Featured Cookbook

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1. Zucchini and Basil Soup (Vellutata di Zucchini e Basilico)

2. Roasted Turbot in Potato Crust (Rombo al Forno in Crosta di Patate)

3. Apple Crown with Raisins and Cinnamon Pastry Cream (Corona di Mele e Uvetta con Crema Profumata alla Cannella)

Book Description

The Wine Spectator calls the family-owned da Fiore the best restaurant in Venice. The New York Times praises chef Mara Martin and her husband, Maurizio, as "the city's most respected restaurateurs," known internationally for their food, regional wine list, and hospitality. In his appreciation, Victor Hazan writes, "Marcella and I raise our glasses to what you have achieved and to what, since you are both so amazingly young still, you may yet accomplish." Now, in The da Fiore Cookbook, their son, Damiano Martin, pays tribute to his parents' vision, sharing their recipes and their passion for Venice. Accompany the Martin family as they throw open wide the doors to the magical city of Venice. Stroll through the markets of Venice with Mara as she shops for the freshest ingredients. Discover the city's rich culinary history and traditions through Damiano's delightful narrative. Explore the outstanding wines of the Veneto with Maurizio's wine-pairing suggestions.

... (more)

The Da Fiore Cookbook: Recipes from Venice's Best Restaurant

Authors: Damiano Martin

Date: November 2003

ISBN: 0060090715

Publisher: Morrow Cookbooks

Hardcover

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Our craving for this refreshing summer soup strikes at just the right time each year. When the first summer heat spell sweeps over our garden, we inevitably have more basil and zucchini than we know what to do with! The smaller, dark green zucchini that measure no more than six inches long are sweetest, and their tender texture creates a velvety soup. Immediately before serving, drizzle a thread of Tuscan olive oil over the top. The soup is just as delicious cold as it is warm.

Servings: 4 to 6

• 1 medium Spanish onion (about 5 ounces)

• 2 tablespoons coarse salt

• 1/4 pound (1/2 stick) unsalted butter

• 2 pounds zucchini, sliced crosswise

• 3 medium potatoes (about 1 pound), peeled and cubed

• 7 cups water

• 1/2 cup basil cut into thin ribbons

• 1 cup unseasoned croutons or 6 crostini

1. Peel and thinly slice the onion; a mandoline on its finest setting will produce uniform, thin slices. Spread the slices in a colander and evenly sprinkle the salt over the top; use your hands to mix. Set aside for 2 hours.




2. Thoroughly rinse the onion, squeeze out any excess water, then pat dry with a clean kitchen towel or between sheets of paper towels.




3. Melt the butter in a medium saucepan set over medium heat. Add the onion, increase the heat to medium-high, and cook, stirring often, for 5 minutes. Add the zucchini and cook, stirring often, until slightly softened, about 5 minutes. Add the potatoes and cook for 2 to 3 minutes. Pour the water into the saucepan. Bring to a boil, then reduce the heat and simmer for an hour. Remove from the heat and stir in the basil.




4. Puree the soup in batches in a food processor or blender. Adjust the seasoning with salt, i Serve warm or chilled, garnished with a handful of croutons or 1 crostini for each serving.

More From This Book:

1. Zucchini and Basil Soup (Vellutata di Zucchini e Basilico)

2. Roasted Turbot in Potato Crust (Rombo al Forno in Crosta di Patate)

3. Apple Crown with Raisins and Cinnamon Pastry Cream (Corona di Mele e Uvetta con Crema Profumata alla Cannella)

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