When Edward’s sister-in-law wanted to learn how to make his Italian grandmother’s recipes, his grandmother simply told her to use a "pinch of this" and a "handful of that," which was certainly a less than accurate way for anyone to learn how to make a cherished recipe. Christine finally resorted to going over to the grandmother’s house to watch Edward’s grandmother when she was cooking. As his grandmother was about to put in a "pinch of this" or a "handful of that" Christine would reach out, grab the grandmother’s hand, and place the "pinches" and "handfuls" in a bowl, so that she could measure out the ingredients exactly. It was a slow process but was accomplished with love and patience on both of their parts.
As not everyone has a nonna from whom they can learn to cook, in 2000, Bill and Patty Sutherland created a culinary school in the medieval town of Montefollonico, Italy to teach people how to cook the Italian food that they loved. In 2016, Coleen Kirnan acquired the immersive culinary school, Tuscan Women Cook. Throughout the years, many people have traveled to the school to learn how to cook, including Food Network Host Valerie Bertinelli, who provides a heartfelt foreword for the cookbook, Tuscan Women Cook, Nonnas. Memories. Recipes.
Whether you want to learn to cook these cherished recipes to honor your Italian heritage or simply love Italian food, Tuscan Women Cook, Nonnas. Memories. Recipes. will have you cooking with love like a nonna. Chapters include Antipasti (hors d’oeuvre), Zuppe (soup), Pasta, Carne (meat), Verdure (vegetables), Dolci (dessert), Salse (sauces), and Bevande (drinks).
A sampling of the delectable recipes in the cookbook include Fett’ unta – Bruschetta, Garlic and Tomato Bread (Antipasti chapter); Ribollita – Bread and Vegetable Soup (Zuppe chapter); Pasta al Forno – Lasagna (Pasta chapter); Ossobuco – Veal Shanks with Vegetables (Carne chapter); Fiori di Zucca Farciti con Ricotta e Fritti – Stuffed Zucchini Flowers with Ricotta (Verdure chapter); Tiramisù (Dolci chapter); Sugo di Pomodoro – Tomato Sauce (Salse chapter); and Negroni (Bevande chapter).
The first time that (Debra) had Fiori di Zucci Farciti was in Milan, Italy. It was an exquisite taste that I sought to experience in each of the towns and cities that we visited during a prolonged visit to Italy. It is a memory that remains with me, and I look forward to buying the delicate flowers at the farmer’s market each summer and recreating the recipe and bringing a taste of Italy home. Special foods create lasting memories, and with Tuscan Women Cook, Nonnas. Memories. Recipes.,you can easily start creating your own special memories.
Coleen Kirnan graciously provides two delicious recipes from the cookbook, Tuscan Women Cook, Nonnas. Memories, Recipes. for Ribollita – Bread and Vegetable Soup (from the Zuppe chapter) and for a Negroni (from the Bevande chapter), which is a very tasty cocktail. Mangia bene and Saluti!
Ingredients:
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2
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Cups (14-Ounces)
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Dried Small White Beans, washed
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1
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Small
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Piece Parmesan Rind
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0.50
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Cup
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Extra Virgin Olive Oil
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1
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Large
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Yellow Onion, diced
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4
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Large
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Carrots, peeled and diced
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3
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Ribs
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Celery, diced
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1
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28-Ounce
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Can Whole Peeled Tomatoes, undrained
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Sea Salt
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Freshly Ground Black Pepper
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Dried Oregano
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3
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Large
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Swiss Chard Leaves, chiffonade
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0.50
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Medium
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White Cabbage, chopped
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8
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Pieces
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Dry Day-Old or Toasted Italian Bread
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Parmesan Cheese, for garnish
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Olive Oil, for garnish
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Directions: Rinse the beans in a colander and pick out any debris or small stones. Place in a medium stockpot and add cold water to cover the beans by about 2 inches. Cover and soak overnight.
Drain the beans and cover them in fresh water. Add the parmesan cheese rind. Over medium heat, simmer until the beans are tender, about 30 minutes. Set aside.
Heat the olive oil in a large Dutch oven over medium heat. Add the diced onion, carrots, and celery (soffritto). Cook, stirring occasionally until the onions are translucent, for about 10 minutes.
Stir in the tomatoes, the beans, and their cooking liquid. Season with salt, pepper, and oregano. Add the chard and cabbage. Add additional water, vegetable, or chicken broth (page 29 of the cookbook) as needed to completely cover the chard and cabbage.
Bring the mixture to boil. Reduce the heat and simmer for 1 hour. Adjust the seasonings to taste.
Place a piece of bread in each bowl. Ladle the soup on top of the bread. Top each serving of the soup with some Parmesan cheese, a dash of olive oil, and pepper.
Ingredients:
Gin, preferably London Dry Gin
Campari
Red Vermouth, preferably Carpano Antica Formula
Slice of orange or lemon peel
Directions: Fill a large double old-fashioned glass to the top with ice. Add equal portions of gin, Campari, and vermouth to the glass. Stir. Twist the peel to release the oils and rub it around the rim of the glass before serving.
Mangia bene and Saluti!
To purchase the cookbook, Tuscan Women Cook, Nonnas. Memories. Recipes., please visit: https://tuscanwomencook.com/cookbook/
For more information about attending the Tuscan Women Cook culinary school, please visit the website: www.TuscanWomenCook.com
Tuscan Women Cook, Nonnas. Memories. Recipes by Coleen Kirnan with Rhonda Vilardo
ISBN: 978-0-57-882518-2
(Soft Cover): $35.00
Ebook ISBN: 978-0-578-82524-3
(Digital eBook version): $15.00
Tuscan Women Cook, LLC
Montefollonico, Italy
Website: www.TuscanWomenCook.com
Facebook: www.facebook.com/tuscanwomencook/
Instagram: www.instagram.com/tuscanwomencook/
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