I am finding myself sitting down for the first time in months to write as I look out onto a beautiful sight, it is not the stunning vistas of Ravello / Amalfi Coastline which we have just spent 3 days in, nor is it the relatively undiscovered Paestum Archaeological Site, that is at least by the Bloomer/Lee/McDonald Family standards. It turns out that every Italian friend I know, has heard of, seen them or visited these ruins.
Ironically for such a well-travelled family, we now just look like the “Ignorati of London”. A collective slap of the foreheads can be heard for miles around like the peal of Italian church bells.
The beautiful sight of which I speak but will NOT have an accompanying photo of is my wife & mother-in-law sat in deep discussion over the development of our child, in week 6 of his life. TBH is performing the most brilliant of multitasks as she drinks water, checks the Wonder Weeks App, talks with absolute certainty and love of our child’s growth all whilst breastfeeding him. MoTBH (Mother of The Better Half) – is simultaneously treating herself to a White Wine Spritz garnished with a heathy slice of Amalfi lemon, reading the New Scientist magazine & sterilising baby bottles.
Whilst this view is equal parts chaos and love, I find it utterly charming that in only 5 weeks of life as parents we find ourselves growing closer with our own. My parents having spent the weekend before our holiday providing the much need respite care for Rufus - performing nappy changes, baths, dress adjustments for weddings, making baby pee tents (parents of boys will understand the equal parts hilarity and dread of being hit by ‘The Sprinkler’), winding the baby and fulfilling our basic needs for delicious food and wine.
But enough of this overt display of affection it's desired effect of inspiring me to write has been achieved; let’s discuss some food, specifically the local delicacies I have tried already and the dish I put together for a family lunch, with my food brain going wild with excitement yesterday, it is something I am very proud of and I hope you give it a try.
Ricotta Cheese, Buffalo Whey, Zucchini Flowers & Anchovies
A riff on the classic stuffed zucchini flowers, but the intention is to keep as much vibrancy and crunch from the flowers as possible, the frying and cooking of said flora has a tendency to destroy the inherent flavour of these beautifully peppery and bright tasting vegetable.
The dish itself without a doubt, tastes as good as it does because of our proximity to where it is being grown/produced and its subsequent freshness. This idea of 'Holiday Taste' and the prophetic phrase, uttered by many which follows on their return from Holidays.
"It tastes much better when you're there" and cue the inevitable eye roll from your friends...
Consequently most storage cupboards in people's houses are filled with half drunk bottles of Pastis, unopened Retsina Wine and a positive smorgasbord of White Spirits from every corner of the globe (insert Cachaca, Grappa, Palinka, Raki, Arak, Pisco, Eau de Vie, Moonshine, Poitin or Gordon's at your preference).
It's my belief you will be able to replicate this dish back in the UK or anywhere in the world where you have a solid international greengrocer but if you find yourself in the South of Italy, close to these constituent ingredients – give it a go, it will not disappoint.
Ricotta Cheese, Buffalo Whey, Zucchini Flowers & Anchovies
(Serves 2 hungry people or 4 people as a side dish)
200g Ricotta
Small Handful Basil
Small Handful Parsley
¼ Amalfi Lemon Zested & juiced (½ to a whole Lemon anywhere else in the world)
50-75ml Buffalo Mozzarella 'Whey' (NB/ the water in which it is sold which can just be buffalo milk, water & salt - alternative: cold water)
25ml Extra Virgin Olive Oil
10 to 12 Zucchini Flowers
5 or 6 Anchovies
Salt & Pepper to Taste
More Olive Oil to garnish
1. Mix Ricotta, whey, olive oil & lemon juice into a bowl, this should resemble a thick pancake batter
2. Slice your herbs finely, but try not to mince them too much, you don’t want to leave the flavour of the herbs on your chopping board and mix them well into the ricotta mix.
3. Season the Ricotta with salt & pepper – be gentle with the salt, as you have anchovies for the extra salinity
4. Arrange in a bowl – with a layer of Ricotta first, then flowers in a concentric circle, more Ricotta in the middle, anchovies in between the flowers, more Ricotta on top.
5. Finish with a grind of pepper and a drizzle of oil.
6. Eat with warm bread and cold white wine. (Verdicchio would work well)
7. Apologise to any Italians you may know for combining dairy with fish, but certain exceptions should be made when it tastes this good.
All the best
Goose