Curious Appetite

Recipes

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

I love making soups. Especially after a cooking lesson with one of my chef friends MelissaΒ 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

{recipe} Pasta with Shrimp & Zucchini Blossoms (fiori di zucca)

love love love sant’ambrogio market

It’s official- my favorite summer vegetable are zucchini and especially their flowers. In Florence they seem to be around most of the year as I see them in the fall and in the spring. I wonder if there are some greenhouses responsible for year-round zucchini (or courgette) but the natural summer ones generously blossomed by blistering heat are the ones I tend to fawn over. Before any Italian puts a bounty on my head, zucchini are “zucchine” in Italian but since I speak American English I’ll still refer to them as “zucchini.”

I lead market food tours in Florence and one of the first things I point out to people is to take note of the zucchini flowers in the markets, and the visible quality of the produce in general. Continue Reading

Simple Tuscan Kale and Chickpea Winter Soup

Just add grated cheese!

It’s been a while since I’ve posted a recipe and have been reluctant to do so amidst all the chef-quality blogs and professional food photographers out there! But I thought hey! why not? There is no end-all, be-all food blog, right? There’s space even for humble soups!

I used to hate soups and hate making them, until I learned some secrets and tips that one of my dear chef friends (Melissa Miranda, who used to cook at Vivanda in Florence and now does fascinating Fillippino/Italian fusion pop-ups via Il Vizietto) and Florentine cooks taught me. Mostly, I learned to bundle aromatic herbs and throw into stock pot and/or Parmesan rinds (Heather of Merry Feast recently wrote a great post about not wasting Parmesan rinds), not tossing kale stalks, using sale grosso (chunkier, kitchen salt) to help make a soffritto sweat out flavor, and if adding dry cannellini beans, to not cook them at a roaring boil otherwise they’ll blister/wrinkle. Also, another trick I love to making a better textured soup is to use an immersion blender to blend a corner of the soup, not all of it but just enough to give a puree’ base.

Continue Reading

{Quick Recipe} Pistachio & Basil Pesto

getting touchy with food.

Is this your first time reading Curious Appetite? If the answer is no, and you already follow on facebook and instagram, then you’ll know how obsessed I am with pistachios!

It all started when a fiery Sicilian-American woman met an Iranian guy with a ‘fro in a club back in the early 80’s. A few years later they made me and ever since, I was exposed to many exotic flavors as a result of being born to a Sicilian/American mother and an Iranian pop. Continue Reading

1 2 3 7

%d bloggers like this: