'18 5月
今回のお客さま、Nさんはこれまでのお客さま以上にマンマの料理レッスンをご希望、
それもいろんな町でそれぞれの郷土料理を習いたいとのことで島を北から南下して
ピエリーナ、ルチア、ガブリエッラ、カルメッラの4人のマンマの料理レッスン三昧。
まずはアルゲーロのピエリーナのレッスンはいつものように海の幸満載のメニュー。
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写真上：パスタソース作り、新鮮なイワシをつぶしながら炒め、トマト等を入れ、
ムール貝の身と茹で汁を足して、、、茹で上がったパスタと合体！
写真下：イタリアではポピュラーな魚、ヒメジをレモン汁とオリーブオイルで
さっと煮ただけのシンプル、でも美味しい！セコンド。付け合わせはそら豆、これまた
シンプルに煮ただけ。アンティパストは口が開いたばかりのムール貝にたっぷりと
レモン汁とオリーブオイルをかけて。他にはいろんな種類のチーズ、カリフラワーも。
写真にはないけど、ドルチェはお手製フラン ディ ラッテ。
あくる日はアルゲーロ周辺やボザに寄り道しながらオリエナへ向かい、ゆっくり。
翌日にルチアのレッスン。これまでルチアにはパーネカラザウ作りの見学、というのを
頼んでいたけど、彼女は郷土料理も得意。双子ちゃんも幼稚園に行ってちょっと手が
離れたので、料理レッスンもしてもらうことになった。
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写真上左から：レッスンメニューじゃないけど、欠かせないパーネカラザウと
アルビーノお手製のパンチェッタとサルシッチャ。見た目は？だけど、野生の
フィノケッティを湯がいたものとリコッタチーズを合わせただけの超シンプルな
一品は止まらない美味しさ！ルチア特製ズッキーニのフリットは自家製オリーブ
オイルで揚げるという贅沢さ。サルシッチャの中身だけを炒めたもの。
写真下左から：ルチアの作るラビオリはペレッタ(カッチョカバッロ)とイタリアン
パセリが入って小さめの形。右端は型を使わずまさにお手製、2枚めは型を使って。
リコッタのラビオリより私はこっちの方が好きかも。
おまけにスピアナータも焼いてくれた(右端)
ピエリーナにしてもルチアにしても教えてくれるのはホントにいつも食べている家庭
料理でレシピらしいレシピもない超々シンプルなものばかり。そういうものを食べると
やっぱり大切なのは素材だよなぁとヒシヒシと感じる。良い素材とマンマの愛情が
たっぷりと入ったお料理、美味しくないわけがない。
凝ったソースも盛り付けもない、シンプルなレシピばかりですが、とびっきり美味しい
ピエリーナとルチアの料理、食べるだけでもOK、味わいに来て下さいませ！