White port is a lovely dessert sipping wine to have on hand, and I like the flavor of it in this dish. However, it can be tricky to find. If you can’t find it, use a good drinking sherry or even a nice dessert wine.
Read more about this recipe at Cook & Eat.
Watermelon Salad With Arugula, Ricotta Salata And Walnuts
Watermelon Salad With Arugula, Ricotta Salata And Walnuts
In Orosei, bitter greens like arugula and dandelion grow alongside watermelons. The refreshing, cool sweetness of the watermelon and creamy ricotta salata is balanced by the peppery bitterness of the arugula and the crunch of the red onions and walnuts.
Read more about this recipe in Efisio Farris' Sweet Myrtle & Bitter Honey.
The delicate flavor of celery permeates this classic soup made with chicken stock, heavy cream and fresh thyme. You can use white pepper to garnish the soup if you want a peppery flavor without disturbing the pale color of the puréed soup.
Simply broiled asparagus stalks are flavorful and meltingly tender -- and perked up here with the addition of red pepper flakes.
Here broccoli raab is simply braised in a little chicken broth (vegetable broth would also work), along with minced garlic and red pepper flakes that have been lightly toasted in olive oil. Be sure to trim away and discard the tough ends of broccoli raab's stems.
If you're in that grilling kind of mood, why not try a different vegetable: radicchio, a bitter and elegant cousin to chicory . The leaves crisp beautifully over heat, and taste great with just a touch of vinaigrette.
Grilling water-rich vegetables like squash concentrates their sweetness and gives them good smoky flavor. Keep the grill hot and clean, and leave the squash alone until they char, and you'll be pleased with how this simple dish comes out.
Pears and potatoes complement one another nicely, and are even better smothered in cheese. The contrast of sweet and salty might make this dish your new creamy comfort food.
