Melissa Pellegrino and Matteo Scialabba were at the Wilton Library Wednesday night talking about the cookbook based on their travels in Italy, The Italian Farmers Table. It's packed with recipes -- 150 in all -- that the two said can easily be prepared here.
Pellegrino suggested Tomatoes With Parsley and Aioli (below) because its good and seasonal.
1 cup flat-leaf parsley, packed
1 clove of garlic, peeled and roughly chopped
2 large eggs
2 teaspoons lemon juice
1 cup canola oil
4 large, ripe tomatoes
Pinch of crushed red pepper flakes or cayenne pepper
Mix the parsley, garlic, eggs and lemon juice in a blender and puree until smooth. While the blender is running add the canola oil until it reaches a creamy, mayonnaise consistency. Next, cut the tomatoes into thick slices and season with salt and pepper. Drizzle with the aioli and serve.
Click here to follow Daily Voice and receive free news updates.
