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August 29 - Sept. 5, 2004 |
Spring Into Colour
Recipes to Get You Ready for the New Warm Season
By Rita Simonetta
Originally Published: 2004-05-02
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Fruit salads
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Spring is almost here. It's a time to clean out the closets as well as the cupboards and pantry and bring in seasonal and colourful ingredients and recipes to accompany the approaching sunny days and warm weather.
Italy has an assortment of seasonal dishes. A Roman traditional spring dish is La Vignarola, which combines braised artichokes, fava beans, peas, and tops it with white wine and some pancetta. Then there's ubiquitous pizza, a favourite in any weather. For lighter fare, top with spinach and artichokes instead of cheese and pepperoni.
Asparagus is the epitome of spring vegetables. Italians are big fans of asparagus' distinctive crown-life tuft and its green stalk. Long praised for its taste and texture, asparagus can be cooked, boiled, baked or grilled, and it is equally versatile as the starring attraction or when partnered up with a host of colourful veggies in a side dish. Tortino con gli Asparagi is just the thing to serve for a spring dinner. Plump, fleshy asparagus spears are combined with eggs, whole milk, grated Pecorino cheese, butter, breadcrumbs, and nutmeg and salt. The end product is a wonderful flan that can be served as a main course or as a side platter.
Another dish that really makes the veggie shine is Asparagi in Salsa, a Piedmont appetizer that combines the elegant vegetable with flour, broth, butter, red wine vinegar and black pepper.
Spring is also the time to get out your soup recipe book. Zuppe are a nice alternative to a pasta or rice dish, and if you are focusing on fresh veggies rather than creams, they are also a good nutritious alternative as well. And by enjoying a soup you'd be, after all, following a long tradition because zuppe are one of the oldest forms of prepared food.
Watercress-Tomato Soup combines a colourful cast of ingredients, including butter, chicken broth, peeled potato, chopped tomatoes, watercress, minced parsley, sugar and milk. Garnish with watercress sprigs.
The cucumber is another must for the coming spring weather. The Ancient Greeks and Romans were on to a good thing when they generously used the cucumber as an edible product and as a medicinal and beauty aid. Nowadays, cucumbers will liven up any cold soup. Cool down with Chilled Cucumber Soup, a mixture of plain yogurt, cold water, chopped garlic, olive oil, and chopped walnuts.
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