Our original menu included zucchini flowers fried in a vanilla batter and filled with cheese; fresh parmesan eggplant roll with cherry tomatoes, dried ricotta, and fresh basil; ciabatta bread; umbrian flatbread stuffed with spinach, onions, and olives; fresh tortellini or gnocchi if the tortellini was too time consuming; a dried pasta; chicken thighs filled with bacon and green apples; and either a chocolate parfait with passion fruit or a lemon tiramisu for dessert. Sounds mouthwatering, right? We were also supposed to visit the olive oil mill Cecci. The Umbrian region is famous for black truffles and for olive oil, so I let her know that I wanted to learn how to select a good olive oil, and I wanted to taste really good truffles.
We arranged for the lesson on Friday. Her sister and brother-in-law picked me up in Orvieto and drove me the 15 or so minutes to Monterubiaglio. The family villa was a bit of a mess when we arrived. It turned out that Velia and her husband had just moved from their apartment in Orvieto to the family villa to save some money. They were still getting settled in. She slept in that morning, and had just woken up when we arrived. She said she woke up in a panic because she wasn't prepared for my visit. She didn't have all of the ingredients we needed, and hadn't been able to get the internet to look up what we agreed to make together. We also weren't able to go to the olive oil mill. Needless to say, I was a bit bummed. To make up for it, she did invite me to her champagne bar in Orvieto to cook the zuchinni flowers in the vanilla batter. I appreciated that extra effort on her part.
Despite the fact that she didn't fully deliver what she promised, she did give me a full day of cooking, a cute little apron, 50 pages of recipes, a trip to her family villa (which really was quaintly set in the country), and some good cooking tips. Probably the best was learning how to make, roll out, cut, and cook tagliatelle. I also learned that I love the flavor combination of chocolate and figs.
We made eggplant rolls with cherry tomatoes, dried ricotta, and arugula; rolls stuffed with dried ricotta, red onions, and green olives; rolls with cherry tomatoes and olive oil; a loaf of bread with toasted almonds rolled into it; fresh tagliatelle in a tomato and arugula sauce; pasta carbonara with artichoke hearts; chicken thighs with bacon and arugula; mini crostate with figs and chocolate, and a large plum preserve crostata. I was very busy cooking, so didn't get to take many pictures. I did, however, get to snap a few when things were prepared.
The mini fig and chocolate crostata.
The three types of rolls we made.
The eggplant rolls with cherry tomatoes, ricotta, and arugula.
The pasta carbonara with artichoke hearts.
The fresh tagliatelle (doesn't it look so beautiful?)
Velia tossing the tomato sauce we made into the tagliatelle.
Some of my tagliatelle on the plate with one of the stuffed rolls with green olives, red onions, and ricotta.
The chicken thighs with bacon and arugula on a bed of lettuce.
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