Wednesday, October 13, 2010

Cielo Chiaro Special: Penne e’ Noce

Though we plan on visiting many local restaurants (including Nestor’s pizzeria, which I already mentioned), we also want to take advantage of the scrumptious local produce, cheese, olive oil, and other products and make meals at home (not to mention enjoy the Italian shopping experience, and follow some semblance of a budget). I may not blog it up about every single morsel made at home—for example, I had an out-of-sight sandwich for lunch today, with radicchio, mozzarella fresca, these amazingly sharp little gerkins, and mayo (Italian mayonnaise is richer and yellower, if you wondered), but I didn’t feel the need to photograph it. However, I did feel the need to photo up and write out our first substantial meal made here at Cielo Chiaro, which was penne with walnuts. It was a great explosion of textures, with the al dente pasta and the crunch of the walnuts bouncing off each other, accented by rich local olive oil, freshly sautéed onions, and some just-grated wonderful Parmigiano Reggiano. Not only did Nat whip it together with aplomb, she also husked and cracked the walnuts after picking them up around the walnut tree in our yard. Here’s the end result, with the recipe below:

Penne e Noce

Ingredients:
500 grams Penne pasta (or 17-ish ounces)
Butter (approximately a Tablespoon or two)
Olive oil (also approximately a Tablespoon or two--see Note)
1 small onion, chopped
1 to 1-1/2 cups walnuts, roughly chopped
1/2 cup grated Parmigiano Reggiano

Directions:1. Begin cooking the pasta according to package directions.

2. Add the butter and olive oil to a medium-sized sauté pan over medium-high heat. When the butter has melted and bubbled, add the onion. Sauté, stirring regularly, until the onion is a golden color, 5 to 7 minutes (there should be a bit of an excess of oil and butter that the onion is wading in). Remove it from the heat.

3. When the pasta is done, drain it, and then toss with the onion/oil/butter mixture and the walnuts.

4. Spoon pasta into bowls and top with the cheese and with pepper (black or red as you enjoy) and salt if needed.

A Note: As mentioned, you want a little excess oil and butter as they, once infused by the onion, create a lovely coating for the pasta and mingle nicely with the walnuts.

Tuesday, October 12, 2010

Nestor’s Pizzeria Fridays: 4 Formaggio & Radicchio

One of the reasons we originally fell in love with this particular area (there are many, many others, scenic and gastronomic and artistic and more) was due to a pizzeria we visited the last night of our original vacation here with Seattle pals Jeremy and Megan. It was and is called Pizzeria Nestor’s, or Nestor’s Pizzeria, and we sat outside (it was summer) and had what I believe is some of the finest, if not the finest, pizzas in the world. But the delicious pizzas weren’t the sole reason for loving Nestor’s so much: the family that owns it is also incredibly nice, friendly, and welcoming (even to Americans who stumble around the Italian language like they were afraid of it). Because of this combination, we’ve stopped into Nestor’s at least once, and sometimes twice, each time we’ve returned to the area. When moving here, having relatively close access to Nestor’s (if not living on its roof) was a main desirable—we wanted to be able to go at least once a week. We ended up 20 minutes away (or less, depending on who is driving and how badly they need to use the loo), which means we may not go every week, but plan on stopping in fairly regularly. And on Fridays, because that seems the right day, as Nestor’s is both pizzeria and birreria: a pizza and beer joint, which is a rarity here. I probably won’t post on the Fridays we visit, but will entitle all the Nestor’s posts the same, so you can follow our pizza adventures easily.

Our first stop there happened our first Friday here (the day after we arrived, or last Friday). I had, after much deliberation, a pizza I’d never tried before, the 4 Formaggio & Radicchio. And as I’d expected, it was delish, with cheese oozing all over the place--but not making the crust soggy--and lovingly bitter sparks of radicchio announcing themselves every other bite (and excuse the slightly blurry pic--I was shaking from excitement):
Nat had the Venezina, which was another new one for us, and also a masterpiece of choice ingredients (in her case, onion and parsley), crisp crust, and cheese. Knowing how to balance out the ingredients, so they each get to shine instead of amalgamating into one tasteless mess, is one reason real Italian pizza is so good:
Oh, I almost forgot (and I certainly don’t want to forget—there’s no need for getting any appetizers mad at me), we started with Bruschetta Verde, which again had that balance of taste and texture mentioned above: here it was salty pecorino, tart roket, toasted bread, and olive oil:
Salute Nestor’s!

