When I was up country (as we say in these
parts) I had lunch at Carluccio’s; the menu was tempting, the food very good
and I was really enticed by the deli selling all sorts of fascinating
stuff. I didn’t have long to linger,
however, as I was with my agent (ahem!) and about to meet up with publishers to
discuss the possibility of publishing the book I am writing.
ASIDE ~ if you would like to think positive
thoughts for me in this regard please feel free; there’s still time as I haven’t
heard anything yet!
Coincidentally, on my return to Cornwall,
among the various delights waiting me was another lovely book from Quadrille (I thank you); “Two Greedy
Italians eat Italy” by Gennaro Contaldo and no other than Antonio Carluccio ~
the very chap who developed the above mentioned Carluccio’s caffè business
together with his ex-wife Priscilla Carluccio.
The book is divided into three main
sections dealing with food from the mountains (the Alps including the glacial
lakes), from the coast and from the rivers and plains giving a little about the
geography of each area as it relates to food and lifestyle.
“Comfort Food from the
Mountains” deals with warming, rib sticking food. The first recipe is for Beef & Wine Soup which is
good beef broth enhanced with wine, cream and Parmesan and served over buttery fried bread. This is just the sort of
food for someone keen on using up leftovers, as I am, and so is the second
recipe in the book for Bread Dumplings in Beef Broth. As it happens I am making beef stock as I type (see recipe at the end of this post) so will try
these recipes soon.
This section also includes several game recipes, polenta, pizza, chestnuts, potatoes, sausages and cabbage, that sort of thing. Towards the end Carluccio gives a recipe for Mascapone All’ Amaretto. As luck would have it there was were a few Amaretti in the cupboard and a little mascarpone in the fridge so it seemed only right that I try it for breakfast. Sadly I had no Amaretto so I had to compromise with a little brandy but it was still delicious!
This section also includes several game recipes, polenta, pizza, chestnuts, potatoes, sausages and cabbage, that sort of thing. Towards the end Carluccio gives a recipe for Mascapone All’ Amaretto. As luck would have it there was were a few Amaretti in the cupboard and a little mascarpone in the fridge so it seemed only right that I try it for breakfast. Sadly I had no Amaretto so I had to compromise with a little brandy but it was still delicious!
“Fresh Flavours from the Coast”, of course,
gives many fish and seafood dishes plus some desserts and ices and a
particularly enticing recipe for Focaccia di Formaggio.
The third section “The Larder of the River
and Plains” concerned the the agricultural area where not only fruit and
vegetables are grown but also rice for risotto and wheat for pasta.
Each of the guys contributes recipes, which
are clear and straightforward, and also the occasional note on
ingredients. I have never been to Italy
(what a slacker!) but this strikes me as real or realistic Italian food, not
restaurant dishes beyond the call of day to day cooking and I am tempted by a great
deal of it. I am also tempted to visit Italy .
If the photos are to be believed Carluccio
and Contaldo seem to have had fun compiling this volume and they they remind me a
little of “Last of the Summer Wine” ~ two
old friends still playing with life and enjoying themselves together.
ANOTHER ASIDE ~ does anyone have any idea
what’s in Compo’s matchbox?
“Two Greedy Italians eat Italy” by Antonio
Carluccio and Gennaro Contaldo is a follow up to their first book “Two Greedy
Italians” which accompanied the BBC series of the same name (get the DVD here). It is to be published by Quadrille Publishing Ltd on the 12th April this
year and can be ordered from Amazon here.
Boneless Beef Stock
If you are prone, as I am, to being left with
lots of beef scraps after trimming steaks or preparing meat for casseroles then
store every little bit in the freezer till there are enough to make an effort
worthwhile – 500g at least.
~ Defrost all the
beef scraps if they are frozen – fat and sinew and gore are all fine for this.
~ Cut a whole onion
into quarters, no need to peel it!
~ Heat a couple of tablespoons
of oil in a large pan and add the onion and all the beef bits.
~ Cook uncovered
over high heat, stirring occasionally, till the beef is well browned and the
onions may even have started to char.
~ Pour over enough
water to cover generously, bring to a boil, cover, turn down the heat and
simmer for ages till you have a rich brown stock.
~ Strain the stock into
a clean pan discarding the solids.
~ Add a seriously
good glug of red wine (half a bottle even!) and boil till the liquid had
reduced by 75% or so.
~ Cool, pour into an
airtight container, cover and chill.
This keeps very well in the fridge; as it cools the fat
rises to the top and solidifies thus sealing the dish. It can also be frozen and I suggest freezing
in ice cubes as it is strong and you may only need a little at a time. This not at all classic stock has served me very
well; I like to add a spoonful to sautéed mushrooms, to steak pans when
deglazing, to creamy sauces, and to anything that could do with a beefy boost,
such as my ever popular Peppered Steak Salad.
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