Summer holidays are just the best. I was so excited to spend a week in Tuscany with such a great gang of friends, surrounded by scorched yellow fields and dark green cypress trees.
For me food is always a key part of any holiday and Italian food has to be up there as one of the greats, I could eat pasta forever and never get bored. This blog however is more about lunch, as these were truly delish. Tomatoes and mozarella appeared as a staple, and were more often than not painstakingly prepared by Henry in concentric circles which no doubt made them taste that much better…
We even recreated the peach and parma ham salad, but this time made the parma ham crispy by flash frying it. An inspired twist on this stupendous salad recipe.
One lunch, Rose and I whipped up some ricotta stuffed courgette flowers, all you need to recreate them is the following ingredients:
- courgettes with the flowers still attached
- 1 tbsp of soft goats cheese
- 1 tbsp of ricotta cheese
- fresh basil
- fresh mint
- rind of 1 lemon
- handful of parmesan
- handful of breadcrumbs
- Italian olive oil
Bung the oven on to 200 degrees. Combine the cheeses with the lemon, a bit of the parmesan, herbs and plenty of salt and pepper.
Then stuff the courgette flowers using a teaspoon. We also sliced the body of the courgettes in half so that they would cook more evenly.
Lie the courgettes on a baking tray and then scatter breadcrumbs over the top along with another sprinkling of parmesan. Douse with a good slug of olive oil and roast for about half an hour.
Whip them out of the oven and drizzle honey all over them. They were a bit different and if I say so myself, were rather yumma.
Whatever you are up to this August, why not try and bring a bit of the Tuscan sunshine to your kitchen?