Goodbye to Grosseto

We toasted our last day in Grosseto with glasses of Sambuca (we were given an extra amount because it was cold outside and the proprietor thought we needed it) in a cafe just off the main square. Then the next day we headed out by train to Pisa to pick up our car for the remaining two weeks of travel.



We happened on the local Carnivale kid's event the last day in Grosseto. Children dress up in costumes pockets full of confetti and spray cans of spaghetti foam which they direct at each other. We saw more than a few kids in nun costumes conducting themselves in, well, un-nun-like fashion. This same scene was repeated in the many towns we visited after leaving Grosseto. Of course, the big events happen in Viareggio (on the coast near Pisa) and in Venice. But we decided we weren't up for the crowds and observing these pre-Lenten local celebrations was sufficient.





On our last week in Grosseto we discovered the weekly market, and what a market it was. As Tom said, "glad we didn't discover it before now or we would have had even more suitcases to carry home than we have." Prices in stores are incredibly high here, but prices in the market for the same goods is very reasonable and from the crowd shopping the market, it appears as if the locals buy their fashionable clothing here. We saw everything for sale here from beautiful fur coats to tripe.



Favorite recipes from our home in Grosseto

Vegetable Casserole

1 eggplant
2 zucchini
5 small potatoes
1 large carrot
1 large onion
1 bunch of fresh Italian parsley chopped fine
3 cloves of garlic chopped fine
1 c freshly grated Parmesan cheese
1/2 teaspoon each oregano, red pepper flakes
1/4 cup of chopped Kalamata olives
2 cans of chunky tomato sauce

Slice all of the vegetables on the diagonal, 1/4 inch thick
Salt the eggplant to draw out the moisture
Then layer the vegetables starting with the eggplant.
After each layer spread some of the tomato sauce, sprinkle with parsley, garlic and cheese.
On top layer spread tomato sauce, parsley, garlic, pepper flakes, oregano, and last of the cheese.
Bake in 375 degree oven for 1 hour.

Leftovers can be used as a sauce on pasta.
For a meat version, add cooked Italian sausage between some of the layers.

Simple Winter Salad
1 or 2 oranges
1 carrot, julienne
1 bulb fennel, julienne
Olive oil and Balsamic vinegar, salt and pepper to taste

Remove orange rind and slice oranges about 1/4 inch thick
Toss vegetables together with oil, vinegar, salt and pepper.

Variation: Add sliced green onions and/or pomegranate seeds.

Simple Sugo

3 Italian sausages
1 Large onion, chopped
1/4 cup (or so) Sicilian style olives (pitted with oil)
1 Bunch of parsley, chopped fine
3 Cloves of garlic, chopped fine
1 Bouillon cube
1 Can tomato sauce
1/4 Cup red wine

Note: Amounts are suggestions as I don't really measure.

Remove the sausage meat from the skin and cook in a pan until browned.
Add onion and cook until transparent.
Add tomatoe sauce, olives, parsley, garlic, bouillon and red wine.
Cook for approximately 15-30 minutes.
Serve immediately over pasta; sprinkle with Parmesan cheese.