Two recipes for early summer evenings and a peek into my kitchen in Abruzzo
I love this idea! I am also going to keep the functional but zero aesthetic kitchen in my new Venetian house to give myself time to figure exactly what really works in the space. I have been cooking in temporary kitchens since March. I brought a few good knives, a tiny whisk, and spices. I miss my good pots SO very much.
I laughed when I read about the microwave-when I saw your post on Instagram I wondered if that was a small tv!
I've been cooking out of Airbnb kitchens for the last 3 years. Finally in August I'm moving into a more permanent place but it will still be someone else's idea of a kitchen (and someone I know who doesn't cook very much). So I know where you're coming from. I kind of like the challenge of making quality food with scant equipment, but I always miss heavy bottomed pans, decent crockery and utensils. I've taken to carrying a chef's knife, chopping board and wooden spoon on my travels because they're never a given but are so important. It never takes much to make a kitchen yours, I always think.
Every couple of days I browse real estate listings in Abruzzo. And I will do so again now.
Thank you for these recipes. I'll be using Swiss Chard in place of the chicory. I love it's taste. I usuallly just cook it with oil and garlic but the addition of rice will make it perfect.
Both recipes sound wonderful! Hoping to grow my own chicories this year....we will see!
Twas wonderful. It’s below the gargano, I think that’s accurate. My mom maiden name is gargano. My grandfather (who died before I was born) was as from a small town castle di sangro. I treasure the time we’ve spent there.
Not sure I posted my instagram message to you properly, I made the chicory & canaroli rice for supper. Very satisfying. Though I used spinach because it was so great looking & added matsutaki mushrooms for some protein. V E R Y S A T I S F Y I N G
I'm so glad you're doing this, Domenica. the Abruzzo is a part of Italy that Americans and many Italians too really don't know at all and yet it's full of treasures, culinary, artistic, gastronomical, et al. I have passed through many times en route from Puglia to Tuscany and vice versa but your posts make me determined to spend more time in the region. Thank you!
We’ve been in our house since 1988, and we still tweak it. I just bought another piece of McCoy pottery yesterday, and more shutters were installed last week. I adore our Annie Selke “Cat’s Paw” rugs. And two cats, of course.
So happy for your Penne experience. Right before Covid shut us down we spent a week in Vieste. Wonderful experience. Congratulations on your pasta bowls & wooden forks. I treasure the time we spent there.
We’re in the process of moving from Ft Lauderdale, Florida to Asheville, NC and I totally understand what you’re saying about cooking your way into a new kitchen. Although it is a new kitchen of our choosing, it still takes time to find the rhythm in a strange space with different appliances in spite of the fact we’ll still be using all our old things. And what things will work? And what things won’t anymore? I’m looking forward to feeling my way through and finding a renewed bliss in the kitchen with all the farmer’s markets and local seasonal produce I never had in South Florida. ❤️
I love every one of your newsletters, but this one hit me just after 2 weeks in the North Carolina mountains where I had a most irregular diet - heavy on sweet and fried . To the market for anything close to chicory I go.
I am 💯 making that zucchini pasta this week.
For chicory I always buy dandelion greens (my WF always has them) but I’m never sure if they are really the same thing?