There’s a street in Florence,Italy that I call cheap street. The reason being there’s a section of it where you can devour “flintstone” like sandwiches with a cheap glass of wine for just a few euros. In the afternoons you see scores of students and younger people lined up in several stands to order and then sit on the curb (or what passes for one) to chomp them down. They are good, no kidding, but if you make this a daily habit you won’t see 40.
The lines were long this day but in the middle of the feasting madness we saw a sit down place with the same name and no lines..aha! I ordered, but it was too late when I noticed the carnivorous canine feeding taking place around me and for good reason..WE GOT MEAT!
Ribollita ( twice cooked ) is a flagship soup from Tuscany, Italy made with kale, cannelloni beans,potato, and garden vegetables, served with crusty bread and drizzled with a lemony rosemary olive oil. Its consistency is a thick stew and goes well with a dry white wine… good on winter days or when you’re clogged with all the cheeses you’re eating.
Although it I tasted slightly vinegary, I did like it and would recommend it.
The first thing I did on arrival in Florence,Italy is head to the Mercado for pizza ! How can you resist along with all the many other wonderful things to eat… but after two weeks in Paris, Pizza was on the top of my list.
Fresh ingredients, wood fired, hand made dough….get in line…
Follow me this summer on my return to Firenze, Italia to continue my book
How can you resist a work of art on your plate? Masterful in presentation as well as in your mouth, it expresses a pride of work and a joy in doing it even though this cost around 4 Euros!
If only this post had a scratch and taste, I could really convey the simple experience of flavor in an every day, “let’s stop for a snack” This is one of the best reasons I have for returning to Italy this summer…and believe it or not, we had this treat at the train station.
Here’s a Colombian recipe we tried that proves to be a whole lot better than its name translates to, take my word along with a cold glass of white or rose wine and a good loaf of crispy bread. It also gets better the next day…
5 yellow potatoes (peeled and cut in half)
1 package of frozen yuca
8 pieces of boneless/skinless chicken thighs
1 package of corn on a cob (cut corn in half)
1 red pepper
1/4 cup freshly chopped cilantro
2 cups of water
1/2 tsp of ground cumin
1 small sweet onion
1 garlic clove
1 tbsp live oil
Goya sazon with achiote
salt and pepper to taste
Brown the chicken in 1 tbsp of olive oil, salt and pepper to taste. Set aside when done.
Saute chopped red pepper and onion. Once the onion is translucent, add the chopped garlic and sauté for another 5 minutes at low heat.
Add 2 cup of water. When boiling, add yuca, corn, and potatoes.
Add Goya sazon and cumin.
Add browned chicken and cook for another 15 minutes so all the flavors can blend together.