Showing posts with label asparagus. Show all posts
Showing posts with label asparagus. Show all posts

Tuesday, April 15, 2014

Spring asparagus lasagna (lasagne agli asparagi)

 
 
I know it is spring when:
 
I feel the constant urge to buy fresh flowers to brighten up the apartment
 
It is design week in Milan
 
Every pigeon, butterfly, ladybug and cat around me is doing it
 
I can't stop photographing the wisteria outside my window (see last post)
 
My solitary early morning run suddenly gets crowded
 
I start cutting 40 little nails and toenails 2x a week instead of 1x (is it just my kids' overall growth that is so affected by hot weather?)
 
I stop wearing socks, but keep an emergency pair in my handbag (fancy!)
 
Every previously hidden nook and cranny of the apartment is visible and screaming "clean me!"
 
Asparagus, and other veggies make their appearance at the market
 
 
How can you tell it is spring?
 
 
 
 

Monday, June 11, 2012

Asparagus stalk gazpacho



Those of you who follow me on Instagram and Facebook already know where I was on Thursday night. F and I and 59,998 other people were hanging out rocking at the stadium with Bruce Springsteen and the E Street Band.



And what a night it was: when I got home at 2am my palms were sore and swollen from clapping, my throat felt raw and my voice had dropped an octave. 

On Friday, at my daughters' end-of-the-school-year party, I was not the only parent walking around with a dumb smile on my face and a hazy look in my eyes.  All I needed to hear where a few random words, snippets of a conversation (little girl, 4 hours) in passing for my usually shy self to turn back towards a large group of strangers and butt into their conversation.



"Where you there last night too?".

I was instantly welcomed into their circle, I was one of them. We were special, we had all experienced the magic. We were the chosen ones, who had sung and danced with The Boss during his second longest show ever, 3 hours and 45 minutes of non-stop energy, music, poetry at Stadio Meazza in Milan. We were the ones who had watched him jump up and down like a teen ager, horse around with his fans and band members, shed tears during the tribute to his great friend Clarence. We were there song after song, 33 of them I believe, just broken up by his epic "one-two-three-four". Bruce may be in his early sixties but he has the energy of the kids he pulled up on stage. When he wasn't singing he was playing one of many instruments or running the length of the stage. The man never stopped.




When you go to see Bruce Springsteen and the E Street Band, you know you are in for a real show, that you will not be disappointed. You know you will be getting 100% and that is why you leave feeling like you were part of something special, like that 100% was especially for you. And you will walk around like a lovestruck teenager humming his songs for the next week.

Aaaanyway...

Talking about 100%, in my last post I promised I would give you a recipe to use up every last part of that bushel of asapargus you bought the other day at the market. The season for asparagus is short and you don't want to miss out on any of their loveliness.
So here is another green recipe, and by green this time I also mean environmentally. I was watching a cooking show the other evening during which an Italian chef used all the less noble parts of produce, the ones everyone normally throws away, in her recipes and I was fascinated. I did not rememeber her exact ingredients so I mixed up what I did remember with bits and pieces of advice from the Internet and came up with this. It turned out to be more delicate in flavor than I expected, lacking that familiar punch of taste you get from its red cousin, but it was refreshing and light, a different and original take on my all time favorite gazpacho. I will also not pretend it was great fun to peel all the stalks, but it is worth the satisfaction of using them up. Using the plump, fatter asparagus will make this part quicker. We ate ours garnished with previously chopped up hard boiled eggs (I thought of that after taking the pictures, sorry!).



Thursday, June 7, 2012

Green fusion couscous



I think the reason why I love my neighborhood is that it is culturally pretty diverse for Italian standards.

My daughter has been lucky enough to spend her first years with a tight-knit group of friends with parents from several continents, exposing her from the start to different religions and traditions. Just as an example, one of her oldest friends is half American, just like her. Our neighbors and good friends are from Argentina. Her favorite playmate is a girl from the Philippines and there are children from all over the world in both our children's classes.

This may be a given in many countries but it is still a novelty in Italy. This country only recently went from being a country of emigrants to one that welcomes large amounts of immigrants, making diversity a reasonably new concept here, especially in the more gentrified neighborhoods. Many children here are first generation Italians and some just moved recently and are still coming to terms with a new tradition and language.




