by Patricia Nieh
(Portola Valley, CA, USA)
Who wouldn't jump at the chance to dine at the home of a friend in Tuscany? I arrived right on time and was charmed with the table outdoors set with sturdy crockery. Hens scratched about nearby.
I was introduced to family members who welcomed me warmly. They tactfully navigated their way through my stumbling Italian as we traded pleasantries. Meanwhile I was peripherally intrigued by the tantalizing aromas emanating from the kitchen.
We were all soon eating delicious pasta and then the next course was triumphantly delivered by the perspiring cook. A large platter of something brown and lumpy was passed around. I shot at inquisitive look at the person next to me. "Bull's balls!"
he said in his best American English.
I tried but could not partake in that quintessentially Italian dish. Here's one I did eat and enjoy.INGREDIENTS 1 cup fresh cherry or pear tomatoes
1 cup whole black pitted olives, drained
1 cup whole button mushrooms, drained
1 large fresh avocado, peeled, pitted and cut into bite-size chunks
1 and one-half cups marinated artichoke hearts (do not drain)
1 cup Bel Paese cheese diced into bite-size chunks
In a large salad bowl combine all ingredients.
Toss gently so that artichoke marinade
is evenly distributed.
Chill for at least one hour before serving.
Click here to post comments
Join in and write your own page! It's easy to do. How? Simply click here to return to “Submit Your Recipes“.