SICILIAN HOME COOKING: Family Recipes from Gangivecchio
Wanda Tornabene, Giovanna Tornabene, SICILIAN HOME COOKING: Family Recipes from GangivecchioWith this long-awaited follow-up to their James Beard Award–winning La Cucina Siciliana di Gangivecchio ,
the mother-and-daughter team triumphantly continues to re-create the hearty, rustic home cuisine served at their restaurant in a 13th-century abbey in the Sicilian mountains. As before, the fare is ravishingly seductive, and much of it enticingly simple. A host of antipasti includes Hot Eggplant Sandwiches and Lettuce Tart made with a dough enriched with eggs and a bit of vanilla. Although they rarely serve egg dishes in their restaurant, the Tornabenes aver that no Sicilian home cook could do without Eggs Poached in Fresh Tomato Sauce, and Pizza with Potatoes, Sausage and Rosemary or one of its many relations is a standard Sunday night treat for mother and daughter. They celebrate pasta with such creations as Paolo's Pennette with Fresh Figs and Pancetta. For more substantial courses, the Tornabenes bring forth Sicilian Oven-Braised Veal Shanks, Chicken Soufflé and Gangivecchio's Shrimp en Croute. Vegetable side dishes range from Fried Stuffed Cardoons to the fragrant Baked Potatoes with Bay Leaves, and to conclude are the waist-threatening Almond Parfait and Chocolate and Cheese Tart with Cinnamon, which can be enjoyed with one of their homemade dessert wines. (May 1)
Forecast: With the strength of the authors' first book and a seven-city nationwide tour, this work's basic yet lovely fare will make it a credible contender among the crowded shelves of Italian cookbooks.
closeDetailsReviewed on: 04/16/2001
Genre: Nonfiction
With this long-awaited follow-up to their James Beard Award–winning
Reviewed on: 04/16/2001
Genre: Nonfiction
