La Tavola Marche - Organic Farm, Inn & Cooking School, Italy

Sunrise: Day break on our farm in Italy

noreply@blogger.com (Ashley Bartner) — Mon, 17 Jun 2013 01:41:56 PDT

Buon giorno - good morning!! A gorgeous shot of the sun rising above over our farm.

(Thanks Marty for the photo!)

Have a sunny day!

Strawberries + Homemade Limoncello = Summer Bliss

noreply@blogger.com (Ashley Bartner) — Sat, 15 Jun 2013 07:21:53 PDT

Fresh picked strawberries from the garden with homemade limoncello - a simple dessert that is sheer summer bliss! This delicious dessert, perfect for a hot night, may have only two ingredients but if you want to make it from scratch you are going to need about 2 weeks. You can always cheat and buy a fancy bottle of limoncello or limoncino but if you have a little patience you will be great rewarded!

Here's the no-fail, hands-down best, straight from the Amalfi Coast - Limoncello Recipe!

And keep scrolling to find the recipe from strawberries & limoncello below!

Homemade Limoncello

Rinds of 6-7 lemons (no whites) - use a potato pealer
1/2 liter of pure alcohol (or flavorless vodka)
1 liter of water
500 gr. sugar

Let the lemon rinds soak in alcohol for 10-12 days
Filter the lemon rinds.
Make a simple syrup with the sugar & water (warming the water on the stove & incorporating all the sugar). Wait for the sugar water to cool.
Combine the simple syrup with the alcohol & mix.
Bottle & place in the freezer.
Serve cold!

For Strawberries macerated in limoncello - it couldn't get any easier than 1, 2, 3:

1. Clean and cut your strawberries
2. Drizzle atop limoncello, mix & let sit for about an hour
3. Serve with fresh whipped cream or mascarpone & mint and a glass of frozen homemade limoncello!

Recipe: Roasted (or Grilled) Peppers Stuffed with Tuna

noreply@blogger.com (Ashley Bartner) — Wed, 12 Jun 2013 08:13:23 PDT

Simply delicious. Ever since visiting a family-run seafood restaurant along the Adriatic we have been recreating this simple dish of roasted peppers and tuna. Roasting gorgeous orange, yellow and red peppers over the grill and stuffing them with tuna, capers and herbs makes for a healthy flavorful appetizer/antipasti -the perfect way to start your summer dinner (especially if you already have the bbq fired up!)

Roasted Peppers Stuffed with Tuna
Peperoni alla grilglia ripieni di tonno

Serves 6

4 Peppers (any color)
250 gram of highest quality of tuna you can find (in oil or water), drained
spoonful of capers, chopped
oregano, or any fresh herb of your choice (basil, marjoram, etc.)
salt & pepper (or red chili flakes)
red wine vinegar
extra virgin olive oil
clove of garlic

Start by charring the outside of your peppers - either on the stove or over the grill - until the outside is completely blackened. Place in a bowl and cover with plastic, allow to cool.

When you can handle the peppers, remove the skin (should come right off) and remove the seeds. Slice the peppers into 3 cm strips.

To prepare the tuna filling, combine the tuna, capers, salt & pepper, a few drops of olive oil and vinegar.

At one end of the peppers add a spoonful of the tuna mix and roll the pepper around the tuna. Place in the dish, once the dish is full season with salt & cracked pepper. Now make the dressing.

Two spoonfuls of red wine vinegar with six spoonfuls of olive oil, 1/2-1 clove of finely chopped garlic and small handful of chopped herbs. Mix it up and pour over the peppers in the dish. Allow to sit for at least 20 minutes before serving to let the peppers soak up the dressing.

Note: You can add any thing you like to the tuna mix: spring onions, sun dried tomatoes, olives, etc.