Daily Excerpt from Diary of a Tuscan Chef!

Today's excerpt form Diary of a Tuscan Chef is the recipe for Frutti di Bosco con Zabaglione, which is a delicious dish of summer berries with zabaglione. This dessert is perfect for the summer time when berries are in season and a sweet dessert is the perfect way to end a meal on a warm day.

Frutti di Bosco con Zabaglione
Summer Beries with Zabaglione
(SERVES 4)

4 egg yolks
¼ cup sugar
1 ¼ cups Vin Santo or dry Marsala
4 cups raspberries or other fresh berries

Place the egg yolks, sugar, and Vin Santo or Marsala in the top of a double boiler over simmering water, and beat with a wire whisk until the mixture becomes thick and creamy and doubles in volume. (The zabaglione must not be made over direct heat. If you don’t have a double boiler, bring water to a simmer in a saucepan and beat the zabaglione in another pan, over the simmering water.) It will take about 5 minutes.
Spoon the berries into individual serving dishes, pour the zabaglione on top, and serve.

Daily Diary Entry

What a perfect dish to grill in the summertime!

Rosticciana di Maiale alla Griglia

Pork Ribs Grilled with Rosemary

1/3 cup chopped fresh rosemary

8 cloves garlic chopped

salt and fresh ground black pepper to taste

4 1/2 pounds pork ribs, cut into separate ribs

1 cup white wine

Rub the rosemary, the garlic and the salt and pepper into the ribs. Cover them and let them marinate at room temperature for 1 to 2 hours.

Heat an outdoor grill. When then grill is hot, cook the ribs approximately 20 minutes , turning them often. Remove the ribs to a platter, splash them with the wine, then return them to the fire and cook them for another 5 to 10 minutes. Then serve. If you don’t have a grill, you can place the ribs in a broiler pan and broil in the oven instead.

Daily Excerpt from Diary of a Tuscan Chef!

Today's excerpt from Diary of a Tuscan Chef is the recipe for Pasta alla Moda di Mezza Estate, which is a Midsummer-Style Pasta. This dish is perfect for the warm weather summer months that are upon us, and is delicious served warm or cold. Try this truly Italian dish in your own cucina to add some Tuscan flavor to your summer!

Pasta alla Moda di Mezza Estate

Midsummer-Style Pasta

(SERVES 4 AS AN APPETIZER)

4 medium, ripe tomatoes

1 tablespoon kosher salt

3 quarts water

1 ½ tablespoons plus 2 teaspoons salt

½ tablespoon each finely chopped fresh oregano, thyme, marjoram, and basil

½ bunch arugula, washed and chopped

½ teaspoon crushed red pepper flakes

2 small cloves garlic, peeled and crushed

3 tablespoons extra-virgin olive oil

½ pound fusilli or other short pasta

4 tablespoons freshly grated Parigiano-Reggiano cheese

Chop the tomatoes and layer them in a colander. Sprinkle them with the kosher salt and let them sit for 2 hours, stirring occasionally. This will draw the extra water out of the tomatoes and make their flavor more intense.

In a large pot, bring the water to a boil, then add 1 ½ tablespoons of the salt. Transfer the tomatoes to a bowl large enough to hold all the ingredients, and add the remaining 2 teaspoons of salt, the herbs, arugula, red pepper flakes, garlic, and olive oil. Cook the pasta until it is al dente, then drain and toss it with the sauce and the grated Parmigiano-Reggiano. Serve. (This dish is also good served cold.)

Daily Excerpt from Diary of a Tuscan Chef!

Today's excerpt from Diary of a Tuscan Chef is the recipe for Insalata di Crescione e Fagioli, which is a watercress and bean salad. While this recipe may prove to be relatively simple in comparison to a number of the dishes found in Diary of a Tuscan Chef, it is just as delicious and one hundred percent Tuscan! Try this tasty salad in your own cucina tonight!

Insalata di Crescione e Fagioli

Watercress and bean Salad

(SERVES 4)

2 ½ tablespoons red wine vinegar

Salt and fresh ground black pepper, to taste

½ cup extra-virgin olive oil

14 cup cooked cannellini beans

½ cup chopped tomato

3 tablespoons chopped red onion

8 cups well-washed watercress

Croutons, for serving

In a small bowl, whisk together the vinegar and the salt and pepper. Whisk in the olive oil. Mix together the beans, tomato, red onion, and watercress, and toss with a few tablespoons of the dressing.

