By Gabriele Corcos, Debi Mazar
DEBI MAZAR and GABRIELE CORCOS are ambassadors of up to date Tuscan cooking. In additional Virgin, foodstuff, relatives, and elegance come jointly in a party of the pleasures of the country Italian desk with one hundred twenty recipes for easy but beautiful nutrition which are available, choked with clean style, and simple to organize. Gabriele is a standard Italian with a huge center, and Debi is an outgoing, brash long island urban woman. Their sassy and playful exchanges light up what’s vital in daily life: strong nutrients and many love.
Ranging from conventional antipasti and soups to their spin on entrees, pizzas, and muffins, recipes comprise Pecorino and Honey Dip, a candy and salty method to begin a meal; tangy, luscious Grilled Apricots with Goat Cheese Ricotta, encouraged through wild Tuscan apricot bushes; and Sausage and Beans, which deals tricks of fennel in a Tuscan crimson sauce. the following, too, are Braised Artichokes softened in guanciale-infused oil, Breakfast Pizza, and low Granita simply as Italians make it.
So flag those recipes, get sauce on them, allow splashes of olive oil mark the pages—and invite Debi and Gabriele’s air of mystery and keenness for cooking to spill into your kitchen.
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Additional resources for Extra Virgin: Recipes & Love from Our Tuscan Kitchen
Preheat the oven to 325°F. Line a 9 × 13-inch bak ing pan with a kitchen towel. Line the brioche pan with plastic wrap. 2. Prepare an ice bath; set aside. Bring a medium pot of water to boil, and add salt. Add the aspara gus, and cook just until tender and bright green, 1 to 2 minutes. Using a slotted spoon, transfer the as paragus to the ice bath. Drain, and set aside. Add the spinach to the boiling water, and cook 4 min utes. Transfer to a colander to drain; set aside. 3. In a small skillet, melt the butter over mediumlow heat.
Pour the milk mixture into the flour mixture; whisk until blended. Cover; let the batter stand 1 hour. 2. Preheat the oven to 450°F. Put 2 teaspoons of the oil into each cup of 2 standard 6-cup popover pans or a large (each cup having a 1-cup capacity) 12-cup muffin tin. Place the pans on a rimmed baking sheet. Transfer to the oven; heat the oil in the pans 20 minutes. 3. Pour the batter into the popover cups, filling each two-thirds full. Bake (do not open the oven while popovers cook) 15 minutes.
Transfer the dough to a large bowl; add the eggs, one at a time, beating with a wooden spoon to in corporate each egg before adding the next, about 2 minutes. Stir in pepper, ham, and shredded cheese. 3. Spoon dough into a pastry bag fitted with a ˙-inch star tip. On a baking sheet lined with a Silpat bak ing mat or parchment paper, pipe 1˙-inch-wide rosettes, 1 inch apart. Make a deep indentation in the center of each with your thumb (dampen the thumb to keep it from sticking to the dough). Bake until crisp and golden, 25 to 30 minutes.
Extra Virgin: Recipes & Love from Our Tuscan Kitchen by Gabriele Corcos, Debi Mazar