Pomodori al Tonno recipe

I'm a hard worker, but not in summer. In summer I'm lazy.

Even in the kitchen.

Plus it's hot, and working by the stove–or even worse, the oven–in this weather, is torture.

Like today, for example. I wasn't feeling too good, I had no appetite (a bad sign for me), and I didn't have the desire to even swim once. What I did do was take a nice walk in the property's orto (vegetable garden) with a large basket, and returned home with inspiration.

And lunch.

The good thing about spending time in the country is that you don't have to bother going grocery shopping. The produce is all home-grown, and every family has a ridiculously well-stocked pantry. Olive oil, wine, jams and preserves, canned vegetables, honey, bottled sauces, eggs, sausages, herbs, bread... everything is sourced or made right here, on the premises.

When I rinsed the field dust off these tomatoes, they were still warm from the sun.

I whipped this dish up in 10 minutes, and it managed to restore a smile on my face.

And a grumble to my tummy.

6 small Vesuvio tomatoes, halved
200 g (1 cup) oil-packed tuna, drained and flaked
2 ribs of baby white celery, diced
3-4 tablespoons of light mayonnaise
Pinch of salt

Scoop out the pulp from the tomatoes, removing seeds and watery parts, and set aside.

Chop the tomato pulp, toss in a mixing bowl with remaining ingredients, and stir to mix well.

Divide the mixture and scoop it into the halved tomatoes. Refrigerate 30 minutes before serving.

Uncork the chilled Sauvignon and put your feet up, it's summer and you deserve a break after all this hard work.


Buon appetito.

Pesche al vino recipe

lacocinadebender.com

Peaches and wine make a fine pair. A sliced white peach soaking in chilled Chardonnay is almost as sweet as a lover' first kiss. Bold red wine, yellow flesh peaches and orange wedges bobbing in a bowl of soda and a shot of cognac Sangria are a terrific drink. Peach nectar and Champagne make bubbly Bellini. The duo is dynamic and downright divine. Applying these same pairing principles, you may wish for an equally inspired dessert. Feel free to vary quantities, proportions and ingredients; all you really need is your peaches and vino.

4 very ripe peaches
Robust red wine
Icing sugar
A cinnamon stick
Lemon rind

Remove the peach pits, and peel the fruits. (To make peeling easier, carve a small cross-shaped incision at the tip. Then blanche and shock them in water and ice, after 10 minutes peels will slip right off).

Arrange peeled peaches in a bowl and set aside. In a saucepan over a medium heat, pour one glass of red wine, two tablespoons of powdered sugar, a stick of cinnamon, and a piece of lemon rind.

Simmer these together for 3 minutes over medium heat, and then pour the hot liquid over the peaches in the bowl.

Cover the bowl with plastic wrap and allow it to stand for at least 2 hours. Remove lemon rind and cinnamon stick, and serve chilled presented in smaller serving bowls, plain or à la mode.