The Wild Mamas of Tuscany

Three Valentine's ago, my partner Aaron, surprised me with a night of cooking at a Santa Fe home with this wild group of 5 ladies that travel all over the world to share and teach the cooking of Tuscany and specifically from their region of Chianti.  The group was large but thankfully the home and kitchen were too.  There weren't many that were volunteering to get the hands on experience, so I kept my hands chopping, mixing, whipping and whatever else these women asked me to do in the kitchen.  When we finished preparing all the items on their menu, we sat down for a phenomenal mouth watering meal.  The topper was a case of fine Chianti from their very own vineyard...I think it was the best wine I had ever tasted.  The experience that night made me yearn for a trip to Tuscany, Italy for a real cooking experience where you live among them at a Bed and Breakfast and cook to your hearts content. Who knows?  I am in the preliminary planning for our tenth anniversary this year...Greece is coming to mind...but so is visiting that great group in Tuscany...we will see what pans out.   I am attaching the link to their website just in case your soul is aching for such an experience http://www.tutti-a-tavola.com/

Since that palate pleasing evening, I have been recreating several of the dishes we learned.  The one I make most, is a fantastic salad called Insalata di Chipolle e Rucola.  It's simple to prepare and yet it has this overwhelming sense of elegance with its bold complex flavors.  It's one to serve at dinner parties for absolute success.  The dressing is on the salty side, so you may have to adjust it if your on a low sodium diet... I can still recall what one of the mamas said when this was posed to her...
She chortled loudly and then In a very strong Italian accent she stated, "Oh you Americans are so worried about salt all the time."  Maybe we are?  I don't adjust the salt in this recipe because the flavor is intense and the salt is what brings the robust flavors all together in a marriage that will tantalize your taste buds...

Insalata di Cipolle e Rucola

8 red onions (equates to 1 onion per person - adjust accordingly)

Arugula leaves

Sliced Parmigiano Reggiano

Fresh ground black pepper

The Juice of a large lemon

1 tsp of sea salt

1 clove of garlic

Olive oil

For the quickest and best results I use a large heavy duty Mortar and Pestle to cream the clove of garlic and the sea salt.  Just make sure that the two ingredients are creamed together well.  Place this into a jar with a lid.  Add the juice of the lemon and drizzle about five tablespoons of olive oil into the jar and fresh ground black pepper to taste.  Close jar and shake well.  This in of itself is a wonderful salad dressing I have used on regular greens.  Refrigerate the jar of dressing.

This next step is the only time consuming part of the recipe.  I use a mandoline slicer and slice the onion very thin.  The ladies sliced a bit thicker but then it takes a lot longer to saute to the needed consistency.  Place all the onion into a large saute pan and saute using about 5 tablespoons of olive oil over medium heat.  You need to saute the onion's till they are very soft but not browned, so make sure to continue to stir them thru the whole saute process.  As one of the woman said..."saute them till they resemble worms"

when done, poor half of the dressing onto the onions in a bowl and mix well.  Then chill in refrigerator.

Using a large flat display plate

Lay down a layer of the Arugula and then a layer of the sliced Parmigiano...I use a potato peeler to get long flat slivers.  Next add a layer of the cooled onion mixture.  Repeat the layers a second time, finishing with a top layer of Parmigiano.

This dressing is very intense.  You will think that it looks like you don't have enough dressing left in the jar, but it's just the right amount.  Just drizzle what remains over the top of the salad and serve.

I describe this salad as having an "alive" flavor. 

Buon appetito!

roberto