28 August 2011

Dreaming of Italy with a Simple Salad

Tonno e fagioli


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Roads shouldered by enclosing walls with narrow
cobbled tracks for streets, those hill towns with their
stamp-sized squares and a sea pinned by the arrow
of a quivering horizon, with names that never wither
for centuries and shadows that are the dial of time. Light
older than wine and a cloud like a tablecloth
spread for lunch under the leaves. I have come this late
to Italy, but better now, perhaps, than in youth
that is never satisfied, whose joys are treacherous,
while my hair rhymes with those far crests, and the bells
of the hilltop towers number my errors,
because we are never where we are, but somewhere else,
even in Italy. This is the bearable truth
of old age; but count your benedictions—those fields
of sunflowers, the torn light on the hills, the haze
of the unheard Adriatic—while the day still hopes
for possibility, cloud shadows racing the slopes.

~by Derek Wilcott
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Simple, basic salad in the Italian way...

**Tonno e Fagioli**
  • 1 6 ounce can water packed tuna (drained and flaked)
  • 1 19 ounce can cannellini beans (drained and rinsed)
  • 1 small red onion (chopped)
  • 1 clove garlic (chopped)
  • 1 handful chopped parsley
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon Dijon mustard
  • salt and pepper to taste
  • 1 handful salad greens
1. Mix the tuna, beans, onion, garlic and parsley in a bowl.

2. Mix the olive oil, lemon juice, mustard, salt and pepper in a bowl.

3. Mix the dressing and the tuna and beans. Top it all on a bed of salad greens.

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison. Best Blogger Tips

17 comments:

  1. Simple, but oh so scrumptious! I am too dreaming of Italy...

    Cheers,

    Rosa

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  2. What a beautifully written post and this recipe sounds delicious! Hope you're having a wonderful weekend:)

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  3. Vall this sounds tasty and lovely! gloria

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  4. What a beautiful poem! It certainly captures the essence of Italy and also of this lovely dish!

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  5. Thanks for sharing the poem, Val: it's beautiful. And your tonno e fagioli is a very nice summer dish.

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  6. I hope the process and the recipe is included :)I want to try and cook it for my husband.

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  7. Val, this looks so good, and good for you too. Perfect summertime fare! Thank you for sharing it. xo ~m

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  8. What a beautiful piece. Thanks for sharing. Just 40 days to go till I'm there....

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  9. A delicious tribute to Italy!

    Best,
    Bonnie

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  10. Looks so good! Sometimes simple is best

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  11. Beautiful salad. and though water packed tuna is bait lighter I always have followed Mrtha Stewart's a dice and buy Itakian brands packed in olive oil. transformative! You just have to eat a bit less of it. GREG

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  12. I'm dreaming of Italy also. What a nice salad that you are sharing Val.

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  13. YUM - only 5 weeks until I head to Italy. :-)

    I bet that this would taste amazing with that wonderful Italian tuna packed in olive oil. MMMMM I think I have all of the ingredients at home now.

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  14. I am so jeolous Jerry. I have to work 6 days a week for the next year to reward myself with a trip to Italy next fall. I don't want to wish a year away, but I am tempted.

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  15. is it possible to dream of a place you've never visited? because i do it all the time, and italy is high on that list. lovely salad, val. :)

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  16. How wonderful to have a trip to Italy planned!

    This salad recipe just might become my dinner tonight!

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  17. Ah, a great recipe to have on hand! Will be there in in just a few weeks to begin work~can't wait!

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Welcome to my home. Thank you so much for choosing to stay a while and for sharing our lives through food. I appreciate all your comments, suggestions, daily encouragement and support.

Val

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