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 | If you have lived in Italy for a while, you learn to tell the time of year by looking out the window: in March it's still cold and browns predominate, with occasional splashes of color from flowering trees. By April the color is gone, but there's lots of green, as everything is sprouting. By late May -- Usually -- yellow begins to enter the pricture, because it stops raining and the grasses die back, and from then on it's a mix of yellows and greens through the rest of the long dry summer. And with autumn? Occasional splashes of muted colors from the trees, but primarily browns, which carry though until March.
However, this year we're behind schedule, thanks to incessant rains, and everything is still an extraordinarily vibrant green. Our lawn looks like it belongs in England, and I'm enjoying it while it lasts. Because it will become yellow by July. Assuming it doesn't just keep raining the way it did in 2005. | |
On Making Pesto Sauce
Pesto sauce, the Ligurian variety made with basil, garlic, pine nuts, and cheese, is one of the most refreshing summer pasta sauces going. And versatile too; you can do much more than put it over trenette.
| Cream Sauces (For Pasta)
As I have said before, now that the weather is no longer cold, rib-sticking pasta dishes are a bit much. What to do? Cream sauces are both quick and easy, and tasty too. A few ideas:
| Peperoni: Bell Pepper Season is Starting
Bell peppers are by now a year-round vegetable, thanks to hothouses (somewhere) that churn them out during the cooler months. But sun-ripened peppers are nicer, and we're starting to get them in the markets. My favorite way to prepare a bell pepper is to grill it, but there are other options.
| Braciole & Cotolette
I often suggest that one either fire up the grill or heat oil and fry foods when it's hot, because the grill is (ideally) outside, while frying is a quick process that doesn't heat the kitchen overmuch. But there are times that it's easier to heat a skillet and cook something quickly. For example:
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