They were generous enough to send me a description of their life and a few recipes which I can't wait to try. fyi: A "glug" is roughly 1 tablespoon.
After years of travel and eating our way through every city, state and country we visited, we decided to share our love for food with others in an unique way in the Marches, Italy and opened La Tavola Marche Agriturismo & Cooking School. We took a leap of faith and traded in the hustle bustle of life in NYC to slow down in every aspect of our lives & started growing our own food in the Italian countryside!
"We hope our guests take home a taste of la dolce vita, the simplicity of good cooking, great stories to share, and an appetite to return."
RECIPES FROM OUR FARMHOUSE
I wanted to share 2 recipes that are easy to recreate, tasty and represent our area in the winter.
1 carrot, chopped
1/2 onion, chopped
1 celery stalk, chopped
6 chicken livers, trimmed
3 tablespoons red wine vinegar
Scant 1/2 cup dry white wine
2 egg yolks
Juice of 1 lemon, strained
4-6 whole-wheat bread slices, lightly toasted
Sea salt & pepper
A nice size carrot, chopped finely
A nice onion, chopped finely
A couple cloves of garlic, smashed & remove the skin
1 bay leaf
A little flour for dusting
Sea salt & pepper
A good handful, about 5 oz, of canned tomatoes, skins removed or fresh tomatoes with skins & seeds removed
White wine, a couple of glugs
Half a cup of water or stock
Then add the vegetables & continue cooking the osso buco, turning frequently until it is nice & colored.
Add the white wine cook until the wine is reduced by 2/3. Add the tomatoes, aromatics, crack of pepper & salt, water or stock & bring up to a simmer.
Remove from stove & place in a 350 degree oven, uncovered for about an hour & half or until the centers of the bone have melted away & the meat is falling away from the bone.
If you need to add a little more water or stock towards the end, do so.
Serve over polenta, potatoes or rice to soak up the juices.