Extra Virgin (39 page)

Lisa Leone, best friend and Godmother to our children. We feel your love wherever we are.

Robert Poppel, who has supported us through every big event in our lives, and made so much possible because you always had our backs.

Giovanni and Michele at Bar Pitti for always giving us a warm Tuscan meal in NYC.

Katia Labeque, for introducing us.

DEBI’S PERSONAL THANKS:

My husband, Gabriele, who feeds my soul. Thank you for loving me, and for making me Tuscan.
Tu sei mio, per sempre! Non te lo dimentcare!

My beautiful daughters, Evelina and Giulia. Thank you for choosing me to be your Mamma! Teaching you how to cook is crucial to your future, and is my retirement plan. :)

Martin Scorsese, thank you for catapulting me into Italian pop culture!

My mother, Nancy, the coolest hippie, who taught me to have a sense of adventure, to be a strong woman, and to never look back. I love you!

Stefan, don’t stop baking!! We are waiting for our Christmas cookies!

My grandmother Evelyn, who my firstborn is named after: you inspired me to be “old school,” to feed my man, and to keep a nice home. It’s working!

My Godparents, Gary and Pat Pagano, who have been by my side since I was born. I wouldn’t be here if it wasn’t for you. I owe you many meals and much more.

My sister, Alexandra, and brothers, Jaret and Cezanne: come and raid my fridge anytime.

My in-laws, Annalisa and Leonardo, for their direction in how to be a great Tuscan wife, and for teaching me to feed their son and grandchildren with ease and elegance.

Nonna Lola, whose stories from the “old times” have inspired me, and given me the tools to be a Florentine Queen.

Madonna, whose Calphalon spaghetti pot I “borrowed” in the late ’80s and never returned—I still make all my favorite sauces in it, and think of you every time. Thanks Girlfriend! It’s been a LONG road. :)

Min and Oli Sanchez for being my extended family forever.

Julian Asion, Peter Heaney, Don Marino, Paul Cilione, Claudio Camaione, Marc Balet, and Fred Brathwaite for being my older “brothers,” schooling me, and having the best dinner parties!

All my other friends and family—and you know who you are—who were there for me when I needed food, a good story, or a pair of heels. I thank you.

GABRIELE’S PERSONAL THANKS:

Deborah, for being my muse and my pillar, I am forever yours … and will forever cook for you.

Evelina and Giulia, for your love and inquisitive palate. Thank you for making me a father.

Nonna Lola, for raising me in her kitchen and teaching me the secrets of a traditional Tuscan kitchen.

Mamma Annalisa, for feeding my stomach, heart, and soul.

Babbo Leonardo—who once put me in front of a fireplace and said, “Let’s cook dinner!”

Brother Fabio, the very first person I ever cooked for.

Patrizio, Matteo, Corso, Lucia, and Marina, for their friendship that goes beyond distance and time.

Matteo and Rosanna, for always being the perfect example of what Tuscan Renaissance was, is, and always will be.

My
sorellina
Marzia, Andrea, Mattia, Valerj, Gianni, and Delia, for being my “Little Italy” while living in Los Angeles.

Marc Peel and Gino Angelini, for allowing me to practice in their restaurant kitchens and for sharing with me a few tricks of the trade.

All the wonderful musicians I had the pleasure and honor of working with through the years; you made me realize that art and inspiration are the fuel of life.

All my friends and colleagues in the Italian army, the years spent with you helped me find my better self. I praise your commitment.

All the people I have ever cooked for, please keep coming back hungry—practice makes perfect.

INDEX

A

Almond Cookies,
11.1
,
11.2

Amaretti

Filling, Roasted Peaches with,
11.1
,
11.2

and Mascarpone Cups,
11.1
,
11.2

Anchovy(ies)

Spaghetti Puttanesca

Tomato, and Caper Pizza

White, Radishes with

Aperol Spritz

Appetizers, list of

Apricots, Grilled, with Goat Cheese Ricotta,
1.1
,
1.2

Artichoke(s)

Braised

Fried,
8.1
,
8.2

Marinated, and Soppressata Sandwich

Arugula

Blood Orange Salad,
5.1
,
5.2

Cold Vegetable Soup with Mint

and Grapefruit Vinaigrette, Grilled Squid with,
5.1
,
5.2

Peach and Fennel Salad

and Prosciutto, White Pizza with,
9.1
,
9.2

Asparagus

Grilled, Wrapped with Lardo,
1.1
,
1.2

and Sausage Risotto

Avocados

Guacamole with Baked Beet Chips

B

Basil

Oil

Pesto

Bay leaves

Bean(s)

Cannellini, and Lobster Soup

Fava, and Heirloom Tomatoes, Seared Grouper over Fregola with

Lentil Soup

Minestrone

and Pasta Soup

Sausage and,
6.1
,
6.2

White, and Pancetta Bruschetta

Beef

Bolognese

Florentine Osso Buco

Florentine Steak,
6.1
,
6.2

Frittata Roast Roll

Peach and Fennel Salad

Raw, Pizza,
9.1
,
9.2

Stew with Polenta

Super Tuscan Burger,
6.1
,
6.2

Tartare

Beet

Chips, Baked

Cucumber, and Bottarga Salad,
5.1
,
5.2

Bottarga, Cucumber, and Beet Salad,
5.1
,
5.2

Bread. See also
Bruschetta and crostini

Grilled, Spicy Mussel Soup with,
4.1
,
4.2

Starter

and Tomato Soup, Tuscan,
4.1
,
4.2

Tuscan

and Vegetable Soup, Tuscan,
4.1
,
4.2

Bruschetta and crostini

about

Fresh Cheese Curd Crostini

Lardo Crostini,
1.1
,
1.2

White Bean and Pancetta Bruschetta

Burger, Super Tuscan,
6.1
,
6.2

Butter

C

Caipirinha,
12.1
,
12.2

Cakes

Chestnut Flour

Orange, Florentine,
11.1
,
11.2

Capers

Carrots

Celery

Cheese. See also
Mozzarella
;
Parmigiano-Reggiano

Curd, Fresh, Crostini

Four-, Penne

Fried Squash Blossoms,
1.1
,
1.2

Goat, Ricotta, Grilled Apricots with,
1.1
,
1.2

Grilled Endive with Gorgonzola and Sage Oil,
8.1
,
8.2

Mascarpone and Amaretti Cups,
11.1
,
11.2

Pasta alla Gricia,
2.1
,
2.2

Pecorino and Honey Dip

Prosciutto and Taleggio Sandwich with Fig Preserves,
10.1
,
10.2

Ricotta Pancakes

Risotto with Taleggio and Wild Carrot Honey,
3.1
,
3.2

Soppressata and Marinated Artichoke Sandwich

Spaghetti alla Carbonara,
2.1
,
2.2

Speck, Pecorino, and Grilled Eggplant Sandwich

Super Tuscan Burger,
6.1
,
6.2

Tiramisù,
11.1
,
11.2

Cherry Compote

Chestnut Flour Cake

Chicken

Grilled Tuscan,
6.1
,
6.2