Curious Appetite

First Courses

Cucina lockdown: Pici Bis Bliss cacio e pepe and amatriciana

Well, hello you beautiful eyes whoever you are! As always, I start a post with a self-deprecating apology for being too distracted/anxiety ridden during a global pandemic to update as regularly as I’d like. I promise, there’s a recipe at the end of this existential tunnel of dread.

More often then not, I feel as if I’m drowning in an ocean and use all my might to flail to the top. And in those rare moments when I have an opportunity to breathe, I show up here. Continue Reading

Cucina lockdown: Pasta with tomato, guanciale and peas

 

If you follow me on IG, you know this is the only spot in my kitchen with decent natural light.

This category of cucina lockdown hasn’t been updated for some weeks, despite having promised updating it regularly with recipes. In a strange way, I feel the term quarantine cooking is dated or passed. Perhaps I’ve oddly adapted and feel this is life for now on as we know it. I miss Florence and have no idea when it will be safe to return. I understand shelter-in-place measures are necessary and we need to follow the warnings of experts on how to safely- and slowly- re-open. I look forward to the day lockdown cooking is over as much as the next person. But for now, I’ll continue to do so for as long as it takes. Continue Reading

Cucina Lockdown: Pici al ragù di agnello (pici pasta in lamb ragù)

to be or not to be a sugo, that is the question

Well, hello! Welcome to my blog! I have to say, one of the bright sides to this whole lockdown thing is having more time to cook and write recipes. But let’s be honest, some of the hassle in this is all the cleaning. I am so tired of cleaning and washing up. I miss restaurants!

I made this for Easter Sunday since in Italy lamb is traditionally eaten during Easter feasts (and I love making ragù). Before I dive into the recipe, in case you’re wondering “what’s the difference between a sugo di carne and a ragù?” I’ll do my best to answer while preemptively apologizing to the Italian food police, who still somehow have the energy to work during a pandemic. Continue Reading

Cucina Lockdown: Zuppa con fagioli, salsiccia e bietole (Tuscan-inspired Soup)

beet greens! you can’t beat a bunch of beets!

If you follow me on instagram or have been reading for a bit- you’ll know I am obsessed with soups. They are my favorite dish to make for myriad reasons. They are affordable, a clever way to use up surplus veg, are extremely nourishing and bring an immense sense of comfort when making them.

If I have someone over to my house for the first time I’ll either make one of 2 things: a ragu’ bolognese or a soup since for me, making food is one of the most sincere love letters one could write to another. So best to make the things which I love the most.

Another reason I love soup (and ragu, too) is they are rather straightforward and easy to make once you have some basics down. You can read my full love letter and basic soup tips to the art of Tuscan soup making HERE. If you’re looking for more personalized cooking help, check out some of Curious Appetite’s online versions of our food tours and culinary lessons, led by our team of experts in Italy. Continue Reading

{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

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