and how we developed the recipe for Cecchi Winery
Thank you for the introduction to Cecchi's wines. I could not find La Mora Toscana at our local (government-run) wine purveyor but did find their Storia di Famiglia Chianti. Very enjoyable. "Bookmarking" your creative lasagna recipe for a dinner in the not too distant future. In the meantime I will try to sleuth out Cecchi's agent in Toronto to see if La Mora can be purchased directly. I love your writing and have Cucina Povera on my bedside table. It leads to sweet dreams. :-)
Sounds so good! My conviviality food would have to be a pot of bolognese or Sunday gravy cooking all afternoon Sunday while watching our favorite football teams ... paired with a bottle of Chianti and the smell of the sauce permeating our home ... that is pure heaven for me
Oh my goodness, this was even more amazing than I had hoped! Total prep time (dough, squash, sauce, meat) was about 2 hours for me, which coincidentally was how long the baby napped. :) Rolled out the pasta later and put it all together. The house smelled amazing, and you’re right -- it was even better on the second day. Wonderful flavor combination, rich and warm. Served each piece on a bed of arugula for a fresh, crunchy contrast.
My favorite new trick is roasting squash this way; it seems like a lot of oil at first but there is no sticking at all and the cubes become so tender, almost like confit.
Thank you for a beautiful recipe! We will make this again and again as the weather continues to cool, while dreaming of Tuscany.
I made this last night. Ratios were perfect. I think I might have slightly over thickened the bechamel, but it led to the pieces holding together beautifully when served. Substituted shiitakes for the meat, didn’t laminate the pasta w sage because ours in the garden is too powerful I think. For the cheese I used Parish Hill Idyll and Vermont Herdsman as well as a little of my leftover homemade chèvre plus parm reg. Everyone LOVED it. Alongside: Front Porch red blend (didn’t have time to source a special wine!), broccoli rabe and we finished a a ricotta (my homemade) lime (didn’t have lemons on hand) cake. Thank you Giulia!
I share your idea, of a meal all set to warm up so you can mingle and enjoy your guests. I like to add to that a Wow! A moment you create in front of your guests that's unexpected and delicious. In one instance, and reaching for my Greek cookbook, we have prepared a moussaka. And the wow! is the presentation of an appetizer called Saganaki. It's a special Greek cheese (purchased at Amazon!) that is lightly floured, quickly fried, and then flambéd with the liquer Ouzo. The cheese gets melty and can be scooped up with pita bread. It's so fun to see everyone's reactions and even after all this time, I still give an inner wow!
Ooh - that does good, but I might file it away to use in six months time.
Thank you for this. Sounds delicious! I've never roasted squash before. I look forward to trying out with the pasta.
Transporting photos, luscious recipe, beautiful words. Bravissima come sempre, Giulia.
This looks and sound divine, the soul food we need right now 🤍
This sounds so good! It would be perfect for a chilly autumn day.
Gorgeous Giulia! And I really love squash with taleggio - one of my fave Italian cheeses and such a good one to melt.
It looks absolutely delicious, cannot wait to try it. 😋
(and I have relatives from Tuscany with the name Cecchini--but no winery!) This recipe--and the wine--sound delicious--and it's not in your cookbook--so I've downloaded it for making when the cold weather is closer. Today it was too hot to bake in California 85 F/29 C! Thank you for the recipe!