It’s been a few weeks since we’ve posted a new recipe on Due Spaghetti. The pace of summer is supposed to be slower and more relaxed, but June has been a whirlwind so far. On a positive note, we are getting closer and closer to moving back into our house. Our friend Tiet, a true artisan cabinetmaker, is almost done making our walnut kitchen cabinets, and they are beautiful. The hardwood floors are in, and we’re picking out paint colors. If all goes well, we will return from our July trip to Italy and move back in.
We are looking forward to that trip, to spending time with family and friends and to finally slowing down. We’ll spend a week in Rome with Stefano’s family, celebrating the 3rd birthdays of our nephews Davide and Flavio, and catching up with our 8-year-old nephew Damiano. Nonna Maria will have all 5 grandsons home at once, and the cousins will be happy to be together again.
We’ll spend the second week touring Northern Italy. Our first stop will be Trentino, in South Tyrol along a road called the Strada del Vino in the midst of vineyards and wineries. The kids will stay with Nonna Maria and enjoy the pool at Schwarz Adler Turm Hotel, while we will tour the Alois Lageder winery. The next day, we will travel down to Veneto and have lunch with Lucia from Villa Monteleone winery.
Next, we’ll head east towards Piemonte, and Barolo country. We will stay at Albergo Castiglione, with its pool overlooking the vineyards of the Langhe countryside, and visit the winery of Paolo Saracco, producer of fine Moscato and Pinot Nero. Finally, we’ll end our trip in the Cinque Terre, where we’ve rented a small apartment in Riomaggiore right near the sea, from Signora Edi Vesigna.
This weekend we made a summer pasta salad that reflects the the simplicity and the slow pace of the warm months. Smoked salmon is the primary focus of this pasta salad. Chopped celery gives it a mild, cool flavor and lemon zest and juice provides a hint of summertime freshness.
1 box of Farfalle or any other short pasta
200 grams (7 ounces) smoked salmon
1 stalk of celery
Zest and juice of one lemon
1 handful of coarse salt
3 Tablespoons olive oil
Salt and ground black pepper to taste
Place a large pot of water over high heat to boil. In a large bowl, break the smoked salmon into small pieces. Chop the celery finely, and add it to the bowl with the salmon. Add the zest and juice of one lemon, and set aside.
When the water boils, add a heaping handful of coarse salt to the water, and then the pasta. Cook al dente according to the time on the package. Drain the pasta and rinse it well under cold running water, mixing it with your hands until it is evenly cool. Drain well.
Transfer the pasta into the bowl with the salmon mixture. Stir in the olive oil and salt and pepper to taste. The pasta salad is best when eaten right away.
Pasta fredda is the perfect summer time lunch or dinner. Here is another Due Spaghetti pasta fredda recipe you might like.