These recipes are from David Rocco’s “Dolce Vita” eponymous cookbook. I must admit, I was skeptical before I opened the cover. Rocco is no professional chef, and he is the first to admit it.But his enthusiasm for Italian food and zest for la dolce vita more than makes up for it. So when I saw his simple recipe for this savoury soup, and I saw that I had all the ingredients on hand, I decided to try it. Butternut squash soup, or zuppa di zuccaIngredients:4 tbsp butter; 1 potato, cubed; 1 butternut squash, peeled, seeded, and cubed; salt and pepper; 3 cups vegetable stock; 1/2 cup whipping cream; freshly grated Parmigiano-Reggiano; truffle oil for drizzling. Adapted directions:Melt the butter and add the potato, squash, and seasonings. When they’ve slightly caramelized, pour in enough stock to cover the veggies. Turn the heat down to medium and simmer for about 10 […]
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Hot-pink beet risotto and creamy butternut squash soup
Hot-pink beet risotto and creamy butternut squash soup
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Chocolate and Zucchini’s chocolate-dipped hazelnut marbles
Chocolate and Zucchini’s chocolate-dipped hazelnut marbles
Pressed for a last-minute sweet for dinner guests, after my macarons failed miserably, I turned to my copy of “Chocolate & Zucchini: Daily Adventures in a Parisian kitchen.” Penned by food blogger extraordinaire Clotilde Dusoulier, I read this book cover-to-cover on a train ride from Paris to Amsterdam. It holds a special place in my heart for several reasons: Clotilde’s was the first food blog I ever read and bookmarked; I bought this book at Paris’ legendary Shakespeare and Company bookstore; and finally, all the recipes I’ve tried, so far, are divine.To find some inspiration for my after-dinner sweets, I turned to the chapter entitled Mignardises, French for the “sweet bites” that you get with your coffee at a high-end restaurant. Clotilde says in her blog that the word comes from mignard, “an old-fashioned word which, as a noun, means a small child, and as an adjective means delicate, […]
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