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COOKBOOK | DIVINA CUCINA Judy Witts Francini . Originally from California; Tuscany has been my home since 1984. I found the city of Florence to hold all my passions, food, wine, art all in one place. OZNORCO - DIVINA CUCINA Judy Witts Francini . Originally from California; Tuscany has been my home since 1984. I found the city of Florence to hold all my passions, food, wine, art all in one place.DISCOVERING PUGLIA
Judy Witts Francini . Originally from California; Tuscany has been my home since 1984. I found the city of Florence to hold all my passions, food, wine, art all in one place.RATIO- PASTA MAKING
Judy Witts Francini . Originally from California; Tuscany has been my home since 1984. I found the city of Florence to hold all my passions, food, wine, art all in one place. TUSCAN TRINITY- SOFFRITTO When you work through my cookbook, Secrets of My Tuscan Kitchen,you find that the base of many of the sauces and stews consists in one of the Tuscan Trinity’s, the Soffritto. Carrot, red onion and celery, some people add parsley too. Each cook makes their own variations, personalizing the recipe. ARTICHOKES- LEAF TO STALK I hate waste. We often talk about nose-to-tail cooking meat, but as an ex-vegetarian, often what we clean away from a vegetable is wasted. Last spring, while cleaning fava beans, the bag of the pods was much larger than the bowl I had of the tiny fava beans. RIANATA- TRAPANI STYLE "PIZZA" Judy Witts Francini . Originally from California; Tuscany has been my home since 1984. I found the city of Florence to hold all my passions, food, wine, art all in one place. SPAGHETTI ALLA NERANO- SEARCHING FOR ITALY, ONE DISH AT A There couldn’t have been a better time to release CNN‘s new show with Stanley Tucci, Searching for Italy. Everyone is going through travel withdrawl and missing Italy so much. I hear it daily in messages from friends and clients waiting to come back. THE SECRETS OF SUGO -TUSCAN RAGU The True Test of Sugo, with Tuscan Bread. In most Italian households, Sunday lunch is not just a meal, but a major eating event. No work on Sunday allows for the long leisurely lunches Italians are famous for.Slow-cooking potroasts, stews and meat sauces, called ragu, or here in Florence sugo,left simmering for hours on stovetops, filling the air with the fragrance of home. HOME | DIVINA CUCINAABOUT JUDYONLINE COOKING CLASSESMEMBERSHIPCOOKBOOKPRESSRECIPE INDEX Join me on Patreon. I have opened a Patreon page, where I will share my new cooking videos. You can join as a Patron for the price of a cup of coffee or a glass of wine per month, 3 euro for just the recipe PDFs and 5 euro for the videos and PDFs.I post a new recipe every week. They remain online so you have access to the entire series whenyou join.
COOKBOOK | DIVINA CUCINA Judy Witts Francini . Originally from California; Tuscany has been my home since 1984. I found the city of Florence to hold all my passions, food, wine, art all in one place. OZNORCO - DIVINA CUCINA Judy Witts Francini . Originally from California; Tuscany has been my home since 1984. I found the city of Florence to hold all my passions, food, wine, art all in one place.DISCOVERING PUGLIA
Judy Witts Francini . Originally from California; Tuscany has been my home since 1984. I found the city of Florence to hold all my passions, food, wine, art all in one place.RATIO- PASTA MAKING
Judy Witts Francini . Originally from California; Tuscany has been my home since 1984. I found the city of Florence to hold all my passions, food, wine, art all in one place. TUSCAN TRINITY- SOFFRITTO When you work through my cookbook, Secrets of My Tuscan Kitchen,you find that the base of many of the sauces and stews consists in one of the Tuscan Trinity’s, the Soffritto. Carrot, red onion and celery, some people add parsley too. Each cook makes their own variations, personalizing the recipe. ARTICHOKES- LEAF TO STALK I hate waste. We often talk about nose-to-tail cooking meat, but as an ex-vegetarian, often what we clean away from a vegetable is wasted. Last spring, while cleaning fava beans, the bag of the pods was much larger than the bowl I had of the tiny fava beans. RIANATA- TRAPANI STYLE "PIZZA" Judy Witts Francini . Originally from California; Tuscany has been my home since 1984. I found the city of Florence to hold all my passions, food, wine, art all in one place. SPAGHETTI ALLA NERANO- SEARCHING FOR ITALY, ONE DISH AT A There couldn’t have been a better time to release CNN‘s new show with Stanley Tucci, Searching for Italy. Everyone is going through travel withdrawl and missing Italy so much. I hear it daily in messages from friends and clients waiting to come back. THE SECRETS OF SUGO -TUSCAN RAGU The True Test of Sugo, with Tuscan Bread. In most Italian households, Sunday lunch is not just a meal, but a major eating event. No work on Sunday allows for the long leisurely lunches Italians are famous for.Slow-cooking potroasts, stews and meat sauces, called ragu, or here in Florence sugo,left simmering for hours on stovetops, filling the air with the fragrance of home.RECIPE INDEX
Judy Witts Francini . Originally from California; Tuscany has been my home since 1984. I found the city of Florence to hold all my passions, food, wine, art all in one place. COOKBOOK | DIVINA CUCINA Secrets from My Tuscan Kitchen!These are 93 of my favorite recipes celebrating traditional Tuscan culinary specialties. For 36 years, I have shared my knowledge of Italian cuisine and culinary history with fellow food lovers in and around Florence.SPRING IS HERE
Ingredients. 1 package active dry yeast 2 cups warm water 4 cups unbleached all purpose flour 4 ounces lard or 1/3 Filippo Berio cup olive oil 1 teaspoon salt ABOUT JUDY | DIVINA CUCINA The Diva of Divina Cucina. Transplanted Californian- Reborn Tuscan. I have always loved to travel and found my passion for cooking. Moving to Italy united both of these and allowed me to create aPUT AN EGG ON IT!
In a recent online zoom class, we made Garmugia. It’s hard to make a tiny version so I had a large amount of leftovers. I was inspired by the version from Maremma called Scafata and decided to cook an egg in the pan with the stew when I was reheating it.. You can also make this with leftover peas or other vegetables such as sauteed greens. ITALIAN POLPETTONE- COOKING LIKE A NONNA Ingredients. 1 pound lean ground meat 5 ounces thinly sliced prosciutto, chopped finely 2 extra large eggs 4 slices of white bread without crusts, soaked in 1/2 cup milk COOKING WITH STANLY IN NAPLES- PASTA ALLA NERANO/ CONIGLIO Stanley Tucci’s Searching for Italy, is obviously what everyone needed right now. A trip highlighting some of the best of Italy. I have gotten so many requests for the recipes on the show. From the first show, I chose the Pasta dish from Nerano. Where Stanley went is a place he had been to beforeRead More » GNUDI- NAKED RAVIOLI Recipe names are funny, this is a personal favorite, naked ravioli. Naked? Yes, they have no pasta dough around them, so simply theclassic spinach
GOT OLIVES?
Hey look what I got! OLIVES Easy to when you live in the middle of an olive grove in Tuscany. But even I must buy olives to preserve. My neighbors did give me olives as a nice gesture when I gave them some of my freshly pressed oil from the Becchina Estates in Castelvetrano.SALT- CURED OLIVES
The olive harvest began a little early this year, at the end of October, many people wait till November 3- something about numbers. When the olives are harvested for oil, some of them are still green, giving the oil here a peppery flavor. HOME | DIVINA CUCINAABOUT JUDYONLINE COOKING CLASSESMEMBERSHIPCOOKBOOKPRESSRECIPE INDEX Join me on Patreon. I have opened a Patreon page, where I will share my new cooking videos. You can join as a Patron for the price of a cup of coffee or a glass of wine per month, 3 euro for just the recipe PDFs and 5 euro for the videos and PDFs.I post a new recipe every week. They remain online so you have access to the entire series whenyou join.
