Italian Cooking

We are very priveleged because Lisa open their kitchen for an Italian cooking. She is an American Dodd teacher who is married to Onorio, an Italian from northern Italy.
So Jacque, Sarah and I came together for the lesson. Started by picking fresh rucola from their garden for our fresh Sicilian Salad.

Fresh Sicilian tomatoes, rucola & buffalo mozarella cheese. Simply no flavors added....no salt or olive oil. Hmmmm Bouno!

Melon con prosciutto. Of course I did not eat this. But I saw this stuff hanged in his garaged. It had aged 8 months by the time Onorio got this. And it's been aging for the last two years in his cellar.

Sarah having fun in slicing and dicing...

Ragu Pasta Sauce:

Saute soffrito (minced celery, garlic, onion, parsley stalks, carrots) . Add one dried chili peppers for a kick.
Brown ground beef and sausage in the pan with in a splash of olive oil then add to the soffrito.
Add sage, 3 bay leaves, rosemary, chopped parley leaves and pinch of nutmeg. Simmer with the meat mixture to release aroma.

Add whole grape tomatoes (grind it in food processor), tomato paste and water.
Add one peel of lemon and simmer for 5 hours.

After it cools down. Refrigerate and enjoy the next day .

Another recipe : Tuscan Chicken liver Pate

Saute onions, garlic, capers with a couple of anchovies until soft.
Add a bag of chicken liver and simmer on medium until cooked thoroughly.
Add a splash of white wine. Simmer a little longer.
Throw the mixture in a food processor.
Spread a little bit of this heaven on fresh and freshly toasted Italian bread.

So meet our teacher, Onorio.