On a windy and sunny Saturday our kitchen is the coziest room to spend some time in. Living in a typical appartment on the first floor the kitchen connects us with the life of the courtyard. It might feel like ‘una giornata particolare’ scene (small scale) in 2017. Everybody can hear and smell what you are doing and we can listen to the conversations of the neighbours. In three hours time I prepare the dinner for tomorrow which I will explain then and the dinner of tonight. This may seem a lot but it will give us time tomorrow to go to the nearby coast with some friends to enjoy the sun and wind over there and to serve them a dinner upon our return.
The menu of today will be rather simple. Reading Donna Hay’s book gave me the inspiration. A gorgious salad with pumpkin, red onion, pomegranate and farro. For 2p, put 700 grams of butternut pumpkin cut in equal wedges, 1 big red onion also cut in equal wedges, 4 garlic cloves unpealed, 2 table spoons of a sweet balsamic vinegar or reduced juice of pomegranate (which I use instead of pomegranate melasse), a chopped spicy little pepper, 1 table spoon of smoked paprika powder and some salt and pepper all together on baking paper on an oven plate. Bake at 180° for 30-40 mins until the vegetables are soft tot eh bite. Cook the farro (120 grams for 2). Mix the farro with chopped parsley and a little bit of mint. Serve the roasted pumpkin and red onion with the farro, the seeds of a pomegranate (remember spanky spanky ;-)) and crumbled feta cheese (marinated in olive oil and dried basil).