DISCOVERING PUGLIA
Puglia is the bread basket of Italy. Puglia is not overwhelmed yet by tourism and now is the time to visit. Dates to be decided for 2020. Price: $4,000 sharing a room. $4,500 single room. All inclusive land package: 6 nights in hotel/agriturismo. All meals, including wine. COOKBOOK | DIVINA CUCINA Now the Divina Cucina style, knowledge, and experience have been collected in a convenient cookbook for the home chef. There are tips on setting up a Tuscan pantry at home. All recipes are Tuscan husband approved! Prepare simple food at home from quality local ingredients. Learn from me how to make the most of regional and seasonal produce. ABOUT JUDY | DIVINA CUCINA Divina Cucina was created to expand on the Market to Table program and offer full week programs exploring the area and actually meeting and cooking with local artisans, chefs, and cooks on farms. My market to table classes were the first one-day programs in Italy. I worked with Dario Cecchini in Panzano from 1999-2001, which was a real experience! TUSCAN TRINITY- SOFFRITTO Mince the carrot, onion and celery together. Saute in olive oil until lightly golden. Add beef and the meat from the sausage, taking off the casings. Brown the meat. Add red wine,season with salt and nutmeg or spices. Add the tomato paste and stir to blend. If you need more liquid you can add a little water or more wine.RATIO- PASTA MAKING
Level it off? To make live simple- get a scale. Basic ratio of flour to egg in Italy for our OO flour is 100 grams of flour to a 60 gram egg ( in the shell). Change flour? you may need to tweek. But this is pretty fool-proof. Now how much pasta to make? A normal Italian portion for a first course is 100 grams per person, maybe 150. SPAGHETTI ALLA NERANO- SEARCHING FOR ITALY, ONE DISH AT A Add the zucchini and basil back into the frying pan. Add a ladle of pasta water to the zucchini to create a sauce. Pick up the pasta a couple of minutes undercooked and put the pan with the zucchini sauce. Toss the pasta with the zucchini sauce over the heat, adding more water as necessary to create the sauce. ARTICHOKES- LEAF TO STALK Saute in extra virgin olive oil. Lightly salt. Cover with several cups of water. Cook until the potatoes are tender, the artichokes cook faster. Add a few tablespoons of ground pistacchio to thicken and flavor the soup. Serve garnished with ground pistacchios and a drizzle of extra virgin olive oil. THE SECRETS OF SUGO -TUSCAN RAGU The True Test of Sugo, with Tuscan Bread. In most Italian households, Sunday lunch is not just a meal, but a major eating event. No work on Sunday allows for the long leisurely lunches Italians are famous for.Slow-cooking potroasts, stews and meat sauces, called ragu, or here in Florence sugo,left simmering for hours on stovetops, filling the air with the fragrance of home. FIG AND WALNUT PANFORTE The spice mixture is similar to the American pumpkin pie blend, but lower in the cinnamon. In the recipe I posted in the link above for the panforte, I start with the base of pumpkin pie spice, them pump it up with ginger and ground coriander and in the panpepato, they also add some black pepper. Feel free to personalize your blend. HOME | DIVINA CUCINAABOUT JUDYONLINE COOKING CLASSESMEMBERSHIPCOOKBOOKPRESSRECIPE INDEX Join me on Patreon. I have opened a Patreon page, where I will share my new cooking videos. You can join as a Patron for the price of a cup of coffee or a glass of wine per month, 3 euro for just the recipe PDFs and 5 euro for the videos and PDFs.I post a new recipe every week. They remain online so you have access to the entire series whenyou join.
DISCOVERING PUGLIA
Puglia is the bread basket of Italy. Puglia is not overwhelmed yet by tourism and now is the time to visit. Dates to be decided for 2020. Price: $4,000 sharing a room. $4,500 single room. All inclusive land package: 6 nights in hotel/agriturismo. All meals, including wine. COOKBOOK | DIVINA CUCINA Now the Divina Cucina style, knowledge, and experience have been collected in a convenient cookbook for the home chef. There are tips on setting up a Tuscan pantry at home. All recipes are Tuscan husband approved! Prepare simple food at home from quality local ingredients. Learn from me how to make the most of regional and seasonal produce. ABOUT JUDY | DIVINA CUCINA Divina Cucina was created to expand on the Market to Table program and offer full week programs exploring the area and actually meeting and cooking with local artisans, chefs, and cooks on farms. My market to table classes were the first one-day programs in Italy. I worked with Dario Cecchini in Panzano from 1999-2001, which was a real experience! TUSCAN TRINITY- SOFFRITTO Mince the carrot, onion and celery together. Saute in olive oil until lightly golden. Add beef and the meat from the sausage, taking off the casings. Brown the meat. Add red wine,season with salt and nutmeg or spices. Add the tomato paste and stir to blend. If you need more liquid you can add a little water or more wine.RATIO- PASTA MAKING
Level it off? To make live simple- get a scale. Basic ratio of flour to egg in Italy for our OO flour is 100 grams of flour to a 60 gram egg ( in the shell). Change flour? you may need to tweek. But this is pretty fool-proof. Now how much pasta to make? A normal Italian portion for a first course is 100 grams per person, maybe 150. SPAGHETTI ALLA NERANO- SEARCHING FOR ITALY, ONE DISH AT A Add the zucchini and basil back into the frying pan. Add a ladle of pasta water to the zucchini to create a sauce. Pick up the pasta a couple of minutes undercooked and put the pan with the zucchini sauce. Toss the pasta with the zucchini sauce over the heat, adding more water as necessary to create the sauce. ARTICHOKES- LEAF TO STALK Saute in extra virgin olive oil. Lightly salt. Cover with several cups of water. Cook until the potatoes are tender, the artichokes cook faster. Add a few tablespoons of ground pistacchio to thicken and flavor the soup. Serve garnished with ground pistacchios and a drizzle of extra virgin olive oil. THE SECRETS OF SUGO -TUSCAN RAGU The True Test of Sugo, with Tuscan Bread. In most Italian households, Sunday lunch is not just a meal, but a major eating event. No work on Sunday allows for the long leisurely lunches Italians are famous for.Slow-cooking potroasts, stews and meat sauces, called ragu, or here in Florence sugo,left simmering for hours on stovetops, filling the air with the fragrance of home. FIG AND WALNUT PANFORTE The spice mixture is similar to the American pumpkin pie blend, but lower in the cinnamon. In the recipe I posted in the link above for the panforte, I start with the base of pumpkin pie spice, them pump it up with ginger and ground coriander and in the panpepato, they also add some black pepper. Feel free to personalize your blend.RECIPE INDEX
Judy Witts Francini . Originally from California; Tuscany has been my home since 1984. I found the city of Florence to hold all my passions, food, wine, art all in one place. COOKBOOK | DIVINA CUCINA Now the Divina Cucina style, knowledge, and experience have been collected in a convenient cookbook for the home chef. There are tips on setting up a Tuscan pantry at home. All recipes are Tuscan husband approved! Prepare simple food at home from quality local ingredients. Learn from me how to make the most of regional and seasonal produce. ABOUT JUDY | DIVINA CUCINA Divina Cucina was created to expand on the Market to Table program and offer full week programs exploring the area and actually meeting and cooking with local artisans, chefs, and cooks on farms. My market to table classes were the first one-day programs in Italy. I worked with Dario Cecchini in Panzano from 1999-2001, which was a real experience!ALL RECIPES
Summer in chianti Off to Londa.. above Pontesieve, to take a class in mask making..feeding the soul! I am making pesce finto, “fake fish” to take, it is a cold potato salad, with tuna and capers.SPRING IS HERE
Preheat the oven to 375F. Grease a 10 inch tube pan with a removable bottom and set aside. Punch down the dough and break off a large orange-size piece and set aside. Knead the remaining dough and roll out into a large 18 by 14-inch rectangle and spread with the lard or brush with olive oil.PUT AN EGG ON IT!
1 pound fava beans, shelled. 1 cup asparagus, trimmed. 1 cup tiny peas, shelled. New "green" garlic, white part only, sliced thin. 2 thick slices of pancetta. 1/2 cup extra virgin olive oil. Salt. Cut the pancetta into thin strips. Sauté in pan with sliced garlic. ITALIAN POLPETTONE- COOKING LIKE A NONNA Saute the minced carrot, onion and celery in the extra virgin olive oil in a large pan with sides and a lid. Roll the meatloaf in flour or in breadcrumbs. Place in the pan and let sit until the bottom is golden. Gently flip and brown on the other side.SALT- CURED OLIVES
When the olives stop giving off liquid they are ready. It all depends on their size. Rinse the olives off, removing all the salt. Dry lightly and then drizzle with olive oil. This “seals” the olives and prevents them from getting mold. At this time, if you like, you can also flavor the olives. Some typical additions would be: garlic.oregano.
