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Happy August 15th!

Posted in Abruzzo, Caro Diario.(dear diary..), cucina, cucina povere, entertaining, Holidays, La Dolce Vita, recipes, slow food, special occasions, the Mediterranean diet, and wine

Mozzarelle

rigatoni napoletana

 

 

                  

 

 

copyright 2009, Maria Liberati

Stopped for a picnic today in the mountains of Abruzzo..after all it is the 15th of August..the biggest summer Holiday in all of Europe. It marks the end of the summer ..one last fling with summer before it is over…so if you are not on a beach or in the mountains you begin to feel like you are in a ghost town..no one is left..But not to worry … come Monday everyone will return.

The menu today was a cold pasta salad, fresh mozzarella slices marinated in olive oil and pepperoncino, roasted potatoes with rosemary,roasted/stuffed eggplant and peppers, grilled chicken with olive oil and rosemary. And what could be more fitting for dessert on this hot August day than fresh slices of watermelon…chill the whole watermelom in a tub of cold ice water for 30 minutes, slice 30 minutes before serving and place slices in refrigerator for 30 minutes..serve cool for the most refreshing effect..can’t forget the wine..we had a Falenghina (comes from a town called Benevento in region of Campania).

The menu was simple and rustic but ohhh so delicious…here are some simple recipes to have your 15th of August picnic this weekend.

Authentic Italian cooking is made up of only a few ingredients so each ingredient plays an important role in making the  recipe a success, so  use the best ingredients and you will get the best results..extra virgin,cold pressed olive oil; fresh basil ,fresh red ripe tomatoes on the vine or grape tomatoes, pasta of durum semolina wheat.

Pasta con Pomodoro Crudo (Pasta with Fresh Tomatoes)

*1 lb rigatoni pasta

*1 lb grape tomatoes or tomatoes on the vine (cut into cubes)

*8 ounces fresh mozzarella cut into cubes

* 6-7 fresh basil leaves washed

*3 tablespooons extra virgin,cold pressed olive oil

*salt to taste

Cook pasta as directed on package, drain. Place in bowl, let cool. When cool, place in other ingredients except basil leaves, salt to taste,stir. Top with fresh basil leaves, place in refrigerator for 30 minutes, serve.

Marinated Mozzarella

*1 lb fresh mozzarella

*3 tblsps extra virgin,cold pressed olive oil

*2 small dry red hot peppers

Cut mozzarella into slices, arrange slices on dish. Pour olive oil on top of slices. place red peppers on top, cover, let marinate for one hour, serve with crusty Italian bread

Mangia Bene, Vivi Bene,

Maria

One Comment

  1. What I love about Italian food when I was in Italy is that there was beauty in the simplicity of the cuisine. Great ingredients prepared in a fashion that allowed each of them to come through. Great!

    August 18, 2009

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