I'm a full time wine student. I currently take five wine classes. Now that my 11-hour per week Italian language intensive is over I thought I'd have some free time - not so much - this week I start working 10 hours a week interning in an enoteca. And then there's a lot of reading, studying, and homework to drink.
However, being that I'm at a culinary arts institute in the heart of Tuscany, dammit, I want to take some cooking classes. I adore cooking, and even though I have no desire to be a chef, I do want to elevate my game in the kitchen. So, I found a little space between two of my wine classes one afternoon per week. Perfect, I thought, for now. Especially because these are amateur classes, we get to sit down and eat the meals after we cook them. This is important for someone like me who's a) always hungry, and b) in a wine class during the lunch and dinner hours. Now? I get to taste wines, cook a meal, eat it, and taste more wines. This is all within an 8 1/2 hour time slot of my day. Not too bad, I'd say.
NOTE 1: It's wonderful not going home starving after my late class, but this does not bode well for my weekly fix from Pasta Guy downstairs. You'll remember him as the supplier of that wicked Fettuccine con Quattro Formaggi he makes with his mama. And my gelato crack habit when it's warm outside.
My new class is called Tuscan Cuisine - today's focus was Pisa, Lucca, and Livorno.
The menu:
My first day and I'm already doing things to squid I heard myself apologizing for (sorry little fellas), and mutilating itty bitty fish in my attempt to remove their intestines or whatever guts fish have. And being that I never cleaned mussels before, what I did to them with a brillo pad was probably wrong, but no one said anything.
The soup was actually quite good and served over garlic-rubbed toast. While we ate each course, we discussed the preparation. The young lady next to me actually had to stop eating at one point. I had to agree, talking about removing eyes from fish is not appetizing conversation, but I guess I have learned to adjust my mindset where needed.
The Polpette di Baccala was my favorite. Balls of mashed up salted cod fish, anchovy, Parmesan cheese are breaded, fried, and served with a simple sauce of tomatoes, garlic, onions, and basil. Since I was making the sauce, the chef brought the pan with the oil over to the stove. Then ...
Chef: "You want to fry the balls?"
....
...
...
Still trying not to snicker.
...
Me: "I'd be happy to fry the balls. Let's fry some balls, shall we?"
She showed me how to test the oil, and I was back on task. Another young lady actually prepared the mixture, being extra careful to make sure there were no Cod bones and she achieved an incredible texture. So they fried a beautiful golden brown, gorgeous - and earned a "Brava. Perfetto" when I showed her my first fried ball for reference.
I had no part in the dessert, except when the chef asked if everyone was "OK with the wine?" for macerating the strawberries. I turned around from my ball-frying with that, "Sister, please, I'm ALWAYS OK with the wine" look. The Buccellato reminded me of the Anise Biscotti I make every year for the holidays - and being today felt like Fall, it was a welcoming aroma. However, I was on fish dismembering duty and then busy with my sauce and balls while the dough was being made, so I could only look over at the progression of the dessert. But every week we make some kind of dough - and my goal is to leave here with a better pasta dough than I currently make.
NOTE 2: For my friends? I've never made my ho-made pasta for you because it's abysmal. A travesty. An embarrassment to my Italian heritage. So as God is my witness, I will leave here with mad pasta skills. Maybe I'll pick Pasta guy's brain for secrets too.
Meanwhile, I'm happy with every opportunity to learn something new. Whether it's about wine, cutting up a squid, improving my language skills, learning a new recipe, or meeting all these amazing people from all over the world, I'm grateful for this opportunity to explore life this way.
So yes, I'm in Tuscany. Frying balls. And loving every bit of it. Brava. Perfetto.
FINAL NOTE: I also promised you some wine photos from Saturday, but this will take some time to upload. It was easier to download my brain on this topic. And it's late. And I have mid-terms looming. This is my version of the 'easy button.' But I will upload them soon.
