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We adore Elsa Schiaparelli! Her best pieces exhibit her artist's imagination and love of all things wild... |
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This Schiaparelli necklace looks so brilliant on, as if you were attending the most outrageous Roman party. available here |
 Coming up next, a wonderful example of a Schiaparelli Watermelon Vitrail rhinestone bracelet.  Below is a wonderful new addition to the Pearl Modern shop... a Watermelon Tourmaline Rhinestone brooch from the 1950s by Schiaparelli. So vibrant!  Below is an excellent 'Stormy Sky' Rhinestone Schiaparelli Necklace from the 1940s to 1950s. The necklace is available here from the Pearl Modern shop.   |
A perfect Schiaparelli sun hat, just right for a holiday. Wear it on a yacht or on a walk through Central Park... available here Below, a pair of the perfect serpentine cornucopia Aurora Borealis rhinestone earrings from Elsa Schiaparelli...  |
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| This wild and wonderful Schiaparelli hat found a new home in Hawaii... |
"Eating is not merely a material pleasure. Eating well gives a spectacular joy to life and contributes immensely to goodwill and happy companionship. It is of great importance to the morale." - Elsa Schiaparelli
Inspired by Schiaparelli's quote, we prepared this fabulous asparagus recipe from Ursula Ferrigno. The recipe is super-simple but full of complex and beautiful spring flavors.
While getting dizzyingly lost in Florence a few years back, seduced by one amazing vintage Roberta di Camerino bag after another, we stumbled upon a wonderful book shop devoted to culinary tomes, discovering an absolutely gorgeous book of Ursula Ferrigno's entitled "Trattoria: Italian Food for Family & Friends.
" We highly recommend it.
" We highly recommend it.
ASPARAGUS, PEAS, AND BASIL (PISELLI CON ASPARAGI E BASILICO)
SERVES6
- ACTIVE TIME:30 MIN
- START TO FINISH:30 MIN
"What grows together, goes together" is a concept that often holds true, but disparate denizens of the garden sometimes need coaxing to harmonize. Ferrigno sets about the task with wise restraint—just a little butter, shallot, and fresh basil turns asparagus and peas into the best of friends.
- 1/4 cup finely chopped shallots (about 2)
- 3 tablespoons unsalted butter
- 2 lb asparagus, trimmed and cut into 1-inch pieces
- 3/4 lb shelled fresh peas (2 1/2 cups; 1 3/4 lb in pods) or 1 (10-oz) package thawed frozen peas
- 1/2 teaspoon fine sea salt
- Handful of torn basil leaves (about 3/4 cup)
- Cook shallots in butter in a 12-inch heavy skillet over medium heat, stirring frequently, until just tender, about 4 minutes.
- Stir in asparagus, peas, sea salt, and 1/4 teaspoon pepper, then seal skillet with foil. Cook over medium heat until vegetables are tender but still slightly al dente, about 8 minutes. Stir in basil and sea salt to taste.
COOKS’ NOTE: Peas can be shelled and asparagus cut 1 day ahead and chilled, covered.
Really wonderful images and that necklace is stunning, saw your post on WLV Team on Etsy, so glad we stopped by! Thanks!
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