8 presentazione
14 my kitchen philosophy:
Estate
Maria’s dozen essentials
19 summer 20 Al Fresco 23
Bresaola with Crescenza Cheese 24 Marinated Peppers with Mozzarella di Bufala 27 Octopus and Eggplant Salad 28 Peach Tart
30 Pranzo di Domenica 33
Italian Sausage and Crescenza Crostoni Veal Meatballs with Tomato Porcini Sauce 37 Green Salad with Radishes 38 Ida’s Lemon Ricotta Bundt Cake
34
40 Picnic at Sandy Beach 43
Potato, Onion and Goat Cheese Frittata Chickpea Salad 47 Green Bean, Tomato and Avocado Salad 48 Peaches in Red Wine
44
50 Garden Party 53 54 57 58 61 62
Autunno
Spinach and Cheese Dumplings Slow-Roasted Pork Pan-Fried Mushroom Ragu Peasant Potatoes Chocolate and Almond Stuffed Figs A Summer Fruit Platter
67 autumn
68 Saturday Night Polenta
71
Tuscan Kale Bruschetta 72 Polenta with Chicken Ragu 75 Chestnut Cake with Maple Icing
76 Funghi, funghi, funghi
79
80
Pizza with Mushroom-Truffle Cream and Taleggio Cheese Basic Pizza Dough 83 Mushroom, Chickpea and Sweet Potato Soup 84 Tagliatelle with Mushrooms, Chicken and Mascarpone 87 A Fall Fruit Platter
88 Fall Harvest
91
Pear and Gorgonzola Salad 92 Braised Quail with Fennel-Orange Sauce 95 Roasted Apples and Celery Root with Sage 96 Plum and Almond Cake
98 Pane e Zuppa
101
Anise and Bay Leaf Bread Peasant Soup 105 Chocolate Cake with Mascarpone Cream
102
Inverno
109 winter 110 Holiday Baking 113 114 117 118 121 122 125
Bull’s Eyes Wild Blueberry Amaretti Chocolate and Coffee Biscotti Delicate Butter Cookies Fried Sweet Dough Signora De Ceglia’s Peaches Italian Waffle Cookies
126 Comfort and Joy 129 130 133 134 137 138
Spinach and Burrata Bruschetta Cream of Broccoli and Cheese Soup Sausage Roll with Red Grapes and Grape Must Broad Bean Purée Winter Salad Ricotta Cheese Tart with Sour Cherry Jam
140 A Midwinter’s Feast 143
Cauliflower and Cannellini Soup with Rosemary Mascarpone Chicken Breasts Stuffed with Grapes and Walnuts 147 Sage-Roasted Carrots 148 Pear and Chocolate Tart 144
150 Warming up 153
Baked Tortellini with Sausage, Fennel and Mushrooms Spinach Meat Loaf with Parsley Sauce 157 Endive Salad 158 Orange Cardamom Ice Cream 154
Primavera
163 spring 164 Menu di Primavera 167
Cream of Pea Soup Rabbit with Lemon and Green Olives 171 Spring Risotto 172 Chicken Broth 175 Strawberry Bavarian Cream
168
176 Gnocchi con Amici 179
Asparagus Crostini with Truffle Mayonnaise and Prosciutto Lamb Stew with Artichokes and Gnocchi 183 Potato Gnocchi 184 Maple Walnut Ice Cream
180
186 Friday lunch with Friends 189
Devilled Cornish Hens 190 Carrot and Lemon Salad 193 Baked Scented Rice 194 Chocolate Cream
196 A Taste of Spring 199
Bruschetta with Fresh-Ricotta Cream Crispy Calamari and Artichokes with Mâche and Lemon Sauce 203 Smoked Salmon and Asparagus Tart 203 Pâte Brisée 204 Panna Cotta
200
206 index
Menu
Al Fresco Summer is here and the living is easy.
20
Estate
Bresaola con Crescenza Bresaola with Crescenza Cheese Peperoni Marinati con Mozzarella di Bufala Marinated Peppers with Mozzarella di Bufala Insalata di Polpo con Melanzane Octopus and Eggplant Salad Crostata di Pesche Peach Tart
21
Estate
With its crinkly blue-green leaves and earthy flavour, lacinato kale – also known as Tuscan kale, cavolo nero or black kale – is a fall favourite that appears in soups and stews. Here, it is cooked with potatoes, garlic and olive oil for a chunky bruschetta served with sharp Pecorino Toscano sheep’s milk cheese.
Bruschetta con Cavolo Nero Tuscan Kale Bruschetta Ingredienti
Preparazione
1 large bunch Tuscan kale, stems removed 2 yellow-fleshed potatoes, peeled and quartered 2 garlic cloves, 1 crushed, 1 thinly sliced 6 tbsp (90 ml) extra-virgin olive oil ¼ tsp (1 ml) crushed chili pepper Salt and freshly ground pepper, to taste
Preheat oven to 375°F (190°C).
