Baking

On Book Publishing + A Wild Plum Ricotta Tart

In earnest, I didn’t know what it was going to feel like. Dispatching a book into the world, I mean. I thought, perhaps, that it was going to feel like a piece of you leaving your body and starting a life of its own – as if one day your arm decided to stop responding to your commands and became a thinking entity. And, in part, that’s how it felt. But it also felt like the gnome in the movie Amélie. Have you seen it? If you have, you might remember how, at one point, the gnome starts sending Polaroids from the places he visits. It’s funny, but that’s what the book did to me, too. Not only did it breach into the world, it also began to send me postcards from places like Milan, London, Zürich, Venice, Paris.

This, of course, is all thanks to you. It is you who send me pictures of Veneto in your kitchen, in bookshops, in cafés and any other place in which a book feels at home. It is you who turn it into a living thing – by using it, splattering it, reading it and, hopefully, loving it. So thank you for this, from the depth of my heart. Thank you for buying the book and for filling my heart with warm pride. Thank you also for the many sweet notes, emails, messages. I am beyond humbled and so, so glad you are enjoying reading and cooking from it. Please keep them coming, please keep sharing. It truly means the world.

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Almond Semolina Cookies

Almond Semolina Cookies- Life Love Food

“Why do you write about food?” People ask.
“Well,” I’d like to tell them, “sometimes I wonder the same thing. Let’s just say it’s complicated.”

Instead, I try to be confident, to give them a straight answer. I spit out a few words like ‘culture’ and ‘family’ amidst a vortex of phrases, but the actual train of thoughts, already blurred in my mind, often lacks any coherence. Were I prepared, or warned, or simply good at giving answers that feel lucid and well-pondered, I would reply in M.F. K. Fisher’s words. No one better than her has expressed the reasons why. In the foreword to The Gastronomical Me, she writes:

The easiest answer is to say that, like most other humans, I am hungry. But there is more than that. It seems to me that our three basic needs, for food and security and love, are so mixed and mingled and entwined that we cannot straightly think of one without the other.

Love and hunger are, evidently, what keeps me writing too. And yet, I often interrogate myself on how I can keep this passion of mine burning brightly like a cherry wood fire, year after year. How do you keep yourself close to the craft while also away from burnout? The question resurged last week, as I was making a batch of these almond semolina cookies for the third time in a row. The recipe belongs to Dorie Greenspan’s new book, which, being her twelfth, decrees her as one of the most prolific cookery authors of our time. How does she do it, I thought. How does she stay interested after so many years, and so many books?

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Bergamot Polenta Cake

bergamot polenta cake

The glycemic index of this blog has increased exponentially lately. I’ve been baking a lot, I realise – to relax, to energise, for fun.  I promise I’ll move to savoury next, but for now, let me tell you about this bergamot polenta cake, for it’s sure worth a mention.

The paradigm from which this cake originates is not dissimilar from this other cake recipe I’ve shared a while ago. This, too, is a flourless cake (if we don’t count polenta as flour), and it has citrus as the primary accent within the flavour spectrum. And yet, the result is completely different, for no other reason than this cake uses the fruit in its entirety (as opposed to just zest and juice), which, of course, changes everything. Add this to the fact that the citrus in question is bergamot  (easily one of the most aromatic fruits ever known to men), and you’ll have a cake that is at once seductive and surprisingly simple.

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Honey Olive Oil Almond Cake

Honey Almond Olive Oil Cake - Life Love Food

I have just recently come to terms with the fact that, for the biggest part of my life, I missed out on one of the most delicious things nature has to offer: honey. Unlike, say,  beetroot, which I continue to dislike no matter how much I try to masquerade it under thick layers of horseradish-injected dressings or to blend it into chocolate cake (I just can’t get past the very earthy flavour), my feelings towards honey have changed with me. They grew as I grew, from childhood to adolescence to adulthood, increasing and amplifying at every stage, spreading like a spoonful of oil on a smooth surface, slowly, unavoidably. And so, I gradually went from being the kid who couldn’t stomach a drop of it to the grown-up addict who eats her weight in liquid sugar, jar after jar after jar.

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Flourless White Chocolate Citrus Cake

flourless_white_chocolate_tart_valerianecchio-5

I spent two weeks at home in Veneto in late October and, in retrospect, it seems to me as if all I did was baking. I arrived the day after my birthday (I’ve officially entered the last year of my twenties) and kicked off all celebrations by firing off the oven. Then, a week later came Mum’s birthday, and with it came more cake. Nothing fancy, you see; nothing whose sight had people going ‘oooh, and ‘aah’, and take their phones out of their coat to snap a photo. No, nothing of the like. In both cases, all I produced was a rather unassuming number; minimal cake affairs that could come together easily, and with barely any washing up.

Practicalities aside, the truth is that neither Mum nor I have much of a sweet tooth. We like cakes, but multi-layer frosted cakes are very much lost on us. Our preference goes towards crumbly fruit tarts and rustic cakes that are possibly not too sugary.  Which is why our birthday cakes often look just like any other cake we’d bake throughout the year…only, with sparklers on top.

Incidentally, both birthday cakes happened to have ground almonds at their core. One was an apple frangipane tart (more of which in a future post). The other (this one), a dense flourless white chocolate cake scented with citrus zest. That in both cases I reached out for the jar of almonds might as well be a coincidence. More likely, though, it’s a cake genre that just appeals to me and I’m instinctually drawn to. I might just as well blame it on my Venetian genes.

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