A STORMY SUNDAY LUNCH WITH @authentictuscany

I made:
Roasted sweet potatoes, potatoes, red pepper and red onion with old bay seasoning and rosemary in the oven at 200c for around 50 minutes.

Hummus – blend together a can of chickpeas with a slug of olive oil, 1 heaped tsp of tahini if you have it, juice of a lemon, a finger sized pieced of red pepper and half a teaspoon of garlic powder or fresh garlic. Transfer into bowl and shake some paprika onto the top.

A cup of cooked lentils mixed with sliced raw zucchini. Add lemon juice with olive oil, salt and pepper and sprinkle crumbled feta cheese on top.

Caprese salad: Quartered cherry tomatoes, sliced mozzarella and lots of fresh basil with some olive oil and salt.

Fruit salad: I used melon, nectarine, black cherries with lime juice and served with Fior di Latte gelato.

POSITANO DIARIES & HELLO EVERYWHERE T SHIRTS for sale here: https://positanodiaries.teemill.com/collection/everthing/

Our main channel is here @Nickipositano or follow me on Instagram for daily Stories @NickiPositano

My novel A Boatful of Lemons is available on Amazon worldwide and currently free on Kindle Unlimited:
Amazon US here: https://a.co/d/hCGJmVv
Amazon UK here: https://amzn.eu/d/fTXVQOY
Amazon Australia: https://amzn.asia/d/gTBvZ4v
Amazon Canada: https://a.co/d/hMc1m4e

My recipe and story Ebook is available to purchase here, as is my guide to Positano with info on how to get here, where to stay, what to eat and what to do: https://positanodiaries.com/our-positano-cookbook

Join my Patreon to receive extra weeekly videos, chats and blog posts here:
https://www.patreon.com/nickipositano

