Hello from an expat lurker

[Guest guest]

Hi Group,

 

I joined as I was vegetarian as a teen and still tend to that, and I wanted to

enjoy some new veg recipes, besides all the Italian fare that is typical of Rome

and Italy, where I've been living the last 25 years. I'm originally from

Chicago, but came here as a teenage wife of an Italian man whom I met in

Berkeley who was a friend of the my family, part of the same group of

meditators. I am a translator/interpreter and journalist, foreign press here in

Rome. I adore the recipes here and though I rarely follow through a real recipe,

I enjoy picking up ideas for new things here, and sharing them with my mom in

Chicago, who caters and often needs to come up with some new veg recipes for

events they cater, as there are always some vegetarians and vegans in any one

group. I would like to thank to thank the posters for passing on some great

recipes and sparking new ideas for me and my mom, and my husband's tummy thanks

you too. I hope that i can stay on as a lurker, I rarely post anywhere, but I

could try to pass on some Italian recipes learned here.

 

Here is one:

 

Artichoke and Parmesan salad

 

2-4 raw artichokes, make sure the heads are firm and fresh

1 wedge of Parmiggiano Reggiano cheese, or even some spin-off

Olive oil

Black pepper

Salt

1 lemon

 

Clean the artichokes of the tough outer leaves, getting nto the softer ones, cut

the tops off the remaining cone left . Clean the stem of the thick darker green

outer layer with a paring knife. Cut in half length wise, put one half on the

cutting board and with a very sharp knife, cut lengthwise in very thin slices,

proceed until you have cut them all. Mix in a bowl withlemon oilve oil , salt

and black pepper, place on a serving plate, drizzling the juoces over the top.

Tae the wedge of Parmesan and cut very thin slices with a big knife, or use a

potato peeler. Drape the Parmesan " wafers " and crumbs of cheese left over over

the seasoned artichokes. Drizzle a thin drip of olive oil over the parmesan.

Serve for a veg lunch or dinner (or as a side in itself) with good crusty

country bread and a fresh mozzarella with ripe plum tomatoes, fresh basil

leaves and salt drizzled with olive oil. Serve with a chilled fizzy dry white

wine, like a prosecco,(Italian style champagne that costs infinitely less) or a

Reisling or a Muller Thurgau. Recipe from Mary Therese Burns(me)

[Guest guest]

Thanks for the intro - lovely to hear all about you and I do so hope you will be

writing in more often!

 

Thanks also for the recipe!! I have put it in the Files under, of course,

Salads.

 

Best, Pat

 

---

http://www.vegandonelight.com/spice

http://beanvegan.blogspot.com

http://river-rambles.blogspot.com

" As long as you derive inner help and comfort from anything, keep it. " Mahatma

Gandhi.

 

 

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