AN ELEGANT EASYGOING RECIPE FOR THE MOTHERS’ DAY
By Marina Orhei
MONACO. Where does Mother’s Day originate? It dates back to the times of ancient Greeks and Romans, but the roots of Mother’s Day history can also be traced in UK where a Mothering Sunday was custom to celebrate long before the festival was born in the United States. However, the celebration of the holiday is a phenomenon that is a hundred years old, thanks to the dedication of pioneering women such as Julia Ward Howe and Anna Jarvis. The movement that especially Anna Jarvis promoted at the end of the nineteenth century in honor of her mother Ann was so successful that starting from 1911 Mother’s Day was celebrated in almost all the states of the Union. Indeed, on May 8, 1914, President Woodrow Wilson signed a joint resolution designating the second Sunday in May as Mother’s Day. The date of Mother’s Day varies each year in Monaco as in France. If the date chosen coincides with Pentecost, it is postponed to the first Sunday in June. In this 2021, the Mother’s Day will take place on Sunday, May 30. Mother’s Day is celebrated in different countries around the world and people take this day as an opportunity to pay tribute to mothers and thank them for all their love and support by offering flowers, greeting cards and other gifts. Florists, card makers and souvenir sellers widely advertise this festival that has become a little too commercialized; however, it must also be said that in many countries it is dedicated to sustainability, and it is now a tradition that a percentage of each item sold is donated to charitable works. However, organizing an elegant dinner at home or at a restaurant with mum is the best way to pay tribute to her, especially if accompanied by the offer of a very fragrant rose. At home, the organization is generally entrusted to the children who can decide to prepare the meal with the complicity of the father to keep an effect of surprise. I am sure that following this easy-going but elegant recipe’s method they will obtain a great success and a lot of hugs.
VELOUTE CREAM OF THE FIRST PEAS OF THE RIVIERA by the Star Chef Paolo Sari
Garden colors, courgette flowers and mimosa
Ingredients for 4 people: Baby carrots 8 pieces, Pachino baby tomatoes 12 pieces, Yellow squash 1 clove, Baby zucchini 4 pieces, 4pcs baby pink roots, Raw peeled broad beans 32 pieces, Purple cauliflower 12 tufts, Pink radish 4 pieces, Baby beets 4 pieces, extra virgin olive oil 2 tablespoons and 1 pinch of salt
For the pea soup: Fresh peeled peas 200 g, 1 finely chopped shallot 2 tablespoons, extra virgin olive oil, Water 50 cl, Coarse Salt 7 g
For leaves and flowers: zucchini flowers 8 pieces- mimosa flowers 12 pieces – verbena flowers 4 tufts – pink rose flower 8 petals and basil 8 sprigs.
Method: Gently soften the chopped shallot with the oil in a saucepan. Add the peas and cook for a minute, add the water and the salt, and bring to a boil. Reduce the heat and simmer for 10 minutes. Switch to the mixer and keep warm. Wash all the vegetables, peel the carrots, finely slice the pumpkin. Cut the courgettes into wedges. Slice roots, turnips, and beets. Blanch all the vegetables in boiling water for 1 minute, place them in a pan with salt and oil and sauté gently for another minute. Pour the cream onto the plate and arrange all the vegetables, alternating varieties and colors. Finish with the leaves and flowers.