Cooking at Home
Introducing our version of the Mediterranean Diet; it’s called the Del Verziere Lifestyle diet! If followed properly, it will lead to an increased level of personal satisfaction and well-being, maybe a longer life, and possible weight loss.
The Del Verziere Lifestyle Diet goes like this: eat fresh food instead of prepared food, preferably food from your garden, drink red wine, put olive oil into everything, and volunteer for anything that will keep you engaged in your community. And ladies, you should also learn how to walk in high heels on cobblestone because if you can do that, you can live to be 100…with great legs and a firm behind.
In the US, ‘parm’ comes in four generic flavors: chicken, veal, meatball, or eggplant. Usually heavy, goppy and greasy, it’s an overweight distant relative of the sleekly elegant Italian parmigiana. Think Jersey Shore versus the Amalfi Coast.
In Italy, a parmigiana is made from vegetables like eggplant or zucchini, or even combined with some potato. It can be a light main course, or a contorni (vegetable side dish). In the summer, a parmigiana served at room temperature, along with a chilled white wine, is pretty much the perfect hot weather meal.
Twenty years ago, Napoli Restaurant was a classic spaghetti joint on the corner of Spring and Sullivan streets in Soho, NYC. Actually, it was ‘our’ spaghetti joint back in the day when we were living cheap and going out didn’t require a mortgage to buy a bottle of wine.
Flash forward to the new enlightened us who live in Italy and have eaten many clams, preferably picking them up at the port from the fisherman, with a cold bottle of local wine in the shopping bag. Here’s the time warp part: eating linguine alle vongole at the Italian seaside is probably cheaper than those dinners at Napoli. See, life isn’t always cruel.
What do you do when your garden is onions all needed to be picked at once, the peppers are crazy cheap in the market, and it is the height of zucchini season? You pickle everything!I’ve pickled onions and green tomatoes before, but I’ve also had trouble controlling the amount of acid or salt. You can…
I know. You say you already know anchovies. You say you don’t like anchovies. What if I said, maybe not and maybe you should reconsider? Allow me to introduce you to Chef Maurizio, of Il Maestrale Pizzeria, in the tiny village of Le Forna, on the small island of Ponza.
What is a summer shrimp? It’s shrimp that are eaten when the sea is at your doorstep, the air is hot, and the wine is chilled.