Sometimes I hear things people say that make me cringe. I realize it is often more the result of not being accustomed or exposed to diversity than an actual feeling of superiority and more often than not the words are said totally unaware, without malice, but it makes me realize we still have a ways to go.

My children and I often talk about being different, because we/they are different. Their mother speaks to them in a foreign language, they do not take religion in school (how about teaching children about the religions of the world to help them understand them and be more tolerant than having an hour dedicated to the Catholic religion, that most children learn about in Sunday school anyway?), their grandparents and aunts and uncles and cousins live all over the world and speak a variety of languages.




We have a book full of fun and interesting drawings about different people, different colors and different shapes. Tall people, short, people, big people, thin people. Blue eyes, brown eyes, green eyes. Big noses, tiny noses, bumpy noses, freckly noses. Long hair, short hair, curly hair, frizzy hair. Blonde, brown, black, grey, white. Huge ears, wrinkly ears, hairy ears. Some of the men wear pants, others tunics or skirts. Some have short hair, some have long hair. Some wear earrings, some don't. Some women have bare chests, others are covered from head to toe, some have colorful tatoos and shaved heads, others have plates in their lips. 

We are different, different is good, different is important.

Yesterday my daughter told me she heard something someone said to a classmate of hers. It was not outright offensive but she grasped the fine line between funny and hurtful and felt bad for him. This made me happy, because now I know she has the sensitivity to think more about how she communicates with people.




If we all stop to think before we speak, we could avoid a lot of hurt. I do it, we all do it, every day, usually without noticing. We could avoid hurting those we love, our friends, our colleagues, our acquaintances and even and foremost strangers. 

Food is another powerful way to reach out to each other, cross borders and cultures, as Sasha reminds us every day. I try to expose my children to the world's incredible variety through the meals I prepare daily for my family.

This dish is definitely a result of globalization, an example of a fusion dish.

There are ingredients and inspirations from Maghreb, Thailand and Japan in this simple meal. It takes just a few minutes to throw together and is full of vitamins, it is light and extremely tasty. Once again I will be giving you general guidelines because how and what you use is really up to you and your personal taste. The dressing (which I found in an old Donna Hay book) has very little oil in it and to keep things even lighter and healthier I used less couscous (which you can buy whole wheat) and more veggies. Oh, and don't discard the tough stems, I have a recipe coming up for those too!


 

Thursday, March 31, 2011

Squid, pesto and asparagus pasta



The ingredients really make the dish here. They are the stars. The added value of your cooking will be practically nihl, but despite the less-than-10 minutes it will take you to make it, your guests will be glad you didn't spend more time slaving over the meal. This dish tastes and looks like spring, with green and pink tones and the freshness of basil and asparagus. 


It all started with a squid. It had been a busy, long day for us and I silently cursed myself for having defrosted it in the morning now that I had so little time on hand. When I made the decision, I still didn't know we would be lugging and building furniture all week end. I had very little time to cook before the kids' bedtime and I was tired on top of it, so pasta seemed like the easiest solution. While I cleaned and cut the squid and peeled a few cloves of garlic I started thinking about how to make the sauce. Tomato sauce and olives? Plain old garlic and parsley? As I opened the fridge to get some water, I heard something crash onto the floor. I looked down and didn't know whether I should curse or laugh when I saw it was the worst thing that could have fallen and broken: a plastic tub of pesto (yes, store-bought pesto). Half of the green, oily and garlicy mass was splattered across my kitchen floor (ugh) but the other half was still usable (the jar had conveniently just split across the bottom). I immediately knew what was going in my pasta. Still, I wanted a vegetable and that is where Tiffany saved the day. I took a couple of the asparagus and used a potato peeler to make thin ribbons of raw asparagus. I sauteed a little garlic and the calamaro in olive oil, just enough for the latter to change color and not turn tough. I threw in the remaining pesto and the asparagus ribbons and tossed it all a few times. When the pasta was ready I drained it, but not excessively, and tossed it with the sauce. Some fresh pepper and voilà, dinner was served.



Ingredients (4 servings)
1 large (or 2-3 small) squid
a half cup of pesto
a couple of asparagus
olive oil
garlic (optional)
500gr pasta