The red tastes of love

SilviaBaracchi

www.trentaeditore.it

That’s why I decided to concentrate on celebrating ingredients that are red in color, ingredients that are good both for your health and for your soul.

Chef Silvia Baracchi’s guide to cooking includes whimsical love stories, anecdotes about her roots, and an essay about her life at the helm of Il Falconiere restaurant in Cortona, Arezzo, where she continues to amaze diners with stunning culinary masterpieces.

25,00 EURO

THE RED TASTES OF LOVE

Trenta Editore was founded in 2004.

Their first publication, Gli Chef del Vino, marked the beginning of their trajectory as important publishers of books on food and wine. Since then they have released books on original subjects for food-lovers of all kinds. Some of their most popular titles include: Nivuro di siccia, Dentro la leggenda, C’è tort@ per te, I peccati di gola dei campioni, Manuale di conversazione sullo Champagne, Decorazioni… gourmet, Soffice soffice, Favoloso Formaggio, Barbecue Piccante and Uova in fuga.

Silvia Regi Baracchi

Silvia Baracchi

Trenta Editore

Cooking is primarily passion, but it’s also the desire to visually amaze your guests.

THE RED

tastes of love Passion in the Tuscan kitchen

Born in Perugia, Silvia Regi Baracchi grew up in Cortona and proudly calls herself Etruscan. From her restaurateur family she inherited e love for fine dining, an awareness of tradition, and the art of hospitality. The exciting energy of the Falconiere inspires her culinary style on a daily basis.

Silvia has a vast range of culinary experiences and has worked with famous chefs who have given her the opportunity to introduce the cuisine of Cortona around the world. She has collaborated for many years now with Executive Chef Richard Titi, who shares her approach and philosophy. For Silvia, consistency is one of the most important values, equivalent to exceptional ingredients, cooking methods that exult Tuscan flavors, and a balance between presentation and quality that triggers the curiosity of the most expert diner while also satisfying those who appreciate simplicity.

T

IL FALCONIERE The heart of it all

Il Falconiere is a world where hospitality, cooking, wellbeing, and wine are the focus of everything we do.

8•

Introduction

o me, the Falconiere represents a life of love and passion: first for Riccardo, my husband, who grew up there, and then for my cooking, which takes its clues from traditional Tuscan recipes that I then develop into innovative cuisine.

Riccardo and I met when we were teenagers. We fell in love and have shared many wonderful years together, working side by side on important projects. One such project was the restoration of the San Martino villa, one of the family’s properties, and which became the Falconiere. Riccardo always loved the place, even when it was entirely run down, as it was when we inherited it. Actually, even when it was falling apart, it still fascinated us. Its position is ideal; it has an enchanting view of the classic Tuscan landscape with its olive orchards punctuated by cypress trees. And the structure, which was built in the mid-1600s, is the work of genius.

The Falconiere is an authentic Tuscan villa. Its classical Italian garden is gracious in its symmetry and layout, with elegant paths and scenic vistas; the small sacred church is still used; the airy limonaia is refreshing with its lemon trees. It is truly a magical place. It is virtually impossible not to feel inspired here.

Together we decided to create an elegant country hotel so that our guests could experience what it is like to live in a Tuscan dream. It lacks nothing: its Tuscan flavors are embedded in the stones, colors, boxwood hedges, cypress trees, olive orchards, and of course the vineyards.

It has now been many years since we opened the Falconiere. It was hard at first but it was always our passion.

We pursued the challenge with conviction and great satisfaction, and it is now simply splendid. Our focus is on hospitality, fine cuisine, wellbeing, and wine. Everything else falls into place: gourmet dinners, cooking classes, exclusive spa treatments (including vinotherapy), visits to the winery, winetasting, and even courses in falconry.

Our commitment to local products is, for us, synonymous with great quality. We are lucky to live in a part Introduction •

9

T

IL FALCONIERE The heart of it all

Il Falconiere is a world where hospitality, cooking, wellbeing, and wine are the focus of everything we do.

8•

Introduction

o me, the Falconiere represents a life of love and passion: first for Riccardo, my husband, who grew up there, and then for my cooking, which takes its clues from traditional Tuscan recipes that I then develop into innovative cuisine.

Riccardo and I met when we were teenagers. We fell in love and have shared many wonderful years together, working side by side on important projects. One such project was the restoration of the San Martino villa, one of the family’s properties, and which became the Falconiere. Riccardo always loved the place, even when it was entirely run down, as it was when we inherited it. Actually, even when it was falling apart, it still fascinated us. Its position is ideal; it has an enchanting view of the classic Tuscan landscape with its olive orchards punctuated by cypress trees. And the structure, which was built in the mid-1600s, is the work of genius.

The Falconiere is an authentic Tuscan villa. Its classical Italian garden is gracious in its symmetry and layout, with elegant paths and scenic vistas; the small sacred church is still used; the airy limonaia is refreshing with its lemon trees. It is truly a magical place. It is virtually impossible not to feel inspired here.

