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Dear Francesca,
We really cook very simply. Remember that the methods and ingredients have been used for generations and in the past there were hardly any cooking facilities and definitely no microwave ovens, so things had to be easy.
The key to the whole thing is that in the ‘old days’ food had much better flavour and simple treatment had wonderful results. But all is not lost. Look out for good ingredients from small, conscientious Producers and you’ll find all the flavour is still there.
There are a few ingredients that I cook with all the time…my paint box of flavours. Our cooking is remarkably simple. Reading our recipes it looks like everything is flavoured with extra virgin olive oil, garlic and flat leaf parsley.
In fact many things are transformed by these simple ingredients, so that their flavour and texture are enhanced. I use our own Fior’ Fiore extra virgin olive oil from Puglia, Southern Italy. The flavour is fruity and sweet and the initial peppery taste of the oil after pressing is not subsiding. It is a beautiful rich green colour and because it’s unfiltered it has all the goodness of the cold pressed oil still in it.
The new season’s garlic has arrived. It’s soft, sweet bulbs have a fresh, light flavour perfect for all the new season’s vegetables that are arriving daily…artichokes, fava beans, puntarelle and cime di rape.
Fresh fennel and purple sprouting broccoli are my favourite vegetables just now. I wash the fennel, cut it into eighths long ways and roast it in a hot oven drizzled generously with Fior’ Fiore and Maldon sea salt…perfect.
I boil the broccoli until just tender, drain it then heat a couple of tablespoons of Fior’Fiore in the saucepan, sauté a couple of small cloves of new season’s garlic then toss the broccoli in it. Easy or what.
Francesca, all the food we eat at home is written in my book for you. It’s two years since I started writing it…it’s taken far longer than any of my food to prepare!
It has arrived!
All my love,
Mummy.
Special edition Valvona & Crolla copies, signed by Mary Contini are available to order now in the books section of the ShopOnline which also has many products featured in the book.
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Softback and hardback editions of the book are available to order online.
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'Dont miss it; there won't be a better cookbook published this decade.'
Daily Mail
'This wonderful book is so much more than a collection of recipes... Mary Contini gives us a vivid and fascinating insight into the lives of her forebears in Italy and Scotland.'
Anna Del Conte
'A remarkable cookery book... A pleasure to read as well as cook from.'
Homes and Gardens
This personal family cookbook is addressed to the author's daughter and provides not only a cookbook but a moving account of the family's history. It describes her grandparent's emigration to Scotland and the culinary traditions the extended family has kept alive in their adopted country.
My nonno, Cesidio Di Ciacca c1930
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