Dining at Spannocchia!
21 April 2009
Some spring rain, cooking classes and our wonderful chef/volunteer Jay means tons of delicious meals at Spannocchia as of late. Although eating exceptionally well here is far from rare, the onset of spring has sparked culinary creativity in everyone. With the help of Jay, the intern kitchen has been turning out some stellar meals. Falafel, superb pan-roasted chicken, gougeres, yogurt, spring artichokes and aioli, bagna cauda and much more have been filling bellies here on the farm. Easter was celebrated at the table by honoring the first of Spannocchia’s 2009 lambs and, as goes the Tuscan custom, not a single bit was wasted. After an adventure in egg hunting (from Spannocchia hens, of course), interns and volunteers dug into a crown roast, fritto misto (who knew offal could be this good!) with pomodoro sauce, roast leg and even lamb brains. Leftovers and bones were boiled down to make a savory broth which contributed to a casserole of white beans the next day. It is truly an amazing thing to appreciate the animal in its entirety.
Meat isn’t the only thing we’re excited about at Spannocchia this time of year! Garden interns have been busy harvesting chard, cardoons and the first butter lettuces of the season, all of which have been passed on to Graziela in the Villa kitchen and, much to guests and interns delight, arriving at the table. Foraging has also started with gusto. A recent hike to the Castle That Only God Knows brought back one of spring’s most coveted treats, wild asparagus. Sauteed oh so briefly, nothing could signal new vegetal life better. Last but not least, wild nettles are abundant and have been lovely in risotto and arrancini! Yum!
A presto!
