Roasted Apricot Caprese with Pomegranate-Chipotle Sauce

Roasted Apricot Caprese with Pomegranate-Chipotle Sauce

Roasted Apricot Caprese with Pomegranate-Chipotle Sauce

An ode to the apricot, part one: savory version

Sometimes inspiration suddenly strikes in the most unlikely of places, for no known reason. Sitting in the metro line 9, riding home from work, I thumbed through the last few chapters of The God Of Small Things, by Arundhati Roy, but some back portion of my brain was concentrating on dinner.

My brain silently scanned the pantry as I read on about the escapades of Rahel and Estha in Kerala. Pomegranate molasses, yes… Chipotle perhaps? And isn’t there some mint? Dum dum…

Once home, I emptied the pantry for all the likely culprits who could help enhance my dinner. The vinegars, the oils – the nuts, seeds, dried fruits. The herbs already perched along the countertop watched and waited with anticipation as I threw bits and bobs into the blender.

The meal that evening (already-cooked couscous with turmeric cauliflower,) got lathered in this special sauce with a few additions (chicken drumsticks, roasted apricots, and basil,) and Eurkea! An idea for an excellent starter was born.

I give you this, to relish now while the apricots are abundant and ripe in the Northern hemisphere. If you don’t have a chipotle-peppers-in-adobo-supplier wherever you are, I’m sorry. Try Amazon.

Roasted Apricot Caprese with Pomegranate-Chipotle Sauce

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FiorDiFesta

Last summer, Italy beckoned. The way simple things taste in Italy blows my mind. Pizza, ice cream, coffee, tomatoes, and cheese – all held up to their highest possible standard, excruciatingly delicious. Excruciating because I’ll ask myself “Why doesn’t it taste this good elsewhere?”

I wanted to find a food festival. A celebration of wine, cheese, a specific vegetable, whatever – my only criteria were that it happen sometime between late July and mid August. After various extensive Google searches, I came up with the Fiordilatte Fiordifesta: a festival celebrating the cow’s milk mozzarella “fior di latte” in Agerola, south of Naples.

What my Parisian-American food loving brain was expecting: a regional cheese festival with samplings from different producers, perhaps explanations of why their cheese tasted different from other cheeses, milk samples, etc. Maybe there would be a cow or two, a tasting flute, a wine pairing – you see where I’m coming from.

What we got: a charming town-fair atmosphere with carnival toys for little kids, Christmas-season style lighting in the streets, and glow-stick laden teenagers. (There was also a concert by Italian pop star Umberto Tozzi, but I didn’t learn who he was until we were in the school bus shuttle from the parking lot, and a friend who went to Swiss boarding school got to singing “Te Amo” with the driver…)

FiorDiFest_Teenagers

Since this was taking place in Italy, in the country’s foremost cow-milk mozzarella-producing region, there was also excruciatingly good fair food.

FiorDiFest_Signs

The food was extremely organized: it was not a sandwich OR pasta type of festival, it was a sandwich AND pasta AND mozzarella plate AND melon AND cake type of festival. Meal tickets were sold at €10 apiece, and stands were scattered throughout the town’s main street for each of the six courses (plus wine.)

FiorDiFest_Ticket

Having eaten an enormous lunch earlier that day, my travel companions and I all shared one ticket’s worth of food.

FiorDiFest_Secondo

The food looks simple but the thickness of the pasta, the quality of the cheese and the tomato sauce, even the fried cheese balls – this is not your average fair food:

FiorDiFest_Pasta

FiorDiFest_Sandwich

After dancing the night away to Tozzi’s 30 and 40 year old hits, we scurried back to the rental car and back down the hills to Naples.