When tomatoes are in season a fresh Tomato basil and pruto pasta is the way To go Sizzle chunks of tomato and garlic With a little bit of salt just long Enough so the tomatoes become tender a Little Saucy just add in a generous Handful of fresh basil dollop creamy Ricotta over the top and drape melts in Your mouth pruto over that
Have you ever wondered why most of the Vinaigrettes in the grocery store are made with 10, 20, sometimes even almost 30 ingredients? I remember growing up in Provence watching my mother whipping vinaigrettes before every single dinner. She would mix in a giant bowl, delicious extra virgin olive oil, a robust aged vinegar (the flavor would depend on the main dish), sea salt and pepper and voila! I decided to do the same thing for my family and friends more than 20 years ago here in this beautiful country. And Provence Kitchen® was born. Stay tune for more articles and wonderful family recipes..
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