The best sfogliatella ever?

Me and Sfogliatelle

 

I’d go that far.

In service for the Food and Culture in Italy course (being taught by our GustoLab partner, Sonia Massari) we visited Eccelenze Campane, which is kind of hard to describe. The name means Campanian Specialities or Excellences. It’s a foodie paradise for organic, fresh, and local stuff in Campania – a combination of grocery store, restaurant, and production center. We watched people making mozzarella and ricotta di bufala – and then got to eat it. Wow. We watched people making pasta – and some of us ate that for lunch (I had alici fritti, myself – yum, yum). We watched and helped people making pastries – and you see me eating a sfogliatelle with a filling made with fresh ricotta di bufala. It was over the top good, and I finally understand how they get all the flaky layers!

T-minus 24 hours . . .

. . . until dinner tomorrow. I’m ready to cook! The turkey is salted and resting (not brined, thanks to J. Kenji López-Alt at The Food Lab, my current favorite food blog), and I’m ready to spatchcock the fowl and cook it tomorrow afternoon at Prof. Himmelhoch’s house. I’ve made the cranberry stuff* and dosed it with triple sec and left it to meld flavorifically in the fridge. Now I can enjoy a little of this brief calm before the storm that is always December in Higher Education.

*Bag of cranberries, half an unpeeled lemon, a whole unpeeled orange, a cup of pecans, a cup of sugar, blend, stir, add 1/4 cup of orange liqueur and refrigerate overnight. Yum! It’s good at dinner but even better as a relish on turkey sammiches later in the week.