To assemble
8 slices country bread, cut into ½-inch-thick (1 cm) slices Extra-virgin olive oil 1 garlic clove, whole
Bring a large saucepan of salted water to a boil over high heat. Add kale, potatoes, crushed garlic and 1 tbsp (15 ml) olive oil. Lower the heat to medium-low and cook until greens are wilted and potatoes are cooked through, about 20 to 25 minutes. Drain and let cool, then chop coarsely. In a large skillet, add the remaining oil, the thinly sliced garlic and the chili pepper and sauté until golden. Add the chopped vegetables, season with salt and pepper and sauté a minute or two longer. Meanwhile, brush bread slices on both sides with olive oil and spread on a baking sheet. Bake 8 to10 minutes, until golden and crisp (or grill on a stovetop griddle pan). Rub one side of each slice with garlic and set aside. To serve, arrange toasted bread slices on a large platter and divide vegetables among them. Top with pecorino and drizzle generously with olive oil.
To serve
8 thin slices Pecorino Toscano cheese Finest quality extra-virgin olive oil
Serves 8
71
Autunno
Easy to prepare, this rich, moist chocolate cake filled with whipped mascarpone cream is a real crowd-pleaser.
Torta di Cioccolata con Crema Mascarpone Chocolate Cake with Mascarpone Cream Ingredienti
Preparazione
For cake
Preheat oven to 350°F (175°C).
¾ cup (180 ml) finest-quality cocoa powder 2½ cups (625 ml) unbleached all-purpose flour, plus extra for dusting pan 1 tsp (5 ml) baking soda ¾ tsp (3 ml) baking powder ½ tsp (2 ml) salt ¾ cup (180 ml) unsalted butter, softened, plus extra for greasing pan 1 cup (250 ml) granulated sugar 1 cup (250 ml) packed brown sugar 3 large eggs, at room temperature 1 tsp (5 ml) pure vanilla extract 1 cup (250 ml) mascarpone (half a 500 g tub) ½ cup (125 ml) buttermilk
Generously butter a 10-inch (25 cm) round cake pan. Line bottom of pan with parchment paper. Lightly dust sides of pan with flour and set aside.
To assemble
1 cup (250 ml) mascarpone ½ cup (125 ml) 35% whipping cream 1 packet (8 g) vanilla sugar 4-5 tbsp (60-75 ml) seedless raspberry jam Icing sugar
In a medium bowl, sift together cocoa powder, flour, baking soda, baking powder and salt. Set aside. In the bowl of a stand-up mixer fitted with a flat paddle attachment, beat butter on medium-high speed until pale and fluffy, about 1 minute. In a small bowl, combine the two sugars. Gradually add sugar mixture to butter, beating on medium speed until well combined, about 2 minutes, scraping the sides down with a spatula. Add eggs one at a time, beating well after each. Beat in vanilla. Add mascarpone and beat to incorporate. Add flour mixture alternately with the buttermilk, beating on medium-low speed until each addition is combined, ending with flour. Spread batter evenly into prepared baking pan. Bake for 55 to 60 minutes or until a wooden skewer inserted into the centre comes out clean. Cool cake on a wire rack for 10 minutes. Remove from pan. Peel off parchment paper. Cool thoroughly, then slice horizontally into two layers. To assemble: In the bowl of a stand-up mixer fitted with a whisk attachment, whisk mascarpone, whipping cream and vanilla sugar until smooth. On the cut side of the bottom cake layer, spread the jam, followed by the mascarpone cream. Cover with the top cake layer, dust with icing sugar and serve. Serves 10 to 12
Consigli di cucina
There is no substitute for high-quality cocoa powder. Hand-picked, premium cocoa beans, roasted to perfection, are the basis of the rich taste of cocoa powder from respected manufacturers like Valrhona and Callebaut. These cocoa powders are Dutch-processed, meaning they have been treated with an alkali to neutralize the beans’ natural acidity. che cos’è?
European bakers swear by those little sachets of vanilla sugar. Tearing one open releases the aromas of an Italian pasticceria. In this recipe, you could substitute 1 tbsp (15 ml) granulated sugar and 1 tsp (5 ml) pure vanilla extract. You can also prepare vanilla sugar in a large batch at home by combining 2 cups (500 ml) granulated sugar with the scraped seeds of one vanilla bean. Let it infuse for about a week before using.
105 Autunno
Whole chicken breasts roasted with the bone in and the skin on come out of the oven tender and juicy. Here, they are first stuffed with grapes and walnuts, then finished with a drizzle of freshly squeezed orange juice.
Petto di Pollo Farcito con Uva e Noci Chicken Breasts Stuffed with Grapes and Walnuts Ingredienti
Preparazione
For filling
Preheat oven to 375°F (190°C).
