Back to reality: after a week of catching-up, there was a much anticipated thrill to work towards at the end!
I was delighted to welcome Stefano Manfredi to Glenmore once again. He arrived early on Sunday morning, smiling as always and ready for a big day ahead. As boxes were unloaded into the pantry, I noticed two precious ones containing mushrooms that Stefano had gathered from the pine forest floors of Oberon. One containing Saffron Milk Caps, above, who’s finely-pleated undersides were quite magnificent…..
while the other contained Slippery Jacks….all spongy in their detail, rather like coral. Needless to say the taste of both, as we were all to discover later, was quite sublime.
While Stefano chopped and stirred, mixed and poured….he chatted away….a hint here, a comparison there, how to do this, why to do that, a journey through Italy as he talked and cooked his way through the recipes he’d chosen to share for the day. Beetroot and Onion Bollito with Fried Prosciutto….
Braised Artichokes (from the late autumn flush) with Onions, Olives and Capers, and a host of rocket & land cress picked from the garden here….
A Risotto with Chestnuts and Mushrooms….yes, that’s where they all ended up and I have to say, it was possibly the best risotto ever (I know I wasn’t alone in thinking so!). While Quinces baked slowly, the table was set…fit for a rustic and scrumptious Sunday lunch with our group of enthusiastic and by now hungry (as you can imagine after all those stories, wafting aromas & a taste of ingredients here & there!) guests!
More olive oil???? Really???? everyone declared!
Perhaps the most delightful outcome of a day like Sunday, is seeing someone as highly regarded as Stefano, cook with love….in real time, on his own. He peeled each clove of garlic, sliced the onions which made his eyes cry, he worked his knife with alacrity and agility, but at the pace of a normal human! He joked and jested, shared his great love of food with us all, and as a result of seeing his care and attention, everyone slowed down, to ultimately enjoy every single morsel of food we put into our mouths. It was a truly enjoyable, slow, mindful, learning kind of day. Not a bad way to while away a Sunday….and with a new wad of recipes to tackle at home.
A big thank you to Stefano. He even says he’ll come back again one day :) I’ll very much look forward to it….