Hiii! Thank you so much, I’ll pass the message along <3 and thank you for choosing to become a paid subscriber. I cannot wait to to see where this beautiful journey together is going to take us.
Speaking of elected officials, perhaps you have heard those in USA have essentially decided food safety is no longer their concern? For that reason, we're all a little wary of uncooked vegetables at the moment. So I'm especially excited to attempt you tegoline al pomodoro recipe...any ideas about wine pairing you (or anybody else) would care to share will definitely be appreciated!
I did hear about the recent decisions about food safety in the US, and I'm seriously concerned. We're experiencing they joys of Escherichia coli in Europe atm, and some have linked it to imported food. People's health seems to be worth less and less these days. I'm honestly crossing my fingers for better times for you all, and for everyone else in the world right now.
Wine-wise, I always go for white in the summer. Dry and chilled. Although something more aromatic, like a Lugana, would complement the sweetness of the vegetables beautifully, I think. Last night we had a bottle of Garganega/Chardonnay from Verona, and it was perfect. But that's just my personal preference. I tend to drink reds in the winter, since they're more warming bc of higher alcohol content.
All these things may need the oven or hob on, but they can all be done in the early mornings when it's not too hot, and eaten at room temperature later.
True. There are workarounds! Most important thing is making large batches so you can live off of them for a couple of days without turning the stove on once.
Your photo brought back fond memories. It’s been years since I made green beans and tomatoes. My grandmother’s recipe wasn’t as saucy. She sautéed fresh diced tomatoes in a small amount of olive oil, couple of garlic cloves and fresh basil leaves. Seasoned lightly with salt and ground black pepper. Then she would stir in the tender green beans from her garden. And simmer until beans were cooked. I’ll have to make this dish soon. I’ll have to pre-cook the market beans because they won’t be like my grandmother’s garden. I’ll let you know how my dish turns out 😍
I'm so glad to hear this, Nina! Memory and family are huge for me. How would your relatives in Naples prepare them? I was talking with a Turkish lady on Instagram yesterday about this btw. She said the same thing about the stewed green beans - how they remind her about her mom's version, which is pretty similar but also different. Love when food connects us!
Congratulations to Pier and to the whole family — it took a village! And I am so looking forward to all the goodness in your new offerings, xx
Hiii! Thank you so much, I’ll pass the message along <3 and thank you for choosing to become a paid subscriber. I cannot wait to to see where this beautiful journey together is going to take us.
I am looking forward to your Mestre guide! I have a handful of notes in a draft folder. I need to explore & learn more.
Everything looks terrific, Sinù! Congrats to Pier on his election victory and to you on your first commissioned article! Bravissimo!
Hi Ruth, thank you so much, it means a lot. We're happy and excited! Hope all is well with you, sending a big hug xx
Thanks, Sinù! All’s well. Sending a big hug back with best wishes to you and yours.💕🤗
These dishes all look fantastic 😋
Congratulations to Pier on his electoral success!
Speaking of elected officials, perhaps you have heard those in USA have essentially decided food safety is no longer their concern? For that reason, we're all a little wary of uncooked vegetables at the moment. So I'm especially excited to attempt you tegoline al pomodoro recipe...any ideas about wine pairing you (or anybody else) would care to share will definitely be appreciated!
Thank you! I'll pass the message on.
I did hear about the recent decisions about food safety in the US, and I'm seriously concerned. We're experiencing they joys of Escherichia coli in Europe atm, and some have linked it to imported food. People's health seems to be worth less and less these days. I'm honestly crossing my fingers for better times for you all, and for everyone else in the world right now.
Wine-wise, I always go for white in the summer. Dry and chilled. Although something more aromatic, like a Lugana, would complement the sweetness of the vegetables beautifully, I think. Last night we had a bottle of Garganega/Chardonnay from Verona, and it was perfect. But that's just my personal preference. I tend to drink reds in the winter, since they're more warming bc of higher alcohol content.
Hear hear!
<3
All these things may need the oven or hob on, but they can all be done in the early mornings when it's not too hot, and eaten at room temperature later.
True. There are workarounds! Most important thing is making large batches so you can live off of them for a couple of days without turning the stove on once.
I love your summer tomato and peppers dishes. It so reminds me of my family’s dishes but prepared differently from the Naples region.
Your photo brought back fond memories. It’s been years since I made green beans and tomatoes. My grandmother’s recipe wasn’t as saucy. She sautéed fresh diced tomatoes in a small amount of olive oil, couple of garlic cloves and fresh basil leaves. Seasoned lightly with salt and ground black pepper. Then she would stir in the tender green beans from her garden. And simmer until beans were cooked. I’ll have to make this dish soon. I’ll have to pre-cook the market beans because they won’t be like my grandmother’s garden. I’ll let you know how my dish turns out 😍
Beside the tomato base, this is how I make them too. Would love to know how yours turn out with the market beans. Wishing you a happy summer!
I'm so glad to hear this, Nina! Memory and family are huge for me. How would your relatives in Naples prepare them? I was talking with a Turkish lady on Instagram yesterday about this btw. She said the same thing about the stewed green beans - how they remind her about her mom's version, which is pretty similar but also different. Love when food connects us!
This all looks so delicious, Sinù! xx
Thank you dear Jolene <3 I hope you're well! Big hugs from Venice xx
🤗