Hope you all are well, and cooking more than I have been lately! Life has been very busy due to immigration - we got called for the green card interview and had to run around and collect paperwork, find evidence of our marriage, and pay lots of lawyer fees. People don't know what the process is like unless you've walked through it - and we had it easier than some! Kate and I were really stressed and worried about the process ... the interview didn't go well at all. They ask you tons of questions about your life and relationship - and I was so panicked that I actually said that I always give my wife amazing gifts, (kind of hilarious because it's the thing I'm LEAST good at.) At the end, they told us that we would have to wait a month to know the results. Thank God after only a week, I received my green card and now we can finally start living a normal life. (Even though it will never be normal because we are not normal ourselves.)
There are so many things that have been in transition and job has been one of them. Tomorrow I will start working a new job at Volvo, and I'm so excited about it! I love challenges and I love new experiences, and I hope all will go well. It's convenient because it's right next door to our house, so I can walk there and not bother Kate with always having to pick me up/drop me off. Even though she doesn't mind usually. What's going to be really nice about this is that I will work a more regular schedule - never past 6 or 7pm, leaving me energy and time to cook!
Regarding this new blog post, it has been kind of funny to me to be inspired by sandwiches. As a chef I've never considered them to be something to invent or to find new ways to make them. There are many reasons and one of them is certainly that in Italy we don't really make too many complicated sandwiches because it is enough to have a warm "rosetta" (Italian bread) with a slice of prosciutto to make an amazing sandwich. When I came to America I've realized that in here there are so many different kinds of sandwiches, and there is so much stuff in them! I was kind of shocked because as an Italian I don't put too many ingredients all together (especially in sandwiches) and also fascinated because it gave me so many different ideas to create new ones!
This two sandwiches I'm going to share are definitely ones that American will love - at least my wife did! I've used "Focaccia" which is a classic Italian bread that is used a lot in Italy to make sandwiches, and I think it will definitely make it more tasty. It's actually a kind of pizza, which not many American's know. I will explain how to make focaccia in a different post, it's a long procedure and it would be better for you to have pictures of it!
Here you go, your sandwich is ready and you've found a very fast and tasty way to eat something good without spending too much time! Enjoy (or not). Let me know what sandwich creations you come up with!
Ciao amici! It's been a little while since posting, so I thought today I'd bring you all up to date with some life events, as well as a quick, easy recipe I invented this afternoon. This past Monday marked the two year anniversary of my wife and I meeting for the first time, back in Italy. It was such a dramatic beginning to what turned out to be a dramatic relationship. Guess it set the tone. She was there on a two-week class, and had met me two days before leaving. I knew she was the one for me since the first time she walked in the bar where I used to work at the time. I asked her out for a coffee the following afternoon, we chatted for a couple of hours. The last night, the night before she flew home, she came back to the bar and waited for me to finish my shift (3am!). We walked to a park and there I kissed her for the first time. It would have been more romantic if it hadn't been 25 degrees out, but even still, it was something out of a movie. Neither of us knew what would happen, or if we'd even stay in touch. But we did, spent eight months talking on FaceTime ... and now we're married. So glad she took a chance on this random Italian guy.
foreign, but I'm learning to take my Italian approach and mix it with the things around me. I've also learned that I invent best when I walk into the kitchen completely unprepared, and use whatever I've got at the moment. Trying to plan ahead of time just doesn't work for me. So, here's one of my first non-Italian recipes, which turned out really delicious, and also really healthy.
SAVORY & SWEET SEARED CHICKEN
WHAT YOU'LL NEED (serves 2):
WHAT YOU'LL DO:
Let me know how yours turns out - tag me in your Facebook or Instagram posts so I can share! Be sure to follow me for more cooking ideas (and romantic updates ;)
Ravioli are surely one of the most tasty handmade pasta all'uovo "egg pasta" you can ever make. In Italy we make a distinction between pasta all'uovo (ravioli, tagliatelle, fettuccine) and traditional pasta (spaghetti, linguine). The distinction basically concerns the use of eggs that make those kinds of pasta more tasty and heavier and we don't consider them as much an "every day meal" as the traditional ones. The flour I've been using is the usual caputo 00 flour that is not as heavy as the American "all purpose" and definitely makes the pasta taste completely different. It's non-GMO and organic, which definitely adds to the health benefits.
Making ravioli takes a decent amount of time and effort, and a lot of patience but the result is so good that you won't regret it, especially if you're a true foodie. The traditional ravioli recipe is filled with spinach and ricotta, with a square shape, but you can also make a round shape and fill them with almost anything. In this recipe I've used with sausages and ricotta, which was amazing and definitely worth trying!
Try pairing a full bodied red wine with this dish, like Chianti Classico.
If you're up for an afternoon or evening covered in flour, and have some good music, get both ready because we're about to get started!
WHAT YOU'LL NEED:
Ravioli: (Serves 2)
WHAT TO DO:
PUTTING IT ALL TOGETHER
Let me know how your ravioli turn out, and if you have any ideas or suggestions, send them my way! Also be sure to follow me on Instagram and Facebook for more cooking ideas and tips!
Ciao amici! Welcome to my home and my table. I love inventing new recipes and can't wait to see what we can cook up together!