Italian cuisine is replete with masterpieces. Any of the piccatas or marsalas or parmigianas are enough to send you right over into culinary bliss. Northern or Southern recipes, they're remarkable for either their richness or their freshness or their robust combination of seasonings.
Since our tomatoes have been going completely bonkers, we've been making caprese salads-a taste sensation of their very own. Love the wonderful sweet tomato and fresh mozzarella slices, spicy chopped and whole leaf basil, all topped with a little kosher salt, pepper, a drizzle of balsamic and olive oil. Freshness on a plate, and with a bit of crustini or garlic bread, you've got yourself dinner. And it's a dish that shows beautifully, so it's great to take to dinner parties.
My guiltiest pleasure among the Italian choices would have to be Osso Buco topped with garlicy gremolata. Couple that with a lovely, deep and hearty red Italian wine, maybe a Barbera, and culinary heaven awaits.
The most perfect, though, is lasagna. And it gets better after a couple of days. Right out of the oven yumminess, with all that stringy white cheese and the fragrant spicy sausage combining with the deep red sauce and sauteed spinach..well, that's hard to beat.
But what's even harder to top is lasagna two days later, when the seasonings have blended and softened and created something much better than the sum of the ingredients.
Bet ya can't guess what I brought for lunch today!
Since our tomatoes have been going completely bonkers, we've been making caprese salads-a taste sensation of their very own. Love the wonderful sweet tomato and fresh mozzarella slices, spicy chopped and whole leaf basil, all topped with a little kosher salt, pepper, a drizzle of balsamic and olive oil. Freshness on a plate, and with a bit of crustini or garlic bread, you've got yourself dinner. And it's a dish that shows beautifully, so it's great to take to dinner parties.
My guiltiest pleasure among the Italian choices would have to be Osso Buco topped with garlicy gremolata. Couple that with a lovely, deep and hearty red Italian wine, maybe a Barbera, and culinary heaven awaits.
The most perfect, though, is lasagna. And it gets better after a couple of days. Right out of the oven yumminess, with all that stringy white cheese and the fragrant spicy sausage combining with the deep red sauce and sauteed spinach..well, that's hard to beat.
But what's even harder to top is lasagna two days later, when the seasonings have blended and softened and created something much better than the sum of the ingredients.
Bet ya can't guess what I brought for lunch today!
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