From My Italian Kitchen: Eggplant Stacks

Eggplant, melanzane in Italian, is a bit of a tricky vegetable. It looks gorgeous. If I were painting a still life there would definitely be a perfect, round bottomed purple eggplant in it. But for years I avoided eating it, having had a few too many encounters with mushy and overcooked or greasy, oversauced eggplant dishes.

And then one day, on a visit to Bologna, I had a bite of a friends melanzane alla parmigiana at a little out of the way restaurant called Osteria Santa Caterina. And - wow - love at first bite. The eggplant was perfectly cooked, not at all mushy. There wasn’t a bit of grease, and both the cheese and sauce were used sparingly. I’ve ordered that dish each time I’ve visited Bologna and it never disappoints. Still, I didn’t think I could ever cook eggplant myself.

Fast forward to this September. Returning to Italy after a visit to the US necessitated a strict 2 week quarantine. That meant two things - I had plenty of time to experiment in the kitchen and I was dependent on friends to help supply me with fresh foods. Lucky for me I have terrific friends who stocked my fridge before my arrival and deposited all kinds of goodies at my doorstep! One of the “care packages” I received was overflowing with gorgeous fruits and veggies - just picked grapes, tomatoes, peppers, some fresh basil, and two beautiful melanzane. Determined to make something delicious with this bounty, I decided to experiment. I did a little research beforehand on how to avoid the mush. The secret is the same one I use when prepping spaghetti squash - a heavy sprinkle of salt on the raw sliced eggplant to draw out the moisture prior to cooking. With that in mind I proceeded without a recipe, using ingredients I had on hand that were similar to the ingredients in a parmigiana. The result was wonderful - lovely stacks of eggplant slices slightly breaded and crisped in just a touch of oil, topped with a slice of ripe tomato, a fresh basil leaf, a sprinkle of parmesan, and a slice of fresh mozzarella. No sauce at all. Although I had intended this as a side dish, it ended up as my main dish - a hearty yet vegetarian meal with that farm to table essence that makes Italian food so wonderful. I will be making this dish again - and I hope you will give it a try too!

Eggplant rounds, lightly breaded and fried, ready for toppings!

Eggplant Stacks

I medium size eggplant (the larger ones tend to be tough)

1 egg beaten with 1 tablespoon water

Plain fine breadcrumbs

Vegetable oil

I large ripe tomato

Fresh basil leaves

Freshly grated Parmesan cheese

1 large round of fresh mozzarella

Salt to taste

Slice eggplant into rounds about 1 inch thick, lay on a baking sheet and sprinkle generously with salt. Let sit for 15 minutes and then wipe pooled water and salt away.

Dip each round into egg mixture and then into bread crumbs to lightly coat both sides.

Perfectly ripe tomatoes are a key part of this dish

In a large frying pan, heat enough vegetable oil to cover the bottom of the pan. When hot, place the rounds of eggplant in and fry for a few minutes each side until the bread crumbs are crisp and golden and eggplant has softened.

Remove from pan and place slices of eggplant on a baking sheet. Top each round with 1 slice tomato, a pinch of salt, a basil leaf, a sprinkle of Parmesan, and a slice of mozzarella.

Ready for the oven

Bake at 350 degrees x 15 minutes. Serve right away.

Buon appetito!

A Fall Day in Lucca

Fall is my favorite time of year whether I’m in the United States or in Italy. I love the changing leaves, the autumn scents (roasting green chile in New Mexico, chestnuts in Italy), the colorful gourds and pumpkins, and the feel of crisp air on my face. But to spend fall in Lucca - now that is seasonal bliss.

I spent a good part of this summer outside of Italy, returning in mid-September. With a two week quarantine on arrival, I watched from my window as the last days of summer slipped away and fall crept in. What a relief to finish those two confined weeks and step out into an Italian autumn.

Looking down from the walls into the city of Lucca

Fall began with a spell of stormy weather marked by cloudy skies, rolling thunder, falling tree branches, and periods of heavy rain. Everyone tried to take advantage of breaks in the storms to get outside, run errands, stop for an outdoor coffee, and go for walks. That’s exactly what my Saturday consisted of this past weekend. The best part of the day was a mid-afternoon walk along le mura (the walls that enclose the historic city center). It took place under dramatic skies and a mist in the air that almost, but not quite, required an ombrello (umbrella).

