Mangiare tanto

This week, I suddenly felt a huge pang of homesickness for Italia. It didn't help that Alessandro miraculously replied to my email saying he has not received my Christmas card (merda! turned out he gave me an incomplete address) and has also text me to say he and his friends often spoke fondly of me. The skeptic in me (who also read 'He's Not That Into You') replied saying if he really wants to be with me, he can very well fly down here asap! Don't say only mah, fly here lah if you really want. Corright?

Marco and Anita, fresh from a five-week vacation in India, also emailed to say they've received my article on Barbialla Nuova and asked when I will be back to visit them. I almost sobbed out of frustration, saying soon, I hope. It'd be tricky this year as I have commited to a three-week June holiday spending some precious time with my old pal Brian and the 'gang'. But I'm setting my sights on a three-month 'borsa di studio' (scholarship) to polish la lingua italiana further at either Siena or Perugia next year, and have already 'warned' my business partners who think I'll probably stay in Italia for good this time!

For now, I could only devour updates from mates such as Lorenzo who sent me some pictures of Ciro and the estate which was covered in a thick icy blanket of snow. Oh my, I think I'd freeze my t*ts off if I were to live there! Lori will be going home to Sardinia for the splendid carnivals of Mamoiada (Mammuthones) and Oristano (Sartiglia) from 20 February to 1 March, where there is a horse competition and a procession of old masks. Benissima!

Elena had also been such a sweetheart by helping me find some information on 'appartamenti affitti' for my colleague's brother, who's going to spend 6 glorious months studying in Milano. Barely into their first honeymoon year, she and her husband Alberto are expecting a baby in Settembre! Congratulazioni, bella!

Anyway as a tribute to Italia, I cooked up a feast of my favourite dishes over the weekend to whet my appetito and here are some recipes and pictures for you to salivate over:

Classic Italian Caprese Insalata
Ingredients
1 packet of fresh buffalo mozzarella, sliced
1 large ripe tomato, sliced
1/4 cup of fresh basil leaves
Salt & fresh black pepper to taste
1 tablespoon extra virgin olive oil

Method
1. Overlap slices of tomato with slices of mozzarella and basil leaves.
2. Sprinkle with fine salt and freshly cracked black pepper, and drizzle with olive oil. Perfetto!
Notes: Don't mess too much with this classic recipe; if you want, add some rocket leaves on the side and a twist of lemon. You can also use cherry tomatoes and chopped mozzarella for a modern presentation.

Spaghetti con granchio, pomodoro e capperi
1 cup fresh cooked crabmeat
1 large fresh peeled tomato, chopped
25g sundried tomatoes, chopped
1 tablespoon capers di sicilia
1 clove garlic, minced
1 teaspoon oregano, dried or fresh
1 fresh red chilli, chopped or 1 teaspoon chill flakes
Salt n black pepper to taste
3 tablespoons olive oil
Spaghetti (cook pasta in boiling salted water for 8 mins or til al dente)

Method
1. Heat olive oil over moderate heat in pan and fry garlic till fragrant.
2. Add fresh tomatoes, sundried tomatoes and capers, and fry for about 5 minutes.
3. Add oregano, chilli, crabmeat, salt and pepper to taste and cook for another 3 minutes.
4. Add the cooked spaghetti to the pan and mix well with the sauce, e mangia adesso!