“Gastronomy of Italy…a distillation of my personal reflections on the many recipes I have cooked, foods that I have tasted, books I have read and regions I have visited” Anna Del Conte.
Anna Del Conte is widely recognized as the leading authority on Italian food in the UK. Although not a household name like some celebrity chefs, she is the author of a number of cookery books which have been widely praised for their detail and authoritative voice on Italian cookery. Over the years, she has won many awards, including the Premo Nazionale di Cultura Gastronomica Verdicchio d’Oro prize in 1994 for her contribution to the dissemination of knowledge around authentic Italian cooking, and in 2011 the Guild of Food Writers Lifetime Achievement Award.
Del Conte is also the muse for many celebrity chefs including Jamie Oliver and Nigella Lawson, who describes her as “beyond doubt, the best writer on Italian food”.
Del Conte’s latest book, Gastronomy of Italy is an up-to-date definitive guide to regional Italian food, covering the regions in detail, ingredients and techniques, including the classics: pasta, polenta, gnocchi, risotto and pizza, and Anna’s versions of favourite Italian dishes, such as peperonata and osso buco. Gastronomy of Italy is a beautiful book featuring over 200 recipes with plenty of gorgeous photographs to accompany the recipes. It is a truly invaluable book for all those who enjoy Italian food, and would make a great Christmas gift for any keen cook. Read from cover to cover and take part in Mastermind.
I’m delighted to be able to share a wonderful recipe with you with kind permission from Anna Del Conte’s Gastronomy of Italy, published by Pavilion. Photography by Laura Edwards.
Milanese vegetable soup
You can add small tubular pasta to this soup instead of rice, although the classic Milanese minestrone is always made with rice.
150g/5½oz/¾ cup dried borlotti beans, soaked for about 12 hours in
50g/1¾oz/4 tbsp unsalted butter
50g/1¾oz pancetta, chopped
3 onions, sliced
4 carrots, diced
2 celery stalks, diced
2 courgettes, diced
100g/3½oz green beans, diced
100g/3½oz/2⁄3 cup shelled fresh peas
200g/7oz Savoy cabbage, shredded
1.5–2 litres/3–4 pints/1½–2 quarts meat stock (page 61) or chicken stock or 3 good-quality bouillon cubes dissolved in the same quantity of water
350g/12oz floury (starchy) potatoes, cut in half
225g/8oz ripe fresh tomatoes, blanched and peeled, or canned plum tomatoes, drained
salt and freshly ground black pepper
175g/6oz/scant 1 cup Italian rice, preferably Vialone Nano
75g/2¾oz Parmesan cheese, grated
Drain and rinse the beans.
Melt the butter in a large heavy pot, preferably earthenware, and add the pancetta and onions. Sauté gently for 5 minutes or so and then add the carrots and celery. After 2 or 3 minutes, add the borlotti beans. Sauté for a further 5 minutes, stirring frequently, then add the courgettes, green beans and peas. After 5 minutes or so, mix in the cabbage. Stir everything together for about 5 minutes to coat in the fat.
Add the stock, potatoes, tomatoes and salt and pepper to taste. Bring to the boil, cover the pan and simmer over a very low heat for about 3 hours.
Using a slotted spoon, lift out the potatoes, mash them with a fork, then return them to the soup. Taste and adjust the seasoning. Add the rice and cook for about 10 minutes, until al dente. Stir in 4 tablespoons of the Parmesan and serve the remaining cheese separately.