GNUDI- NAKED RAVIOLI Chop finely. Place in a large bowl and add ricotta, eggs, parmesan and flour. Season the spinach mixture with salt and nutmeg. Blend well. Bring to boil a large pot of salted water. Lower to simmer. Form the gnudi by using a tablespoon or, using floured hands, make smallwalnut-size
GOT OLIVES?
Hey look what I got! OLIVES Easy to when you live in the middle of an olive grove in Tuscany. But even I must buy olives to preserve. My neighbors did give me olives as a nice gesture when I gave them some of my freshly pressed oil from the Becchina Estates in Castelvetrano.RECIPE INDEX
Judy Witts Francini . Originally from California; Tuscany has been my home since 1984. I found the city of Florence to hold all my passions, food, wine, art all in one place.DISCOVERING PUGLIA
Puglia is the bread basket of Italy. Puglia is not overwhelmed yet by tourism and now is the time to visit. Dates to be decided for 2020. Price: $4,000 sharing a room. $4,500 single room. All inclusive land package: 6 nights in hotel/agriturismo. All meals, including wine. ABOUT JUDY | DIVINA CUCINA Divina Cucina was created to expand on the Market to Table program and offer full week programs exploring the area and actually meeting and cooking with local artisans, chefs, and cooks on farms. My market to table classes were the first one-day programs in Italy. I worked with Dario Cecchini in Panzano from 1999-2001, which was a real experience! TUSCAN TRINITY- SOFFRITTO Mince the carrot, onion and celery together. Saute in olive oil until lightly golden. Add beef and the meat from the sausage, taking off the casings. Brown the meat. Add red wine,season with salt and nutmeg or spices. Add the tomato paste and stir to blend. If you need more liquid you can add a little water or more wine.RATIO- PASTA MAKING
Level it off? To make live simple- get a scale. Basic ratio of flour to egg in Italy for our OO flour is 100 grams of flour to a 60 gram egg ( in the shell). Change flour? you may need to tweek. But this is pretty fool-proof. Now how much pasta to make? A normal Italian portion for a first course is 100 grams per person, maybe 150. FIG AND WALNUT PANFORTE The spice mixture is similar to the American pumpkin pie blend, but lower in the cinnamon. In the recipe I posted in the link above for the panforte, I start with the base of pumpkin pie spice, them pump it up with ginger and ground coriander and in the panpepato, they also add some black pepper. Feel free to personalize your blend. ARTICHOKES- LEAF TO STALK Saute in extra virgin olive oil. Lightly salt. Cover with several cups of water. Cook until the potatoes are tender, the artichokes cook faster. Add a few tablespoons of ground pistacchio to thicken and flavor the soup. Serve garnished with ground pistacchios and a drizzle of extra virgin olive oil. SPAGHETTI ALLA NERANO- SEARCHING FOR ITALY, ONE DISH AT A Add the zucchini and basil back into the frying pan. Add a ladle of pasta water to the zucchini to create a sauce. Pick up the pasta a couple of minutes undercooked and put the pan with the zucchini sauce. Toss the pasta with the zucchini sauce over the heat, adding more water as necessary to create the sauce. GNUDI- NAKED RAVIOLI Chop finely. Place in a large bowl and add ricotta, eggs, parmesan and flour. Season the spinach mixture with salt and nutmeg. Blend well. Bring to boil a large pot of salted water. Lower to simmer. Form the gnudi by using a tablespoon or, using floured hands, make smallwalnut-size
SOLOCICCIA - DIVINA CUCINA When you enter SoloCiccia, you are given a small brochure with the rules of the house, and seated at your table. When your dining companians have arrived, the food feast begins. House wine and water are brought in carafe’s large water carafe’s and personal wine called quartino, a 1/4 liter portion which is refilled as needed.RECIPE INDEX
Judy Witts Francini . Originally from California; Tuscany has been my home since 1984. I found the city of Florence to hold all my passions, food, wine, art all in one place.DISCOVERING PUGLIA
Puglia is the bread basket of Italy. Puglia is not overwhelmed yet by tourism and now is the time to visit. Dates to be decided for 2020. Price: $4,000 sharing a room. $4,500 single room. All inclusive land package: 6 nights in hotel/agriturismo. All meals, including wine. ABOUT JUDY | DIVINA CUCINA Divina Cucina was created to expand on the Market to Table program and offer full week programs exploring the area and actually meeting and cooking with local artisans, chefs, and cooks on farms. My market to table classes were the first one-day programs in Italy. I worked with Dario Cecchini in Panzano from 1999-2001, which was a real experience! TUSCAN TRINITY- SOFFRITTO Mince the carrot, onion and celery together. Saute in olive oil until lightly golden. Add beef and the meat from the sausage, taking off the casings. Brown the meat. Add red wine,season with salt and nutmeg or spices. Add the tomato paste and stir to blend. If you need more liquid you can add a little water or more wine.RATIO- PASTA MAKING
Level it off? To make live simple- get a scale. Basic ratio of flour to egg in Italy for our OO flour is 100 grams of flour to a 60 gram egg ( in the shell). Change flour? you may need to tweek. But this is pretty fool-proof. Now how much pasta to make? A normal Italian portion for a first course is 100 grams per person, maybe 150. FIG AND WALNUT PANFORTE The spice mixture is similar to the American pumpkin pie blend, but lower in the cinnamon. In the recipe I posted in the link above for the panforte, I start with the base of pumpkin pie spice, them pump it up with ginger and ground coriander and in the panpepato, they also add some black pepper. Feel free to personalize your blend. ARTICHOKES- LEAF TO STALK Saute in extra virgin olive oil. Lightly salt. Cover with several cups of water. Cook until the potatoes are tender, the artichokes cook faster. Add a few tablespoons of ground pistacchio to thicken and flavor the soup. Serve garnished with ground pistacchios and a drizzle of extra virgin olive oil. SPAGHETTI ALLA NERANO- SEARCHING FOR ITALY, ONE DISH AT A Add the zucchini and basil back into the frying pan. Add a ladle of pasta water to the zucchini to create a sauce. Pick up the pasta a couple of minutes undercooked and put the pan with the zucchini sauce. Toss the pasta with the zucchini sauce over the heat, adding more water as necessary to create the sauce. GNUDI- NAKED RAVIOLI Chop finely. Place in a large bowl and add ricotta, eggs, parmesan and flour. Season the spinach mixture with salt and nutmeg. Blend well. Bring to boil a large pot of salted water. Lower to simmer. Form the gnudi by using a tablespoon or, using floured hands, make smallwalnut-size
SOLOCICCIA - DIVINA CUCINA When you enter SoloCiccia, you are given a small brochure with the rules of the house, and seated at your table. When your dining companians have arrived, the food feast begins. House wine and water are brought in carafe’s large water carafe’s and personal wine called quartino, a 1/4 liter portion which is refilled as needed.RECIPE INDEX
Judy Witts Francini . Originally from California; Tuscany has been my home since 1984. I found the city of Florence to hold all my passions, food, wine, art all in one place. COOKBOOK | DIVINA CUCINA Now the Divina Cucina style, knowledge, and experience have been collected in a convenient cookbook for the home chef. There are tips on setting up a Tuscan pantry at home. All recipes are Tuscan husband approved! Prepare simple food at home from quality local ingredients. Learn from me how to make the most of regional and seasonal produce. DIVINA CUCINA 2020 -VIRTUAL CLASSES Divina Cucina 2020 -Virtual Classes. Welcome to 2020. It’s nothing like we expected. This year I have created a way to virtually bring my classes to you. Your Teacher, Judy of Divina Cucina ( at Peppe Giuda’s on the Amalfi Coast) In March, I opened up my Patreon page with once a week cooking videos. You can sign up at various levels. ABOUT JUDY | DIVINA CUCINA Divina Cucina was created to expand on the Market to Table program and offer full week programs exploring the area and actually meeting and cooking with local artisans, chefs, and cooks on farms. My market to table classes were the first one-day programs in Italy. I worked with Dario Cecchini in Panzano from 1999-2001, which was a real experience!ALL RECIPES
Summer in chianti Off to Londa.. above Pontesieve, to take a class in mask making..feeding the soul! I am making pesce finto, “fake fish” to take, it is a cold potato salad, with tuna and capers. SPAGHETTI ALLA NERANO- SEARCHING FOR ITALY, ONE DISH AT A Add the zucchini and basil back into the frying pan. Add a ladle of pasta water to the zucchini to create a sauce. Pick up the pasta a couple of minutes undercooked and put the pan with the zucchini sauce. Toss the pasta with the zucchini sauce over the heat, adding more water as necessary to create the sauce. GNUDI- NAKED RAVIOLI Chop finely. Place in a large bowl and add ricotta, eggs, parmesan and flour. Season the spinach mixture with salt and nutmeg. Blend well. Bring to boil a large pot of salted water. Lower to simmer. Form the gnudi by using a tablespoon or, using floured hands, make smallwalnut-size
ITALIAN POLPETTONE- COOKING LIKE A NONNA Saute the minced carrot, onion and celery in the extra virgin olive oil in a large pan with sides and a lid. Roll the meatloaf in flour or in breadcrumbs. Place in the pan and let sit until the bottom is golden. Gently flip and brown on the other side. SALTIMBOCCA- GRIDDLE BREAD FROM NAPLES Instructions. Mix all the ingredients together. Stir until they are all mixed well. Cover the bowl and let rise until doubles in size. Flour work table and put dough onto work space. Lightly knead the dough to form a ball. Break into 4 pieces. Roll the dough out into oval shapes and bake at 350 until golden, about 20 minutes. Let cool.SALT- CURED OLIVES
The olive harvest began a little early this year, at the end of October, many people wait till November 3- something about numbers. When the olives are harvested for oil, some of them are still green, giving the oil here a peppery flavor. HOME | DIVINA CUCINAABOUT JUDYONLINE COOKING CLASSESMEMBERSHIPCOOKBOOKPRESSRECIPE INDEX Join me on Patreon. I have opened a Patreon page, where I will share my new cooking videos. You can join as a Patron for the price of a cup of coffee or a glass of wine per month, 3 euro for just the recipe PDFs and 5 euro for the videos and PDFs.I post a new recipe every week. They remain online so you have access to the entire series whenyou join.
