Crostini with artichokes
Simplicity is always key. Especially during the summer months... when in Venice the air gets so damp that it is hard even to breathe. Once upon a time I used to love summer, but since photography has become a major part of my life I have changed my mind, preferring the milder spring and autumn, with their soft light and warm but kinder shades.
I go to museums throughout the year, but in this period these places become a true shelter. So what I do is get the shopping done in Rialto very early in the morning, or anyway by 9 am, prepare something simple at home so I don't have to cook in the hottest hours and then head out and, when I am not working, either escape to an island or hide inside a museum.
In this post, I am sharing some photos from the magnificent Ca' d'Oro, which is currently undergoing an important renovation and is not entirely visitable, and a simple recipe that is ideal for a light summer lunch or as an aperitif: crostini with sautéed artichokes, Leccino olives and a delicious parsley pesto.
The Ca’ d’Oro is one of the most outstanding late Gothic palaces in the city, famous for its beautiful courtyard with an important mosaic pavement, which may seem very ancient but was actually made by the Baron Giorgio Franchetti, who donated his collection of furniture, paintings, medals, tapestries, bronzes and sculptures in 1961. His donation was eventually enriched with other artworks coming from suppressed or demolished religious buildings and from the Gallerie dell’Accademia and the Archaeological Museum.
Inside, the most known painting is probably the San Sebastian by Mantegna, always a marvel, although I have to say that I enjoy also the lesser known portraits of the late XVIII century by Alessandro Longhi.
Every time I go I spend a good ten minutes outside in the terrace, overlooking the Rialto market, watching boats pass by. I also like to spend time in the courtyard, with its unique windows. I think I am very lucky to live in such a beautiful city, so rich in art and architecture and I definitely recommend visiting if you have the chance. These mornings or afternoons spent wandering inside these galleries make me feel happy and relaxed, sheltered from the crowds outside and from the harsh sunlight...
How perfect to end the experience returning home only to find some good food ready, just waiting to be eaten... and a cold bottle of wine in the fridge! Last but not least, the company of Vittorio, my husband. Because sharing is what makes everything so special and, besides... he always appreciates what I make :) And I hope you will too!
RECIPE
TOASTED BREAD WITH SAUTÉED ARTICHOKES, BLACK OLIVES AND A PARSLEY-LEMON-AND-GARLIC PESTO
Ingredients (for 2):
4 slices of bread, toasted
15 baby artichokes, here called botoi
2 clove of fresh garlic
1 lemon
10/12 Leccino olives, or any black olive of your choice
a batch of parsley
salt and pepper
e.v.o. oil
Method:
For the pesto: roughly chop the parsley and put in a pestle with a finely chopped clove of garlic, a pinch of salt, some black pepper, the juice of half a lemon and a generous amount of e.v.o. oil. Work until you obtain a nice creamy pesto (if you prefer using a hand-blender, keep in mind that the parsley will tend to taste a little bit more bitter). Once ready, keep aside.
Remove the leaves from the artichokes, slice in 4 and let soak in a basin with water and a little bit of lemon. Heat a pan, add a few drops of oil, the crushed clove of garlic and the artichokes. Cook for about 8/10 minutes, adding drops of water when the pan seems to get dry. When ready, grate some lemon zests.
Now spread the pesto on the toasted slices of bread and top with the artichokes and the Leccino olives.
Great as a summer aperitif, served with a dry and cool white wine like a Soave or a Malvasia.
