[WORSKSHOP ANNOUNCEMENT!] I am excited to announce that I will be teaching an online workshop on The Art and Business of Food Blogging alongside @twiggstudios and @olaiyaland. In this three-day online workshop, we will share our insiders' tips on how to build a successful food blog through beautiful photography, compelling writing, and inspiring recipes. I will be covering food writing: how to start out, find your voice and niche, and eventually turn your body of work into a book and your passion into a career. The regular price of the workshop is $97 BUT you can save $30 if you sign up following the link in profile and use the code valerianecchiovip at checkout. You can then access the three sessions LIVE on 8th, 9th and 10th March (2pm CST) or watch them on demand whenever you want! To find out more about what you'll learn and secure your spot, just follow the link in profile. Hope to have you on board!
Ossobuco with white polenta made for a very indulgent and warming dinner last night after a day spent rushing and typing. The recipe is by the one and only Anna del Conte via @felicitycloake. I'll be sharing recipe and impressions on the blog next week. For now, I hope you're having a wonderful weekend, friends! 🥂
There's a new post on the blog, and a recipe for this bergamot polenta cake along with it. The mascarpone cream is optional, but highly recommended. Link in profile! ✌🏻🍋🍊
Fennel and blood oranges for lunch, the two mingled in a zingy Sicilian winter salad and side to some salt-baked bass. Said salad is also featured in @rachelaliceroddy's @guardian_cook column, out today - a wonderful read and a perfect pastime in this grey Saturday afternoon. Thank goodness for good writing, and citrus.
We had an overindulgent coffee break today - a slice of perfumed bergamot polenta cake with a spoonful of mascarpone cream on the side. The cake has a whole bergamot blitzed into the batter, and a good rusticity from the polenta. It's one of my favourite cakes coming out of my kitchen as of late (and there have been many). I'll be sharing the recipe on the blog next week. ✨
Homemade mascarpone to be mixed with sugar and then to be dolloped on a very citrusy cake. Intense match, but so lovely. I'll tell you more about it soon. ✨
Prepping my favourite stew for dinner - pumpkin, cannellini, rosemary, onion, tinned tomatoes, and zingy white wine. A brilliant idea I got from the great The Flavour Thesaurus, and one that has saved the day dozens of times already. I wrote about it on the blog a while back if you wish give it a try - and you should: it's just plain delicious.
A baking (and sparse emailing) sort of afternoon. I woke up to an empty biscuit jar this morning, so I took on the task of replenishing it with our all-time favourite - Venetian zaeti. I brought a batch to the lovely @hollywulff and @renee_kemps of @ryelondon the other week and we munched on them while bathing in the gorgeous light of their studio. The light in my kitchen is not quite the same right now, but there's a kettle bubbling on the stove and bergamot tea ready to be brewed - enough to cheer me up despite the cloudy sky. (PS - the recipe for these will be in my cookbook - out in July! #venetothecookbook)
I had some leftover dough from last week's big Venetian Carnival fry-up, so I fried a few more crackly crostoli last night to have for breakfast this morning - cloud of icing sugar and all. The recipe and backstory are coming soon on @gitlchefs. Meanwhile, we're going on a long walk through the marshes to burn off all the extra energy. Hope you're having a lovely Sunday, friends!