So, summer is seriously upon us and along with the growing number of blooming pots on my deck, the idyllic surroundings of my finally-abandoned-by-the-undergrads college town, and evening gin and tonics, I have been feeling rather nostalgic for Italy. Recently I've experienced a lot of moments of disbelief that I spent seven weeks in Firenze last summer, including trips to Roma, Cinque Terre, Venezia, Assisi, and a few other daytrips. One way to satiate the longing for Toscana is to cook, of course. Using the simple flavors of delicious olive oil, lemon, tomato, and good cheese, I made Rotini with Salsa di Limone, which I highly recommend. It's the perfect simple summer dinner, especially alongside a simple green salad. I suggest a bellini afterwards.
(Note my new Copco enameled stockpot, originally from Denmark, which came to me via Goodwill. That makes the count of thrifted enameled cast iron four: three Le Creuset and one Copco.)