Together we decided to create an elegant country hotel so that our guests could experience what it is like to live in a Tuscan dream. It lacks nothing: its Tuscan flavors are embedded in the stones, colors, boxwood hedges, cypress trees, olive orchards, and of course the vineyards.

It has now been many years since we opened the Falconiere. It was hard at first but it was always our passion.

We pursued the challenge with conviction and great satisfaction, and it is now simply splendid. Our focus is on hospitality, fine cuisine, wellbeing, and wine. Everything else falls into place: gourmet dinners, cooking classes, exclusive spa treatments (including vinotherapy), visits to the winery, winetasting, and even courses in falconry.

Our commitment to local products is, for us, synonymous with great quality. We are lucky to live in a part Introduction •

9

FILLET OF BEEF IN SANGIOVESE

reduction and balsamic vinegar INGREDIENTS FOR 2 PEOPLE

• 2 fillets of beef (5/6 oz each) • 2 glasses of Sangiovese red wine • 1 teaspoon of honey • 1 stick of cinnamon • 1 clove • salt and pepper • 3 grains of pepper • 2 tablespoons of extravirgin olive oil • 2 bay leaves • 8 shallots • ½ glass of vinegar • 2 tablespoons of sugar

52 •

CHAPTER 2

Wash and peel the shallots. Place them in a small, deep skillet dish with the sugar. Let them caramelize.

Add the vinegar, a glass of water, the salt and pepper in grains, a bay leaf and let everything simmer for about 30 minutes on a low fire.

Season the fillets with salt and pepper. Heat up a pan with the extravirgin olive oil until hot. Sear the fillets for two minutes on each side over medium heat. Add the red wine, the honey, the bay leaves, the cinnamon and cook for another five minutes.

Place the fillets on a plate. Drizzle them with the reduced red wine sauce and garnish with the onions.

The conquest •

53

FILLET OF BEEF IN SANGIOVESE

reduction and balsamic vinegar INGREDIENTS FOR 2 PEOPLE

• 2 fillets of beef (5/6 oz each) • 2 glasses of Sangiovese red wine • 1 teaspoon of honey • 1 stick of cinnamon • 1 clove • salt and pepper • 3 grains of pepper • 2 tablespoons of extravirgin olive oil • 2 bay leaves • 8 shallots • ½ glass of vinegar • 2 tablespoons of sugar

52 •

CHAPTER 2

Wash and peel the shallots. Place them in a small, deep skillet dish with the sugar. Let them caramelize.

Add the vinegar, a glass of water, the salt and pepper in grains, a bay leaf and let everything simmer for about 30 minutes on a low fire.

Season the fillets with salt and pepper. Heat up a pan with the extravirgin olive oil until hot. Sear the fillets for two minutes on each side over medium heat. Add the red wine, the honey, the bay leaves, the cinnamon and cook for another five minutes.

Place the fillets on a plate. Drizzle them with the reduced red wine sauce and garnish with the onions.

The conquest •

53

PICI WITH ORGANIC CHERRY TOMATOES, pecorino di Pienza and fava beans

Pici are a typical pasta dish made only with flour and water (no eggs) and therefore should be a little chewy; they go perfectly with sauces that are flavorful and thick.

INGREDIENTS FOR 2 PEOPLE For the pasta: • 1 cup water • 2 cups flour • a pinch of salt For the sauce: • 2 tablespoons of olive oil • 1 clove of garlic • 2 cups cherry tomatoes • 1 bunch of aromatic herbs: thyme, oregano, and basil • 1 chili pepper • 5 fresh fava bean pods • 3 oz aged pecorino for grating • 1 spoon of grated Parmigiano cheese

66 •

CHAPTER 3

Pour the flour into a large bowl. Make a well in the middle with your hands. Pour the water into the middle very slowly and mix until the flour has absorbed all the water and the dough is relatively solid so that you can knead it by hand. Work the dough for about ten minutes until the dough is rather elastic.

Roll the dough into a ball, cover it with clear plastic and let it rest for 20 minutes.

In the meantime, prepare the tomato and fava bean sauce. Heat the garlic in the olive oil with the thyme and chili pepper, add the tomatoes (which you have previously quartered), and season with salt and pepper. Cook swiftly and stir often. Add the oregano, the basil and the shucked fava beans.

Roll out the dough so it is about 1cm thick. Cut it into four sections and then cut each of those sections into thin slices so that you can roll them out by hand, so that they look a little like a long, thick spaghetti.

Cook the pici in a large pot of boiling, salted water for five minutes. Drain them and put them into the sauce and saute’ them for about 3 or 4 minutes so they absorb the flavor of the sauce. Add a handful of Parmigiano. Serve the pici and the sauce onto plates and decorate the dish with shards of pecorino and fresh basil.

The anniversary dinner •

67

PICI WITH ORGANIC CHERRY TOMATOES, pecorino di Pienza and fava beans

Pici are a typical pasta dish made only with flour and water (no eggs) and therefore should be a little chewy; they go perfectly with sauces that are flavorful and thick.

