MUSIC CLIPS:
Ah! Marie
Non Dimenticar
Ciribiribin
Arrivederci Roma
Core 'n Grato
Anema E Core
SAMPLE RECIPE:
Tuscan Bread Salad
Recipe courtesy of Vivere
Chicago, Illinois
From Italian Intermezzo
Ciabatta is a flat, slipper-shaped bread with an airy texture inside and a pale, crisp crust. Any firm-textured Italian or French bread may be used.
1 day-old ciabatta loaf, crust trimmed, cut into cubes
2 to 3 medium tomatoes, or 5 to 6 Roma (plum) tomatoes, peeled and halved
1 garlic clove crushed to a paste with a little salt
Salt and freshly ground pepper to taste
1/3 cup extra-virgin olive oil, plus more for drizzling
3 teaspoons red wine vinegar
2 tablespoons capers
1/4 cup pitted brine-cured black olives
1each red and yellow bell pepper, roasted, peeled, and cut into 8 strips
3 anchovy fillets, chopped, optional
1/2 cup chopped fresh basil leaves.
Put all the bread in a large bowl. Seed the tomatoes over a fine-meshed sieve set over a bowl to retain the juice. Stir in the garlic paste, salt, and pepper. Whisk in the 1/3 cup olive oil and 3 teaspoons of the red wine vinegar. Pour over the bread and toss until all the liquid is absorbed.
In a small bowl, mix the capers and bell pepper strips together.
In a serving bowl, arrange a layer of one-third of the soaked bread. Top with one-third of the mixed bell peppers, and one-third of the tomatoes. Sprinkle with capers, anchovies, olives, and basil. Repeat to make 2 more layers. Set the salad aside at room temperature for at least 1 hour before serving. Serve with extra-virgin olive oil to drizzle on at the table.
From Italian Intermezzo by Sharon O'Connor, page 218
THE COOKBOOK: Certosa di Maggiano, Siena * Acquerello, San Francisco * Don Alfonso, Sant' Agata * Hotel Cipriani, Venice * Villa San Michele, Florence * San Domenico, New York * Spiaggia, Chicago *Valentino, Los Angeles * Villa San Michele, Florence.
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$34.00 $23.76
Special Discount!
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