Garden
   Bounty



Tamara Milstein  












































 







As a child, I was fascinated by the gardens of our Italian
neighbors. Summers of a seemingly never-ending supply of tomatoes,
zucchini, beans, herbs and dew-kissed broccoli, cauliflower, and
cabbage during the cooler months linger in my memory.


I spent many happy childhood days with the heady fragrance of tomatoes, zucchini and basil in the vegetable gardens of our
neighbors . They
were always brighter and tastier than the supermarket variety purchased
by my mother. I learned how a few  garden ingredients could create a
simple but divine salad, a sublime pasta sauce, or a sugo (a
basil-scented tomato sauce to be stored for the cool months ahead).






















These days, I tend to my own vegetable garden. Every gardener knows that
a home-grown tomato is never perfectly round or smooth skinned, but its
taste is perfect. Pick up a bunch of basil and you have the main
ingredients for a fresh feast.  A basic salad of rocket leaves
(arugula), shavings of parmesan cheese and a simple red wine vinaigrette
will round out the meal perfectly.

 



































  




For dessert, choose some summer peaches. Cut them in half and
gently remove the stone. Sprinkle brown sugar and cinnamon over the cut
surfaces and grill until golden and bubbling. Serve with some thick
cream or a scoop of coconut ice cream.



















 
 
  

Bruschetta


As with so many delicious Italian recipes, Bruschetta originated in the
fields of Tuscany. Tomatoes and basil grow wild and are picked by
villagers on their way to work at the town olive press.  Add some
home-baked rustic bread and a drizzle of rich, fragrant oil and you have
a slice of perfection. 

This recipe is from a tiny, family-owned
trattoria in the hills of Verona, where the vegetable gardens resemble
those of my memory.


6 slices of day old Italian bread, cut 1.5 cm. thick

400 g fresh ripe tomatoes

1 small spanish onion, finely chopped

20 fresh basil leaves, torn

1 garlic clove

salt and freshly ground pepper

good quality olive oil


Finely chop the tomatoes into dice and mince the garlic. Slice the basil
leaves into strips. Mix the basil, tomatoes, garlic, and onion in  a
small bowl, season with salt and pepper to taste and set aside.


Brush both sides of the bread with a little olive oil and grill or
barbecue until lightly toasted on both sides. Make sure to watch
carefully as the bread can burn very quickly.






























  
















 


When the bread is ready, stir one tablespoon of olive oil through the
tomato mixture and gently heap onto the bread slices. Sprinkle with
freshly ground pepper and, if desired, drizzle a little extra
virgin olive oil over. Serve immediately.




 


















Tomato and Basil Risotto


This is a simple risotto, but the flavors are rich and
satisfying. If you are lucky enough to have any leftovers, you can shape
them into small croquettes, dip them in egg and breadcrumbs and then fry
for an al fresco snack.


1 tablespoon butter

1 tablespoon olive oil

1 finely chopped onion

1 1/2 cups Arborio or Vialone Nano rice

1 liter basic vegetable or chicken stock

1/2 cup of dry white wine

6 roma tomatoes

8 sundried tomatoes

20 fresh basil leaves, cut into strips

2 tablespoons butter or 2 tablespoons Marscarpone cheese

1/3 cup grated parmigiano


Bring the stock to boil and leave on a low flame. Heat the butter and
oil in a large saucepan and add the onion. Saute until the onion is
transparent then add the rice and stir to coat. Add the wine and stir
well while simmering, allowing the wine to be absorbed before adding any
more liquid.


Begin adding the stock, one ladle at a time, stirring well after each
addition and allowing all added stock to be absorbed before adding any
more stock. About halfway through the cooking, add the tomatoes,
chopped, and the basil and stir well. Continue to add stock until the
rice is still firm to bite, and most (or all) of the liquid has been
absorbed.


Stir through the parmigiano, butter, or Marscarpone and freshly ground
salt and pepper to taste. Serve immediately.






































Tamara Milstein is
Australia's expert on risotto.  She hosts a Web site devoted to cooking
called Tamara's
Kitchen.



























Back to Fillet



















Copyright © 1996, 1997 Fillet, Inc. All rights reserved.