Nadia’s Long lunch

Nadia’s been entertaining family visitors and new Italian friends at the Umbrian villa she’s rented for the northern summer – often serving up a long and relaxing lunch in true Italian style. And in typical Nadia fashion, she’s found a way to pull it all together with minimum time in the kitchen.

Although this sumptuous spread might appear complex, each recipe is surprisingly simple and, as is the Italian way, allows the produce to shine. From tomatoes topped with herbs, lemon and olive oil, to radicchio and beans grilled on the barbecue and homemade pesto stirred through pasta, all that’s needed are the freshest, most flavourful ingredients.

ANTIPASTI

Eggplant parmigiana

Ready in 30 minutes | Serves 6 as a starter | GF

We’ve been eating A LOT of eggplant in Italy. We have it growing in the garden (it’s the most gorgeous thing when you spot a bright purple eggplant bulging from a flower bud) and, if we need more, our local vegetable farmer will literally go out into his field and pick them for us when we stop by for our regular fruit and vege supplies. I love this simple dish of grilled eggplant, tomato passata, mozzarella and basil – it’s Italy on a plate!

1 large or 2 medium eggplants
Olive oil
1 cup tomato passata
2 large balls fresh mozzarella (cow or buffalo milk), sliced or shredded
¼ cup finely grated parmesan
Leaves from 1 sprig rosemary
Handful basil leaves

1 Preheat pizza oven or oven grill.