This year, having spent our summer holidays not too far from home the time has come to change perspective, slow things down and take advice on Slow Living to heart, a practice already adopted by many people who are reaping the benefits in their everyday lives.
Relishing the small pleasures, like a lunch in company, a breath of fresh air, breakfast in bed, even boredom, without ever compromising on productivity but rather finding your own rhythm, dedicating time and above all attention to each activity starting from what you do in the kitchen.
Slow Living in the kitchen
A well-prepared table, real food cooked in a simple and healthy way. All too easy to take for granted and which transform the kitchen into a slow space, where you can always find peace.
Eating seasonal foods, cooking from fresh produce as opposed to buying ready-made products. The Slow Kitchen ethos implies a sort of "return to origins in the kitchen".
This also means eating better, discovering the pleasure of dishes linked to the time of the year and the local area, avoiding waste and characterizing your cuisine with original, undervalued ingredients.
It also means creating a veritable ritual around the table, tangible in small gestures like setting the table with care, with a beautiful, fresh tablecloth and a nice bunch of flowers, all to ourselves.
It means taking the time to savor and relish what we have prepared, concentrating on each bite we take, or making time to follow a recipe and appreciating the transformation process as it unfolds in our hands.
Slow Food
Cooking is an excellent way of putting slow and aware living into practice. The Slow Food philosophy is focused on the preservation of culinary traditions, an understanding of how ingredients used in our dishes were produced and avoiding waste.
Cooking becomes an informed experience that engages the senses not only when we eat but also as we chop, kneed and stir
Here is our favorite slow dish for the summer, made from fresh, seasonal and zero waste ingredients: anchovy pie.
INGREDIENTS
|
Classic Puree 700g |
120 gr |
|
Fresh anchovies |
280 gr |
|
Basil |
to taste |
|
Lime |
to taste |
|
Mozzarella |
100 gr |
|
Evo oil |
to taste |
|
Bread |
20 gr |
|
Purple potatoes |
120 gr |
|
Salt |
to taste |
METHOD
Clean and debone the anchovies. Peel and finely slice the potatoes then blanch them for 30 seconds. Cut the mozzarella into pieces and cook the Pomì classic puree for 15 minutes with oil, basil and salt. Assemble the pie by creating three layers of potatoes, anchovies, mozzarella and tomato. Bake in the oven at 180° for around 12 minutes. Complete the recipe by adding the crumbled stale bread, previously browned lightly in a pan with some oil, salt and a grating of fresh lime.
