Margherita Cake with Vernaccia Sabayon

Amaze your friends with this sweet recipe from former chef-in-residence Aaron Tomczak. This cake is the ultimate dessert for al-fresco dinners with your loved ones.
Villa Lena to me is simplicity, made extraordinary through natural beauty augmented by creativity. To draw a parallel to food for me would be ripe strawberries and Margherita cake, topped with a sabayon made from local wine and garnished with herbs from the garden. Very simple ingredients, made memorable by the airy texture of the sabayon and floral aroma of nasturtium and lavender.
The sabayon itself is simple, made only of three ingredients; egg yolks, sugar, and wine.
Only through proper technique and care does it become distinctive.
Margherita Cake
3 large free range eggs
Pinch of sea salt
75 g sugar
1 lemon zest
75 g melted  butter
300 g flour, sifted
1 tsp baking powder
Preheat oven to 180°C.
Beat the eggs whites until stiff with a pinch of sea salt and set aside. Beat the egg yolks with sugar until creamy and light. Add the lemon zest and melted butter. Add the flour sifted with baking powder and mix quickly. Stir in the egg whites, stirring from the bottom up. Pour the batter into a baking pan covered with parchment paper. Bake for 30 minutes.
Egg Sabayon
2 Egg yolks
66 grams sugar
118 ml white wine such as Vernaccia
To make sabayon you will need a pot 1/3 filled with barely simmering water. Above that you will need a metal bowl big enough to sit on top without touching the water.
Place egg yolks, sugar and white wine into the cold bowl, and begin whisking above the pot of water as the mixture begins to heat up.
As the eggs start to cook and thicken, the wine will begin to steam the mixture causing aeration.
Whisk for 4-5 minutes until the mixture has tripled in volume and resembles the texture of whipped cream.
Serve atop fruit and cake warm or cold and top with fresh herbs such as lavender and nasturtium.

Strawberry Tree Syrup by Natalie Zervou

Discovering the Arbutus Unedo plant (or strawberry tree as it is affectionately known) growing abundantly at Villa Lena was a revelation!

This small tree belongs  to the Ericaceae family, native to the Mediterranean region. The species name, ‘unedo’, is said to mean “I only eat one” in Latin as they are said to leave a slightly bitter aftertaste. I did not find this to be the case, though the texture for me was somewhat challenging (think flouring apple!) however,  when transformed into shrubs, syrups and jams this fruit really is utterly delightful. The flavour is layered, complex and sweet and when married with thymus mint, also bountiful at the villa, the heavenly aroma and sticky sweet taste kept us going back for more. In folk medicine, the plant has been used for antiseptic, astringent, intoxicant, rheumatism, and tonic purposes.                                          I enjoyed the shub best, the acidity of the vinegar gave a tangy twist and had that addictive quality that contrasting flavours often possess (think salty and sweet).

For the children at the Villa, the Arbutus unedo plants were magic (imagine a whole strawberry tree!!!!).                                                                                                              

For one of the workshops we made edible ‘magic potions’ using the plant and other herbs as our base; they certainly enjoyed the holistic, sensory experience of experimenting with edible delights.

 
The below syrup recipe adds complexity to cocktails and salads.
Or if you are like me, devour it on a teaspoon as it is, or add it to porridge.
 
Quantity wise you will need a 1:1:1 ratio of fruit, sugar, and vinegar.
 

  1. Clean fruit well
  2. Add equal parts of sugar and water to a saucepan, and heat and stir until the sugar dissolves.
  3. Add Arbutus Unedo fruit and simmer until the fruit’s juice blends well into the syrup.
  4. Add the thymos mint or any other herb you wish- this will infuse fairly quickly and the perfume aroma is wonderfully intense
  5. Let the mixture cool. Strain out the solids using a cheesecloth.
  6. Add vinegar to the syrup and let it cool.
  7. Bottle it all up in sterilized bottles or jars, and store in the fridge for 2-4 days before using.            

 

                                                                                                 The sugar and vinegar work to preserve the shrub and just like jam, they keep for ages!

 


MUSEEUM LOVES VILLA LENA | Pick up their new travel guide for Tuscany

Bored of flipping through Tuscany tourist guides? Overwhelmed by the endless options? Pick up the brand new Museeum guide of Tuscany! In this short guide based on the senses you can find information for anyone.

In this guide you will find the top suggestions for an exploration of the main cities around Villa Lena: Florence, San Gimignano, Lucca, Siena!

From a connoisseur to food lovers, there are amazing tips for restaurants. Dine with a beautiful view at the café in Museo degli Innocenti, or try Italian comfort food with a twist at Michelin star gourmet restaurant ”L’imbuto” (The Funnel) in Lucca Centre of Contemporary Art. This is a great place for a change from traditional Italian cuisine and for a break from medieval art.

