Having totally MASTERED during our twelve hours in the ‘cucina’ with Anna: centuries of Neapolitan foods, drinks, customs, localized tastes and what to serve at regional/religous festivals, we subsequently headed to a different neighborhood within Firenze’s city walls to learn a different perspective on Italian Culinary Artistry from Simona, a Sardinian (Sardegna) by birth and Florentine by choice!
Anne and I immediately liked Simona. She was warm and welcoming to be sure, but the FIRST thing she had us do was to soak biscuits in coffee to begin the Tiramisu. The Italians LOVE their tiramisu practically as a national treasure while most Americans tragically think it’s just another flavor of Swiss Miss pudding. Seriously, Tiramisu stirs a passion in an Italian like a corned beef sandwich does a Skokie Jew.
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Zeus is a friendly cat, but like all cats… he’s not impressed. He was fun to have around and it seemed like he knew that if he stealthily waited long enough he’d pounce on those chicken livers.
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Marscapone cheese is a key ingredient to Tiramisu. Anne scoops… Simona blends.. Giovanni watches. He is fun to have around and it seems like he knows that if he stealthily waits long enough he’ll pounce on that leftover marscapone.
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One of the most popular regional Tuscan dishes is Crostini Neri. It’s in every restaurant on the Anti Pasti menu. It’s chicken livers… cooked with onion, capers, anchovies, wine, salt and olive oil and then blended in a food processor. There are a lot of variations on the recipe according to tastes and traditions … but dang… those livers take a long time to cook. I’d guess 20 minutes have elapsed between photos; I’m pretty sure it removing the cholesterol.
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Bechamel sauce for the pasta. Keep stirring. We don’t want lumps. Not a Gluten-free dish.
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Anne cuts cutlets.
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Our 4-course dinner “alla Simona” collage: Crostini Neri, Pasta al Forno with Bechamel & Cured Ham, Veal Cutlets with red sauce and … ‘Santo’ Tiramisu. (Editor’s Note: Simona would normally let those sweet and creamy dessert bowls ‘age’ in the fridge for three days before serving… there was no way that was gonna happen.)
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(pictured L to R) Cocinera Simona and co-Validictorians, Anne and Jeff. (Editor’s Note: Prepping, cooking and cleaning together in close quarters adds a lot of warmth and conversation to the meal-making.)
The Brandt Blog 
February 14, 2022 at 21:10
Um, yum!
Swiss miss pudding and Skokie Jew…keep ‘em coming
February 15, 2022 at 10:48
The author appreciates you reading the texts and not merely looking at the pretty pictures – Ed.
😊