Monday, October 11, 2010

The Mamelukes May Love

Warning: there will be poems on this blog. I picked up a sweet little volume called The Penguin Book of Italian Verse (from 1958) at the Friends of the Seattle Library Booksale (which happens two times a year, two of the most wonderful times of the year). I didn’t even really open it, just grabbed it. It was so pretty, and such a handy size (fits right in a pocket), that I knew it would be a fantastic companion for moving to Italy. Only when I came home did I realize that all the poems were only presented in Italian. There are prose descriptions of each, but the poems themselves—only Italian. So, I plan on trying to translate some and post them here. Even though my Italian is limited, my dictionary is robust. The following isn’t from that book (as I haven’t yet had time to do any translating), but is another Italian translation I already did, for the book I edited that recently came out, called In Their Cups: Poems About Drinking Places, Drinks, and Drinkers. I thought this poem would be a good one to set the tone. It fits into that somewhat argumentative/declarative mode that was popular way back when, which a lot of older drinking poems follow up on, coming out swinging for their drink of choice (this before poets started becoming introspective boors. I kid, I kid. There’s not one boorish poet, alive or dead, in In Their Cups)

The Mamelukes may love

The Mamelukes may love
their Nile waters, the Spanish
may swear by the raging
Tagus river, but I will not
be sucked in to sipping this weak wetness.
And if ever one of my friends
dips a single finger into these deeps,
I’ll strangle them with my own hands.
Let the quacks and quaking go pluck
lean lettuces, herbs, and chicory
to mix with water and rid
them of evil thoughts.
My friends and I skip
the spigots of plain water, even
banish watered Limoncello
from our parties. Sweet ladies,
for a moment, do not drink,
but run your  fingers like garlands
through my hair. I won’t crave your
sugary egg punch, or golden
sorbets, a thousand fragranced waters,
because these indolent drinks are only
for your sweet lips. Wine, wine
is for those desire euphoria,
to forget their fears. But be not shy about it--
I tip my glasses crazily, happily,
at least six times a year.

----Francesco Redi (translation by me)

Sunday, October 10, 2010

The Journey Is Half the Fun*

So, we’ve made it to Italy, and Cielo Chiaro. We actually made it a couple days ago, but have been settling in, as well as tracking down the cafes (or bars--in Italy, much the same, if not completely the same) that have Wi Fi and don’t mind us taking advantage of it. But, naturally, to make it to Italy we had to travel here by van, airplane, and car, as for some reason traveling by instantaneous matter transformation or some such hasn’t been invented yet. Scientists, get to work already.

First, we woke up at 6:30 am. Then, after packing things up (luggage, dog crates), we took the somewhat short van drive to the SeaTac, facilitated by my helpful sister Holly, who rented the van for us, then drove with us and took the van back after dropping the dogs and then us off (we hope she took it back. Though, for all we know, she may have taken the van to Mexico to look for really good Margaritas. Our cell phone access hasn’t been fantastic yet). Here’s Sookie in the van, with no idea what’s in store for her:


Our number one stop was we to drop the dogs off at Lufthansa cargo, and meet our handler Lee. He was a bit country, but had his papers in order, which was good. We were too stressed by this time to take his picture, sadly. While we waited, the dogs got to walk around the lovely Lufthansa parking lot about five times (which had as many cigarette butts as a Judas Priest concert. I suppose cargo handlers smoke a lot to pass the time between manic pet owners showing up). After the walking, the paper checking, and hotdog persuading (for the dogs) we got them in the crates, and then had to leave them, which was incredibly sad--Sookie was crying, and Rory was just shaking in his crate looking as melancholy as only a dog can look, droopy-eyed and droopy-jowled. And they still didn’t know they had to spend about 11 more hours in the crates. Poor puppies. Then we loaded ourselves in at the regular gate, walked around the airport worrying about the dogs, and finally boarded.

