Pomodori gratinati (roasted crumbled tomatoes)

I have a special affection for this dish!

Because it is exactly what can be called a family recipe: in fact I learned how to make it from my mother,  my mother from hers and so back for generations. 

It is a classical in my mum's summer repertoire, as she makes it at least once a week when local tomatoes are in season - she is a fanatic of seasonal cooking and for no reason would buy a fresh tomato in winter.

Using the right products this dish actually has all the flavors and colors of summer: ripe tomatoes, herbs, garlic and not much more, just some olive oil, breadcrumbs and salt.

And it's one of those dishes that you can never be bored of, because it's simple but tasty like all the "peasant dishes" are, especially when born out of necessity (why throwing away a piece of stale bread, when you can make crumbs out of it?).

Pappa al pomodoro (Tuscan tomato and bread soup)

Pappa al pomodoro  is one of the most popular and prepared recipes of the Tuscan culinary tradition.

Literally pappa means mush (but it is also the term used to indicate semi-solid baby food) and, as almost anybody knows, pomodoro means tomato. From this description it doesn't sound so appetizing, does it? But, trust me, the only reason why this dish is so famous and timeless is that it is absolutely delicious, mainly thanks to its simplicity and "poor" origin.

And in fact this tomato and bread soup (this definition sound better indeed) is one of those classic Italian dishes created out of necessity, when it was not possible to waste food, not even a piece of stale bread, that has to be reused to make it still edible: in pappa al pomodoro old bread is cooked with ripe tomatoes (or even canned or preserved ones when fresh are not available), garlic and / or onion, a generous quantity of extra virgin olive oil, some liquid (stock, when available, or salted water), salt, pepper (or chili in some versions) until everything turns into a thick, creamy and really comforting soup.

Fennel, feta and pomegranate salad

Fennel is a vegetable that I like but don't buy and prepare very often because it's not much appreciated by the rest of the family: my son eats very few types of vegetables - excluding potato, or better fries, I would say he has only cucumbers, tomatoes (preferably on pasta as a sauce) and not much more - while my husband, who is a vegetables lover, prefers anyway other varieties.
In spite of this, especially when it's in season (by the way now at the Farmers Market it's still possible to find some good fennel), I buy it once in a while. Because, even if I know several persons who do not like fennel - I don't know, maybe it's a coincidence - I appreciate its aromatic, lightly sweet taste as well as the crunchy texture: to preserve both characteristics I like it steamed for few minutes, just until the color begins to change, and served just with extra virgin olive oil.
But it is also good raw in salads, finely sliced or chopped, in soups, or roasted, sauteed, baked as a side dish; and it is also delicious when combined with other ingredients to make more complex, rich and nutritious dishes, like savory pies and tarts, or baked gratin (in a popular Italian recipe boiled fennel are baked with bechamel, parmigiano or another grated cheese and, optionally, prosciutto or ham), or stuffed veggies with meat or cheese, or even battered and deep-fried.
The recipes I prefer are anyway those in which fennel is not cooked for a long time or overwhelmed by other ingredients or condiments; in particular I like the combination with ingredients able to enhance and complement to fennel peculiar flavor.

Pumpkin and beetroot salad with goat cheese

I like to create recipes and do it very often - if "create" may sounds an overstatement, let's say that I often cook without following any recipe; and this happens in most cases with fresh foods, mainly vegetables but also fish, that I buy prompted by their freshness and appearance or just by inspiration rather than the idea of making a specific recipe. And this is something I really enjoy, a bit challenging but much satisfying: I love to find good combinations of ingredients, flavors and textures, to choose the best cooking technique, to add spices and herbs, to experiment something new or different, and finally to make a nice presentation. And what a personal great satisfaction when the dish comes out so good that I wish to make it again! But in this cases, it is important to write down the recipe as soon possible, in order to take note of both ingredients (and possibly the exact amount used) and preparation steps. In fact I know from previous experiences that, if I like something I make, I'd better take note soon because it is much likely that the same, or at least a quite similar, good result won't come out again. And this is what I did with this salad, made few days ago - my Instagram followers have already seen the picture - when I was alone for dinner (husband traveling) but wanted anyway make something appetizing, not too complicated (not worth spending too much time in the kitchen for feeding just one person) and with plenty of vegetables (as I can't live without a huge portion of veggies every single day). I had a nice butternut squash, few beetroots and a bunch of baby spinach bought last Friday at the Farmer Market on the Terrace that I wanted to use.