Italy on a Plate Is What We Are Eating This Weekend
I’m turning to a book I received an advance copy of at the end of last year. Italy on a Plate by Susan Gravely. Italy on a Plate is a cookbook and the story of Italy that Susan has experienced over the 40 years she has traveled there as the Founder and Creative Director of VIETRI. It explores the beauty, style, artistic legacy, and, of course, the fantastic food found in Italy. This visually stunning book tells the tale of the many friends she has met over the years. And it shows the artistry behind VIETRI’s products and highlights her love of the country.
Italy On A Plate Is A Passion Project
I have known Susan for over ten years. As the owner of a specialty boutique, I carried the VIETRI product in my store. I was lucky enough to get to know Susan over the years. She is a force of nature and a genuinely kind person. Her passion for Italy and the products and the artists she works with there is contagious. Her stories about her travels have always captivated me. And her fluent Italian, spoken with a lovely North Carolina accent, has always made me smile.
Over the years, I have also met many of the artists she highlights in this book. In fact, my home is filled with beautiful plates and glassware from those artists. Nothing makes me happier than cooking a wonderful meal and then plating it on a lovely VIETRI dish or mixing a cocktail in a stunning VIETRI glass. So this weekend, I’m doing exactly that. I have chosen two of the recipes of the nearly 50 in the book. The theme is spring since next week we finally put an end to winter.
The recipes below can all be found in Italy on a Plate, available online through several booksellers or at VIETRI.com.
*Lifestyle photography is courtesy of Infraordinario Photo, and food photography is courtesy of Food Seen.
Crostini Di Piselli E Scalogno (Pea and Shallot Crostini)
Ingredients
- 2 tablespoons extra virgin olive oil
- 4 shallots minced
- 2 cups fresh peas
- 3 tablespoons chopped mint
- 2 tablespoons mascarpone
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 8-10 slices of crostini or bruschetta toasted
Instructions
- Heat the olive oil in a medium pan over medium heat. Add the shallots and peas and cook for 4 minutes, or until the peas are barely done, and the shallots are wilted.
- Stir in the mint, mascarpone, salt, and pepper.
- Transfer to a food processor and coarsely chop.
- Spoon onto the toasted crostini and serve at room temperature.
Lonza Di Maiale Con Piselli (Pork Loin with Peas)
Ingredients
- 3 pounds pork loin or pork tenderloin
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 6 cloves garlic peeled
- 6 sprigs fresh rosemary
- 1 tablespoon extra virgin olive oil
- 2 cups fresh green peas
Instructions
- Preheat oven to 350° F.
- Season the pork with salt and pepper. Make holes in the pork using a small knife and insert a garlic clove in each hole.
- Tie rosemary springs to the outside of the pork using kitchen string.
- Drizzle oil to cover the bottom of the baking dish. Place the pork on top of the oil and roast for 1 to 1-1/2 hours, or until the internal temperature reaches 145° F. Check the meat at about 45 minutes; depending on the cut and thickness, it may cook more quickly.
- Remove from the oven, and let rest for 10 minutes before slicing. While the pork rests, steam the peas for 1-2 minutes (or boil for 2-3 minutes).
- Slice the pork, serve with the peas and garnish with a sprig of rosemary.
