Dune bowl and plate from the Big Arrow-Maia Ming collection.
My mother (who still lives in Italy) took me for lunch one day to the town of Caprarola to see Villa Farnese. Afterwards, we had a divine lunch at the local restaurant which has another name but everyone calls “da Giuditta” because this is the owner and cook.
What impressed me the most at Giuditta’s was her chunky artichoke soup, but since I live a long way from Caprarola, I have resorted to making my own.
5 artichokes, cut off the outer leaves and stem, remove the fuzz, chop into chunks
(Make sure you cut out all the coarse, inedible parts of the artichoke. This is the joy of living in Catalunya where one can buy pre-cleaned artichokes!)
1 medium onion, diced
2 medium potatoes, peeled and diced
1 bay leaf
1 tsp. chopped sage
salt and pepper to taste
1 tablespoon olive oil
1 tablespoon butter
In a wide pot, melt the butter and olive oil together and add and sautée the diced onion. Gradually add the potatoes and artichokes to the sautée and brown slightly.
Season the mixture with bay, sage, salt and pepper.
Add enough broth to cover all the ingredients well and let cook over a medium flame for 15-20 minutes until the potatoes are cooked.
Serve hot in a beautiful bowl.
Villa Farnese, well worth the visit!
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