Italian Food Forever Newsletter August 14th, 2013

Hello IFF Friends & Family! It is hard to believe we are actually half way through August and folks are focused on "back to school". Where did the summer go? We are now experiencing very comfortable temperatures here in Umbria after a scorcher last week where we had tmeperatures above 105 degress F. day after day. This weekend was La Notte di San Lorenzo where we are supposedly able to see more shooting stars than any other night of the year, and many wineries and restaurants offer outdoor menus so folks can enjoy the show. Quite frankly, I was in bed early, but our farmhouse guests told us they counted a total of 12 shooting stars. Next year I will participate! This past Monday, we took part in an activity that we had talked about every since we moved to Umbria, which was truffle hunting. We had a very full day with Wild Foods. Nathan and Francesca were wonderful hosts, and it truly is a rustic Umbrian adventure typical of the region that I would highly recommend. Keep an eye out for my complete post coming soon! Pasta Carbonara With Asparagus & Pecorino Cheese I enjoyed this tasty pasta dish recently when we were dining out for lunch and as soon as I tasted it I knew I had to make it myself at home. My entire family enjoys a nice bowl of Pasta Carbonara from time to time, but I've only made it with the traditional ingredients of pancetta, eggs, and Parmesan cheese. This version adds blanched chopped asparagus, and substitutes grated Pecorino Romano cheese for the Parmesan. Pecorino has a much bolder flavor than Parmesan which works very well in this dish. I add just a few tablespoons of cream to my eggs to keep the sauce smooth and creamy, and I garnished the top of my pasta with a crisp twist of thinly sliced pancetta. Get The Recipe...... Umbrian Lasagna Rich and delicious, I find there is nothing as tempting than a dish of lasagna. I love pasta of just about any description, but if you forced me to choose just one type of pasta as my all time favorite it would have to be lasagna. Lasagna, also known as "lasagna al forno", is simply a traditional Italian dish made with alternate layers of pasta, cheese, and often ragù (a meat sauce) or tomato sauce. Get The Recipe...... Fusilli Pasta With Herb Pesto & Shrimp for Gabe My daughter and her family come to stay with us here in Umbria for three weeks every summer and I love sharing our Italian experience with my grandkids, and know that my daughter who spent her high school years here, also wants her children to know and embrace their Italian heritage. This year during their stay, we made a pilgrimage down to Calabria to San Giovanni in Fiore where my Father-In-Law was born, then headed to the beaches of Calabria to relax along the shore and enjoy the seafood. Get The Recipe...... Summer Garden Soup With Celery Leaf Pesto When days are this hot, it is best to prepare meals in the early morning or at night, and soups and salads are mainstays in our weekly menu recently. I do cook pasta often as well, but choose quick and light pasta dishes that use fresh summer vegetables, and ones that can be prepared in under 30 minutes. You may think it odd that I include soups in my choices for really hot days, but I learned to appreciate a great summer minestrone when I lived in Milan over 20 years ago. Get The Recipe...... Farro Salad with Lentils, Beans and Oven Roasted Vegetables @ SeriousEats.com After a very cool and rainy spring, we have been experiencing a scorcher of a summer here in Umbria. When temperatures reach 100 degrees in the shade, it's very difficult to get motivated to turn on the oven. Living in a stone farmhouse without air conditioning in the Umbrian countryside, you really do need to do everything you can to stay cool! Despite the heat however, our vegetable garden is flourishing, and each morning I pick a basket full of vegetables still warm from the sun that I have to incorporate into our daily meals. Get The Recipe......    ©2013 Italian Food Forever | Umbria, Italy

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