Alright so I am spoiled. My husband has been cooking me a delicious meal three days in a row now and one of those days I got the beautiful dessert you see above. But I am getting ahead of myself.
First the main course which is called Spaghettini with chilled tomato sugo which was found in the Valvona and Crolla cook-book called " A Year at an Italian Table" by Mary Contini.
1.Use 750 g of very ripe fresh plum tomatoes and chop them roughly into eighths.
2. Put in 3-4 T of extra virgin olive oil and a new season garlic clove finely sliced.
3. Then tear up a handful of fresh basil leaves and add that to the mix.
4. Season with salt and store in the fridge to moulder a bit.
You can take it out later so it warms to room temperature.
5. Cook the spaghettini in salted boiling water, drain and toss in the sugo and serve.
That's all.
Now when Monsieur did it for us he poached the skins off the tomatoes ( great idea) and didn't let it marinate in the fridge (not necessary) and he added some red pepper flakes which gave it another dimension. The heat of the pasta releases the aromas of the sauce. You don't need to add Parmesan to get a zesty dish in which you can taste each flavor. Its refreshing and intense.
As for the desert, that is fresh yellow and white nectarines, French special late ripening cherries ( a different species from the trees in our garden which mature bright red), some mango sorbet and a hint of cafe ice cream. As I mentioned before, I am exceedingly spoiled.
Mamma Mia. Perfetto !
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