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 | Fresh fruit, for example. We've been seeing strawberries in the markets for a while, now, and they are by now Italian (the first of the season were Spanish), and yesterday I saw the first cherries. Ruinously expensive, and many more people were looking than buying, but they have arrived! Can't wait for peaches.
And on a Very Different Tack, Happy Mother's Day! | |
Got Fresh Fruit? Make Jam
The best use for fresh fruit is of course to enjoy it at the end of the meal, or as a healthy snack between meals. However, I am almost as happy to transform ripe fruit into a jam or marmalade, thus setting aside the warmth of the spring and summer for the chill winter months. Also, jams and marmalades make great gifts!
| Bake your Fruit
Another excellent option for fresh fruit (or jam) is to make a crostata, which is a disk of pasta frolla topped with either jam, crema pasticcera, or fresh fruit, in some cases artfully arranged. A simple concept that can sale to very lofty heights.
| Panature
The other day I breaded some butterflied chicken breasts, mixing Grana Padana into the breadcrumbs, and baked the resulting pieces. Very good, and I'll do it again, though I could as easily prepare the breading mix, or panatura, in some other way. Panature are as varied as your imagination and the contents of your spice cabinet will allow them to be, and jars of panatura also make nice gifts.
| Le Basi, Or: Italian Cooking 101
Italian cooking is a rich, and varied subject. Much richer and more varied than I thought when I started working on this site many years ago. However, once you have the basics it's quite straight forward. And infinitely variable; there's something for every setting and occasion.
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