Dishes to Die For – Anna Tasca Lanza Cooking Sicily

Rolling Sicilian Hillsides

I spent a week at the famed Anna Tasca Lanza Cooking School in Sicily this summer. Fabrizia Lanza continues the rich heritage of her mother’s garden to table instruction in a venerable stone farmhouse amid rolling hills of wheat, ancient olive trees and rows and rows of manicured grape vines.

Cooking with David Tanis

David Tanis, a friend and more importantly, chef at Chez Panisse for 25 years, cookbook author and a weekly NY Times columnist was teaching in Fabrizia’s kitchen, who could resist? http://cooking.nytimes.com/64537581-david-tanis/my-recipes

I love David’s Summer Pasta recipe – have prepared it several times!

All about food in Sicily!

Sicily is the largest island in the Mediterranean and thus a combination of its size, the classes and the July heat – I didn’t explore much of the island – a reason to return. We were driven two hours south east from Palermo to Case Vecchie, the Tasca 200-year-old family property, consisting of 1300 acres of vineyards in the verdant hills near the village of Vallelunga Pratameno, blink and you miss it.

The grainy industrial outskirts of Palermo quickly changed to golden rolling hills of wheat, as far as you could see, the neatly rolled bales dotted the hillsides. After an hour or so, the terrain gradually shifted to a deep green, just as the hills had been dotted with haystacks, now rows and rows of tended grape vines consumed the entire horizon. The Sicilians use every inch of land for rich crops or grazing, similar to their cooking customs, nothing goes to waste.

Anna Tasca Lanza Cooking School

Fresh Peaches

The setting is divine – cooking with fresh vegetables from Fabrizia’s garden every day with supplemental explorations to the local Fish Market in Catania or the local sheep herder for daily freshly churned cheese. Life is lived and food is prepared as it has been for centuries, traditional recipes with farm to table ingredients. Sublime.

A few scrumptious recipes from my class.

Look for Fabrizia’s cookbook – Coming Home To Sicily: Seasonal Harvests and Cooking from Case Vecchie

http://annatascalanza.com/index.php/en/gallery/recipes

Eggplant Caponata

Serves 8 to 10

1 kilo (2.2 pounds) eggplants, peeled and cut into 1-inch cubes
Oil, for frying
Salt
1 large onion, sliced lengthwise
1/4 cup (60 ml) olive oil
1 1/2 cups (375 ml) tomato sauce, plus more if necessary
1 bunch celery, tough outer ribs discarded, strings removed and coarsely sliced, then poached
3/4 to 1 cup (170 grams) green olives, pitted and cut into thirds
1/4 cup (40 grams) capers, rinsed and drained
1 tablespoon (15 grams) sugar, plus more to taste
1/4 cup (60 ml) wine vinegar
Hard-boiled eggs, peeled and halved, for garnish
Chopped parsley for garnish

Heat 1 inch of oil in a large sauté pan. Fry the eggplant pieces, a batch at a time, until browned. Drain well on paper towels. Season with salt.

Sauté the onion in the olive oil for about 5 minutes, until just golden. Add the celery, olives, capers, tomato sauce, sugar, vinegar, and salt to taste. Gently stir in the eggplant, being careful not to break it up. Simmer for 2 to 3 minutes, and then transfer to a large bowl or platter and cool.

Pile the caponata in a pyramid and surround it with hard-boiled eggs, sprinkle with chopped parsley, and serve cold or at room temperature. (This is even better if made a day before.)

Eggplant Caponata

Peach cobbler Serves 10

For the dough:
500 g AP flour
200 g butter, at cool room temperature
200 g sugar
Pinch of salt
4 egg yolks
1 whole egg

For the filling:
1 jar of Lemon Jam from Pantelleria
2 jars of White Peaches from Leonforte, chopped
80 gr of Green Pistachio
Brown sugar
Butter, cut into pieces

Garden Gathering

Garden Gathering with David Tanis – Selecting natures bounty for lunch

Combine all dough ingredients in a mixer and mix together quickly until dough just comes together. Do not overwork. If necessary, add a drop of milk. If mixing by hand, pile the flour and make a well in the center. Add sugar, salt, yolks and egg into the well and mix in, little by little. Once it is all incorporated, make another well and add the butter in small pieces. Incorporate quickly.
Preheat the oven to 350° F. Butter and flour a 10-inch spring form pan. On a floured work surface, roll out the dough ¼ inch thick. Place in pan, then cut so sides are 1-inch high (you can also pat the dough into the pan). Cover bottom of dough with tarocco lemon marmalade and add the peaches. Sprinkle with pistachios, brown sugar and butter. Bake for about 30 minutes until pastry is deep golden. Serve it cold.

