Breaking Bread in L’Aquila: Book Review in Japan!

I wanted to share a book review by Richard-Gilles Martineau, food critic, writer and fellow food blogger on food buzz living in Japan. The chef at Il Paladina, one of the finest Italian restaurants in Japan was also impressed by it’s direct approach and the photos! I do hope you share my same passion when the book is available in just a few weeks! Here it is:

When Maria Filice conceived this cookbook remarkable for its beautiful practicality she had love, simplicity and knowledge in mind.

Love for the people living in the L’Aquila Region of Abruzzo, love for her late husband, Paul Piccone, who introduced her to their homey gastronomy, love for her guests past, present and future and love for ample, complete and delicious food.

Simplicity in a book eminently utilitarian for all cooks and chefs, be they absolute beginners trying to please their loved ones or veteran chefs in search of inspiration back to the basics.
Knowledge to be acquired about traditional ingredients, new taste combinations and forgotten wines for perfect pairing with her recipes.

This cookbook ought to be left open at all times on the kitchen table of all Italian food lovers, and all food lovers for that matter.Preceded by an eye-opening introduction on her entertaining philosophy and the wines of Abruzzo, Maria’s work has been organized along the seven days of the week with a full Italian meal suggestion for everyone of them.Actually, more than a meal, she is taking her guests along a daily feast from the Antipasti, through Primi Piatti and Seondi Piatti to the Dolci via a detour through a Contorni.

I do not wish to reveal all the secrets of her book, but I cannot help recommend my own biased selection:-Antipasti: Insalata di Mare e Servita nel Radicchio (Seafood salad in a Radicchio Cup)-Primi Piatti: Pasta e Lenticchie (Pasta and Lentils)-Primi Piatti: Minestra di Farro (Spelt Soup)-Secondi Piatti: Scaloppine al Vino Bianco (Veal Scaloppine in White Wine)-Secondi Piatti: Pollo Arrosto con Aglio e Rosmarino (Chicken with Rosemary and Garlic)-Contorni: Fritto Misto di Funghi (Sauteed Mushromms Madley)-Dolci: Torta di Caffe (Coffee Cake)

I wrote this review at the counter of Il Paladino, one of the very best Italian Restaurants in all Shizuoka Prefecture, Japan. When I mentioned the wines of Montelpuciano to my friend chef, he just went to his cellar to show me a couple of the bottles he had on his wine list (some more expensive of the same name are kept away from the list for special guests!)!It certainly piqued his curiosity when I told him the reason of my query. Consequently, we went through Maria’s book together all over again at ease (I had chosen a quiet time of the day!) and he was so impressed by the direct approach of the recipes and the accompanying photographs that he requested me to keep the book long enough for him to consult!

Not only this cookbook will help you make your friends and family discover the pleasures of a great regional Italian gastronomy, but the net profits of its sales will be donated to help the victims of devastation caused by the earthquake which recently struck L’Aquila.
For direct purchase consult Maria Filice’s own website at www.foodandfate.com.

Robert-Gilles Martineau

The Unpretentious Eggplant

eggplant 2-17-10

Eggplant is one of my favorite vegetables and one that I never tire!
They were on sale at the local fruit stand and bought four large eggplants. Tonight, I needed to be creative …… working with two ingredients: eggplant + garlic.
preheat oven at 450 degrees
2 eggplant
3 garlic heads
1/4 tsp. red chili flakes
1/4 tsp. dry oregano
Sea salt
3 tbsp. extra virgin olive oil
1 clove fresh garlic chopped
Cut the eggplant (leave skin and seeds) lengthwise (cut 1/4 inch thick). Each eggplant should yield approx. 6 slices. Either spray the baking pan with a vegetable spray or drizzle the pan with olive oil and 2 teaspoon of salt. Then layer the eggplant and bake for 10-12 minutes on each side.
Roasted Garlic:
Peal a few layers of the garlic bulb skin, making sure that the bulb is intact. With a knife, cut off 1/4 of the top of the clove, explosing the individual cloves of garlic. Place the garlic head in a baking dish or cut a double layer of foil wrap and create a little dish (no mess remember). Drizzle each garlic head with olive oil and season with a litle sea salt. Bake for approx. 20 minutes or until the garlic are softened and golden. Remove from oven and set aside for 15 minutes.

eggplant 2-17

In a bowl, squeeze the roasted garlic and give it a little squeeze to let all of the oils and juices come out! Slice the eggplant in cubes and slices and add to the bowl. Add the red chili flakes, oregano, garlic, extra virgin olive oil, and sea salt to taste.
I served the eggplant with grilled chicken. It was light and flavorful. The flavors of the roasted garlic and fresh garlic marinated in the eggplant was a nice combination. See how we stretched two ingredients……
Leftover tips: add the eggplant to your favorite tomatoe sauce and top over your favorite pasta!