Today’s tour was all out truffles. We went to a factory that a family has been running now for 50 yrs. The grandfather was a truffle hunter and then his son thought they could make a business out of it and now the whole family is involved in making everything possible with truffles. Lisa and I picked up some truffle oil, truffle polenta, and this amazing truffle honey. The trip to get there was very long and my butt started to hurt from sitting that long.
It has been raining and it is really needed so I don’t mind much. It isn’t a downpour, just a steady rain that soaks the ground and plants. That has kept me getting to the internet. You can only access the net from the little square outside of the olive pressing room and since this thing goes through battery power like a Frenchman with free cigarettes I am typing this up on word and will add it to the page when I can get outside for a few moments and upload and check scores.
We made multicolor ravioli today. The dough is much softer than the gnocchi dough we made, it doesn’t have duram wheat in it so it feels a little wetter. Lisa really got the hang of it and she made a woodland camo dough from the left over green, black, and brown and it looked really cool. We had 2 sauces for it: the first was a sage and butter sauce. Note here do not brown your butter, that is French. Italians do this over a double boiler and gently warm there sauce with the sage in it. The second sauce was a tomato sauce, the same we learned the other day.
It has been raining and it is really needed so I don’t mind much. It isn’t a downpour, just a steady rain that soaks the ground and plants. That has kept me getting to the internet. You can only access the net from the little square outside of the olive pressing room and since this thing goes through battery power like a Frenchman with free cigarettes I am typing this up on word and will add it to the page when I can get outside for a few moments and upload and check scores.
We made multicolor ravioli today. The dough is much softer than the gnocchi dough we made, it doesn’t have duram wheat in it so it feels a little wetter. Lisa really got the hang of it and she made a woodland camo dough from the left over green, black, and brown and it looked really cool. We had 2 sauces for it: the first was a sage and butter sauce. Note here do not brown your butter, that is French. Italians do this over a double boiler and gently warm there sauce with the sage in it. The second sauce was a tomato sauce, the same we learned the other day.
Yesterday was gnocchi day. We made 2 types, one boiled and one fried. I liked the fried one better than the other but the boiled gnocchi is more of a traditional dumpling than the ones we get in the states. It is very soft and does not have a bite to it.
Dinner was great. We had spaghetti carbonara and then chicken cacciatore made the proper way. Sandra is an awesome cook and it was a great meal. We also had crème brulee for desert. Christopher made the crème and it was GREAT! He is a master at that dessert. We are keeping a journal of notes and I will add that to my notes.
Dinner was great. We had spaghetti carbonara and then chicken cacciatore made the proper way. Sandra is an awesome cook and it was a great meal. We also had crème brulee for desert. Christopher made the crème and it was GREAT! He is a master at that dessert. We are keeping a journal of notes and I will add that to my notes.
Today's picture is of Lisa and $1000 euros worth of white truffle.
1 comment:
Did you post the pic of Lisa and truffles and I'm just not getting it in Thailand? It's rained here too all day today, Marty's birthday. In about an hour I pick up his specially made octopus cake and I've learned the words in Thai to "Happy Birthday".
Hope you're having as much fun as we are!
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