This is a book I recently borrowed from the library… the world ‘simple’ on a book cover usually gets my attention. Simple cooking is just about the only kind of cooking I’m capable of most days!
Chef Antonio sure has a passion for Italian cooking. He explains his beginnings as a student in Vienna managing on a low budget and you can see this down to earth influence in his work. A deep knowledge and love of Italian foods based on simple ingredients but using the very best available to the cook.
This book is full of gorgeous photographs for most but not all of the recipes. Except the odd use of a few things like tripe, calf’s liver, swordfish and truffles(which I won’t be buying anytime soon), most of the recipes contain basic ingredients that are freely available. The author also includes ways to vary the dishes using other ingredients that could be included.
The chapters include: starters and salads, soups, pasta, gnocchi, polenta & rice, meat, fish, vegetables and desserts. Recipes like Spaghetti with Garlic, Oil and Chilli; Potato Dumplings with Gorgonzola Sauce; Sicilian Vegetable Stew; and Baked Courgettes with Tomato and Taleggio stood out for me. I am looking forward to trying some of these in the coming weeks.