Can you translate your book into English? This is a question I have received a few times since my cookbook was published this Spring. No, I can't, but I can translate a couple of recipes for you.

My co-author Alexandra Medwedeff and I will be publishing 6 recipes over the next few months and I will be posting the ones on my website in English. If Alex posts a recipe from our book you'd like to have translated, please contact me.

My first recipe is a Summer one, the second will be posted in Fall and the third in Winter. One will be an appetizer, another a main dish and the third a dessert. It's not easy picking ones to write about. Each one has a story and a special meaning. When asked if I have a "favorite" recipe, I can't say yes. They are all "favorites" or else they wouldn't be in the book! Some were created during the writing process, most are ones I have been making for years.

After a lot of debating which of my "favorite" Summer recipes I should write about, I decided on the "Mixed Bean Salad in Parmesan Cups".

Photo: A. Medwedeff

What makes this recipe so special? I like it because it's so versitile. The cups can be filled with virtually any kind of salad: heirloom tomatoes and basil, marinated zucchini, lightly dressed lettuce, sliced apple and fennel salad. The list goes on and on. And the cups can also be made smaller and left flat and be served with drinks or after dinner with the cheese course. Add some chopped rosemary or sage for a new twist.

And the story behind it? I learned to make these cups on a painting trip with Brenda Swenson to Tuscany two years ago. I was amazed at how easy they were to make and how delicious they tasted. Our wonderful cook Emanuella spoke only Italian but for me the language of food is universal.

Mixed Bean Salad in Parmesan Cups

Note: The amount of cheese is good for cappucino cups. Use more cheese for larger cups.

For the cups:

100 g finely grated Parmesan

For the salad:

250 g mixed beans (I used green and yellow wax beans)

4 Tbs olive oil

2 Tbs balsamic vinegar

1 Tbs whipping cream

herb salt, freshly ground pepper

Preparation: 20 min.

Serves: 4

Preheat the broiler. Bring water to a boil in a medium pot. Wash the beans, snip off the ends, cut into mouth-sized pieces and place into the boiling water. Cook the beans until just tender. Drain, place in an ice bath and drain again.

Meanwhile, cover two baking sheets with parchment paper. On each baking sheet make two round disks using for each about a handfull of Parmesan. Be sure the disks all have the same thickness. Place the first baking sheet on the top rack and bake about 2-3 minutes. As soon as the edges turn golden remove the sheet. Lightly fan the disks so they are cool enough to touch.

Then quickly remove the disks from the parchment and press into a cup. Stuff a scrunched up paper towel into the cup so that the cheese cup keeps its shape and some of the fat from the cheese is soaked up. A small turned over bowl can also be used. If doing this, place the paper towel over the cheese. Let the cheese cup harden. Repeat with the second baking sheet.

Whisk the olive oil, vinegar, cream, salt and pepper in a bowl and mix into the beans. Carefully remove the cheese cups and place on a plate. Fill with the bean salad and serve immediately.