Last weekend I was invited to Umbria (a region in central Italy) along with six other wine, food, and travel bloggers, to participate in a three day educational tour. You can read about this incredible experience and get some travel tips :: consigli di viaggio from my previouspost about Umbria.Now, let’s talk about a delicious traditional dish I tried called Scafata. Oh my, if you haven’t tried this Italian stew with fava beans :: fave you are in for a treat!
Fava beans, or broad beans as they are often called, are the oldest known beans. Like lentils, they are used in various European and Mediterranean dishes. Fava beans grow in a soft fuzzy pod :: baccello, but are much larger than peas. In France and America it is custom to peel the transparent skin off the bean, but here in Italy, we just shuck them from the pod and eat them raw, or cook them in various dishes.
Fava beans are the main players in this dish. From here you can toss in a variety of seasonal vegetables. I’ve used a sweet Tropea onion, freshly shelled peas and a large bunch of Swiss chard ::bietole. Asparagus would work well, which I unfortunately didn’t have on hand.
Scafata is good when eaten warm right after being cooked, but like many great Italian dishes, it becomes absolutely darn right mouthwatering when made a day or two ahead and eaten cold or heated up. The traditional recipe doesn’t call for cheese :: formaggio, but Mr. Italicano tried it with grated Parmesan as well as a spoonful of Burrata, which were also great variations.
"Scafata" is a traditional dish from Umbria, Italy that is loaded with vegetables and perfect for summertime.
Cuisine: Italian
Serves: 4-6
Ingredients
2 tablespoons extra virgin olive oil
1 garlic clove, finely chopped
1 red or Tropea onion, finely chopped
3 cups (400g) shelled fava beans (or frozen)
2 cups (285g) shelled peas (or frozen)
13.5 oz (400g) cherry or datterini tomatoes, without the skins*
12.5 oz (350g) Swiss chard, chopped
1 handful basil or mint, chopped
Salt and freshly cracked black pepper, as needed
Grated parmigiano reggiano (parmesan cheese), as needed (optional)
Instructions
Bring a medium pot of water to boil. Don't add salt to the boiling water as the peas and fava beans will toughen up. Salt the dish at the end of the recipe.
Put the extra virgin olive oil in a skillet. Add the garlic and onion and cook for a few minutes over medium heat.
When the water is boiling, cook the fava beans for 2-3 minutes then drain them (reserving the hot water) and put them in the skillet with the garlic and onions. Add the tomatoes, swiss chard and half of a ladle of the hot water. Cover the skillet and cook for 15-20 minutes, stirring occasionally and adding more water if necessary to keep the mixture from sticking to the pan.
Now that the stew is ready, bring the water reserved back to boil and cook the peas for 1-2 minutes; drain and add to the fava mixture. Add the basil or mint, salt and pepper to taste. If desired, add the parmesan cheese. Cook for 1-2 minutes. Serve warm o cold. This dish is best made a day or two in advance and eaten cold or reheated.
*To easily remove the tomato skins, stick the tomatoes in the freezer over night and run them under lukewarm water to remove the skins; or, boil them for 1 minute and then run them under cold water and the skins will easily come off.
I have a confession to make. Before traveling, my geographical knowledge of Italy was limited to four cities: Rome, Florence,Venice and Milan, and one region: Tuscany. I knew these cities and region thanks to Hollywood movies, fashion or art, but had no idea of the paradise :: paradiso waiting for me in other areas of Italy…like Umbria.
Umbria? Where is Umbria?, you may be asking yourself. It is a region in central Italy bordered by Tuscany to the west, Marche to the East and Lazio to the South. Still to this day, the most famous city, Assisi, often times gets more press then the actual region of Umbria as a whole, which has countless historic sites, great gastronomy and wine and infinite options for nature lovers.
I discovered thiscuore verde d’italia, or “green heart of Italy” as it’s often called, last week when I was invited by La Strada dei Vini del Cantico and Terre dei Bulgarelli, along with six other wine/food/travel bloggers on an educational tour based on sustainable tourism and food and wine.
Photo Credit: Giusi Carai
We were picked up at the train stations in electric cars from Umbria Green Card.I’ve never been in an electric car :: macchina electric, but I’ve always appreciated the idea of traveling without polluting the air. The first thing I noticed when we took off was the silence. In the backseat I lost myself in a trance watching the forests, valleys, rolling hills, meadows, vineyards and castles pass me by. The silence made everything much more intense and all of the vibrant colors melded together like a Claude Monet painting.
Just as the panorama flew by while driving in the car, our weekend as well passed in a hurry. What is the phrase? Oh, yes. “Time flies when you are having fun.” So true. Yet, the magic thing about traveling is that you can always bring with you the memorable moments and emotions you experienced. I will always remember my first sip of Sagrantino di Montefalco DOCG del 2007 that was tannic and intense with a rich bouquet of red fruits, cinnamon and soil. I won’t ever forget our trip in an electric jeep on a day that was almost 80°F; sunshine kissed our faces as we drove through the vineyards and olive groves :: oliveti that were over 400 years old! The first bite of “scafata”, a traditional stew made with fava beans, left such an impression that I couldn’t help but make the recipe when I returned. Then, of course, there were all the wonderful conversations with the other bloggers and event organizers who I connected with and shared the same thoughts and values.
