With the time here in Campomarino winding down for 2016, it’s
time for me to look at our stock of food and decide what to make. Yesterday,
for pranzo (lunch), I decided to purge the remaining pomodorini (little
tomatoes). I quartered each tomato, mixed in some cipolle (onions), aglio
(garlic), basilico (basil), sale marino (sea salt) and olio di olive. It was
the exact sauce that I had made the other day, however the twist was adding
some fresh ricotta cheese on top. I had used fresh pasta, not dried, and when
the sauce married with the pasta and the ricotta, it was a grouping that made
for a memorable, delicious lunch.
For cena (dinner,) I was a bit of a fool and did not snap a
photo. The Monaco family came over for the evening, and Felecina made some
melanzane parmagiana (eggplant parm). It was out of this world. Anna Rosa made
some delicious homemade tiramisu as well and we topped it off with some
Montepulciano red wine. It was a tasty dinner.
