Hi R and other BB friends
I have to stay focused, I have to stay focused, I have to stay focused - I can feel a song coming on........
I can't decide what to cook because future MOG spends a heap of time in Tuscany also - the standard feels too high and I feel immobilised. Why do I do this to myself when other options were sensibly suggested? Why do I still have to prove myself?
I ADORE Italian cuisine - I used to think that it was ordinary and traditional; which are the very aspects which make it so special - honest, fresh and satisfying.
"Take the best ingredients, the freshest available, and preserve their unique character to the greatest extent possible during preparation"...The Italians - Luigi Barzini - on how to uncover the secrets of vera cucina italiana, genuine italian cuisine.
However, do you know that food is all they talk about in Italy and it is your ability to cook pasta just right - el dente - that separates the women from the girls? In some households, the grandmother is still cooking and her daughter is still not considered capable enough to take over. Obviously, this is serious business - I find these days that I can still jump through hoops but only if I decide that I want to jump through that particular hoop and I am picky as to which one.
OK OK - But what about the menu?
On arrival - drinks - and nibbles - a plate of lovely olives with some almonds roasted with thyme.
Antipasti (before the pasta)
Prosciutto with figs (or melon) and balsamic dressing
Combining sweet salty Italian proscuitto with figs or melon is an all time classic which works every time.
To serve 4
4 large or 8 small ripe figs
1 tbsp balsamic vinegar (caramelised optional)
extra virgin olive oil
12 thin slices Italian proscuitto (Australian is more salty)
150g fresh Parmesan cheese, broken into craggy lumps.
Take each fig and stand it upright. Using a sharp knife, make 2 cuts across each fig, not quite quartering it, but keeping it intact. Ease the figs open and brush with balsamic vinegar and olive oil.
Arrange 3 slices of proscuitto on each plate (hold from the middle and drop it) , with the figs and parmesan on top. Sprinkle with extra virgin olive oil and plenty of crushed black pepper.
Next course to follow tomorrow.
Cheers Clara
Welcome to my journey as I photograph something I create everyday for a year... RRT
Proud as a Peacock
Necklace of Turquoise, Serpentine and Brass
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