Linderhof


Gardening, Cooking and Decorating on the Prairie of Kansas


Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Sunday, March 10, 2013

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

3 comments:

Lavender Cottage said...

That's interesting to cook scrambled eggs in a pan over simmering water, they look goog.
I could eat different kinds of beans every day but my hubby doesn't care for them, and I have put tuna on top before.
An afternoon siesta should become part of the daily routine, especially for retired folks that can spare the time.
Judith

On Crooked Creek said...

Martha,
Interesting how the Italians make their creamy scrambled eggs!!! I use cream in mine to achieve the creamy consisitency! The salad looks simply divine!!!
So glad that you have precious memories of Italy!!!
Fondly,
Pat

Southerncook said...

The salad looks delicious and I think I will make it soon. I know Dolly is so happy to have y'all home.

Carolyn