“Savory seasonings stimulate the appetite.”
While the group was out exploring and tasting in Pienza, Montelcino, Montepulciano, Centano or wherever, Chef Michael was back at the villa each day getting things ready for us to return for the afternoon cooking session which we looked forward to with great enthusiasm.
If stock was an ingredient, it would be simmering, spreading teasing aromas through the villa, and ready for use in risotto or soup.
before being rubbed with olive oil and garlic in preparation for bruschetta toppings made with tomatoes or roasted peppers or truffles. Yum!
And always there were the makings of a sinfully delicious dessert on which we would put the finishing touches. Here the pears were poached and had only to be finished with plum jam mixed with ginger, pecorino and walnuts before being popped into the oven to melt the cheese.
How much fun it was to have us all working together under the watchful eye of a very patient Chef Michael to create every night’s gourmet meal.
Is your appetite whetted? Then, do come again to glimpse some of what went on the dinner table and maybe even get a recipe or two.
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