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Memories of Rome, Farfalle Pasta with Tuna, Feast of the Seven Fishes

Posted in Caro Diario.(dear diary..), Christmas, Country House Living, cucina, cucina povere, Holidays, La Dolce Vita, Rome, slow food, the Mediterranean diet, and Uncategorized

copyright 2011 Art of Living,PrimaMedia,Inc/Maria Liberati

(excerpted from The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition)

xmas in italy 1

http://www.italyheaven.co.uk/

Christmas and the holiday season in Rome has never been as commercial as it is in most large cities. For example, in the Eternal City, a lavish Nativity scene is more commonplace than a light up reindeer or glowing elf. Head straight to the Piazza di Spagna (The Spanish Steps) and you will see a rustic version of an 18th century presepio (nativity scene), scaled down and reconstructed on the second level. To make your own original presepio, head over to Piazza Navona for the Christmas Market and you can purchase anything: the figurines, mini light up pizza ovens, small working fountains, innumerable moving and light up items for your presepio, terra cotta tavern keepers, butchers, bakers, mangers, paper with the picture of the sky above with stars, and anything else you can think of. To do it the easy way, you can get up early on a Sunday before Christmas and head over to that endless market, Porta Portese, and purchase an already created ceramic presepio handcrafted at Capodimonte in Napoli.

xmas in italy 2

(photo credit: www.ciaobambino.com)

As we anticipate our Feast of the Seven Fishes Dinner, here is a suggested First Course.not sure what we will have at our house but this is a strong contender!

Farfalle con Tonno

farfalle-tonno-e-panna

(Bow Tie Pasta with Tuna)

excerpted from The Basic Art of Italian Cooking:Holidays & Special Occasions-2nd edition

First Course

  • 3 tablespoons extra virgin olive oil
  • Juice from 1 lemon
  • Pinch of salt and black pepper
  • 1 garlic clove
  • 8 ounces tuna in olive oil
  • 1 pound farfalle pasta
  • 2 tablespoons chopped parsley

In a small bowl and with wire whisk, mix together olive oil, lemon juice, and pinch of salt and pepper. Cut garlic clove in half, and rub on bottom of large salad bowl. Flake tuna in a separate dish.

Boil pasta until al dente. Drain. Place in large salad bowl and top with dressing and flaked tuna. Toss. Serve with chopped parsley on top.

 

For more recipes get your copy of the Gourmand World Award Winning Book: The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition. It makes a great gift! You can now pick up a copy at Wendell August in Exton, Pa..it’s a beautiful place to visit also  and pick up lots of Holiday gifts!

Thanks to all those that visited my book signing event at Wendell August Forge in Exton, Pa this past Sunday. Loved hearing your stories of visits to special places in  Italy  mentioned in my books and cooking from The Basic Art of Italian Cooking book series.

*Join me on May 3 2012 for a luxury cruise of a lifetime throughout Italy and the Mediterranean. It is an all inclusive cruise, even flight is included. Call Rosenbluth Vacations at 1-800-257-8279

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Designed by Brian Hanshaw

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