Eataly

It isn't Italy

It's Eataly

For the food in Italy

is fantastic.

When we travel, we often bring back favorite flavors and tastes.

This trip to Italy was no exception.

In Venice, we stayed at

A wonderful hotel

on the Grand Canal

It was luxurious

And the breakfasts were amazing.

For besides the traditional Italian fare

of yogurt;  meats, cheeses and breads;  cereals;

croissants 

They also served

bacon and eggs

The best bacon (and I'm not sure that I can recreate that)

and really good creamy scrambled eggs

Saturday morning, our big breakfast

Included bacon

And creamy scrambled eggs

(Husband Jim said that they were as good as the ones at Savioa and Jolanda!)

The method?

Slowly stirring well beaten eggs and butter in a bowl over a pot of simmering water.

And for lunch that same day?

White bean and tuna salad

And although we didn't eat it in Italy, it definitely is an Italian salad

And with a bottle of Pellegrino

Made a great Saturday lunch.

The recipe came from Richmond, Virginia friend and travel mate, Pat, 

who found it years ago in the

Time Life series - "Foods of the World" - Italian Cookery

She graciously shared the recipe 

It's a good salad but what's even better is that it is an easy salad!

Pat's White Bean and Tuna Salad

4 c. cannellini beans (canned but you can cook dried ones if you wish)

1/4 c. oilive oil

1 T. lemon juice

1/2 t. salt

pepper

1/4 c. scallions

2 T. chopped  parsley

7 oz. can tuna in olive oil (Trader Joe's)

Drain beans, wash in cold water, then drain again.    Pat dry and put in a bowl.

Combine olive oil, lemon juice, salt and pepper and pour over beans.    Finely slice scallions and

add along with parsley to the beans.    Gently mix.

Pour bean mixture onto a platter.

Drain tuna, fork into chunks and arrange on top.

Dolly is still very happy that we're back

And she likes the Italian custom of an afternoon siesta!

It's Monday and I'm joining Yvonne at Stone Gable for What's On The Menu Monday