A few months back a lovely publishing catalogue arrived at my home from the guys over at Hardie Grant publishing house. You know I love cookbooks don't you, they regularly feature on my blog. There were a number of fantastic cookbooks in the Spring/Summer line up and a couple which I knew I had to review. I think the on location photos lured me in, alongside Emiko's journey and love affair of Florence. Italian cuisine is probably one of the most published cuisines in the world and when you think a certain angle of Italian cuisine can not be covered it is. What I love about Florentine, The True Cuisine of Florence is that it's not pasta heavy, in fact Emiko shares a number of recipes which perhaps we would not ordinarily eat on a regular basis such as tripe, livers and rabbit. I suspect Emiko, has a sweet tooth, or that in fact the Florentines have a sweet tooth, as there are many mouthwatering sweet recipes. This cookery book also explores the history of Florentine cuisine from the Renaissance era to the present day.
I've tried three recipes so far, all meat free (what's happening to me). My only thing about this boo is there are a lot of baking recipes which need proving and resting, something which I wouldn't ordinarily have time.
What is impressive is that Emiko has taken stunning photographs of what, it would appear daily life in Florence. One which makes me want to jump on the nearest plane to Florence.
Here is what I've made so far:
|Tuna and Butter Bean Salad (eggs added)|
|Florentine Style Peas.|
The cook book is split into the following chapters:
- La Pasticceria - The pastry shop - recipes to try include Apricot Jam Crostata, Doughnut Holes and Rice Fritters.
- Il Forno - The Bakery - Recipes to try (when you have time on your hands) is Grape Focaccia, Florentine Cake and Bar-Style Pizza.
- Il Mercato - The Market - Stand out recipes include Florentine Style Peas, Fennel Frittata and Tuna Bean and Onion Salad.
- La Trattoria - The Trattoria - recipes to try include Onion Soup, Florentine-Style Crepes and Pappardelle with Duck Sauce - how fab does this sound.
- Il Maccellaio - The Butcher - stand out recipes to include Chicken Cooked Under a Brick, Florentine Fried Chicken and Grilled Pork Ribs.
- In Grio - Out and About - Truffle Sandwiches, Warm Brie and Spinach Roll and Crostini with Butter and Anchovies.
Here is the recipe for Tuna, Bean and Onion Salad, as you can say I added a couple of eggs for good measure.
1 medium red onion, halved and thinly sliced
250ml boiling water
250g tinned tuna in brine, drained
350g drained cannelini beans (can be tinned)
2 tablespoons extra-virgin olive oil
1 tablespoon red-wine vinegar
10-12 basic leaves, torn.
To take the edge off the raw onion, put the slices in a mixing bowl and pour boiling water over the top. Let the slices sit for about 5-10 minutes so they are still crunchy and sweet, drain. Combine the onion with the remaining ingredients in a bowl with a pinch of salt and pepper, toss together and serve.
The lovely people at Hardie Grant are offering one lucky reader a copy of Florentine.
To be in with a chance of winning a copy of this book, follow the below instructions.
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