I’m packing again! This time I’m off to Florence and as much as I would love to say it’s for play and shopping, it’s not. I am afraid I won’t be able to take in much of the sights of my beloved city this time. I’ve always had somewhat of a love affair with this city. Florence, a city I visited for the first time when I was a starry eyed 16 year old teenager accompanying my dad who had the ability to engage me with his captivating stories and tales. Together we spend several summer vacations touring Italy from coast to coast, but Florence was always in my heart.
I will have to tell you the story of my love affair with this city another day. Today I shall leave you with my favorite Italian pasta dish, while I pack my gear, recite my presentations and finalize the last few bits on our exercises.
This weekend, together with Ilva, Jeanne and Jamie, we’ll be opening the doors to 12 new participants at the second Plate to Page. The backdrop this time is Tuscany in the fascinating city of Pistoia. Over the past several months we spent an amazing amount of time getting the workshop ready and it is hard for me to believe how fast time flew. I am excited, as we have put together an incredible program and I cannot wait to get connected with our 12 participants. We’ll be spending an intensive weekend filled with a lot of hard work, where we hope to share our energy and convey our passion with and to the participants.
However, I do think there will a lot more than hard work this weekend. With experience from our Weimar workshop, I know there will be a lot of laughing, joking and bonding. We’ll be cooking, drinking and sharing all our meals together and I cannot wait. Did I say that already?
Did I also say that I cannot wait to see my fabulous colleagues and dearest friends Ilva, Jamie and Jeanne again? Well that is a big added extra bonus with the Plate to Page Workshops. These ladies rock my world each day and their unconditional support is unparalleled and rare in this superficial world. So – yeah – I cannot wait for this weekend to get rolling already.
So, while I head to Italy I leave you licking your forks with this Italian pasta dish. It’s not any pasta dish that I leave you with. It’s Spaghetti alla Puttanesca. In my opinion probably the most spirited and flavorful pasta of all. Literally it means “whore’s style spaghetti” and has all the heritage of good southern Italian cooking. The sugo is bold and gutsy providing a salty, piquant and fiery combination. The flavors of tangy tomatoes and capers, salty notes from anchovies and olives and the heat from the chilli will explode in your mouth.
There is nothing elegant about this dish, but there is everything downright scrumptious to it. It’s simply the best standby meal, ready in minutes with ingredients you are sure to have in your pantry. Do not be timid with the sugo. Add as much heat as you can take and any kind of pasta works with it. In my version I used a good sprinkling of smoked sea salt and add a handful of fresh ripe cherry tomatoes.
Open up a bottle of wine and enjoy!
If you could not make it to our second From Plate to Page Workshop in Tuscany, you can join us live on Twitter via the hashtag #plate2page or our Facebook page. For all workshop details as well as updates and news on all future workshops, please visit our Plate to Page website and sign up for e-mail alerts! Don’t miss anything!
Also on the Plate to Page website blog we are currently featuring three guest posts in our on-going series of talented professional food stylists, photographers and writers. This month, Cape Town food writer and journalist Sam Woulidge, Chicago-based Prop Stylist Paula Walters and Seattle-based food stylist and photographer Kelly Cline each share their personal and professional journey as well as thoughts, insights and advice on each of their professions. Must reads!
I’d also like to wish all my fellow Indian readers a huge Happy Diwali! Hope you celebrate the day with a bang and enjoy a sweet filled day!
See you all next week!
You might like these pasta ideas from WFLH:
|Fettuccine with Spicy Lamb Sausage Meatballs in a Piquant Tomato Sauce||Tagliatelle in Creamy Saffron Sauce and Serrano Ham||Buckwheat Linguine with Aubergine and Mango|
All photographs and written content on What's For Lunch, Honey? © 2006-2011 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First