SO THE JOURNEY BEGINS, May 15 - 2018

 

As the weather began to improve, Michael and I harnessed our spring energy to take a closer look at our long-neglected property. My father hadn't used the place in years, so it was no surprise to find it more than just a little unkempt. Opening the shutters for the first time in ages, we were greeted not just by the Tuscan sun but by a chorus of disgruntled spiders, scorpions, and other critters launching surprise attacks. Michael's late warnings of "watch out!" barely reached me as I navigated through the barrage of cobwebs and vines. Clearing away nature's curtain, I caught my first breathtaking view of the valley below, and I was utterly spellbound.

However, the task of clearing cobwebs and unveiling stunning vistas wasn't the real challenge. It was the deeper journey into my father's past that weighed on me. The property was his legacy to us, and stepping into it felt like crossing a boundary into a relationship that had always been complicated. My memories of Casoli, vivid from my childhood, had faded since I turned 17 and never returned. Venturing back was a surreal experience.

The house was cluttered with old, abandoned furniture both inside and out, left to decay for reasons unknown. Over the years, the property had seen many visitors, most of whom were freeloaders that never lifted a finger to help my father maintain it. Following his passing, they disappeared, never to be heard from again. But that's a story for another time, as I prefer to focus on the brighter moments of life. We all have our burdens, even you, dear reader, but dwelling on them isn't my intent.

Michael and I dedicated months to bringing some order and charm to the place. As a former restaurant owner, I naturally took charge of the cooking, a passion I'm eager to share with you through this ongoing story. 

In Italy, food is a central part of life, perhaps explaining why many Italian men stay at home until their 35—Mama's cooking is simply unbeatable. We usually shop for groceries in Camaiore, where the selection is as splendid as one might expect in Italy.

Freshly made Ricotta and Arugula Ravioli served with a Tomato Sugo, alongside grilled garlic chicken, local small unpitted olives, Parmesan, freshly baked torta di mele and a bottle of Red Wine from the Maremma region. 

Worker Chicken á la Casoli: A Swift Delight for the Farm-Weary

After a 10-hour day tending to the farm, reward yourself with this hearty yet quick meal that encapsulates the rustic essence of Casoli. This dish marries succulent chicken with the fresh, creamy tang of Ricotta Arugula Ravioli, sourced directly from RistoPasta - Tutto Pasta in Camaiore, where pasta is an art form.

Ingredients:

- 2 chicken breasts, skinless

- A handful of sage leaves

- 2 cloves of garlic, minced

- Fresh ground black pepper to taste

- A dollop of butter

- A drizzle of olive oil

- 300 grams of freshly made Ricotta Arugula Ravioli (preferably from your local pasta maker for that authentic touch)

- 2 fresh tomatoes, peeled, deseeded, and diced

- A generous sprinkle of Parmesan cheese

Instructions:

1. Begin by slicing the chicken breasts into finger-thick pieces. Toss these slices in olive oil seasoned with salt and pepper, and let them marinate briefly as you prepare the rest of your ingredients.

2. Bring a pot of water to a rolling boil, ready for the ravioli. Meanwhile, heat a pan over medium heat, combining olive oil, sage leaves, and a touch of butter to create a fragrant base.

3. Gently place the chicken in the pan, stirring occasionally, until each piece is cooked through—white yet tender and juicy inside. Once done, remove the chicken and discard the sage.

4. In the same pan, add the minced garlic to the leftover oils and butter, stirring for a minute before incorporating the diced tomatoes. Cook until the tomatoes soften into a quick, aromatic sugo.

5. As the sugo simmers, cook the ravioli tenderly until they float to the top, signaling they're done. Drain them well.

6. To serve, lay a bed of ravioli on each plate. Top with the sautéed chicken slices, spoon over the fresh tomato sugo, and finish with a generous dusting of Parmesan cheese.

There you have it—Worker Chicken á la Casoli, a meal that's as satisfying to the soul as it is to the palate. Bon appétit, or as we say in Italy, 

Buon Appetito!

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