Italy withdrawal !

January 19, 2010 – Ladysmith, Canada

We returned from Italy barely 3 months ago but we are already beginning to show signs of Italy withdrawal. Luigi (aka SaltairDigital) has been torturing me with his newly produced videos of our favourite spot in Tuscany – Agriturismo Poggio Asciutto. It just makes me want to go back…NOW!

Here’s a link to the Poggio Asciutto video:

http://www.youtube.com/watch?v=TOnXbr0vJZM

Oh, while I am at it…here is a link to Luigi’s video of the Cat Sanctuary in Rome:

http://www.youtube.com/watch?v=l8I1zsd578o

In the meantime…I am going to post Eva’s Schiacciata con l’uva recipe. I asked Luigi to translate “schiacciate” – he said “squashed bug” or something like that. Don’t ask a wildlife biologist to translate food recipes! MY translation is: a sinfully juicy wine grape cake. Now, beware, this recipe was given to me during my Poggio Asciutto cooking lesson and it is in MY handwriting and MY translation so…no guarantees.

SCHIACCIATA CON L’UVA

2 cups chopped walnuts

1/4 cup fresh rosemary (stripped stems)

1 cup canola oil (not olive oil)

pinch salt

Combine above ingredients and bring to boil…Note the nice aroma of rosemary as it boils. (oh this is torture) Remove from stove and let cool.

Combine 400 gms sugar & 2 eggs. Beat with mixer until sugar is dissolved.

Add 1 1/2 cup milk

Allora (I learned this Italian word in our class so thought I should use it here – it sort of means “and now….” – I didn’t ask the biologist to translate this time)

In separate bowl combine:

500 gms flour

2 1/2 pkgs yeast

2 1/2 pkgs Oetker vanilla sugar

Combine oil/rosemary, milk/eggs with flour. Beat until silky like a cake batter.

Fold in 1 – 1 1/5 kilo freshly picked Sangiovese grapes (now this is a good reason to be in Chianti in the fall !)

Butter & flour a large oblong pan

Put in oblong cake pan. Bake for 27 minutes at ? 350. Let cool in oven.

Cut into large squares and devour.

Good luck with the recipe…




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