Ciao Amici, The big Winter/Spring tour is in full swing! Check the schedule below to see where and when you can catch a class or wine/food pairing with Gina.
The Chico's winners are anxiously awaiting their grand prize of an in-home cooking class with Gina. The classes are scheduled to take place over the next month. Thank you to all who participated in the Chico's promotion! We'll be traveling to these places this winter and spring: West Barnstable, MA; Jupiter, FL; Edinburg, TX!
We wish you a very happy, prosperous new year!
Gina and Mary
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Gina's Winter Schedule
Check the website for up-to-date events. Hurry - this week begins....
Publix
Apron's Cooking Schools
Feb 19-
Atlanta, GA
Feb 20-
Jacksonville, FL
Feb 25-
Sarasota, FL
Feb 26 -
Tampa, FL
Feb 27-
Boca Raton, FL
Widener University/ Philadelphia:
March 10, Lecture on Tuscan cuisine;
March 11- Tuscan Dinner, 4 course paired with Castello Banfi wines, open to public
Jungle Jim's International Market Cooking School - Fairfield, OH (Cincinnati):
March 23 - 4 course cooking class
March 24 - Hands-on pasta making class
University of New
Hampshire:
April 16 and 17- Tuscan Cuisine and Wine dinners, open to the public.
Market Street, Texas
April 26 - McKinney, TX; Apr. 27 - Colleyville, TX
Both classes will be a seasonal 4 course cooking class
Many Thanks to all who joined us at the Texas Central
Market Cooking Schools in January, the Italian Club of Dallas, Corner Wines in Plano and Winetastic in Dallas.
If you have opportunities to bring Gina to your area next year, please call Mary: 972-342-8308!
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Snow in Montalcino, February 12th 2010
As most of us are buried in snow here in the States,
Tus cany is having a winter wonderland of their own! It's
even cold in Florida, where I'm visiting my mom in Melbourne.
Time for
a big, warming pot of Tuscan cannellini
bean soup.
Recipe below!
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Zuppa di Fagioli
3 cups cannellini
beans, soaked 4 hours
1 onion, chopped
1/4 cup olive oil
2 quarts vegetable
or light chicken broth, or water
½ cup tomato puree
fresh rosemary, 1
teas finely chopped
salt and pepper
pasta, small shapes
for soup
Pour soaking liquid off beans,
add fresh water and bring to a simmer, skimming off any foam that rises to the
surface.Once the foam is removed, add
1 tbsp of salt and a bay leaf and continue to cook until the beans are soft.The length of time will depend on how old
your beans are but should take about 2 hours.
Saute
the onions in olive oil until soft.Add
fresh rosemary and saute gently 5 minutes.
Add beans, tomato and broth and cook at least 30 minutes.Puree half the beans with an immersion
blender or food mill, return to the heat, adding additional water if it's too
thick. Salt and pepper to taste.
Bring soup to a boil, add pasta
and cook until done. Or you can cook
the pasta separately in boiling water, drain it and add it to the soup.
Serve with parmigiano and a drizzle of
olive oil.
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