At the moment Claudia is staying with her good friend Laura, who runs a B&B in Trebiano (B&B Sotto il Castello, Trebiano, Cinque Terre), a small village on the hills.
In here, Claudia experience the classic Italian lifestyle which also includes slow and passionate cooking. This inspires her and Labro to create a new chapter ‘Cuccinara Con Claudia’, which means, cooking with Claudia during her travels in Italy.
The first recipe is La Salsa a la Laura, Laura’s own recipe which she makes every week for different meals. She plays with the ingredients that are currently growing in her garden and that are ready to be picked. The quantities of the ingredients below are mainly based on her own feelings, so don’t be scared to give it your own touch. Enjoy cooking!
Take the biggest pan you have
Buy as many tomatoes as it fills the pan.
2 cloves of garlic
1 or 2 celery stems
Start by washing the tomatoes, if yours come from the garden like ours they might be a bit dirty because of cats walking around. Cut all irregularities from the tomato and cut everything including the carrots, celery and zucchini into small pieces. Put everything together in your large pan and put the stow on a low heat. Let this simmer for about 3 hours. When the ingredients become soft it can easily be made into a sauce.
Claudia learned two different ways to finish the sauce. The first is with a ‘passe-vite’ which sieves the tomatoes. Put the sauce in the sieve, turn the cork and catch it.
The second option is to put the boiled greens in a sieve, and crush it with your hands. You can use a a wooden ladle to remove the pulp that comes out, otherwise the sauce will not flow properly.
If your La Salsa is ready, you can turn the stove off. When your guests are coming for diner, just heat it up again. The Italian people like to prepare everything a day before so there is plenty of time to enjoy the cooking in a calm way.