Italian Recipes – Cutting the Garlic for Papa al Pomodoro

    Published: 06-16-2009
    Views: 11,315
    Culinary and Lifestyle Specialist Lisa Mushaw demonstrates how to cut the garlic for Pap al Pomodoro.

    Lisa Mushaw

    A new generation doyenne on the rise who is staking her claim in the lofty arenas of international travel, tourism and the culinary arts, Lisa Mushaw is making transatlantic waves with TREASURES OF TUSCANY – AN EPICUREAN VOYAGE. TREASURES launched in November 2002 as a one-week vacation abroad with a twist – a cooking program where participants are given extensive exposure to Italian cuisine while discovering the physical beauty and traditions that are uniquely Tuscan. The idea was to offer “foodies” an opportunity to share and celebrate the cultural, personal and convivial rites that are the Tuscan Table, while basking in the charm of one of the world’s most exquisite and historic treasures. Lisa is a “natural taster” who cut her culinary teeth in the kitchen of relatives who excelled in the preparation of Creole cuisine. As a child, long before she knew the difference between battuto and affogato, she demonstrated a natural talent for discerning which ingredients were missing or used in excess in recipes. Her culinary gifts are no accident as her family roots include small business owners who made their living as caterers in New Orleans. A fervent student of food and wine, Lisa’s most recent accomplishment was completing a three year sommelier program. TREASURES OF TUSCANY – AN EPICUREAN VOYAGE is ideal for those with a passion for continental adventure who want to escape the drama of daily life and be transformed by a week in Florence – the center of the Renaissance, the Etruscan city of San Gimingnano or the medieval town of Lucca, creating memories that will last for years on end. Those who bask in attention to detail, pampering and personal service will want to join Lisa for the this extraordinary excursion to Toscana, the Italian province rich in beauty and character and the birthplace of much great Italian art, cuisine, and history.

    Lisa Mushaw: Hi, I am Lisa Mushaw, owner of Treasures of Tuscany, an Epicurean Voyage. Today, we are making Papaalpomodoro, tomato and bread soup. Now, I am going to show you how to chop garlic.

    For this recipe, we need five cloves of garlic and to chop garlic, you want to take the root end of the garlic and have it facing away from you on your cutting board. You are then going to slice horizontally, I am sorry, slice lengthwise down into the garlic but not cutting through the root.

    Once you have done that, you want to turn it side ways and then cut horizontally into the garlic. Garlic is not that big, so maybe one to two slices into the garlic depending on the thickness of the garlic.

    Once you have done that, you are then going to chop straight down into the garlic, which creates perfectly cube, little cube, like so. There you have it. So, let s go through cutting garlic one more time, you are going to take the root end of the garlic, placing it away from you and then you are going to slice down into the garlic, being careful not to cut all the way through to the root.

    And the thickness doesn t matter at this point, that would be up to your preference. Once you have done that, you are then going to turn the garlic sideways; you are then going to cut horizontally in to the garlic coming towards yourself.

    Being careful, of course, with the knife not to cut yourself, depending on the thickness of the garlic, we decide whether your horizontal slicing would be one or two slices.

    Once you have done that, you are then going to chop the garlic into squares like so. Again being careful with your fingers, not to cut your hand and then here you have the root of the garlic which you can, excuse me, which again is intact. And there is your chopped garlic. The next step will be how to cut the bread for the Papaalpomodoro.