A Very Cappelletti Christmas - Buon Natale


Christmas is synonymous with 'cappelletti' in Le Marche. The postage stamp sized squares homemade pasta are filled with veal, pork & chicken, nutmeg, lemon zest & grated parmesan then folded into "tiny hats" or cappelletti and added to a rich broth, served on Christmas Day! 

Not only did we make kilos & kilos of cappelletti with friends but to get a little extra festive, we headed into the woods to cut down our own tree! Ok, technically it's a really big branch for juniper, and a total 'Charlie Brown' tree but a string of lights a few ornaments made during our childhood and we're ready to Jingle Bell Rock the night away!  
 
As local tradition dictates, we dutifully & very happily make our cappelletti like good Marchigianni (wannabees).  Christmas celebrated in Le Marche, Italy is not complete without a heart-warming bowl of cappelletti in brodo or little stuffed hats in broth. I was once told is a dish served for only those you love because it takes so much time & patience to make! 

With our stockings hung, the 'tree' trimmed, the dough made and fire ablaze we invited friends to help in the merriment: we share the work and reward.
 
With our hens still producing eggs, our dough is rich in color!!

 




A few crates of cappelletti and our juniper berry Christmas tree!
Take the time and make it from scratch, buy the freshest eggs (it will make the color of the dough nice & golden) and enjoy this homemade pasta the way it was meant to be eaten - surrounded by family. (Plus they freeze well so you can have them on-hand, at the ready all winter long!)
 
I've posted it in years past - but here you go: Cappelletti in Brodo Recipe


Wednesday, December 17

LIVE! from ITALY Online Cooking Class on YouTube: Sunday, December 21st 2014

 LIVE from ITALY Online Cooking Class Sunday, December 21st 2014
A Christmas Special! This episode/class can help you prep for the Holidays with a beautiful Butternut Squash Soup and the classic, Tiramisu. Both dishes can be made ahead or the morning of your event and can be scaled up easily to feed a full house of hungry guests!

Fall in a bowl - pumpkin or squash soup would make a perfect dish to add to your Holiday dinner or even lunch on a random rainy afternoon. Since you can cook it off a day or 2 before, it makes for one less thing to do on Christmas Day! This soup has become a tradition in our house - it’s so creamy & delicious. If you want to make this simple soup a bit more decadent add a few steamed mussels just before you serve.

One of the most requested recipes to feature, Tiramisu. This is the real deal. Tiramisu can be a boozy, mushy mess and nothing I would never want to eat. However this recipe is lick-your-plate amazing! So what’s the difference in the dish served at restaurants State-side vs. that of Italy? First off the eggs - this recipe calls for fresh egg yolks not whipped cream or imitation eggs making it much richer and secondly it’s all in the lady-fingers! (Buy Pavisini.) They perfectly hold up after being dipped in coffee & layered with cream.

Our classes focus not only the recipes at hand but the technique and theory behind each dish. It’s more than just watching an episode of a cooking show on television because this is not only LIVE but interactive! Students/viewers will have the chance to ask questions along the way since all the cooking is done together LIVE! (Plus the classes are recorded & you will receive a copy of the class - how cool is that?!) Either join in the fun and cook along with us or sit back and watch with a glass of wine.


Menu

Watch LIVE! on YouTube:
LIVE from ITALY: Online Cooking Class on Sunday, December 21, 2014


Depending on where you live in the world:
12-noon PST (Seattle)
3pm EST (New York)
8pm GMT (London)
9pm CET (Rome)
To REGISTER for this class email: info@latavolamarche.com
You can watch the class for fun or to cook along. We will send you the recipes, ingredients & equipment list plus the all important pre-class prep list! You will receive a recorded copy a day or two after the class.

Details
The Classes will be about 45 min - 1 hour in duration and will be recorded so you can watch it at your convenience on YouTube.
The Cost = FREE! We just ask that you spread the word, share this email, retweet, post photos, etc. If you feel inclined you can help support the show & keep us sponsor free!


For more details click here!
Hope you join us in the kitchen on Sunday!

Help Support the Show


Tuesday, December 16

Podcast from Italy: Holidays in Italy, A Simple Focaccia & The Search Begins in Cortona....

Jason & our juniper bush Christmas trees!
A new episode of our "Podcast from Italy" is up!! From panetone to cappelletti most days are spent in the kitchen cooking and eating! The season of fatness has begun and to celebrate Jason shares a new favorite focaccia recipe. We discuss a NY Times Article on Italy & the internet, a problem that has plagued us for years. A visit to the famed Cortona in Tuscany for lunch sets the scene to begin the search for our property and what's next.... 


Tuesday, December 9

December 14th LIVE! from ITALY Online Cooking Class: Cooking with Wine

 
The 2nd Season of LIVE! from ITALY: Online Cooking Classes kicks off on December 14, 2014 on YouTube LIVE! with a menu cooking with wine!!  Starting with our Butcher’s favorite and a staple at our farmhouse,  Bone-In Veal Breast (or meat of your choice) Braised in White Wine with Potatoes & Tomatoes a meal in itself! Thinly sliced roasted veal breast with layers of tomatoes & potatoes makes for a rich delicious meal that is easy to make.  A classic example of cucina povera, peasant cooking using a tough piece of meat & simple ingredients to create rich dish fit for a king. (You can use slices of veal breast or other tough cuts of steaks or leg of lamb - anything tough with a bone it in.)
To accompany this one-pot dish, Poached Pears in Red Wine with Rosemary topped with whipped mascarpone cream. This dessert is perfect for the holidays!! Use any red or rose you like or that bottle of wine that's been collecting dust in the back of your cupboard (you know the one) - it will work great in this classic dish! A gorgeous oven-free dessert. In the summer, we will use beautiful stone fruit instead of the pears. Cooking the wine and herbs down slowly will create a beautiful rich flavorful syrup. 
 Our classes focus not only the recipes at hand but the technique and theory behind each dish. It’s more than just watching an episode of a cooking show on television because this is not only LIVE but interactive! Students/viewers will have the chance to ask questions along the way since all the cooking is done together LIVE! (Plus the classes are recorded & you will receive a copy of the class - how cool is that?!) Either join in the fun and cook along with us or sit back and watch with a glass of wine.
 
CLICK HERE TO WATCH: Sunday, December 14th
*Link to Watch LIVE! on YouTube
How to Register:
RSVP to info@latavolamarche.com to receive the recipes, ingredient & equipment list or just tune in to the YouTube LIVE! link above. The classes will be recorded and available to view at anytime on YouTube.
Depending on where you live in the world:
12-noon PST (Seattle)
3pm EST (New York)
8pm GMT (London)
9pm CET (Rome)

9am + 1 day (New Zealand)
 
Details
The Classes will be about 45 min - 1 hour in duration and will be recorded so you can watch it at your convenience on YouTube.
The Cost = FREE! We just ask that you spread the word, share this email, retweet, post photos, etc. If you feel inclined you can help support the show & keep us sponsor free! 
 
Hope to see you in the kitchen!!
Best, Ashley & Jason Bartner
La Tavola Marche (farm, inn & cooking school)
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