The Assisi/Denver Link Renewed..Again and Again! (Mar. 1, 2014)
Donna and Stephen, Shannon and Alison, seems like yesterday that we were sharing Umbrian goodness at the “Black Celery” festival in Trevi.
But so grateful that we continue to connect – over Umbrian flavors (and not only!) – here in Denver.
Thanks so much, once again, for hosting my U.S. cooking classes: our third one! And delighted all so enjoyed this year’s recipe set, with Sicily starring (mostly).
– And what a pleasure to connect while cooking with such warm and interesting group. And thanks adding your “Italian touch”, too: including an Italian guest, Angelica (from Turin). It can be daunting to cook with/for Italians – but then again, Umbrian and Sicilian cooking is disintictly different from Angelica’s piemontese culinary traditions… vero, Angelica?
Mary and Steve, thanks for so graciously opening your home – and kitchen – to the culinary gathering. Good job, young sous-chef Marlee, for all your back-up help. And mille grazie to each for sharing in this feast “with a Sicilian twist.”
See here a favorite recipe of the group:
Formaggio e Pere al Forno (“Baked Pears and Cheese”)
1 pear for every 2 persons
1 slice of prosciutto or speck for every 2 persons gorgonzola cheese (bleu cheese) – about 1 /2 lb walnuts, 1 c
1 c milk
1 small bunch parsley, finely-chopped
Peel pears, remove core and cut into 4 slices, lengthwise. Roll each pear slice in the prosciutto or speck and put in oven at about 375° for 10 mins.
Warm milk in saucepan, stirring in crumbled cheese until cheese melts and liquidy sauce forms. Pour over pears and garnish with parsley and crushed nuts..
A few comments:
From co-host, Mary: “We loved your food! And you!! Thanks for the wonderful food and evening – delicious in every way.” Mary
From another co-host, Donna: “We love Annie, love every story, every recipe, every smile!”
“You tried to kill me! …Great wine, food and company. Let’s do it again!” Lisa
“I think this was our fourth Italian dinner and it gets better every year!” Shannon