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 | Labor Day is nearing in the US (in Italy it was May 1), and will be one of the last opportunities for a summer cookout. The situation is similar in Italy, because school will be starting soon, and all the commitments that we are free of during the summer will resume. So, some ideas for a last end of season cookout. | |
Simone Ciattini's Panzanella
Panzanella is a Tuscan summer bread salad: peasant food, and a way of making stale bread palatable when there was little else to go with it. It's an extremely popular antipasto/first course at Simone Ciattini's La Baracchina, a trattoria in the hills just south of Florence.
Simone notes that, like many other bread-based dishes, for example ribollita or pappa al pomodoro, panzanella has become considerably richer since the end of the War...
| Bell Pepper Bruschetta
Bruschetta at its simplest is toasted bread (ideally toasted over the coals) rubbed with garlic, drizzled with extravirgin olive oil, and sprinkled with salt. But there are richer options, including tomato bruschetta and bruschetta with canellini (white) beans. This bell pepper bruschetta will make a welcome addition to a bruschetta platter on a hot summer day.
| Rice with Basil and Tomatoes
Tomatoes, basil and rice go perfectly together and make for a delightfully refreshing summer dish. This recipe will serve 2-4, depending upon the rest of the meal. You'll want a white wine with it.
| Insalata di Riso
Rice salad, or insalata di riso, is one of those classic Italian summer dishes that varies greatly from cook too cook. This recipe is especially rich to give an idea of what can go into it. Feel free to tone it down or substitute other things to your taste.
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