While at Book Expo America, a number of titles from Italian publishers caught my eye, amongst them Italy's Great Chefs and their Secrets (White Star Publishers, 2010).
Rather than just sharing recipes and chefs profiles, it takes us on a journey through all of Italy, wonderfully illustrated with photographs by Lucio Rossi.
The book is divided by region. At 7 pounds, you will not take this tome on the road with you yet I am sure it will introduce you to some chefs and dishes you were not familiar with.
I hope it will inspire you as well to make stops in cities you had not planned to see and taste the cooking of some of these talented chefs in situ.
It was hard to choose a recipe or a chef over another one.
Today, I invite you to stop in Piedmont at Trattoria i Bologna in Rochetta Tanaro (Asti), home of the white truffle and Barbera wine. Giuseppe (Beppe) Bologna is the chef and states 'my goal is to offer my guests cooking that always leaves a happy memory'.
I chose to share his tender Horse Cheeks Braised in Red Wine Recipe
Horse cheeks braised in red wine
Ingredients for 4 people
Preparation time: 3 h
1 tablespoon (20 g) extra-virgin olive oil
5 or 6 horse cheeks
Salt and pepper to taste
2 cloves garlic
3 bay leaves
750 ml bottle of red wine
Flour, as much as needed
Water, as needed
Method
Place a saucepan over medium heat. Add the oil and sauté the cheeks. Season with salt and pepper.
After a few minutes, add the garlic and bay leaves and sauté for 1 minute.
Pour in the red wine and let it evaporate.
Sprinkle with a little flour and add water to cover. Cover with a lid and simmer over low heat for 3 hours. If necessary, add more water during the cooking time.
Wine pairing
“Bricco dell’Uccellone” Barbera d’Asti DOC, barrel-aged 2005 – Red
Winery: Braida – Rocchetta Tanaro (AT)
(* Recipe and photo from Italy's Great Chefs and their Secrets (2010), reproduced courtesy of White Star Publishers, all rights reserved)