Saturday, December 26

A Tuscan Christmas Gathering & A NEW Blog!


Over the rivers and through the woods passing thru Le Marche and Umbria along the way, to gather by the roaring fire & meet new friends,  to share a festive table & eat a gorgeous meal. We poured endless red, ate too much and returned home late into the night, thankful for a whimsical afternoon...

The photos and story are posted on my NEW blog for our NEW venture NO HALF MEASURES (consulting & social media/marketing, sustainable tourism)

Sharing stories of travel, food and sustainable living through films & photography hoping to inspire others to live life to the fullest!

If you've been following us since the beginning (THANK YOU!) - don't worry, you can follow us & keep in touch at our new blog No Half Measures LIFE. In the next month or two you will start to see the transition into 2016 - new owners, new posts, new property - same farm to table traditions!


Wednesday, December 23

Cappelletti: A Christmas Story


Year after year I have posted and reposted the recipe for cappelletti in brodo - the most famous typical pasta dish eaten on Christmas Day! This year I recorded a short timelapse video of making kilos of this handmade pasta but the best part is it's narrated by Dr. Gaggi!

  

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!  In our area this dish is traditionally served on Christmas day for lunch and New Year's Eve for dinner.
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!)
 


Cappelletti in Brodo
Broth:
 1 whole chicken in pieces
1 beef bone
1 tomato
2 stalks of celery, chunked up
2 carrots, chopped in chunks
2 large onions, chopped in chunks
sprig of parsley
water
healthy pinch of salt
In a large stock pot add all ingredients and cover with water. Bring to a boil, skim the fat and impurities that come to the top.
Then lower to a very low simmer.
Simmer for 3-4 hours.
Strain stock - discard vegetables.
Now you have a delicious stock to be used in an array of dishes & soups.

Pick the meat off the bone & use in the soup, chicken salad or any other dish.
(Stock will last a week in the fridge or you can freeze in usable portions.)

Pasta Dough Recipe:
(serves 4)
400 grams of flour (type 0)
pinch of salt
4 eggs
To make the dough - follow our recipe - click here
Filling:
6 oz. lean beef cubed
4 oz. pork loin, cubed
half a chicken breast, cubed
1 sausage, without casing, cubed
1 carrot, diced finely
salt & pepper
a healthy pinch Nutmeg
handful of grated parmesean cheese
1 egg
pad of butter
glug of olive oil
salt & pepper

In a pot, melt the butter & toss in all the meat & carrot.  
Cook over medium heat, until meat is cooked & 2/3 of the liquid is reduced.
Set aside & let cool.
When the meat is cool toss it into the food processor & pulse until it resembles ground beef - not a paste.
Add the egg, salt & pepper, nutmeg & cheese - mix with your hands.  (It will hold a ball when squeezed together, but not wet)
Roll out pasta dough into about 2mm thick sheets.

It may help at this point to watch this clip on youtube (fast forward to about 6 minutes in): How to close your cappelletti: https://www.youtube.com/watch?v=RYUR8KSY8hI)
Cut into 1 inch squares.  Place a pea size amount of filling in each square.
 Fold the square into a triangle - making sure to seal the edges very well! (Super important)
This is when it gets difficult to explain...Then take legs of the triangle & pinch them together.
Make sure not to over-stuff your cappelleti & to seal them properly - otherwise they will burst when you boil them.
Boil in brodo (broth) until they float - if they are fresh about 2-4 minutes. Jason suggests that when they start floating - try one.
To freeze for later: Let the pasta sit & dry overnight in a cool dry room in a single layer with parchment paper underneath.


  BUON NATALE!!

Saturday, December 19

Podcast from Italy: Roasting Chestnuts While Podcasting & Periscoping!!


Homemade Cappelletti
Today's podcast is a little different - we woke up early to simultaneously record a podcast & LIVE! Periscope video! Thanks to everyone that sent us your questions - both ahead of time and while the periscope feed was live! Jason showed and explained how to roast chestnuts in an open fire while I complained about Christmas in Italy! We announced big new about La Tavola Marche and what's next for us and the business!!

Thanks for listening!! And if you'd like to watch the periscope feed (only available for the next 24 hours...) or follow us for future broadcasts: https://www.periscope.tv/ashleybartner

Listen on iTunes or Stitcher!!
Rolling the dough for Christmas cappelletti
 

Saturday, December 5

Podcast from Italy: #83 - Travels to Spain, France & Sicily...

Agrigento, Valley of the Temples - Sicily

Thank you to all the fans that emailed us to continue the podcast - we were overwhelmed by your kind words!! After our longest hiatus we are back with hopefully a weekly podcast for you about our life in Italy and travels beyond. This week we catch you up on our last season, give you a Dr. Gaggi update, talk about the Holidays and of course what's happening in the garden. Then we get into our autumn travels to Spain, France and Sicily. Thanks for listening!!


 
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