We flew Lufthansa, as you’d expect since the dogs flew Lufthansa cargo. In general, European airlines are quite a bit more comfortable than their American counterparts (not to be anti-American or anything), with amenities a-poppin’, and a full line up of movies and TV (I watched Karate Kid, Prince of Persia, Monk, 30 Rock, and Glee), decent to nearly good food (which is a ton more filling than no food I must say), and nice seats. Lufthansa, sadly, isn’t quite as comfy as British Air (my other international airline of choice), and they don’t provide you with little toothbrushes, or eye masks. But, they did give us wine with dinner, and--even better--brandy after dinner. As I was chewing my nails about the dogs the whole flight, the brandy came in handy:



Then we got to Germany. Me, I’m three-quarters German, so don’t take any of my German ranting the wrong way. I love me some Germans, and have been amazed at the efficiency of the Frankfort airport before. This time, not so much. Once we took the like twenty minute bus ride from our plane to the terminal, it seemed no-one could tell us where to find the dogs. We picked up our luggage without a hitch (all 10,000 pounds of it), but when asking where to find the dogs, it became maddening. The Lufthansa cargo people must have a grudge with the Lufthansa airline folks (due to a company soccer match or a beer drinking competition gone wrong), cause the airlines folks didn’t have a number for cargo, or any real idea how to get there, or any desire to help us get there—and I looked crazy enough you’d have thought they would want to get rid of me quickly. Finally, we received a vague “go to Tor 25” pronouncement in a hushed whisper from one guy dressed as a janitor but wearing a Rolex. We also had to get our car, though, before the car people split, so we had to split. Nat took a cab (with a cabbie who milked her for most of our existing Euros) to Tor 25, and I took a shuttle to get the car at the Holiday Inn Express. We said our goodbyes, knowing we’d never see other again. In this life, at least.

However, the Peugeot lease gentleman at the Holiday Inn Express (in a basement room—I thought I was getting kidnapped when walking down the hall), calmed me with the cool German-ness I’d expected from the beginning, put me in our rental car, and gave me a super easy to follow map back to the airport. Whew. Of course, when I drove up to Tor 25 (anyone who can navigate the Franfurt airport without sleeping for as many hours as me deserves a medal. Or a drink.) they looked at me as if I was a terrorist. And when I exasperatedly said “dogs” to one of the gunmen (or the gate guard—it’s all a bit hazy), they waved me off, mumbling “Tor 26, Tor 26.” During all this, by the way, all I could think of was the short-lived DC 70s adventure/barbarian/long-haired-guy-in-animal-skin-underpants comic Tor (mentioning this for pals Philip and Markie B, who may be the only ones geeky enough to get the reference).

When I get to Tor 26, the fun really starts. Nat’s pacing outside, insane-like, thinking she’d never see me again. Once I assure her I’m not a ghost, she starts to tell me about German bureaucracy and how it relates to dogs. I always thought the American government had a death-grip as the red tape champion, but wow, the Germans make us look like pikers when it comes to paperwork. At Tor 26, we had to go back and forth between two offices on the same floor at least 10 times, waiting in line each time, paying Euros each time, getting stamps each time, cursing each time under our breath, trying to reason without screaming with obviously underpaid and pissy folks each time, and never once seeing the dogs. This went on for at least 40 minutes after I’d gotten there (longer for Nat before I showed), and then they sent us to another building about 10 minutes away, with an electronic badge to get through the revolving gates. Just one badge though, so only Nat could go while I waited by the gates as the most un-smiling people in the world walked through this way and that, glaring at me (again—as if I was a terrorist. Which maybe I looked like by then?). After she got back through the gates (about 20 minutes—where she had to plead for our “fighting” dogs with a woman who probably owned a pack of killer German Shepherds) we had to go back to the hellish Tor 26, wait in line at the one of the offices again, then go to (honestly) a third office to get more stamps, and where, after being asked if they bite, Nat had to put on a full body suit (no joke), and then finally . . . got to get the dogs.

