Stork Family update

Back in April I posted a photo of of our resident nesting stork in Pinerolo and was commenting on how this feathered family has seen fit to make their home there on an old smoke stack from an abandoned factory in Pinerolo for the past few years. Recently on our return home from the market the other day, I was delighted to catch a glimpse of the whole family. I'm not so sure how delighted the other folks in the cars next to us at the traffic light were to see us make a quick swerve over to the side of the road, so I could snap a couple pics of the growing family, but that's another story.

It won't be long before this young un flies the coop and the nest will be empty for another year. Actually, it is quite a long family nesting time compared to the little family that nests above our electrical box on our balcony every year. Within two weeks of hatching the little ones they have all flown the coop and the nest is devoid of any living thing. I'm always taken by surprise at how quickly it all takes place. Must be a metaphor in there somewhere about the speed of families growing up and leaving the nest, some quickly and some not quick enough. I just find it all fascinating.

Divina "Baccala alla Livornese"

"Everyone should try being Italian at least once a year", exhorts Judy Witts Francini from her enviable spot in Tuscany. Judy, sometimes known as Diva from "Divina Cucina" cooking school in Florence Italy and always known as the women with the inside track to the Florence and Chianti food scene. For many years Judy has operated a popular cooking school in central Florence with one of it's main attractions being the fabulous Florence Market classes. An insiders tour of the indoor market and then cooking with her students all the yummy finds of the day. Over the years many dishes have been cooked and many secrets have accumulated and now the culmination of these experiences have come together in her cookbook aptly called,

Secrets from my Tuscan Kitchen.
Divina Cucina Recipes,

I was excited when I first heard about her cook book coming out as I have enjoyed several of her recipes over the years from her site and newsletter. I was thrilled when my friend Martha of "Go Italy", came for a visit in May and brought along an autographed copy for me. What a great gift, thank you very much Martha. It has been a busy period for us, but when I was perusing the cookbook, deciding which one to make first, the Baccala alla Livornese jumped out at me. Why is that? Well, because my local fishmonger had given us a great deal on some baccala, or salt cod, and I had some just waiting to try a new recipe on. I often chuckle at Judy's disclaimer, "all recipes tested ad approved by her Florentine husband". I know the feeling well, as I always check with my Piemontese husband about the authenticity of my recipes and look for his approval from his discerning palate.

I wondered how he would like this version on baccala as he is very partial to the Piemontese version. So I set about preparing this simple and tasty version and was not disappointed when my husband heartily approved it. It was simple to prepare and I used fresh tomatoes that have been coming in strong lately. I'm not going to share the recipe here, because I think you should buy the cookbook, as it is a wonderful bargain that will keep you coming back to try all the different recipes again and again. Whether you're a newcomer to Italian cooking and just want some insider tips or a seasoned veteran, there is a nice range of recipes to keep you intrigued and making notes in the handy lined page opposite each recipe. You can purchase the book directly from Judy here and keep up with her on her blog at "Over a Tuscan Stove". If you find yourself in Florence on Monday, do book in for her legendary Market Tour.

Zucchini Carpaccio

If you haven't already discovered this delectable way to prepare zucchini, then you must run, not walk and beg, borrow, or steal some of the freshest and firmest zucchini that you can find. Or if you are the law abiding type, then just purchase some from your favorite green grocer, farmer's market or pick some from your patch and make this for lunch or dinner right now.
It is that good, honest.
I like zucchini as much as the next person, but must say they can get a bit done, so to speak. So when I brought these home the other day. I was struck by their solid texture and freshness, that I knew that these were just the ticket for a raw offering for the day.
This really couldn't be simpler, doesn't really require a "formal" recipe, lends itself to endless variations and comes together in a flash. So what are you waiting for? Oh your zucchini to be ripe? Well, like I said before, get thee to a grocery. OK, enough with the string of cliches, and on to the preparation and best of all the eating.
Buon appetito!

Zucchini Carpacio
Serves 4

Ingredients
2 zucchini, medium, firm and fresh
1/2 lemon
olive oil, extra virgin and flavorful
Chives or thinly sliced red onion if you like
Mint, fresh spearmint or basil if you prefer
salt of choice, coarse pink works for me although one of the smoky varieties would be tasty

Method
Slice your zucchini on a mandolin or as thin as humanly possible
Arrange slices as a single layer on a plate.
Salt to taste
Squeeze your lemon juice over all.
Liberally sprinkle fresh snipped mint and chives to cover
Add a second layer of zucchini if they didn't all fit the first round.
Repeat with herbs, lemon juice and salt.
Drizzle oil over all.
Serve.

Cooks notes and variations
Cheese, very optional, Parmesan thinly slivered or a crumbled, salty firm goat cheese
I found the cheese somewhat overwhelmed the subtle flavors of the zucchini and the oil, and enjoyed it without.
Chopped tomatoes and olives make another nice variation.
And of course basil is a natural with zucchini.
I think lime would be fantastic if I run across any, as they are few and far between here, oddly enough.