Storm clouds over Piazza Santa Maria, Lucca

The city walls are lined with trees which, at this time of year, make a colorful statement. Looking up into the branches is an artist’s palette of color. Looking down, the falling leaves cover the ground in shades of gold and yellow. Chestnuts fall and crunch under foot, their spiny outer shells and dark brown nuts symbolizing the season.

A tree trunk covered in moss and “Venus’s belly button”

Many of the trees along the walls are covered in moss (something I certainly don’t see in arid New Mexico).

This year, for the first time, I’ve noticed another plant growing through the moss on one of the trees - delicate stalks with small, round, green tops. I’m told they are called Venus’s Belly Button (officially Cotyledon Umbilicus). An internet search tells me they are used in homeopathic medicine. Fascinating!

As my walk around the walls continued, each bend in the path brought a different view of the increasingly dark and cloudy sky. It was an if an artist were painting individual scenes with expert use of light and dark against trees and sky. If only I could paint! Instead, I pulled out my camera in an attempt to capture the beauty of the day.

I could not have asked for a more perfect autumn afternoon or a more beautiful setting in which to enjoy it. I arrived home just as the mist turned into rain. Perfect timing, perfect fall day.

A storm brewing on an October afternoon in Lucca

A Scavenger Hunt in Lucca

Lucca has many well-known sites - churches, gardens, medieval streets, the remains of a Roman Amphitheater. It also has many hidden gems and an abundance of art and architectural detail tucked away in less known places.

As a “let’s all keep busy and plan our next outing in Lucca” activity during this period of on-going travel restrictions, I thought an art and architecture scavenger hunt would be fun. I hope you will want to play along!

How many of these scenes are familiar to you? Can you identify where to find them? If you recognize them, I hope they evoke happy memories. And if you are not familiar with them, I hope you will put them on the “must see” list for your next stroll through Lucca.

Can you identify where in Lucca each of these photos were taken? Start with the top photo above and then check your answers against the descriptions at the end of this post. No cheating !

#2

#3 (below) is a before (on the left) and after restoration (on the right). Which do you prefer?

#4

#5

#6

#7

#8

#9

#10

#1. This fresco is found above the front door of the church of Sant’Anastasio, the only Eastern Orthodox Church in Lucca. Try to peak inside - the interior is stunning and unlike any other church in Lucca.

#2 This beautiful carving tells the story of Santa Zita. it is found above the well (now covered) outside the home where she used to work for the Fatinelli family on Via Fontana, just a few steps off busy Via Fillungo.

#3 This recently restored fresco is found on Via Arcivescovado. For years I hoped it would be restored as I watched it crumble and fade but now I find I miss the faded original.

#4 Sometimes it is the smallest detail that catches the eye. What this is exactly I cannot say - it’s hinged so must be a door or access panel of some sort. But to me it looks like a piece of sculptural art. It is found on the back side of the Church of San Frediano, facing the piazza in front of the Real Collegio. Extra points to anyone who can explain its purpose.

#5 This gate combines art and function. It is found inside the gardens of Palazzo Pfanner, just to the side of the big circular fountain. The structure in the back, which looks like stables for really small horses, is actually where the beer kegs were stored when this palazzo served as Lucca’s beer garden.

#6 Lucca has many, many church bells but these are unique as they are small and not inside a campanile (bell tower). You’ll have to look up to see them, above the tiny church of Santa Maria della Rosa. My favorite church in Lucca, it is built up against a section of the original Roman wall, has lovely frescos, and the beautiful painting of Santa Maria della Rosa above the altar.

#7 This is a hard one and is from another of Lucca’s tiny churches, the Church of Santa Caterina. Santa Caterina has a unique painted ceiling that is actually a double dome. The lower dome has an oculus through which you view the upper dome, giving the illusion of incredible depth.

If you climb the stairs all the way to the top, photo #7 is what the dome looks like viewed from above. To the right is what it looks like from the church floor below. Gorgeous.

Santa Caterina was restored by FAI several years ago and is rarely open except for special events. It definitely goes on my “do not miss” list. And hearing music in the small chapel is magic!

#8 There is a large ruin that is easily seen along the northeast part of Lucca’s wall, adorned with graffiti. However this glimpse into the ruin is visible only from the street level at the very north end of Via del Fosso, where the water first enters the canal. It’s an intriguing sight - who lived here? why did they leave? what lies inside? and what is that hanging over the doorway?

#9 This dragon-like creature is found in Piazza San Michele, high above a bank, a counterpoint to the Archangel Michael atop the cathedral across the way.

