Last Saturday I ran a 10k road race through the streets of the center of Florence. There was a kicker- the race started at 9pm. It was called "Notturna di San Giovanni" (the night of San Giovanni). It was the 70th annual event! This had to have been one of the oldest races I've participated in. Besides being a beautiful experience racing through the streets as the sun set over the Arno, I was given the gift of a little man I wanted to briefly write about here. Saturday, June 27
The little fast man
Last Saturday I ran a 10k road race through the streets of the center of Florence. There was a kicker- the race started at 9pm. It was called "Notturna di San Giovanni" (the night of San Giovanni). It was the 70th annual event! This had to have been one of the oldest races I've participated in. Besides being a beautiful experience racing through the streets as the sun set over the Arno, I was given the gift of a little man I wanted to briefly write about here. Sunday, June 21
Corn & Pancetta Breakfast Pie
Ingredients
3 cups whole milk
2 cups fresh corn kernels (or 2-6 oz can corn/10oz frozen corn)
3/4 cup finely ground cornmeal
½ - ¾ cup cubed ham or pancetta
2 tablespoons unsalted butter, plus more for the dish
1 tablespoon fresh thyme leaves
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
2 large eggs, lightly beaten
Honey to drizzle
Directions
1. Heat oven to 350° F.
2. In a large saucepan, over medium heat, bring 2 cups of the milk, ham and the corn to a boil.
3. In a small bowl, whisk together the remaining milk and the cornmeal. Whisking constantly, slowly add the mixture to the boiling milk. Reduce heat and simmer gently, stirring frequently, for 3 minutes. Remove from heat. Stir in the butter, thyme, salt, pepper, and eggs.
4. Transfer to a buttered casserole or cast-iron skillet. Bake until golden and set, about 30 minutes.
5. For an extra treat, drizzle with a little honey before serving