I Poderi del Sole

COTOLETTA DI VITELLO

2010-02-14T00:56:00.000-08:00

- 4 veal cutlets
-100 grs flour (about 4 oz)
-1 1/2 cups breadcrumbs
-2 eggs beaten
-salt, to taste
-200 grs butter (about 8 oz)

Pound cutlets into a 1/2 cm thick, to tenderise.
Season with salt.
Coat with flour, then dip into egg and finally coat with breadcrumbs.
Melt butter into pan, brown slightly, add cutlets and allow to brown well on both sides.

MUSHROOM AND HAM RISOTTO

2010-02-01T02:42:00.000-08:00

350 grs carnaroli rice
4 - 5 Tbs olive oil
1 garlic clove, whole
1 medium onion, finely chopped
1/2 cup white wine vinegar
5 -6 cups vegetable broth
100 grs ham, cubed
100 grs Parmesan cheese, grated
2 Tbs. butter
350 mushrooms, thickly sliced
salt and pepper to taste

On a skillet over medium high heat saute garlic and mushrooms in olive oil. Season with pepper, remove garlic and reserve mushrooms aside. On the back burner bring stock to simmer. On the front burner saute onions in olive oil until translucent; add the rice and toast for 1-2 minutes . Pour in wine, stirring until it has been absorbed. Start adding a ladle of broth at a time stirring until is absorbed and continue adding until rice is tender but still a little al dente for about 20 minutes. Ten minutes into the process add ham and 5 minutes later, the reserved mushrooms. Remove from heat, sir in butter and Parmesan cheese. Adjust seasoning and serve.

WELLCOME HOME

2010-01-26T00:30:00.001-08:00

The owners of I Poderi del Sole are Gianni and Graziella, and adorable couple that have been married for 47 years.

When I arrived to Puglia, Gianni picked me up at the Ostuni train station and took me to the farm (la campagna) where he introduce me to Grazilla. "This is Graziella, the love of my life" he said, proudness radiating from his face.

Graziella was in the kitchen, her kingdom, with her sister Mellina.They both analyzed me and started chit chatting between each other in really fast Italian. "Mi piacche" one of them said. Then I was kissed and hugged and fed and welcomed in the family like if I was a long lost relative.

My introduction to Graziellas cooking was with a mushroom risotto (risotto ai funghi). She serve me a plate big enough to feed an army, I eat it all, it was fantastic, way to much but I knew it would break her heart if I didn't finished it. As I was done with my last grain of rice, the second dish arrived, cotoletta di vitello or breaded veal chop cutlet, with a salad. How did that all that food fitted in my stomach I still don't know.

After my meal they suggested I take a nap, what a wonderful idea.

HOW I DISCOVERED TOTAL HAPPINESS

2010-01-24T03:14:00.000-08:00

Almost four years ago I became a member of WWOOF Italia. I have a special feeling for this country, every time I arrive to Italy , deep in my heart I feel that I'm finally home, even thou I'm not Italian.

I thought wwoofing around Italy would be a good way to get to know the country a little more and from a different perspective, not as a tourist.

I got my first farm list and went through it from top to bottom. That took a really long time since the list is gigantic.

Then I finally narrowed my search to the south of Italy since it was the area that I new the least plus it was warmer ( I lived in snowy mountains for way to long).

I chose one farm: I Poderi del Sole and wrote them a letter introducing myself and asking them if I could volunteer at their olive farm. Well...I chose the right place and I was lucky enough that they chose me also since they receive about 3 Wwoof requests a day.

Wow! what a life changing experience. This is my third year volunteering for them and I do not get tired of it; the life, the knowledge, generosity, warmth, great food and amazing olive oil, just to name a few things...