#10. Not all of the statues in Lucca are of famous composers, water nymphs, or goddesses. Some are just plain fun, like this lusty lady in front of Trattoria da Ubaldo.  Blow her a kiss, surely it brings good luck. There are more interesting “treasures” to be found inside the trattoria. A fun place for lunch or dinner.

I hope you’ve had fun with this scavenger hunt around Lucca. Do you have photos of hidden gems here in Lucca? If so, please post them on the Two Parts Italy Facebook page.

Harvest Time in Italy 2020

Bringing in the just picked grapes. Photo by J. Carnevale, used with permission.

As summer turns into fall, Italy’s harvest season is in full swing. I love the sound of the Italian verb “to harvest” -  raccogliere.  The harvest itself is the raccolto.  Raccolto is a general term applied to many different types of crops. At this time of year there is the raccolto di zucca (pumpkin harvest) for example.  In a few weeks the raccolto di olive (olive harvest) will begin.  But when it comes to harvesting Italy’s grapes, the simple word raccolto just won’t do.  The grape harvest has its own special term - the vendemmia (the verb is vendemmiare). Seeing the vendemmia, or better yet participating in it, is a peak Italian experience.  As I write this, the vendemmia is going on throughout Tuscany while I am stuck inside, finishing up a two week quarantine mandated by my return to Italy from the United States.  Poor timing on my part!  The best I can do this year is to live vicariously through some friends who’ve been busy helping with the vendemmia on their friend’s farm.  

The quality of the grapes varies from year to year due to the effects of temperature, moisture, and a host of other factors. Some years are better than others and this year is predicted to be a good one for the grapes, which should mean a good vintage of wine.  But just as the pandemic of 2020 has played havoc on so many aspects of life, the cultivation of grapes and the production of wine have not been spared.  There will be fewer experienced seasonal workers because of restricted entry of foreigners into Italy, this is sure to impact the harvest in some areas. It is also unclear what the market will be for wine distribution and export because of the financial effects of COVID-19 throughout the world.  Time will tell how severe the impact of such factors will be on farmers and wine producers. The usual harvest festivals will also be limited - just as many other events have been - a not insignificant cultural loss.

Demijohns waiting to be filled. Photo by J. Carnevale, used with permission.

With these problems in mind, I think we all have a civic duty to buy lots and lots of Italian wine this year. It is the least we can do to help the local economy, wouldn’t you agree?

My friends who participated in the harvest shared some of their bounty with me, leaving a much appreciated bag of freshly harvested peppers, eggplant, tomatoes, and herbs at my doorstep. In the bag were also some of the freshly picked grapes - more than I could possibly eat.  So, in the spirit of participation in the harvest, I decided to use them to make some grape jam.  With plenty of quarantine-enforced time on my hands I found myself “peeling” the grapes (actually it’s more like squeezing each individual grape to get the pulp out than it is actually peeling them). I then boiled the pulp, strained it to remove the seeds, added the skins back in, and cooked it a second time. The result was a gorgeous deep purple liquid as the skins infused the juice with color. Sadly, my jam making skills failed me and I ended up with a sort of thick grape syrup that never set up into jam. But hey, I’m all for celebrating my failures!  The syrup was intense and sweet - a little drizzle was perfect on fresh ricotta for breakfast. It was also good spooned over some warm tomino cheese with a salad for lunch.

By the time the olive harvest rolls around in early November I plan to be out of quarantine and spending a week on an agriturismo where the raccolto di olive will be in process. Maybe they will put me to work and I will look just as happy, and just as much in my natural element, as my friend Jim (below), looked when he took part in this year’s vendemmia. I’m happy he shared his experiences, his grapes, his joy, and his photos with me.

Photo by R. Daniel. Used with permission.

From My Italian Kitchen: Muffins

We’ve all missed things during the last challenging months – family, travel, hugs (that’s a big one!), and getting together with friends to name a few.   One of the things I’ve missed most is entertaining. Having friends over to my home, gathering interesting people around my table, is one of my favorite things to do. I take great pleasure in the preparations - working in the kitchen (baking, chopping, stirring = culinary therapy). I also enjoy picking out just the right dishes, arranging flowers, and setting a pretty table in anticipation of guests arriving.  How I’ve missed this during the months when we were not allowed to have people over to our homes! Luckily, those times are past and now we can open our homes to friends – as long as the groups are small and everyone is well.  Social distancing means I can fit only 2 or 3 guests around my table. That size group is perfect for one of my favorite ways to entertain – the morning coffee or brunch.  

