Friday morning at 9:30, we arrived at Malborghetto, a wonderful restaurant in the small town of Lecchi in Chianti. Immediately, Simone offered us a cappuccino, which is the only authentic way to start the day. The coffee tasted good, warm. We lingered, chatting for 30 minutes or so and he said, “Andiamo! Let’s go!” As we walked toward the kitchen, he handed each of us an apron, embroidered with our name—a nice personal touch. And so we began.
Simone's serious, professional kitchen
First, we washed our hands while Simone pointed out various objects and ingredients in the kitchen. He showed us how the 3 cooks work together, elbowing each other when needed to gain passage. We giggled and nodded. Today’s menu, Simone announced, will be Crostini with liver pate, Pasta and bean soup, Lemon Chicken, and a second chicken, diced and sautéed with garlic and spinach. And, of course, Tiramisu, for dessert.
Layering the cookies with the cream
We started with the Tiramisu. Emerson separated eggs (maybe for the first time in his life but demonstrated a natural talent). Rosemary took the task of whipping the egg whites. Simone told us that when the whites are sufficiently whipped they will cling to an inverted bowl. He slowly tipped the bowl and the meringue stayed put. It looked a bit like a magic trick. We were beginning to get the idea that everything Simone did was for a very specific reason. I blended the whipped whites into the yolks and we added the mascarpone. Finally we dipped Pavensini cookies into cooled black coffee and layered the cookies with the creamy pudding mixture. Then it was off to the fridge.
Now, I’m not going to go into every detail of the preparation of each course, but I will tell you that we cooked until 2 pm. It was as much a chemistry lesson as lunch preparation. Finally, we went back into the dining room and began eating our creations.
Warm pate with toasted bread
The crostini were the best I’ve ever eaten. Simone insists on keeping the pate warm over a burner. He supplied us each with a spoon and we dipped into the savory treat, spreading it sparingly over toasted bread triangles. The next spoonfuls were a little more full. The third round was blatantly heaping. Crunch, crunch. Munch, munch. Quite tasty and satisfying. And then there was soup.
Soup with truffle shavings
The soup is a classic dish. Fresh egg pasta is made and left to dry for a short while before adding it to simmering beans. The soup was perfect for a fall day. Quite tasty and satisfying. Oh, did I mention the wine? As we ate, we enjoyed wine, selected specifically for each course. After the soup I was ready for a nap. But no! We still had the main dish—or as Italians say, il secondo piatto, the second plate.
A decorative line of herbs to separate the dishes
As we finished our soup, Simone‘s wife Ale had prepared our plates. A line of spices divided the plate into two sections: one for the lemon chicken and the other side for the pollo al inzimino, chicken with vegetables (spinach). The lemon chicken was delicious, as was everything else. Troppo cibo, too much food! Although we were more than satisfied, the meal was not over.
Cocoa dusted Tiramisu
As we finished the main course, Ale presented the Tiramisu. It had been dusted with cocoa powder and looked beautiful. But dessert after everything we’d eaten? Okay, okay, just a forkful. Again, it was delicious—and I’m not just saying that because we made it. The food was wonderful. The wine was excellent. And Simone and Ale? The best!
Doxie bonus
Just as we were about to lumber our way to the car, Ale appeared again, with their 3 bassotti, dachshunds. We were in heaven! After a few snuggles with Vittoria, Biancaneve (snow white), and Bartolo, we called it a day. And dinner . . . well, dinner was out of the question—maybe even lunch the next day.
I’ve said this before and I’ll say it again, “Ah, Italia!”
You may also enjoy visiting our other websites:
The Journey – The Ride of a Lifetime
Under the Tuscan Thumb Blog by C & E
Uncommon Promise Story, Music and Art
New Music – Virtual CD
Uncommon Promise Video Channel
In Touch In Tuscany
The UP Side Lowdown
Cooking in Chianti
Friday morning at 9:30, we arrived at Malborghetto, a wonderful restaurant in the small town of Lecchi in Chianti. Immediately, Simone offered us a cappuccino, which is the only authentic way to start the day. The coffee tasted good, warm. We lingered, chatting for 30 minutes or so and he said, “Andiamo! Let’s go!” As we walked toward the kitchen, he handed each of us an apron, embroidered with our name—a nice personal touch. And so we began.
Simone's serious, professional kitchen
First, we washed our hands while Simone pointed out various objects and ingredients in the kitchen. He showed us how the 3 cooks work together, elbowing each other when needed to gain passage. We giggled and nodded. Today’s menu, Simone announced, will be Crostini with liver pate, Pasta and bean soup, Lemon Chicken, and a second chicken, diced and sautéed with garlic and spinach. And, of course, Tiramisu, for dessert.
Layering the cookies with the cream
We started with the Tiramisu. Emerson separated eggs (maybe for the first time in his life but demonstrated a natural talent). Rosemary took the task of whipping the egg whites. Simone told us that when the whites are sufficiently whipped they will cling to an inverted bowl. He slowly tipped the bowl and the meringue stayed put. It looked a bit like a magic trick. We were beginning to get the idea that everything Simone did was for a very specific reason. I blended the whipped whites into the yolks and we added the mascarpone. Finally we dipped Pavensini cookies into cooled black coffee and layered the cookies with the creamy pudding mixture. Then it was off to the fridge.
Now, I’m not going to go into every detail of the preparation of each course, but I will tell you that we cooked until 2 pm. It was as much a chemistry lesson as lunch preparation. Finally, we went back into the dining room and began eating our creations.
Warm pate with toasted bread
The crostini were the best I’ve ever eaten. Simone insists on keeping the pate warm over a burner. He supplied us each with a spoon and we dipped into the savory treat, spreading it sparingly over toasted bread triangles. The next spoonfuls were a little more full. The third round was blatantly heaping. Crunch, crunch. Munch, munch. Quite tasty and satisfying. And then there was soup.
Soup with truffle shavings
The soup is a classic dish. Fresh egg pasta is made and left to dry for a short while before adding it to simmering beans. The soup was perfect for a fall day. Quite tasty and satisfying. Oh, did I mention the wine? As we ate, we enjoyed wine, selected specifically for each course. After the soup I was ready for a nap. But no! We still had the main dish—or as Italians say, il secondo piatto, the second plate.
A decorative line of herbs to separate the dishes
As we finished our soup, Simone‘s wife Ale had prepared our plates. A line of spices divided the plate into two sections: one for the lemon chicken and the other side for the pollo al inzimino, chicken with vegetables (spinach). The lemon chicken was delicious, as was everything else. Troppo cibo, too much food! Although we were more than satisfied, the meal was not over.
Cocoa dusted Tiramisu
As we finished the main course, Ale presented the Tiramisu. It had been dusted with cocoa powder and looked beautiful. But dessert after everything we’d eaten? Okay, okay, just a forkful. Again, it was delicious—and I’m not just saying that because we made it. The food was wonderful. The wine was excellent. And Simone and Ale? The best!
Doxie bonus
Just as we were about to lumber our way to the car, Ale appeared again, with their 3 bassotti, dachshunds. We were in heaven! After a few snuggles with Vittoria, Biancaneve (snow white), and Bartolo, we called it a day. And dinner . . . well, dinner was out of the question—maybe even lunch the next day.
I’ve said this before and I’ll say it again, “Ah, Italia!”
You may also enjoy visiting our other websites:
The Journey – The Ride of a Lifetime
Under the Tuscan Thumb Blog by C & E
Uncommon Promise Story, Music and Art
New Music – Virtual CD
Uncommon Promise Video Channel
In Touch In Tuscany
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