Saturday, June 3 Book Signing with Author Susan Spungen out East!
Join us out east on Saturday June 3rd for a book signing with author Susan Spungen, hosted by Donna Lennard and al Mare. Meet Susan from 4-6pm while enjoying aperitivo served from al Mare next door.
We are excited to invite longtime friend of the family, Susan Spungen, back to il Buco Vita to toast her new cookbook Veg Forward: Super-Delicious Recipes that put Produce at the Center of Your Plate. Susan is a food stylist, New York Times Cooking contributor, and bestselling author who celebrates summer out east and all the fresh produce it brings!
Susan’s gorgeous photography highlights the natural beauty of seasonal ingredients and her philosophy of cooking shares our ethos of honoring the maker’s hand, whether the farmer, the chef, the ceramicist or the artisan. Not to mention, her food looks absolutely beautiful on our tabletop collections! Check out our blog At Home With Vita for more inspiring examples skillfully captured by Susan.
We hope you can join us this Saturday at il Buco Vita for this special event! Here’s one of Susan’s favorite recipes for you to enjoy at home; a perfect addition to your summer table.
- 3/4 pound fava beans in their pods*
- 8 thick asparagus
- 1 tablespoon olive oil, plus more for drizzling
- 1 small shallot, thinly sliced into rings
- Kosher salt and freshly ground pepper
- 1 tablespoon water
- 4 thick slices sourdough bread, toasted or grilled
- 1 cup ricotta, preferably fresh
- A big handful of fresh soft herbs like tarragon, mint, basil, chives, or dill
- Grated zest of 1 lemon
- Flaky salt
- Prep the fava beans according to the instructions below. Set aside. Snap the tough bottoms from the asparagus and cut on the diagonal into 1/2-inch pieces.
- Heat a medium pan over medium heat and add the olive oil. Add the shallot and cook for 2 minutes, until translucent. Add the asparagus and season with salt and pepper. Add the water, cover, and cook for 2 to 3 minutes, until the asparagus are bright green.
- Add the favas and cook uncovered for 1 to 2 minutes. Transfer the mixture to a plate to cool slightly.
- Spread each slice of toast with a quarter of the ricotta. Divide the vegetable mixture among the toasts and top with a shower of herbs and lemon zest. Sprinkle with flaky salt and a drizzle of olive oil.
