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True Italian Recipes

23 Mar

To get you in the mood for our upcoming Escape to Puglia, Italy (we’re almost sold out, so let us know now if you’d like to join us), we’ve scoured the web to collect an assortment of authentic Italian dishes that you can make at home to put you (or at least your tongue) in the mindset of the southern Italian countryside!

First up is a dish from Angela Hartnett, chef patron at Murano restaurant and a consultant at the Whitechapel Gallery and Dining Room in London. Her recipe recently appeared in The Guardian newspaper and is for oriecchette with chili and broccoli.

oriecchette with chili and broccoli

photograph by David Levene

If you have your own favorite dish that you like to cook at home but would like to add a bit of Puglian flavor to it, go out and get some Coratina olive oil.  These olives are native to the region and produce a flavor that is strong, green, fruity, bitter, and peppery with a hint of sweetness.

And if you’re looking for a wine to pair all of these foods with, the National Post of Canada recommends you track down a bottle of Giroolamo 2008 Anglianico.  This is a zesty red, like a sangiovese, with a fair share of “earthy-umami flavors.”

Enjoy the inspiration!

8 Tips To Lag a Little Less

9 Dec

We at Misha Patel Studio love the idea of escaping to shape! But, we have a feeling that none of you Escapers want to deal with the ever-so exhausting reality of jet-lag.

For those in a set routine, jet lag can be additionally jarring- as the developed internal clock will resist transitioning to a new sleeping and eating schedule. Studies have shown that travelers going from west to east have a more difficult time adjusting, as they feel they have lost time rather than gained.

No matter which way you’re headed, here are some tips to prevent jet-lag and deplane with more energy for what’s ahead. We have a feeling you’ll want it through the beautifully-backdropped bootcamps in Bali!

How to prepare:

1. You can start the day you book! How is that for planning ahead? We opt for
overnights, as you will be more likely to eat dinner at a regular time and sleep
through the flight. The more sleep you can get, the more well rested you’ll feel upon arrival.

2. What to wear. Though we love the old-fashioned notion of dressing up for the
airport, we’d suggest baggy over tight-fitting clothing and shoes. The body (especially ankles) tends to swell under cabin pressure. You’ll thank us for the advice to skip the strapped heels on the trek to baggage claim

3. Fuel yourself right. Try to avoid the mocha that’s calling your name post-security check. Instead, hydrate with plenty of good old H20 and bring along snacks like freeze-dried fruits and nuts. It will be easier to fall asleep and resist the sodium-richsnacks they serve on flight.

In-Flight

4. Limit alcohol. The effects of alcohol are magnified at a higher altitude, so one glass of wine can translate to 2-3. Just imagine combining all of the symptoms of jet lag with a hangover. Not pretty. If you feel a glass of wine will help ease you to sleep, and
you’d prefer to avoid sleep aids, we’re not stopping you! Which brings us to…

5. Sleeping aids. Many readings you will see report sleeping pills as a useful option, but at MPS, we always believe in playing it safe and staying au naturel. Achieve the same results without the risk of any unwanted side effects by using aromatherapy oils like: lavender, jasmine, ylang ylang, and sandalwood. You can also try using an eye mask
as well as noise canceling earphones to drown out distractions.

6. Stretch it out. You’ll have to take a trip to the restroom or two if you followed tip #3, so take advantage of the “free to walk around cabin” signal. Clasp your hands behind your back and take a forward folding stretch to open the shoulders and stretch the hamstrings. Take a few lunges while you wait near the restroom, as well as quad stretches by bending the knee behind you and grabbing for the ankle. In your seat, be sure to do some isometrics like: knee up to chest stretches, contract the thigh muscles and march in place, and ankle rolls. Roll out through the neck frequently and stretch the spine by arching back and reaching the arms up and behind you.

Once you land:

7. Freshen up with a carry-on package of lotion, chapstick, and maybe even a hydrating face mister. Your skin will soak it in after being exposed to the ultra-dry cabin air.

8. Get warm! Some new research on neurophysiology has shown that raising your temperature may help reset your circadian rhythms (natural clock). Exercising, finding a sauna, or taking a warm bath may help ward off jet lag.

Try as best you can to get on “normal time” and do as the Romans do. Try to eat the meal locals are eating after you have arrived, as well as fall asleep around the same time of night. However, don’t stress if it doesn’t happen right away. Jet lag is a natural result of travel, so don’t let the pre-emptive measures of avoiding it hinder your excitement of what’s ahead!

