briciole

delicata squash stuffed with fagiolina del Trasimeno and leeks / zucca ripiena di fagiolina del Trasimeno e porri

dinner, plain and simple (linen by La FABBRICA del LINO) The Cooking Gene by Michael Twitty1, the current selection of the Cook the Books club, is a captivating read and a book difficult to describe in a few words: world history, food history, personal memories, travels all play a part in the story, which has an epic reach, encompassing centuries and large spaces, using the author's family tree as guide. Even before reading the book, I knew Twitty is a great story teller, whether he talks about a specific dish or is inhabiting the lives of his enslaved ancestors. I understand... Read more →

Novel Food #34: the finale

Welcome to the roundup of the 34th edition of Novel Food, the literary/culinary event that Lisa of Champaign Taste and I created in 2007. Novel Food is about literary works (prose or poetry) that inspire the preparation of dishes. I continue to host this event with great pleasure, as it brings together two of my passions: literature and food. Every edition delivers a great reading list and a lovely set of recipes. A group of book-loving food bloggers has contributed posts, each describing a literary work and the dish that the reading inspired. You are invited to follow me on a... Read more →

sweet pepper, onion and zucchini tart / torta salata con peperoni dolci, cipolle e zucchine

a favorite dinner fare (linen by La FABBRICA del LINO) At a conference this past February I met author Anne Perry and a few days later to I found myself in a bookstore that had a copy of The Cater Street Hangman, first book of the Charlotte and Thomas Pitt series1. The coincidence was too tempting to resist. I liked the book so much that I read the following three novels in the series: Callander Square, Paragon Walk and Resurrection Row. Besides being good mysteries, the novels attract me because of their setting: Victorian England. They look at the life of... Read more →

sourdough whole-wheat cheese crackers / cracker integrali al formaggio

one by one, they will soon be all gone (placemat by La FABBRICA del LINO) The August-September selection of the Cook the Books club is the novel Sourdough by Robin Sloan1. Intriguing title, I thought immediately, but did not know what to expect: I rarely read reviews before I read a book (sometimes do so after turning over the last page2). Being familiar with the San Francisco Bay Area contributed to the story's appeal, but even if you don't know the island of Alameda or the San Francisco Ferry Building, you will enjoy the twists and turns of Lois Clary's adventures... Read more →

Announcing: Novel Food #34

As summer slowly slides into the warm colors of fall in the northern hemisphere, it carries the announcement of another edition of the culinary/literary event Novel Food. I read a lot and cook a lot and although many things in my life have changed in the 11 years since I started my blog, those two pillars still stand firmly. Novel Food is a little voyage of literary discovery and a delightful party featuring literary-inspired dishes contributed by event's participants. I hope you will join. I am looking forward to learning about a published literary work (a novel, novella, short story, memoir,... Read more →

stuffed zucchini / zucchine ripiene

a delicious pair on a plate (napkin by La FABBRICA del LINO) The June-July selection of the Cook the Books club was Garlic and Sapphires, The Secret Life of a Critic in Disguise by Ruth Reichl1. The author is well known for her sparkling prose and engaging way of talking about food—the latter skill honed during her career as food critic, which is the subject of this memoir. Readers interested in restaurants in NYC and the life of a restaurant reviewer will find the book entertaining. To be honest, I am neither. I think that her first memoir, Tender at the... Read more →

pecan parcels (apricots stuffed with pecans and pancetta) / albicocche ripiene con noci pecan e pancetta

[cliccare il link per andare alla versione in italiano] sweet, salty, soft, crunchy: the best of all worlds It is stone fruit season! There are plums (prugne) and apricots (albicocche) and then plumcots, pluots and apriums. More than a century ago, horticulturalist Luther Burbank bred the plumcot with a 50-50 plum and apricot split. However, it was Floyd Zaiger who revolutionized the fruit and made it widely available. Zaiger bred the plumcot with a plum to create the pluot — three-fifths plum and two-fifths apricot — and coined the trademarked moniker. While the plumcot is a simple plum and apricot cross,... Read more →

Novel Food #33: the finale

Welcome to the roundup of the 33rd edition of Novel Food, the literary/culinary event that Lisa of Champaign Taste and I created in 2007. Novel Food is about literary works (prose or poetry) that inspire the preparation of dishes. I continue to host this event with great pleasure, as it brings together two of my passions: literature and food. Every edition delivers a great reading list and a lovely set of recipes. A group of book-loving food bloggers has contributed posts, each describing a literary work and the dish that the reading inspired. You are invited to follow me on a... Read more →

chocolate and walnut whole-wheat dinner rolls / panini integrali al cioccolato e noci

everything is better with chocolate, including bread (placemat by La FABBRICA del LINO) On a recent visit to a local bookstore, I purchased Olive Kitteridge by Elizabeth Strout1. A friend had told me the movie was really good, but I rarely watch TV, so the recommendation made me buy the book. I loved every page of it. The writing is superb and the characters of the stories are drawn with delicacy, precision and empathy. I also like the author's choice in writing a collection of short stories, rather than a novel. In some of them Olive is the protagonist, in others... Read more →

sugar snap peas with pancetta and pine nuts / piselli mangiatutto con pancetta e pinoli

sugar snap peas with pancetta and pine nuts (napkin by La FABBRICA del LINO) Opening a book and starting to read it is one the sweetest of life pleasures. Planning and executing a recipe is another. When I am invited to do both, I cannot refuse. Jenna Blum's The Lost Family1,2,3 is a novel rich in strong characters. Not only the main ones, Peter, June and their daughter Elsbeth, but also those in their lives, from Masha, the wife Peter lost, to Ruth and Sol, the cousins who took in Peter when he emigrated to the US, to Gregg, June's first... Read more →