I’m going on an Italian bent for the next week or two. No, not actually going there, just sharing some terrific Italian family recipes. I first went to Italy in 1975. Holy smoke! I must have just been a baby (because, surely, I’m not that old!). I sailed into the gorgeous port of Genova and fell in love. With everything. The madness. The men. The style. The food. The whole kit and caboodle. When I returned to New Zealand a few years later, I had an Italian husband-to-be in tow. I have two children who are half Italian. I don’t even think about cooking Italian. I just cook, well, Italian. (And after all that French training, quelle horreur!)
The Week of Italian Cuisine in the World will be celebrated 19th-25th November, so I am getting in early. It’s the third year the celebration has been held and the Italian Embassy in New Zealand is coordinating events around the country, in Auckland, Wellington, Nelson, Queenstown and Christchurch. In their words, “This week will be an important window to what Italy has to offer, which is the riches of our land, the diversity of our regions, the quality of our food, our Made in Italy. Make the most of it, immerse yourself into Italian culinary culture and, of course, buon appetito!” Here’s the link to the full programme: Week of Italian Cuisine in the World
I’m up for it. Always love a plate of good Italian nosh, so to get in the mood, this week’s recipes …
A gorgeous ensemble of garlic-rubbed toasted bread, a good slug of extra virgin olive oil, a topping of grilled zucchini, baby buffalo mozzarella balls and a slosh of balsamic. Oh, a few shavings of parmesan to complete the dish. Truly Italy in a mouthful.
Oh, alright, ginger is not big in Italy, but I tell you what, it gives cavolo a lift. Simple, delicious. Che cavolo! HaHa!
Yep, I stole this recipe from my sister-in-law Marcella. She won’t mind me sharing it with you. Make it now while bay trees have all the wonderful new spring growth and new potatoes have just been dug from the earth.
And for all you didn’t know you needed to know about bay leaves Bay Leaves
Then, frittata. What a gloriousness. A frittata can be a meal with salad and bread, or a slice stuffed into a bread roll, the perfect lunch ‘sandwich’ or picnic munch. BUT what terrible sins have been committed under the name frittata. I can’t take it anymore, so I’ve let rip.
I can’t finish off without wishing Ilaria Buon Compleano as it’s her birthday today. Happy birthday to anyone else sharing the day, and to those who aren’t sharing their birth day, have a great day anyway.