Flawless Panna Cotta and Parmesan Salad: Everything I’m Preparing Prior to My Trip to Sicily

While you look over this, chances are I’m in the midst of packing my suitcase for a much-needed break to the boot-shaped country—the Mediterranean jewel, specifically. A hit of warmth before summer officially ends, and I’ll be set to welcome fall and winter staying indoors. It’s long been my belief that early fall is the ideal period to flee to the southern Europe for a final taste of sun and, on this trip, to savor fresh pasta, Italian ice cream and a generous serving of pre-dinner drinks. I’m eagerly anticipating.

Pre-Trip Kitchen Efforts

As I have to prepare a million meals before I go, I made my household a tasty dinner featuring chicken thighs with sweet tomatoes and a fresh bean, salad and hard cheese salad—a meal I trust they’ll enjoy. Additionally, I prepared berry-infused set cream dessert using a bounty from our local a harvest-yourself orchard, a treat that is just as good with soft or less-than-perfect berries. I also stored a container of summer squash, tangy cheese and citrus Italian rice in the fridge, as we also picked up a few green squashes at the farmstand as well. That should sustain everyone going for a short time.

After Returning Plans

After I’m back, I expect I’ll be on a high on an Italian-inspired wave, so it’ll be even more noodles than normal (if that’s possible) and small cream-filled tubes with an Italian coffee in the afternoon for a pick-me-up. I turn to traditional recipes like pasta with pancetta and green florets and umami-packed bowtie pasta to get us through a busy week.

Sicilian Specialties

Naturally, visiting Sicily means treating myself to my beloved pasta alla norma, and I’ll be following a trusted method that really knows eggplant. And, though I hate to admit it, I am aware I’ll be arriving home to a shift in weather and all that autumn brings. Maybe an fall spread including chickpea fritters, coarse salt and herb condiment—a standout my go-to treats—will lessen the transition. Or perhaps I’ll prepare flavored ice and offer dishes of it in the morning, paired with a batch of sweet rolls. After all, it’s a classic local way to start the day, so it would be impolite not to. And then I can keep to that sunny disposition for a tiny bit more.

My Week in Dining

Sweet’n’sour | A top pick restaurant ended service this summer, so I was excited to find out it’s not gone forever but instead concentrating on events, temporary locations and delivery. Their tenders and seaweed crack are out of this world. Thus, although I’ll miss leisurely days and late-night chicken feasts with a side of tangy beverages, I’m happy that I’ll get to enjoy them without even step outside.

Cider of my eye | My husband and I seldom share preferences in alcoholic beverages, but we’ve recently stumbled upon a shared interest in a quarterly subscription that provides a range of estate-made and pressed ciders, complete with a background on the fruit and a few specialty treats as an extra. It’s very early for the “Christmas” word, but this definitely would make a lovely present—Christmas or otherwise.

Latest read | A food and lifestyle guide, from a author I’m a devoted reader of. It documents a full year passed both inside and outside the kitchen, and the title is the outcome of that project (literally). Packed with great, seasonal recipes, it’s an perceptive, motivating and witty read.