|Vineyard at Il Salicone|
Our Saturday field trip found us walking down leaf strewn roadways, past grapevines whose leaves are changing from green, to gold, to brown. Wild grasses sparkle in the sun and we chatter as hungry women will do in anticipation of a classic Tuscan lunch. Nicoletta, our gracious hostess for Plate to Page Tuscany not only manages the villa, providing our much needed morning coffees and teas, but is also an expert winemaker. Imagine, this life she has created for herself after years of being an accountant, behind a desk. Makes you think any dream is possible, doesn’t it?
|From dark to light|
|How would you like to have one of these at home?|
|Leek, Pancetta and Cheese Frittatas|
|Salicone Rosso di Tuscana|
|Nicoletta's Ribollita -- All Gone!|
|Work begins again|
Plate to Page Tuscany Trivia (feel free to add to this list!)
- Who asked, "Is sex or good deep powder skiing better?"
- Name the other soccer (futbol) coach.
- Who announced, "I'm greedy."
- Who coined the phrase, "Pepper-azzi" ?
- Which of the P2P Organizers cringed when Abba started playing?
- Which participant brought a different treat for nearly every meal?
- Whose food writing was so sensual, passionate in English that it would probably be banned in her native Italian?
- How many wireless networks did it take to tweet moment by moment coverage from Il Salicone?
- What is the color of our Contessa's glasses?
- What kind of mushrooms went into Ilva's risotto?
- Who came from and who visited Malta recently?
- What newlywed just built a new home with a kitchen window view onto greenspace?
- Who thinks her brother is a better baker than herself?
Back at home and it has been two weeks since that lovely sunny afternoon. Time to get cooking.
“Ribollita means “reboiled.” A traditional ribolitta, rich with vegetables and legumes, is slowly simmered, then allowed to rest. Chunks of day-old bread are stirred into the soup and it is reboiled..... This is the epitome of a well-rested soup.” Lidia Bastianich, Lidia’s Italian-American Kitchen, Ribolitta, page 94.
Using this recipe as my basis with cannellini beans, onions, kale, savory cabbage, carrots, potatoes and swiss chard, pumped up a notch with some red chili flakes and small amount of sweet Italian sausage. Makes a huge quantity, about 7 quarts! Enough to reboil again and again.