Anne's Blog

The Assisi/Denver Link Renewed..Again and Again! (Mar. 1, 2014)

Date: March 5, 2014 - categories: , - 3 Comments

Donna and Stephen, Shannon and Alison, seems like yesterday that we were sharing Umbrian goodness at the “Black Celery” festival in Trevi.

Our veal dish soon coming up!

4-o-the-veal

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).

Jim and Angelica team on the prosciutto-wrapped baked pears

angelica

– 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?

Phil, the squash is perfetto!

With-Phil-at-the-stove

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

Phil-LOu
Lou-Shannon-Alison-with-fennel
Marlee-at-the-sauce
Patrick-on-the-orange-slices
Phil-LOu
Phl-on-the-broccoli

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Read about reconnecting with Colorado friends here in our Assisi farmhouse
Read about a memorable Denver cooking class
Read about our third Denver cooking class

3 Comments

  • Donna Good says:

    It is quite the tradition now, and a real pleasure to have the evening hosted by the fabulous Mary and Steve Phillips! And those recipes were the best ever. That pear, prosciutto
    and Gorgonzola appetizer. Wow!

  • Susan Pautler says:

    I just love seeing all the fun and
    work you have with the cooking classes in the good ole USA. Bay Forest people are still talking about it

  • Mamma mia how did I miss those comment! I am late..but grateful

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Agenzia Viaggi Stoppini in Assisi handles all technical support for my guided visits (bus transportation, organization of meals, etc)