Fresh Mint!

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My mother planted mint a few years ago and now grown into a healthy mint bush. It just roams and grows – low maintenance. In fact, if you have a pot of mint, it’s very low maintenance all year round. My kind of herb = = low maintenance with dark chocolate on the side please! The smell of fresh mint – so fresh and aromatic! Here are some low maintenance tips:

I like to chop fresh mint with strawberries and add a little fresh lemon juice! A refreshing way to serve a simple dessert with a little gelati or a drizzle of dark chocolate sauce!

Make some fresh mint tea. It’s easy to make. Boil hot water and add to a sprig of mint. Let it steep for 10 minutes. Add a little honey and it’s perfect. My first cup was in Morocco – the perfect mid-day relaxant.

My cousin Renee adds fresh lemon slices and mint leaves in cold water. The lemon and mint flavour is a great way to get you to drink your eight glasses/day!

Next week, I will write about my favorite zuccini salad that my grandmother would make during the summer with fresh mint – her southern Calabrese twist.

A delicous cocktail “mojito” with fresh mint, lime and sugar (and vodka) makes the perfect cocktail.

Food and Fate memories!

maria!

Mafaldini with Eggplant and Zuccini

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My friend Elena in Rome prepared this pasta dish and it was so delicious. Only in Rome can you find uniuqe pasta shapes (and yes, use your imagination) and they already thought of it! I couldn’t find this pasta shape but it’s a short version of the malfalde, rectangular size double side-curled.

This is the perfect time of year to use your local vegetables and add to your light tomatoe sauce to bring out of the fresh flavours. Elena added lightly sauteed cubed eggplant and thinly sliced zuccini.

Simple, fresh and delicious!

Memories of Uovo in Purgatorio

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My poached egg and eggplant parmigiana in my last blog reminded me of a time when my nanna would prepare poached eggs with left over tomatoe sauce for nonno. The dish was called “uovo in purgatorio”.

My father remembers whenever there was leftover tomatoe sauce, my nanna would prepare it with eggs. I told him how greatful I was to have the ‘little of that gene’ and the concept makes it easy to prepare dishes. No mistakes, just ingredients and foods that you enjoy best by taking it to the next level!
Here’s an example. At lunch, I had approx. 1 cup of leftover zuccini, stewed tomatoes and onion (my southern melange) and yes, had poached egg with the leftover zuccini. I sprinked a little red chili.
It was eggsellent!