Toni Marraccini and Jay Colabella are both New Yorkers college students. They found out that they both had a family trip to Tuscany. Jay on 2008, Toni on 2009. It didn’t take them long to find out that they both attended our cooking class.
They pull out their recipes books and gathered for a cooking evening. “We made hand-made pasta just like you taught us” says Toni “It was delicious”. They prepared both Bolognese and a veggies Ragu’ for Toni, being vegetarian.
We always claimed cooking is a love story, isn’t it?
Ingredients (serve 4)
1 onion, sliced
1 carrot, chopped
1 zucchini, chopped
2 celery stalks, chopped
1 can of peels tomatoes, manually squeezed
fresh chopped parsley
1 table spoon of butter
¼ cup of extra virgin olive oil
Fresh rosemary leaves
In a large pan fry the onion with both butter and olive oil. When golden, add the zucchini, carrot and celery and cook for few minutes, stirring occasionally and adding salt and pepper.
Cover the veggies with red wine. While cooking add cloves, rosemary and Juniper berries. Let evaporate for 15-20 min.
Add the peeled tomatoes, stir well and cook for other 10-15 minutes.
Take off the fire, garnish with parsley and top over the pasta.