Divide the salad among 4 plates. Sprinkle with croutons and serve.

Daily Excerpt from Diary of a Tuscan Chef!

Today's excerpt form Diary of a Tuscan Chef is a story that tells of the sacrifices the Casella family made in order to keep their restaurant running. In particular was Cesare's ever changing sleeping situation that was altered by the amount of business that Vipore drew in. Read this anecdote to see how the Casella family's love for food reigned supreme in their household!

Alla Conquista del Letto

In Search of a Bed

When Mama and Papa bought Vipore, it was an old inn, with three rooms and a restaurant upstairs, and a bar downstairs. Since we wanted more space for the restaurant, we converted the stanzina della televisione, “the small room with the TV” into an extra dining room. Six to fourteen could fit in the stanzina to eat, but if it was more than ten, we had to move the TV into my room, the stanza del fuoco, “the fire room,” which was exactly above the kitchen, toasty and warm in winter and burning hot in summer. But when Nonna Cesarina came to live with us, everything got moved around. Papa gave Cesarina the stanza del fuoco; I got a Murphy bed and was moved into the stanzina della televisione.

Unfortunately, the stanzina della telvisione always got booked up, especially on Friday and Saturday nights. It was small and intimate and everyone loved it for private parties. For me, that meant not being able to go to sleep until the people finished eating. I rarely lasted that long, and insteadI would crawl into the space under the refrigerator where there were sacks of bread I could use as a pillow. In the summer, I liked the copanna, the shed where we made tordelli and stored the big vats of wine. It was cool, and there was Billy, our dog, as a pillow. I used other places, which meant that after everyone had gone, Mama and Papa had to search high and low to find me to put me to bed.

Daily Diary Entry

Today’s recipe is an all-time favorite. The quintessential paring of traditions. Enjoy! We certainly will...

Tiramisu

Serves 8-

You can also layer the tiramisu in a rectangular serving dish, starting with a layer of ladyfingers, then mascarpone, then cocoa. Finish with cocoa sprinkled on top.

6 eggs, separated

7 tablespoons confectioners’ sugar

1 1/2 lbs mascarpone cheese

1/4 cup grappa, brandy, or vin santo

1 1/2 lbs ladyfingers

3/4 cup cold espresso

3 tablespoons unsweetened cocoa powder, or 4 ounces bittersweet chocolate, grated

In one bowl, beat the egg yolks with the sugar, then fold in the mascarpone and the liqueur.

In the bowl of an electric mixer, beat the egg whites until they are stiff and form peaks. Fold the whites into the mascarpone mixture.

Dip the ladyfingers into the espresso and drop 2 into a wine glass. Spoon the mascarpone over the cookies and sprinkle cocoa powder or grated chocolate on top. Chill several hours before serving.

Daily Diary Excerpt

Today’s excerpt is a perfect meal for weather we can’t wait for.

Enjoy!

Controfiletto Di Manzo alla Moda di Mezza Estate

Mid-summer Rib-eye Steak

serves 4

4 cups well washed arugula

4 medium sized tomatoes cut into bite size chunks

2 2/3 tablespoons balsamic vinaigrette

salt and fresh ground black pepper to taste

2 (18-20 ounce) shell, New York, rib-eye, T-Bone or strip steak with bone -in.

2 tablespoons extra virgin olive oil

Preheat the broiler. Arrange the arugula on 2 plates.

In a small bowl, mix the tomatoes with the balsamic vinegar, and add salt and pepper.

Salt and pepper the steak on both sides. Be especially generous with the pepper. Place the meat under the broiler. Cook for 5 or 6 minutes on each side, or to desired doneness. Remove from the oven and trim the meat. Arrange the tomatoes on top of the arugula. Cut the meat into 1/2 inch thick slices and arrange on top of the salad. Drizzle each plate with olive oil and serve.

Daily Excerpt from Diary of a Tuscan Chef!

Today's excerpt from Diary of a Tuscan Chef is the recipe for Garganelli con Tonno Fresco, which is a dish of Garganelli with fresh Tuna. This meal brings the flavors of the Italian seaside to your dining room table, in a dish that is sure to please. Try this recipe in your own cucina for a truly Italian meal.

