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.
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