Bon Voyage,
MPS
www.mishapatelstudio.com

Misha is the owner and founder of Misha Patel Studio, a boutique wellness studio in San Jose, California. She is a fully certified Stott Pilates and TRX Suspension and Rip Training instructor with an emphasis on injuries and special populations. Misha’s teachings are heavily influenced by her understanding of human anatomy and kinesiology, which enables her to aid each of her clients in achieving his or her individual goals in a healthy, appropriate, and proactive manner. As an accomplished dancer, figure skater, and choreographer, Misha has spoken at several national and international conventions about injury prevention and the importance of strength and flexibility. Misha is a senior ambassador for Lululemon who holds a Bachelor of Arts in Theater Arts, Dance and a Bachelor of Science in Commerce, Marketing from Santa Clara University. She understands a healthy body is not merely a fit body, and that a goal-oriented and mindful approach to wellbeing is essential.

To get more first hand tips & body-changing work outs from Misha, Escape with us to Puglia, Italy June 23-30, 2012. Mention Misha and receive a special discount.

A Journey Through Puglia….

25 Jun

 

 

It’s easy to point out Italy on a map- just look for that oh so stylish boot. But few have ventured deep into the far south, to the heal of this boot, to a region full of history, color & surprises- Puglia. Quickly becoming the ‘it’ destination for those looking to explore beyond the tourist draws of Tuscany & the Almafi Coast this unique region boasts all the simplicity, charm and culinary delights of the north, without the crowds of typical tourists… and we all know that you are definitely not typical! Home to two UNESCO World Heritage Sites- the charming town of Alberobello with its 2000-year-old trulli architecture and the fascinating 9000-year-old cave dwellings (stasis) of Matera. While these two towns alone are reason enough to visit, darlings, we are just getting started. Consider Lecce, known as the Florence of the south, with its cobblestone streets lined with over 1000 churches (& quite possibly just as many shops!) or the whitewashed hillside towns of Ostuni, Cisternino and Martina Franca. And then there are the beaches…yes; you know the ones- miles and miles of white sand and crystal clear turquoise water- theses unobstructed vistas are the icing on the cake, or as they say in Italy, la dolce vita!
And if you are on the hunt for your own piece of Puglia we even know of a few masserias & trulli that are in need of a new owner…. la vita bella awaits!
Our perpetual quest for all things cool has lead us to Chicco, former professional basketball player, constant traveler & life-long resident of Brindisi- a seaside town in the region of Puglia. Here are his takes on the best of the area…
Best Beach: It depends of many factors: season, wind directions, preferences of sand or rocks, shallow or deep water, organized or wild. TORRE GUACETO is one of the most peculiar… long, wild & beautiful.
Best Restaurant: Try the Ceglie Messapica ones- Ricci’ and Cibus, which are both just outside of Martina Franca.
Best Gelato: Delicious coffee, lemon granita & almond ice cream at Bar Tripoli which is in the pedestrian area of Martina Franca.
Best place to watch the sunset: For the best sunsets you need to be on the Ionian Coast- Santa Maria di Leuca or Gallipoli. From the Adriatic you look to the east and can see some beautiful sunrises if you are up early enough.
Your favorite Pugliese food: Raw sea clams & sea urchins… we Barbarians like them…

Puglia- Recommended Films and Readings

19 May

Well known for it’s pristine beaches  and magnificent setting where the Adriatic and Ionian Sea’s meet , Puglia is one of  Southern Italy’s most prized treasures.  It’s old World charm and landscape make for a popular backdrop and setting for a variety of novels and films.

 

Films

The Passion of the Christ

The Omen

The Nativity Story

La Lupa

The Star Maker

 

Novels

Christo si e fermato a Eboli by Carlo Levi

Head Over Heel by Chris Harrison

Casa Rossa by Francesca Marciano

Blood, Bones and Butter” by Gabrielle Hamilton – Gabrielle is the chef and owner of Prune in NY….part of the book revolves around her experiences and influences of being at her husbands family villa in Puglia

The Name of the Rose by Umberto Eco- Part of this intellectual mystery is set in a castle in Puglia _also made into a movie starring Sean Connery and Christian Slater

 

Orecchiette Pasta with Turnip Tops – A Typical Pugliese Dish

14 May

 

Homemade Orecchiette e rape- a traditional Pugliese dish

Orecchiette pasta with Turnip Tops (Orecchiette con cime di rapa)

The Pugliese always use fresh & local ingredients- if is isn’t in season, you won’t find it in the kitchen or on the table- and that is what makes Italian cooking so delicious, and healthy. Eating seasonly gives your body exactly what it needs- fresh, real food, easy to digest. This traditional dish is typically served during the spring & summer months when the local turnip tops are in season. You will find other variations of orecchiette in the fall and winter months as the pasta is a staple to any Puglese’s diet. This dish is typically a first course, followed by a local fresh catch fish or local farm raised meat.

