Curious Appetite

Month: February 2018

{recipe!} Turmeric & Ginger rich Tuscan-inspired chili soup

 

Tuscan-inspired chili? Whatever could this mean?

There’s is a lot of debate of what makes a chili a chili, but to me a chili is a hearty bean & ground meat soup with spicy chili and some tomato. While this has no tomato and neither chili apart from dried chili flakes, the depth in spice is derived instead from raw turmeric root and ginger root. And instead of ground beef, this recipe calls for ground turkey which I order in advance from Luca Menoni at the Sant’Ambrogio market. Just call Luca up and let them know how much you want- 500grams (half-kilo) is minimum and I suggest getting a kilo, divided in 2 packs, one vacuum packed so you can throw in the freezer for later!

How’d ya get raw turmeric root in Florence? La Raccolta health food store in Sant’Ambrogio!

Ginger root is a thing in Florence so you can find it pretty much everywhere, albeit questionable in quality. However, the best roots can be found in Sant’Ambrogio from the sole Asian food stand, also Naturasi and La Raccolta for organic ginger. Continue Reading

{recipe!} Tuscan (chickpea) ceci & market romanesco soup

I love making soups. Especially after a cooking lesson with one of my chef friends Melissa of Musang Seattle (trained in Florence, now off doing badass things like cooking at the James Beard House, bringing Filipino flavor to Seattle’s pop-up scene and winning cooking battles on TV).

I detailed our little lesson in this post, and they are memories which have always stuck with me. My soup and risotto game haven’t been the same since. I’ve always believed in Melissa’s special touch and skill, a cook with soul and a rare kind of heart in the kitchen. Whenever I make soup, religiously using the tips she taught me in my once kitchen which gazed the Duomo from dusk till dawn, I hope to impart at least a small apart of soul the way she does in her food.

As I have mentioned a few times now on the blog, my intention is to share more healthy, seasonal recipes using what I find at the markets in Florence. I hope you enjoy this Tuscan-sourced vegetable forward soup pulsing with ceci (chickpeas). Pronounced “che-chi.” Continue Reading

%d bloggers like this: