It isn't Italy
For the food in Italy
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;
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
And creamy scrambled eggs
(Husband Jim said that they were as good as the ones at Savioa and Jolanda!)
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
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