Simple Italy

Celebrating Your Inner Italian

Passato di Pomodoro

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  • Plum Tomatoes
  • Pelati Pot
  • Food Mill
  • Passato

In September, when you can buy 20 pounds of pomodori pelati (plum tomatoes) for $15, you’ll know what to do.

Simmer the pelati in a big non-aluminum pot until they fall apart. Pass the contents through a food mill which purees the fruit but screens out the skin and seeds.

Passato di pomodoro in the freezer will make the change of seasons a little sweeter.

Reduce the passato (puree) in a large pot until excess water evaporates and  it thickens to just the right consistency to cling to strands of pasta.

Cool and freeze in 1 cup bags.

In January, you’ll say, I did the right thing.

Passato di Pomodoro
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Cuisine: Italian
Author:
Serves: 12 cups
Adding some vodka to the passato brings out the sweetness of the fruit. The alcohol, which evaporates during cooking, dissolves certain flavor compounds that neither oil nor water can release. If using vodka, add ½ cup to the puree (step 4) as it reduces.
Ingredients
  • 10 pounds very ripe plum tomatoes, cut in into lengthwise quarters
Instructions
  1. Pack a large non-aluminum pot with as many tomatoes as will fit, pressing with clean hands or a large spoon to squash the tomatoes to release some juice. Set on medium-high heat. Cook, stirring occasionally, for 10 to 12 minutes or until the tomatoes start to release more juice.
  2. With the back of a large spoon, press the tomatoes. Gradually add the remaining tomatoes until they all fit in the pot. Reduce the heat to medium-low. Cook, stirring occasionally, for 25 to 30 minutes or until tomatoes are very soft.
  3. Set a food mill over a large non-aluminum pot. Working in batches, ladle the tomatoes and juice into the food mill. Pass the tomatoes through the mill to puree. With a silicone spatula, lift out and discard the skin and seeds after each batch.
  4. Set the puree over high heat. Bring to a boil; reduce the heat to medium and cook at a brisk simmer for 5 minutes. If the puree is too thin, continue to cook until it is reduced to the desired thickness. Skim and discard any light-colored foam that rises to the surface. Cool to room temperature then refrigerate for several hours to chill thoroughly.
  5. To freeze, ladle into 1 cup containers. Store in the freezer for up to 6 months. To use the sauce, thaw the amount needed overnight in the refrigerator or microwave on the defrost setting for 10 minutes. Heat the sauce in the microwave for 6 to 8 minutes or transfer to a saucepan set over medium heat.

 

Giddy about Garlic

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What Happens Underground Doesn’t Stay Underground
Freshly harvest viola Francese garlic bulbs will dry in a shady spot for a few weeks.

Newly harvested viola Francese garlic bulbs will dry in a shady spot for a few weeks.

Last fall I blogged about my foray into planting garlic. My procrastination in ordering bulbs on the Seeds from Italy website resulted in missing out on the desired rossa di Sulmona variety. I settled for viola Francese.

I separated the bulbs into cloves, planted them, and mulched them as instructed. They pushed their green shoots out this spring (full disclosure–a few started growing last fall). We savored the garlic scapes in salads and sautés. So good.

Then the whirl of summer took over. A morning glory vine from a planter box adjacent to my garlic patch spilled a thick green leaf quilt over the garlic leaves which were wilting and turning brown according to nature’s plan.

Hmmmm. Out of sight. Out of mind. When was I supposed to dig up those garlic bulbs?

I consulted my trusty copy of Step-by-Step Gardening Techniques Illustrated (Storey Communications) which told me, “When most of the leaves have turned brown (in mid-July to early August, depending on your climate), gently pull or dig up the bulbs, being careful not to bruise them. Don’t leave them in the ground too long, or they may begin to separate and will not store well.”

It’s the end of August! Carefully retrieving the bulbs with a trowel, I can see that although most of the bulbs are intact, the center stem connected to the root has died back, leaving the individual cloves more prone to separate from the bulb.

I don’t care. I’m still giddy about my bumper crop. Now that I can see the bounty, I promise myself to watch the calendar more closely next season.

 

The Donati Family

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This article first appeared in the October 2012 issue
 of the award-winning subscription travel newsletter Dream of Italy

By Walter Sanders

Montestigliano is a compound of historic villas.

