[Teresa H]

Ciao, Domenico–thank you for the compliment! I know that the provenance of food and drink are a source of great regional pride. 🙂 I just finished making another batch, and I’m looking forward to lots of opportunities to sip in the sun!
I would love to see your recipe collection on your website, however, when I click on the link, it won’t open.
Wishing you a lovely and tasty summer!
Cin-cin!
Teresa

[Teresa H]

I have June 24 marked on the calendar!

[Teresa H]

Hi Clare–

I love the creativity that is emerging around winter greens–they’re no longer boiled to death and spooned onto a plate in a tangled, sodden mass.

Kale salad is showing up on menus in several restaurants here in Portland; some variations include adding slivered almonds or currants and pine nuts, some are giving it an Asian flavor with rice wine vinegar and toasted sesame oil–all have been delicious! I know it sounds odd, but this would also be fantastic with thinly sliced Brussels sprouts, blanched the same way as the kale.

Saluti!
Teresa

[Teresa H]

Hello, Sarah–
Thanks for the feedback; I’m happy to share recipes, especially with fellow enthusiasts! I have also prepared a meat-free version of this dish, sauteeing up slices from half an onion til golden brown, then adding the greens. The result is a sweeter flavor, but it balances nicely with the chilies. I’ve not added mushrooms before, but I’ll definitely try it next time!
Buon Appetito!
Teresa

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