'Recipes from an Italian Summer' on Serious Eats
I must admit that when I came across this recipe for Strawberry Risotto from Recipes from an Italian Summer, I was dubious. The combination didn't seem overly appealing at first, but it stuck with me and after a few days I decided that it was time to stop speculating on what it would taste like and get cooking. The fact that I had three quarts of strawberries sitting in my fridge didn't hurt either.
The following recipe is from the June 2 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Over the weekend I found myself with more strawberries than I knew what to do with....
Vitello tonnato is one of my favorite summertime Italian imports. It doesn't get any better than cool slices of veal (or even turkey) spread with a creamy, mayonnaise-based tuna sauce dotted with salty capers. Or at least it didn't until I found this recipe for Radicchio, Turkey, and Snow Pea Salad in Recipes from an Italian Summer.
This Farro and Shrimp Salad from Recipes from an Italian Summer solves the main course salad conundrum by incorporating wonderfully nutty, chewy farro into the mix. This quick cooking ancient grain works even better in a cool or room temperature preparation than straight out of the pot and absorbs the light, lemony vinaigrette beautifully. Mixed with just cooked shrimp, crunchy cucumbers and carrots, and peppery shredded arugula, this salad is just right for those days when you are hungry enough to sit down for a big meal but temperature in the kitchen isn't conducive to intensive cooking session.
This weekend I found myself with some apricots that looked lovely but tasted, well, not quite at their peak. Instead of tossing the slightly mealy little specimens out, I decided to incorporate them into this Apricot Cake from Recipes from an Italian Summer. Through the magic of a buttery cake batter the apricots became perfectly sweet and and creamy during the baking with just the right amount of tartness.