RECIPE INDEX
Judy Witts Francini . Originally from California; Tuscany has been my home since 1984. I found the city of Florence to hold all my passions, food, wine, art all in one place.DISCOVERING PUGLIA
Puglia is the bread basket of Italy. Puglia is not overwhelmed yet by tourism and now is the time to visit. Dates to be decided for 2020. Price: $4,000 sharing a room. $4,500 single room. All inclusive land package: 6 nights in hotel/agriturismo. All meals, including wine. ABOUT JUDY | DIVINA CUCINA Divina Cucina was created to expand on the Market to Table program and offer full week programs exploring the area and actually meeting and cooking with local artisans, chefs, and cooks on farms. My market to table classes were the first one-day programs in Italy. I worked with Dario Cecchini in Panzano from 1999-2001, which was a real experience! TUSCAN TRINITY- SOFFRITTO Mince the carrot, onion and celery together. Saute in olive oil until lightly golden. Add beef and the meat from the sausage, taking off the casings. Brown the meat. Add red wine,season with salt and nutmeg or spices. Add the tomato paste and stir to blend. If you need more liquid you can add a little water or more wine.RATIO- PASTA MAKING
Level it off? To make live simple- get a scale. Basic ratio of flour to egg in Italy for our OO flour is 100 grams of flour to a 60 gram egg ( in the shell). Change flour? you may need to tweek. But this is pretty fool-proof. Now how much pasta to make? A normal Italian portion for a first course is 100 grams per person, maybe 150. ARTICHOKES- LEAF TO STALK Saute in extra virgin olive oil. Lightly salt. Cover with several cups of water. Cook until the potatoes are tender, the artichokes cook faster. Add a few tablespoons of ground pistacchio to thicken and flavor the soup. Serve garnished with ground pistacchios and a drizzle of extra virgin olive oil. FIG AND WALNUT PANFORTE The spice mixture is similar to the American pumpkin pie blend, but lower in the cinnamon. In the recipe I posted in the link above for the panforte, I start with the base of pumpkin pie spice, them pump it up with ginger and ground coriander and in the panpepato, they also add some black pepper. Feel free to personalize your blend. SPAGHETTI ALLA NERANO- SEARCHING FOR ITALY, ONE DISH AT A Add the zucchini and basil back into the frying pan. Add a ladle of pasta water to the zucchini to create a sauce. Pick up the pasta a couple of minutes undercooked and put the pan with the zucchini sauce. Toss the pasta with the zucchini sauce over the heat, adding more water as necessary to create the sauce. THE SECRETS OF SUGO -TUSCAN RAGU The True Test of Sugo, with Tuscan Bread. In most Italian households, Sunday lunch is not just a meal, but a major eating event. No work on Sunday allows for the long leisurely lunches Italians are famous for.Slow-cooking potroasts, stews and meat sauces, called ragu, or here in Florence sugo,left simmering for hours on stovetops, filling the air with the fragrance of home. HOME | DIVINA CUCINAABOUT JUDYONLINE COOKING CLASSESMEMBERSHIPCOOKBOOKPRESSRECIPE INDEX Join me on Patreon. I have opened a Patreon page, where I will share my new cooking videos. You can join as a Patron for the price of a cup of coffee or a glass of wine per month, 3 euro for just the recipe PDFs and 5 euro for the videos and PDFs.I post a new recipe every week. They remain online so you have access to the entire series whenyou join.
RECIPE INDEX
Judy Witts Francini . Originally from California; Tuscany has been my home since 1984. I found the city of Florence to hold all my passions, food, wine, art all in one place.DISCOVERING PUGLIA
Puglia is the bread basket of Italy. Puglia is not overwhelmed yet by tourism and now is the time to visit. Dates to be decided for 2020. Price: $4,000 sharing a room. $4,500 single room. All inclusive land package: 6 nights in hotel/agriturismo. All meals, including wine. ABOUT JUDY | DIVINA CUCINA Divina Cucina was created to expand on the Market to Table program and offer full week programs exploring the area and actually meeting and cooking with local artisans, chefs, and cooks on farms. My market to table classes were the first one-day programs in Italy. I worked with Dario Cecchini in Panzano from 1999-2001, which was a real experience! TUSCAN TRINITY- SOFFRITTO Mince the carrot, onion and celery together. Saute in olive oil until lightly golden. Add beef and the meat from the sausage, taking off the casings. Brown the meat. Add red wine,season with salt and nutmeg or spices. Add the tomato paste and stir to blend. If you need more liquid you can add a little water or more wine.RATIO- PASTA MAKING
Level it off? To make live simple- get a scale. Basic ratio of flour to egg in Italy for our OO flour is 100 grams of flour to a 60 gram egg ( in the shell). Change flour? you may need to tweek. But this is pretty fool-proof. Now how much pasta to make? A normal Italian portion for a first course is 100 grams per person, maybe 150. ARTICHOKES- LEAF TO STALK Saute in extra virgin olive oil. Lightly salt. Cover with several cups of water. Cook until the potatoes are tender, the artichokes cook faster. Add a few tablespoons of ground pistacchio to thicken and flavor the soup. Serve garnished with ground pistacchios and a drizzle of extra virgin olive oil. FIG AND WALNUT PANFORTE The spice mixture is similar to the American pumpkin pie blend, but lower in the cinnamon. In the recipe I posted in the link above for the panforte, I start with the base of pumpkin pie spice, them pump it up with ginger and ground coriander and in the panpepato, they also add some black pepper. Feel free to personalize your blend. SPAGHETTI ALLA NERANO- SEARCHING FOR ITALY, ONE DISH AT A Add the zucchini and basil back into the frying pan. Add a ladle of pasta water to the zucchini to create a sauce. Pick up the pasta a couple of minutes undercooked and put the pan with the zucchini sauce. Toss the pasta with the zucchini sauce over the heat, adding more water as necessary to create the sauce. THE SECRETS OF SUGO -TUSCAN RAGU The True Test of Sugo, with Tuscan Bread. In most Italian households, Sunday lunch is not just a meal, but a major eating event. No work on Sunday allows for the long leisurely lunches Italians are famous for.Slow-cooking potroasts, stews and meat sauces, called ragu, or here in Florence sugo,left simmering for hours on stovetops, filling the air with the fragrance of home. HOME | DIVINA CUCINA Join me on Patreon. I have opened a Patreon page, where I will share my new cooking videos. You can join as a Patron for the price of a cup of coffee or a glass of wine per month, 3 euro for just the recipe PDFs and 5 euro for the videos and PDFs.I post a new recipe every week. They remain online so you have access to the entire series whenyou join.
