My Italian Recipes

I want to cook.
I NEED to cook.
It feeds my soul...and it is one of the only ways I can feed my body.

The first meal: gluten free pasta, spinach cooked
in olive oil, fresh tomatoes, chicken breast, garlic, and onion, all
tossed in a pesto cream sauce

So, I have decided to frequently update pictures and 'recipes' from what I create with: what I happen to pick up in the Mercato Centrale that day, and what I find in my pantry.

Of course, there are recipes I won't bother blogging. Like a little gem that has been a personal favorite/lifesaver since my arrival. It is very simple and is sure to please every time...although I have just exhausted my supply and will no longer be dining on it's exquisiteness: Reese's Cups.

Or, another personal favorite, Thai Kitchen Rice Noodles (on the stove this very moment).

I will say, this is the most finicky stove I have ever seen. Even our landlord admitted that the gas stovetop was "difficile" to ignite, and my roommates and I have on more than one occasion had to open the windows to let the gas out of the kitchen. The trick is turn the gas valve, hold the gas on until the flames ignite, then continue letting gas leak into the kitchen for approximately 5 seconds before releasing your hold on the knob. Otherwise, you let go and the flames disappear.

Resourceful cooking for dish 2:
Leftover pesto, spinach, chicken,
and tomatoes mixed with brown rice
and quinoa.

Getting the flames isn't the hardest part, though. It's finding that balance between scalding and dead cold. The pans will scream from the heat, but even budging the knob with the lightest touch to take it down a notch will result in the entire stove top going cold.

Thus far, I am the only tenant who has successfully used the oven (see the granola/apple dish). My roommate lines her frozen tortellini on the heater to defrost them. Not having a microwave is a complication. But, I've found some creative ways to get around that! (see my ghetto double boiler)

I steamed this artichoke in a clay pot...
I didn't know how it would turn out,
but it was the meatiest and most tender artichoke
I have ever had! I definitely underestimated the
 amount of time necessary to steam an artichoke,
so I was eating this little guy at about 10:30 at night. 

I crumbled a gluten free granola bar,
sprinkled it with sugar, cinnamon, and
a leftover apple. Baked in the oven for
about 20 minutes. Delicious!
#whoneedspastries

I refuse to be the person who walks around Florence with a PB&J because I cannot indulge in the powdered, cream-filled croissants. I refuse to not explore cooking simply because I'm not allowed to enroll in the cooking classes or cooking clubs here due to my allergies.

My 'double boiler' used to melt butter: a teacup with butter,
held in the water I steamed the artichoke in!

Speaking of allergies...one shout-out to the best mother ever who purchased me "toaster bags"--an innovative way to place my gluten-free bread in a glutenous toaster (or, in my apartment, panini press). It is an adorable heat-resistant plastic bag that perfectly seals in your bread, preventing any chance of contamination. I tried it today to make a caprese panini, and it worked like a charm! I have lovingly named this little doodad..."The Bread Condom."

Ladies and gentlemen..."The Bread Condom"

Fun fact about the panini press...it has a special European plug that only plugs into certain outlets. Our apartment is equipped with 2 of these special plugs, one of which is in the bathroom. So, yes, I made my panini in the bathroom. No shame. None whatsoever.