AN ITALIAN COOKING HOLIDAY

June 27, 2006
Show #452

Judging from the reports of our friends, Italy has become a prime summer destination for vacationing Marylanders, and even more so for those with a culinary bent. You'll find coking schools, restaurants by the bagful, wine tasting, and some of the world's best ingredients. It's hard to beat. Two of the best known regions are Tuscany and Piedmont, both in the northwestern end of the country. Jerry, who understands Italian cuisine quite well, points out that despite many similarities in approach, the Tuscan and Piemontese kitchens are a bit different. Tuscany is more Mediterranean, Piedmont more Alpine. You'll find more seafood and pasta in Tuscany, more beef, milk and rice in Piedmont. Two books that explain this all very well are "A Passion for Piedmont" by wine critic Matt Kramer (William Morrow, 1997) and "A Culinary Traveler in Tuscany" by American expatriate Beth Elon (The Little Bookroom, 2006) Here is a lovely summertime recipe from Elon's book that captured our attention.

"MIXED VEGETABLE CUSTARD"
(From "A Culinary Traveler in Tuscany" by Beth Elon, The Little Bookroom, 2006)

1 cup fresh young green beans
2 zucchini
2 carrots
1 onion
1 leek
2 tbs extra virgin olive oil
Breadcrumbs
2 cups Béchamel sauce
3 eggs
1/4 cup grated parmesan
Salt and freshly ground pepper
Good grating of nutmeg

1. Preheat oven to 350 F. Chop the vegetables into bite-sized pieces and in a pan cook gently in the olive oil with water to cover. When the water has all but evaporated, add a handful of breadcrumbs to absorb the remaining liquid.Remove pan from heat. Make your Béchamel sauce, then beat the eggs with the parmesan cheese and mix with the Béchamel. Add in the chopped vegetables, salt, pepper and nutmeg. Mix well and put into a deep baking dish. Cover with more breadcrumbs and bake for about 30- 40 minutes, until the custard is firm and the top is golden.

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