Every year, no matter what other travel plans Brooklyn-born Gina has, she feels compelled to stop first in Bologna, Italy, and visit her Uncle Dino’s restaurant.
“Must be some kind of genetic homing instinct that’s pulling me back to my ancestral roots,” she says. “Or maybe I just need my annual fix of Uncle Dino’s famous Italian Dip Ambrosia. The recipe has been in the family for generations. Though I’m the only one so far who triples the portions to make a whole meal of it. It sure keeps the vampires away—not to mention anyone who swoons at the smell of a little (OK, more than a little) garlic.” (Q & A) (MIN)
MIX the following (preferably organic) ingredients:
(Measurements indicate proportions, which can be expanded to the portions needed.)
- ¼ cup extra-virgin, first- and cold-pressed Olive Oil
- 1 tablespoon Balsamic Vinegar
- 1 or more cloves of Crushed Garlic (the more garlic, the stronger the taste)
- A few Chili Flakes (careful, it’s hot!)
- 1 tablespoon chopped Fresh Italian Parsley
- ¼ teaspoon chopped Fresh Basil
- Salt and Pepper to taste.
SERVE with warm Italian bread for dipping, and a ½ cup of chilled grapes for a dramatic finish of contrasting flavor and refreshing texture.