Our idyllic time in our trullo is drawing to an end. Joe has already left, flying back to work and that little matter of an AFL grand final on Saturday.
We’ve had two birthdays, as well as Millie’s first steps.
It hasn’t all been lounging by the pool though.
I’ve also spent some quality time in the hammock.
I don’t have a photo of Millie walking, but I do have one of her about to launch. She and Toby are wearing outfits we picked up at the Nachsmarkt in Vienna.
We have had lots of fun with our cooking. There is a wood fired pizza oven at the property, so we have had two pizza nights. Various combinations of prosciutto, buffalo mozzarella, salami, zucchini flowers, eggplant and artichokes have made for some excellent pizzas. We also had a truffle pizza, using the summer truffles I picked up for Mum’s birthday in Rome.
As well as a pizza oven, there is an open fire grill.
All the butchers and supermarkets sell pre-made spiedini – basically meat on sticks. The ones we’ve been buying are usually a combination of pork meatballs, chicken thigh strips and Italian peppers, all offset with squares of pork belly to keep things moist while cooking. They are fantastic cooked over an bed of coals.
My sister Kate also had a brilliant idea, which we managed to achieve one night – Italian poppers. Jalapeno poppers are jalepenos stuffed with cream cheese, wrapped with bacon, and cooked. They’re delicious, and we got slightly addicted to the when we visited Texas 6 years ago. (Then, in one memorable incident when we got home, I accidentally made habenero, rather than jalepeno, poppers. Oops. And ouch.)
So Kate’s idea was to take the Italian frying peppers that are ubiquitous here, stuff them with fresh buffalo mozarella, wrap them in proscuitto, and cook them over the fire.
Voila!
There were about 10 on the plate a minute before I took this photo. There were only 4 of us eating them. They were delicious.
We’ve also been on various trips out of the trullo. Yesterday we headed to Alberobello, a UNESCO World Heritage village. As well as the famous trulli, there are dry stone walls everywhere. Toby particularly likes the ones at the carpark we use.
We walked around the trulli zone, dodging tourists. We saw the siamese trullo:
We then walked back to the local food market, and found our great last food adventure. We’d meant to buy some small fish and grill them over the coals. However we were running a bit late, so the seafood man had sold out of all fish except one flathead. What he did have, however, were some kind of crustacean that looked sort of like a white prawn, with a squid like head and two spots on the tail. We had no idea what it was.
So we bought a bagful.
A little googling when we got home revealed them to be Squilla Mantis, a type of mantis shrimp. It is very local to this neck of the woods, being mainly fished in the Adriatic sea, and is known here as Pannocchia.
Further googling told us:
The reason for their unpopularity is that they are relatively difficult to eat, as compared to other crustaceans. They are usually served shell-on because their flesh is too delicate and would fall apart otherwise, but are a little complicated to eat the traditional way because their carapace is prickly.
Feeling slightly hysterical, I then started looking at youtube videos on how to prepare them (all in Italian). It seemed a lengthy and complicated process. And we had a big bag.
Mum also watched a video, said ‘Hmph. I could do that faster.’ She sat down with the bag of pannocchia, a pair of scissors, and set to work. It did take her a while, but she got there – and faster than the youtube method. The seafood man had told us ‘Spaghetti – Oilo – Pomodoro – Aglio – Vino Bianco – Delizisio!’ so I followed his suggestions, more or less.
We didn’t have any white wine, and I put in a chopped up small chilli. I fried the pannocchia on the half shell in garlic, olive oil and chilli. I then added some reduced passata. The pannocchia themselves melted a little into the sauce, making it thick and luscious. We served it with spaghetti, and the sauce clung to every strand. It was indeed delizisio!
It’s just a pity that we only discovered them on our second last night here.