Join Chef Dana Reinhardt in Tuscania for a Roman Countryside Culinary Adventure
Is their anything better than traveling, enjoying good food and learning to cook better. Well, I think not. We are lucky enough to have Chef Dana Reinhardt in our midst, she’s a friend and a fellow Les Dames d’Escoffier member, and an amazing cook. I’ve take a few cooking classes with her and have the recipes to prove it! Recently I joined a group of food lovers at Siena restaurant where Dana revealed the details of an amazing trip to Italy and served up some very tasty olive-oil based dishes. Recipes below!
Last year she’s sussed out a stunning farm in Tuscania, Lazio, Italy and she is now hosting culinary tours there. You can join Chef Dana Reinhardt in exploring the incredible bounty of Casa Caponetti. Casa Caponetti, is situated on a stunning 125 acre olive farm and home to an ancient Etruscan necropolis, comprising one of the largest single ruins on private land. On the tour you will harvest seasonal produce from the extensive biodynamic vegetable gardens (27 varieties of tomatoes!) and use meat from their heritage breed cattle, pigs and chickens located directly on the property.
Learn to make pizza and bread in the wood fire oven; master the tricks of hand-made pasta and forage for wild herbs and mushrooms in the surrounding woodlands. The trip will also include visits to local vineyards for wine tastings, artisanal cheese makers and the fresh fish market in Civitavecchia. A whole week of exploration, cooking, learning and laughing.
- Hands-on cooking classes with two master chefs: Chef Dana Reinhardt of Vancouver and Chef Mark Medina-Rios of Casa Caponetti.
- Exploring the Roman countryside with amazing trips to local wineries, cheese makers, fish markets and ancient walled villages.
- Working with sustainable, biodynamic and organic ingredients direct from the farm and learning traditional and modern Roman dishes.
- Time to wander or hike the pastoral and beautiful grounds of Casa Caponetti and discover the site of ancient Etruscan ruins.
- Pamper yourself with a massage from the in-house masseuse or a trip to the Roman Papal baths and spa in Vitterbo.
- 6 nights and 7 days private guest accommodation
- 7 day guided culinary tour
- Visits to wineries, cheese makers, fish market including transportation
- Tastings of local cheese, wine, olive oil and breads
- All lunch and dinners with wine at offsite excursions are included
- All meals and wine
- All applicable taxes
SEPTEMBER 25-OCTOBER 1, 2016
Chilled Radish and Extra Virgin Olive Oil Soup Yield: 4 portions
2 pounds red radishes, rinsed, trimmed and chopped (keep 2 radish aside to thinly slice and use as a garnish)
2 shallots, finely chopped
2 Tbsps extra virgin olive oil
1 Tbsp butter
3 cups chicken/vegetable stock
kosher salt and pepper to taste
extra virgin olive oil for garnish
In a medium saucepot, heat the butter and olive oil over medium heat. Add the shallots and sauté for 2 minutes. Add the radishes and sauté for about 8 minutes. Cover with chicken stock and bring to a simmer. Simmer for about 10 minutes until the radishes are cooked through. Puree the soup in a blender and season to taste with salt and pepper.
Chill for 6 hours or overnight. Serve garnished with sliced radish and extra virgin olive oil.
Fresh Pea and Basil Panna Cotta – 6 – 2 ounce portions
1 cup fresh or frozen peas
1 Tbsp butter
1 Tbsp shallots
¼ cup chicken stock
¾ cup milk
¼ cup whipping cream
1 T fresh basil, chopped
2 sheets gelatin
salt and pepper to taste
2 Tbsps extra virgin olive oil
fresh basil leaves
Soak gelatin in mixture of milk and cream. In a small skillet, over medium heat, sauté shallots in butter and add peas. Add chicken stock and simmer for 3 minutes or until peas are just cooked. Puree in blender with fresh basil. Pour into a medium mixing bowl.
Remove gelatin from cream mixture and pour into a small saucepan. Squeeze out excess liquid from the gelatin into the saucepan and set the gelatin aside. Heat the cream over medium heat until warmed through. Do not boil.
Remove the cream mixture from the heat and whisk in the gelatin until dissolved. Whisk into the pea puree and season to taste with salt and pepper. Strain the mixture through a fine mesh sieve. Pour into tall shot glasses, cover each one with plastic wrap and chill overnight.
Serve topped with extra virgin olive oil and fresh basil leaves.
Honey Semifreddo Yield: 8 – 2 oz ramekins
120 grams egg yolks
150 grams honey
300 grams whipping cream
In a medium saucepan with a candy thermometer, heat the honey over medium heat until it reaches 115C. Meanwhile whip the egg yolks until pale in a stand mixer. Once the honey reaches temperature, whip the honey slowly into the yolks.
In a separate bowl, whip the cream into soft peaks. Fold the cream into the yolk mixture and pour into the ramekins. Cover with plastic wrap and freeze overnight.