This moment feels surreal, almost precious. So we celebrated with one of our favorite recipes, with a little Cucina Cipoletti twist. It only seemed fitting considering that we have finally finished building our Kitchen after a year and a half of work and almost two years since we moved here.
Planning, permitting, building, designing, none of it is for the faint of heart. Living with it has made our family much stronger. It’s been so much fun hearing from the girls, bringing them into every part of the process and involving them as much as we could along the way. Mia deserves an award for being the only toddler I know who can sleep with a hammer. And little Lucy takes after me in many ways, looking for her own tool kit and insisting on fixing things herself. It’s great when we first see our children watching the things we do and love, isn’t it?
It was in January that I began to realize that the construction never really ends; the punch list just starts getting smaller and smaller. I always thought of the big final day, but the truth is that we are still waiting for a few things to come. The powder room isn’t nearly finished, but that shouldn’t stop us from being able to live in, and share the space we spent so much time creating.
I pulled out boxes from the Barrow Street kitchen that hadn’t been opened in two years. That’s crazy, guys. There were things I had completely forgotten I had. Suddenly I wondered if we had created enough storage in the kitchen. But to be honest, it’s been great going through it all, cleaning and donating, and then lovingly welcoming our old pieces to their new home.
Design details and links for everything to come. But this post is about the heart. The heart of the home and all the love it will receive. And I know that might disappoint some people, but since it took time to build, it will take time to release all the content that I know many of you are excited to see.
To all our partners who have trusted us throughout this project, thank you for your incredible faith in this project. It was even better than we imagined.
Cucina Cipoletti Fusilloni in Italian White Bean Tomato Soup
Ingredients
3 tablespoons Cucina Cipoletti Extra Virgin Olive Oil
½ medium onion, medium dice
1 tablespoon of chopped garlic
6 cups chicken broth
1 (14½ ounce) can diced fire-roasted tomatoes
½ teaspoon Italian seasoning
9 ounces Cucina Cipoletti Fusilloni
1 (14½ ounce) can cannellini beans, drained and drained
6 cups fresh spinach 2 tablespoons chopped parsley. 2 tablespoons chopped fresh basil
Cucina Cipoletti Organic IGP Sicilian Sea Salt, to taste
Fresh black pepper, to taste
Juice of ½ lemon
1 cup grated Parmesan (about 4 ounces)
Focaccia, torn, to serve
Directions
Step 1
Place a large pot over medium heat and add Cucina Cipoletti EVOO to the bottom. Add the chopped onion and cook gently until it begins to soften and turn translucent. Add the garlic and let it become fragrant, about one minute.
Step 2
Pour in the chicken broth and add the roasted tomatoes and Italian seasoning. Bring the pot to a boil. Add the Cucina Cipoletti Fusilloni and cannellini beans, allowing the pasta to cook in the broth until tender and the flavors begin to marry.
Step 3
Lower the heat slightly and stir in the spinach, parsley, and basil. Stir until the greens are soft and firm. Season with Cucina Cipoletti Sicilian Sea Salt and freshly ground black pepper. Finish with a squeeze of fresh lemon to brighten the broth.
Step 4
Ladle the soup into bowls and finish each one with coarse shavings of Parmesan. Serve immediately with focaccia to dip into the broth.
*This recipe was inspired by one of our favorites*
