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Who doesn’t love our chef Lucia’s lunches, a highlight of every working day. Genuine cooking, based on fresh ingredients. http://www.lameridiana.fi.it/tuscany_gourmet_wine_cuisine.htm

Ceramic sculpture of a hen laying an egg made by Lisa Nocentini

Kilometer Zero –that’s  the title of this funny clay sculpture by Lisa Nocentini, but it’s also  a standing expression for freshly grown, local products. (Lisa has been an exhibiter at the annual ceramic sculpture show Concreta, organized by La Meridiana http://www.lameridiana.fi.it/ceramic_culture_concreta_2008.htm#nocentini)

During winter, when it’s quite around here and there are no workshops and therefore no exquisite meals prepared by Lucia, the staff needs to prepare quick, simple, nutritious and delicious meals on their own.

Roman and Alessia harvesting fresh vedgetables in the garden of La Meridiana International School of Ceramics in TuscanyHungry Pietro Maddalena eating freshly prepared spaghetti out of a ceramic bowlVarieties of genuine Italian pasta

During winter, when it’s quite around here and there are no workshops and therefore no exquisite meals prepared by Lucia, the staff needs to prepare quick, simple, nutritious and delicious meals on their own.

Here is our favorite pasta with seasonal ingredients even without the abundance of the summer garden:

Pasta con BroccoliFresh ingredient for the favorite pasta dish of the staff of La Meridiana

Four servings

21 oz. / 600 g Broccoli divided in florets

2 medium size potatoes, peeled and cut in small cubes

3 cloves of garlic

7 oz./ 200 g green peas ( frozen)

10 oz./ 300 g pasta ( any shape except spaghetti, even better if a mix of left overs with similar cooking time)

¼ cup grated Parmesan or similar cheese

Abundant extravergin olive oil

Salt

Bring a large pot of salted water to a boil. When water boils, add first frozen peas, then potatoes, pasta, garlic  and broccoli, letting the water come back to a boil between the additions.  Cook according to pasta instructions for al dente. When pasta is almost done, reserve about 1 cup of the pasta water and set aside. Drain, return everything into a ceramic bowl adding grated cheese, a generous amount of olive oil and as much of the pasta water to make the serving smooth and not sticky. Mix well and serve immediately. This recipe allows for much creativity: You may vary the vegetables according to the season, add chili pepper or other spices of your personal preference.

Let us know if you enjoyed this recipe! But if you are more inspired by Lisa’s sculpture you might want to try one of these workshops about figurative sculpture:

Figurative ceramic sculpture showing a  woman with flowers growing out of her body, seated on top of two ceramic bowlsFigurative ceramic sculpture of feminine torso inspiried by ancient fertilyt figuresSmall raku fired eramic sculpture of mare and foal by paperclay artist Lorri Acott

 

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