N and R ate this

A couple nights ago I made a dinner that was pretty representative of the type of food we have been eating, mostly traditional Tuscan cooking. I've been asked for recipes so I am trying to include summaries, since i don't really use or make recipes. Tuscan cooking is easy because you rely completely on the ingredients to do all the work...food is simple and flavors are all from the fresh vegetables and herbs.

Antipasto: Artichokes alla Romana. These are artichokes that have been peeled, the tops have been cut off to remove the thorns and tough parts, and then they are sauteed in olive oil, seasoned with salt and pepper. If you actually get this in Rome, it is not sauteed but deep fried in olive oil, and then they crush them so the artichokes open up like a flower. Artichokes looked like this:

Primi: Papardelle Ricotta e Spinachio. This is the pasta course, and we've been experimenting with various vegetables and so far each one has tasted great. We've also been trying pasta from all different pasta makers, and we've found that all are good, even the grocery store brand that costs 50 cents. For this dinner, I chopped garlic, sauted it in a pan with a little bit of butter, then added spinach, wilted it, then added buffalo ricotta, milk, and a sprig of sage. This was cooked over low heat to thicken and then fresh papardelle was boiled (1 minute is all it takes to cook the fresh pasta here), drained, then added directly to the sauce. Papardelle looked like this:

Secondi: Salsicca e fagioli. This is a popular tuscan sausage stew. In pot, saute garlic and onion in olive oil, then add tomato and sausage. Toss, then add canelini beans, sage, rosemary, and basil. add some water. after a while take the herbs out so they dont over power the dish. Simmer until it is done.

Cooking three courses in a tiny kitchen with a tiny stove is pretty tough. It can get pretty crowded, and looks like this: