When Umbria is cooking (today, July 18, 2015, over 40 C – or about 105 F – in nearby Perugia) – and what’s roasting is not grilled lamb but us – it’s time not to cook.
This was our lunch today:
Almost all ingredients from our garden. Simple. Flavorful. Easy to put together.
Breakdown:
Sliced riped tomatoes, sprinkled with salt, drizzled with olive oil and topped with basil:
Steamed Swiss chard from the garden, seasoned with our olive oil and freshly-squeezed lemon juice (salt, QB, i.e., “quanto basta” or “as much as you need”)
Sliced garden cucumbers – just picked! – with olive oil, wine vinegar, purple onion (also from the garden), salt and pepper, QB
Sicilian marinated zucchini with mint, garlic (recipe here) – and yes, you guessed it: from our garden
Prosciutto and melon (from Abruzzo..but juicy ones!)
Pecorino cheese (also from Abruzzo)
Peaches with lemon
Buon appetito!
Click here for more on cooking with zucchini
Read about another way to enjoy fresh peaches
Click here for more recipes
