If you love sparkling white wine, then you love prosecco. It makes a great aperitivo. It complements a meal. It provides kick to the famous Bellini, the signature cocktail of Harry’s Bar in Venice. It’s also a great ingredient in dishes such as risotto and today’s recipe: prosecco lemon granita.
I recently made two trips to Los Angeles, my old stomping grounds. My daughter had enrolled in USC’s freshman class (Fight on!) and so we went first for orientation and back again for move-in day. Los Angeles has great places to eat. Funky, elegant and everything in between. We had a few culinary adventures. My teenage daughter insisted we start at world-famous Pink’s.
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I love sun-dried tomatoes but was always at a loss as to how to use them–besides just cutting them up and throwing them into salads. Here though is a great recipe that turns them into one of the easiest, quickest dishes you could possibly make. The only one doing the hard work is your blender or food processor. And I do mean hard work. These tough little buggers (the tomatoes, that is) absolutely do not want to be chopped up. But you have to keep at it until they cry “uncle”. What’s convenient about this recipe is that every ingredient goes right into the machine and all you have to do is turn on the switch.
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A Bizzirri Photo
It took me a few years after we bought our house in Sansepolcro to discover that 15 minutes down the road there was a well-known Italian house of ceramics. Bizzirri makes beautiful tableware, houseware and garden furnishings. It’s a family-run business that launched in 1954. Bizzirri’s product is very different from the Italian ceramics you see produced in places like Deruta. A Bizzirri plate has a simpler design. It’s more rustic-looking but also no less beautiful.
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