Featured Cookbook

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1. Olive Oil Cake (Torta di Capezzana)

2. Flat Bread with Olives and Tomatoes (Focacciaalle Olive e Pomodori)

3. Pasta Timbale (Timballo di Maccheroni)

Book Description

The traditional food products of Italy are world treasures. From aged balsamic vinegar to creamy buffalo-milk mozzarella, from Parmigiano-Reggiano to mellow extra-virgin olive oil, these classic ingredients, lovingly crafted for centuries, form the backbone of a great cuisine. Pamela Sheldon Johns's Italian Food Artisans introduces readers to the men and women who, despite the press of modern industrialization, make these edible wonders today

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Italian Food Artisans: Traditions and Recipes

Authors: Pamela Sheldon Johns

Date: October 1999

ISBN: 0811821293

Publisher: Chronicle Books

Hardcover

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Tenuta di Capezzana, the estate of Conte Ugo and Contessa Lisa Contini Bonacossi, stands in the gentle hills west of Florence, overlooking the Arno Valley. Documents dating back to the time of Charlemagne, note the production of wine and olive oil on the property, which were bartered in exchange for use of the land. Today Frantoio, Moraiolo, Pendolino, Leccino, and Santa Caterina olives are milled in a single cold pressing in the family frantoio for one of Tuscany's best artisanal oils.

At Tenuta di Capezzana, if any of this moist rich cake is left over from dessert, it is finished off with cappuccini at the next day's breakfast.

Servings: 12

• 3 eggs

• 2 1/2 cups granulated sugar

• 1 1/2 cups extra-virgin olive oil

• 1 1/2 cups milk

• Grated zest of 3 oranges, plus 1 orange, sliced, for garnish

• 2 cups unbleached all-purpose flour

• 1/2 teaspoon baking powder

• 1/2 teaspoon baking soda

• Pinch of salt

• Confectioners' sugar for dusting

1. Preheat an oven to 350 degrees F. Butter and flour a 12-inch cake pan.

2. In a large bowl, whisk together the eggs and granulated sugar until blended. Add the olive oil, milk, and orange zest and mix well. In another bowl, stir together the flour, baking powder, baking soda, and salt. Add to the egg mixture, stirring just until blended. Do not overmix. Pour the batter into the prepared pan.

3. Bake until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Remove to a wire rack to cool completely. Loosen the sides with a knife and invert onto a serving plate.

4. Dust the cake with confectioners' sugar and cut into 12 slices. Garnish the individual servings with fresh orange slices.

More From This Book:

1. Olive Oil Cake (Torta di Capezzana)

2. Flat Bread with Olives and Tomatoes (Focacciaalle Olive e Pomodori)

3. Pasta Timbale (Timballo di Maccheroni)

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