Posted on 06/28/2018 4:06:28 PM PDT by Jamestown1630
I’ve become very interested in Italy lately, and am especially drawn toward the Sorrento Peninsula/Amalfi Coast area. Searching for recipes from the region – and continuing in the interest of finding ways to use all of those squashes that are beginning to burgeon in your gardens - I found a recipe for Spaghetti alla Nerano. This is a pasta dish that comes from the fishing village of the same name, and uses fried zucchini.
I found the recipe on a beautiful website dedicated to Italian cooking: ‘Memorie di Angelina’. Frank Fariello has done an amazing job with this blog, which is dedicated to his grandmother and his memories of her home cooking. He is passionate about his subject, and writes beautifully and thoughtfully about it:
http://memoriediangelina.com/2017/09/09/spaghetti-alla-nerano/
(While you’re there, check out his recipe for Frico, a crispy potato-cheese wonderfulness.)
I happened to find a neat way of cutting a hard-boiled egg, in case you are presenting them in a Chef’s Salad or some other dish This type of garnish cut is apparently called a ‘Van Dyke’ (after he of the beard style?) and there are a couple of ways to do it.
Here, YouTuber 'cheekyricho cooking' uses a knife:
https://www.youtube.com/watch?v=RUGJGhwZAY0
And DaveHax of 'Egg Life Hacks' uses a drinking straw:
https://www.youtube.com/watch?v=4XxrgwjRBCQ
If I could, I would go to Sorrento just to visit Terrerosse, the ceramics studio of Alessandro Ottone and his wife Enrica Cerchia. They don’t appear to have an online shop, but they do have a YouTube channel full of beautiful videos mixing magical scenes of the rugged coastline of their home with some of their work in ceramics. The way that Alessandro celebrates the sea creatures and natural environment of Sorrento – tender but not sentimental - is very moving to me. I can only imagine the satisfaction that comes from possessing talent like this and being able to devote one’s working life to it:
https://www.youtube.com/watch?v=l0odXD6M1Ww&index=16&list=PL4rRCviH_yjBaNKMnSIFEldN_NHUFpE0D
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What first led me to become interested in this area of Italy was a YouTube channel, ‘ProWalks’, which features walking tours of several of the towns in the region. Among the videos of the resort towns, this YouTuber also has interesting tours of the ruins of Herculaneum and Pompeii. The definition of the video makes you feel as if you are actually there – and cause me to think that very realistic VR “vacations” are not too far away for us.
Some of the tours are quite long, but they are fascinating and relaxing to watch, if you are interested and have the time:
-JT
Yummy........the Italian liquor flavoring is inspired.
What part of town is this store in? I’m headed over there! Filled with handsome fire fighters and police? Gotta get me a dog!
That would be perfect for anyone with a basil bush that is going wild right now. We used to have one.
See, that is what I am talking about. Italian desserts are all about texture and taste. I bet that pear cake is unbelievable. Imagining eating it on a shady table out beside Lake Como at Liz’s chateau there....
All of these delightful stories. I’m traveling in my mind.
I bet that is good. I love the taste of lemon verbena.
Never once did I ever long to make a baked potato look like this.
That would be sensational. 4th or not. But is there alcohol left after it is finished, meaning can children eat it?
I like your idea of adding a bit of yogurt to the gelato ingreds.
We have not made any ice cream yet this summer. Melon would be super refreshing.
By the way, we’ve been having beautiful weather while all of you have been in blistering heat, but this week will end over 100 degrees.
My kids would love this dessert. And I know some of your shorthand by now. Conf= confectioners sugar. But what is BTB? Thanks. I’d be leaving out the peanuts (which is a shame! But they won’t eat them)
This recipe reminded me of the Villa D'Este dessert trolley.
That is a classic liquer......
I had fun, no one was harmed.
Sambuca and Lemon Cake LOL Oh My
Kind of French but very Med... Artichoke and Shallot Soufflé with Cheese... I like Romano
Recipe, please?
Vintage Brown Cow Float
METHOD Place chocolate syrup and vanilla ice cream scoops in a tall ice cream fountain glass.
Fill glass with root beer. Top w/ whipped cream and sprinkles. SERVE w/ straw and long spoon.
Salty malted ice cream, buttery pretzel crust, topped with caramel whipped cream.
Garnish with chocolate-dipped pretzel sticks, drizzle of caramel. (restaurant serving)
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