Here is my interpretation of the recipe (you can find the original at NYTCooking.com). As usual I take great liberties with the recipe, this time mainly by adding a few ingredients and leaving a few off.
This dish celebrates the last of my fall harvest from the local farmer’s market. Zucchini, Eggplant and Tomatoes are a wonderful combination in both tasting and presentation.
“In this series I share recipes from Italian friends, chefs and from my travels” This totally simple salad is delish and if it’s a hot summer day it can make a satisfying dinner for those with lighter appetites.
LaStella Winery has just received their shipment of olive oil called ‘Intensivo’ from a biodynamic farm in Sicily, Italy care of fine food merchant Casa Gusta. ‘Intensivo’ is a regal olive oil with great depth and power. The equivalent to the winery’s flagship wine: Maestoso “solo” Merlot. What started as a personal project to … Read more
The olive oil we carry from Le Cooperative de Clermont L’Herault is a field blend, and is an AOC. It will have the AOC varieties in the blend… from memory that will be a mixture of aglandau, picholine, lucques, verdale and possibly negrette. In the massive freeze of ’56, many or most olive trees and … Read more