Back home, there's no telling how many people have devoted their lives to Italian cooking. Grandmothers, mothers, chefs, TV stars, authors, importers, exporters, marketers, business people etc. Some people have gotten it right... and many wrong. How do you recreate a cuisine that has more to do with a lifestyle than a recipe? I don't know yet, but something tells me when I do try I'll hit the same wall as those before me. The garlic losing its sweetness, olive oil that smells like play dough, mealy tomatoes, flavorless egg yolks, or a culture obsessed with balsamic vinegar...

When I pull out our fancy cutting board, I hope Jess reminds me that's not how Italians do it. They grab whatever sharp knife is closest, probably a steak knife, and cut their misshapen pieces directly into the pots and pans that cook them. There is no thinking, no second-guessing, no laying out the recipes on the counter. If they have a leftover cheese rind, they'll throw it in with their soup to thicken it. If it's not there, oh well. If their bread is old and stiff, they soak it in water and make it a salad with tomatoes and olive oil. They are on a first name basis with the person that bakes their bread. They normally eat what's in season, and YES, they do eat A LOT of pasta... but I've never heard them talk of carbs (carboidrato). Their silverware doesn't match and neither do their plates. The cooks are always looking for compliments and if you give them and do it well - prepare for a whole new experience. You'll notice your plates being fuller, hotter, and with several more scoops of the good bits.

But it's not all good.

I've had the pain and pleasure of cooking for Italians in their homes these past 5 months. Here are some things I've learned:
Their simplistic style and lack of pretension are at odds with their distrust of change.
They like to eat what/how they have eaten their entire life.
If the pasta water was seasoned with 2/3 handful of salt instead of a full handfull, they will know on the first bite.
If they eat roma tomatoes in their salads, they only eat roma tomatoes in their salads.
If you add something to their pot of soup, you'll find it uneaten and subtly pushed to the edge of their bowl.
They are annoyingly brand loyal.
They eat dishes one at a time. No exceptions.
Salads are always eaten after the main course.
There are 1,000 different ways to make Pasta e Fagioli but each one is considered the best.

That being said, here is a recipe for the best Pasta e Fagioli you will ever taste ...wink...but seriously

Fagioli "Cannellini Beans" - 1 can maybe 2
4 or 5 Roma tomatoes cut into pieces
A few glugs of olive oil
2 garlic cloves sliced
Box of tiny cut tube pasta for soup
Boiling water - maybe 3 or 4 cups
Salt and Pepper to season (she added the salt later... not early)
Parmigiano Rind (cut up into pieces and put in for last couple minutes ... serve in bowls)
Fresh basil leaves - small handful

Sautee garlic and olive oil with tomatoes for 8 minutes or so till tomatoes really break down. Add the beans and stir up then add boiling water. Season with salt and pepper. Cook uncovered for 15 minutes or so then add pasta and continue cooking into soup reduces down with cooked pasta. At some point, add the basil to the pot. Add parm rind pieces a couple minutes before serving for thickening and also to have a treat in the pasta to eat. This turns out more like a soupy pasta dish than a soup.
Served 5 bowls

Good Luck and enjoy.
Brian and Jess

Panzanella - wet bread and tomato salad

Notice the cheese rind

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It has been a few days since our last post, and I wish I had more to say and show you. The biggest news is that the matriarch of the farm, Paola, is back from her 2 week honeymoon in Senegal and the social/work dynamics have changed dramatically. Our cook, Lucia, has since resumed her position as cook, people who werent getting paid are now getting paid again, and the farm is starting to look prrrretty good. We've planted zucchini, cabbage, tomatoes, beans, arugula, basil .... and still have about 1/2 of the plot available. We've trimmed 50 year old rose vines, raked leaves, tied down support lines for kiwi trees, slept, swept, eaten great food, and watched one of the biggest annual soccer matches in the basement of a pub in Trastevere, Rome. Lazio won 4-2. Today is Easter and the only real plans we have are to play soccer and eat. We picked up a dessert in Rome called Pastiera, which is essentially an Italian cheesecake made specifically for Easter. You can see a pic at the bottom. Here are two different recipes I have found ... more involved ... less involved.Overall, the WWOOFing has been going well. The weather is warming up here, flowers are beginning to bloom, and guests are starting to visit the farm. We still have our pros and cons though... For instance, the 4 white dogs that would follow us around have been spending most of their time on the other side of the property, which is too bad... Grazia, the Italian WWOOFer who is essentially our boss, is nuts, generally making work days more of a drag. On the positive side, we might have the opportunity to film this 80 year old Italian woman (friend of Paola) making some of her family recipes and possibly assembling a cook book from them. I'm trying to work up the nerve to ask the owner of our local Gelateria if he wouldn't mind showing me how he makes gelato. Depending on how these work out, we'll be planning our next stop soon. Some thoughts we have: to stay with a friend of ours in Salerno for a few days, find a smaller farm where we can practice more Italian, take a week to travel, or stay here a little longer.... we're flexible. We're also considering getting a refund for our rail pass and spreading out our travel time - thus making our money last longer. Happy Easter! For many of us, we will celebrate more than the symbolism of the bunny and the egg. May we thank God for his mercy and gift of Salvation. However you celebrate Easter, I pray you are safe, happy, and well fed today. Buona Pasqua, Joyeuses Paques, Felices Pasquas!, God påske, Schöni Oschtere!
But if this is your way of celebrating, then I will simply pray that you make it through the night... Anyway, thanks for keeping up with us. We LOVE receiving your comments and knowing that you are reading the blog. It keeps us connected with all of you. As always, feel free to email us at bstrutz@gmail.com or jessicagracepresley@gmail.com

Much Love, Brian & Jess

p.s. there is a new album up on Picasa. Click Photos above

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Great time in Florida. Days spent with the fam mostly. Cooking, cleaning, relaxing, watching Blues Clues, Madagascar Dance Parties.... normal stuff. Sebi was A LOT of fun to be around ... sweet little boy. Cruz basically slept and ate the whole time. He didnt have much to say, but cute nonetheless. Jen, thanks for your sisterly love and hospitality. We miss you. Mo, as always it was great to see you - glad I could show you a thing or to on the bball court. Farzaneh, thanks for the Tahdig recipe and all your delicious Persian cooking. Happy Iranian New Year. Lets see if I can remember the recipe...

1 cup basmati or jasmine rice, 1 1/2 cups of water, butter, saffron, egg yolk, 2 Tbl of yogurt, salt. Cook rice with butter and salt then separate in half. Mix half with egg yolk, yogurt and saffron and spread at bottom of nonstick pot. Top with chicken or something else and remaining rice mixture then cook in pot with lid wrapped in a towel for 45 minutes on lowish heat until edges turn orange. Then break off bottom crust of rice and serve separately.
Is this right? If not please add your comments! For anyone interested in a short film about the cultural history of Iran, check out this link courtesy of Mo's mom, Farzaneh.
http://video.google.com/videoplay?docid=-5356229498218843348&hl=en

Enjoy the pics from our time in FL.
To see more photos then what's posted, click the photo tab at the top of the blog.

up next... Roma.

B

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