COOKBOOK | DIVINA CUCINA Now the Divina Cucina style, knowledge, and experience have been collected in a convenient cookbook for the home chef. There are tips on setting up a Tuscan pantry at home. All recipes are Tuscan husband approved! Prepare simple food at home from quality local ingredients. Learn from me how to make the most of regional and seasonal produce. DIVINA CUCINA 2020 -VIRTUAL CLASSES Divina Cucina 2020 -Virtual Classes. Welcome to 2020. It’s nothing like we expected. This year I have created a way to virtually bring my classes to you. Your Teacher, Judy of Divina Cucina ( at Peppe Giuda’s on the Amalfi Coast) In March, I opened up my Patreon page with once a week cooking videos. You can sign up at various levels.ALL RECIPES
Summer in chianti Off to Londa.. above Pontesieve, to take a class in mask making..feeding the soul! I am making pesce finto, “fake fish” to take, it is a cold potato salad, with tuna and capers. SALTIMBOCCA- GRIDDLE BREAD FROM NAPLES Instructions. Mix all the ingredients together. Stir until they are all mixed well. Cover the bowl and let rise until doubles in size. Flour work table and put dough onto work space. Lightly knead the dough to form a ball. Break into 4 pieces. Roll the dough out into oval shapes and bake at 350 until golden, about 20 minutes. Let cool. TUSCAN BEANS- A BEAN FOR ALL SEASONS Place the beans in your pot. Cover with cold water. Place on heat and bring to a boil, then lower the heat. Add a branch of sage, a peeled garlic clove or two and a healthy 1/4 cup of olive oil, I only use extra virgin. Cook the beans until they are tender. RIANATA- TRAPANI STYLE "PIZZA" Preheat the oven to 450 or 500 as high as your oven will go. Top the dough with the tomato halves, pressing them into the dough. Let the dough rise again. Add anchovy pieces and sprinkle with the grated pecorino cheese and then top with oregano. I drizzled olive oil on topbefore baking.
GOT OLIVES?
Hey look what I got! OLIVES Easy to when you live in the middle of an olive grove in Tuscany. But even I must buy olives to preserve. My neighbors did give me olives as a nice gesture when I gave them some of my freshly pressed oil from the Becchina Estates in Castelvetrano. OLD SCHOOL ITALIAN- OCTOPUS: POLPO Recipe: Polpo in Galera. Heat a sliced clove of garlic and some chopped dried chili pepper in extra virgin olive oil. Add the octopus, legs down, picking up and putting back down until the legs curl and it fits into the pan. Using the old-school technique, place aSALT- CURED OLIVES
The olive harvest began a little early this year, at the end of October, many people wait till November 3- something about numbers. When the olives are harvested for oil, some of them are still green, giving the oil here a peppery flavor. HOME | DIVINA CUCINAABOUT JUDYONLINE COOKING CLASSESMEMBERSHIPCOOKBOOKPRESSRECIPE INDEX Join me on Patreon. I have opened a Patreon page, where I will share my new cooking videos. You can join as a Patron for the price of a cup of coffee or a glass of wine per month, 3 euro for just the recipe PDFs and 5 euro for the videos and PDFs.I post a new recipe every week. They remain online so you have access to the entire series whenyou join.
RECIPE INDEX
Judy Witts Francini . Originally from California; Tuscany has been my home since 1984. I found the city of Florence to hold all my passions, food, wine, art all in one place.DISCOVERING PUGLIA
Puglia is the bread basket of Italy. Puglia is not overwhelmed yet by tourism and now is the time to visit. Dates to be decided for 2020. Price: $4,000 sharing a room. $4,500 single room. All inclusive land package: 6 nights in hotel/agriturismo. All meals, including wine. ABOUT JUDY | DIVINA CUCINA Divina Cucina was created to expand on the Market to Table program and offer full week programs exploring the area and actually meeting and cooking with local artisans, chefs, and cooks on farms. My market to table classes were the first one-day programs in Italy. I worked with Dario Cecchini in Panzano from 1999-2001, which was a real experience! TUSCAN TRINITY- SOFFRITTO Mince the carrot, onion and celery together. Saute in olive oil until lightly golden. Add beef and the meat from the sausage, taking off the casings. Brown the meat. Add red wine,season with salt and nutmeg or spices. Add the tomato paste and stir to blend. If you need more liquid you can add a little water or more wine. ARTICHOKES- LEAF TO STALK Saute in extra virgin olive oil. Lightly salt. Cover with several cups of water. Cook until the potatoes are tender, the artichokes cook faster. Add a few tablespoons of ground pistacchio to thicken and flavor the soup. Serve garnished with ground pistacchios and a drizzle of extra virgin olive oil.RATIO- PASTA MAKING
Level it off? To make live simple- get a scale. Basic ratio of flour to egg in Italy for our OO flour is 100 grams of flour to a 60 gram egg ( in the shell). Change flour? you may need to tweek. But this is pretty fool-proof. Now how much pasta to make? A normal Italian portion for a first course is 100 grams per person, maybe 150. FIG AND WALNUT PANFORTE The spice mixture is similar to the American pumpkin pie blend, but lower in the cinnamon. In the recipe I posted in the link above for the panforte, I start with the base of pumpkin pie spice, them pump it up with ginger and ground coriander and in the panpepato, they also add some black pepper. Feel free to personalize your blend. SPAGHETTI ALLA NERANO- SEARCHING FOR ITALY, ONE DISH AT A Add the zucchini and basil back into the frying pan. Add a ladle of pasta water to the zucchini to create a sauce. Pick up the pasta a couple of minutes undercooked and put the pan with the zucchini sauce. Toss the pasta with the zucchini sauce over the heat, adding more water as necessary to create the sauce. THE SECRETS OF SUGO -TUSCAN RAGU The True Test of Sugo, with Tuscan Bread. In most Italian households, Sunday lunch is not just a meal, but a major eating event. No work on Sunday allows for the long leisurely lunches Italians are famous for.Slow-cooking potroasts, stews and meat sauces, called ragu, or here in Florence sugo,left simmering for hours on stovetops, filling the air with the fragrance of home. HOME | DIVINA CUCINAABOUT JUDYONLINE COOKING CLASSESMEMBERSHIPCOOKBOOKPRESSRECIPE INDEX Join me on Patreon. I have opened a Patreon page, where I will share my new cooking videos. You can join as a Patron for the price of a cup of coffee or a glass of wine per month, 3 euro for just the recipe PDFs and 5 euro for the videos and PDFs.I post a new recipe every week. They remain online so you have access to the entire series whenyou join.
