Dropping in: Zucchini & Basil Spaghetti

Summer has blown through Australia, leaving us all wondering if time just dissipates like sea spray in the wind. Or like an ice cube in the sun, or like chocolate ice cream in my bowl.

Thankfully, summer produce is still trickling out of Nonno & Nonna's garden.

When I dropped in to say hello this Saturday, it was already midday (weekend sleep-ins are precious to the newly working woman!) so of course we had another drop-in lunch.

Nonna cheerfully started frying zucchini and basil for a quick and easy spaghetti dish.

I never cease to be amazed at how the most simple, fresh ingredients can make the most tasty, healthy meals.

Vegetarian Lasagna

Hands up who likes baby tomatoes and a wedge of ricotta cheese.

An overwhelming response!  And what can we make with baby tomatoes and ricotta cheese?

I'm being inspired by these freshly rolled lasagna sheets.

Cousin Laura has arrived at Nonna's with some empty baking dishes, ready to be filled with her requested lasagna.

Lasagna is often requested and then produced at Nonna's.  For parties, farewell dinners, and pretty much anyone's birthday.

That little one on the end is mine, because I'm not really helping much by taking photos.

Dropping in: Pasta Carbonara

Dropping in on Nonna unexpectedly is always an adventure.  Especially if you've managed to arrive at lunch time (completely unplanned, I assure you).



 While most of us are used to grabbing a quick sandwich, or heating up last night's leftovers, lunch at Nonna's is The Meal Of The Day.

(The perks of being a retiree....)

Lunch times at Nonna's always include something made fresh and hot, straight from the pan or oven. 

And today is no exception.  Nonna happens to have some bacon and mushrooms on hand, combined with several things always handy in her fridge/pantry (cream, shallots and penne pasta).

I'd also like to point out the shiny new frying pan/skillet Nonna is using to fry all of this deliciousness.  This was a gift from my mother and aunty, because they've learned that a cooking utensil in Nonna's hands is the gift that keeps on giving.

Amen.

At this point, words cannot describe the aroma coming from this simmering sauce.

There's nothing that makes a grandchild feel more loved than being told to 'come anytime', including lunchtime, and knowing that Nonna has the frying pan ready, the pasta on hand, and an empty place at the table just for you.

Buon appetito.   

Red Sauce (on the go)

While red sauce is really a very big, elaborate event once a year (blog post coming soon), sometimes it's okay to take a few shortcuts and use a bottle of passata.

Want to whip up a quick Pasta al Forno?  (That's oven-baked pasta my lovelies).

If I've learnt one thing over my Ital-Anglo upbringing, it's 

DON'T USE STORE-BOUGHT PASTA SAUCE FROM THE JAR.

It's evil (tasting).

And if you think I'm being unnecessarily dramatic, well you just haven't tasted the real thing, have you?

Fresh Pasta: Spaghetti & Fettuccine

This is where the magic happens...  (hint: replace fairy dust with generous handfuls of flour)

Combine one nonna, one over-excited granddaughter, a well-oiled pasta machine, and a couple of hours after lunch...

 Fresh pasta.

Fresh pasta was the bread and butter of Nonna's upbringing in the village in Italy.  I don't need to spell out how synonymous pasta is with the Italian way of life, but I assure you that it's not a cliche.

Pasta is verrrrry necessary. 

I promise I cranked the handle too, and did a reasonable amount of kneading...

There are three unique pasta shapes/types to Nonna's own tiny village which makes me wonder how many pasta shapes Italy has produced.  Can a hedge a bet at 50,000?

Nonna reminded me that there wasn't always a pasta machine on hand, and demonstrated the way to make the fettucine village-style.

Tossed through lots of fairy dust/flour...

Magic.

Pesto: Summer on a Plate

It's a fact: the smell of fresh basil can instantly make you happier.  I tested this today and it worked...

Just look at all of that glorious herb.  I'm sorry, but what's not to love about the stuff that makes sauce taste Italian and gives meaning to all summer dishes.

And Wikipedia says that extracts of basil are very toxic to mosquitoes. BIG WIN.

This morning Nonna got up with the early birds to harvest 4 cups of fresh basil leaves for some fresh pesto.

I've been eating pesto since I was in nappies but this is the very first time I've ever seen it made.  Actually I have a feeling our whole family still thinks pesto is born in the freezer.  Nonna has been producing yearly supplies of basil-green sauce for years without anyone seeing the transformation from leaf to fragrant mush until this moment.  

We can't forget Easter...

Even though it was over a month ago, Easter time is important when you are Cooking With Nonna.

When Nonno and Nonna were living in the village in Italy, Easter was really the biggest holiday of the year on the Italian Catholic calendar.

My family has always come together for a big lunch on Easter Sunday.  We have Nonna to thank for this tradition, and although I can't speak for the whole family, I know that Nonna has infused into me a sense of the joy and thanksgiving spirit of Easter.  She always provides us with gifts, family time and of course a special meal... this year I was at Nonna's the day before making lasagna and other goodies.  But that's another post.

Down in the shed, the lasagna has just finished cooking.

The First Post...

... is always the hardest.

Just like rolling your very first gluten-free pumpkin and potato gnocchi.

No matter how easy it looks, the first one is always a flop.

But as my Nonna always says (imagine Italian accent)...

"Piano, piano"

And she's not referring to the instrument.  

I understand 'piano, piano' to mean, 'slow down, take it easy, and you will get it right in the end.'

Over the next few months I will be making lists of recipes, scanning black and white photographs, typing up some family history, and of course cooking with Nonna.

I think that's a good place to end the first post.