Carol Field’s Italian Recipes
Perfect for Winter
I have been thinking about my lovely (and favorite) Aunt Carol recently, particularly with the sad loss of her daughter just weeks ago, (my cousin Alison). In 2017, I went to a memorial for both my Aunt Carol, and my Uncle John in San Francisco. In a tragic, but somehow very romantic fashion, Carol had passed away just days after the loss of my Uncle John, and so we said goodbye to both of them together. Strangely fitting as they were one of the most beautiful, loving and gracious couples I have known. I had no idea we would be saying goodbye to Alison so soon, but I do imagine her reunited with her loving parents, eating a delicious meal together — Italian food no doubt — in the beyond.
In all of their honor, I am reposting this delicious meal plan and recipes chosen from various of Aunt Carol’s iconic Italian cookbooks — with her preface — created nearly a decade ago when we delivered farm boxes to homes across Southern California. This mealplan was created for colder weather in California, but is perfect autumnal and/or winter fare, pretty much anywhere — cozy, relatively quick to prep, and of course, delicious.
Enjoy!
I was once driving from Milan to Tuscany with a man deeply knowledgeable about Italian food. When we passed the sign indicating that we were leaving Emilia and entering Tuscany, an immense sigh suddenly escaped from my lips “Oh yes,” he smiled, “Tuscany, so much like your Napa Valley.”
It seems logical that dishes I discovered in Liguria and Tuscany and points north and south translate seamlessly to California. Focaccia, which is the bread of Liguria, ricotta from Tuscany, a simple no stirring risotto made with squash ….I am delighted to think that people will be discovering the best of Italy made with the best of California’s ingredients.” — Carol Field
Carol Field was the author of the classic cookbook The Italian Baker, published in 1985. She fell in love with Italy, taught herself Italian and later introduced millions of delighted Americans to ciabatta and focaccia and other regional breads. Though her quote above references California produce (which is what we used to deliver to doorsteps), most of these ingredients are available at the grocery store — and many of them, at this time of year, will of course be from California.
In gratitude, we have drawn inspiration from recipes from three of Carol’s cookbooks to create a beautiful and manageable seasonal meal plan of authentic Italian flavors. In Nonna’s Kitchen: Recipes and Traditions From Italy’s Grandmothers, Celebrating Italy, which describes the feasts and festivals of Italy and the foods with which they have been celebrated for centuries, and lastly Italy in Small Bites, recipes for the merende, or simple and irresistibly delicious between-meal meals cherished by Italians for centuries.
In Nonna’s Kitchen was written in memory of Carol’s own grandmother and mother, but also her mother-in-law, Gladys Field, who, as it happens, is my own Nonna (grandmother)! Laddy, as I called her, was a wonderful cook. I remember her tending her vegetable garden at the lake house in Minnetonka, near St Paul/Minneapolis, where she summered and where we loved to visit. She grew the most delicious tomatoes, zucchini and basil.
As for her classic work The Italian Baker, it remains this seminal connection to everything we love about Italian food, homemade flavors and culinary joys in the kitchen. In 1986 the International Association of Culinary Professionals named it the best book in its category, and in 2010 the James Beard Foundation included it in its “Baker’s Dozen,” a list of 13 indispensable baking books. Bravo.
Thank you Aunt Carol!
BOX RECIPES
Pork Loin Roasted in Milk with Artichokes
Pollo alla Contadina with Bruglioni
Rustic Pasta with Lemon Scented Ragu
Vegetable Tart - Torta dell’Erbe