Let COOK take you on a vacation this summer. We’ll be traveling around the world via our extensive cookbook library! Follow the blog each week throughout August as we journey to a new region and explore the cuisine. Each destination will be highlighted with a few cookbooks that we carry representing the area. A recipe will be selected from one of the featured books and will be tested by us at COOK to make sure that you, too, can do it at home. Last week we explored the flavors of Southeast Asia. Then, we tasted the spices of the Middle East. Today we hop on a plane and travel to the birthplace of pizza, pasta and pizzelles – Italy!

When you think of classic Italian cooking, you may think of a cute Italian grandmother in the kitchen making food for the whole family. Cooking with Italian Grandmothers is an ode to those matrons of cucina Italiana! Author Jessica Theroux travelled across Italy learning the cuisine the authentic way – by cooking with Italian grandmothers. The book not only chronicles the recipes she learned, but also details the stories behind them. With over 100 authentic recipes that represent the homestyle comfort food of Tuscany, Umbria, Calabria, Sicily and beyond, you’ll feel like an Italian grandmother is right in your home kitchen helping you! Try out the grilled tuna with mint and coriander and mint before summer ends.

Take a tour of Florence with Emiko Davies‘ book that focuses on the famous picturesque city where she has resided for years. Florentine takes you through the streets of Tuscany’s capital, walking you through the bakeries, butcher shops and markets that are teeming with delicious offerings. Davies’ recipes for gelato al fior di latte and gnudi (ricotta and semolina gnocchi – from the Tuscan word meaning naked) are easy to follow and are truly Tuscan. Stunning photos of the countryside will have you dreaming of a summer under the Tuscan sun.

Now that we have covered Southern and Central Italy, let’s explore the Veneto region, tucked away in the northeastern corner of Italy. A native of the Veneto region, author Valeria Necchio grew nostalgic of her home and wrote Veneto as a tribute to its beautiful bounties. The book is broken down into three parts: then (recipes from three Necchio generations), now (modern interpretations of Venetian dishes) and pantry (preserved seasonal offerings from Veneto). Valeria also shares off-the-beaten-path secrets of Venice, like a dark alley past the Rialto Market where one can find the best calamari.

The Glorious Vegetables of Italy

Summer is winding down fast, so celebrate the season’s fresh vegetables while they’re still available! The Glorious Vegetables of Italy is the perfect companion in the kitchen to showcase nature’s goodness. Author Domenica Marchetti grew up in a very Italian family that planned their lives around dinner. She turned her passion for Italian cuisine into seven cookbooks about the subject. This one obviously focuses on the produce that Italy has to offer. Since Italy is known for red, white and green – tomatoes, pasta and basil – naturally, I wanted to highlight a dish with all of those. So without further ado…

Capricci with Slow-Roasted Cherry Tomatoes and Cream

This recipe calls for cherry tomatoes to be the star of the show. Using fresh, local ingredients is the key to Italian cookery. I happened to be in New Jersey this weekend, so I had to pick up some fresh Jersey tomatoes, of course! Thanks to Matt’s Farm and Garden Center, I was able to get fresh cherry tomatoes, basil and thyme. The recipe calls for capricci pasta, which unfortunately is very difficult to find. In fact, I checked the Italian Market in South Philly and couldn’t find it anywhere! However, I picked up a great substitute at Claudio’s – gigli toscani, a spiral-shaped pasta originating from Tuscany. If you want to have some fun recreating classic Italian dishes from any of these cookbooks check out the Italian Market and talk to the vendors, they are very helpful and will enjoy suggesting cheese, produce or pasta for you!

Ingredients

• 1 1/2 lbs cherry tomatoes, halved
• 2 tbsp extra virgin olive oil
• fine sea salt
• freshly ground black pepper
• 2 tbsp unsalted butter
• 1 shallot, minced
• 2 or 3 fresh thyme sprigs
• 3/4 cup heavy cream
• 1 tbsp coarsely chopped fresh basil
• 1 lb dried capricci (or short fusilli)
• 1 cup freshly grated parmigiano-reggiano cheese

Directions

Heat the oven to 275° F. Arrange the cherry tomatoes cut-side up on a large rimmed baking sheet. Drizzle the oil over them and sprinkle with 1/2 tsp salt and a grinding of black pepper. Roast the tomatoes for one and a half hours, until they are somewhat puckered and shriveled but still juicy.

Bring a large pot of water to a boil and salt generously. Per the advice of many chefs that have come through the COOK kitchen, you want your pasta water “as salty as the ocean.”

Heat the butter in a large deep sauté pan set over medium-low heat. When the butter is melted and has just begun to foam, stir in the shallot. Cook, stirring frequently, until butter is softened but not browned, about 7 minutes. Scrape in the tomatoes and any juices that have collected. Add the thyme sprigs and pour in the cream. Heat gently to a simmer over low to medium-low heat. Turn off the heat and stir in the basil. Dress the cooked pasta with the sauce (you may not need all of the sauce, but save it!) and spoon into a warmed serving bowl or individual bowls. Sprinkle the remaining parmigiano-reggiano on top. Serve immediately with the remaining sauce passed at the table.

Next stop, next week: Scandinavia!