Fresh Gelato

On the way back from water fun in Snohomish Washington we stopped at Maltby Produce where we picked up among many things 4 pints of fresh strawberries. They have garnished our breakfast for the last two days and now the remainder are going into Gelato. Gelato deserves to be capitolized.

When we were in Italy in 2008 we had Gelato nearly everyday. The best was on Piazza Cisterna in San Gimignano.

Thanks to Marcella Hazan I had a great cook book during our stay. I used it to make a number of great recipies at our little house in Tuscany. Upon our return I used the Gelato recipie to great raves. The strawberries in the recipie can be replaced by any fruit you like and I have done lemon, lime, grapefruit, raspberry, plum and peach. Lemon is by far my favorite and will get a separate post. 

Today my niece Kyra who is visiting from North Dakota wanted to learn how to make Gelato. It is easy and a great use of seasonal yummyness. The recipie is in The Essentials of Classic Italian Cooking by Marcella Hazan. For fun we sprinkled some shaved dark chocolate in at the very end. It is currently in the freezer and will be tasted tomorrow. Sometimes cooking is about waiting. 

The only coffee

Italy has been making coffee longer that Starbucks, Maxwell House or Mr. Coffee. However it does not need to be as complex as those ancient metal contraptions that take up half of your kitchen. My wife has had one of these on her stove top for as long as I can remember and you will find one in every kitchen in Europe.

The enforcer from Person of Interest has one and little else in his apartment and you know he is cool.

Then if you go to any grocery store in Italy you will find pallets full of the coffee made for this maker. Lavazza Crema e Gusto. 

This what you will be served at our house. It always teleports in time and space to here Piazza San Michelle in Lucca Italy. 

I highly advise you try it.