Fortunately, today the Roman sun is blazing. A bitter tramontana (North) wind, which started howling late last night, has swept all stormy clouds away, and now the air is incredibly clear. From up high on any one the seven hills, the view is spectacular.
We climbed back down and strolled around with nowhere specific to go, ambling amid flower stalls and open-air markets. We did some grocery shopping, and then treated ourselves to a nice aperitivo at one of my favorite Monti cafes. I had a cocktail called Bicicletta (bicycle) made with Bitter Campari, freshly squeezed OJ on the rocks; while my son snacked on a banana and mineral water. We returned home laden with tasty deli goods. And just in time for lunch.
Since today I also learned how to put a watermark on my photos, that counts as yet another reason to celebrate. So I popped a bottle of spumante and whipped together something to nibble on while E. lunched on his favorite: tiny potato gnocchi dressed in creamy pesto and cow’s milk ricotta. Here’s the recipe for today’s menu: Crostini con Spuma di Mortadella
200 gr (1 cup) mortadella
50 gr (1/4 cup) mascarpone
20 gr (2 tbsp) fresh cream
50 gr (1/4 cup) Salt-preserved capers, rinsed (OPTIONAL)
Good, crusty homestyle bread
Cut the mortadella in small shreds and whir it in the blender with the mascarpone and the cream, to obtain a frothy spread.
Cut 12 slices of bread, each 1/2-inch thick, and toast them slightly. Smear each with a thin veil of butter and slather on the spuma di mortadella generously.
Garnish with chopped chives and–if you wish–a couple of capers.