Fresh Ingredients In Firenze

After months of anticipation I have finally made it to Florence, Italy!! This first week has been a whirlwind of non-stop activity and orientation to the winding roads, unfamiliar people and exciting marketplaces. One of my very first stops was the mercato centrale, a large indoor market that houses vendors selling everything from fresh fish and produce to dried herbs and fruit. I was shocked to see a number of foreign animal organs on display as well; I may not be quite adventurous enough to endeavor cooking up innards at this point in my life…who knows though, one of my professors swears that a properly cooked intestine was once the best meal he had ever tried.  Anyway, moving past the meat purveyors, I opted instead for some fresh pasta and produce in favor of making a light sauce for the surprisingly warm January afternoon. How could I not eat pasta as my first meal in Italy!? It may be cliché but it sure was delicious. There is nothing comparable to the flavor of a dish created with ripe ingredients freshly plucked from the earth. My teachers explained in class how Italians value simplicity in cooking. Each ingredient in a meal should stand out and with its own unique flavor. Now that I have prepared my first meal I can fully appreciate what my professors meant. I ended up making a simple yet delicious Tagliatelle pasta with a light parsley, white wine and garlic sauce.   Ingredients   Fresh Tagliatelle Pasta  Olive Oil  Chopped Parsley  Chopped Garlic  Chopped Shallot  White Wine  Salt  Pepper  Red Chili Pepper Flakes  Parmesan Cheese  Chopped Tomato  Lemon Juice  Buon Appetito!

After months of anticipation I have finally made it to Florence, Italy!! This first week has been a whirlwind of non-stop activity and orientation to the winding roads, unfamiliar people and exciting marketplaces. One of my very first stops was the mercato centrale, a large indoor market that houses vendors selling everything from fresh fish and produce to dried herbs and fruit. I was shocked to see a number of foreign animal organs on display as well; I may not be quite adventurous enough to endeavor cooking up innards at this point in my life…who knows though, one of my professors swears that a properly cooked intestine was once the best meal he had ever tried.

Anyway, moving past the meat purveyors, I opted instead for some fresh pasta and produce in favor of making a light sauce for the surprisingly warm January afternoon. How could I not eat pasta as my first meal in Italy!? It may be cliché but it sure was delicious. There is nothing comparable to the flavor of a dish created with ripe ingredients freshly plucked from the earth. My teachers explained in class how Italians value simplicity in cooking. Each ingredient in a meal should stand out and with its own unique flavor. Now that I have prepared my first meal I can fully appreciate what my professors meant. I ended up making a simple yet delicious Tagliatelle pasta with a light parsley, white wine and garlic sauce.

Ingredients

Fresh Tagliatelle Pasta

Olive Oil

Chopped Parsley

Chopped Garlic

Chopped Shallot

White Wine

Salt

Pepper

Red Chili Pepper Flakes

Parmesan Cheese

Chopped Tomato

Lemon Juice

Buon Appetito!