Extra Virgin: Recipes & Love from Our Tuscan Kitchen by Gabriele Corcos, Debi Mazar

By Gabriele Corcos, Debi Mazar


DEBI MAZAR and GABRIELE CORCOS are ambassadors of latest Tuscan cooking. In additional Virgin, nutrients, family members, and elegance come jointly in a party of the pleasures of the country Italian desk with a hundred and twenty recipes for easy but beautiful nutrients which are obtainable, packed with clean taste, and simple to organize. Gabriele is a conventional Italian with an enormous center, and Debi is an outgoing, brash long island urban woman. Their sassy and playful exchanges light up what’s very important in daily life: strong nutrients and many love.

Ranging from conventional antipasti and soups to their spin on entrees, pizzas, and cakes, recipes contain Pecorino and Honey Dip, a candy and salty technique to commence a meal; tangy, luscious Grilled Apricots with Goat Cheese Ricotta, encouraged through wild Tuscan apricot bushes; and Sausage and Beans, which deals tricks of fennel in a Tuscan crimson sauce. right here, too, are Braised Artichokes softened in guanciale-infused oil, Breakfast Pizza, and occasional Granita simply as Italians make it.

So flag those recipes, get sauce on them, enable splashes of olive oil mark the pages—and invite Debi and Gabriele’s aura and keenness for cooking to spill into your kitchen.

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Make hard-cooked eggs; meanwhile, combine crabmeat with a spoonful each of Dijon mustard and mayonnaise or yogurt, lemon juice, diced red bell pepper, paprika, and cumin; sprinkle with salt and pepper. Run eggs under cold water, shell and halve them, and mash the yolks into the crab mixture; stuff the whites. Sprinkle the top with chopped parsley (or caviar for that matter). 5. Tomato, Goat Cheese, and Basil Strata You can assemble this the night before and refrigerate until you’re ready to bake.

Finely chop one cup of fresh basil and stir in one-half cup of mayonnaise. When the squid is cool, cut into rings and toss with the radish mixture; serve on salad greens with a dollop of the mayonnaise on top. 20. Summertime Shrimp Salad Toss shelled shrimp in olive oil, salt, and pepper, and grill or broil until cooked through. Zest and juice a lemon and combine with olive oil, chopped cilantro, salt, and pepper. Add diced red onion, chopped cucumber, and chunks of ripe peaches, plums, or melon.

The exceptions are when I call for salmon (use wild if at all possible), scallops, tuna (not bluefin), sardines and anchovies, clams or mussels, crab, squid, lobster, and shrimp (again, wild), for which tasty, safe, and sustainable options are readily available, and substitutions are a little trickier. Leftover Cooked Meat, Fish, or Poultry: These increase your options, as do cooked deli meats like roast beef, corned beef, rotisserie chicken, and turkey. All of these have a life beyond sandwiches, as some of these recipes suggest.

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