Tuscan food is some of the best ITaly can offer. There are amazing dishes from Florence and the surrounding countryside. A book, not a cookbook - but an interesting account of ayoung man's journey in this piece of heaven highlights this cooking and Tuscan life. It's an inspirational read.
There isn't enough good things to say about Andrew Cotto's Cucina Typico and its' sequel Cucina Romana (both published by Black Rose Writing).Its the story of Jacoby Pine an unemployed ad rep and former musician who heads to Italy with his travel writer fiancee Claire. During this trip he finds thanks to an old photo that he's related to local nobility, loses a financee and gains a girl. Along the way he meets amazing people, eats amazing food and drinks amazing wine. I thought it would be all about food which it is but it's also a great exciting story, perfect for a movie. Yet it's the descriptions of dishes that made me drool and want to cook. I am not a big pork person but Mr Cotto's luscious and vivid description of the region's cinghiale or wild boor had me craving a ragout made of it. He even gives props to my great-grandparents. region Piemonte with its Ribiola cheese and shaved white truffles.
This book has made me want to cook again. Of course I can't get my hands on cinghiale much less pork but I can sort of sub in vegan sausage. As for the truffles, there are gourmet stores that can ship them. However I wonder how good they are. I could sub in dried mushrooms or sliced fresh baby bellas. Will it be as good as what Jacoby and his new ex-pat friend Bill eat? no, but it can be made tasty with the other ingredients. The New York Times has a recipe for the ragout that includes Chianti, canned tomatoes celery and carrots. A sprig of fresh rosemary seasons it.It will never be the same as rge real thing but a kind of facsimile for vegetarians.It's served over tagliatelli, which is an easy get.Another recipe from the book that is a must try is the artichoke souffle. The recipe in Cucino Typico has eggs married to artichoke heart bits. THere is a similar recipe that also has goat cheese added to give a silkiness. Souffles savory or sweet can be tricky but they're worth making simply because of the taste and mouthfeel.
This fall's reading list has to include Andrew Cotto's Cucina Tipico and Cucinoa Romana. These are the perfect books for Italophiles and food lovers. THe recipes and the cast of characters are tasty morsels sure to whet the appetite
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