Ciao a tutti! I’m Fabrizio, your guide to Abruzzo and all things culinary in Italy!
It fills my heart with joy to share the flavors and stories of Italian cuisine with you, just like I do on my tours here in Abruzzo. There’s nothing quite like discovering a new dish and the history behind it, is there?
So, tell me, what Italian dish, culinary tradition, or specific ingredient are you curious about today? Or, if you’re not sure where to start, how about we dive into a traditional Abruzzese recipe that’s perfect for a cozy evening? Perhaps one of those delightful “nonna’s recipes” that I often feature on my tours?
Or maybe you’re curious about how I reinterpret a classic dish using the incredible fresh ingredients I find here in Abruzzo, straight from the local market or even the sea?
This dish, Anelli Estivi del Contadino (Farmer’s Summer Rings), was actually born today! I had the pleasure of visiting my cousins, Rosa and Angelo, at their country home.
This is where we often host our cooking classes, and many of you might even know it!
Together with Angelo, I harvested the most beautiful, fresh bell peppers, cherry tomatoes, eggplants, zucchini, and a sweet onion, along with some aromatic basil from my very own garden.
With such a bounty of summer’s best, I simply had to create this incredibly summery pasta dish.
While this particular combination of ingredients came together for me today, it’s deeply rooted in the traditional dishes I watched my Nonna Lucia cook when I was a child.
She was a master at highlighting fresh, seasonal produce, and for me, eating in this wholesome way is always a priority. It’s a truly healthy and delicious meal!
Anelli Estivi del Contadino: Farmer’s Summer Rings
This isn’t just a recipe; it’s a story of summer, of the land, and of simple, honest ingredients coming together to create something truly magical.
This is one of those “Fabrizio’s creations from the territory“, showing how a few humble ingredients can create a meal that’s both nourishing and incredibly flavorful.
The vegetables for this dish? Straight from the rich Abruzzese soil, harvested by hand!
Perfect for Your Meal
This dish is wonderfully versatile! It’s perfect as a hearty primo piatto (first course), especially for a Sunday family lunch. It’s also substantial enough to be a delightful piatto unico (single course meal) for a lighter dinner, especially on those warm summer evenings when you want something flavorful but not too heavy.
Servings, Time, and Difficulty
- Yields: 4 servings
- Prep time: 10-15 minutes
- Cook time: 30 minutes
- Difficulty: Easy
Ingredients
- About 800g (approximately 1.75 lbs) fresh mixed vegetables:
- 1 medium eggplant
- 2 medium zucchini
- 2 medium bell peppers (I used the elongated “cornetto” peppers, but any variety you prefer works beautifully)
- A handful of cherry tomatoes
- ½ medium white onion
- 280g (about 10 oz) pasta corta (short pasta). I used anelli pasta (small rings pasta), which is wonderful for capturing the sauce. For the best result, I highly recommend using bronze-die extruded pasta. It has a rougher surface that clings to the sauce beautifully, cooks more evenly without breaking easily, and holds its al dente texture perfectly! Other excellent short pasta shapes include penne rigate, paccheri, rigatoni, or mezzi rigatoni – whatever you have on hand that holds a good sauce!
- A few fresh basil leaves
- Extra virgin olive oil (the good stuff from Abruzzo, of course! This oil comes directly from the olive trees of my father and Angelo.)
- Warm water, if needed for cooking the vegetables
- Salt to taste
Instructions
- Prepare the Vegetables: Start by dicing all your vegetables and the onion. For the bell peppers, feel free to use your preferred variety, and adjust the quantity of each vegetable based on what you have and what you love.
- Start the Sauce: In a terracotta pot (a very common sight in Abruzzo kitchens and one I adore!), heat a generous drizzle of extra virgin olive oil over medium-high heat. Add all the diced vegetables at once, except for the cherry tomatoes, along with some of the fresh basil. I love using terracotta because it cooks so uniformly, keeps the food warm longer, and is simply beautiful to look at.
Sauté and Simmer: Sauté the vegetables for about 5 minutes over high heat. Then, reduce the heat to medium and continue cooking for approximately 20 minutes. If the vegetables start to stick or look dry, add a splash of warm water.
Fabrizio’s note: If you prefer different textures, you can cook the bell peppers and eggplant first, then add the zucchini about halfway through the cooking time.
- Add Tomatoes: About 5 minutes before the vegetables are fully cooked, stir in the halved cherry tomatoes. Continue to cook until they just begin to break down and release their juices.
- Cook the Pasta: While the vegetables are simmering, bring a large pot of salted water to a rolling boil. Add your chosen short pasta and cook according to package directions until al dente (firm to the bite). For my Abruzzese anelli, it takes about 10 minutes, so I adjust the timing of the vegetable sauce accordingly.
- Combine and Finish: Once the pasta is al dente, drain it and add it directly to the pot with the cooked vegetables. Toss everything together, letting the pasta and vegetables risottare (sauté together) for a couple of minutes. This step is crucial for the pasta to absorb all the wonderful flavors of the sauce!
- Serve: Drizzle with a bit more fresh, raw extra virgin olive oil and scatter the remaining fresh basil leaves over the top.
Tips and Variations – Abruzzese/Fabrizio Style
- My Personal Preference: I love to enjoy this dish exactly as is, letting the incredible natural flavors of the fresh Abruzzese vegetables shine. They are truly the stars of this show!
- A Touch of Spice: If you like a little heat, feel free to add some fresh, spicy peperoncino (chili pepper) at the end. It’s a common addition in Abruzzo!
- Cheesy Goodness: For those who enjoy it, a grating of local Abruzzese Pecorino cheese or Parmigiano Reggiano can be a delicious addition, but I truly believe this dish is perfect in its beautiful simplicity.
Estimated Calories
A serving of this delightful Anelli Estivi del Contadino is approximately 450-500 calories, depending on the exact quantities of olive oil and any optional cheese used.
It’s a balanced and wholesome meal!
I hope this Anelli Estivi del Contadino inspires you to get into the kitchen and bring a piece of Abruzzo to your home! It’s truly a taste of our beautiful region, just as my Nonna Lucia would have enjoyed it. What do you think of this summer delight?
Let me know in the comments below! And of course, I can’t wait to welcome you to Abruzzo for one of our tours!
Visit Italia Sweet Italia to discover more authentic Italian culinary experiences and join me on an unforgettable food and culture tour! Check our Italian Cookery Holidays Calendar to find your next adventure!
Ciao for now,
Fabrizio.
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