All music from Epidemic Sound

#travel #tuscany #vlog #travelvlog #italy

Thanks for watching the video A Stormy Sunday Lunch

It’s been really hot in the last few days. We’ve had a heat wave and it’s hit uh 1 point 41.3° in the back garden which is crazy. Uh but it seems to be abating at the moment. We’ve got ominous thunder rumbling in the background and the clouds have come over and it’s just that little bit cooler because the sun isn’t shining. So that’s great. I’ve been missing our Sunday afternoons in Posatano where I would always cook up a load of good food and invite friends over. We’d all go and sit out on the terrace and have a lovely lazy Sunday afternoon with good food, chats, and dips in the pool. So, I decided to try and recreate that here today. We’ve invited Maria and Lorenzo around for lunch and I’m going to cook up a feast and I thought I would take you along with me while I’m preparing the food. [Music] Make it What’s coming? [Music] My favorite meals are the ones where there’s a few different things to sort of pick and mix, mix and match, whatever you want to call it. Pot luck. I like it when there’s lots of things on the table. So, I’m going to do a few different things and stick them all together and then everyone can just help themselves. So, I’m going to keep it fairly simple and fairly healthy. I’m going to do some roasted vegetables. So, I’ve got sweet potatoes, normal potatoes, and red peppers. And I’m going to roast them in the oven, maybe with a red onion as well. And I’m going to make some hummus. I’m going to make some lentils with zucchini. And we’ve got some paragana which we actually bought in the market yesterday and we’re going to heat that up as well. So, we’ve got some buffalo mozzarella from Campa, which we also bought in the market. So, at the local market, there is a Napolitan uh stall and they come from the Naples area and they bring all the food from that region. So Carlo absolutely loves it there and every time he goes there he buys the mozzarella and the parmesan which he misses which I uh have attempted to cook and last time I attempted to cook it which I must admit was probably about 15 20 years ago. Uh Carlo said don’t bother trying to make this again. So I obviously failed at that. So we’ve always um never bothered trying to make it any again and we just buy it when we can. And most places in uh uh most supermarkets actually in Aro sell it on the deli counter. So it’s not a problem. The nice thing about this sort of meal is that there’s always enough leftovers for the next day, which means I don’t have to cook at some point the next day, which is always quite a little luxury for me. It’s got very, very dark outside now. It was raining just a little bit. I’ve had to shut the front door. I’d normally leave it wide open. I don’t like being shut inside, but I’ve had to shut the front door because Maria and Lorenzo are going to be here any minute. And Indie has this terrible habit of she hears a car coming along the driveway and she goes tearing out there and barks at the car. And we’re just terrified that one day somebody’s going to come bowling down the driveway and hit her. So, when we know that somebody’s coming, we keep the dogs inside the house. [Music] I’m used to cooking for two people. I keep forgetting I’m doing double. You think I’d be used to cooking for four people with Sky and Nola, but you adapt so quickly to new ways of doing things. [Music] So, with the roasted vegetables, I just add some olive oil and some Old Bay seasoning, which one of you lovely lot gave to me a couple of years ago. And I it was quite a big pot, so I put some in a jar and brought it here. So, I put it in both homes. And since then, I was actually worrying when I was going to run out of it. But since then, I found it in uh Costco in England, so I bought a big pot of it back. But it just gives the vegetables a little bit of flavor. I’ll add some salt and pepper. I’ll go and get some rosemary and stick that on it and then shove it in the oven for about 45 minutes, an hour. [Music] Now I’m going to make some hummus. So, I’m going to start off with some chickpeas to see how much. I don’t want to make too much. And I would normally add a spoonful of tahini paste, but I don’t have any. Thought I did, but I don’t. So, I’m going to do it without the tahini paste. So, I’m going to add some olive oil. I’m going to add some paprika. Going to add some garlic powder teaspoon. And some lemon juice. That’s how I like it. And also I will add in a little bit of red pepper. Just gives it a little taste as well. [Music] [Music] If it’s too if it’s too thick and it’s not blending, I can just add a bit of water and that will just loosen it all up a bit. I’d normally actually blend this in the Neutri Bullet. Uh, but I’ve got this new blender thing here and I thought I’d give it a go, the stick blender, but actually the Neutri Bullet works much much better. It gets it much smoother. So, next time I will use that instead. I just wanted to try this out. I’ve never used this before. It comes with another attachment, one of these. So, that’s really handy as well. But yeah, hummus is definitely better in the Neutri Bullet. Okay, I think that’s probably enough for four of us. So, I’m going to put that in there so that we can add that later. And the rest of the chickpeas I’m going to shove in the oven and maybe roll them in some paprika and garlic powder. And then just put them in the oven to roast for a little bit. They’re quite nice like that. Let’s stick a bit of old bay in there as well. Give them a little extra bit of flavor. Just stick that in the oven. Yeah, just a bit. Right. What else is on my list? We’ve got the potatoes, peppers, and onions in the oven. We’ve got the parmesan out, which we’ll heat up later. The hummus is done. Lentils and zucchini. So, normally I would use dry lentils, and I’d cook them with about 40 minutes, and I don’t have any. And for some reason, I’ve got tinned lentils, which I definitely did not buy cuz I don’t like lentils in tins, but that’s fine. Somebody else must have bought them and left them here. So, the most important part about the lentils and the zucchini is the sauce that it comes with. So, it’s like a lemony it’s like a lemony sauce. So, the zucchini are just grated. I’m not going to cook them. They’re going to be raw. So, hopefully I’m just going to taste them. They’re sweet. Sometimes zucchini can be a bit a bit sour, but this is nice and sweet. And I’m trying to grate them except I cut them in because it was quite big. So, I’m It’s all break into pieces. So, first time I did this recipe, I did it in long, long ribbons, and it looked lovely, but it was actually a bit awkward to eat and serve. So, I decided I don’t want to do it like that. It’s easier to just do it in little slithers like this. [Applause] [Music] Sky has a new job. Can I do anything? Um, it’s raining. [Applause] Do you think the 16 is much better for filming? I’m doing a new um not compared to the 14, but it’s it’s I mean, always get the best one you can. Carla’s I’ve passed it down. So, I’ve got the 16 now. Carlo’s got the 14. Then we passed the 12 to dad’s got the 10. And then every two years, I’ll get a new phone. and then everybody will pass it down. Carlo needs a fairly good one as well because he was filming well he sometimes whips out his phone. We just did that and used his phone so he’s got to have a good one because he was film up until last October he was filming with the iPhone 12 and we on the big screen we noticed a massive difference. Now, Maria and Lorenzo are here. I’m sort of losing track of what I’m doing. So, I’ve I’ve cooked the the vegetables in the oven, and I’ve put the parmesan in to warm up. The chickpeas are in there, too. I’m just going to leave them in the oven for now. the last minute. I’m going to mix together the lentils, the zucchini, and this is just a sauce, which is basically just My god, it’s a thunderstorm outside at the moment. That was really close. Um, what was it saying? Lemon juice, olive oil, salt, and pepper thing. That really scared me. We’re doing well. And I’m going to add some feta cheese to that as well. Right, I’m going to turn this off. [Music] [Music] Everything’s blowing away. [Laughter] They’ve got one of these um I don’t know what you call it, but you know these sort of like small hover things that goes behind you as you’re walking a drone. [Music] That was big last night. I did put a rock band under the towers. [Music] Okay, storm seems to be passing. We’re going to eat outside. Marie’s going to prepare the table for us. It’s a little bit wet, but that’ll be fine. I knew once everybody would arrive that I would lose track of what I’m doing. So, I’ve made a couple of salad with buffalo mozzarella, cherry tomatoes, and basil. I have made the hummus. The vegetables are in the oven still with the panagana and I’m just going to wait to add all this together at the last minute. I’ve already put the lemon juice and olive oil uh dressing onto the lentils so that they absorb it a bit. I will add the zucchini, some feta cheese, and that’s pretty much it. And then I’m just going to make a fruit salad. Let’s do that now while Carlo’s sweeping outside. [Music] [Music] [Music] And the sun’s back out now. It’s getting warm again. [Laughter] So, with the ice cream, they gave us all of these mini mini cones and you could just scoop up some ice cream. [Music] Fly away. [Music]