La mia estate in 10 fotografie. My summer in 10 pics.

Le fotografie. Piccoli momenti di memoria. Un viaggio, dei volti. Un’estate.

 

Pics. Short moments of memory. A travel, some faces. A summer.

 

In 10 fotografie vi racconto la mia estate. L’alba sul mare al mattino, la mia colazione al bar, le visite ai musei, il relax sulla spiaggia, le cene con gli amici.

 

In 10 pics I tell you my summer. Sunrise over the sea, my breakfast, visit exibition, relax on the beach, dinner with friends.

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Il risotto preferito da Maria Callas. The favorite risotto of Maria Callas

Maria Callas è stata una grande voce del 900. Nata in America da genitori di origine greca, visse in Italia per molto tempo, fu soprannominata La Divina. Grazie a lei si riscoprì il repertorio italiano della prima metà dell’800. Maria Callas was a great voice in 1900. She was born in USA with parents of greek origin, she lived in Italy for long years and she was nicknamed La Divina. Thanks to her, we rediscovered the italian repertoire of the first half of 1800.

Tutti conoscono la sua voce, ma pochi sanno che La Divina – lontano dai teatri d’opera e dalle tournèe in giro per il mondo – si rifugiava nella sua villa di Sirmione, si riposava e cucinava con le amiche e la sua governante. Era un’appassionata di cucina e addirittura custodiva un ricettario segreto. Everyone knows her voice, but few know that La Divina – far from opera teatres and far from long tour around the world – she took refuge in her villa in Sirmione, she rested and cooked with her friends and with her housekeeper. She was a cooking enthusiast and even kept a secret recipe book.

Oggi cuciniamo il risotto preferito dal grande soprano, il risotto al tastasal. Il tastasal è la pasta di salame e si trova in tutti i supermercati. Today we cook her favorite risotto. Risotto with tastasal. Tastasal is pasta of salame (you can buy it in every supermarket).

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Per 4 persone: 320 gr. di riso, 500 gr. di tastasal, brodo vegetale, mezza cipolla, 1 bicchiere di vino bianco, olio, burro, parmigiano grattugiato.Four persons: 320 gr. rice, 500 gr. tastasal, broth, half onion, one glass of white wine, oil, butter, grated oarmesan cheese.

Si prepara il brodo. Allo stesso tempo si fa rosolare una cipolla. In un’altra pentola si fa rosolare il tastasal sbriciolato. Prepare the broth. At the same time let it brown an onion. In other pot let it brown tastasal crumbled.

Alla cipolla si aggiunge il riso e si fa sfumare col vino bianco. Piano piano si aggiunge il brodo e si cuoce il riso (20 minuti circa). Quando il riso è quasi pronto si aggiunge il tastasal.

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Mantecare con burro e formaggio. In the pot with onion add rice and let it vanish with white wine. Slowly add the broth and cook rice (20 minutes). When the rice is almost ready add tastasal. Whisk with butter and cheese.

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Il vino. Suggerisco un vino rosso, Negroamaro. I suggest red wine, Negroamaro. Enjoy!!!!!

Sunday lunch with family. The best time of the week. Il pranzo della domenica penso sia il più bel momento della settimana.

Happy sunday!!! First of all thank you very much. My blog… no, OUR blog was born a week ago and I had a lot of visitors and a lot of followers. I’m really happy.

Do you remember my first recipe? Risotto with pumpkins. I cooked yesterday and it was so tasty.

Today I want to write a recipe for sunday lunch, the best time of the week. Every family can stay all together, have fun, talk and discuss about everything.

This recipe is from Trento, a wonderful city in north Italy. I was there with my lovely friend Giorgia and she introduced me her grandmother who teached me how to cook Orzotto alla Trentina.

Recipe for 4 persons (as always)

Wash under water 200 gr of barley. Cold water. Prepare your broth – as always – vegetal broth without meat. Cut a potato and a carrot (julienne style).

Cut one onion and put it in a pot with oil. Cook the onion for 10 minutes.

Then add …….I normaly use pasta di salame (like a salame shelled), I call it Tastasal. Do you remember the famous soprano Maria Callas? She loved tastasal in every soupe in winter. So, add 100 gr of pasta di salame.

Then add potato and carrot and barley. Mix everything. Occasionally add broth. Mix and add broth for 40 minutes. Your Orzotto is ready. Buon appetito.

I suggest to drink Pinot bianco or Pinot grigio. Enjoy your sunday lunch!!!!