Cooking with Fabrizia Lanza in the Kitchen

Palazzo Parigi Hotel, Milano

Each of us has a unique fingerprint; we each have particular travel needs which explains my outrageous travel schedule, it’s why I stay in three or four hotels in a city when I travel. I order room service, indulge at the spa, chat up all the employees and request help from the concierge service – I give a hotel a complete check–up!

My clients generally rely on my suggestion for a hotel, for over twelve years, they have trusted me to understand their desires; their, as I would describe, their particular preferences, rather than their fussiness!

My fashionista couture ladies love nightlife, swoon over hotels offering a vivacious scene, as they indeed stay out past the moon setting, and they look glamorous until the clock strikes three am! Instagram is proof of their hi-jinks!

In Milano, it’s desirable to stay within a small grid of tree canopied streets, fashionable streets for window shopping, local neighborhoods which add quiet to a stay, and within range of walking to some of the major sites. Unlike their U.S. counterparts, hotel dining is not looked down on elsewhere, thus if the hotel possesses a five star restaurant, even better.

My first stay at Palazzo Parigi Hotel was a perfect landing point after my international flight. The neighborhood is predominately residential, thus on a Sunday afternoon, it was relatively quiet for a major metropolitan city. Always a plus if in need of a nap, yet it is just a few steps away from the cultured fashion district, the trendy Brera district and Teatro alla Scala.

Newly opened, it is small, only 65 luxurious rooms and 33 suites in a sumptuous Palazzo, thus it feels like an intimate private Villa. The rooms are very spacious and bright and I had a private balcony overlooking the neighborhood garden terraces. As most Italian properties employ rolling metal shutters, you can button up your sanctuary to the heat and the night. I was particularly impressed with the stunning built in closets and drawers, sleek Italian style and the original art work in my room. Massive bathrooms, sunken tubs and separate shower and bidet. Owner-architect Paola Giambelli oversaw and designed her vision of an elegant modern environment.

A stunning bar, Cafe Parigi, which serves a dual purpose if you don’t want to dine outside in the lovely garden; they serve mid afternoon tea, breakfast and evening aperitivos in a lounge that feels like your own cozy living room, a refined elegant living room. Outfitted with comfy sofas and overstuffed chairs, a raft of newspapers, it is an inviting location to linger. And just large enough that you don’t feel like your dining neighbor is eavesdropping! Unfortunate, as I would have loved to overhear the conversation of the Russian royalty like family!

The gorgeous Gourmet Restaurant is a glass box serving traditional Italian cuisine. Although the stunning setting more resembles a contemporary theatre set… the restaurant is designed to create a real staging, with a “tunnel” glass door that obscures the arrival of the waiters and a sort of “stage” where the Chef presents guests the ultimate preparation of the dishes.

The entire hotel is tastefully adorned like a private Palazzo, with precious original works of art and antiques, a stunning marble staircase and rich woodwork, a century-old garden.

Oh, not to forget the spa and indoor pool, which opens up to an outdoor garden, adding sunlight to the indoor environment.   An authentic Turkish Hamman will open in September.

Bruno, our extremely patient and helpful concierge, also noted these hotel services:

– Dog & Cat sitting.

– Babysitting. Your children will be followed by qualified staff during your relax or shopping time.

– Personal Shopper will assist you during shopping in the best boutiques of the city.

– Yoga Lesson. In the calmness of your room, you will find the concentration for your exercises, with a trainer at your service.

– Personal Trainer. Your in & outdoor training guide.

– Tourist guide through the best Milan attractions.

I stayed again at the end of my long Journey and I have to say, it did feel like coming home – in the sense that all my needs were met, the staff welcomed me back, despite an all day conference that filled the lobby with professional types, the front desk staff made a point to seek me out amidst the group of suits! Bruno looked up to see if he could provide dinner reservations…a true sense of comfort and familiarity, yet very respectful.

Palazzo Parigi – elegant, refined comfort, intimate hotel, sun filled rooms, delicious dining, lovely garden…loved it and highly recommend. I’ll be back!ale