Breathe in fresh, calming Tuscan air in Florence while exploring the beautiful Gardens of Boboli, or get lost in a painting at the Uffizi Gallery.

Discover the top museums such as Palazzo Pitti, or get scared at the the Lucca Torture Museum, which is definitely not for the fainthearted.

In San Gimignano, this high tech Renaissance fairy-tale city will have you under its spell. Pinacoteca and its 3D audio-video guide will help you listen to the voices of the proto-renaissance geniuses in an incredible immersive experience for those looking to further their knowledge.

Take part in the ancient sewing workshop at Palazzo Mansi in Lucca, and create rustic Luccan textiles using only ancient tools and fine materials such as cashmere and Silk. Spend the afternoon walking on top of the medieval walls that still surround the city on a beautiful pedestrian promenade (Passeggiata Delle Mura) and see the entire city.

And what if you have children? See how our bodies work with wax human figures at the Museum of Natural History of Florence or play with the working models of Da Vinci’s inventions and show your child one of the great minds of the world at the Vinci Museum in Vinci!

The terms that will help you navigate and make the most of one of the most beautiful regions of Italy are SEE beautiful architecture, LISTEN to fun and educational events, BREATHE in breathtaking parks, TASTE delicious food, TOUCH local finds and shops, and family friendly activities with KIDS.

We invite you to immerse yourself in Museeum’s full cycle experience of Tuscany. Awaken your senses and start your journey with us at Villa Lena.

See the full version of the guide at www.museeum.com Interested in a tailored guide just for you? Email : info@museeum.com

Photos: Louise Palmberg

RECIPE | TRUFFLE PASTA

Now that the evenings are getting colder, we have the perfect excuse for comfort food…Warm up with this rich truffle pasta from Rebecca Eichenbaum, our Villa Lena. resident chef this Autumn.

 

 

Ingredients

fresh pappardelle
55g olive oil
2g white truffles, shaved
70ml heavy cream
parmigiano reggiano, freshly grated
black pepper, freshly cracked

In a large stock pot, bring water to a boil and add 2 tablespoons of salt. Add the pasta to the boiling water just when you’ve finished the sauce. It will only take 1-2 minutes to cook.

For the sauce, heat olive oil and cream in a large sauté pan over medium-low heat for about 3-5 minutes, stirring constantly, until it begins to reduce and thicken. Add in the truffles and cook for 2 minutes more. If it gets too thick, add some water from the pasta water pot to thin it out.

Add the cooked pasta to the sauce and toss to coat. Crack black pepper and grate the parmesan cheese over the pasta. Serve hot with a drizzle of very good olive oil.

 

 

Introducing…  Rebecca Eichenbaum

Rebecca’s passion for food was found rather accidently while pursuing a fashion design degree. While studying at the Fashion Institute of Technology in New York, Eichenbaum studied here in Italy in Milan for a year, an influential time when she fully realized her love for cooking. After finishing her degree she followed her hunger to learn more about food, teaching herself from cookbooks and working in different kitchens around the world. Her diverse background and creative expression makes us very excited to have her here at Villa Lena.

 

Sweet dreams are made of cheese | Butternutten AG

17 August 2017

Villa Lena, Tuscany

Stimulated by a common passion for food and cooking, Butternutten’s Luki + Oli hosted a four-course cheese dinner at Villa Lena.

Every course featured ceramics made in Butternutten workshop by hotel guests, staff people and artists in residence at Villa Lena; the ceramics are inspired by human body parts.

The individual and unusual tableware invited the guests to interact as well as to enter in dialogue with each other. The “cheese dreams” dinner is a way of questioning what eating can be more than food intake and how our being can be shaped.

At a time when food in general is becoming a minor matter due to busy days, Butternutten is concerned with the necessity and requirements of dishes, glasses and cutlery, equally with edible content, and further with the subject of hospitality.

The cheese menu included baked ricotta and blue cheese with fresh herbs, sun-dried tomatoes, rucola and nuts as starter, fresh hand-cut pappardelle, burnt radicchio e gorgonzola as primo and torta di formaggio with cacio e pepe crisp for dessert. The last course was a piece of Roquefort served in an envelope together with a sheet of paper. According to a new study by the British Cheese Board, different cheeses can give you different types of dreams. That’s why the guests were invited to write down their cheese dreams to their sheets, which were collected by Luki + Oli the next day.

The dinner was prepared in close collaboration with Villa Lena’s kitchen chefs; a publication including some of the dreams will be released soon.

Elderflower

by Alexis Delaney, chef-in-resident of the years past

The first year that I came to Villa Lena, I was picked up at the train station in Pontedera. After a brief stop at the local coop supermarket to pick up a few spring-in-Tuscany essentials (raw fava beans, pecorino, bread and salami) our tiny car made its way along the curving and bumpy road between Palaia and the villa. Despite my jetlag and lack of sleep that previous night, I was struck by not only the incredible views and terrifying blind turns, but also that the road was lined with elderflower trees and they were in full bloom.

