Clams, baked bream and torta caprese: recipes for an Italian summer season feast

I spend as tons of the summer as possible in Sperlonga, that is to mention no longer all that plenty. Would that I had my grandmother Ginny’s paintings ethic. She spent the maximum of her time there, doing little and living large.

Baked Foods

My grandparents moved to Italy in 1952, seeking a relaxation treatment for Ginny’s recurrent tuberculosis. My grandfather John changed into a writer and gallerist, my grandmother a Broadway and Hollywood starlet and painter. Arriving in Rome, they discovered themselves surrounded using friends old and new. It is top-notch to pay attention my mum remember their names – Ginny died now not see you later ago – however, suffice to mention that Ginny and Grandpa inspired Fellini’s La Dolce Vita, and particularly a party they threw. Steiner and his wife are inside the movie, and Ginny’s artwork beautifies the walls of the infamous birthday party scene, her visitors Fellini’s extras.

That scene becomes their life in Rome, and, for sanity, a normal antidote becomes important. They bought a condo in a remote fishing village, Sperlonga, multiple hours to the south. We still own it, but the city is no longer far off: connected by the Via Flacco, it is now a mecca for Roman and Neapolitan youngsters inside the summer.

The night fish market in Gaeta(the town wherein Ginny, clean from a plumbing route she took God-knows-why, repaired her pal Gore Vidal’s lavatory), butchers (little hole-in-the-walls on Gaeta’s Via dell’ Indipendenza or the carnal temple this is Scherzerino in Itri) and greengrocers (none higher than Poco Poco in Sperlonga) have produce that cries out to be cooked – sincerely – and eaten. This is the swamp Mussolini tired, leaving the maximum fertile land in Italy for tomatoes, courgettes, aubergines, melons, figs, and peaches. This is the gray mullet and gurnard ocean, crimson bream, black cuttlefish, and pink prawns. The sea Odysseus sailed – my balcony overlooks the fake island, Circeo, idea to be Aeaea, in which the goddess Circe turned Odysseus’s team to pigs. It is the ocean of my formative years, which I can’t go back to often enough.

In Italy, it isn’t uncommon to steep a peach in wine. It’s not entirely obvious whether or not that is for the advantage of the peach or the vino; however, both appear to adore it.

Makes sufficient for 1
sparkling ripe peach ½, cut into segments (pores and skin on until it bothers you)
white wine ½ a bottle
mint or basil a twig (elective)
ice soda water (non-compulsory)

Steep the peach within the wine for at least 1/2 an hour, but as much as half of an afternoon, inside the refrigerator. Serve it over ice, with the mint or basil submerged if you fancy it, and top with an insignificant splash of soda water.

Italian Pimms. Drink the wine, then fish the peach from your glass and eat that too.
Olives, walnuts, and rosemary
Aperitivo time is a time to nibble. Very crunchy salted crisps, peanuts, and taralli, Italy’s solution to the pretzel, are the norm, as are some slices of pecorino and dried nearby sausage. Olives are at the desk, too. Mixed with walnuts and rosemary, they make for a noticeably entire second on their personal, or alongside a glass of something cold and fizzy.

Serves four
stone-in olives 150g (look for Gaeta or cerignola)
walnuts 75g, lightly candied, gently roasted or raw
rosemary one exact sprig leaves picked
lemon one wedge, cut into tiny fragments
greater virgin olive oil 2 tbsp

Toss the whole lot together. Eat along with your liquids.


Aubergines ‘a funghetto.’
A top-notch lady, Leontina, helped Ginny appearance after my mom while she becomes a toddler. She helped my mum with me when I became tiny and then did the identical while my sister was born ten years later. A few years ago, while she was still properly enough to journey, Leontina got here down from the convent to which she had retired and met us all in Rome. We drove with her to Sperlonga, and he or she made two matters I consider specifically nicely. She made a brilliant tomato sauce (see observe beneath), and he or she did something fiendish with aubergines. Later, I found those have been aubergines ‘a a fun ghetto’ – cooked as one might prepare dinner mushrooms.

Serves 4 or extra as an antipasto or facet
aubergines 1kg (violet are nice), cut in 2cm chunks
more virgin olive oil 80ml
ripe plum or San Marzano tomatoes 600g, reduce in 2cm chunks
garlic two cloves halved
basil 12 leaves, torn

Heat a non-stick or nicely seasoned, vast pan over high heat. Add the aubergines and half of the oil at the same time. Stir every so often until simply beginning to brown (10-15 mins).

Push the aubergines to at least one side. Add the tomatoes, garlic, and closing oil and fry for a couple of minutes. Lower the heat right down, stir everything collectively and upload generous salt plus a little pepper. Make positive to prepare dinner in an unmarried layer, and stir vary from time to time – every 5 minutes or so – or instead, gently flip in the pan. Cook like this for an awesome hour, or maybe extra, till the tomatoes and aubergines are largely intact but meltingly tender, all of the liquid evaporated. Take off the heat. While nevertheless warm, stir inside the basil, then allow the dish to cool to room temperature. Serve with company brown bread or toasted white bread as an antipasto, a snack, or aside.

NOTE: The manner Leontina made her tomato sauce almost brutal in its simplicity. She took possibly a kilo of tomatoes (correct, ripe ones – halved, preserving seeds, skins and all), a finger of oil, a small onion (halved), and I suppose some whole garlic cloves. Everything becomes uncooked. She set the pot to simmer for 1/2 an hour with salt and pepper (or chili), then mixed the lot. It changed into one of the maximum scrumptious sauces I have ever tasted.
Sauté of clams and mussels

Food can be so much more than calories and nutrition, and it can be a celebration of people, places, things, and experiences. It can be the story of someone’s life or the simple delight of sharing a moment with family and friends. At Feed the Food, we love food. And we want to share it. So we create beautiful and creative photo shoots, write engaging stories, and create recipes that make food fun.