Melissa Pellegrino and Matteo Scialabba were at the Wilton Library Wednesday night talking about the cookbook based on their travels in Italy, The Italian Farmers Table. It's packed with recipes -- 150 in all -- that the two said can easily be prepared here.
Pellegrino suggested Tomatoes With Parsley and Aioli (below) because its good and seasonal.
1 cup flat-leaf parsley, packed
1 clove of garlic, peeled and roughly chopped
2 large eggs
2 teaspoons lemon juice
1 cup canola oil
4 large, ripe tomatoes
Pinch of crushed red pepper flakes or cayenne pepper
Mix the parsley, garlic, eggs and lemon juice in a blender and puree until smooth. While the blender is running add the canola oil until it reaches a creamy, mayonnaise consistency. Next, cut the tomatoes into thick slices and season with salt and pepper. Drizzle with the aioli and serve.
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