RECIPE INDEX
Judy Witts Francini . Originally from California; Tuscany has been my home since 1984. I found the city of Florence to hold all my passions, food, wine, art all in one place.DISCOVERING PUGLIA
Puglia is the bread basket of Italy. Puglia is not overwhelmed yet by tourism and now is the time to visit. Dates to be decided for 2020. Price: $4,000 sharing a room. $4,500 single room. All inclusive land package: 6 nights in hotel/agriturismo. All meals, including wine. ABOUT JUDY | DIVINA CUCINA Divina Cucina was created to expand on the Market to Table program and offer full week programs exploring the area and actually meeting and cooking with local artisans, chefs, and cooks on farms. My market to table classes were the first one-day programs in Italy. I worked with Dario Cecchini in Panzano from 1999-2001, which was a real experience! TUSCAN TRINITY- SOFFRITTO Mince the carrot, onion and celery together. Saute in olive oil until lightly golden. Add beef and the meat from the sausage, taking off the casings. Brown the meat. Add red wine,season with salt and nutmeg or spices. Add the tomato paste and stir to blend. If you need more liquid you can add a little water or more wine.RATIO- PASTA MAKING
Level it off? To make live simple- get a scale. Basic ratio of flour to egg in Italy for our OO flour is 100 grams of flour to a 60 gram egg ( in the shell). Change flour? you may need to tweek. But this is pretty fool-proof. Now how much pasta to make? A normal Italian portion for a first course is 100 grams per person, maybe 150. ARTICHOKES- LEAF TO STALK Saute in extra virgin olive oil. Lightly salt. Cover with several cups of water. Cook until the potatoes are tender, the artichokes cook faster. Add a few tablespoons of ground pistacchio to thicken and flavor the soup. Serve garnished with ground pistacchios and a drizzle of extra virgin olive oil. FIG AND WALNUT PANFORTE The spice mixture is similar to the American pumpkin pie blend, but lower in the cinnamon. In the recipe I posted in the link above for the panforte, I start with the base of pumpkin pie spice, them pump it up with ginger and ground coriander and in the panpepato, they also add some black pepper. Feel free to personalize your blend. SPAGHETTI ALLA NERANO- SEARCHING FOR ITALY, ONE DISH AT A Add the zucchini and basil back into the frying pan. Add a ladle of pasta water to the zucchini to create a sauce. Pick up the pasta a couple of minutes undercooked and put the pan with the zucchini sauce. Toss the pasta with the zucchini sauce over the heat, adding more water as necessary to create the sauce. THE SECRETS OF SUGO -TUSCAN RAGU The True Test of Sugo, with Tuscan Bread. In most Italian households, Sunday lunch is not just a meal, but a major eating event. No work on Sunday allows for the long leisurely lunches Italians are famous for.Slow-cooking potroasts, stews and meat sauces, called ragu, or here in Florence sugo,left simmering for hours on stovetops, filling the air with the fragrance of home. HOME | DIVINA CUCINA Join me on Patreon. I have opened a Patreon page, where I will share my new cooking videos. You can join as a Patron for the price of a cup of coffee or a glass of wine per month, 3 euro for just the recipe PDFs and 5 euro for the videos and PDFs.I post a new recipe every week. They remain online so you have access to the entire series whenyou join.
COOKBOOK | DIVINA CUCINA Now the Divina Cucina style, knowledge, and experience have been collected in a convenient cookbook for the home chef. There are tips on setting up a Tuscan pantry at home. All recipes are Tuscan husband approved! Prepare simple food at home from quality local ingredients. Learn from me how to make the most of regional and seasonal produce. DIVINA CUCINA 2020 -VIRTUAL CLASSES Divina Cucina 2020 -Virtual Classes. Welcome to 2020. It’s nothing like we expected. This year I have created a way to virtually bring my classes to you. Your Teacher, Judy of Divina Cucina ( at Peppe Giuda’s on the Amalfi Coast) In March, I opened up my Patreon page with once a week cooking videos. You can sign up at various levels.ALL RECIPES
Summer in chianti Off to Londa.. above Pontesieve, to take a class in mask making..feeding the soul! I am making pesce finto, “fake fish” to take, it is a cold potato salad, with tuna and capers. SALTIMBOCCA- GRIDDLE BREAD FROM NAPLES Instructions. Mix all the ingredients together. Stir until they are all mixed well. Cover the bowl and let rise until doubles in size. Flour work table and put dough onto work space. Lightly knead the dough to form a ball. Break into 4 pieces. Roll the dough out into oval shapes and bake at 350 until golden, about 20 minutes. Let cool. TUSCAN BEANS- A BEAN FOR ALL SEASONS Place the beans in your pot. Cover with cold water. Place on heat and bring to a boil, then lower the heat. Add a branch of sage, a peeled garlic clove or two and a healthy 1/4 cup of olive oil, I only use extra virgin. Cook the beans until they are tender. RIANATA- TRAPANI STYLE "PIZZA" Preheat the oven to 450 or 500 as high as your oven will go. Top the dough with the tomato halves, pressing them into the dough. Let the dough rise again. Add anchovy pieces and sprinkle with the grated pecorino cheese and then top with oregano. I drizzled olive oil on topbefore baking.
GOT OLIVES?
Hey look what I got! OLIVES Easy to when you live in the middle of an olive grove in Tuscany. But even I must buy olives to preserve. My neighbors did give me olives as a nice gesture when I gave them some of my freshly pressed oil from the Becchina Estates in Castelvetrano. OLD SCHOOL ITALIAN- OCTOPUS: POLPO Recipe: Polpo in Galera. Heat a sliced clove of garlic and some chopped dried chili pepper in extra virgin olive oil. Add the octopus, legs down, picking up and putting back down until the legs curl and it fits into the pan. Using the old-school technique, place aSALT- CURED OLIVES
The olive harvest began a little early this year, at the end of October, many people wait till November 3- something about numbers. When the olives are harvested for oil, some of them are still green, giving the oil here a peppery flavor. HOME | DIVINA CUCINAABOUT JUDYONLINE COOKING CLASSESMEMBERSHIPCOOKBOOKPRESSRECIPE INDEX Join me on Patreon. I have opened a Patreon page, where I will share my new cooking videos. You can join as a Patron for the price of a cup of coffee or a glass of wine per month, 3 euro for just the recipe PDFs and 5 euro for the videos and PDFs.I post a new recipe every week. They remain online so you have access to the entire series whenyou join.
RECIPE INDEX
Judy Witts Francini . Originally from California; Tuscany has been my home since 1984. I found the city of Florence to hold all my passions, food, wine, art all in one place.DISCOVERING PUGLIA
Puglia is the bread basket of Italy. Puglia is not overwhelmed yet by tourism and now is the time to visit. Dates to be decided for 2020. Price: $4,000 sharing a room. $4,500 single room. All inclusive land package: 6 nights in hotel/agriturismo. All meals, including wine. ABOUT JUDY | DIVINA CUCINA Divina Cucina was created to expand on the Market to Table program and offer full week programs exploring the area and actually meeting and cooking with local artisans, chefs, and cooks on farms. My market to table classes were the first one-day programs in Italy. I worked with Dario Cecchini in Panzano from 1999-2001, which was a real experience! TUSCAN TRINITY- SOFFRITTO Mince the carrot, onion and celery together. Saute in olive oil until lightly golden. Add beef and the meat from the sausage, taking off the casings. Brown the meat. Add red wine,season with salt and nutmeg or spices. Add the tomato paste and stir to blend. If you need more liquid you can add a little water or more wine. ARTICHOKES- LEAF TO STALK Saute in extra virgin olive oil. Lightly salt. Cover with several cups of water. Cook until the potatoes are tender, the artichokes cook faster. Add a few tablespoons of ground pistacchio to thicken and flavor the soup. Serve garnished with ground pistacchios and a drizzle of extra virgin olive oil.RATIO- PASTA MAKING
Level it off? To make live simple- get a scale. Basic ratio of flour to egg in Italy for our OO flour is 100 grams of flour to a 60 gram egg ( in the shell). Change flour? you may need to tweek. But this is pretty fool-proof. Now how much pasta to make? A normal Italian portion for a first course is 100 grams per person, maybe 150. FIG AND WALNUT PANFORTE The spice mixture is similar to the American pumpkin pie blend, but lower in the cinnamon. In the recipe I posted in the link above for the panforte, I start with the base of pumpkin pie spice, them pump it up with ginger and ground coriander and in the panpepato, they also add some black pepper. Feel free to personalize your blend. SPAGHETTI ALLA NERANO- SEARCHING FOR ITALY, ONE DISH AT A Add the zucchini and basil back into the frying pan. Add a ladle of pasta water to the zucchini to create a sauce. Pick up the pasta a couple of minutes undercooked and put the pan with the zucchini sauce. Toss the pasta with the zucchini sauce over the heat, adding more water as necessary to create the sauce. THE SECRETS OF SUGO -TUSCAN RAGU The True Test of Sugo, with Tuscan Bread. In most Italian households, Sunday lunch is not just a meal, but a major eating event. No work on Sunday allows for the long leisurely lunches Italians are famous for.Slow-cooking potroasts, stews and meat sauces, called ragu, or here in Florence sugo,left simmering for hours on stovetops, filling the air with the fragrance of home. HOME | DIVINA CUCINAABOUT JUDYONLINE COOKING CLASSESMEMBERSHIPCOOKBOOKPRESSRECIPE INDEX Join me on Patreon. I have opened a Patreon page, where I will share my new cooking videos. You can join as a Patron for the price of a cup of coffee or a glass of wine per month, 3 euro for just the recipe PDFs and 5 euro for the videos and PDFs.I post a new recipe every week. They remain online so you have access to the entire series whenyou join.
