A very summery lettuce leaf salad

Lettuce leaves close-upSummer heat of the kind that weighs so heavily, that all activity seems to be part of a slow-motion movie. This is the kind of weather that makes cooking with a stove an indulgence. When the days are sultry and long, I like to create something raw that tastes like I have been a slave to the kitchen. This means salad but of a different sort. My favorite use for lettuce is to tear apart the leaves and to fill them with brightly colored vegetables. A bowl of  freshly made yoghurt dip turns this simple twist on salad into a delicious appetizer. After a few minutes of preparation in the kitchen, the only thing I might be tempted to add to the table is a loaf of bread with a golden crust to soak up the salad juices.

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Smashed cannellini and tomato jam

Cannellini soaking

Cannellini beans are the most commonly used bean in the region of Tuscany. They are small and chalky-white in color. They are the prized ingredient of vegetable minestrone, and the even more famous ribollita – made of  winter vegetables – day-old bread and new olive oil. My favorite way to eat these beans is baked into a thick perfumed jam in tomato, with garlic and rosemary. Warm out of the oven, I smash them and serve them on thick slices of grilled sour dough bread.  Just like hummus, they make a crowd-pleasing appetizer and accompany every kind of picnic plan.

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Strawberry oat bircher yoghurt-soaked summer fruits

Strawberry-cup-close-up

Making breakfast on a daily basis is not my greatest quality. Early morning hours seem to pass much too quickly and life’s daily grind often calls long before I can find the inspiration for a weekday morning meal that works. Having been influenced by the bustle of such memorable cities as Verona, Venice, Paris and Rome — I still prefer sitting at a terrace table on the curb watching the world go by accompanied by a latte and a bowl of freshly cut fruit. When my schedule permits,  my chosen moment for breakfast is  “all-aperto” (literally translated from Italian as “in-the-open”) just around ten in the morning.

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Omelette with lemon-marinated asparagus

Folded omelette
I grew up in the idyllic northern Italian countryside where breakfast was made up of day old bread soaked in warm milk darkened with a dash of espresso. As the child of adventurous American parents living in Europe, I had the luck of experiencing all kinds of cultures and traditions in the kitchen. One of my favorite moments was Sunday; a lazy day with no obligations where pancakes and omelettes in many variations would make their way to the table. Life’s path brought me later to the Netherlands. The food traditions of the low lands have most definitely made their way into my kitchen repertoire. Food is my passion, not because of necessity but because it weaves daily experience into a tapestry of life’s memories. The following recipe is a mix and match of a simple Italian approach to cooking a two-egg omelette made with the recognizably Dutch flavors of nutmeg and asparagus paired with lemon peel and thick yoghurt.

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