I just finished reading Patricia Wells' wonderful book, "We'll Always Have Paris . . . and Provence". This famous cooking teacher has written a fun and interesting book about her life which includes some of her favorite recipes, too. She raves about this cake in her book saying she could eat the whole thing! She and I are alike when it comes to dessert. She says she can usually pass on dessert and I can, too. I do like a dessert that is not too sweet and involves almond flour. This cake contains no egg yolks, no white flour and no butter. It's light, like an angel food cake, but has that wonderful earthy taste of almonds. And this cake is so easy to make - everything gets whipped up in one bowl and put right in the pan to bake. Easy.
This is a recipe from the Babbo cookbook, which I absolutely love, by Mario Batali. The combination of pancetta and parsnips is just about perfect. I love to make homemade pasta and this black pepper fettuccine has a lot of zip to it. You can add as little or as much pepper as you like. If it's freshly ground, of course, it's going to be zippier. My farmer's market closed up shop this week and these were the last parsnips of the year. There were a few that were really bizarre looking, like something out of Lord of the Rings. That's part of the charm of buying local organic vegetables!
This recipe is from The Silver Spoon cookbook, the enormous compilation of Italian recipes published in this country in 2005. This book has been in print in Italy for over 50 years and is considered the classic Italian cookbook, the book that every bride receives as a gift. It has been updated and adapted for the American cook. This recipe for Saffron Scallops is a great example of what the recipes are like for the most part in this cookbook - very few ingredients, simple recipes, easily prepared. And it's absolutely delicious!