Sugo means sauce in Italian and this is a super quick tomato sauce that can be made in under 20 minutes. It is incredibly flavorful and so versatile, we put it on pasta, pizza, or dress vegetables with it; anytime I make it I always test it by scooping a healthy amount on a fresh loaf of bread(chef tax!)
Puntarelle Alla Romana:
This is a classic salad that you would enjoy in the trattorias of Rome, it is a beautiful introduction to Punatrelle and super simple to make. There is a little waiting time, so start it before the rest of your dinner and dress just before eating.
This Gazpacho is made in a traditional Andalusian way and is really more of a beverage to sip from a glass than a soup eaten with a spoon.
2# super ripe flavorful summer tomatoes - this is a great time to use your slightly bruised or imperfect tomatoes.
1# Cucumber - thin skinned type preferred but really any type will do, if using kirbys we recommend peeling(if your cucumbers are bitter from heat stress, cut off the tops and bottoms before peeling to remove the bitterness)!
½ large red onion, or one whole smaller onion
1 big garlic clove (or 2 if you like it extra garlicky like me)
1 Cubanelle Pepper
1 tablespoon Sherry Vinegar, more to taste
Best quality olive oil - at least ¼ cup, more to taste
Give all the vegetables a rough chop and throw them in the blender, add the ¼ cup olive oil and blend on high until everything is nice and smooth. Then add about a tablespoon of the Sherry Vinegar and a couple good pinches of salt. Blend again until thoroughly mixed. Give it a taste! Should be tasting great already but here’s where you can add more vinegar, salt and olive oil depending on your taste. I like mine with a good bit of olive oil, gives it a nice body and makes it a little more filling. It could even be a light lunch with a little bit of bread on a super hot day when all you need is something salty and refreshing! Also, this gazpacho is even better the next day when it’s had time for the flavors to meld and the raw garlic to calm down a bit.
It is too hot to cook so we are sharing some of our favorite and most satisfying dishes for an easy dinner without raising the mercury!
1. Prosciutto and Melon - It is a classic, there is a reason! When you find the perfect melon (Cavaillan Melon) and the perfect prosciutto (Prosciutto Leporati) the just go together beautifully - the funk of the melon is offset by the sweetness of the prosciutto, the syrupy sugar content of the melon is balanced by the salt of the cured ham! Add evoo if you must, but all you really need to enjoy this is a plate!
2. Burrata and anything but mainly bright tomatoes and cucumbers. Burrata is so easy to enjoy, it is mozzarella filled with cream after all, but when you balance it with bright Sungold tomatoes, crisp cucumbers and a touch of evoo and salt it is truly perfection. If you need a carb fix, we won't judge you for turning on the toaster but you may want to just skip that and grab some Pixie and The Scout Crostini and a tub of our decadent Stracciatella (the filling of burrata).
3. Watermelon and Pecorino - never heard of this, now you have, and it is delicious. Only deeply ripe watermelon will do and for the pecorino you have to go classic which means Pecorino Romano della Lazio DOP - The salt and slight funky sheep notes of the pecorino brings out the deep candy sweetness of the watermelon, we recommend thing shavings and eating quickly so that cheese maintains some crunch and the watermelon stays super juicy!
Why so Italian? Have you seen our Italian friends in blazing summer heat? They are still as happy and jovial as ever, because they know how to enjoy the season and eat accordingly. The truly ripe summer fruits are only hear for so long, enjoy them while you can and save the baking for a day when your apartment could you a little extra heat!