After a few hours today of zig-zagging our way around central and southern Tuscany, we were walking along a wonderful narrow street in the amazing hilltop medieval town of San Gimignano. Shall we get something to take home for dinner? Yes! We bought some terrific pasta, Chianti wine, cheese, and flatbread. Now for the sauce. I chose some dried spices to mix with water and olive oil. The one with some chili sounded best. It was Sue's turn to cook.
A few seconds after my first bite, I refilled my water glass. By this time, we were both laughing and Sue, with spice-induced tears flowing, explained she had put three heaping tablespoons of the spices in the sauce because she wanted to make sure we used it all. The recipe called for a teaspoon per serving.
Neither birra nor water quelled the fire, but some Tuscany Chianti wine was the perfect cure.