La Tavola Marche - Organic Farm, Inn & Cooking School, Italy

{Podcast from Italy} A Rare Late Nite Edition

noreply@blogger.com (Ashley Bartner) — Thu, 16 May 2013 00:39:22 PDT

Long after a hard day's work in the garden and cleaning the pool we fired up the mics to record a great podcast! This week Jason and I recanted our most recent "Feel like a Local" Friday's in Apecchio (which sent us on a grappa tangent!) Then we went over the preparations in detail for my sister's upcoming wedding & week of festivities. Jason gives a garden update and tomato planting tips!

Thanks for listening!! The photos are from our Friday's in Apecchio! For more details and to join us email: info@latavolamarche.com or visit:

Artisan Meat & Cheese Market, Beer Tasting & Tour and Lunch at the Hunter’s Hideaway,

Stream on Stitcher or download from iTunes: Podcast from Italy, #53: A Rare Late Nite Edition

Spring Peas

noreply@blogger.com (Ashley Bartner) — Sun, 12 May 2013 07:13:07 PDT

Growing up on frozen peas, I had no idea what it tasted like to open a pea pod and pop fresh peas in my mouth on a sunny day. Now I savor spring days and dishes filled with spring peas; topped on crostini with ricotta, stuffed in ravioli, simply sauteed or eaten raw - oh how I count the ways... but my hands down favorite - peas and pancetta! Enjoy the simple spring recipe:

Peas & Pancetta Recipe

piselli & pancetta

serves 4
12 oz or 330 gr of fresh shelled sweet peas, rinsed
4 oz or 100 gr pancetta, bacon or guanciale, cured pig’s cheek (omit if vegetarian)
1 small onion, sliced
1-2 cloves garlic
2-3 cherry tomatoes, halved
spoonful red wine vinegar
small handful parsley, chopped
tiny bit of mint, chopped (optional)
salt & pepper
extra virgin olive oil

Bring a medium pot up to boil. In the meantime, in a medium skillet on medium-low heat, slowly render down the pancetta for 4-5 minutes, trying not to brown it and not crispy. If it starts to brown remove the pan from the heat or lower the flame.

Next add garlic & onion, sauté for 5-6 minutes.
(Vegetarian Note: Just omit the the pancetta & sauté the onions & garlic in olive oil.)
When the onions & garlic are about 2 minutes from being ready, add the tomatoes.

At the same time toss the peas in the water and blanch for 2-3 minutes. You want them approximately half-cooked. Strain the peas and throw them directly into the pan with the pancetta adding a spoonful of the pea-water. Allow to cook until peas are cooked but still have a bite.

Taste and adjust the seasoning with salt & pepper.
Just before you serve, toss in the herbs and drizzle with good extra virgin olive oil.

Podcast from Italy: May Update & Wedding Details...

noreply@blogger.com (Ashley Bartner) — Wed, 08 May 2013 03:01:46 PDT

Urbania (Le Marche)

Another rainy spring day in Le Marche, our garden is too wet to work in so we thought we'd record a new podcast update on what's going on in our neck of the woods this week. We recapped the Primo Maggio pranzo/lunch and InRock as well as starting to discuss the details/menu ideas and plans for my sister's wedding at our farmhouse in less than a month!!!

Listen to our Podcast from Italy on iTunes Episode #52