¡viva genevieve!

Embracing change through travel and culinary discovery

Sassoleone

HOMEMADE PASSATTA DI POMODORO – SASSOLEONE

Whilst living on the Help Exchange farm in Sassoleone I was lucky enough (or unlucky depending how you look at it!) to be able to make homemade tomato paste with tonnes and tonnes of homegrown tomatoes. Here’s how simple and easy it is:

What you need:
Large pot for boiling
Tomatoes (lots of them!And preferably Roma)
A passapomodoro (The passatta machine that separates the skins from the pulp)
Salt
Jars for preserving

How to do it:

1. Wash the tomatoes so they are free of dirt and cut off any bad parts and discard.
2. Boil the tomatoes in a large pot of water until skins begin to split.
3. Run tomatoes through the passatta machine to separate the skins. Run the skins through a second time to get the remaining pulp (Surprisingly there is a lot of pulp left to be squeezed)
4. Pour the pulp in to a strainer lined with cloth to drain off the water.
5. Once thick, scoop in to clean jars and sprinkle with a few teaspoons of salt.
6. Put the lids on, boil to seal the lids and there you have it, your own tomato paste and you know exactly what is in it!

HOMEMADE GNOCCHI – STRAIGHT FROM THE GARDEN IN SASSOLEONE

This was my favourite thing I learnt whilst in Sassoleone, such a simple and easy dish which is fun to make from scratch with friends or family. This is how its done:

What you need:
1kg Potatoes
300g Flour
1 Egg
Salt

For the toppings:
Option 1-
Butter
Sage
Salt and Pepper

Option 2-
Tomatoes (Cherry or others)
Fresh herbs (Basil, Oregano, Mint)
Salt and Pepper

How to do it

1. Wash the potatoes and discard any bad parts.
2. Boil the potatoes with the skins on (this reduces the amount of water that gets in to the potatoes).
3. Measure out the flour and make a well on the bench and sprinkle with salt.
4. When Potatoes are soft, drain them and quickly start skinning them with a knife and fork. It is important that the potatoes stay warm when making the gnocchi.
5. Squueze/mash the potatoes in to the centre of the flour and add the egg. Mix with hands until it forms a ball.
6. Roll small pieces of the dough to form long thin sausages and cut small pieces of these rolls to make pillow shaped gnocchi. Be sure to work quick so the dough does not go cold.
7. If not using all of the gnocchi, place some on a floured tray to freeze then once frozen put in a plastic bag altogether to keep in the freezer for a later date.
8. Add gnocchi to boiling salted water and remove as soon as they float to the surface of the pot.
9. To make toppings, fry up some sage in butter or fry some tomatoes with fresh herbs such as basil, mint, oregano. Serve hot and enjoy the fruits of your labour!

IMG_2924

TRAVEL TO EAT AND EAT TO TRAVEL

Join these inquisitive foodies to host or be hosted at a dinner party where local and international cuisine collides. My Help Exchange hosts have set up this wonderful website where travel and food enthusiasts can share a meal together in all parts of the world. If you like to cook and you like to meet new people and experience different tastes from around the world this is the perfect way to do it. Be hosted by a local and enjoy their cuisine whilst bringing something to the table yourself, share your favorite recipes and dishes with others in a cultural exchange to discover new flavors to add to your home kitchen. Set up a profile at http://comecookandeat.org and start hosting and learning!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: