Ciao Autunno...Hello Fall...

My yearly tradition of baking a Pie on the first day of Autumn continues... Sometimes Apple,  sometimes Pumpkin... This time it's Pumpkin...

Ciao Settembre… Hello September…

I am so happy that September is here… The light is changing,  and there is that lovely breeze that reminds me  of a favorite Season.  It is still so hot,  but hopefully it will cool off a bit ,  enough to enjoy some traditional cool weather foods… for now,  a nod to Fall with Homemade Fig Jam with Thyme,  and Pecan Macaron with a Rum Ricotta filling.

Piaceri Autunnali…Autumn Pleasures…

Enjoying Autumn colors…   it's been so warm,  but,  finally, it seems to be cooling off and the Liquidambar Tree is showing signs of Fall… still mostly green ,  but also with some scarlet, gold, and orange.

Carrying the Fall colors into a table setting for a birthday lunch  for a good friend, along with a pretty, Pumpkin Spice Cake.

This season is passing quickly, and soon the colors of choice will be red and green,  but for me,   not until Thanksgiving passes…

Ciccio e Pasta e Fagioli... Flatbread and Pasta e Fagioli...

 Finally... it's cooler,  there are clouds in the sky,  and that nice breeze that makes the leaves rustle... feels like Fall... Time for soups and stews,  and anything else that is delicious for that matter...
Pasta e Fagioli,  a hearty Italian soup,  simple and satisfying.  Practically every family in Italy makes it,  and everyone seems to have their favorite version... Ours is very easy and can be made in just a few minutes.

Pasta e Fagioli

2 cloves minced Fresh Garlic

1Tomato (fresh, chopped or canned peeled, chopped)

Good Extra Virgin Olive Oil

2 cans good Cannellini Beans (or dried beans , soaked if you prefer and have time)

Cooked small Pasta ( any shape)

2 Bay Leaves

Salt and Pepper to taste

Heat olive oil ( enough to lightly cover bottom of pan ) in small saucepan til hot,  add garlic, saute just til barely golden,  add  tomato , saute a few minutes, add bay leaves,  then add beans, and 2 cups of water. More water may be added for a thinner consistancy if you like.  Simmer soup  for about 30 minutes.

Meanwhile,  cook pasta til Al Dente, drain, set aside.  Taste soup after about 30 minutes, check for seasoning.  Add cooked pasta just before serving.  Serve with good quality (preferably imported) grated Romano or Parmigiano Reggiano.

Ciccio is an Italian Flatbread... Sometimes served in restaurants before a meal.  Often,  they have nothing more that a little cheese on top of the dough which is baked very quickly in a wood fired oven.
Sometimes ,  just  olive oil , rosemary and sea salt...  This one I made with Sauteed Mushrooms, Fontina Cheese and Oil Cured Olives,  sprinkled with Fresh Thyme.

Antipasto di Torta di Pere e Ricotta... Pear & Ricotta Appetizer Tart...

I always like to use Seasonal ingredients in my cooking. With Fall in the air,  Pears are an obvious choice,  and one of my favorite  Fall Fruits.  I sauteed the Pear Halves in a little Butter and Rosemary...

 I make fresh Ricotta several times a week and had a little left over,   which was perfect,  because it was a little firmer than if I had just made it.  I made a small tart shell from purchased Puff Pastry,   filled the Pastry with the Ricotta which I mixed with a little honey,  and topped with the Sauteed Pears...

Then I topped it all off  with a few Candied Walnuts which I had made the day before.  I baked the Tart for about 15 minutes...

Jim said it was one of his Favorite  Appetizers...

Fruit, Nuts, Cheese, classic combination...  Seriously Delicious...