FOUR SEASONS - a year of Italian food - Another utterly gorgeous cookbook

by MANUELA DARLING-GANSSER

Hardie Grant Books

RRP$59.99

Hardback

From glittering palazzos to humble seaside bars, from the derelict and forgotten islands to thriving vineyards, Manuela Darling-Gansser’s journey across Italy reveals authentic recipes and long-held food traditions. Like its landscape, Italy’s food is one of contrasts – rich spices, fresh herbs, exquisite cheeses, hearty pastas, decadent desserts, and plenty of oranges, lemons and pistachios.

And all Italians would agree, the best food is cooked at home. Drawn from the best of Italian cuisine,the recipes are tempting and make it easy to introduce the flavours of Italy at home. 
Divided into four chapters: Spring Summer, Autumn and Winter, this collection of Manuela’s favourite recipes is sure to become a kitchen favourite. Another utterly gorgeous cookbook , beautifully designed - cover, text and layout, complete with French folds, beautiful endpapers, and truly stunning food & scenic photography by Simon Griffiths.This is a book for both the kitchen and the coffee table and all lovers of Italian food and beautiful cookbooks must own a copy.
About the Author

Manuela Darling-Gansser was born in Lugano, Switzerland. She spent her early childhood years in Iran before returning to school in Zurich. An inveterate traveller and keen linguist she has lived in the USA, Japan, Italy and the UK, and has visited other parts of Asia, India and North Africa. Inspired by family traditions, she has been a passionate cook all her adult life. Her successful travel and food books include Under the Olive Tree, Autumn in Piemonte and Winter in the Alps and Spring In Sicily. She lives with her family in Sydney. 

Here are a couple of recipes which the publishers have kindly agreed I can share with you.I have already tested them and found them superb!

The following is an edited extract from Four Seasons, Manuela Darling-Gansser, Hardie Grant Books distributed by Random House in New Zealand, RRP$59.99, Photography by Simon Griffiths.

Polpettine con Ricotta

Meatballs with Ricotta

The addition of ricotta makes the polpettine both a bit lighter and more moist. The inclusion of the spices gives the mixture a little unusual pep.

800 g minced lamb

300 g fresh ricotta

50 g freshly grated parmigiano

100 g unsalted butter

75 ml good-quality virgin olive oil

1 large Spanish onion, finely chopped

3 cloves garlic, crushed

2 teaspoons ground cumin

1 teaspoon ground coriander

1 teaspoon ground cinnamon

2 sprigs fresh rosemary, stalks discarded and leaves chopped

½ bunch fl at-leaf parsley, finely chopped

100 g pine nuts

60 g fresh breadcrumbs

2 organic eggs

salt and ground black pepper

Place the minced lamb, ricotta and parmigiano into a large mixing bowl. Heat around 20 g of the butter and 2 tablespoons of the oil in a frying pan. Add the onion and cook over a low heat until it softens. Add the garlic, spices, herbs and pine nuts and cook for another 5 minutes, stirring frequently. Remove the pan from the heat and leave to cool.

Add the breadcrumbs and eggs to the lamb and cheeses. Tip in the spicy onion mixture and season with salt and pepper. Use your hands to mix everything together well. At this stage you can cover the mince mixture and leave it in the refrigerator for a few hours, or even overnight, until needed.

Roll spoonfuls of the mince into small balls between the palms of your hands.

Fry the meatballs in batches using the remaining butter and oil, turning on all sides until they are golden-brown. Transfer to a serving dish and keep warm in the oven.

The meatballs are delicious served hot, warm or cold. If you like, serve them with the Tomato Sauce from Timballo di Natalia, (page 222).

SERVES 6

Pomodorini al Forno

Baked Cherry Tomatoes

Baking the tomatoes concentrates their flavour and the finished dish looks brilliantly colourful and inviting.

2 tablespoons good-quality virgin olive oil

20–25 very ripe, vine ripened cherry or small tomatoes

10 fresh basil leaves

1 teaspoon fresh thyme

sea salt flakes

3–4 garlic cloves, sliced ground black pepper

Preheat the oven to 220°C (gas mark 7).

Add the olive oil to a large ovenproof dish, then add the tomatoes, still attached to their stalks. Add the basil, thyme, salt, garlic and pepper.

Place in the oven and cook for about 15–20 minutes. Serve warm or cold. I like to serve these with Polpettone (page 319) instead of the tomato sauce. But they are equally delicious eaten with Pesce Spada al Salmoriglio (page 57).

SERVES 4