Garganelli con Tonno Fresco

Garganelli with Fresh Tuna

(SERVES 4 AS AN APPETIZER)

3 quarts water

1 ½ tablespoons salt plus extra to taste

½ pound garagnelli or penne pasta

1 ½ tablespoons chopped garlic

2 tablespoons chopped fresh oregano

3 tablespoons extra-virgin olive oil

¾ pound tuna steak, cut into ½-inch chunks

1/3 cup white wine

1 cup chopped tomato

2 tablespoons chopped fresh Italian parsley

Fresh ground black pepper, to taste

Bring the water to a boil in a large pot. Add the 1 ½ tablespoons of salt and the garganelli.

Place the garlic, oregano, and olive oil in a large sauté pan and heat over medium until the garlic starts to color, about 5 minutes. Add the cut-up tuna and stir so the fish browns evenly, 3 to 4 minutes (depending on how well you like your tuna cooked).

When the pasta is al dente, drain it and keep warm.

Add the white wine to the tuna sauce and let it reduce, about 2 minutes. Then add the tomato and cook for another 2 minutes. Stir in the parsley and salt and pepper. Toss with the pasta and serve.

Daily Excerpt from Diary of a Tuscan Chef!

In today's excerpt from Diary of a Tuscan Chef, Cesare describes an herb that is frequently utilized in cooking in Italy. But when he came to America and was not able to find this herb, he created a seasoning that works in very much the same way as the herb, and can be used in a multitude of dishes.

There's hardly a mushroom, artichoke, or zucchini dish in Tuscany and Liguria that doesn't contain nepitella, but unfortunately, you can't find that herb in any other region in the world. I've tried to reproduce the flavor here by mixing one-third fresh oregano, one-third fresh parsley, one-sixth fresh tarragon, and one-sixth fresh mint. I use it to flavor mushrooms, artichokes, and fish dishes.

Daily Excerpt from Diary of a Tuscan Chef!

Today's excerpt from Diary of a Tuscan Chef is the recipe for Fagottini di Zucchini, which is a Zucchini Pocket. While it may utilize a particular ingredient that is not exactly of Italian cuisine, this dish is a Tuscan treat that is sure to add the delicious flavors of zucchini to your meal!

Fagottini di Zucchini

Zucchini Pockets

Sour cream isn’t an ingredient you’d ever find in Tuscany, but it makes the pastry crust extra flaky. At Vipore, we make fagottini with homemade puff pastry, but it’s complicated to prepare. You can cheat with frozen puff pastry.

(MAKES 12)

2 cups sifted flour

1 teaspoon salt, plus extra to taste

¾ cup vegetable shortening

2 tablespoons cold water

2 table spoons sour cream

¼ cup extra-virgin olive oil

2 2/3 cups finely chopped zucchini

2/3 cup finely chopped shallots

¼ cup white wine

4 teaspoons finely chopped fresh oregano

4 teaspoons finely chopped fresh parsley

2 teaspoons finely chopped fresh mint

2 teaspoons finely chopped fresh tarragon

Fresh ground black pepper, to taste

1 egg, beaten

In a bowl, combine the flour with the teaspoon of salt, then cut in the vegetable shortening. Sprinkle the water and the sour cream over the flour mixture and work the dough into a ball. Refrigerate for 20 minutes.

Preheat the oven to 350 degrees. Place the oil, zucchini, and shallots in a medium-size sauté pan and cook over medium heat until the juices given off by the zucchini are nearly evaporated, about 7 minutes. Add the white wine, oregano, parsley, mint, and tarragon, and cook until the wine completely reduces, 8 to 10 minutes. The mixture should not be too dry. Add salt and pepper and let the mixture cool.

On a lightly floured surface, roll out the pastry to about a 1/8 – inch thickness. With a glass or a cookie cutter, cut out circles about 4 inches in diameter. Spoon about 1 tablespoon of the zucchini mixture into the middle of each circle. Brush the edges of the circles with the beaten egg and fold the dough over to form a half moon. Press down around the edge with the tines of a fork to seal the dough shut. Place the fagottini on a cookie sheet and brush the tops with the beaten egg. Bake for 15 to 20 minutes, until golden brown. Serve.

