2019 first experience in a tiny Roman kitchen with the "terrace with a view" overlooking much of the city, with the Castelli Romani hills in the one direction, and Tivoli and the mountains in the other.
Ani's favorite spring ingredient "fiori di zucca" = zucchini flowers. Note the handy ceramic knife nearby.
Key player prepped and ready to join the party.
Mushroom saute. Note the wonderful white ceramic pan we use in the summer. Notice the very small stove!
Now the final sautee ingredient. Before.
And after.
Combining with the rice and the mozzarella "pearls", user friendly mini-balls.
Table set for our victim... I mean honored dinner guest. Castelli Romani washed out in the distance by the poor visibility and lighting conditions.
Pistacchios join at the end, ani's favorite nut besides chestnuts. Pistachio in English. Double letters matter in Italian.
Plated, what beauty. Now you see the strawberries that give it a sweet and sour note in the overall flavor package.
Served with aninsalata con rughetta e bresaola and shaved parmigiano, I guess our lady guest was not vegetarian.
Jump to 2020 in our home kitchen.
Fresh basil from our patio for decoration (and chopped in the mix too) with some crumbled feta and chopped asparagus and grape tomatoes and cucumber.
A bit closer to take in the individual ingredients.
bob's first serving, plated. wow. so natural and so good.