Recipe 41: And here we are again, the autumn is approaching and i have just realized in my blog was missing a massive italian classic: the lovely taste of melon and ham together! I have to say thanks to Waitrose for this, because today they had the most amazing and smelly melons in display and i couldn’t resist…so i thought about this recipe.
Ingredient: as you probably can already imagine you will just need a good melon and some Parma ham. I have also added some black pitted olives (that i think goes really well with it) and some salad.
Clean the melon from the skin and the pulp, cut it in slices and then in pieces. Cover them with parma ham, a salad leave and add a pitted black olive. Buon appetito!
Because the recipe it’s to easy i will also share with you the secret to choose a perfect melon: to be good and juicy, you need to be able to smell the sweet odor from the top or the bottom of the fruit. Basically you need to really smell them one by one until you find the stronger sweet smell! That will be yours!
PS. Mamy oggi proprio sul classicissimo. Sono andata al supermercato e per la prima volta ho sentito un forte odore di melone. Qui e’ rarissimo, visto che la frutta non ha sapore! Insomma non potevo non concedermi un ultimo saluto all’estate con melone e prosciutto! Poi con le olive nere per me e’ ancora meglio!
Recipe 63: When i went to Identita’ in London, a festival of italian food already very famous in Milan, i had the pleasure to receive lots of products especially from Sicily and last weekend they came really handy. As i told you we organized a very quick dinner at the last moment for some friends and instead to buy the classic crisps as an aperitif, i thought to offer some “Tartina”, feta cheese and greek peppers! yummy!
Ingredients: Tartine are really easy to prepare because is just some bread cut in square and toasted where you can put whatever you want, from cream cheese and salmon, to pate’ or cheese and ham. This time i instead used this really nice Sicilian Sauces from Gli Aromi. One was made with cappers, one with black olives and finocchietto, but the best one was absolutely Finocchietto ragusano (plant from the fennel family).
I have also tried the same sauce with pasta and it’s even better. My guests loved the tartine, but the pasta was even more particular considering the very rare ingredients and taste.
Just put some water to boil and add the spaghetti when ready. In the meantime put some of the sauce in a bowl with some hot water from the pasta and when this is cooked just mix it all. Because the finocchietto has a very sweet taste, maybe with some pancetta or bacon as well i think it could be amazing.
PS. Mamy ci siamo fatti una mangiata lo scorso fine settimana. Io ero da poco tornata da un festival con vari prodotti tra cui queste salsine siciliane e non m’e’ parso vero di provarle con i miei amici. Percio’ un po’ e’ stato messo sul pane e servito come aperitivo e poi qualche giorno dopo le ho anche provate con la pasta e stanno benissimo. La migliore e’ una salsa fatta di finocchietto ragusano! Particolarissima!
Posted in antipasti - starters, Product testing, vegetarian
Tagged aperitivo, bread, cappers, finocchietto, pasta, salsa, sauces, starter, tartine