Ingredients

125 gr/4oz Semolina

250 gr/8oz plain white flour

Pinch of salt

6 Tablespoons warm water

400 gr/13oz Turnip tops roughly chopped

8 Tablespoon extra virgin olive oil

1 Red chilli pepper + 2 cloves of garlic

4 Small anchovy fillets

Directions

To make the dough, mix the semolina and flour adding the salt and warm water. Work the dough in the same manner as you would with bread. Roll out the dough to make one or two long sausages then cut small discs about 2.5 -3.5 cm in diameter. With the index finger “drag” on a board coated in flour the disc to make it concave and become ear shaped. When you get better at it, you can use as many as 8 fingers! The Orecchiette must rest for 3 to 5 hours before they are ready for use. If the Orecchiette are bought in, then you cook them straight away in boiling water Add salt and after 5 minutes add the washed and cut turnip tops and let boil for a further 12-15 min – reducing the heat in the last 4 min of cooking.

In a frying pan add olive oil 2 cloves of garlic a red chilli pepper and the anchovy fillets. As soon as the garlic bulbs turn golden remove the pan the heat. Drain the pasta and in a serving dish add the contents from the frying pan and mix together.

Enjoy!

 

 

Sicily- Recommended Literature & Film

7 Feb

Along with its rich history, fertile soil and magnificent Sicilian cuisine, many great writers and poets have roots to this breathtaking island. The contribution to the arts has been overwhelming and the films bore from this region have gone on to win countless awards. Below you will find a few classics, ideal to provide you with inspiration and insight into the beautiful island of Sicily.

Literature:

The Godfather- Mario Puzo

Bagheria- Dacia Mariani

The Council of Egypt- Leonardo Sciascia

The Leopard, The Siren- Guiseppe di Lampedusa

Films:

The Godfather

The Big Blue

The Leopard

Il Postino

Cinema Paradiso

Divorce, Italian Style

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Scrumptious Sicilian Ricotta Ice Cream (Sicilian)

15 Aug

Please note: You need an ice cream maker

Ingredients:

4 eggs

100 grams of sugar

100 grams of chocolate, dark, chopped in pieces

5 tablespoons of rum- or 1 shot glass

Topping:

100 grams of almonds

50 grams of sugar

Directions:

Mix eggs, 100 grams of sugar, ricotta, until it is one fine mass and put in the ice cream maker, after 15 minutes, add the rum.

Wait and other 15 minutes and add the chopped peaces of chocolate.

Bake the almonds in a non sticky pan and add the 50 gr of sugar, wait until it caramelize (they will get brown and sticky, don’t let it turn black!!).

Spread the caramelized almonds on a heated proof surface and let ik cool of.

Chop the almonds and use them as a topping for your ice cream

Sicilian Style Minestrone

15 Aug

This super healthy Sicilian style minestrone is packed full of vegetables. It is easy to prepare and keep on hand in the refrigerator to reheat as a quick and easy, fiber rich and vitamin filled meal.

Ingredients:

2 tablespoons virgin olive oil

1 medium onion, diced (about 1 cup)

2 medium carrots, diced (about 1 cup)

1 celery rib, diced (about 3/4 cup)

2 medium zucchini, diced

1 garlic clove, minced

3 medium potatoes (about

3/4 pound), unpeeled and diced

3 cups thinly sliced Savoy cabbage

1 (15 1/2-ounce) can cannellini beans, rinsed and drained

1 (141/2-ounce) can diced tomatoes

2 (14-ounce) cans lower-sodium chicken broth (or vegetable stock if vegetarian)

3 cups water

1/2 teaspoon crushed dried rosemary

1/2 teaspoon salt

1/2 teaspoon pepper

Grated Parmesan cheese -optional

Directions:

In a large pot, heat olive oil over medium heat.

Add onion; cook, stirring occasionally, 6 minutes or until softened.

Add carrots and celery; cook, stirring occasionally, 3 min.

Add zucchini and garlic; cook, stirring occasionally, 3 min.

Add potatoes, cabbage and cook, mixing occasionally, 3 min.

Add beans, tomatoes, broth, water, rosemary, salt and pepper. Cover and bring to a simmer; adjust heat and simmer gently 1 to 2 hours.

Serve with Parmesan cheese, if desired.

Makes 6 servings