Happy unofficial-start-to-summer!
I can get a bit stuck on a dish that strikes my fancy; currently that’s the dish shown above — which I’m guessing will enchant me all through the summer. I’m also imagining that pasta salads will be my friends through the hot months, and lots of peaches — usually eaten out of hand, but when friends show up, maybe roasted with amaretto and dolloped with mascarpone or a scoop of vanilla ice cream.
My present fixation began pre-season, when I happened upon a clever spin on the classic northern Italian dish vitello tonnato — sliced cold veal in tuna sauce — in Giulia Scarpaleggia’s delightful new cookbook Vegetables the Italian Way
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