Tagliatelle with Roasted Mushrooms and Chive Pesto

This pasta dish is a vegetarian’s delight. Chives, typically used as garnish, add a nice herbaceous and bright flavor to the pasta. Cremini mushrooms, also called baby Portobello or simply Italian brown mushrooms add the meatier touch.

Do not prepare chive pesto in advance. Chives will loose their emerald green color and turn dull green.

Penne with Roasted Eggplant

Eggplants are an excellent pairing to pasta. Their nice texture and capacity to absorb flavours make them a great substitute for meat. Sun dried tomatoes enhance this vegetarian option or light summer meal.

Mozzarella di Bufala Salad

We had dinner in late March in a small B&B near Triora in the mountains of Liguria, about 1/2 hour drive northeast of Ventimiglia. We arrived rather late in the evening and Dona Guiseppa was kind enough to prepare this simple but very tasty dish. We had some of her red wine and the crusty bread from the local bakery – delicious!

Green Beans Provencal

A simple salad, refreshing and so typical of the Provence. This dish can be prepared one day ahead. Kept refrigerated it is served at room temperature, ideal for parties.

Asparagus with Tomato Vinaigrette

Choose your asparagus spears well and you will be rewarded. Look for spears that are firm and have a glossy green. Avoid any dry and wrinkled ones. Tips should be upright and green, not looking tired.

Serve on its own or as a side dish to grilled meats.

Spinach Omelette Provence Style

In the Provence this dish is called Troucha, which means omelette. You can use spinach greens or Swiss chard for this dish.

My recipe comes from Toulon and adds anchovies for an extra kick. This turns a rather mild dish into a wonderful light lunch choice, which can be accompanied by a simple green salad.