Daily Excerpt from Diary of a Tuscan Chef!

Today's excerpt from Diary of a Tuscan Chef is the recipe for Torta di Ricotta con Salsa di Fragole Fresche, which is a Ricotta Cheesecake with Fresh Strawberry Sauce. Simple to make and even easier to devour, this delicious dessert is the perfect ending to any Tuscan meal.

Torta di Ricotta con Salsa di Fragole Fresche

Ricotta Cheesecake with Fresh Strawberry Sauce

(Serves 8)

Il Ripieno

Filling:

1 ¾ pounds ricotta cheese

1 ¼ cups sifted confectioners’ sugar

1 ¼ tablespoons sifted cornstarch

1 ½ teaspoons vanilla extract

3 eggs

Grated rind of 1 lemon

La Pasta

Crust:

6 tablespoons sweet butter, cubed

3 tablespoons sugar

1 small egg

1 teaspoon cold water

¼ teaspoon salt

1 ½ cups sifted flour

Salsa di Fragole Fresche

Fresh Strawberry Sauce:

2 cups finely chopped strawberries

2 tablespoons sugar

To make the filling: Combine all the ingredients in listed order in the bowl of an electric mixer. Mix on medium-low speed for 15 minutes or until the mixture is smooth and well blended. Set aside in a cool place (not the refrigerator) while preparing the crust.

To make the crust: In a large bowl, cream the butter and the sugar until they are light and fluffy. Add the egg and the water and mix well. Add the salt, continuing to beat until the salt and sugar dissolve. Bring the mixture to the center of the bowl. Add the flour around the edge. Then slowly incorporate the flour into the butter-sugar mixture. Stir until it forms a dough and makes a ball. Sprinkle the dough with flour to prevent it from getting sticky, then refrigerate it for 1 hour.

Meanwhile, preheat the oven to 350 degrees. Butter a 10-inch springform pan.

To assemble the cheesecake: On a lightly floured surface, roll out a ¼-inch-thick, 1 1-inch circle of dough and fit it into the prepared pan. The crust should come up to the sides of the pan slightly. Pour the cheese mixture into the pastry-lined pan.

Bake the cheesecake for 30 to 40 minutes, or until it has risen in the center and formed a skin on top. It should give like Jello-O when touched. Cool it at room temperature, then chill for 1 hour before serving.

To make the sauce: Mix the strawberries and the sugar together.

Spoon over cut slices of the chilled cheeasecake.

Daily Excerpt from Diary of a Tuscan Chef!

Today's excerpt from Diary of a Tuscan Chef is the recipe for Spinani Saltati, which is a delicious dish of sauteed spinach. While this may be a relatively simple recipe to make, it will provide your dinner table with the intricate flavors of Tuscany and be a wonderful addition to any meal.

Spinaci Saltati

Sauteed Spinach

If you can find tender, baby spinach, you can add it directly to the oil and garlic without precooking it.

Serves 6 - 8

4 pounds spinach, well washed, tough stems removed

6 tablespoons extra-virgin olive oil

4 cloves garlic, sliced

Salt and fresh ground black pepper, to taste

Place the spinach, with the water still clinging to its leaves, in a pot large enough to hold it. Cover and cook it over medium heat, stirring occasionally, until the spinach just wilts, about 7 to 8 minutes. Drain the spinach well in a colander, pressing out the excess water with the back of a spoon.

Heat the olive oil and garlic in a medium saute pan. When the garlic begins to color, after about 5 minutes, add the spinach and cook it briefly, about 2 minutes, adding salt and pepper.

Daily Excerpt from Diary of a Tuscan Chef

Today’s recipe is a delightful entree sure to shake off any shadow daunting Mondays may cast.

Agnello Arrosto con Aglio, Limone, e Spinaci Saltati.

Roast Leg of Lamb with Garlic, Lemon and Sauteed Spinach.

In Italy, we eat lamb very well done, but I’ve adapted my recipe for Amrican tastes, which lean toward rare or medium meat.

Serves 6-8

2 tablespoons chopped fresh rosemary

2 tablespoons chopped fresh sage

1 tablespoon minced garlic, plus 15 whole cloves, peeled and crushed. (1 bulb)

2 teaspoons salt

1 teaspoon fresh ground black pepper

1 (4-5lb) boneless leg of lamb

1/2 cup extra virgin olive oil

juice of 1 lemon

1 1/2 cups white wine

sauteed spinach (recipe follows.)

