L'Italo-Americano

THURSDAY, AUGUST 6, 2015 www.italoamericano.org 19 L'Italo-Americano A s s u m m e r ' s h e a t b e a r s down on folks from Italy to America, time is best s p e n t u n d e r a s t r i p e d b e a c h umbrella at la spiaggia or under a shaded pergola with a chilled, frosty spritz in hand. One needs some fresh, simple summer reci- pes with minimal stove time and maximum flavor, doesn't one?? My summer recipes include a few that I learned on my visits to t i n y P a n t e l l e r i a , a w i l d , w i n d s w e p t i s l a n d o f f t h e s o u t h e r n c o a s t o f S i c i l y , n i c k n a m e d ' D a u g h t e r o f t h e Wind'. I had traveled there in search of the famed caper berries a n d f r e s h ' t u m m a ' ( t h i n k indulgently creamy homemade ricotta). The tiny speck of an island lies in the straits between S i c i l y a n d T u n i s i a ( a c t u a l l y closer to Tunisia). Stunning c r y s t a l b l u e w a t e r r i n g s t h e i s l a n d . O l i v e t r e e s a n d grapevines grow behind walled g a r d e n s k n o w n a s ' g i a r d i n i arabi' that help protect them from the island winds. Caper berry plants spring from every nook and cranny amongst its lava strewn shores. The laid back vibe from the summer heat lends itself to long lazy afternoons spent seaside or t u c k e d a w a y i n a c o o l d o m e s h a p e d h o m e , k n o w n a s dammusi. Lunches are lengthy affairs with the beautiful island breeze carrying scents of wild fennel. Local dishes are heavily influenced by its proximity to Africa. Mint mingles with the u s u a l I t a l i a n h e r b s s u c h a s p a r s l e y a n d b a s i l . A l m o n d s replace pine nuts. The freshest of clams and fish are nestled in flavorful beds of couscous. The two recipes below I make frequently during summer. Not only do they transport me back to this magical island but also these recipes require little stove time and make the perfect do- a h e a d d i s h e s . P e r f e c t f o r a summer's picnic. However, only the freshest of ingredients will d o f o r t h e s e . U s e t h o s e l u s c i o u s l y r i p e t o m a t o e s . E x p e r i m e n t u s i n g a m i x o f different types. Throw in some heirloom or colorful varieties. Drizzle in your best very extra- virgin olive oil. T h e p e s t o r e c i p e b e l o w i s incredibly forgiving. Taste as you go. Let your palate be your guide. Omit an herb if you so c h o o s e ( a l t h o u g h I h i g h l y recommend keeping the mint as Island Inspiration: Simple Summer Recipes from Pantelleria MICHELE BECCI it adds such a unique flavor.) Serve at room temperature. The s a l a d i s a d e l i g h t f u l m i x o f potatoes, tomatoes, capers and onions. Make a few hours in advance to allow the wonderful juices to mingle. Minimal stove time required for either. S o a s t h e s u m m e r h e a t continues on, enjoy that time in the shade while the recipes of this little island help keep you out of the kitchen. Happy summer! Buon estate! Michele Pasta with Pesto Pantesco Ingredients: • 1 ½ pounds ripe tomatoes, roughly chopped • 2 h e a p i n g t a b l e s p o o n s capers, rinsed and drained • 1 large handful blanched almonds, roughly chopped • 3 c l o v e s g a r l i c , r o u g h l y chopped • Handful fresh basil leaves • Handful fresh parsley lea- ves • Handful fresh mint leaves • Sea salt • Freshly ground pepper • 1 pound pasta • Preparation Place the tomatoes, capers, almonds and garlic in a food processor or blender and process until the mixture is still a bit chunky. Toss in the herbs and p r o c e s s f o r a f e w s e c o n d s . Slowly add in the olive oil with the machine running about 1 minute. Transfer to a bowl. Season to taste with salt and pepper. Bring a large pot of salted w a t e r t o a b o i l . C o o k p a s t a according to package directions until just al dente. Drain. T r a n s f e r t h e p a s t a t o a serving bowl and toss with the pesto pantesco. Drizzle with a bit of extra virgin olive oil and serve! Insalata Pantescan Ingredients: • 1 pound red or fingerling potatoes • 1 small red onion • ½ cup red wine vinegar • 2 pounds fresh ripe toma- toes • 1/3 cup green or black oli- ves • 2 tablespoons capers, drai- ned • Dried oregano • Sea salt • Freshly ground black pep- per • Extra virgin olive oil Preparation Cook the potatoes in salted boiling water until tender. Drain and allow to cool. Peel, halve and halve again. Transfer the potatoes to a medium bowl. Peel the onion, cut into thin rings and place in a bowl with the vinegar for about half an h o u r . D r a i n , r e s e r v i n g t h e vinegar. Add the onions to the bowl. Wash the tomatoes and cut into quarters or cubes. Pit the olives and cut into halves. Place i n t h e b o w l a l o n g w i t h t h e potatoes and onion. Toss in the capers. Stir gently. S e a s o n w i t h a s p r i n k l e o f oregano, salt and freshly ground p e p p e r . D r i z z l e w i t h g o o d quality olive oil. Gently stir to b l e n d . T a s t e a n d a d j u s t seasonings, adding some of the r e s e r v e d v i n e g a r i f n e e d e d . Transfer to serving dish. Top with a few additional capers and drizzle with a bit of extra olive oil. Serve! Joe and Michele Becci are a brother and sister team who love all things Italian. Together, from opposite coasts, they co-author the blog OurItalianTable.com. Pasta with Pesto Pantesco Insalata Pantescan

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