Go Italian with the new cookbook, "The Tuscan Sun Cookbook" by Frances Mayes and Edward Mayes, with photographs by Steven Rothfeld.
Bestselling authors of "Under the Tuscan Sun," "Bella Tuscany" and "Everyday in Tuscany" brings a taste of the countryside to your home in their cookbook.
With gorgeous photos of Tuscany, this cookbook is an immersive experience and a feast for the eyes and stomach!
The book is divided into courses, Antipasti, Primi, Secondi, Contorni, Dolci and Apertivi e Diegestivi.
Antipasti contains such starters as a variety of Bruschette and Crostini, Fried Zucchini Flowers, Olives Three Ways, Farro Salad, Caprese and more.
Primi, the first course, contains pasta dishes and soups like Giusi's Ragu, Orecchiette with Shrimp, Pasta Shells with Shrimp and Three Cheese, Potato Ravioli with Zucchini, Speck and Pecorino, Garlic Soup, Onion Soup in the Arezzo Style, Two Tasty Risottos and Pizzas.
Secondi, the second course, contains proteins like Chicken Under a Brick, Honey-Glazed Pork Tenderloin with Fennel, Little Veal Meatballs with Artichokes and Cherry Tomatoes, Placido's Steak, Sea Bass in a Salt Crust and Frances's Summer Shrimp Salad.
Contorni, vegetable sides, contains dishes like Baked Peppers with Ricotta and Basil, Fava Beans with Potatoes and Artichokes, Fennel and Citrus Salad and much more.
Dolci, the dessert course, has dishes like Strawberry Semifreddo, Folded Fruit Tart with Mascarpone, Raspberry Almond Roulade and Lemon Cake.
Since pasta is a staple in our house, I made the Smoky Pasta. This dish originally called for smoked pancetta, but considering its hard enough to find pancetta, let alone the smoked pancetta, I made do with what I had. It uses garlic, rosemary, onion and tomato paste mixing with a homemade tomato sauce and then a bit of heavy cream and parmigiano-reggiano cheese.
While this was a bit more labor-intensive than what I usually like to make during a weeknight, making the homemade sauce first and then turning around and working on the recipe, it was completely worth it. The girls enjoyed the flavors and while the serving size says 4 to 6, I'd say its more 6 to 8 as we had more than plenty for us and then plenty of leftovers for the next few days.
So it made up plenty of delicious pasta full of flavor! I would definitely make this dish again!
"The Tuscan Sun Cookbook" is published by Clarkson Potter. It is $29.99.
Contact Amy Phelps at aphelps@newsandsentinel.com
