It should be enough a good dish done well to bring us back to thatslow holiday atmosphere between the hills and the beaches of the Liguria: for example the stuffed anchovies, an all-Italian dish that this region has made special with its fresh fish, its freshly picked fragrant herbs always protagonists on the table, wonderful extra virgin olive oil. You will find out browsing the gallery above, with the recipe which is a taste of a new book with which to take a romantic and sophisticated journey between flavors, aromas, glimpses that make this region so special, and guided by an American doc.
AND Liguria: The Cookbook (Rizzoli) the latest editorial news of Laurel Evans: cook, writer, blogger, arrived from Texas to Milan who, after having revealed all the secrets of the star-striped cuisine with her blog (www.unamericanaincucina.com) and on TV, now gives us advice on the Italian one.
An all-English book, sold exclusively at the Galleria Rizzoli in Milan, as well as on the online stores, was created to show the American public all the beauty of this region out of the usual clichés, and makes us Italians rediscover the value of simple, good and beautiful things that make our country unique. “It was a dream in the drawer that I had for years: to tell America about Italian food and wine excellences”, says Laurel Evans.
“I focused on Liguria because my husband (Emilio Scoti, who is the photographer who has always made his shots, ed) is Ligurian and the first places he took me were Genoa and Moneglia. That’s where I learned to cook Italian: with his mother and aunts, which remain points of reference “. The “queen of anchovies”, for example, is Zia Marghe: it was she – as the author explains in the book, introducing each dish with a little story – who taught Laurel the recipe, on a special day in front of a nine-pound box, cleaned with “admirable speed and dexterity” to be put in salt for the winter or – in fact – become «Silver panini» perfect for an appetizer or a special second course.
«I was really struck by Ligurian cuisine the ingenious way in which they managed to create wonderful dishes with little raw material: I’m thinking of pesto, which with a little basil and pine nuts has become an icon, or water and flour put together to make the miracle of focaccia », continues Laurel. “More it is a very modern cuisine. Today there is a lot of talk about the importance of do not waste, eat little meat, prefer seasonal products: they are the basis of this regional tradition ».
The book tells it in eight chapters – appetizers, first courses, main courses of fish and meat, vegetables, oven, desserts and wine – which bring us to Liguria not only through its dishes – 75 “Between recipes with stories to tell, objectively good recipes, recipes that would appeal to Americans”, says Laurel – but also through her landscapes, her perfumes, special people. Yes, just like Aunt Marghe. To see the recipe for stuffed anchovies, browse the gallery above
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