Super Tuscan by Gabriele Corcos and Debi Mazar

Gabriele Corcos and Debi Mazar’s second cookbook, Super Tuscan: Heritage Recipes from Our Italian-American Kitchen, is as delightful as their best-selling debut book, Extra Virgin. Here, the dynamic duo return with dishes that are easily replicated, simple – yet elegant, and so very delicious. 

I have made almost half the recipes from their first title and was on the edge of my seat waiting for their encore effort. Gabriele and Debi do not disappoint and are an example of an instance where the sequel is as great as the original. Since I received the galley months before the finished book, I have made the Oven-barbecued chicken wings, Old hen chicken soup and the Tuscan country toast – all wonderful. I have the Pancetta scones on the menu for New Year’s Eve and can’t wait to make the Chocolate “salame”. 

With Extra Virgin and Super Tuscan on your cookbook shelf, soulful Italian food can easily be whipped up so that family and friends gathered around your table can enjoy time spent with you present and not slaving away in the kitchen. 

Special thanks to the publisher for sharing a recipe with our members today and for offering three copies of this beautiful book to our members in the US. Be sure to scroll to the bottom of this post to enter.

 

Marinated lentils and burrata 
Insalata di lenticchie e burrata

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Wine Pairing: Prosecco or Pinot Grigio  – Makes 4 servings

We have great memories of al fresco meals, both in the Tuscan countryside and in our Brooklyn backyard. But this particular combination of simple lentils and creamy burrata is the perfect example of how Tuscans can take humble foods and turn them into something extraordinary. There’s nothing complicated about this marinated salad, and its “secret,” if there is one, is to let the ingredients speak for themselves.

Lentils

  • 1 tablespoon extra-virgin olive oil
  • 1 small red onion, finely chopped
  • 1 medium carrot, cut into 1∕4-inch dice
  • 1 medium celery rib, cut into 1∕4-inch dice
  • 2 garlic cloves, minced
  • 1 cup green lentils (lentilles du Puy, see Note), rinsed and drained
  • 1∕2 teaspoon sea salt

Lemon-parsley dressing 

  • 2 tablespoons fresh lemon juice
  • 1∕8 teaspoon hot red pepper flakes
  • Sea salt and freshly ground black pepper
  • 1∕4 cup extra-virgin olive oil
  • 2 tablespoons minced fresh flat-leaf parsley
  • 8 large basil leaves, torn into small pieces
  • 2 burrata cheeses (about 14 ounces total)

1. To make the lentils: Heat the oil in a medium saucepan over medium heat. Add the onion, carrot, and celery and cook, stirring occasionally, until the vegetables soften, about 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Stir in the lentils and add enough water to cover the lentils by 1 inch. Bring to a boil over high heat. Stir in the salt. Reduce the heat to medium and cook at a steady simmer until the lentils are barely tender (not mushy or falling apart), about 20 minutes. Drain well in a wire sieve. Transfer to a medium serving bowl and let cool.

2. To make the dressing: Whisk the lemon juice, red pepper flakes, a pinch of salt, and a few grinds of black pepper together in a small bowl. Gradually whisk in the oil. Whisk in the parsley. Pour over the lentils and mix gently. Season to taste with the salt and pepper. (The salad can be covered and refrigerated for up to 8 hours. Reseason the chilled salad before serving.)

3. Mix in most of the basil. Tear each burrata into quarters and place on the salad. Sprinkle with the remaining basil and serve.

NOTE While you can make this with standard brown lentils, it is worth searching out the small dark-green ones, often imported from France. (Between us, they are not Italian, but we like them anyway!) If using large brown lentils, increase the cooking time to about 30 minutes.

Reprinted with permission of Gabriele Corcos and Debi Mazar and Touchstone. Photo credit Eric Wolfinger.

The publisher is offering three copies of this book to EYB Members in the US. One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in the index would you try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won’t be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on February 6th, 2018.

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102 Comments

  • mcrimmins  on  December 27, 2017

    Tuscan Mary

  • orwuhfoukdy  on  December 27, 2017

    I can't wait to try Focaccia with garbanzo beans and red onion (Focaccia di ceci e cipolla) .

  • merrileegh  on  December 27, 2017

    Crostini with artichoke tapenade!

  • ejsimpson  on  December 27, 2017

    I need this book. I saw many things that tugged at me. But first one other than the lentil salad, would be: Marinated lamb sauté with cucumber yogurt sauce (Agnello alla Saracena)

  • heyjude  on  December 27, 2017

    Shrimp, fig and melon salad

  • Kristjudy  on  December 27, 2017

    Cod and fennel soup.

  • lisaevanoff  on  December 27, 2017

    “Old hen” chicken soup (Gallina vecchia)

  • lgroom  on  December 27, 2017

    Aunt Laura's pork ribs.