I couldn’t wait to get back on that road, this time on foot to collect the crowns of fragrant and tiny blossoms, which bloom prolifically between April and June. I headed out with my husband and visiting photographer Ellie Tsatsou to collect the clusters and transform them into a delicious and unique elixir for our aperitivo the next evening. We snipped a basket full of the branches and made sure to keep them upright lest any of the magical pollen and flavor fall to the road.

Once back in the kitchen, I trimmed the heads of their leaves and stems, which lack the same delightful aroma, and made a light simple syrup with sugar, water and a bit of lemon peel. After the syrup had cooled a bit, the washed flowers went in, and stayed there for 24 hours for the flavor to steep. The next day, I strained my concoction and made my self an elderflower lemonade with some lemon juice, the syrup and sparkling water of ice. Then that evening, we substituted the sparkling water for prosecco and enjoyed our drinks by the pool at sunset!

I brought some of the non-alcoholic version down to Anna, who works in the Villa Lena office, the next day. She informed me of an ancient Italian recipe in which the blossoms are dipped in batter, fried and sprinkled with sugar. Known as fiori di sambuco fritti in Italian they are a delicious and unique dessert, especially when served with a bowl of sweetened and whipped ricotta.

Elderflower syrup

This syrup will store for months. Dilute it with soda water or prosecco for a refreshing spring drink. For an inventive take on a French 75 cocktail, add a shot of gin or cognac ½ a shot of the syrup, top with prosecco and garnish with a strip of lemon zest.

500 grams sugar

1 liter water

1 lemon, zested with a vegetable peeler

15 elderflower crown

In a saucepan, heat the sugar, the water and the lemon zest until the sugar has completely dissolved. Remove from the heat and allow to cool until warm to the touch. Add the elderflower blossoms. Once the mixture is at room temperature cover and leave for 24 hours. The next day, strain through cheese cloth. Pack into sterilized containers and refrigerate.

Elderflower Fritters

These fritters use a basic tempura batter with prosecco instead of soda water to add flavor and color. Make sure the prosecco is cold for a light and crispy batter.

75 grams flour

75 grams corn starch

325 ml cold prosecco

2 dozen bite-sized clusters of elderflowers

1 cup granulated sugar

1 lemon, finely zested

flavorless oil for frying

Mix the sugar and lemon zest until well combined.

Gently wash blossoms in a bowl of water and remove to a towel to dry. Fill a pot with vegetable oil no higher than halfway, or you run the risk of boiling over. Heat the oil until a deep fry thermometer reads 350 degrees F or 180 degrees C. Prepare batter by whisking both flours and prosecco until just barely combined. Do not over mix. Working in batches of four or five, dip blossoms in batter until evenly coated and lay them in the oil. Avoid over crowding the pan. After a minute, flip the blossoms once with a slotted spoon, fry another minute, and remove to a paper towel. They should take no more than 2-3 minutes, and should be a golden brown.

Toss while still hot in the lemon sugar and serve immediately with honey whipped ricotta.

ELDERFLOWER_syrup

Honey whipped ricotta

1 cup ricotta

1 tablespoon mild flavored honey, or to taste

Small pinch of salt if necessary

Combine all ingredients in a bowl and beat until smooth and light, about 2 minutes.

Wild asparagus

villa-lena, tuscany, italy, countryside, garden, vegetable-garden, kitchen-garden, organic, vegetable, vegetables, wild-asparagus, asparagus,

by Alexis Delaney, chef-in-resident of the years past

Last year on a cool, cloudy evening in late March, I set out towards Toiano Vecchio to stretch my legs and watch the sun set over the craggy Tuscan hills. As I approached the abandoned town, a kilometer from the Villa, I saw a guy along the hillside, next to the tiny, ancient cemetery, bending down in the grass. When he came up, he had fistfuls of wild asparagus.

Italians really are an incredibly generous and kind people. I chatted with him for a while, and before I knew it half of his vegetal bounty was in my hands, as well as information on where to search for wild asparagus. Of course, no Italian conversation about food would be complete without strong opinions about how to prepare the tender and flavorful stalks.

The man recommended looking along slopes as the plant likes well-drained soil. He also suggested looking in the shade of olive trees. Once I had identified the “mamma”, a silvery-green, feathery and spiny plant. I began seeing them everywhere on the Villa Lena estate.

As the week went on I also saw families strolling on the road to Villa Lena, scanning the sides for culinary treasure, and then bounding up and snapping off the elusive spears. As with any foraging it is important to not take everything so that the plant can continue to thrive and produce in years to come.

