briciole

cauliflower Cavour / cavolfiore alla Cavour

jump to Recipe [versione in italiano] a pretty dish to bring to the table While searching for a traditional Italian dish using cauliflower, I found a recipe from Piemonte, whose name references the first prime minister of Italy, Camillo Benso, conte di Cavour (count of Cavour, usually referred to simply as Cavour1). In reading the details, I was intrigued by the combination of cauliflower, cheese, egg (uovo) and anchovies (acciughe) and decided to try it. beauties on display Cauliflower Cavour has an interesting flavor, the cheese, egg and anchovies all providing a note, without anyone being overwhelming), is fairly easy to... Read more →

roasted tromboncino squash with tomatoes / zucchetta al forno con pomodori

jump to Recipe fresh ingredients, simply prepared make my ideal meal (placemat by La FABBRICA del LINO) The current Cook the Books Club selection is A Cook's Tour, Global Adventures in Extreme Cuisines by the late Anthony Bourdain. Some editions of the book carry the subtitle In Search of the Perfect Meal, which feels more appropriate as it is a theme that recurs in the memoir. At times, Bourdain writes with deep sensitivity and shares insights in what he saw and experienced, like his observations of Vietnamese people or his homage to the many Mexican immigrants who work in restaurants in... Read more →

red beet, carrot, apple and egg salad / insalata di barbabietole rosse, carote, mela e uovo sodo

jump to Recipe Colorful salad: the view from above (placemat by La FABBRICA del LINO) Our current Cook the Books Club selection is the spy novel Red Sparrow by Jason Matthews1. I chose this book for our Club in early June 2021. I had no idea that by the time I started reading it, it would feel like current events. It was hard to believe the book was published in 20132. While I am an avid reader of mystery novels, this was my first experience reading a spy novel. I was attracted to it because each chapter ends with a short... Read more →

red Napa cabbage and winter squash with applesauce / cavolo napa rosso e zucca con salsa di mele

jump to Recipe a personal take on the cabbage and apple pairing The current Cook the Books Club selection is Cinnamon and Gunpowder by Eli Brown: The year is 1819, and the renowned chef Owen Wedgwood has been kidnapped by the ruthless pirate Mad Hannah Mabbot. He will be spared, she tells him, as long as he puts exquisite food in front of her every Sunday without fail.1 There's the pirate ship's colorful cast of characters — Mr. Apples, the knitting thug; mysterious twins Feng and Bai; and Joshua, who can neither hear nor speak and becomes a sort of adopted... Read more →

roasted vegetables with za'atar / verdure arrosto con za'atar

jump to Recipe [versione in italiano] the oven and za'atar turn summer vegetables into a flavorful side dish (placemat by La FABBRICA del LINO) Also called wild thyme, za’atar is an herb typical of the Middle East. Chef Yotam Ottolenghi has this to say about it: [Za’atar] has a distinctive, pungent, savoury aroma. Its scientific name, Origanum syriacum, hints at a connection to oregano, marjoram and the like, but, for me, its flavour evokes cumin, lemon, sage and mint.1 Za’atar is also used to indicate a mix composed of the dried herb, sumac (obtained by grinding the berries of the shrub... Read more →

roasted eggplant and tomatoes with cheese / melanzane e pomodori arrosto con formaggio

jump to Recipe I wish I could also share the smell (placemat by La FABBRICA del LINO) The current Cook the Books Club selection is 97 Orchard: An Edible History of Five Immigrant Families in One New York Tenement by Jane Ziegelman. While a couple of articles about the book had made me curious, the reading turned out to be totally engrossing. Using five immigrant families as points of departure, Ziegelman paints a rich historical and social picture of New York City: They are German, Italian, Irish, and Jewish (both Orthodox and Reform) from Russia and Germany—they are new Americans, and... Read more →

kohlrabi slaw with fresh fruit / insalata di cavolo rapa, carota e frutta fresca

jump to Recipe [versione in italiano] fresh fruit turns kohlrabi slaw sweet Pale green or purple, kohlrabi is a stunning vegetable, with its bulbous enlarged stem and its crown of leaves. The name kohlrabi comes, via German, from the Italian cavolo rapa and literally means 'turnip cabbage'. However, kohlrabi is not a turnip, but a cultivar of Brassica oleracea, a species that includes broccoli, cabbage, cauliflower, kale. Kohlrabi is a versatile vegetable: you can eat it raw, add it to soups and stews, shred it to make fritters or slice and grill it, or cube and roast it. Regardless of the... Read more →

vegan zucchini side dish / contorno di zucchine vegano

jump to Recipe [versione in italiano] a light, flavorful side dish (linen napkin by La FABBRICA del LINO) Our current Cook the Books Club selection is the novel Honeysuckle Season by Mary Ellen Taylor1 an author I featured in a post last year with her novel Winter Cottage2. Both novels are centered around a mansion, whose walls know secrets that the reader learns as chapter follows chapter and the story moves back and forth between present and past. In Honeysuckle Season, the protagonist, Libby, finds out who her biological parents were and also finds love and the realization of her wishes.... Read more →

spinach with cheese and chocolate / spinaci con formaggio e cioccolato

jump to Recipe [versione in italiano] fresh spinach with cheese and a touch of chocolate (linen placemat from La FABBRICA del LINO) The inspiration for this dish came from three sources: 1) fresh spinach leaves from the farmers' market1 (see photo below), 2) a recipe for spinach and goat cheese quiche2 and 3) my husband's use of grated chocolate on leafy greens. After reading the quiche recipe quickly I thought it called for the goat cheese (caprino) to be layered under the spinach: a closer reading revealed a misunderstanding on my part, but I stuck to the idea. My husband uses... Read more →

leek gratin / porri gratinati

jump to Recipe [versione in italiano] leeks and cheese: nothing else needed (placemat by La FABBRICA del LINO) I love leeks both as an ingredient and on their own1. Leeks make every dish to which you add them more flavorful, but in a delicate way as they are not overwhelming. Given my preference, I consume large amounts of leeks, particularly when I can get them fresh at the farmers' market. an abundance of leeks The first dish I ate made with leeks, many years ago, was a gratin. One of my roommates in Milan made a version on the rich side.... Read more →