Al Fresco Season is Here

The summer gives meaning to eating ‘al fresco’, a true reason for eating ‘al aperto’. Mornings, I find myself lingering longer with my morning cappuccino outside on the terrace, waiting as the warm (almost summer) sun wakes up. And soon my passion for foods that are  fresh, light and bright  come to mind…. Here are some ‘al aperto’ foods- uncomplicated.
For the center of the table, a bouquet of fresh mint placed in a jar or vase. Any favorite recipes for eating ‘al fresco’? Please share them with us here.
Spinaci Aglio e Limone

2 pounds fresh spinach, washed and cleaned
2 cloves of garlic, chopped
1/2 fresh lemon
2 tablespoons of extra virgin olive oil
Heat olive oil in a saute pan, add in chopped garlic. Add in fresh spinach, saute for 5minutes, starring with wooden spoon. Remove from heat. Place in serving dish. Squeeze half lemon over spinach, season with dash of salt and pepper to taste. Garnish with lemon peels cut into spirals. Serve with shaved Pecorino or Grana Padana on the side.
Olive Verde Fritte (Fried Green Olives)
 

1 lb of pitted green olives
2 ounces of anchovy filets packed in olive oil
2 egg whites
1 cup of plain bread crumbs
1 cup olive oil
In deep fryer, place oil, heat.
Place egg whites in bowl and beat till frothy. Stuff olive with anchovy filet piece. Place olive in egg white. Place bread crumbs on flat dish and add in pinch of salt. Roll stuffed olive into bread crumbs, fry till golden brown and crunchy. Place olive on paper towels before serving.
Visit me at OpenSky
Mark your calendar for Sept 9-12th, see you at the Hudson Valley Wine Fest in Rhinebeck, NY. I will  be onstage cooking and signing copies of my newly released book The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition..  winner of the Gourmand World Cookbook Award. see you there. To sponsor one of my cooking demos or book singing booth-email: info@marialiberati.com
Maria