October 26, 2023
Today we’re engaging in one of the most fun things to do when travelling; a cooking class. The chef at Poderi Arcangelo is an Italian Nonna (Ezia) and we’re excited to learn some of her tricks! Sadly, Elaine is still down for the count and won’t be joining us on our culinary journey.
It’s a lazy morning for a change with a relaxing breakfast and a start time of 11 am for the class of budding chefs! Glenda, Linda and I are joined by a couple from Boston, Doug and Eileen. Nonna has the kitchen set up for us and we don our aprons, wash our hands and are ready to start. But wait … we need some wine to help us while we work!
We’re making ravioli (with pasta from scratch of course), pork tenderloin, fried eggplant and biscotti for dessert. First up is the pasta made using eggs from the farm, flour, olive oil, a pinch of salt and ice water as required. While the dough rests we start on the filling of onions, garlic, zucchini, mascarpone cheese, eggs and parmesan seasoned with salt and pepper. This will be served with some luscious sage butter.
Next up we prepared the pork tenderloin medallions by dredging with flour and frying in olive oil that has been fragranced with rosemary, crushed garlic, bay leaves and cracked juniper berries. Once the meat was a nice golden brown, we added red wine and left it to simmer. The eggplant was soaked in milk before dredging in flour and deep fried in sunflower oil.
The biscotti is flavoured with lime zest and juice and stuffed with almonds. Twice baked; it is crispy and delicious.
Now that the food is prepared, we do the final touches and it is ready to be served with more wine of course. We’ve “tried” a couple bottles of Nonna’s favourite red a Chianti Reserva made on the farm as well as a bottle of her favourite white; a Vernaccia so we’re stated to be a bit or maybe a lot tipsy.
The farm has a lovely herb/vegetable garden and its own laying hens so everything is uber fresh and the meal is fantastic. After some biscotti, washed down with Vino Santo, a white wine made from dried grapes, I “staggered” back to my room and had a nap/passed out, much to Elaine’s delight, lol! Let’s just say there was no need for dinner and we caught up on our zzzs.
Tomorrow is another day. Adventures await …
Judy’s Rambles 