I’m not sure which is better: romping around woods and olive groves hunting for this fleeting, seasonal treat, or bringing them to the kitchen and preparing a delicious meal. Wild asparagus are more flavorful than their conventional cousins, and are best featured in simple pastas, risottos, frittatas or crostini, where they can be the star of the show. I love smearing some garlic-rubbed bread with fresh ricotta and topping it with quickly blanched asparagus tips, lots of freshly ground black pepper and a good drizzle of spicy Villa Lena olive oil. It is equally delicious with lemon and parmesan in this risotto, which always makes an appearance in the Villa Lena restaurant.

Wild aspargus Villa Lena tuscany

Wild Asparagus Risotto

Serves 4

Risotto is a comforting one pot dinner. Originally from Northern Italy, it can serve as a base for any number of vegetables and flavorings. The best known rice for risotto is Arborio, but Carnaroli, Vialone Nano and Baldo are other options.

400 grams wild asparagus, trimmed and cut into ¼ inch pieces
1 lemon, zested and juiced
3 tablespoons butter
1 small onion, diced
300 grams risotto rice
1.5 liters chicken or vegetable stock
250 ml white wine
40 gras grated parmesan cheese

In a saucepan bring the stock to a boil and set aside, in close range of where you will be cooking the risotto. In a large, heavy bottomed pot melt 2 tablespoons of butter and add the diced onion with a pinch of salt. Cook on low until onion is completely translucent. Add the rice and coat with the onion and butter. Cook stirring frequently until rice is translucent. Add the lemon zest to the rice and cook for 30 seconds. Then add the white wine and turn up the heat to medium. Cook stirring often until all the white wine is absorbed.

Add 1 cup of stock and a pinch of salt and cook until absorbed. Continue this process, stirring occasionally to make sure rice doesn’t stick. After ten minutes add the asparagus. Continue cooking the rice with stock until the rice is tender but still has a “bite”. You will have to stir more frequently towards the end to prevent sticking. When the rice is done, turn off the heat, add the lemon juice, a tablespoon of butter and the cheese. Stir vigorously to develop the creamyness. Taste for salt and add a splash more broth if needed. Serve on warm plates.

Our food philosophy

villa-lena, tuscany, italy, countryside, chef, chef-in-residence, vegetables, fresh, organic

In the words of Virginia Woolf, “One cannot think well, love well, sleep well, if one has not dined well.” We at Villa Lena seek to bring holistic health to our restaurants tables.

Despite the many diet fads circulating one commonality exists that is proven to be beneficial to health. Minimally processed foods, predominately plants are decisively associated with physical well being and lower risks of disease.

Villa Lena is inspired by Tuscany’s own tradition in which whole grains, beans, olive oil, nuts, and fruits and vegetables are at the heart of a rich peasant food tradition.

We make food that comes direct from nature, whether its our own gardens, our wine and olive oil, or the many neighboring farms in the area. We try to move away from farmed meat and use game meat where possible. We emphasize seasonality so that we are cooking with and eating ingredients at their peak of flavor and nutrition.

Health is not the only objective at the heart of our food ethos – sustainability is another. By pairing the tastiest produce available at that moment with care, creativity, and technical proficiency, we attempt to build a model for a responsible and delicious future, where product is not wasted and enjoyed at its seasonal time.

We offer a set menu which changes daily, which we serve sometimes “family style” on top of our long, shared tables, with a hope that good food and good conversations will bring some memorable dinners.

Chef kitchen Villa Lena

Villa Lena organic Butternut garden

Villa Lena soup organic garden

CHOCOLATE WORKSHOP

Chocolate Villa Lena kids Tuscany, workshop,

May 2016

Drawing inspiration from the edible herbs and flowers that can be found around the Villa Lena grounds, chef in residence Jill Donenfeld and designer Emma Montague led a children’s workshop that paired chocolate with everything from rosemary to lavender.  First finding the flavours on a foraging walk through the grounds and later combining these with sticky bowls of melted dark chocolate.

The children’s activities were run as part of the artist residency program set up on the grounds, and were perfect for families to enjoy. The foraging and cooking experience were part of the slow food, organic ethos of Villa Lena in the context of imaginative and creative play.

Chocolate Workshop Villa Lena Tuscany

HOMEMADE GRANOLA BY ALEXIS DELANEY

Brief guide to homemade granola with Villa Lena chef in residence Alexis Delaney from New York.
Directed, shot and edited by Niklas Adrian Vindelev.
Homemade granola by Alexis Delaney:

250g coarsely chopped walnuts
100g sunflower seeds
100g ground coconut
100g oat flakes
50g sesame seeds
100g millet
100g flax seeds
100g extra vidrgin olive oil
100g vegetable oil
275g honey
275g sugar
2 tsp salt

Mix well and place in a tray in the oven for 45 min, temperature 150C
Serves plenty!

More about our Farm to Table restaurant in our Dine section