  • lpatterson412  on  December 27, 2017

    I want to try spaghetti with shrimp and lemon sauce! YUM!!!

  • kmn4  on  December 27, 2017

    Marinated lentils and burrata (Insalata di lenticchie e burrata)

  • sdg8trgrl  on  December 27, 2017

    Tuscan Mary (Bloody Mary with basil vodka)

  • RoseMGenuine  on  December 27, 2017

    I put this book on my wish list. I would make the Italian carrot cake (almond flour?? I’m intrigued!) and any one of the adult beverages.

  • alicebrody  on  December 27, 2017

    Farro salad with butternut squash and herbs

  • southerncooker  on  December 27, 2017

    Velvety mushroom soup sounds really good and it's so cold here right now it would hit the spot.

  • Uhmandanicole  on  December 28, 2017

    Baked snapper with spinach filling (Fagottini di dentice e spinaci)

  • motherofpearl81  on  December 28, 2017

    Tuscan Mary (Bloody Mary with basil vodka)

  • vickster  on  December 28, 2017

    Lemon Rosemary Muffins

  • ktwalla  on  December 28, 2017

    The Bitter Southerner

  • contest718  on  December 28, 2017

    Bruschetta with asparagus, ricotta, and goat cheese

  • Littlebirdchoc  on  December 28, 2017

    Mushroom soup sounds delicious!

  • camtncook  on  December 28, 2017

    Velvety mushroom soup

  • allywilliams77  on  December 28, 2017

    definitely the crostini with artichoke tapenade.

  • kss16  on  December 28, 2017

    Veal with lemon sauce (Scaloppine di vitella al limone). Into scaloppine lately. And lemon always.

  • cambridgecook  on  December 28, 2017

    radicchio & cannellini beans

  • robynsanyal  on  December 28, 2017

    Oven-barbecued chicken wings

  • lean1  on  December 28, 2017

    I love this book. After being in Tuscany for 5 days this would be the perfect souvenir. I would love to make the salad with greens, grapefruit and mint

  • gaylearendt  on  December 28, 2017

    I need this book! I love Italian recipes.

  • matag  on  December 28, 2017

    Shrimp, fig and melon salad

  • verorenee  on  December 28, 2017

    Lavender-bourbon iced tea

  • NancyLynn  on  December 28, 2017

    Chocolate salume!

  • sarahawker  on  December 29, 2017

    Eggs in tomato sauce (Uova al pomodoro)

  • tennyogirl  on  December 29, 2017

    Focaccia with garbanzo beans and red onions

  • PennyG  on  December 29, 2017

    Autumn lasagna with radicchio, mushrooms, and Gorgonzola (Lasagne d’ autunno)!

  • skipeterson  on  December 29, 2017

    Marinated lentils and burrata (Insalata di lenticchie e burrata)

  • Anno  on  December 29, 2017

    I love mushrooms so the "Velvety Mushroom Soup" would be the first I would try!

  • LaurenE  on  December 29, 2017

    Farro salad with butternut squash and herbs

  • Dannausc  on  December 29, 2017

    Italian egg drop soup

  • t.t  on  December 30, 2017

    Greek quinoa salad (Insalata Greca di quinoa)

  • pclisa40  on  December 31, 2017

    Marinated Lentils with Burrata!

  • Rina63  on  December 31, 2017

    Chocolate “salume” (Salume al cioccolato) … WOW!

  • janv  on  December 31, 2017

    I'll have a Bloody Mary with Basil Vodka

  • Shelley.b  on  December 31, 2017

    Spaghetti with shrimp and lemon sauce

  • mpdeb98  on  January 1, 2018

    Brined pork chops with sage-almond pesto

  • EmilyR  on  January 1, 2018

    Summer vegetable salad with cherry mozzarella and basil (Insalata estiva)

  • Karen.2018  on  January 1, 2018

    I would like to try Autumn lasagna with radicchio, mushrooms, and Gorgonzola (Lasagne d’ autunno)!

  • jkmfrog  on  January 1, 2018

    Cheese and pepper pasta (cacio e pepe). My husband and I were in Italy in November and he is now obsessed with classic pasta dishes.

  • Karla123  on  January 1, 2018

    Couscous with cherry tomatoes and olives sounds like a tasty side dish.

  • sgump  on  January 2, 2018

    The Swiss chard with garbanzo beans (bietole e ceci) sounds tasty and straightforward.

  • CMCooks  on  January 3, 2018

    Eggplant rolls with ham and cheese!

  • kitchenclimbers  on  January 3, 2018

    crostini with artichoke tapenade

  • sberes  on  January 4, 2018

    Pancetta wrapped turkey breast with herbs

  • daniellespinato1  on  January 4, 2018

    I'm making the lentils with burrata in this post stat! (Any excuse to eat burrata!) I'm also intrigued by the Italian egg drop soup.

