Back in October my husband and I eloped in Italy. The trip was so wonderful, that it’s been really hard to be back home. We’re currently not traveling, because we plan on moving abroad within the next two years. So to help relieve that travel bug, we’ve been working on trying to maintain the facade of traveling by eating, and cooking Italian food.
- So far no pizza compares to that of the south of Italy. They have by far the best pizza ever.
- Our ingredients are watered down compared to theres.
- Ice cream has no comparison to gelato.
- Wine is cheaper than water there!
- Try and compare a complimentary breakfast in the US to one in Italy. I dare you!
- Rice balls, tiramisu, bruschetta.
- Number one shortcoming: they make prosecco, and we do not! I could live off prosecco!
In an attempt to help us broaden our cooking skills, we decided to take a cooking class on our trip. It was an amazing experience! We were able to go to the market, pick out fresh ingredients. We made everything from scratch, including our pasta. The chef we had was amazing, and his recipes were delicious! I’d like to say that when we make spaghetti that its as good as his, but that would be a straight up lie.
Here was my favorite meal we made that day:
Tagliolini alla Sorrentina
Cherry or grape tomatoes (one pound, halved)
2 cloves garlic, left whole
1 white onion, cut in large chunks
Bundle of fresh basil, chopped
Extra Virgin Olive Oil
1 large ball of fresh buffalo mozzarella cheese
1/2 cup or grated parmesan cheese
Heat a large pan over medium high heat, add a couple glugs of olive oil. Add the onion chunks and let cook for a few minutes, then add the garlic to the pan and cook for 1 minute. While keeping the heat on high, add the cherry tomatoes and let caramelize. Reduce the heat to low, and let the sauce cook for one hour.
Bring a large pot of water to boil with a handful of salt, add the tagliolini. Stir occasionally. Once the tagliolini are al dente drain and add to your pan with the sauce, return pan to the high heat. Add the parmesan and toss constantly for one minute. Add chopped basil and toss for a few more seconds. Dive the pasta among 4 or 5 bowls, top with cubed mozzarella.
What else I’m missing about Italy:
- Waking up every day, and being able to have new experiences.
- Being able to drink wonderful wine all day, and miraculously not get drunk.
- Taking in all the beautiful sights, while strolling the streets with a gelato in hand.
- Practicing my Italian.