Exploring the lands, getting to know the locals, discovering their traditions and history :: storia and enjoying yourself during every moment is what traveling is all about. Umbria left me with great emotions and I invite you to go there to understand why!
Here’s a few websites that can help you organize your next trip to Umbria and a few places not to miss!
Highlight: Fantastic farm-to-table food or as they say in Italy “Kilometer 0.” A typical dish from Umbria that is not to be missed is “La Scafata” made with fava beans.
Highlight: Electric jeep tour through the vineyards and olive groves with a wine and olive oil tasting on their eco-friendly terrace, which is made from recycled woods and unused corks.
Highlight: Their “Vero Amore Sangiovese Passito”, or “True Love Sangiovese Passito”, which is a sweet wine made from Sangiovese grapes and is perfect to pair with chocolate or other desserts.
Highlight: The tour in the vineyard and winery with a detailed description of their sustainable practices. Not to miss: a bottle of their “Freccia degli Scacchi”.
Last week here in Correggio (Emilia-Romagna, Italy) it was hot and humid, but now it’s rainy and cool outside. It feels good to wear a sweatshirt and Mr. Italicano’s big warm blue sweatpants. I don’t think I will every get use to the humid air that steals my energy like a sneaky pickpocket ::borseggiatore steals wallets on the crowded metro. Before you know it, what you had is gone. Such injustice, I tell you.
I’m in my Italian kitchen—5500 miles from Seattle, but I feel like I am there. I look out my window and see the same dreary grey sky that I spent so many years staring out at from behind closed windows of all shapes and sizes in libraries, offices, coffee shops, restaurants, gyms and various apartments. Some may hate this drab ::scialbo weather, but I find it comforting and soothing. It’s as though I am nestled by big pillows of sheep fur, the sensation is so cozy that it makes me want to curl up and read and write or relax cooking with a warm cup of tea and some mellow music.
I think of Mr. Italicano as I snap open these peas for this quinoa salad. He’s gone off to the Adriatic Sea for a sailing course. Poor him. Every time he goes he encounters bad weather and an angry sea :: mare. Yet, maybe it’s for the better. As a good English proverb says, “A smooth sea never made a skilled sailor.” How true this is, and so applicable to our daily lives. The challenges we face, the obstacles we have to hurdle are the things that benefit us in the future. It is this hope that I can realize my dreams and passions that helps me to not give up when things get tough, reminding me that these challenges will only make me stronger. (Even though it’s not always easy!)
I am making a big bowl :: ciotola grande of this quinoa salad with shaved asparagus and peas. It’s the perfect healthy dish to warm me up today, and we’ll eat it cold tomorrow when my hungry sailor returns. I hope you have a great weekend wherever you are and enjoy your day, rain or shine!
This wholesome quinoa salad with peas and shaved asparagus is perfect for healthy weeknight dinners or a large get-together.
Serves: 6-8
Ingredients
For the quinoa:
4 cups water
2 cups (370g) quinoa
1 tablespoon extra virgin olive oil
2 cloves garlic, peeled
30 stocks of asparagus, ends snapped off and shaved
1 cup shelled peas, fresh or frozen
For the parsley basil pesto:
2 handfuls Italian flat leaf parsley
2 handfuls basil
1 small lemon, juiced
⅓ cup extra virgin olive oil
2 tablespoons pine nuts (or walnuts)
1 clove garlic, finely chopped
Salt and black pepper, to taste
Instructions
Bring a medium saucepan of water to boil. Add the quinoa, cover, lower the heat to simmer, and cook for 15 minutes. Remove the saucepan from the heat with the lid still on and rest for 5 minutes.
In the meantime, make the parsley basil pesto. Toss all of the ingredients into a food processor or use a hand immersion mixer and mix until smooth. Add more extra virgin olive oil if needed to arrive at a runny consistency.
Heat the extra virgin olive oil in a large skillet over medium heat then add the whole garlic cloves and shaved asparagus. Cook for 2-3 minutes then add the peas and cook for an additional 2-3 minutes. Discard the garlic.
Fluff the quinoa with a fork and pour into a big serving bowl. Add the asparagus, peas and parsley basil pesto and stir until combined. Serve warm or cold. A great make-ahead recipe for large gatherings.
This past weekend I lead a cooking show at Toma & Tomi, a beautiful gourmet cheese shop in Carpi, Italy. In a stunning setting with a lovely crowd, I showed how to make my rusticSwiss chard, gorgonzola and feta tart as well as sweet andsavory pancakes. It was a splendid evening with wonderful company, good food and wine and lots of chit-chat about cooking. Here is a short video of the evening.
If you have the opportunity to visit Carpi, definitely stop by Toma & Tomi for a glass of wine and a cheese board and enjoy the artsy and inviting atmosphere. Or, grab some cheese and crackers to-go for a lovely picnic in a nearby park.