RECIPE INDEX
Judy Witts Francini . Originally from California; Tuscany has been my home since 1984. I found the city of Florence to hold all my passions, food, wine, art all in one place.DISCOVERING PUGLIA
Puglia is the bread basket of Italy. Puglia is not overwhelmed yet by tourism and now is the time to visit. Dates to be decided for 2020. Price: $4,000 sharing a room. $4,500 single room. All inclusive land package: 6 nights in hotel/agriturismo. All meals, including wine. ABOUT JUDY | DIVINA CUCINA Divina Cucina was created to expand on the Market to Table program and offer full week programs exploring the area and actually meeting and cooking with local artisans, chefs, and cooks on farms. My market to table classes were the first one-day programs in Italy. I worked with Dario Cecchini in Panzano from 1999-2001, which was a real experience! TUSCAN TRINITY- SOFFRITTO Mince the carrot, onion and celery together. Saute in olive oil until lightly golden. Add beef and the meat from the sausage, taking off the casings. Brown the meat. Add red wine,season with salt and nutmeg or spices. Add the tomato paste and stir to blend. If you need more liquid you can add a little water or more wine. ARTICHOKES- LEAF TO STALK Saute in extra virgin olive oil. Lightly salt. Cover with several cups of water. Cook until the potatoes are tender, the artichokes cook faster. Add a few tablespoons of ground pistacchio to thicken and flavor the soup. Serve garnished with ground pistacchios and a drizzle of extra virgin olive oil.RATIO- PASTA MAKING
Level it off? To make live simple- get a scale. Basic ratio of flour to egg in Italy for our OO flour is 100 grams of flour to a 60 gram egg ( in the shell). Change flour? you may need to tweek. But this is pretty fool-proof. Now how much pasta to make? A normal Italian portion for a first course is 100 grams per person, maybe 150. FIG AND WALNUT PANFORTE The spice mixture is similar to the American pumpkin pie blend, but lower in the cinnamon. In the recipe I posted in the link above for the panforte, I start with the base of pumpkin pie spice, them pump it up with ginger and ground coriander and in the panpepato, they also add some black pepper. Feel free to personalize your blend. SPAGHETTI ALLA NERANO- SEARCHING FOR ITALY, ONE DISH AT A Add the zucchini and basil back into the frying pan. Add a ladle of pasta water to the zucchini to create a sauce. Pick up the pasta a couple of minutes undercooked and put the pan with the zucchini sauce. Toss the pasta with the zucchini sauce over the heat, adding more water as necessary to create the sauce. THE SECRETS OF SUGO -TUSCAN RAGU The True Test of Sugo, with Tuscan Bread. In most Italian households, Sunday lunch is not just a meal, but a major eating event. No work on Sunday allows for the long leisurely lunches Italians are famous for.Slow-cooking potroasts, stews and meat sauces, called ragu, or here in Florence sugo,left simmering for hours on stovetops, filling the air with the fragrance of home. HOME | DIVINA CUCINA Join me on Patreon. I have opened a Patreon page, where I will share my new cooking videos. You can join as a Patron for the price of a cup of coffee or a glass of wine per month, 3 euro for just the recipe PDFs and 5 euro for the videos and PDFs.I post a new recipe every week. They remain online so you have access to the entire series whenyou join.
COOKBOOK | DIVINA CUCINA Now the Divina Cucina style, knowledge, and experience have been collected in a convenient cookbook for the home chef. There are tips on setting up a Tuscan pantry at home. All recipes are Tuscan husband approved! Prepare simple food at home from quality local ingredients. Learn from me how to make the most of regional and seasonal produce. DIVINA CUCINA 2020 -VIRTUAL CLASSES Divina Cucina 2020 -Virtual Classes. Welcome to 2020. It’s nothing like we expected. This year I have created a way to virtually bring my classes to you. Your Teacher, Judy of Divina Cucina ( at Peppe Giuda’s on the Amalfi Coast) In March, I opened up my Patreon page with once a week cooking videos. You can sign up at various levels.ALL RECIPES
Summer in chianti Off to Londa.. above Pontesieve, to take a class in mask making..feeding the soul! I am making pesce finto, “fake fish” to take, it is a cold potato salad, with tuna and capers. SALTIMBOCCA- GRIDDLE BREAD FROM NAPLES Instructions. Mix all the ingredients together. Stir until they are all mixed well. Cover the bowl and let rise until doubles in size. Flour work table and put dough onto work space. Lightly knead the dough to form a ball. Break into 4 pieces. Roll the dough out into oval shapes and bake at 350 until golden, about 20 minutes. Let cool. TUSCAN BEANS- A BEAN FOR ALL SEASONS Place the beans in your pot. Cover with cold water. Place on heat and bring to a boil, then lower the heat. Add a branch of sage, a peeled garlic clove or two and a healthy 1/4 cup of olive oil, I only use extra virgin. Cook the beans until they are tender. RIANATA- TRAPANI STYLE "PIZZA" Preheat the oven to 450 or 500 as high as your oven will go. Top the dough with the tomato halves, pressing them into the dough. Let the dough rise again. Add anchovy pieces and sprinkle with the grated pecorino cheese and then top with oregano. I drizzled olive oil on topbefore baking.
OLD SCHOOL ITALIAN- OCTOPUS: POLPO Recipe: Polpo in Galera. Heat a sliced clove of garlic and some chopped dried chili pepper in extra virgin olive oil. Add the octopus, legs down, picking up and putting back down until the legs curl and it fits into the pan. Using the old-school technique, place aGOT OLIVES?
Hey look what I got! OLIVES Easy to when you live in the middle of an olive grove in Tuscany. But even I must buy olives to preserve. My neighbors did give me olives as a nice gesture when I gave them some of my freshly pressed oil from the Becchina Estates in Castelvetrano.SALT- CURED OLIVES
The olive harvest began a little early this year, at the end of October, many people wait till November 3- something about numbers. When the olives are harvested for oil, some of them are still green, giving the oil here a peppery flavor. HOME | DIVINA CUCINAABOUT JUDYONLINE COOKING CLASSESMEMBERSHIPCOOKBOOKPRESSRECIPE INDEX Join me on Patreon. I have opened a Patreon page, where I will share my new cooking videos. You can join as a Patron for the price of a cup of coffee or a glass of wine per month, 3 euro for just the recipe PDFs and 5 euro for the videos and PDFs.I post a new recipe every week. They remain online so you have access to the entire series whenyou join.