For me, morning gatherings always call for muffins, whether I’m baking in my tiny Italian kitchen or my slightly larger one in New Mexico.  

Lemon glazed muffins - my favorite.

I almost always start the menu with muffins, add a pretty bowl of fruit, perhaps some yogurt or an egg dish.  Combine with coffee, tea (perhaps a mimosa), plus a couple of good friends and you’ve got the perfect socially distanced morning get together.  Since I’ve hosted brunches in both Italy and New Mexico this summer, both featuring muffins, I thought I would share some of my favorite recipes. 

Summer ripe strawberries with a little sweetened cream cheese go well with lemon glazed muffins

 First up, Lemon Glazed Muffins. I think of these as Italian muffins, both because the bright lemony flavor reminds me of summer in Italy and because I made them for the first time in the toaster oven in my tiny Italian kitchen. The recipe is adapted from a lemon quick bread; with some small changes it became muffins. The recipe makes a dozen, but is easily halved to make 6. It is hands down my favorite muffin!

 1 medium lemon (pick a juicy one!)  You’ll need the grated zest and 4 ½ teaspoons of juice.

1 ½ cups flour

1 teaspoon baking powder

½ teaspoon salt

1 cup sugar (plus another 2 tablespoons for the glaze)

½ cup butter

2 eggs, slightly beaten

½ cup whole milk + 1 -2 tablespoons

 Preheat oven to 350 degrees. Prepare a muffin pan (don’t use paper cups  – they don’t work well with the sticky lemon glaze)

Grate the peel from the lemon and squeeze for juice, set both aside for now.

Combine flour, baking powder, salt, and sugar in a medium size mixing bowl.

Cut in the butter to make coarse crumbs and then stir in the grated lemon zest.

 Beat the eggs slightly and add the milk. Stir the egg/milk mixture into the dry ingredients to moisten. (if too dry, add another tablespoon or two of milk).

Spoon batter into a prepared muffin pan and bake for about 25 minutes until tops are just golden.   Cool 5-10 minutes on a rack and then carefully remove from the muffin tin.

 Mix the reserved lemon juice with 2 Tablespoons sugar.  Bring to a slow boil, cook and stir until slightly thickened, about 5 minutes.  Brush the tops of each muffin generously with the lemon glaze.   These are good while still warm or when cooled to room temp. 

Another coffee get together - this time in New Mexico - with sugar crusted muffins and a plate of mango with blackberries. Yum!

 Next, Sugar Crusted Muffins. I’ve been baking these muffins for over 50 years.  Really!  The recipe dates back to my 8th grade home economics class.  Since then I’ve made them countless times and have adapted the recipe to make blueberry muffins as well. If only my 8th grade teacher could see me now!    The recipe makes 9 generous or 12 smaller muffins.

1 ½ cups flour

2 teaspoons baking powder

½ tsp salt

½ cup sugar

¼ cup butter, melted.  (plus another ¼ cup melted butter for dipping the baked muffins)

½ cup whole milk + 2 tablespoons

1 egg, slightly beaten

additional sugar and cinnamon for topping

Preheat oven to 400 degrees.  

 Sift flour, add baking powder and salt; resift and add sugar.

Combine melted butter with milk and beaten egg, beat slightly and add to dry ingredients. Mix just to moisten.

Spoon batter into prepared muffin tin.  Bake for 15-20 minutes until the tops are firm and golden brown.

When cool enough to remove from pan, dip the top of each muffin into the melted butter (1/4 cup) and then into a small bowel with a sugar – cinnamon mixture (½ cup sugar and 1 tablespoon cinnamon).  

The cinnamon and sugar topping make these muffins the perfect treat for morning coffee.

Blueberry Muffin Variation:  Use ¾ cup buttermilk, cut in the butter rather than using melted butter, add a big scoop of blueberries.  After spooning into the muffin tin (and before baking) sprinkle the tops with a little demerara sugar for extra sparkle and crunch. Doubling the recipe makes 1 and 1/2 dozen muffins.

Blueberry muffins were the star, alongside strawberries, for a brunch in New Mexico just before I left to return to Italy.

 With fall quickly approaching, it’s the perfect time to fire up the oven and do some baking.  I’m looking forward to sharing my next batch of muffins with friends, especially now that I am back in Lucca after a couple of months in the United States.  And remember, in Italian the word for muffin is … muffin!