Peter's in The Kitchen

C'e' il sole oggi! It's sunny today! And yesterday,too. Lots of things to accomplish while the sun shines. Like doing wash and getting it on the line to dry. Peter has been busy fencing in the front part of the garden, the side where the beasts got in to feast. He bought the fencing in Pratovecchio last week and has been bringing the pieces home one by one. Everything can't fit in the car at once. But now with all the mud in the garden, he keeps slipping when he tries to get the pieces in line.
He's also been busy in the kitchen. He's quiet and efficient and sometimes I never know what he's up to. He makes a stunning orange marmalade and with the winter oranges available now, the kitchen was bubbling the other night with his pots of jam. Last night he made a salsa verde, a green sauce that accompanies boiled meat dishes. He's been enjoying the freezer so much that when he goes to the macelleria he brings home all kinds of interesting things. The other day it was veal tongue. Eventually, it will be boiled, skinned, and sliced. That's why he made the salsa verde. And this is how I learn what goes with what. When you have the boiled meats you serve them with salsa verde and puree di patate. Oh, and yes, there are about 6 pounds of young wild boar in the freezer now. Out neighbor Purgatorio came by and asked if we wanted some from his friend's latest shoot.
Yesterday, with the sun still shining after lunch, we took a ride and we visited a beautiful little church about 30 minutes from here in Bibbiena, Santa Maria del Sasso. I took some great shots of the altarpiece and an absolutely elegant wooden Madonna (from the 16th century) in the crypt below. Will write about that later. On the way back we stopped to food shop and picked up the last few things for the 25th. I can see it in P's eyes.. he loves this buying and prep. Now everything is in place for Peter's Christmas Dinner. He's in charge of the kitchen next Thursday.
Friday, we went to the market in Pratovecchio. Each one of these little towns here has a market day, and outside market. Stia's market is on Tuesday, But Stia is so small it can't handle all the vendors in it's small piazza. So we go to P'vecchio on Friday because we know the fishmonger ("pescivendolo") will be there. I took some pictures but what I didn't get in the shot was that the whole display and work area is part of his refrigerated truck. People take a number and wait to be served. Better that way because standing in line isn't part of Italian protocol (everybody stands in a clump and tries to remember who's next) and there are lots of people who want that great fish on Friday morning. Peter bought mussels and clams. And the rest I'll let him tell you. One thing I'll say, he gets the most flavor out of all his ingredients now matter what he's cooking. Remember, you don't throw anything out.
Ti passo, Peter.
As Marta said, we bought some clams and mussels from the fish guy to make a spaghetti sauce.
Put the mussels and clams in some water with salt in it for about one hour, Clean the mussels taking off the baffo - we call it beard in Italy.
Get two handfull of fresh parsley, one clove of garlic and a small chili pepper. Chop everything very fine with the mezzaluna and make a quick soffritto (that is, saute the garlic, parsley, and chili on medium to low heat) otherwise the parsley and garlic will burn. When the soffritto is soft throw inside a small can of peeled tomatoes and cook for a few minutes. , breaking them up. Put the clams and mussels in a pot and let them open with a strong fire shaking the pot every now and then. Shell the fish one by one throwing it with the soffritto. With a fine strainer strain the water from the shellfish and keep it aside. Start cooking the spaghetti in the ordinary way. After the pasta water has begun to boil, cook the pasta for about three minutes and then take it from the boiling water and put it together with the soffritto and fish. Start adding the water you kept aside so that the pasta cooks in it. You should have enough water to finish cooking the spaghetti, if not add some more pasta water until ready.
Remember to buy more mussels that clams because of the water content in the mussels. Buon Appetito!