That’s was a lot of fun!! I wish I could have stayed longer, but duty called. I’m looking forward to the replay. (And so sorry to hear about your green hair 🙈)
I just finished watching your live video with Giulia and Wendy. Since I’m not a paid subscriber to Wendy’s Substack, I could not comment. But, I’d like anchovy recipes please! And a castagnaccio recipe. I purchased chestnut flour when I was in Lucca in November. So far I’ve made biscotti with chestnut flour (a recipe from Giulia).
Thanks! The biscotti had the unique taste of the chestnut flour plus I added some mini chocolate chips. I probably have enough chestnut flour left for one more batch as well as for the castagnaccio. Do you have a recipe for that too? If not, for now I will use Giulia’s recipe.
Glad you enjoyed our life, Christina! Lots of anchovy recipes on my website: flavorofitaly.com.
Christina I’d love to have you join me as a subscriber! And please have a listen to my podcast that you can find through my website with several anchovy focused episodes.
Chestnut flour has me most intrigued, I have never had it that I know. What a fabulous group of talented women. I am glad I watched this dynamic trio, I love conversations about food - everyone learned a ton.
So many nice chestnuts here from originals...great listen!
Chestnuts! Yum! x
That’s was a lot of fun!! I wish I could have stayed longer, but duty called. I’m looking forward to the replay. (And so sorry to hear about your green hair 🙈)
Thanks Erin!💥
ha! it was lightly tinted greenish. I know you're just jealous, Erin. Was so glad you were there even for just a bit! x
You guys were great!!
I just finished watching your live video with Giulia and Wendy. Since I’m not a paid subscriber to Wendy’s Substack, I could not comment. But, I’d like anchovy recipes please! And a castagnaccio recipe. I purchased chestnut flour when I was in Lucca in November. So far I’ve made biscotti with chestnut flour (a recipe from Giulia).
Thanks! The biscotti had the unique taste of the chestnut flour plus I added some mini chocolate chips. I probably have enough chestnut flour left for one more batch as well as for the castagnaccio. Do you have a recipe for that too? If not, for now I will use Giulia’s recipe.
Glad you enjoyed our life, Christina! Lots of anchovy recipes on my website: flavorofitaly.com.
Christina I’d love to have you join me as a subscriber! And please have a listen to my podcast that you can find through my website with several anchovy focused episodes.
I do have a recipe for my favorite castagnaccio. My Italian MIL taught me how but then I found a recipe from Liguria I like more. https://weeknightpasta.substack.com/p/from-italy-with-love-the-ultimate?r=2f1vex&utm_campaign=post&utm_medium=web&showWelcomeOnShare=false I love Giulia's idea about making a 'sandwich' with whipped cream, candied oranges, and choc chips. Over the top wow!
Hi Christina! Just for you and the others who were interested in cooking more with anchovies, I added a section in my recipe index called Anchovy as Umami. Here you go! Don't hesitate to ask any Qs. I love anchovies. https://weeknightpasta.substack.com/p/all-recipes-index-27e?r=2f1vex&utm_campaign=post&utm_medium=web&showWelcomeOnShare=false PS I am jealous of your chestnut flour from Lucca! I will go look for the biscotti recipe on Giulia's site. It sounds delicious!
Brava -
Chestnut flour has me most intrigued, I have never had it that I know. What a fabulous group of talented women. I am glad I watched this dynamic trio, I love conversations about food - everyone learned a ton.