MY TUSCAN KITCHEN by Aurora Baccheschi Berti

 

My Tuscan Kitchen: Seasonal Recipes from the Castello di Vicarello by Aurora Baccheschi Berti already has bookmarks of the recipes I want to try. The moment I opened its pages I was transported to another place, perhaps another time, and liked the feel of it. Each recipe talked to me, hence all the bookmarks.

And now I want to go back to Tuscany to visit the Castello di Vicarello, owned by the author of this cookbook. To have cooked from her cookbook then to visit her castle hotel and dine on the food she prepares there would be an ultimate treat. It really is the way a cookbook can take you on a culinary travel adventure, and become more than just a collection of recipes.

Take page 19 for instance. Listen to her words:

"On Palm Sunday, we cut olive branches from the trees and present them at the church to be blessed. Hung up on the wall back in our kitchen, the branches will protect our home for another year." 

Or page 219, a sharing of Tuscan Christmas traditon:

"The woods, fields, and orchards provide materials for seasonal table decorations. Pyramids of bay leaves, studded with oranges or lemons (which, when the decorations are taken down on Twelfth Night, are turned into marmalade). Cypress cones and corbezzolo (strawberry tree) add a splash of rustic color."

The lush photography is as rustic as the recipes, evocative of the seasons and changes in light. 

This is a chef in tune with her terrain, grounded in local traditions, reverent of the ingredients from her garden, and confident of her cuisine. It comes through on each and every page. Simple honest recipes from the countryside of one of Italy's most beloved regions. One more reason to visit there. One more reason to buy this book.

This is one of the recipes from her book:

Spaghetti Al Dente Di Leone

(Spaghetti with Dandelion Leaves)

Serves six

Printable Recipe

Ingredients:

Salt

1 pound dandelion leaves

3 cloves garlic, unpeeled

5 tablespoons extra virgin olive oil

1/2 chili

1 bay leaf

5 black peppercorns

1 sprig rosemary

1 sprig sage

1 pound spaghetti

Method:

1. Bring a pot of salted water to a boil and add the dandelion leaves. Bring back to a boil, then reduce the heat and simmer for about 20 minutes. Drain and set aside to cool.

2. Crush the garlic cloves with the flat side of a knife. Heat the oil in a skillet over medium-high heat. Add the garlic, chili, bay leaf, peppercorns, rosemary, and sage. When the oil is very hot, remove the herbs, peppercorns and garlic and add the dandelion leaves. Season with salt and cook for 10 minutes, tossing constantly with two wooden spoons. Use kitchen scissors to cut the leaves up a little.

3. Bring a pot of salted water to a boil and cook the spaghetti until al dente. Drain it and add to the dandelion leaves, tossing over high heat for a couple of minutes.

My Tuscan Kitchen: Seasonal Recipes from the Castello di Vicarello by Aurora Baccheschi Berti

 

Comments

[Kristin]

I just discovered your blog from your Twitter follow today (thank you!), I can see it fueling my cookbook addiction...

I just picked wild garlic for the first time today and made pesto with it and now I've got the bug to cook with more wild/foraged foods, so this recipe jumped out at me. I'm curious to try it, especially since I can just walk out my door and gather the dandelion leaves for it. Terrific review, thanks for sharing!