The owner, Loanna Giroldi, is an expert about all the in-season cheeses and her shop is also full of a wide range of other artisanal and organic products, as well as shelves of fabulous cookbooks. It is also a perfect space for moms’ because while you enjoy a happy hour, there is a dedicated space for the kids to play with books, games and an extra large chalkboard to draw on.
A big thanks to Loanna for hosting me, Arianna Gandolfi for organizing the event and to everyone who participated!
Whenever I travel to a new country, I make it a rule to eat only local food. I see it as a chance for me to learn, discover and explore a culture through its gastronomy :: gastronomia. After all, I never know if I will be back. I fear that I might miss out on some spectacular dish or some new flavor sensation that will push my tastebuds to a new level.
Years ago, when I was traveling with my friend Suzanne in South East Asia, we stuck to this rule. From what I recall, we only cheated a few times: Mexican food in Vietnam (it was just too irresistable); and, maybe a Starbuck’s coffee in an airport or two. Apart from those few occasions, we spent six months together traveling to over nine countries, eating like locals. We shopped at rowdy markets, ate street food ::il cibo venduto per strada every chance we could, participated in cooking classes and arranged home stays so we could stay and dine in some local’s homes and get a real authentic experience of the culture.
For me, food is not just a way to nourish :: nutrire my body, but a way for me to satisfy my curiosity and, more importantly, a way for me to remember. A lot of my memories of a country are associated with food. That is just how my brain works. After month or even years have passed after a trip, I usually can never remember the historical sites or famous works of art in museums, but I can remember the memorable food that I ate.
These spring rolls bring back great memories of Thailand. I am on Railay Island. It is dark out, but Suzanne, Brian (another friend who was traveling with us for a few weeks) and I use our head lamps to keep from tripping on the dirt and stone path leading to an open air restaurant tucked a hundred yards inland. We walk up the stairs and find a table by a railing on the expansive porch. We sit on dark wooden stools and look out towards the Andaman Sea where we can faintly make out the waves crashing on the beach. Wafts of mosquito spray, sweet flowers and thai spices fill the air. Oh, that sticky air that makes your face shiny and your clothes cling to you. We order our food and shortly afterwards, our appetizer ::antipasto arrives: fresh spring rolls. I take a bite.
Now I find myself back in my kitchen. I am alone…no friends, sea or humid air; but, for a fleeting moment I was there. With a bite of these spring rolls :: involtini primavera I had been transported back in time to a country thousands of miles away. I had been sitting with my dear friends and enjoying an incredible meal in a foreign place. I never knew when I would have gone back to Thailand, but today for a moment, I did.
These spring rolls are a light and easy-to-prepare appetizer; perfect for spring and summer.
Ingredients
2 oz (100g) vermicelli noodles
2 carrots, cut into julienne
1 cucumber, cut into julienne
Avocado, cut into julienne
Basil, roughly chopped
12 rice papers
1 bowl warm water
Instructions
Bring a medium pot of water to boil. Put the vermicelli noodles in a large bowl. Once the water is boiling, pour it onto the noodles and let them soak for 4-5 minutes. Drain and let cool.
Set up your work station with the noodles, carrots, cucumber, avocado, basil and warm water. You’ll also need a cutting board to roll and cut each spring roll.
Soak one rice paper at a time for about 10 seconds then place it on the cutting board. It should be pliable but not too wet it tears. Load the rice paper with a small amount of rice noodles, carrots, cucumber, avocado and basil. Fold the sides in and then roll tightly. Cut in half. Repeat with the remaining ingredients.
Serve with soy sauce, peanut sauce or chili sauce.
Last weekend I was invited to Umbria (a region in central Italy) along with six other wine, food, and travel bloggers, to participate in a three day educational tour. You can read about this incredible experience and get some travel tips :: consigli di viaggio from my previous post about Umbria. Now, let’s talk about a delicious traditional dish I tried called Scafata. Oh my, if you haven’t tried this Italian stew with fava beans :: fave you are in for a treat!
Fava beans, or broad beans as they are often called, are the oldest known beans. Like lentils, they are used in various European and Mediterranean dishes. Fava beans grow in a soft fuzzy pod :: baccello, but are much larger than peas. In France and America it is custom to peel the transparent skin off the bean, but here in Italy, we just shuck them from the pod and eat them raw, or cook them in various dishes.
Fava beans are the main players in this dish. From here you can toss in a variety of seasonal vegetables. I’ve used a sweet Tropea onion, freshly shelled peas and a large bunch of Swiss chard :: bietole. Asparagus would work well, which I unfortunately didn’t have on hand.
Scafata is good when eaten warm right after being cooked, but like many great Italian dishes, it becomes absolutely darn right mouthwatering when made a day or two ahead and eaten cold or heated up. The traditional recipe doesn’t call for cheese :: formaggio, but Mr. Italicano tried it with grated Parmesan as well as a spoonful of Burrata, which were also great variations.
The owner, Loanna Giroldi, is an expert about all the in-season cheeses and her shop is also full of a wide range of other artisanal and organic products, as well as shelves of fabulous cookbooks. It is also a perfect space for moms’ because while you enjoy a happy hour, there is a dedicated space for the kids to play with books, games and an extra large chalkboard to draw on.
