Today it has rained so much it was almost impossible to put you nose outside the door!
I tried when I saw this sailing boat on the grey lake, under an even more grey sky.
It didn’t came out very good, because while taking the photo I was soaking wet!!
I couldn’t concentrate under the pouring rain.
This afternoon we tried to take a walk, but that was a very bad idea.
After 5min and 6photos later, we where both (Flo & me) soaked to our bones.
Anyway, during the walk outside Sandrà (a small village near Castelnuovo) we found a little abandoned church from the 15th century.
It is named after San Martino, and as it is San Martino today I thought
I would show you it.
Unfortunately I couldn’t find anything written about it on the Castelnuovo website, that means I have to take a trip to the town-library.
I will enjoy that!
In Italy, specially in small villages it is not implied that you found a library.
In small villages, even important or well-known like Lazise f.ex there is no library!
Terrible isn’t it? :/
So, when I came home I took out my big Pumpkin book
and made this savory, tasty tapenade!
Pumpkin & Tomato Tapenade
100gr of Tofu
4 tbps of Extra virgin olive oil
200gr of fresh pumpkin in pieces (small)
2 garlic cloves
100gr of dried tomatoes (not drained in oil)
100gr of black olives (pitched)
50gr of almonds
4 tsp fresh herbs (I used thymian and majoran)
Just put all the ingredients (not the olive oil) in a blender
Blend until smooth, or leave it big grained as I did)
Put in a glass jar,add the olive oil and mix
Store in the fridge. Will conserve (no it won’t!!) for one month.
Perfect on a piece of bread. Can you imagine on a bruschetta?
It is very nice also on grilled vegetables, or steamed ones.
The original recipe said fresh goat cheese, 2 tbps of cream and no almonds.
Tapenade di Zucca e Pomodoro
100gr di tofu
200gr di zucca cruda a pezzi
100gr di olive nere denocciolate
100gr di pomodori secchi (non sotto olio)
50gr di mandorle
2 spicchi d’aglio
4 cucch di olio di oliva extravergine
4 cucchiaini di erbe aromatiche (ho usato timo e maggiorana)
Tutto nel frullatore (tranne l’olio), frullate finchè
non vi viene un purè, oppure lo lasciate come ho fatto io più grossolanamente.
Versare in un vaso e aggiungere l’olio. Mescolare.
Tenere in frigo. Si conserva per un mese (seeee, nn è vero, finisce prima)
Provatelo sulla bruschetta, con delle verdure grigliate o al vapore.
nella ricetta originale c’era formaggio fresco di capra, 2 cucchiai di panna e niente mandorle.
This goes to my dear friend Simona of Briciole
Hosting this week.