This dream villa is one of the few on the entire
lake that is directly on the water
An Italian friend sent me an email two years ago with photos attached exclaiming, “You have to rent this villa!” She had seen it in an Italian magazine and
knew I loved Lake Como. I contacted the villa's owner immediately and the rest
is history...at least until Americans were banned from recently traveling to Italy. I was to have spent two weeks here with
two different groups of fellow foodies and wine lovers for some Italian-style dolce far niente (“the sweet do nothing
life,” aka relaxation). COVID-19 prevented us from traveling, but to honor what might have been, I'm cooking all the planned dinners at our home in San Diego.
Lake Como is replete with food specialties (and all can be easily procured in California). Located in Italy’s Lombardy, there’s a
cornucopia of local items that would thrill any gourmand. Lombardy, Italy’s financial and industrial powerhouse,
is one of the richest provinces in all of Europe. It’s
also a huge agricultural giant. Finding high
quality local ingredients for a magnifico
dinner is as easy as saying “vino.”
Risotto Milanese uses the area's top-rated Carnaroli rice & saffron
Risotto:
Rice dominates
over pasta in Lombardy and risotto is one of the area’s classical specialties. The Po
River, which traverses Lombardy, is the growing district for the most prized rice
in all of Italy, Carnaroli Tonight I'm making a risotto Milanese (rice
made in the style of Milan), an ethereal silky version made with saffron.
Fresh funghi porcini on bite-size polenta with Tallegio
Polenta
While risotto is
very popular in the Como area, the nearby rugged foothills of the Alps lean often
toward polenta. The season’s first wild mushrooms from the nearby Alps were to have been available at the local outdoor markets. No problem as I was able to track down some funghi porcini here in San Diego. Last night in my appetizer I used polenta, funghi porcini and Tallegio cheese.
Tallegio & radicchio made for a great lunch using leftovers in a sandwich
Tallegio:
This cheese is one
of Lombardia’s culinary super-stars. Made from cow’s milk, it is a buttery and luscious
decadence. Although its smell is
strong, the cheese’s taste is comparatively mild. Tallegio melts beautifully, so it’s perfect
for an ooey-gooey warm sandwich.
One of Lombardy's perfect bite desserts---figs stuffed with Gorgonzola
Gorgonzola:
One of Lombardy’s
greatest cheeses, blue-veined Gorgonzola, has already appeared on my table once this week stuffed in figs which have then been drizzled with Italian honey as a dessert.
Bresaola makes a perfect antipasto
Bresaola:
A specialty of the
foothills of the Lombardian Alps, this air-dried beef is immensely popular in the area of Lake Como. Chocked full of flavor, the beef is first
marinated in wine and spices prior to aging.
Sliced paper-thin like prosciutto, I used bresaola earlier this week in a simple but super yummy appetizer: brescola, topped with olive oil & lemon
juice, arugula, shaved Parmiggiano-Reggiano, and sea salt. Delizioso.
Mostarda
This condiment is a classical Lombardian accompaniment to simple meat dishes…
or even cheese. Made from a cooked mixture
of different fruit and mustard oil, it adds a zesty profile
(think spicy salsa on tacos). For anyone
turning up their nose, don’t! This
stuff rocks. I’ve purchased a small (and
very pricey) jar on the Internet and plan to use it with a pork roast later in the week.
Ferghettina is Franciacorta's best bubbly
Franciacorta
I may have saved
the best for last. Franciacorta is a
wine district located not far from Lake Como.
It produces Italy’s Lamborghini of sparkling wine. Made in the same labor-intensive method used
for Champagne, Franciacorta is expensive but is worth every Euro. I’ve bought my favorite, Ferghettina Rosé, for tonight’s bubbles.
Viva Lombardia ! Viva Lago di Como !
No comments:
Post a Comment