Fig and pine nut biscotti: A Veneto-inspired recipe

I brought home a bushel of citrus from the farmers market a few weeks back with no particular plan, except perhaps to ward off the grey of  long winter days. Along with bergamot, tangerines and the first blood oranges, Sicilian lemons served to brighten up the kitchen. Continue reading

Baked pumpkin and chanterelle risotto

Saturday is definitely my favorite day of the week because it is full of promise. Rarely is Saturday defined by schedules or obligations. Rather it is the perfect example of limitless possibility. After a luxuriously silent and relatively early morning coffee, I start my day with a trip to the farmers market. My task of the morning is to soak up the sights, ultimately deciding which ingredients will take part in of the weekend ritual of cooking.

Although I have often promised myself to make lists and menu plans for the work week, my mind simply refuses this kind of obligation. By mid afternoon, I make my way home with linen bags filled with ingredients and thoughts swimming with opportunity. Continue reading

Yellow summer zucchini and purple basil salad

September is all about bright colors and abundance. It’s also about sun-ripened vine tomatoes and the delicate, intensely yellow zucchini. While the days of Indian summer are still ahead, I am doing just two simple things: cooking on the stove as little as possible and stuffing my kitchen with bunches of herbs and tomatoes for as long as it lasts.

The following recipe paints a picture like a suggestion. In fact, there are no steadfast rules to this salad.  Follow the recipe below if you will; but see it above all else as a leisurely collection of simply beautiful ingredients paired on a plate. To my mind this is the perfect kind of recipe. Continue reading

Chili and citrus marinated olives

My adoration of olives was born in my teenage years, when visits to the food markets of Naples were heavily encouraged by my mother’s pleas to help her with the daily grocery shopping. Little did I know,  as I strolled unwillingly past vibrant market stalls overflowing with tomatoes, eggplants and peppers, that all the colors and sounds of Italy were making a profound impression on my senses. Continue reading

Raw tomato summer pasta “al sugo crudo”

I cannot remember which of my Italian friends taught me to make a “sugo crudo al pomodoro” but it was most certainly on a warm summer’s day.  It’s magic is in the mixture of freshly sliced tomatoes shimmering in a small pool of olive oil, perfumed by leaves of fresh basil. Given a moment to marinate, these ingredients marry as it were — the tomatoes taking on the flavor of basil and the basil melting into the juices of the fresh tomatoes.  Continue reading

Wild garlic spaghettata

 

It was Sunday evening after the movies and it was time to eat sooner if not later. I was in the mood for a spaghettata — the charmingly Italian name for a late night bowl of pasta.

spaghettata is all about cooking with pantry ingredients. It goes hand in hand with noisy nights with friends stuffed around the kitchen table filled with conversation. It’s symbolic for spontaneity in other words.

Continue reading

Strawberry fields forever . part I .

The very first bright red strawberries have made their way home. Strawberries are a modestly delicious  fruit; the kind that lend themselves to sweet family gatherings rather than to complicated cheffy creations. I cannot help but love these berries for what they symbolize.

I have favorite ways to bring them to the table, none of which I would really call worthy of the name recipe. One of them is Italian in origin — the country I grew up in — the country that drives my creativity.

Imagine summer in southern Italy somewhere outside the rowdy city streets of Naples

Put yourself under the shade of an umbrella, seated at a table close to a busy family kitchen

Envision a terrace filled with huge terracotta pots of brilliantly blooming red geraniums

Amidst vivid conversation on a warm August evening, a chilled porcelain bowl is brought to the table 

Floating in red wine are freshly cut strawberries that go by the name “fragole al vino”

This summery Italian dessert is a breeze to prepare. Wash a bunch of bright red strawberries and tip them into a bowl. Squeeze the juice of a half of lemon over the berries and add the faintest sprinkle of sugar. Toss and stir gently. Pour a slightly chilled red wine to barely cover the fruit just before serving.

Note

I will be sharing more of such narratives.The next one will be Dutch in character.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

They’re here ! I mean the luscious red berries in this enamel bowl.