My Italian family seemed to only know of one dressing: olive oil and balsamic vinegar. Fair enough, when you’ve got a mixture of incredible produce — fresh crisp lettuce, sweet juicy tomatoes and soft luscious mozzarella — all it should be accompanied by is some high-quality extra virgin olive oil and balsamic vinegar to emphasize their flavors. And some Maldon salt. That’s it. And you know what? Really good extra-virgin olive oil alone sometimes is all that is necessary to perk up pretty much anything from a steak to an ice cream. That said, if you’re serving a feast of dishes all dressed with olive oil, you’re a lazy bast*rd.
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Tag preserved lemons
Preserved Lemon & Sumac Risotto
Hi, how are you? You’re reading the first ever post on fork this. You may or may not know, but I had another blog, Happy Belly, and after 5 years of that I’ve decided to do a more… “grown-up” blog..? “Proper”, “mature”, “sophisticated” – I don’t really know what adjective I’m looking for. Making it”grown-up”, however, has been a process of immense stress and frustration. I should have done more research before I just dived in with my credit card. With the first blog it all seemed to just fall into place, like I don’t recall spending days on finding the right font.
Anyway, here I am with a fresh start!
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