RECIPE INDEX
Judy Witts Francini . Originally from California; Tuscany has been my home since 1984. I found the city of Florence to hold all my passions, food, wine, art all in one place.DISCOVERING PUGLIA
Judy Witts Francini . Originally from California; Tuscany has been my home since 1984. I found the city of Florence to hold all my passions, food, wine, art all in one place. ABOUT JUDY | DIVINA CUCINA The Diva of Divina Cucina. Transplanted Californian- Reborn Tuscan. I have always loved to travel and found my passion for cooking. Moving to Italy united both of these and allowed me to create a TUSCAN TRINITY- SOFFRITTO When you work through my cookbook, Secrets of My Tuscan Kitchen,you find that the base of many of the sauces and stews consists in one of the Tuscan Trinity’s, the Soffritto. Carrot, red onion and celery, some people add parsley too. Each cook makes their own variations, personalizing the recipe.RATIO- PASTA MAKING
Judy Witts Francini . Originally from California; Tuscany has been my home since 1984. I found the city of Florence to hold all my passions, food, wine, art all in one place. ARTICHOKES- LEAF TO STALK I hate waste. We often talk about nose-to-tail cooking meat, but as an ex-vegetarian, often what we clean away from a vegetable is wasted. Last spring, while cleaning fava beans, the bag of the pods was much larger than the bowl I had of the tiny fava beans. FIG AND WALNUT PANFORTE I have written about fig and walnut panforte before as a note on my panforte recipe on the blog, but I really think it deserves a page on it’s own.I adore simple recipes and with not much more than the figs and walnuts, this is good anytime of the year but I especially love it over the winter holidays. SPAGHETTI ALLA NERANO- SEARCHING FOR ITALY, ONE DISH AT A There couldn’t have been a better time to release CNN‘s new show with Stanley Tucci, Searching for Italy. Everyone is going through travel withdrawl and missing Italy so much. I hear it daily in messages from friends and clients waiting to come back. THE SECRETS OF SUGO -TUSCAN RAGU The True Test of Sugo, with Tuscan Bread. In most Italian households, Sunday lunch is not just a meal, but a major eating event. No work on Sunday allows for the long leisurely lunches Italians are famous for.Slow-cooking potroasts, stews and meat sauces, called ragu, or here in Florence sugo,left simmering for hours on stovetops, filling the air with the fragrance of home. HOME | DIVINA CUCINAABOUT JUDYONLINE COOKING CLASSESMEMBERSHIPCOOKBOOKPRESSRECIPE INDEX Join me on Patreon. I have opened a Patreon page, where I will share my new cooking videos. You can join as a Patron for the price of a cup of coffee or a glass of wine per month, 3 euro for just the recipe PDFs and 5 euro for the videos and PDFs.I post a new recipe every week. They remain online so you have access to the entire series whenyou join.
RECIPE INDEX
Judy Witts Francini . Originally from California; Tuscany has been my home since 1984. I found the city of Florence to hold all my passions, food, wine, art all in one place.DISCOVERING PUGLIA
Judy Witts Francini . Originally from California; Tuscany has been my home since 1984. I found the city of Florence to hold all my passions, food, wine, art all in one place. ABOUT JUDY | DIVINA CUCINA The Diva of Divina Cucina. Transplanted Californian- Reborn Tuscan. I have always loved to travel and found my passion for cooking. Moving to Italy united both of these and allowed me to create a TUSCAN TRINITY- SOFFRITTO When you work through my cookbook, Secrets of My Tuscan Kitchen,you find that the base of many of the sauces and stews consists in one of the Tuscan Trinity’s, the Soffritto. Carrot, red onion and celery, some people add parsley too. Each cook makes their own variations, personalizing the recipe.RATIO- PASTA MAKING
Judy Witts Francini . Originally from California; Tuscany has been my home since 1984. I found the city of Florence to hold all my passions, food, wine, art all in one place. ARTICHOKES- LEAF TO STALK I hate waste. We often talk about nose-to-tail cooking meat, but as an ex-vegetarian, often what we clean away from a vegetable is wasted. Last spring, while cleaning fava beans, the bag of the pods was much larger than the bowl I had of the tiny fava beans. FIG AND WALNUT PANFORTE I have written about fig and walnut panforte before as a note on my panforte recipe on the blog, but I really think it deserves a page on it’s own.I adore simple recipes and with not much more than the figs and walnuts, this is good anytime of the year but I especially love it over the winter holidays. SPAGHETTI ALLA NERANO- SEARCHING FOR ITALY, ONE DISH AT A There couldn’t have been a better time to release CNN‘s new show with Stanley Tucci, Searching for Italy. Everyone is going through travel withdrawl and missing Italy so much. I hear it daily in messages from friends and clients waiting to come back. THE SECRETS OF SUGO -TUSCAN RAGU The True Test of Sugo, with Tuscan Bread. In most Italian households, Sunday lunch is not just a meal, but a major eating event. No work on Sunday allows for the long leisurely lunches Italians are famous for.Slow-cooking potroasts, stews and meat sauces, called ragu, or here in Florence sugo,left simmering for hours on stovetops, filling the air with the fragrance of home. HOME | DIVINA CUCINA Join me on Patreon. I have opened a Patreon page, where I will share my new cooking videos. You can join as a Patron for the price of a cup of coffee or a glass of wine per month, 3 euro for just the recipe PDFs and 5 euro for the videos and PDFs.I post a new recipe every week. They remain online so you have access to the entire series whenyou join.
COOKBOOK | DIVINA CUCINA Judy Witts Francini . Originally from California; Tuscany has been my home since 1984. I found the city of Florence to hold all my passions, food, wine, art all in one place.ALL RECIPES
Summer in chianti Off to Londa.. above Pontesieve, to take a class in mask making..feeding the soul! I am making pesce finto, “fake fish” to take, it is a cold potato salad, with tuna and capers. DIVINA CUCINA 2020 -VIRTUAL CLASSES In March, I opened up my Patreon page with once a week cooking videos.You can sign up at various levels. In August I am starting Live Virtual Classes using Zoom, you can check the menus and book directly online at the calendar.. Right now I am offering group classes once a week. Prices are for 2 people per computer, not per person. CONTACT | DIVINA CUCINA Contact me at hello@divinacucina.com |Simply Divina, Inc. 2707 Mabel Street Berkeley, CA 94702-2329 RIANATA- TRAPANI STYLE "PIZZA" Judy Witts Francini . Originally from California; Tuscany has been my home since 1984. I found the city of Florence to hold all my passions, food, wine, art all in one place. SALTIMBOCCA- GRIDDLE BREAD FROM NAPLES When I found fresh broccili rape,called friarelli in naples, at the weekly market in Certaldo on Saturday, I had to buy it. Fresh from the farm, so filled with flavor. Most people who don’t even like greens, love the twice-cooked technique used in Italy, even kids!Today I added raisins and toasted pinenuts. TUSCAN BEANS- A BEAN FOR ALL SEASONS My friend Samin has declared January #beanmonth. In Tuscany, every month is bean month. Tuscans are called mangiafagioli, bean eaters for their large consumption of beans. In Florence, dining out, you mostly find the cannellini beans or if you are lucky the rare zolfini bean.GOT OLIVES?
Hey look what I got! OLIVES Easy to when you live in the middle of an olive grove in Tuscany. But even I must buy olives to preserve. My neighbors did give me olives as a nice gesture when I gave them some of my freshly pressed oil from the Becchina Estates in Castelvetrano.SALT- CURED OLIVES
The olive harvest began a little early this year, at the end of October, many people wait till November 3- something about numbers. When the olives are harvested for oil, some of them are still green, giving the oil here a peppery flavor.DIVINA CUCINA
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EASTER- HOME ALONE
In Italy, there is a saying. Natale con i tuoi, Pasqua con chi vuoi Christmas with your family and Easter with who ever you like. This year that meant spending Easter alone. Lent, the 40 days ...Read More »
CORONA, NOT THE BEER Italy has taken the Corona Virus seriously and acted aggressivly to stop it. At first, creating the large Red Zone up north in Lombardia and then when those living in the Red Zone fled and headed all ...Read More »
SIMPLE PASTA SAUCES- PENNE LISCE ARRABBIATA CON TUNA I was inspired to do a simple recipe by a fotograph taken of the panic in the local grocery stores around Italy with the Corona Virus scare. The circle is around the Penne Lisce pasta, obviously not a ...Read More »
FRANGIPANE FOR THE BEFANA After all the food orgies for Christmas Eve, Christmas Day and New Year's Eve if you can make it to January 6th, the sort of official end of the holiday feasting, you win! I am celebrating with an ...Read More »
CHRISTMAS EVE SALAD FROM NAPLES- INSALATA DI RINFORZO Happy Holidays! This Christmas Eve Salad is a new favorite in our house. Bringing a little Southern Italy into Tuscany. I can't get enough cauliflower which is in season now, we have had it in so many...
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JUDY WITTS FRANCINI
Originally from California; Tuscany has been my home since 1984. I found the city of Florence to hold all my passions, food, wine, art all in one place. I share these passions in my weeklong culinary programs, food market tours and on this blog. When I am not in Tuscany, I am often found in Sicily, my other favorite place to be. Always searching for recipes to share.COOKBOOK
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