The ultimate comfort food, Ossobuco!

I’ve been travelling all over Spain, Portugal and Morocco these last 2 months (psst... stay tuned for more on that) and now that I’m back in Sicily, you’d better believe that the first meal I was dying to make was Ossobuco in Umido! Its one of my all time favourite Italian classic comfort foods and it makes me all kinds of happy! If you haven’t heard of Ossobuco before, its basically the richest and most decadent of all meat stews you'll ever taste, served over pasta, mashed potatoes or polenta.

Yes, the Italians know a thing or two about slow cooking meat to perfection, and the good news is they make it so incredibly easy, its pretty much a foolproof recipe. Aaaand the even better news is that regardless where you're reading this from, theres a good chance you'll be able to easily & cheaply find all the ingredients to make it!!! Here's what you'll need....

Ossobuco in Umido

Prep time: 10 min

Cook time: 1h30 min

Serves: 2-3

INGREDIENTS

• 2 small carrots

• 2 celeri stalks

• 1 medium onion

• 4-5 garlic cloves

• 5 slices pancetta

• 2 tbsp tomato paste

• 4 veal or pork ossibuchi (cut shanks)

• 1/4 cup flour

• 1 tsp sweet paprika

• 1/4 cup EVOO

• 1 cup dry red wine

• 1 cup water

• 2 tsp salt

• 1 bunch of parsley or celery greens

INSTRUCTIONS

1. Start by cleaning and finely chopping the carrot, celery and onion. Heat a deep dish pan to medium high heat and generously drizzle with EVOO ( about 3 tbsp) add the chopped veggies and sauté until tender.

2. Next, mince the garlic and loosely chop the pancetta. Add to the pan and let sauté until the pancetta starts to crisp & brown. Add the tomato paste and stir until combined. Remove the mixture from the pan and set aside for later. Turn off the heat and let the pan rest.

3. In a large bowl, combine the flour, paprika and a rich of salt. Roll each piece of shank in the mixture. Add the pan back to medium high heat and drizzle with more EVOO. Add the floured shanks and brown on both sides. Once browned, add the veggie mixture, wine and water. Cover the pan and let simmer for 45 minutes, stirring occasionally. If the sauce becomes too thick, simply add a bit more water and continue to let simmer another 20 minutes. Adjust the seasoning with salt and add chopped parsley before serving over linguini, mashed potatoes or polenta.

Note: if you prefer not to use wine, simply substitute the wine and water for beef or vegetable broth.

Sending you loads of happy from Sicily! And please leave me a comment to let me know if you enjoyed the recipe :)

xo

The Best Paella: you'll never guess what the three rules to making it are!

This traditional Spanish rice dish is a favourite around the world, but did you know that it originates from the province of Valencia? If you happen to pass a by Spanish restaurant, chances are you'll see paella on the menu. However most of whats out there is fusion, and any self-respecting Valencian will tell you, that ain't paella! So I just had to go find out what the locals constitute an authentic paella and when the opportunity to cook one with a local chef popped up I couldn't say no! Here's what I learnt...

I decided to make the trek to Valencia by car, even though it was a good 2 1/2 hour drive from where I was staying. Something told me I had to do it, and boy am I glad I did. The night before I found an AirBnB experiences with chef Ramón for an authentic paella class. The following morning, we met up at the Mercat de Russafa for a bit of a tour and to pick up ingredients and then headed to a quaint little resto called Slaughterhouse for the class. Along with 9 other amazing foodies, we cooked an authentic paella with Romón's fantastic instructions and tips. What I took away from the experience is if you follow a few simple rules, paella is easy to make.

At the Slaughterhouse with the amazing international foodies I cooked with!

First off, it goes without saying like with most recipes, a good paella should be made from scratch. The process takes about an hour and you typically need to cook it over an open flame. If you have gas at home, great, but if not don't worry I've got you covered with a few tips so you can still make a great paella :) And surprisingly the ingredients list is quite small. What you'll need is short grain rice (arborio is perfect), water, salt, saffron, paprika, at least 2 veggies and either white meat or seafood.

THE THREE GOLDEN RULES TO FOLLOW

Rule No.1, there are three types of paella; meat, seafood or vegetarian. If you see a meat & seafood combo on the menu, run don't walk, its not authentic paella lol

Rule No.2, under no circumstances should there ever be any chorizo in paella. Although chorizo is super delicious, it will completely overpower the most prized ingredient in this dish, the saffron. Saffron gives off a gorgeous golden colour as well as a super delicate flavour. Adding ingredients with bold flavours is a big no no, which is why you won't find any onions in this dish either. For me this was a big ah ha moment because all my attempts at paella in the past had included onions and chorizo... oups!

Rule No. 3, use fresh seasonal ingredients. Wether it be the meat, fish or vegetables don't be a stickler to following a recipe to a T. If you don't have those ingredients available fresh, especially when it comes to the veggies, avoid frozen or canned unless you want the paella gods to look down on you with contempt. Instead change up the ingredients for something you can either rehydrate or thats in season, almost anything goes!