The pups had been let out of their crates into a horse stable, so they got to stretch and drink a sip or two of water, but dang, they were happy to see us. And by “us” I mean the sun, the sky, the scraggly tufts of grass in the parking lot, the lamb lung we smuggled in our carry-ons, and then Nat and I. In that order. After that, it was just a matter of playing a game of Tetris with the car, trying to fit luggage, crates, and us in while three creepy Germans just stared at us from three cars away. Thanks for the help, Germans. But we were on the road by 1 (our flight was in at 9:15, by the way. A mere three hours and forty-five minutes to get the dogs. And yet some people use the phrase “German efficiency” without laughing). Then we had a short stop to get gas, and to get some sandwiches that didn’t look great but tasted divine:




After that, it was a rapid seven hour drive to Milan through the German countryside, the Swiss mountains, and the Italian motorways. Things I learned along the way: Germany has a lot of road construction, and a lot of rest stops. Many of the rest stops don’t even have restrooms, but do have a lot of tree-y areas for dogs to run around in:



The regularity of these rest stops makes me think Germany also has a lot of gentlemen on the down low (if you know what I mean). Cause the one we stopped at was assignation central—truckers, look for kilometer 146. Other things I learned: the Swiss don’t want to see your passport, dog papers, or anything when you come into Switzerland, but do want you to buy a 40 Euro toll pass. The final thing I learned was that the waiter (I wish I would have gotten his name) at the Holiday Inn Milan-Assago (the finest dog-friendly hotel on the highway) restaurant is a champ. They have a buffet thingy going there, and he was shutting it down by the time I showed up salivating, but he still let me load up, didn’t look askance when I said I was a vegetarian, and let me take everything back up to our room so we could chill with the dogs. So, our first meal in Italy:




The next day, we cruised through Italy, and made it without a hitch (though with a wrong turn or two). And now here we are:


*Whoever said this first obviously never left their house.

Tuesday, September 28, 2010

Six Bar Tools I’m Taking to Italy

As someone who writes home-entertaining books (and articles and such), going away for seven months to Italy involves some planning of the bar tool sort--meaning, I can’t leave certain tools at home. Yeah, I’m a bar baby, or too spoiled, or just a glutton for traveling heavy and breaking my rented car and my permanent back. It’s not that I think I couldn’t make slurpable drinks during the next seven months without the following seven drink-making devices (at least I think I could), but I’d just feel so naked behind the bar (or at the counter). And not in the good “making-drinks-naked way.” And I need to make pretty drinks for my other blog as well. So, here’s a look into my suitcase.

1 and 2: Cocktail Shaker and Jigger
The below is my most-utilized cocktail shaker, the WMF Manhattan stainless steel cobble-style shaker. I love both how it fits me, and how it has a little elegance in its lines. It also packs up nice, and since I’ve used it almost every day for the last 10 years, isn’t something I’d leave behind. The jigger alongside it keeps me honest on measuring, and also keeps the shaker company.


3: Fine Strainer
A good fine strainer is used for drinks that contain fresh juice (which should be the only juice you use). I wanted to bring a juicer to go with it, but decided at the last minute that squeezing would work as long as I took the fine strainer to ensure no chunky-ness gets into the drink (or teeth).


4: A Hawthorne Strainer
This is the Oxo strainer, very portable, and a necessary extra just in case the built-in strainer on my shaker gets overwhelmed by the amount of drinks being made, or the fruit in them, or anything else. Can also work if I decide to use another shaker when out and about. A generally handy item to have, and small enough to not worry about packing.


5 and 6: Pug Muddler and Stir Spoon
Just in case you don’t know, a muddler is a sturdy baseball-bat-looking item used to ‘muddle’ fruit, herbs, spices, and to knock people on the knuckles if they try to steal your drink. Mine is a Pug muddler, which means it was made by hand with care by a gentleman named Chris Gallagher. It’s made from Mexican Rosewood (or Bocote), and is a substantial and beautiful thing, and one which, between us, I paid more than I would tell you for—but look at it! Pug muddlers aren’t available in stores, but you can email Chris directly if you want one (and you should), at jcgallagher08 @ hotmail . com (removing the spaces). The stir spoon is one of many I have, needed for stirring drinks.


7: Square Ice Cube Trays
I can admit it: I am addicted to perfectly square ice cubes. I can’t be completely happy without them (okay, okay, that’s going overboard. But I am awfully fond of them, and how them both melt slowly when whole and crack perfectly when smacked with the Pug Muddler, making them the ideal ice for the home bartender). My ice cubes are made in the the Tovolo Perfect Cube silicone ice cube tray, and I’m hoping they don’t get swiped when going through customs. Because customs agents probably want perfect ice cubes, too.

