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THURSDAY, November 24, 2011 ™

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ppa di fag ioli e

CUISINE

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Cuisine: Dale Bass dale@kamloopsthisweek.com Ph: 374-7467 Ext: 220

pancetta

(Bean and Pancetta soup) 4 tbsp. (60 mL) extra-virgin olive oil 2 cloves garlic, crushed 3 oz. (90 g) pancetta, cubed 2 fresh chili peppers, chopped 1 can (19 oz/540 mL) cannellini beans, drained and rinsed Salt and freshly ground pepper, QB 1–2 cups (250–500 mL) water In a saucepan, heat your olive oil. SautÊ the garlic, add the pancetta and cook for two minutes, or until the garlic is slightly golden. Now add your chili peppers and cannellini beans and let them cook for a few minutes. Add salt and pepper. I like to take a fork and mash about half of the beans to make a thicker consistency. Of course, if you want a more even consistency, you can use a blender. Either works. Then, add some water, QB, depending on how thick or soupy you want it. Simmer for another 15 minutes. Excerpt from Made in Italy by David Rocco. Text and photography copyright Š 2011 Rockhead Entertainment Inc. Published in Canada by HarperCollins Publishers Ltd. All rights reserved.

Warmth and goodness, made in Italy

O

through September) now seem darker with the curtains N MY KITCHEN ISLAND, DUSTED WITH SEMOLINA FLOUR, IS A COPY OF DAVID open than closed. The countdown to Christmas is also ticking and, to ROCCO’S MADE IN ITALY. be perfectly honest, I’d rather be someplace The cookbook, as beautiful as where food and family matters more than a travel pictorial and intimate as a memSanta and Rudolph. oir, was left on my doorstep last week by I’d rather be in Italy, where I imagine, the HarperCollins cookbook fairy — and more than know, this to be true. couldn’t have come at a better time. And so, there’s only one thing to do. I brought the book upstairs, unswaddled Change nationalities. it from its shipping paper, and turned on a To begin my new and unofficial citizenreading lamp. ship, I will drench avocados, tomatoes, Then another and another. basil and slices of mozzarella with extraUntil, with nearly every light in the virgin olive oil. house, including the oven bulb, I’d flooded DARCIE HOSSACK I will fry chickpea fritters and roll the room with enough of a fluorescent, part Bon eggplant with smoked provolone, before incandescent, glow at 2 p.m. by which to APPÉTIT attempting my second-ever eggplant parmisee. giana. It’s cold and wintersome outside today. And, I will do it all QB. At this time of year, we are saving daylight, which “Quanto Basta,â€? writes Rocco, “is a cooking philososeems to mean only letting thin, southerly angles of it phy that suggests that you use ‘as much as you need’ or seep like weak tea into our homes. ‘as much as you want’.â€? And so, my east/west windows (which so recently In other words, “Use your senses.â€? favoured the wedge of sun brought to us in June

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If pasta or pizza dough feels sticky in your hands, add more flour, little by little, until intuition and experience tell you it’s right. If a dish needs more salt or spice to make it come to life, season until you’re happy, regardless of what a recipe might say. “A cookbook is not a bible,� says Rocco, whose inspiration is “old-school, traditional, peasant-style Italian cooking.� Cooking that is inexact. A deeply personal, creative process, where the mostpassionate cooks are those who love nothing more than to share recipes and techniques. So, as I gather ingredients for Rocco’s Zuppa Di Fagioli E Pancetta (Bean and Pancetta Soup), to be followed by Tiramisu Al Vin Santo (Lazy Man’s Tiramisu), I will put on a pot, think warm thoughts and let the ingredients tell me what they want to do.

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Nov. 24  
Nov. 24  

Grey Cup Week in full swing Page A37 Thursday, November 24, 2011 Volume 24 No. 94 Kamloops, B.C., Canada 30 cents at Newsstands T H U R S...

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