  • geoff@kupesoftware.com  on  January 4, 2018

    The Italian Carrot Cake looks delicious.

  • infotrop  on  January 5, 2018

    Blood orange “stracciatella” semifreddo sounds dramatic (and yummy)

  • Shana.  on  January 6, 2018

    Shrimp, fig, and melon salad!

  • Scotsman61  on  January 6, 2018

    The Italian Carrot Cake

  • Littlebirdchoc  on  January 7, 2018

    Fig Crostata
    Fig Crostata
    Fig Crostata
    Fig Crostata

  • clairew137  on  January 7, 2018

    Marinated lentils and burrata

  • JaCampbell  on  January 7, 2018

    Faro salad w/butternut squash! Or the focaccia.

  • RSW  on  January 7, 2018

    Eggplant rolls with ham and cheese (Involtini di melanzane)

  • VeryVigario  on  January 7, 2018

    Velvety mushroom soup (Vellutata di funghi misti)

  • dvajefink  on  January 8, 2018

    Chicken Saltimbucco.

  • Laura1  on  January 10, 2018

    Farro salad with butternut squash and herbs

  • lauriesk  on  January 10, 2018

    I would try the Chilled asparagus with tarragon vinaigrette and mimosa eggs.

  • tmcginty  on  January 10, 2018

    Marinated lentils and burrata (Insalata di lenticchie e burrata)

  • orchidlady01  on  January 11, 2018

    Focaccia with garbanzo beans and red onion

  • ktpotat  on  January 12, 2018

    Focaccia with garbanzo beans and red onions

  • captunderp  on  January 12, 2018

    Tuscan Mary.

  • AngelaLCooks  on  January 12, 2018

    Sausage & Chianti risotto

  • Riccardo  on  January 12, 2018

    Cod and fennel soup (Zuppa di merluzzo e finocchio)!

  • Globegal  on  January 12, 2018

    Eggplant rolls with ham and cheese (Involtini di melanzane)

  • Julia  on  January 12, 2018

    Velvety mushroom soup.

  • princes1412  on  January 13, 2018

    Bruschetta with asparagus, ricotta, and goat cheese … all of my favorites!!!

  • peacheater  on  January 13, 2018

    Marinated lamb saute! Love most lamb things!

  • RickPearson54  on  January 13, 2018

    Tuscan Mary

  • PeavineBlues  on  January 13, 2018

    Pici

  • jim.windle  on  January 13, 2018

    Marinated lentils and burrata. Anything with burrata!!!!!!

  • njk4  on  January 13, 2018

    The olives are in the oven can't wait, and the pici is next

  • Lsifrig  on  January 13, 2018

    sea bass with sicilian cherry tomato sauce!

  • tararr  on  January 13, 2018

    Shrimp, fig and melon salad

  • Nancith  on  January 13, 2018

    Velvety mushroom soup–heavenly

  • CCF4  on  January 13, 2018

    Fennel and Apple Slaw

  • dusksunset  on  January 15, 2018

    spaghetti with shrimp and lemon sauce

  • laffersk  on  January 17, 2018

    Mashed potatoes with mascarpone (Purè di patate al mascarpone)

  • ladybrooke  on  January 17, 2018

    I'd probably make the milanese chicken strips with spicy pesto dip first.

  • Maefleur  on  January 20, 2018

    The bruschetta with mushrooms and fontina

  • Sfgordon  on  January 24, 2018

    truffled cavatappi al forno

  • jc214a  on  January 24, 2018

    I love eggs so I would try Italian Egg Drop Soup.

  • jmay42066  on  January 25, 2018

    Brined pork chops with sage-almond pesto

  • njk4  on  January 26, 2018

    Lentils with buratta dinner tonight.

  • Jenamarie  on  January 27, 2018

    Milanese chicken strips with spicy pesto dip (Pollo alla Milanese)

  • artthecat  on  January 28, 2018

    Salmon with salsa verde

  • rachael_mc  on  January 28, 2018

    Marinated lentils and burrata

  • Sueskitchen  on  February 1, 2018

    The seabass for sure

  • Rosesrpink50  on  February 1, 2018

    Mussel Chowder!

  • DeepCreekKitchen  on  February 2, 2018

    Roasted olives (olive scottate)

  • rivergait  on  February 2, 2018

    Marinated lentils with burrata (yeah, like I could find burrata in my entire rural county in Northern California).

  • muddypuppy2  on  February 3, 2018

    Italian carrot cake (Torta di carote)

  • abihamm  on  February 3, 2018

    Italian carrot cake

  • schesshire  on  February 3, 2018

    layered polenta and broccoli rape

  • smartie101  on  February 5, 2018

    Lemon Rosemary Muffins

  • lebarron2001  on  February 6, 2018

    Autumn lasagna with radicchio, mushrooms, and Gorgonzola

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