Little Simple Joy of Quarantine Spring

 

Last week flew away so fast. But while I'm writing now, I'm realising that it was fuller than I remembered: little work, some workouts, an online aperitif, calls with friends, some movies and two series (La casa de papel and Unorthodox - I really suggest seeing Unorthodox: very well directed, a talented actress and rich of food for thought about history, traditions, family and freedom), singing "Bella Ciao" from my balcony.

And I cooked a lot simple dishes. But I didn't take pictures. Blame on me! 

I'll share a list: lentils and nostalgia (with pancetta and tomatoes), two variants of veggie tart (same dought made by water and whole flour and two different stuffing, ricotta courgettes and onions on one hand, ricotta radicchio and leeks on the other), a delicious potato puree, a potage of courgettes and potatoes, chicken thighs marinated and cooked in oven (24 hours marinade: caramelize two tbsp honey and simmer with beer, let it get cold, add some slices of garlic, chili, ginger, salt), chicken breast in your Naked Chef style with fava bean puree, and three tiny cheesecakes with ricotta and yogurt and base made by the disatrous cookies.

It's raining outside tonight. In Italy we are all thinking about "ripresa" "fase 2", the end of lockdown, and the uncertain days in front of us. But it's spring and I accept #ConfinedSpring challange.

So this new week starts with asparagus because Quarantine Asparagus is the New Quarantine Risotto!

My recipe for my Monday dinner is simplest. Four ingredients: a bundle of green asparagus (I prefer those one. I'm sorry, Curator), eggs, oil, salt.

I cooked asparagus as Patricia did but I added only oil and salt.

Me either no asparagus pot.

The eggs were au naturel, no seasoning no dressing. Eggs are one of my favorite food and I think they are perfect naturally salty and tasty.

 I wish a nice week full of calories!