Preheat the over to 400 degress F. In a bowl, combine the chopped herbs, minced garlic and salt and pepper. Make 20 or more deep slits around the lamb and stuff them with the herb mixture, rubbing the remaining mixture on to the outside of the meat. Place the lamb in a casserole just large enough to hold it, and pour the olive oil over the lamb, massaging the oil into the meat. There should be some extra that catches in the bottom of the dish. Put the lamb in the oven. If the meat is very lean, you should check on it after about 15 minutes; to make sure it not cooking too fast.

Wait another 30 minutes, then pour the lemon juice and wine over the lamb, turn the lamb over, and add the crushed garlic cloves to the pan. Lower the heat to 350 degress F ad return the lamb to the oven. For rare ma, roast it another 5-10 mintues. Insert an instant reading thermometer. It should be at a minimum of 120 degrees F for rare. For medium rare roast it another 20 to 25 minutes.

Let the lamb rest for 15 minutes bore carving. Pour the juices into a gravy boat. Slice the meat, and serve with its juices and the sauteed spinach on the side.

Spinaci Saltati

Sauteed Spinach

If you can find tender, baby spinach, you can add it directly to the oil and garlic without pre-cooking it.

serves 6-8

4 pounds Spinach, well washed, tough stems removed.

6 tablespoons extra virgin olive oil

4 cloves garlic, sliced

salt and fresh ground black pepper, to taste.

Place the spinach, with the water still clinging to its leaves, in a pot large enough to hold it. Cover and cook it over medium heat, stirring occasionally until the spinach just wilts, about 7 to 8 minutes. Drain the spinach well in a colander, pressing out the excess water with the back side of a spoon.

Heat the olive oil and garlic in a medium saute pan. When the garlic begins to color, after about 5 minutes, add the spinach and coo it briefly, for about 2 minutes, adding the salt and pepper to taste.

Daily Excerpt from Diary of a Tuscan Chef!

Today's excerpt from Diary of a Tuscan Chef is the recipe for Tordelli con Ragu di carne, which is a recipe that Cesare's grandmother taught him to make as a child. Try this family recipe in your very own cucina for a taste of what sparked Cesare's love for food.

Tordelli con Ragu di carne

Lucchese Ravioli with Meat Sauce

Serves 10-12 as an appetizer

Il Ripieno

Meat Filling

1 1/2 pounds meat (beef, pork, rabbit, chicken, and/or turkey), cut into 3-x-3-inch cubes

Salt and fresh ground black pepper, to taste

1/4 cup chopped fresh herbs (sage, marjoram, thyme, rosemary, and Italian parsley)

1/8 teaspoon grated nutmeg

1/8 teaspoon ground cinnamon

1/8 teaspoon ground cloves

1/4 cup plus 3 tablespoons extra-virgin olive oil

1/2 pound Swiss chard, well washed and stemmed

1/2 cup day-old coarse bread crumbs

1/2 cup chopped cured meats (such as mortadella, salami, or prosciutto)

5 tablespoons freshly grated Parmigiano-Reggiano cheese

1 egg, beaten

Homemade Beef broth, as needed

Preheat the oven to 400 degrees. Season the meat with salt, pepper, fresh herbs, spices, and 1/4 cup of the olive oil. Place the mixture in a roasting pan and roast for 25 to 30 minutes, stirring occasionally until the meat is well done.

While the meat is cooking, place the Swiss chard with the water still clinging to its leaves into a medium pot, cover, and heat it over medium-high, stirring occasionally. When the chard has wilted, after about 7 minutes, drain it, and squeeze out as much water as possible. Chop the chard roughly.

In a medium frying pan, heat the remaining 3 tablespoons of olive oil and add the chopped Swiss chard. Cook it for 2 minutes, then set aside to cool.

When the meat is done, place it in the bowl of a food processor long with its roasting juices, the Swiss chard, bread crumbs, cured meat, Parmigiano-Reggiano, and egg. Pulse until everything is well blended. If the mixture is dry, add some beef broth, a tablespoon or so at a time. Adjust the seasoning and set the mixture aside, allowing it to cool before using it.

