![]() ![]() The world-known pasta e fagioli soup is a peasant dish, made with leftover bits of pasta and common borlotti beans (a cousin of pinto beans). Basil lends itself to many recipes where it is not just an enhancer, but rather plays a starring role as an actual ingredient: pounded in a pestle and mortar (or blitzed in a food processor) with garlic, pine nuts, pecorino and olive oil to make pesto torn fresh into tomato-based pasta sauces combined with sliced mozzarella di bufala and tomatoes drizzled with olive oil for classic Caprese salad beaten into softened butter, then melted over steaks, roast chicken, or crushed boiled new potatoes… the employments are endless.īeans are the cheapest, most rendering legumes found in Italian kitchens. There are three main local types of basil that are at their best between June and September: sweet, with large, curly green leaves Ligurian, with small leaves and a peppery undertones and purple, whose dark leaves have a milder flavor. The sweet, strong aroma and flavor of basil is synonymous of Mediterranean. If you see ‘rucola’ or ‘rughetta’ for sale on the market stall, grab it while you can –– fresh, organic arugula is in season only between July and September. Strong and peppery, with leaves boasting a slight ‘bite’ to them, arugula (or rocket) is the perfect addition to a mixed green salad. Eggplant’s mildly smoky flavor and flesh that’s spongy when raw but soft and meaty when cooked, lends itself to a large number of very popular Mediterranean dishes, like Eggplant Parmesan for example, in which the aubergine slices are fried and then layered with tomato sauce, cubed mozzarella and fresh basil, dusted with grated Parmigiano and then baked in the oven. Whether slender, speckled and striped, or bulbous, glossy, deep purple zepplin-like, Melanzane are a staple in southern Italian cuisine. Here’s our monthly appointment with fruit & vegetable seasonality! Check out our brand new list of what fruit and vegetables are in season in July in Italy.Įven though Italians have cooking and eating seasonal produce in their DNA, lately mass distribution and globalization have confused these annually, natural guidelines, making the calendar distinction in our shopping bag a little fuzzy.Īubergine or eggplant are at peak season between May and September. ![]()
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