Monday, September 27, 2010

What I Can’t Wait For: A Spritz at 5

Well, I haven’t been able to post nearly enough (or at all, really) on the Six Months yet, due to getting ready to actually leave (as well as getting ready for the release reading for In Their Cups: An Anthology of Poems about Drinking Places, Drinks, and Drinkers, which was last Sunday, and the release event for Champagne Cocktails: 50 Cork-Popping Concoctions and Scintillating Sparklers, which is Friday). But every day I think about the upcoming trip of course, and think about things I can’t wait to do when we get there. Many times a day actually, at different hours, but around 5 I tend to think of one specific thing: the Italian Spritz. The reason it happens around 5 is because the last time we were in Italy (with pals, and talked about here on my boozier blog), Nat and I got into the Italian habit of stopping by a neighborhood bar (first in Bologna) in the pre-dinner and post-work hour for a Spritz. While there are various theories about garnishes, the Spritz is basically the lovely, light Italian liqueur Aperol, usually over ice, and topped with Italian sparkling wine Prosecco—with either an orange slice or an olive depending on where you are drinking at, both bar and region. It’s a fantastic late afternoon/early evening sipper, both in taste and appearance.

Serves 4

4 to 8 ice cubes (optional)
6 ounces Aperol
Chilled Prosecco, or Moscato d'Asti, or Asti Spumante
4 green olives (unstuffed) for garnish (optional)
4 orange sliced or wedged for garnish (optional—but at least have them or the olives)

1. If the Prosecco isn’t well-chilled, or if you’re feeling overly-heated, or you want to have it like you’d get it served in Italy, place 1 or 2 ice cubes each in four flute glasses. Add  1-1/2 ounces Aperol to each flute.

2. Fill the glasses almost to the rim with Prosecco or other Italian sparkling wine. Garnish with each with an olive and an orange slice or some combination thereof.

Thursday, September 9, 2010

What I Can’t Wait For: Da Cesari Ravioli


As we get closer to leaving on our Italian adventure (departure date: October 5th), I’m not only thinking about what I have to take (and will post about that, too, but one hint: ice cube trays), and what we have to get together for the dogs (big crates, to start with, for the flight), but also have been spending lots of time ruminating over what I can’t wait to do, and to have, when we get there. This will be our fifth trip to Italy, and while we have lots of favorites in our Lisciano Niccone neighborhood, since we’ve stayed there for at least a few days every time we’ve been, we also have some favorites we can’t wait to get back to in other Italian locales, since we’ve also visited a number of other spots. And by “favorites” I mean both towns and cities and artistic vistas and such, but also specific dishes and drinks, which I’ll blog about as they start to overwhelm my imagination. The first, and a dish I’ve been dreaming of since the night after I ate it, is the Ravioli di Zucca at Da Cesari in Bologna, at Via de’ Carbonesi 8. Da Cesari is, to my mind, one of the must-stops on a culinary tour of Italy (and the spot of one of the best meals I ever had). Da Cesari is over 100 years old and family owned, with all the produce from the family farm and all the wine made by the family, too (we had an especially lush and delicately frizzante Laumbrusco). The staff is incredibly friendly and helpful (even bringing out the house digestif, which was a berry and herbal liqueur in a bottle that is frozen within a block of ice that has berries and leaves suspended in the ice), and everything we had to eat over the few hours we were there was delicious. But my favorite was the Ravioli di Zucca. It had solely a swirl of olive oil and parmigiano-reggiano on top, which is good, because with truly perfect homemade pasta, cooked to al dente excellence, you don’t need or want much in the way of sauce. After that first ethereal munch into the pasta, you hit the pumpkin filling, which is creamy without sacrificing bright flavor. It may have been the best ravioli I ever consumed (and believe me, I consumed every last smidge), and I can’t wait to taste it, and visit Da Cesari. Even though Bologna is about 3 hours away from Ciaro Chielo, we plan on making the trip before too long after we get to Italy (and don’t worry, we’ll post about it here).