Unassigned
July is a month of memories sandwiched between June when the current season is just dawning and August when cool nights begin to creep back in. A lot of Chicagoans find this month’s heat unbearable, but I welcome the remembrances it sparks of my fondest summer moments, everything from recent vacations with my family to childhood days.
I’ve rummaged through memories to find inspiration for recipe preparations at Quartino. I have adapted some of my favorite childhood dishes and those my own family has enjoyed over the years.
Among my childhood memories are Scarola e Fagioli which is braised escarole simmered slowly with Cannellini beans. Several favorite summer salads include Dandelions and Shaved Celery Hearts with Radishes, Minted Grapefruit Segments and Calabrian Chili Oil or Escarole with Warm Potatoes, Roasted Cherry Tomatoes and Shaved Grana. One taste of these authentic Italian preparations simply sum up the spirit of summer to me, which are relatively light but packed with potent flavor, a combination I find very appealing in the sweltering heat.
However, we do purchase and offer directly from Italy, in fact from Campania, Mozzarella di Bufala for our Insalata di Caprese, which we serve an embellished variation of vine ripened tomatoes, extra virgin olive oil, fresh garden basil and aged balsamic vinegar. The intention being to allow you to enjoy as you would any fireworks show, with a bang!!
