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Il Campo Cucino, Part 3-Secondo

Secondo

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A secondo is traditionally the heartiest course, sometimes called the piatto principale or the main meal. Foods consumed in this course include different meats and types of fish, including turkey, sausage, pork, steak, stew, beef, cod (baccala, salmon, lobster, lamb, chicken, or a roast).

At Il Campo Cucina, our immersion into cooking and eating with lessons on several main course dishes continued.

Emannuela Giua and Marco Garossi, Podere la Fonte

At Podere la Fonte, we did not cook a meat course, but instead, participated in the making of two very hearty dishes; eggplant parmagiana (Melanzana Parmigiana), and Torta Pasqualina, a traditional Tuscan Quiche, typically served in the spring. Emmanuela's hands once again rolled out a gorgeous sheet of pasta for enclosing a lovely mixture of sheep milk ricotta and fresh chopped, cooked Swiss chard and parmesan cheese, making indents for 9 eggs that would cook when baked in the pastry.

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Marco in turn layered slices of lovely violet eggplant that had been browned in sunflower oil between his sauce and parmesan cheese.

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Francesco Castiglia

Francesco Castiglia taught us the art of deboning a chicken to make Pollo Arrosto con Zafferano. The chicken was laid open, sprinkled with chopped fresh rosemary, salt and pepper, and was rolled and tied, ready to roast. Saffron from San Gimignano and stock from the chicken bones, sautéed in olive, was used to make a delicious sauce. Each serving of chicken was topped with a presentation of the sauce and sliced leeks. The chicken was fragrant and lovely.

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Luana Vaghegini

Luana’s deboning of a guinea fowl was different than Francesco’s in that the fowl was kept whole for stuffing, which is a feat that does not look simple. The dark-meat poultry was stuffed with chopped, cooked Swiss chard layered over slices of Pecorino Fresco. This cheese is aged only 3 months, and melts beautifully into the Swiss chard.

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Fifteen minutes before the guinea fowl was finished roasting, Luana poured a good amount of Vin Santo over the fowl and put it back in the oven. The dish was further sweetened by an accompaniment of caramelized onions—nothing more than onions, sugar, balsamic vinegar, olive oil, and salt. Delizioso!

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Sue with our "chef" friends sporting their new Il Campo Cucina aprons! (From left to right, Sue, Debbie and Mary Anne; below, Anlsey)

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