I am constantly amazed at the connection Italy and it’s people have for the nature around them. They can identify the plants that grow in the woods around their homes and in their yards. They know what each plant is used for and relish using plants that grow naturally.
Oranges are the seasonal fruit of December and this bright crisp salad brings the happiness of sunshine to your winter table.
Here in Itri, Italy we live among the olive groves, in the months since we have moved here we have walked amongst the groves and enjoyed the suns golden rays between the branches at sunset. The olive trees are beautiful with their silver grey leaves and gnarled trunks.
I am a fourth generation Italian living in America but we have done a pretty good job of holding on to our Italian traditions after so many years in America. Bagna Cauda, Raviolis and Biscotti seem to be the recipes we have clung to. You can read my past posts on Bagna Cauda (a hot Fondue made of butter, garlic and anchovies, typical of the North of Italy) and our family tradition of making homemade Beef and Spinach Raviolis by clicking the links.
All summer long this was my “beach day” staple. Every “Fun Friday” we packed up the beach bag, sun umbrella, sunscreen, water socks, sunglasses and volleyball and headed out to the beach to soak up some rays with the rest of the Italians. Into my cooler went a couple of Peroni (beers), waters, Shrimp Cabbage Dip and Mexican Seven Layer bean dip. It was just so easy to prepare, pack and eat on the beach.
Keeping with the theme of “Summers Bounty” and trying to keep up with all of the zucchini’s pouring out of the garden this time of the year, I offer you this classic recipe for Zucchini Bread.
I love this Curry, its full of Indian spices like Gram Marsala, Tumeric, Ginger, garlic and chili. If you can’t find fresh pumpkin where you live you can omit it and it will still be delicious. The coconut milk adds a nice creamy consistency to the lentils and chickpeas. This is a vegetarian recipe that is hearty and filling and gluten and dairy free too! You can stock up your pantry with these dry ingredients and be ready to make this dish even if you are in desperate need of going to the grocery store. Best of all it’s ready in under 30 minutes, so get your rice started and you will be sitting at the table in front of a steaming bowl of curry in no time.
So we have passed our first week in our new house in the Itri hills in Italy. It was a week of hauling our things to the new house an hour and a half away. A hectic week of getting situated and figuring out how things work in the new place. But what better way to cozy up in a new house then to bake a fresh batch of chocolate chip cookies?
We are finally back “home” in Italy after two days of traveling and three days of jet lag. It’s been a whirlwind of getting our cell phones running, updating our Permesso di Sorggiono (Permission to stay in Italy filed at the local commune) and checking on my Citizenship documents. We have eaten the pizza, sipped the cappuccino’s, devoured the Cornetto (breakfast pastries) and slurped the gelatos. We reunited with friends over apperetivo and pasta.
I mentioned Huevos Rancheros in a previous post when I made Posole and I was describing all the wonderful things you could make with Enchilada sauce. I decided that I should write a post on how to make Huevos Rancheros since it is one of my favorite breakfast or brunch recipes.
