Everything is so fresh here and so delicious. Like the spaghetti with clams and mussels that Piera cooked the other day. By the way...not sure I should be indulging in all this seafood but baby Noah seems to appreciate it so...no guilt! A little garlic, parsley and good olive oil can do wonders. I love how food is honest and uncomplicated here. We had dinner at a friend's house yesterday. Prosciutto and melon, "bis" di gnocchi (gnocchi served with two different sauces, ragù and pesto) and boiled asparagus with salt, oil and balsamic glaze. Now...how simple is that!!! Let's take the fuss away from food and focus on fresh, simple ingredients! I love how you can revisit tradition with a personal twist. His ragù had no oil in the soffritto and he added capers and taggiasche olives ( a typical quality of this region) to the meat. It was yummy! I'd like to experiment on these little detours from traditional regional recipes...
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