The best part of my daily routine in Pisa is going to the local markets. It has become more exciting each week because the vendors are starting to recognize me, I have learned most of the food words in Italian and the seasons are changing. Yesterday as I browsed the stands I literally could not help but smile like a little girl in a gelato shop and I thought….”fall is finally here”. The centerpiece of each stand was no longer the gorgeous heirloom tomatoes or summer squash but rather the earthier flavors of fall beets, turnips, celery root, chicory lettuces, chestnuts and wild mushrooms.
I love when the seasons change. It feels like a new set of watercolors has been gifted to me by mother nature and I am free to play with a new canvas. These flavors are special to me because they remind of specific memories that happen only this time year. I fondly remember my first fall in San Francisco working at one of the most seasonal restaurants of the city, discovering what ingredients were specific to the fall. I had no idea how good Golden Beets or Swiss chard could taste and I definitely did not know all of the different things I could do with them. In San Francisco I remember thinking, “god this is how the food tastes in Europe. So amazingly fresh!” Now that I am here in Italy, I must admit that everything actually tastes better. The set of watercolors that I get to play with here makes me appreciate my passion for cooking like never before. When you have the luxury of working with best ingredients, you really don’t have to do much. I use simple technique, my love for food and basic combinations of flavors to create beautiful meals.
I can honestly say that I was really happy with the dinner I cooked last night. I worked with Squash Blossoms, a delicate summer ingredient, that I have never cooked before. When you run a restaurant, you tend to cook what you know and what your are comfortable with. Here in Italy, I am not interested in only cooking what I know, I cook what I want to try. Here’s a little video of the appetizer I decided to make with the squash blossoms:
The rest of the meal was full of Fall flavors….Here is the menu:
- Stuffed Squash Blossom with fresh ricotta, Buffalo mozzarella, chives, oregano, lemon zest and sautéed zucchini
- Bitter Fall Salad with tender green lettuces, speckled radicchio, endive, toasted hazelnuts and oranges with a sweet balsamic vinaigrette
- Braised Pork Belly with red wine, mirepoix, and sage served over slow cooked Sicilian Lentils
- with braised Lacinato Kale and roasted red onions with rosemary
- Bolgherian Red Wine (blend of Cab Sauvignon, Cab Franc, Merlot and Sangiovese)