#anna del conte

[thesandpiper]

Gastronomy of Italy

Anna Del Conte

1987

[krautjunker]

Geheimnisse meiner italienischen Küche

Geheimnisse meiner italienischen Küche

von Petra Baltes Kurz nachdem ich das Kochbuch erhalten habe beschloss ich, mich noch näher mit der Autorin zu beschäftigen. Ihre Lebensgeschichte ist spannend. Mit über 90 Jahren hat Sie dieses Buch mit Rezepten und Geschichten veröffentlicht. Schwarz / Weiß Fotografien und ansprechende Zeichnungen haben mich dazu gebracht, das Buch in einem Rutsch durchzugehen. Bilder der fertigen Gerichte…

View On WordPress

[stowell]

eating alone...

eating alone…

I have always enjoyed eating alone in restaurants; not because I eschew the company of others but because it means I can selfishly choose foods and wines that might have to be the subject of debate and compromise were I to be with a companion. These events tended to take place when I was working in another city or country for a few days or when I sneaked out of the studio to grab a solitary lunch…

View On WordPress

[lookitcookit]

Rubies

A while ago I featured pomegranates, which could well be described as rubies, with their bright jewel colour. Today the seeds are in the picture again, but this time with five other foods of a red/purple hue.

In winter we need cheering up so adding red to a salad or rice makes us feel warmer.  Here are some suggestions. From the top : beetroot soaked pears, beetroot segments, radicchio leaves, radishes, pomegranate seeds and microsalad leaves called Amaranth. These tiny leaves are like a salad for a doll’s house; perfectly formed but on a different scale. They don’t taste exceptional, but of course they cost a lot because of the way they are grown and cut (by hand with scissors).

I got to thinking about ‘new’ products after watching a TV programme about the doyenne of Italian cookery, Anna del Conte.  She has lived in the UK since the 1940s and is widely acclaimed as being the major influence on the British love of Italian food. During and after the war it was impossible to buy any of the ingredients which constitute what we now know as Mediterranean food. When the restrictions were lifted - as late as the 1950s - there were a few writers who began to introduce ‘foreign’ food to the Brits. So Anna del Conte, along with Elizabeth David and Jane Grigson, helped to lift the cuisine of Great Britain to a new level. Chefs bought their books and based new restaurant dishes on their creations,  broadening the palate of those who had previously shunned garlic and olive oil.

We can’t create the light of the Italian sun, nor perhaps the languid family lunches al fresco, but we can reach for a glass of Prosecco and think of something to make for dinner using the remarkable produce we can buy.

[francescissima]

Bruschetta 101

Bruschetta is a celebration of seasonal ingredients. It could be a simple version with newly pressed olive oil or a summer version with vine – ripened tomatoes. On the surface, it is an uncomplicated Italian antipasto dish and yet it is so often misunderstood and easily stuffed up. The key to good bruschette is the quality of the ingredients. Some freshly picked tomatoes and basil. Let’s start…

View On WordPress

[audreybakes]

Chocolate and Pear Cake from Italian Kitchen

pros: very moist cake thanks to the pears. I’m not sure if it counts as a pro or a con, but the texture of this cake is unusual, probably because all the other ingredients get folded into whipped egg whites. it was light. I may have beat the egg whites a little long, which is why perhaps this cake is not as high as the one in the photograph. It makes a nice teatime snack, or even breakfast, as it’s not too sweet.

cons: I’m not sure if I would call the texture a con. It’s just not your everyday cake.

notes for next time: well, I guess I would be careful not to beat the eggs too long. otherwise, I think it’s pretty straightforward.

Here’s the recipe if you want to try it yourself!

[stowell]

and now let's hear it for the Greens .....

and now let’s hear it for the Greens …..

  Through the good graces of the internet and television I have been able to quickly become intimate with kings, of all nations across the ages, and through this intimacy I can confirm that familiarity has bred contempt. Conversely, although I have seen and experienced at first hand the unpleasant side of its nature, I have nothing but admiration for the now and future cabbage. I am neither…

View On WordPress