Today is the second of three days when the agriturismo is completely full, with all six rooms occupied. Lorena and Sergio offer an optional, complete Tuscan dinner, so my main responsibility is to help with the preparation of dinner for the guests for these three days.
That means working alongside a Tuscan cook whose food gets rave reviews. Pretty cool, huh?
The first night we made tagliatelle in brodo (wide pasta noodles in broth) for the first course, which Lorena is dishing up here.
Most everything we've served and eaten at the family table is from the farm (wild nettles to make tagliatelle verde tonight, risotto with garden arugula, sauteed greens like wild borage, chard and cabbage which we had for dinner, roasted chicken with sage and rosemary,...the list goes on).
PS - The second course last night was potato and sage stuffed rabbit (from, you guessed it, need I continue?)
Learning to make pasta the old-fashioned way...
On the rare occasions that I make fresh pasta at home, I use the machine, so this was another thing altogether. Lorena is a wizard with the rolling pin, flipping the entire piece of dough over itself, but I haven't quite mastered all the tricks...yet!!
We now expect even better tortellini in brodo for Christmas! Imagine the boys rolling out the pasta...or not.
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