Soffritto: Tradition and Innovation in Tuscan Cooking
Soffrittois a homey, meandering cookbook that makes you feel as if you're standing at author Benedetta Vitali's side as she sautés the minced red onion, celery, and carrot mixture for which the book is named. "Good cooking is an act of creativity," she says. "Use the recipes as indications, and trust your instincts to fill in the blanks." A simplePomarola(Tomato Sauce with Garlic and Basil) can be prepared in just 10 minutes--the variations are as endless as your imagination. TryFagioli(White Beans with Prosciutto, Tomato, and Sage) as a main dish or pair it with Poached Sea Bass. Finish your meal withBonnet(Amaretto Custard). Each recipe is a story and therefore is as enjoyable to read as it is to follow. Depending on your palate, some recipes may be better off as stories than as dinners, as evidenced byRagu con Colli Repieni(Meat Sauce with Stuffed Chicken Necks).--Dana Van Nest