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Recipes & Love from Our Tuscan Kitchen
This is a cookbook based on the Cooking Channel TV show, Extra Virgin, starring actress Debi Mazar (Entourage, Goodfellas, etc.) and her Italian husband, Gabriele Corcos. The show is about their life with their 2 young daughters and centers around food. I enjoy the show, they are very likeable, the kids are cute, and the food always looks good. And now they have a cookbook.
Gabriele is from Tuscany, and the family has traveled to Tuscany on their series, so the food reflects that heritage. Also included are comments from the pair, lots of pictures of the food and the family and of course, some really great recipes.
There is an entire chapter on risotto that begins with a page of instructions and tips, followed by a simple recipe for vegetable stock, which Gabriele prefers to chicken stock in making risotto. I also like his tip to save the rinds of Parmigiano-Reggiano, which he uses in preparing the risotto. He also prefers Carnaroli to Arborio rice. There are ingredients throughout the book that may be difficult to obtain outside of Italy or maybe New York City, although substitutes are usually given.
I also like that he takes familiar American food and re-interprets it to his native Tuscany. The Super Tuscan Burger is a good example, with Pecorino, provolone and avocado. He also does it with Fish Tacos by using semolina in the batter for the fish.
There’s another short chapter on pizza, with some unusual toppings like beef carpacio and a breakfast pizza with eggs and pancetta. The paninis are terrific, especially the Speck, Pecorino & Grilled Eggplant Sandwich and the Prosciutto & Taleggio Sandwich with Fig Preserves – one bite and you’ll never eat ham & cheese again.
There are pasta recipes, of course, and some basic Italian sauces like Bolognese and Besciamella, which are used to create a traditional Lasagne Alla Bolonese, which is nothing like your typical heavy American lasagna laden with ricotta and mozzarella. Four-Cheese Penne is an Italian mac & cheese, but the addition of some stinky cheeses like Gorgonzola and Taleggio really give it great flavor. Pasta Alla Gricia is penne or spaghetti with guanciale, pig jowl, which is usually available at Italian markets.
Soups include the ubiquitous minestrone, Tuscan Bread and Tomato Soup, Lobster and Cannellini Bean Soup, an unusual, super healthy Cold Vegetable Soup with Mint and several more. There are meat and fish dishes too, like Florentine Osso Buco, Beef Stew with Polenta, Drunken Tuna (with red wine) and Livorno-Style Mixed Fish Stew.
Desserts look pretty good, there are mostly fruit based deserts and really nothing too chocolaty. I’m especially intrigued by the Chestnut Flour Cake and the Florentine Orange Cake. There is a gelato, Olive Oil Gelato with Cherry Compote, and a sorbet, a Coffee Granita and of course, Tiramisu.
All in all, this is a lovely cookbook. I especially enjoy Debi & Gabriele’s voices throughout. Italian food aficionados will really appreciate this taste of Tuscany.
5/14 Stacy Alesi, AKA the BookBitch
EXTRA VIRGIN by Gabriele Corcos & Debi Mazar. Clarkson Potter (May 6, 2014). ISBN 978-0385346054. 272p.
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