Follow these rules and you're more than half way to enjoying an authentic paella with your loved ones! Next, let's talk cook ware. Traditionally, paella is done in a large pan made specifically for this recipe. At the market they sell paella pans, and the gas elements and accessories to cook it with. Valencians take paella making seriously but if you want to give it a try at home for 2, 4 or even 6 people, here's the special equipment you'll need; either a large stainless steel or cast iron pan. Yup, thats it :)

Authentic Chicken Paella

Serves: 4

INGREDIENTS

• 400g short grain rice (arborio)

• 6 cups water

• 2 cups chopped veggies (green beans, peppers, artichokes or whatever is in season)

• 1 cup beans (lima & pinto work great)

• 2 cloves of garlic, minced

• 3 roma tomates, grated

• 3 tsp sweet or smoked paprika

• 2 pinches of saffron threads

• 2.5 lbs white meat (chicken, rabbit, tukey, pork) bone in but skin off, chopped into small pieces

• 2/3 cup olive oil

• 2-3 tbsp sea salt

INSTRUCTIONS

1. Wash and prep the ingredients as directed in the list.

2. Start by heating the middle of the pan on a small element or burner. This will help you control how fast the ingredients cook. Add about half the salt around the edge of the pan and then add the oil to the middle of the pan.

3. Add the meat and cook all the way through, turning occasionally.

4. Once the meat is cooked al the way through, add the paprika and garlic. Toss or stir until completely mixed.

5. Add the grated tomatoes, mix and let simmer. When the tomatoes are reduced by half, add the saffron and the veggies and beans and keep tossing until coated.

6. Next add the water and place on a large burner, on medium, so the heat is evenly distributed over the entire pan. Let everything simmer until the water reduces by 1/3, leaving 2/3 in the pan. Adjust the seasoning by adding more salt until to your liking.

7. Evenly distribute the rice and make sure its complete covered by the water i the pan. Let simmer for 12-15 minutes. Turn off the heat and let sit for 10 minutes before serving.

Note: for a crispy rice crust, after the rice is cooked through completely, turn the heat back on high for about 3 - 5 minutes.

Also, you can easily swap the meat for seafood. Simply remove the seafood while the water and veggies simmer to ensure it doesn't overcook, and then add it back when you add the rice.

If you suddenly have an urge to visit Spain, this recipe will give you all the feels and it will cost less to make than a plane ticket to Valencia :) I hope you enjoy and please leave me a comment to let me know if this article was helpful and especially if it inspires you to make paella!

xo

Discovering the Local Foodscape: and how to eat like a local! | The Local Foodscape

Join me on my food adventures as I explore the local foodscape and learn how to eat like a local.

Welcome to The Local Foodscape Blog!

Hi there! If we haven't met yet, my name is Priscila and for the last four years I've been cooking up a storm in kitchens across Canada. Whether it be teaching people how to make tasty meals from scratch or developing recipes that will inspire your next dinner party; when you're looking at what makes someone tick behind closed doors-it's all about food with this one ;)

As a child, I had the best of both worlds in that my grandmas not only taught me about food and its healing power but also shared hours worth stories from their lives. They were so much more than just home cooks; they captivated and inspired me with laughter while teaching lessons on how we can make this world better through mindful eating. I am grateful for these ladies who showed me what it means to love cooking as well as living our best life!

When I'm at the farmers market, it's like a trip down memory lane. I'm reminded of family time with my grandmas, which is probably why I will find any excuse to go. I love discovering locally grown or made ingredients and I always have the best time chatting with producers. Did you know that they are some of the most passionate folks ever!? Visits to the market inspire me to make delicious food and push my knowledge and skills every time.

When travelling the world, my motto \ most frequently searched topic is "local food markets Near You". I'll take exploring new cultures via a local farmers market and cooking in a cozy kitchen over eating in a swanky restaurant almost any day. Although if we're being honest with each other here: some of my best food experiences have been seated at the chef's table at a tiny local gem. So basically my point is, eating like a local is my preferred way to explore a culture or city. A variety of food adventures, is how you to get the lay of the land... and discover the local foodscape!

Speaking of local gems, the next time you are in Rome, make your way to Trattoria Da Zacca near Vatican City for the spaghetti carbonara. I promise its the best you'll ever eat!

Are you ready to go on the ultimate food adventure?

Ok my foodie friends, are you ready to start exploring the worlds local foodscapes? I've been planing and waiting for the perfect time to start this adventure and i'm freaking excited to say it's finally here! Over the next few months, I'll be travelling southern Europe in search of local cuisine, drinks and quaint places to stay... and I'll document and map it out for you here on my blog! This content will be available exclusively for my blog subscribers, so be sure to sign up here so you don't miss a thing.

As a subscriber you'll get weekly:

• authentic local recipes

• market tours

• ingredient features

• restaurant guides

from Spain, Portugal, Greece and of course my first love Italy!

If you are planning a trip, looking for recipe inspiration or just love learning about different cultures, you will love discovering The Local Foodscape with me! I can't wait to share the adventures with you, it officially all starts the first week of October... eeek! Until then, stay tuned for Ultimate Packing Guide coming up soon!

xo,

P.S. Is there something you've been dying to know about southern European cuisine? Let me know in the comments and maybe I'll add it to the itinerary :)