Description du livre
Indulge in a year of Italian culinary bliss.
Wild Figs & Fennel is not just a collection of seasonal recipes; it's a passport to the Mediterranean, a charming journey into the ease and pleasure that defines Italian life. Chef and food writer Letitia Clark brings together simple Italian flavours and lighter, modern interpretations with an aim to put the best of each seasons ingredients at centre stage.
From refreshing summer salads to steaming bowls of wintery pasta, you’ll find classics such as Sausage Lasagne with Ricotta, Pecorino and Fennel and Orange Blossom and Honey Amaretti alongside more creative combinations of Lemon Ricotta Souffle Pancakes, Pumpkin Gnocchi Fried in Sage Butter and Ricotta, Lemon and Herb-Stuffed Courgette Flowers. The occasional addition of meat and fish enhances rather than dominates, making these dishes fit seamlessly into a modern way of eating.
Whether you’re looking for a supper for one or cooking for a hungry crowd, Letitia's vibrant and accessible recipes will guide you through the year, drawing inspiration from Italy’s beautiful seasonal produce along the way.
Praise for Wild Figs and Fennel:
"This would be at home in the Romance section of the bookshop if it wasn’t so well written. Letitia Clark proves an expert guide to Sardinia, detailing the local dishes, customers, and ingredients…" - Niki Segnit
"Full of warmth & wit" - Waitrose
"Intertwines traditional Sardinian recipes with stories from the island, giving a beautiful insight into how Sardinians cook, eat and live." ? BBC Good Food Magazine
"A celebration of the more meditative side of kitchen life, taking inspiration from her [Letitia’s] move to Sardinia and the unique rhythms of island life." ? The Sunday Times ‘Style’