Montestigliano is a compound of historic villas and farm houses.

I felt at home in Villa Pipistrelli. That feeling of comfort was not an accident.

“It’s simple. We want our guests to feel like part of the family,” says Luisa Donati, marketing manager for the family’s Pipistrelli, Montestigliano, and Palazzo Donati Mercatello (in Le Marche) properties.

To feel like part of this family would be an honor. Signore Giancarlo Donati, the patriarch who’s in his 80s, is a talented business man with a big personality. Sixty some years ago, he learned to fly and bought a small plane. On one of his first flights he shocked the citizens of Mercatello by bombing the town with ripe peaches.

Virginia, the eldest child, is an architect, fearless singer, and animated dancer.

Massimo Donati discusses the olives that are raised to produce the family's signature olio d'olive.

Massimo Donati discusses the olives that are raised to produce the family’s signature extra vergine olio d’oliva.

Massimo is the farmer who manages the olive oil production, as well as the family’s efforts in sustainable energy from BioGas methane transfer. He’s also the leader in solar energy capture on the properties.

Damiano is the family accountant, a spirited singer, and master griller.

Marta provides administrative support for the business.

Together, the family has integrated its dream of sustainability, tourism, and a unique Tuscan experience into a business model that revolves around Agriturismo. (An Agriturismo is a government designation for an operating farm that rents lodging and provides food from its own production.)

The Big Cena at the Montestigliano Property

Once a week, guests from the Pipistrelli and Montestigliano properties are invited to a dinner hosted by the Donati family in the spacious top floor of the old granary. The food is prepared by Anna, the talented young Polish chef, who has been with the family for nearly ten years.

All the food is procured from local suppliers. The olives for the extra virgin oil are grown on the property. Luisa introduced me to a cheese maker named Fiametta whose four different pecorino cheeses were featured. Luisa told Fiametta that she would have the opportunity to address the 60 guests and speak briefly about her cheese, and that Luisa would translate. Fiametta looked very nervous about the prospect but we both encouraged her to try.

By the end of the evening, after Fiametta had taken several orders for cheese purchases, she said to Luisa, “That was great fun, I want to do it again sometime soon!” Ah, a celebrity is born.

Luisa and Massimo make everyone feel like family around their dining table.

Luisa and Massimo make everyone feel like family around their dining table.

I mixed with some of the guests who were staying at the Montestigliano property. Many of them told me that they had been visiting for decades with friends and relatives (some multi-generational) in tow.

The meal was excellent. All five Donati siblings  mingled with the guests. After dessert Damiano grabbed the karaoke microphone and kicked off an hour of singing and dancing.

To be continued:

Palazzo Donati Mercatello and nearby attractions

Porcini Mushroom Antipasto

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Dried porcini funghi add true Tuscan savor to this fresh mushroom antipasto.

Dried porcini funghi add true Tuscan savor to this fresh mushroom antipasto.

Too often, outside of Italy, antipasto can be a tired tray of assorted salumi. Or, “lunchmeat,” as a server an “Italian” restaurant in Chicago, once hilariously answered, in response to our query about what came on the antipasto platter.

Throughout the regions of Italy, antipasto (before the meal), are varied, seasonal, and local. Seafood, robust cheeses, grilled vegetables, crostini with myriad spreads, cured olives, frittate, and more.

Porcini-Stuffed Baby Bello Mushrooms are an antipasto that’s right for any season. By supplementing fresh baby bello mushrooms with reconstituted dried porcini, you create a win-win. The intense porcini flavor (at a fraction of the cost of fresh funghi porcini–if you could find them) with the toothsome texture of fresh mushrooms and assorted seasonings. [Read more…]

A Tavola

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Yesterday I listened to an NPR report about the state of the family meal in America.

This was the scene of one family that was interviewed. At 6:02 p.m., three children sat down to supper. The mother and father did not eat with the children (they planned to eat later). The father wasn’t at the table. He was checking his phone. Grandpa was nearby looking at his iPad. The TV was blaring in the background. The meal lasted for eight minutes.

Cena_2

In Florence, as everywhere in Italy, dining is a celebration of life.

A few years ago on a research trip to Rome, I connected with Giuliana, the former neighbor of an American friend who had lived in Rome for a while. We agreed to meet one spring evening at the Spanish Steps.

[Read more…]