Pasta per Tordelli

Tordelli Dough

Making pasta by hand takes patience and time. After 2 or 3 tries, you'll get it right, and be happy you did.

4 1/2 cups unbleached white flour

4 large eggs plus 4 large egg yolks

2 tablespoons extra-virgin olive oil

1/2 - 3/4 cup water

2 teaspoons salt

Mound the flour on a clean work surface and form a well in the center. Add the eggs and the egg yolks to the well and scramble them with your fingers or with a fork. Add in the olive oil, 1/2 cup of the water, and the salt. Use one hand to mix up the eggs and the other to hold up the wall of the flour well from the outside. Gradually begin incorporating the flour from the inside wall of the well into the eggs.

When the eggs are no longer runny, push in the walls of the flour and work the mixture into a mound of soft crumbs. Gather the mass together and begin working it into a ball. (If it seems too dry here, add up to 1/4 cup more water, a tablespoon at a time.) Once the dough has formed, knead it vigorously for 10 minutes, until it is elastic and smooth. Shape the dough into a flat oval. Cover it with a kitchen towel, and let it rest for an hour.

To make the tordelli, clean, then lightly flour your work surface. Pinch off a baseball size portion of dough and shape it into a flat oval. Begin rolling it out with a rolling pin into a rectangular sheet, no more than 1/8 inch thick, preferably thinner. With a knife, trim the pasta into a long strip, approximately 3 inches wide.

You must work quickly so the dough does not dry out. Pinch off pieces of meat filling and roll them to form small, marble-size balls, about 1/2 inch in diameter. Center the balls, approximately 2 inches apart, in the middle of the strip of dough. Fold the pasta over the balls, presing down on the pasta between each ball with your fingers to seal the dough. Cut out the tordelli by using a pastry wheel with a wavy edge to make half-moon shapes. Repeat the process with the rest of the filling and dough. Dry the tordelli on a flat screen until ready to use. If you are not going to use the tordelli withint 24 hours, cover them lightly and refrigerate them. They will also keep frozen for 2 months. Thaw them in the refrigerator before using.

When ready to use, cook the tordelli for approximately 8 minutes (depending on the thickness of the pasta) in a pot of abundant boiling, salted water. Add a tablespoon or two of olive oil to the water to keep the tordelli from sticking to each other.

Ragu di Carne

Meat Sauce

(Makes 10-12 cups)

1 large yellow onion

2 stalks celery, chopped fine

1 medium carrot, chopped fine

4 cloves garlic, chopped fine

1/4 cup extra-virgin olive oil

1/2 pound ground pork

1/2 pound ground beef

1/2 pound ground veal

4 thin slices pancetta, chopped

4 thin slices prosciutto, chopped

2 cups white or red wine

1 (28-ounce) can whole Italian tomatoes, drained

1 cup crushed canned tomatoes

1/2 cup water

1/2 teaspoon salt

1/2 teaspoon crushed red pepper flakes

1/4 teaspoon fresh ground black pepper

1/2 teaspoon ground allspice or a dash each of grated nutmeg, ground cloves, and ground cinnamon

In a large saucepan, saute the onion, celery, carrot, and garlic in the olive oil over medium heat until the mixture is tender and translucent, about 15 minutes. Just before the mixture begins to color, add the pork, beef, veal, pancetta, and prosciutto. Continue cooking until the meat is browned, about 8 or 9 minutes.

Add the wine, and raise the heat to reduce the liquid. Cook for 5 to 10 minutes. Add the tomatoes and cook, covered, over medium-low heat for about 50 minutes. Add the water, salt, red pepper flakes, black pepper, and spices and cook for another 50 minutes, until the sauce is thick and flavorful. (Check occasionally to make sure the sauce isn't drying out. If it is, add a bit more water.)

Assembly:

Frshly grated Parmigiano-Reggiano cheese

Drain the cooked tordellini, mix them with the meat sauce, and serve with grated Parmigiano-Reggiano cheese.

Daily Excerpt from Diary of a Tuscan Chef!

Today's excerpt from Diary of a Tuscan Chef is the first recipe from the section of summer recipes within the book. Try this delicious dish in your very own cucina as a way to welcome the warm months of summer and to expand your knowledge of Tuscan cuisine!

