Alfonso and I made a trip along the Riviera by car recently. I can describe this trip with memories of vivid blues and greens that I have never seen before…and of course there was the food. My favorite souvenirs from my trips are my recipes so I will share with you.
As always, but especially to experience the true tastes of the Riviera, it is best to use the freshest ingredients. This is a popular recipe served along the Riviera in the summertime.
Spaghetti al Fresco Riviera
Ingredients:
1 lb. of spaghetti
1 lb. red, ripe, fresh tomatoes
1 celery heart
4 anchovies packed in olive oil
4 tablespoons of extra virgin olive oil
1 tablespoon of fresh squeezed lemon juice
Directions:
1. Boil tomatoes for 1 minute, peel, remove the seeds and cut in small cubes.
2. Place olive oil in a pan and heat till warm, place in anchovies and stir until they have dissolved, add in cubed tomatoes, stir. 3. Remove from heat and cool.
4. Cook spaghetti till al dente (look at package directions for proper cooking time).
5. Drain spaghetti and place under cold running water while still in colander for 3 seconds.
6. Drain off all water and place in pan with sauce.
7. Sprinkle on lemon juice a twist of freshly grated white pepper.
8. Toss spaghetti. Then add in chopped celery heart. Toss again.
9. Place on serving plate and serve immediately.
Eat outside…preferably by a body of water, in good company…and serve with a glass of Montepulciano or Chianti.
