A simple zucchini soup. Photo by Donna Turner Ruhlman.
Last week I wrote about our first meal in Italy with the Motturas—the fineness of the meal and the pleasures of sitting down to many courses. But many courses didn't mean many elaborate courses but rather food of the simplest order. The first course was composed of nothing more than day-old bread and a few garden vegetables, seasoned with vinegar and oil. When this was done, our host Alessandra disappeared from the table to make the soup course. It too used vegetables from the garden and water.
I've long espoused the value of water, devoting a whole chapter to its many uses in
Ruhlman's Twenty, and I was pleased to see it used so efficiently here. So much so that I bought a couple of small ...
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