Pull Me Up! (Tiramisù)

Sweet baby G is whipping up some tiramisù for dinner with AZ friends tomorrow night. Tiramisù means “pull me up” (tira mi su), and with marscarpone, cocoa, a bit of sugar, ladyfingers, coffee and some other yumminess it usually will.  Thanks to our dear friend Valeria for the recipe!

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Four Cheese Ravioli – Arizona Style

About a week and a half into our stay in Arizona, and we’ve got a hankerin’ for some homemade ravioli!  We whipped up some pasta dough, rolled it out (with the help of a KitchenAid attachment), and then sweet baby G and Ron stuffed them with a delicious filling of four cheeses.  Yummy!

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Forno Fest Foto

We had The Best Time with our friends Chris and Andrew over Thanksgiving here at TD.  Chris managed to interrupt our cooking and eating long enough for this picture.  Thanks, Chris & Andrew!

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Chef Ron to the Rescue!

Enough with the pasta.  Enough with the pizza.  Enough with the porchetta and the piadene and the polenta and all of the other (phantastic) Italian dishes that start with the letter “p.”  We want a break!

Chef Ron made it happen tonight, and made it look soooooo facile (easy).  He whipped up shrimp fajitas and we *devoured* them.  Delicioso!  Grazie, Ronaldo!

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Thanksgiving 2014: Forno Fest!

For our first Thanksgiving at Tutto Doppio, we were fortunate to have G’s babbo Ron, along with friends Chris and Andrew. We pushed the festivities back a day, and then spent it baking, grilling and roasting in the forno al legno (wood-burning oven).  The menu:

  • Beer
  • Pizza (2 onion, 1 zucchini, 1 sausage & mushroom)
  • Beer
  • Grilled steak (just to tide us over)
  • Beer
  • Roasted suckling pig, stuffed with sausage, onion and rosemary
  • Roasted potatoes with garlic and rosemary
  • Roasted tomatoes with garlic
  • Freshly baked bread
  • Local red wines

Kudos to my pig-roasting amico, Andrew, for technical advice and moral support!  A fantastic first outing roasting a pig.

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Italian French Onion Soup Day!

Fall is here, and G is – as you might guess – in the mood to make soup.  Today she recruited Babbo Ronaldo and they kicked it into high gear with some AMAZING French Onion (okay, Italian onions).  After we pigged out, the cooks kicked back on the couch for a snuggle with the mutts.  Perfetto!

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Fried Green Pomodori

Tail end of the veggies from the garden means it’s time for fried green tomatoes! Yummmmmm…

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Pop Tarts and Fig Newtons – Tutto Doppio Style

What do you do with figs snatched on the sly during a Vespa ride and syrup made from leftover wine grapes?  Make pop tarts and fig newtons, natch. 

G really nailed it – soooo yummy. And that dark red filling? It’s from that beloved *white* grape, pecorino. 

When are you coming for yours?

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Stray Pecorino Vines = Homemade Grape Syrup

During our visit to the vineyard last night, Buttercup and I discovered four or five wayward pecorino vines… smack dab in the middle of the Montepulciano vines.  (It happens.)

Obviously, these didn’t make it into the grapes we sold after Wednesday’s harvest.  But they did all get picked, and were (relatively) quickly turned into a really beautiful and delicious pecornio syrup.  We’re thinking we’ll get some gelato, sprinkle some toasted nuts on top, and then drizzle with our “Tutto Doppio Pecorino Syrup.”  Right?!?

A potful of white pecornio grapes being slowly boiled down to a syrup

A potful of white pecornio grapes being slowly boiled down to a syrup

That's a pretty red, no?

That’s a pretty red, no?

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