Crudaiola is one of the most delectable and simplest Summer sauces for pasta or rice. Diced fresh tomatoes, plenty of basil, a little garlic, a generous glug of olive oil and a pinch salt – a delicious no-brainer. Actually, there is one more crucial ingredient the cook must not forget: time. For the magic to happen, crudaiola must be made in advance, the early morning for lunch, for instance. During this time, the ingredients interact with each other and the sauce is transformed from good to excellent. Continue reading
A typical example of cucina degli avanzi, leftovers cooking. I had some leftover mussels from the night before (cozze alla marinara, mussels cooked in a tomato, parsley and garlic broth) and, on the spur of the moment, I decided to transform them into a rice and mussels dish, for supper. Continue reading
Giardiniera is the classic Italian mix of assorted, pickled vegetables, preserved either in vinegar or in extra virgin olive oil. It is traditionally made in late spring and summer, when lots of good vegetables are at their best and abundant- giardiniera being a clever way of preserving the bounty from the vegetable patch (orto, in Italian). It is generally used as an antipasto, to accompany salumi (charcuterie) but it also goes well with lesso (mixed boiled meat) and it can be used in panini (sandwiches).
This one here is slightly different though: it is a mix of summer vegetables cooked in a thick, unctuous, sour-sweet tomato sauce, flavoured with bay leaves and cloves – a sort of Italian chutney, beautiful to look at and to eat. Continue reading