Saturday Night Lively

I rolled out the welcome wagon to friends Saturday night but inside instead of in the garden. This summer has been more humid than ever before and for that reason it’s buggy. I am their movable feast.

The raspberries are ripe in my orto! They are not only ripe, but plentiful, so I reached into the closet of my mind where I keep old memories and pulled out the “Parrot” or “Pappagallo” in Italian. It really takes only a few raspberries per serving, so it’s something to serve in late summer even if you have to pay the godawful price they ask in the shops.

Parrot

For each drink
4-6 raspberries
1/4 teaspoon sugar
Prosecco or Champagne to fill

Mash the raspberries and sugar together, then spoon into the bottom of a flute or a white wine glass, or a jelly glass if necessary. Carefully fill with sparkling wine so that it doesn’t foam up and flood your counter. Don’t ask. Serve cold and foamy to happy drinkers.

It’s actually a pretty drink in person, but photographed a bit messy. Maybe putting it among my painting gear to catch the western light was a wrong move?

Anyway, the meal was pleasant and remarkable only in that almost all of it was grown right here on this farm. That’s not always possible, but it’s really great when it is.

I didn’t photograph most of it, because how many times can you look at pesto before you get really sick of it? Well, lots of times if you’re me, but…

The drinks came with taralli from Puglia served with guacamole in which only the avocado and green chilis were not grown here. The first course was trofie, the correct shape at last, with pesto, which we all nommed with glee. Eating seasonal can be way more fun than it sounds.

The meat course was pork tenderloin that I marinated in a modified Asian sauce. I then dried the meat off, fried it briefly and then roasted it for an astounding fifteen minutes, whereupon it measured exactly 155° F as ordered. Wow. I summered the marinade to serve with the meat, although I thought it might be tpp strong, but they loved it. Surprises everywhere. With the pork we ate taccole, or Italian flat beans that resemble pole beans, served alla Greca or with minced garlic, olive oil and diced tomato. All of that came from here.

We cleared our palates by eating a salad made of lettuce I grew and dressed with strawberry vinegar that I made in June.

Tina made and presented this incredible Pastiera! It’s richly decorated with mint branches, oregano flowers and a star cookie cutter and looks ready to present to aristocracy. And that would be us, the aristocrats of Città di Castello!

I’ll drink to that.