A while back I was contacted by Ginny of Cooking With Chopin to participate in a blog tour for the A Family Farm In Tuscany cookbook (her mother published the book!). I agreed because 1) I love Italian food, and 2) I love free stuff and I would get a free cookbook if I participated. Just keepin’ it real, people. If you like free stuff too, keep reading because you’ll have a chance to win a copy for yourself!
Photo by Dario Fusar, Organic Gardening
This is a beautiful softcover cookbook by Sarah Fioroni that follows the activities on her family’s farm in Tuscany throughout a typical year, such as making prosciutto in January & harvesting saffron in November, and of course there are recipes for each month that include seasonal ingredients. This is more than a cookbook, it is the story of Sarah’s heritage and daily life on Fattoria Poggio Alloro (Laurel Hill Farm), and she includes many simple, delicious recipes that her family makes every day.
Photo by Oriano Stefan
I’m usually drawn to cookbooks that feature colorful photos of the finished dishes, and that was my only disappointment with this one. The book is filled with colorful, stunning photos featuring the family, the farm & monthly activities on it, along with a smattering of food photos. However, the more I looked through the cookbook, the less I cared about the meager food photos. I often read cookbooks like novels, and this one you actually can read like a book, as the stories shared in it flow along with the recipes from month to month.
I’ve been thumbing through this cookbook for several weeks and the longer I have it, the more I love it. The recipes are simple everyday recipes, which isn’t usually what I think of in connection with Italian food. I think of long hours in the kitchen and lots of ingredients. But these recipes aren’t meant to impress you with their length or the time it takes to make them. They are simple and they are good. Make that delicious. Everything I’ve made from the cookbook so far is just incredible. I honestly didn’t know recipes with so few ingredients could be so good.
Take this Penne alla Boscaiola, for example. (It isn’t a coincidence that I first chose one of the recipes that included a picture, though I have now ventured forth and tried one without a picture, the Tiramisu Poggio Alloro–do try it, it’s wonderful.) It is so simple, calling for just a few basic ingredients and only one spice. I did rewrite the recipe with my small changes, so I wanted to include a photo of the actual recipe so you could see what I’m talking about when I say this book is full of simple, delicious recipes.
Dennis’ reaction to this was, “This is really good.” *chew chew chew* “I mean really, really good.” *chew chew chew* “I’m almost shocked at how good this is.” I’m not sure if he meant my food usually isn’t this good, or he was just trying to express how incredibly delicious he found it, but either way, you get the idea of how much he enjoyed it. This is a man that rarely comments on the taste of anything I make and I have to pull the reviews out of him like teeth. Not this time. And I whole-heartedly agree. This pasta is shockingly delicious. Shocking because it is just so simple! How can it possibly be this good? You’ll have to make it to believe it. (And make it with the Green Salad from the cookbook, it is another shockingly simple & delicious recipe!)
Penne alla Boscaiola
{Lumberjack Mushroom Penne}
Printable recipe
Printable recipe with picture
1/2 of a medium red onion, finely diced
4 tablespoons extra-virgin olive oil
16 oz. white mushrooms, sliced
3 cloves garlic, minced*
16 oz. pork sausage (I used Jimmy Dean Italian)
1 (29 oz.) can tomato purée
1/2 cup warm water
1 teaspoon crushed red pepper
1 1/2 teaspoons salt, or to taste
4-6 quarts water
1 teaspoon salt
12 oz. penne pasta (I used Ronzoni Smart Taste)
1/2 cup grated Parmesan cheese (optional)
Cook the onion with the olive oil in a large pot/Dutch oven over medium heat for about five minutes, until softened. Add the mushrooms and cook until cooked down and browned, about 15-20 minutes. Stir in the garlic and cook for another minute, then use your hands to break the sausage into smaller chunks and add to the pot. Cook for about ten minutes, or until the sausage is cooked through. Add the tomato purée, warm water, red pepper, and salt. Simmer for 30 minutes over medium-low heat.
In another medium pot, bring water and salt to a rolling boil. When the water is boiling, add the penne pasta and stir. Return to a boil and cook until pasta is al dente, about 7 minutes, using the package instructions as a guide. Remove and drain, then add to the large pan of sauce. Stir together and serve hot, topped with Parmesan cheese, if desired.
Serves 6-8
*Veronica’s notes: I didn’t use fresh garlic because I didn’t realize I was going to miss it until I tasted the sauce without it, so I just added a teaspoon of garlic powder. It was wonderful this way, but I included instructions for using fresh garlic since that is more authentic and most likely would taste even better. Also, a full teaspoon of red pepper flakes did not make this spicy at all so do not fear. Lastly, if you are like me, you will be tempted to cook the sausage separately and drain off the fat before adding it to the sauce. But if you are like me, you will resist in the spirit of authenticity and be rewarded with delicious pasta that is surprisingly grease-free. I think the mushrooms absorb the fat, because there was absolutely no grease to drain after cooking the sausage with the mushrooms. Oh well, more flavor!
Recipe source: Adapted from A Family Farm in Tuscany.
Would you like to win a copy of A Family Farm In Tuscany? Just leave me a comment telling me your favorite Italian dish (comments without this will not be counted in the drawing). For an extra entry, “Like” my Facebook page and leave me a separate comment letting me know you did or do. For a third entry, you can “Like” Sarah’s Facebook page and leave a separate comment telling me you did so. Giveaway is open until Wednesday (10/31/12) at midnight CST, and I will announce the winner on Thursday. Winner will have 24 hours to contact me or I will choose another winner. Good luck!
Veronica's Cornucopia 