Buon Giovedi Amici!!
I'm running a bit late today- so sorry- but it's the first day of school which brings mass chaos to Casa Bramasole.
And in the midst of teenage angst over what to wear, adolescent boys trying very hard to look "cool" on the middle school bus, realizing that the 350 dollars worth of school supplies I bought doesn't include ANYTHING on the list they got from their teachers (do they even REALIZE that I am being asked to buy THREE scientific calculators at 80 dollars each to hand to 3 kids who get lost on their way up to bed at night) AND the stress of sorting through 4200 square feet of household possessions- I got a call.
Dear, dear friends who we haven't seen in quite some time were driving through town on their way back to VA. "Can we drop by?"
OF COURSE!! Vieni! Vieni!!
Time to dig through the fridge and come up with a quick, light dinner.
They love the beach. Seashells and candles- check!
Shells for crab mousse, starfish for the salad- check!
Raw cut burlap runners over antique knotted lace- check!
Fresh hot bread- check!
I love a table made of natural elements- and so easy!- Check!!
Quick Shrimp and Summer Veggie Bisque- Check!
Served in clamshell bowls- perfect
White Bean and Tuna Pasta Salad- Check! (and YUM!)
Neither one of these are specific recipes- just a blend of simple, fresh ingredients. I'll just tell you what I did today
White Bean and Tuna Pasta Salad
1 pound pipette pasta- cooked, drained, rinsed in cool water, and drained again
3 cans Italian tuna, packed in olive oil (this tuna is SO worth the slightly higher price)
2 cans cannelini beans, drained and rinsed
1 small jar capers, drained and rinsed
red wine vinegar
fresh ground black pepper
1/2 red onion, very thinly sliced
2 pints grape tomatoes
OPTIONAL- Italian oil-cured olives (I was all out)
Drain the tuna, saving the olive oil in a small bowl. In a medium bowl, gently mix the tuna, beans, onions and capers. Squeeze the lemon juice over and toss. Mix all into the cool pasta. In the reserved oil,whisk the red wine vinegar. Pour dressing on the tuna mixture and mix in the tomatoes. Taste and season as needed with salt and pepper. I garnished the top with a chiffonade of basil and tarragon
Quick Shrimp Bisque with Vegetables
I made a quick roux by melting 1/2 stick butter and whisking in 1/4 cup flour. Then I whisked in about 1/2 cup red wine and about 1/4 cup tomato paste. Very slowly whisk in 4 cups (a 32 oz box) of seafood stock. Bring to a simmer, stirring frequently and simmer for a few minutes. Stir in about 1 cup of cream (or half and half). Set aside. In a separate skillet, I melted abot 3-4 tblsp butter and sauteed 1/2 an onion (VERY finely chopped), 1 stalk celery (sliced very thin), 2 small zucchini, chopped, about a tblsp of thyme leaves, and a handful of very thin asparagus spears (trimmed and cut in 1 inch pieces). Saute till veggies are tender. Throw in about 1/2 pound of grilled or sauteed (cooked) shrimp and stir to warm. Add the veggie shrimp mix to the bisque and warm slowly
Time to Eat!
We're linking up to Tablescape Thursday - Susan's fun party at Between Naps on the Porch
Come and have some fun
Tutti a Tavola!!
See you tomorrow for Foodie Friday at Gollum's- come join us!
Buon Cibo, Buon Amici,
Pattie and Allie