If you have not heard of this group of hotels, then you are in for a real surprise. This franchise has hotels all over Europe specializing in romantic getaways, spas, wonderful food and dinning as well as, stunning surroundings. I suggest ordering their catalog so you can see for yourself the smorgasbord of choices! If it is possible, at least for this creature, I will try to organize my business trips around staying in one of these hotels. You definitely get value for your money and are in lovely historical environments always family owned and operated so there is a nice sense of friendliness, lacking in the large hotels.Romantik
Just got back from a quick trip to the Val d'Aosta, and man do I have some great information for you! How can anyone not be amazed at those Alps, the Roman history of Aosta itself and the ancient door/arch to the city built 25 BC... So hold on to your knickers because I have lots to share. :-)
This has been the month of chocolate mousse for some reason of course I am super cheating because I have found a 2 minute package from Lindt! These are amazing and come in two if not three flavors...cannot remember (brain fart again). All you add is milk and whip (no, not me even though I have been very remiss lately with my recipes and cooking).:-)
As the hot season approaches, the desire for fresh and cool is right up there with finding a way to pay off all debt in one's life ;-) and last week I tried out an old Etruscan recipe and had to wing it. This is not a cold pasta sauce but it is SUPER simple. All you need is fresh mint, walnuts, garlic, olive oil and the real thing, parmigiano reggiano or grana padana.
For all you seasoned cooks, you just have to guess on the portions. I used quantities I would use for two people making garlic, parsley and oil pasta.
Choose a long pasta, linguini, spaghettini, pici, spaghetti, etc.
For two: 15 - 20 leaves of fresh mint approx. 2-4 cloves garlic depending on tastes ultra finely chopped walnuts about (4 whole ones) olive oil extra V, enough to make a sauce to cover the pasta.
Crush the garlic into the oil and begin to saute very slowly. Finely chop the mint and add to oil mixture and saute about one minute on very low heat take off the heat.
Cook the pasta in salted water, (must use some salt in the cooking otherwise pasta is just flavorless with the sauces). When al dente, drain and quickly toss into the pan of garlic, oil and mint that you will have deftly put back on the fire just seconds before draining the pasta. Saute high for 2 minutes or less tossing the walnuts into the sautee mix.
Serve in warm bowls and garnish with the parmigiano. Serve with a fabulous frizzy white summer wine from the Veneto region or even a Prosecco would do well with this. Buon appetito!