However, being that I'm at a culinary arts institute in the heart of Tuscany, dammit, I want to take some cooking classes. I adore cooking, and even though I have no desire to be a chef, I do want to elevate my game in the kitchen. So, I found a little space between two of my wine classes one afternoon per week. Perfect, I thought, for now. Especially because these are amateur classes, we get to sit down and eat the meals after we cook them. This is important for someone like me who's a) always hungry, and b) in a wine class during the lunch and dinner hours. Now? I get to taste wines, cook a meal, eat it, and taste more wines. This is all within an 8 1/2 hour time slot of my day. Not too bad, I'd say.
NOTE 1: It's wonderful not going home starving after my late class, but this does not bode well for my weekly fix from Pasta Guy downstairs. You'll remember him as the supplier of that wicked Fettuccine con Quattro Formaggi he makes with his mama. And my gelato crack habit when it's warm outside.
My new class is called Tuscan Cuisine - today's focus was Pisa, Lucca, and Livorno.
The menu:
Cacciucco alla Livornese (Fish Soup, Livorno Style)
Polpette di Baccala' (Ball of Salted Cod Fish)
Buccellato (Anise bread with strawberries soaked in wine)
Polpette di Baccala' (Ball of Salted Cod Fish)
Buccellato (Anise bread with strawberries soaked in wine)
My first day and I'm already doing things to squid I heard myself apologizing for (sorry little fellas), and mutilating itty bitty fish in my attempt to remove their intestines or whatever guts fish have. And being that I never cleaned mussels before, what I did to them with a brillo pad was probably wrong, but no one said anything.
The soup was actually quite good and served over garlic-rubbed toast. While we ate each course, we discussed the preparation. The young lady next to me actually had to stop eating at one point. I had to agree, talking about removing eyes from fish is not appetizing conversation, but I guess I have learned to adjust my mindset where needed.
The Polpette di Baccala was my favorite. Balls of mashed up salted cod fish, anchovy, Parmesan cheese are breaded, fried, and served with a simple sauce of tomatoes, garlic, onions, and basil. Since I was making the sauce, the chef brought the pan with the oil over to the stove. Then ...
Chef: "You want to fry the balls?"
....
...
...
Still trying not to snicker.
...
Me: "I'd be happy to fry the balls. Let's fry some balls, shall we?"
She showed me how to test the oil, and I was back on task. Another young lady actually prepared the mixture, being extra careful to make sure there were no Cod bones and she achieved an incredible texture. So they fried a beautiful golden brown, gorgeous - and earned a "Brava. Perfetto" when I showed her my first fried ball for reference.
I had no part in the dessert, except when the chef asked if everyone was "OK with the wine?" for macerating the strawberries. I turned around from my ball-frying with that, "Sister, please, I'm ALWAYS OK with the wine" look. The Buccellato reminded me of the Anise Biscotti I make every year for the holidays - and being today felt like Fall, it was a welcoming aroma. However, I was on fish dismembering duty and then busy with my sauce and balls while the dough was being made, so I could only look over at the progression of the dessert. But every week we make some kind of dough - and my goal is to leave here with a better pasta dough than I currently make.
NOTE 2: For my friends? I've never made my ho-made pasta for you because it's abysmal. A travesty. An embarrassment to my Italian heritage. So as God is my witness, I will leave here with mad pasta skills. Maybe I'll pick Pasta guy's brain for secrets too.
Meanwhile, I'm happy with every opportunity to learn something new. Whether it's about wine, cutting up a squid, improving my language skills, learning a new recipe, or meeting all these amazing people from all over the world, I'm grateful for this opportunity to explore life this way.
So yes, I'm in Tuscany. Frying balls. And loving every bit of it. Brava. Perfetto.
FINAL NOTE: I also promised you some wine photos from Saturday, but this will take some time to upload. It was easier to download my brain on this topic. And it's late. And I have mid-terms looming. This is my version of the 'easy button.' But I will upload them soon.
Comments
Post a Comment
All entries are strictly observations from my point of view. This blog is not intended as professional commentary on travel, wine, food, or any other subjects I discuss - it is for entertainment, an online journal, for my friends, family, and anyone interested in my stories or journey in general.
Therefore, I reserve the right to delete comments for any reason, including those that are malevolent or inflammatory toward myself or other commenters.
That said, thank you for reading, and sharing what motivates you.