School is almost done for the semester and so far I still feel like I have conflicting feelings about my Italian. I have been using my tutor for about a month and half now, and he is absolutely fabulous. I don’t think I could say anything negative about him. Being home with just my dad has been a real trial of my true patience because despite loving my dad, we are beyond polar opposites in about every aspect of our daily lives. He is very quick to temper and has a short fuse, me on the other hand, I try to avoid conflict and yelling. When someone raises their voice, I lower mine. Moreover, we just are like a cat and a dog trying to live in the same house unsupervised, being that my mom is literally the glue that keeps the house together… I can’t wait for her to return.
I leave for my trip in less than 23 days and I am beyond excited to be going back to Italy again! I will arrive in Bologna with my friend and his adorable mother who I am jealous of and want her as my mom. I will leave the day after Christmas and arrive on the 27th. I have to download a bunch of movies and things to keep me occupied during the flight. Any recommendations? I would love to know if Baby is on iTunes as I bingewatched that in like a two day time frame.
Ricette: Pappardelle with wild mushrooms 🍝
3/4 pound/350 g porcini mushrooms (fresh)
1 clove of garlic
1 small bunch of flat-leaf parsley
Leaves of 1 sprig of rosemary
A few leaves of fresh sage
4 tablespoons olive oil
3/4 pound/350 g canned diced tomatoes
3/4 cup dry white wine
Fine sea salt to taste
Black pepper (freshly ground) to taste
Optional: 1/4 cup heavy cream (see below)
1 pound/400 g pappardelle (ideally fresh rather than dried)
Optional: freshly grated Grana Padano or Parmigiano-Reggiano
Clean the mushrooms, brushing the dirt away from the stems, and separate the caps from the stems; dice the stems and slice the caps, keeping them separate.
Mince the shallots, garlic, and herbs and sauté them for about 3-4 minutes in 4 tablespoons of oil in a large pot. Add the diced stems, cook 1 more minute, and then add the tomatoes and 1/2 cup of the wine. Season with a little salt and black pepper and simmer the mixture over a very gentle flame for 30 minutes. Add a little more wine and a splash of water (or the liquid the mushrooms steeped in if you are using dried mushrooms), and the sliced caps.
Continue simmering the sauce over a gentle flame until the pasta is ready. Depending upon how much moisture the mushrooms contain, you may need to add more liquid — another splash of wine and a little hot water, or if you’d rather 1/4 cup of heavy cream, and if need be, a little water.
In the meantime, bring pasta water to a boil, salt it, and cook the pappardelle. Drain the pasta and toss it with the sauce; then serve with grated cheese for those who want it.
“BABY” (WATCH IN ITALIAN!)
Things I loved in November:
- The Goodnotes 4 app: Great for studying for school or all you people trying to go paperless.
- “The Good Doctor” and “Baby”, they are AMAZING… you should watch!
- HOLIDAY SEASON!