Panzanella

Tomato and Bread Salad

Serves 5

10 ounces day-old country bread

1/2 cup red wine vinegar

4 scallions, sliced into thin rounds

1 cucumber, peeled and sliced thin

1 yellow or red bell pepper, seeded and sliced into thin strips

3 tomatoes, seeded and sliced

20 basil leaves, julienned

8-12 anchovy fillets, rinsed and chopped (optional)

6 ounces Italian tuna (canned in oil), drained and flaked (optional)

6 tablespoons extra-virgin olive oil

1 1/2 teaspoons salt

1 1/2 teaspoons fresh ground black pepper

1 teaspoon chopped fresh marjoram

Soak the bread in 4 tablespoons of the vinegar mixed with enough water to cover. After 2 minutes, squeeze it dry and place it in a bowl with the vegetables, basil, anchovies, and tuna.

In another bowl, mix the olive oil, the remaining vinegar, salt, and pepper until it is well combined. Add the dressing to the vegetable mixture and toss. Let the panzanella sit for 30 minutes at room temperature. Remix and serve with marjoram sprinkled on top.

Daily Excerpt from Diary of a Tuscan Chef!

Today's recipe excerpt from Diary of a Tuscan Chef is the introduction to the section of summer recipes, which is a personal anecdote that revisits the day Cesare decided to dedicate his days to cooking. Read this to gain your inspiration for your next cook adventure!

Aiutando a Fare la Pasta

A few years after my parents opened Vipore, my nonna Cesarina came to live with us. She helped in the kitchen, around the restaurant, and mostly, taking care of me. Since I had been born the same year her youngest son died, I was her favorite grandchild, which made her my favorite adult. Cesarina did everything for me, from brushing my hair to laying out my clothes in the morning - my shirt, pants, socks, and shoes. If I got scolded, I would console myself in Cesarina's skirts. If I had a secret, I shared it with Cesarina. On Saturday afternoons, when Cesarina went to visit our cousins in San Concordio, Cesarina would make fresh tordelli - a ravioli typical of Lucca that is stuffed with ground beef, pork, and chicken - so that Mama and Papa wouldn't run out while we were gone. The tordelli were her secret recipe, and Cesarina was very territorial about who she allowed to help her with the task.

One morning, I went to watch Cesarina as she made the tordelli. I know the day I decided I would become a chef. I was thirteen, and Cesarina started to show me how to roll and cut the pasta. Her hands flew, tucking and pinching like a seamstress. My first tries were disastrous, but when Papa came in, he was so encouraging that I caught on quickly and was soon producing perfect, savory rectangles.

I went to see Mama to brag, but I think she barely heard me. Instead she grabbed my hand and took me with her to check on the lamb and potatoes, which were roasting in the outdoor oven. I've breathed that smell a million times since, but I'll always remember the air that day. It was overpowering, a smoky haze of sage, rosemary, oil, garlic, and lamb roasting over wood. I watched Mama pull out the pan, splash on red wine and lemon juice, and toss in a handful of salt. When we got back in the kitchen, I asked so many questions about the meat and roasting, the pasta and the ragu, that Mama told me to be quiet and stay in the corner and watch. She may have been impatient, but she was a good teacher. I never went to San Concordio again with Nonna. From then on, I spent my weekends in the kitchen.

Daily Excerpt from Diary of a Tuscan Chef!

Today's excerpt from Diary of a Tuscan Chef is the recipe for Zuppa Inglese, which is an "English soup". While you may expect to see ingredients of vegetables and broths, don't be fooled - this "soup" is in fact a dessert that will bring a sweet ending to any meal. Try this tasty "soup" in your own cucina for a delicious Tuscan treat.

Zuppa Inglese

"English Soup"

Serves 6

1/2 pound ladyfingers

1/2 cup Alchermes (a sweet, red liqueur of spices, flowers, and red cochineal - if you can't find it, substitute Vin Santo)

Pastry Cream

1 recipe Chocolate Sauce

Place the ladyfingers in the bottom of an 8-inch square serving dish. Drizzle them with half the Alchermes. Spread a layer of the pastry cream over the cookies. Drizzle 1/2 the chocolate sauce over the cream. Follow this with another layer of lady fingers, Alchermes, pastry cream, and chocolate. Refrigeratre the zuppa Inglese at least and hour before serving.