Italy Retreat

Recently, I organized a cooking class sponsored by our local Italian American Group (SOFIA, or Society of Fairfield Italian Americans).Top photo shows some course participants of our cooking class, at the At Home Kitchen Store in Fairfield, Iowa (I'm in the back on the right with the green vest). Middle photo is the penne pasta with salsa rosa (red sauce). See the recipe in this post. In the bottom photo, you'll see our cooking instructors, Steven Boss and Kathy Dubois, laughing it up surrounded by fresh local vegetables that Kathy helped pick at the CSA (community supported agriculture) at the Vedic City Greenhouses.



With Steven's permission I am sharing the spaghetti sauce recipe that originated from La Chiusa organic farm Agriturismo in Umbria, Italy, where Steven and Kathy attended some cooking classes in the past.
Of course Steve and Kathy have lots of experience cooking. They are part of the trio that hosts a cooking radio show, called Great Taste, on the local grassroots radio station, KRUU. They both have a real love and passion for creating miracles in the kitchen. Steve even twitters about his cooking. Connect with him if you're on twitter, @stevenboss. While you're at it, follow me on twitter too, @lenoraboyle.

La Chiusa is an organic farm with farmhouse and restaurant in Umbertide near Perugia. As they mention on their website:: "At La Chiusa, like in a time long past, food which has primarily been organically grown on our own land, is prepared fresh, in a simple mode, so that the real flavors can be recognized. The bread is made with our own organic flour and eggs from our chickens, and then baked in our wood-burning oven."

Sauce for Spaghetti: (simple and delicious)

Melt 2 TBL butter
When you smell butter add:
1-2 cloves minced garlic and quicly add
2 C tomato sauce with basil (prefer farm fresh, but can use whole tomatoes in a can. Blend it.
Basil leaves chopped and some whole leaves for garnish
Bring to a boil
Add salt to taste
Add 2 TBL cream

Serve over pasta with freshly grated parmesan cheese (NOT KRAFT CHEESE). Simmer for 30-60 minutes
Remember to use the freshest most locally grown ingredients. It does make a difference.

Any food tips or recipes you'd like to share?