San Lorenzo Bellizzi - Even Cheaper Than Guardia Sanframondi

Lotto n. 24 - €1.800

So it's been a while since I posted on real estate in Italy, mainly because we're in "saving up" mode. But this afternoon Seeds From Italy (my source for Italian vegetable seeds) posted a very interesting link on FaceBook. It seems the Commune di San Lorenzo Bellizzi owns a bunch of more or less ruined properties in the "centro storico" and they've just posted a list documenting 25 of 'em.

How cheap? €1.500 to €3.000

You already clicked didn't you? OK. I'll wait.

OK, where the heck is San Lorenzo Bellizzi? It's located in Calabria, near the border of Basilicata:


View Larger Map

Yeah, way the heck down there. Which is actually pretty cool if you're looking for a vacation home off the beaten path but with plenty of great scenery (maybe better than Guardia Sanframondi!), 35 km. from the ocean, and packed with rural Italian character.

Although the good ol' Wikipedia doesn't have much on San Lorenzo Bellizzi, the town does have a website evidently set up by by someone from the town. Like Guardia Sanframondi it doesn't seem to have any actual hotels, but there are a couple of B&Bs and Agriturismo offerings.

What's the downside? The 25 places on the list are all what might be (charitably) called "unique fixer-uppers". Seeing as it's very rural Italy, there are going to be few, if any, people who speak much English. But man, what an adventure!

Oddly enough, there's House Hunters International couple living not too far north in Basilicata. Maybe I'll drop 'em a note and see what they might be up for...

Lobster Apocalypse Part 3: Lobster Risotto

Lobster Apocalypse Part 3: Lobster Risotto

Recipe by William Colsher

Yield: 2 "main course" servings

Ingredients

• 2 Small Lobsters
• 1 Egg White
• 1 Medium Shallot, finely diced
• 1 Cup Vialone Nano rice
• 1 Cup Dry White Wine
• 2 Tbs Butter
• 2 Tbs Extra Virgin Olive Oil

Cooking Directions

1. Make Lobster Stock with the lobsters. Refrigerate the meat and let the stock cool.
2. Pour the lobster stock into a clean saucepan.





3. Whisk the egg white with 1/4 cup cold water until frothy and stir it into the lobster stock.





4. Bring the stock to a boil over medium high heat, stirring gently until the egg white coagulates, trapping most of the impurities.





5. Strain the stock through a double layer of cheese cloth into a clean saucepan and set aside over low heat, covered.
6. Place the butter and oil in a large saucepan over medium heat.
7. When the butter has melted and the foam subsides add the shallot and cook until softened. Do not allow the shallot to color.
8. Add the rice and cook, stirring constantly until it begins to become translucent.





9. Reduce the heat to medium-low and carefully add the white wine. Cook, stirring constantly until the wine is absorbed.
10. Add the reserved lobster stock to the rice 1/2 cup at a time. Stir regularly and do not add additional stock until he previous 1/2 cup has been absorbed. Continue until the rice reaches your desired degree of tenderness. (The quart of stock that the recipe yields should be enough for 1 cup of rice. If not, simply use hot water.)
11. When the rice is ready, chop the reserved lobster meat into large pieces and stir it in. Cook for a minute or two to finish the lobster, taste for seasoning, and serve immediately.

Notes:

This recipe makes enough risotto for 4 "first course" size servings. If you plan to use it that way, use three small (1 1/4 lb.) lobsters instead of two.

I prefer Vialone Nano rice, but it can be a little hard to find. Carnaroli or Arborio are just fine.

Lobster Apocalypse Part 2c: Lobster Pie - Filling and Assembly

Lobster Apocalypse Part 2c: Lobster Pie - Filling and Assembly

Recipe Adapted From The City Tavern Cookbook

Yield: 2 Servings

Lobster Apocalypse Part 2a: Lobster Pie - Lobster Stock
Lobster Apocalypse Part 2b: Lobster Pie - Lobster Cream Sauce

Ingredients

• 12-14 oz. Lobster Meat (about 3 small lobsters)
• 8 oz. Large Shrimp
• 8 oz. Button Mushrooms
• 1 Tbs. Butter
• 2 Tbs. Dry Sherry
• 2 Cups Lobster Cream Sauce
• 1 sheet Commercial Puff Pastry

Cooking Directions

1. Clean and halve or quarter the mushrooms. Clean and devein the shrimp. If they are very large, cut them in half. Chop the lobster meat into bite size chunks.





2. Melt the butter in a 9" saute pan, add the mushrooms, sprinkle on a pinch of salt and saute gently until they begin to soften.
3. Add the shrimp to the mixture and saute until they begin to become pink.
4. Add the lobster and continue to saute until the seafood is almost cooked through.
5. Add the sherry to deglaze the pan and cook until most of the liquid has evaporated.





Ready to Sauce



6. Off heat, arrange the filling evenly in the pan.





7. Pour on the reserved Lobster Cream Sauce and shake the pan to ensure the filling is completely incorporated.
8. Roll out the puff pastry sheet so it is large enough to cover the saute pan.





9. Cover the pan with the puff pastry and pierce several times to allow steam to escape.





10. Bake 15-20 minutes at 450 degrees, until the top is puffed and browned and the sauce is bubbling through.