Hey subs,
It’s been a while, I know. I guess I’m still trying to figure out what it is I want to do with this (still taking suggestions by the way). Anyway… here I am, back with another recipe, another playlist, and if you get to the end of this blog, perhaps even a MERCH SALE CODE for my website!
It’s been a busy few months. I’ve been plotting very heavily all summer to be giving you the music, finally. We’ve been having some meetings with some very exciting people. It’s been a long time coming and I want it to be done in the right way. I can say that’s going to happen. Honestly, I can’t wait for it to be out, and it’s going to be so soon, people.
More recently, I’ve been taking a bit of a break. It’s been good to be back in Italy, I’ve always felt it to be my anchor point spiritually and creatively, so I’m recharging for busy times ahead.
The forest just below my family’s house has been completely gutted and cut down. This is a forest I’d spend a lot of time in as a child, playing by the stream. Then, as an adult, looking for tasty mushrooms to forage. Seeing a body of nature I considered to be so enchanted, giving, and teeming with wisdom - be so desecrated, made me feel sad.
Nevertheless, I’ve been spending time with family, friends, and playing lots of music. I feel immensely blessed to be here, safe and well fed. We take this for granted.
I spent a few days recording some lovely live sessions with Christian Sayers (@bloombychristian) around the farm, which are going to be beautiful.
I promise next time I write one of these it’ll be with more of an update with the music. In the meantime here’s some other stuff:
Here’s what I’ve been listening to this summer:
Let’s get into another recipe, shall we?
One of my favourite summer recipes, a Tomato Galette (sort of). Fresh, light and easy to pack and bring somewhere. Here I’ve opted for something a bit more fancy than what I usually do - for you Subs, of course - and loosely based the toppings on one of my favourite pasta sauces: Puttanesca. Or at least I wanted to before I realised we had no anchovies which upset me greatly. But we move.
What you’ll need:
Puff Pastry (I use store bought, no way I’m going through that much effort)
Goats cheese / feta / ricotta - I don’t mind what you use here
Olive Oil
Salt & Pepper
Good quality tomatoes
Oregano
If you want to do what I did and go Puttanesca version, take these as well
Red onion/shallot
Black Olives
Capers
Parsley
Lemon
Preheat your oven to about 200/220 C.
Start with your pastry on some greaseproof paper in a baking tray. I like to stretch it out a little bit to get it thinner & bigger.
In a food processor, put in your cheese. Optionally, you can also put in a little garlic, oregano, honey, pepper. But no need if you don’t want to. Stream go on a slow blitz and stream in olive oil until you see it start to become whipped and creamy. There you have the base. Spread that stuff on your pastry, leaving a nice amount for crust.
Now for the crown jewels. I’m very lucky to have some great tomatoes here, courtesy of Quintosapore! Cut these bad boys into 1cm slices and lay them out on to your spread cheese, not leaving much space between. Now sprinkle very lightly with some salt. Just to get some more of the moisture out. You don’t need much - the feta, olives, capers give a lot of salt already. Now sorry-not-sorry for the tomato flex:
Now for the finishing touches. I used a very small sweet & lovely Roscoff onion, but a shallot will do. Also getting olives (great way to fill in those gaps between the tomatoes), capers, chopped parsley, dried oregano, black pepper and small strips of lemon skin. Lemon SKIN not zest, get a sharp knife and cut down the skin - as if you were making a lemon twist for a cocktail. Then cut into thin strips.
Lay all of this onto the tomatoes, give a healthy glug of olive oil and then fold the edges over themselves to make a nice crust. Now put in the oven for 30-40 mins.
Bob is indeed now your uncle.
Hope you enjoy!
Now for your reward. You can head over to my website, www.lucafirth.com and get yourself a discount for a Luca Firth Tote Bag… Lucky you!
Using the code BIGEAGLESUMMER, you can get 50% off either regular or signed tote. Valid until end of September. Shop here.
It’s been real, people. I hope you all have a wonderful rest of your summer.
Byeeeeeeeee!
Luca 🦅