INGREDIENTS FOR 2 PEOPLE For the pasta: • 1 cup water • 2 cups flour • a pinch of salt For the sauce: • 2 tablespoons of olive oil • 1 clove of garlic • 2 cups cherry tomatoes • 1 bunch of aromatic herbs: thyme, oregano, and basil • 1 chili pepper • 5 fresh fava bean pods • 3 oz aged pecorino for grating • 1 spoon of grated Parmigiano cheese

66 •

CHAPTER 3

Pour the flour into a large bowl. Make a well in the middle with your hands. Pour the water into the middle very slowly and mix until the flour has absorbed all the water and the dough is relatively solid so that you can knead it by hand. Work the dough for about ten minutes until the dough is rather elastic.

Roll the dough into a ball, cover it with clear plastic and let it rest for 20 minutes.

In the meantime, prepare the tomato and fava bean sauce. Heat the garlic in the olive oil with the thyme and chili pepper, add the tomatoes (which you have previously quartered), and season with salt and pepper. Cook swiftly and stir often. Add the oregano, the basil and the shucked fava beans.

Roll out the dough so it is about 1cm thick. Cut it into four sections and then cut each of those sections into thin slices so that you can roll them out by hand, so that they look a little like a long, thick spaghetti.

Cook the pici in a large pot of boiling, salted water for five minutes. Drain them and put them into the sauce and saute’ them for about 3 or 4 minutes so they absorb the flavor of the sauce. Add a handful of Parmigiano. Serve the pici and the sauce onto plates and decorate the dish with shards of pecorino and fresh basil.

The anniversary dinner •

67

THREE SHADES OF PINK

with vanilla crumble, strawberries and forest fruits INGREDIENTS FOR 2 PEOPLE For the crumble: • 1/2 cup flour • 1,5 oz butter • 2 tbspoons brown sugar • vanilla For the garnish: • strawberries • a sprig of mint • fresh raspeberries and blackberries Strawberry cream: • 1/2 cup strawberries • 2tablespoons sugar • 1/3 cup whole cream • 1 gelatin sheet • vanilla

Prepare the crumble by mixing the ingredients together. Let the mixture rest for 30 minutes. Then, on an oven tray lined with baking paper, lay the crumble out in a thin layer and bake for 15 minutes.

Let it cool down and then crumble with your fingers.

Prepare each of the three creams in the following way.

Cook the fruit with the sugar for 2 minutes. Add the gelatin sheet that you have previously soaked. Boil the total amount of cream with one vanilla pod, filter it out, and divide it in three parts. Mix the cream with the fruit. Pour the strawberry cream into a glass and place in fridge until solid. As soon as it is solid, add the raspberry cream, put back in the refrigerator again. Repeat with the blackberry cream. Leave the dessert in the fridge for at least one hour.

Garnish with the crumble, the fresh fruit, and the sprig of mint.

Raspberry cream: • 1/2 cup raspberries • 2 spoons sugar • 1/3 cup whole cream • 1 gelatin sheet • vanilla

86 •

CHAPTER 4

Blackberry cream: • 1/2 cup blackberries • 2 tablespoons sugar • 1/3 cup whole cream • 1 gelatin sheet • vanilla

Losing and finding each other •

87

THREE SHADES OF PINK

with vanilla crumble, strawberries and forest fruits INGREDIENTS FOR 2 PEOPLE For the crumble: • 1/2 cup flour • 1,5 oz butter • 2 tbspoons brown sugar • vanilla For the garnish: • strawberries • a sprig of mint • fresh raspeberries and blackberries Strawberry cream: • 1/2 cup strawberries • 2tablespoons sugar • 1/3 cup whole cream • 1 gelatin sheet • vanilla

Prepare the crumble by mixing the ingredients together. Let the mixture rest for 30 minutes. Then, on an oven tray lined with baking paper, lay the crumble out in a thin layer and bake for 15 minutes.

Let it cool down and then crumble with your fingers.

Prepare each of the three creams in the following way.

Cook the fruit with the sugar for 2 minutes. Add the gelatin sheet that you have previously soaked. Boil the total amount of cream with one vanilla pod, filter it out, and divide it in three parts. Mix the cream with the fruit. Pour the strawberry cream into a glass and place in fridge until solid. As soon as it is solid, add the raspberry cream, put back in the refrigerator again. Repeat with the blackberry cream. Leave the dessert in the fridge for at least one hour.

Garnish with the crumble, the fresh fruit, and the sprig of mint.

Raspberry cream: • 1/2 cup raspberries • 2 spoons sugar • 1/3 cup whole cream • 1 gelatin sheet • vanilla

86 •

CHAPTER 4

Blackberry cream: • 1/2 cup blackberries • 2 tablespoons sugar • 1/3 cup whole cream • 1 gelatin sheet • vanilla

Losing and finding each other •

87