Sara’s Weeknight Meals: Season 12

Standing in a tomato field with (from left to right), Carlo Casoni, a local chef, Lucca Coti, the farmer, and Mr Cotti’s dad

The small town of Parma in the Emilia-Romagna region of Italy has a huge culinary profile.   Not only did Parmesan cheese and Prosciutto di Parma originate there, but Parma’s fertile soil produces some of the best tomatoes in Italy.   We talk to a local farmer, Luca Cotti about conditions for growing the perfect tomato and learn why Italians can their tomatoes to preserve the freshness and true tomato flavor of summer.    Local chef Carlo Casoni shows us a dish with the best of Parma – Tagliatelle with Passata, Parmesan Cream and Prosciutto and I make an Asparagus and Parsley Salad with Shaved Parmesan to go with it . Later, I cook with Italian American chef Joey Campanaro.   His Dijon Scallion Lamb Chops with Parmesan, Watercress and Pickled Onion is easy enough for a weeknight, fancy enough for a dinner party.