1 tbsp (15 ml) unsalted butter 2 tbsp (30 ml) extra-virgin olive oil 2 shallots, finely chopped ¾ cup (180 ml) walnuts, coarsely chopped ½ cup (125 ml) red seedless grapes, quartered 2 tbsp (30 ml) finely chopped fresh chives 2 tbsp (30 ml) bread crumbs Salt and freshly ground pepper, to taste 7 oz (200 g) soft goat cheese, cut in 6 slices
To prepare filling: Heat butter and oil in a large skillet and sauté shallots until soft, 1 to 2 minutes, and remove from heat. Stir in walnuts, grapes, chives and bread crumbs. Season with salt and pepper and set aside to cool slightly. Leave goat cheese aside for now.
For chicken
6 tbsp (90 ml) etra-virgin olive oil 6 bone-in chicken breasts, skin on Salt and freshly ground pepper, to taste 3 tbsp (45 ml) unsalted butter, softened 1 orange, cut into wedges 3 sprigs fresh rosemary, each cut in half 5 bay leaves To serve
To prepare chicken: Oil a 14-inch (35 cm) round earthenware tiella or roasting pan with 2 tbsp (30 ml) of the olive oil and set aside. On a baking sheet, season chicken breasts with salt and pepper. Make a lengthwise slit in each chicken breast, being careful not to cut all the way through. (This will form the pocket for the stuffing.) Rub remaining 4 tbsp (60 ml) olive oil into the chicken (including in the pockets). Divide stuffing equally among chicken breasts, stuffing it into the slit in each breast, and top with a slice of goat cheese. Pull the chicken skin over the filling and secure with toothpicks. Smear butter over the skin and season again to taste with salt and pepper. Gently transfer chicken to prepared tiella. Scatter orange wedges, rosemary and bay leaves around chicken. Roast 35 to 40 minutes, or until juices run clear when the thickest part of the breast is pierced. Then broil 2 to 3 minutes, or until skin is crisp and golden. Drizzle with orange juice and serve warm with pan juices. Serves 6
Freshly squeezed juice of 1 orange
Consigli di cucina
The chicken breasts can be assembled the day before, covered with plastic wrap and refrigerated. When ready to serve, bring chicken to room temperature and cook as instructed. Doing it this way allows the flavours time to meld together beautifully.
Che cos’è?
I’m convinced food tastes better when cooked in a shallow, glazed earthenware dish known in Italian as a tiella. I find earthenware dishes distribute heat slowly and evenly as the food cooks. Aromas and flavours are intensified and casseroles never stick or dry out. To season a tiella: Before using your tiella the first time, immerse the dish in cold water to soak overnight. The next day, empty the tiella and wipe it dry. Rub the inside with olive oil and place in a preheated 300°F (150°C) oven for 1½ hours. Remove seasoned tiella from oven and place on a wooden board or thick tablecloth to cool. (If placed on a surface like granite or a cold stovetop, it will crack.) To clean a tiella, soak it in warm, soapy water, then scrub with a soft sponge.
144 inverno
A pea soup so green it sings of spring. For an extra flourish, I add a dollop of mint-speckled cream.
Crema di Piselli Cream of Pea Soup Ingredienti
Preparazione
2 tbsp (30 ml) unsalted butter 2 tbsp (30 ml) extra-virgin olive oil 2 large shallots, finely sliced 1 leek, including pale green parts, finely chopped 2 yellow-fleshed potatoes, peeled and finely diced 1½ lb (750 g) green peas, fresh or frozen 1 bay leaf Salt and freshly ground black pepper, to taste 3-3½ cups (750-875 ml) chicken broth
In a large saucepan over medium heat, melt butter and oil. Add shallots and leeks and sauté until softened, about 3 to 5 minutes. Add potatoes and cook 1 to 2 minutes, then add peas and bay leaf. Season with salt and pepper. Add just enough broth to barely cover vegetables. Cover partially and simmer gently until vegetables are tender, about 15 to 20 minutes. Remove bay leaf. In a blender, purée the soup in batches until smooth. Return soup to saucepan and heat gently. In a small bowl, combine mascarpone, yogurt, mint, olive oil and salt and mix well. Serve soup in warm bowls, topped with a dollop of the mint cream and a little crumbled speck, if using. Serves 6 to 8
To serve
3 tbsp (45 ml) Italian mascarpone 3 tbsp (45 ml) Greek-style yogurt 2 tbsp (30 ml) slivered fresh mint 1 tbsp (15 ml) finest quality extra-virgin olive oil Salt, to taste 2 slices speck, crisped in the oven and crumbled (optional)
Consigli di cucina
Make sure all the vegetables are finely sliced and diced. The soup needs to cook quickly in order to retain the bright green colour of the peas.
167 primavera