Italian Cook Book is More Than Just Recipes
by Larry Cox on Dec. 06, 2010, under UncategorizedBeyond the Pasta: Recipes, Language & Life with an Italian Family by Mark Leslie (Gemelli Press, $32.95)
This isn’t really a cook book even though it has recipes. What it appears to me is the next best thing to an Italian vacation.
In 2001, Mark Leslie spent a brief period of time in Italy. He reluctantly returned to his home in Alabama but could not get the splendor of the country out of his head which prompted a return trip in 2005. He arrived in Viterbo, Italy, determined to immerse himself in both the foods and language of the country. Nonna, a charming Italian grandmother was soon teaching him how to cook authentic recipes while her daughter, Alessandra, instructed him in colloquial Italian.
This book is written in a day-to-day format as Mark leaves a place at the table for readers so that they, too, can experience this kind, generous sometimes dramatic Italian family.
There are photographs of the sights, food, and people Mark encountered, along with 29 authentic family recipes Nonna shared with him. This is a fun book that is a delightful taste of Italy.
Only one of the recipes was tested, Pollo al Pomodoro e Olive. It is chicken with tomato and olives and is a simple, country dish, reminiscent of Tuscany.
Pollo al Pomodoro e Olive
One 4 lb chicken, cut into 8 or ten pieces.
Salt and freshly ground black pepper to season the chicken (I used sea salt)
2 Tbs extra virgin olive oil
1 c dry white wine
2 large cloves garlic, minced
¾ c strained tomatoes, such as Pomi brand*
1 and ½ c whole green olives, pitted
¼ tsp salt, ior more to taste
¼ tsp freshly ground pepper, or more to taste
Dry the chicken pieces with paper towels to remove any excess moisture and liberally season with salt and pepper on both sides. Heat the oil in a large skillet on medium heat, and when the oil is hot, add the chicken pieces, skin side down and fry until nicely browned, turning to brown both sides, 3 to 4 minutes each side.
When the chicken has browned, transfer to a plate and set aside. Add the white wine and garlic to the pan, scraping the brown bits off the bottom of the pan. After the wine has been reduced by half, about 3 minutes, add the strained tomatoes, olives, salt and pepper. Stir until combined. Return the chicken to the skillet with its juices. Cover, turn the heat down to low and simmer for 20 minutes. Remove the cover and cook another 10 minutes, until the chicken is done and the sauce has thickened slightly.
Remove the chicken to a warm platter. Adjust the seasoning of the sauce with salt and pepper, and pour the sauce and olives over the chicken. Serve hot.
Serves 6
• Strained tomatoes can be readily found in most supermarkets in either the canned tomato or pasta aisles. Sometimes the product may be referred to by its Italian name “passato” and can be found either bottled ot cartooned, as is the case with the Pomi brand.
