Ciao from Positano, Italy!

I am settled in to a gorgeous villa atop Positano, gearing up for my first week of scuola di cucina (cooking school) and am beyond excited!!!! I do not know what awaits me in the kitchen, but I am ready to immerse myself in Cucina Italiana!  So, I am rolling up my sleeves and ready to get started...

Day 1- Fiori di Zucchine Ripieni (Stuffed Zucchini Flowers)
            Gnocchi Alla Sorrentina (Potato Dumplings with Tomato & Mozzarella)
            Peace All'Acqua Pazza (Fish in 'Crazy Water')
            Panna Cotta con Fragole (Italian Custard with Strawberries)

Wow! What an amazing first day. Filomina, my instructor, was a jewel. Slow, methodical, and very informative.  All courses were such a treat to sit and enjoy with un bicchiere di vino (a glass of wine) after class.

I will have pics to follow of the scenery but more importantly the food, but unfortunately the Internet here is very sporadic.

Saluti!
Stay tuned!!!!!!!!

Arrivederci

Shishito Peppers

Shishito peppers....every one in 100 is hot.  Delicious as an appetizer or side dish. Toss is olive oil, season with salt and pepper, broil on high until blistered, about 4 minutes....enjoy!

Thought for the day....

Super Bowl Food



 Baked Salt & Pepper Chicken wings.  Super simple.  Preheated oven 425 degrees.  Toss wings in 2 tablespoons of olive oil.  Season both sides of wings with salt and fresh cracked black pepper.  Place on a baking sheet and bake for 45 minutes, or until nicely browned.  Turn frequently.  To make the wings less greasy, place on a baking rack on a sheet pan and then bake.

 

   

 

 

 

 

 

 

 

 

Juicing

Well, I've started 2013 off with my new juicer!  My goal this year is to be in the best shape of my life, now that I just turned 40.  Today's juice was this gorgeous purple drink that included beets, apples, pears, fresh ginger, and fresh lemon juice!  So good!!!  Bring it 2013!