Extra Virgin: Recipes & Love from Our Tuscan Kitchen by Gabriele Corcos and Debi Mazar

  • Heirloom tomato and burrata Caprese

    from Extra Virgin: Recipes & Love from Our Tuscan Kitchen Extra Virgin by Gabriele Corcos and Debi Mazar

    • Categories: Quick / easy; Salads; Appetizers / starters; Summer; Italian
    • Ingredients: heirloom tomatoes; burrata cheese; basil
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Notes about Recipes in this book

  • Pici all'aglione

    • NJChicaa on January 24, 2018

      I've made this subbing red pepper flakes instead of the whole chiles when I don't have them on hand. Still works. Don't be afraid of the whole garlic cloves. They are delicious! I put in extra because they are so good.

  • Lasagne alla Bolognese

    • mfranklin125 on March 28, 2017

      Delicious. Some time needed for sauce.

  • Besciamella

    • NJChicaa on January 24, 2018

      There is a mistake in the amount of butter listed. 4 tablespoons is 1/2 stick not 1/4 stick as listed. I would also suggest making a double the amount if you are making this for the pesto lasagna.

  • Pesto lasagne

    • NJChicaa on January 24, 2018

      Make double the amount of besciamella that is called for in the recipe. You'll need it.

  • Roast pig

    • NJChicaa on January 24, 2018

      Excellent recipe! So tasty.

  • Braised pork loin

    • julesamomof2 on January 23, 2023

      Delicious - the sauce was so good, I just wish there would have been more of it.

  • Pork chop with Tuscan kale

    • TrishaCP on November 15, 2018

      This was easy for a weeknight, especially if you have washed and chopped the kale in advance. I used regular kale which worked out just fine.

  • Hunter's chicken

  • Eggplant Parmesan

    • julesamomof2 on October 27, 2023

      My first time making eggplant parm and this version was very good. I would like to try other recipes to see if frying the eggplant is a must. It certainly made for a decadent dish. I made half the recipe and the leftovers did not hold up well in my opinion. Little soggy the next day but still decent.

  • Pizza dough

    • swegener on July 10, 2015

      Could use a bit more salt.

  • Semolina rosemary pignoli cookies

    • Jane on May 18, 2019

      These are lovely. Neither the rosemary or orange flavors dominate too much and there is a rich buttery element too plus crunch from the semolina. My only issue was that I misjudged the size of the cookies. The instructions say roll two 10" long logs. If I'd read ahead I would have realized this is wrong since you slice 1/4" slices from the logs so get 80 cookies, whereas the recipe yield is 48. It wasn't an issue, just that the cookies were quite small. If you want bigger cookies, make the logs 6" long, which then yields 48 cookies.

  • Ricotta pancakes

    • Blondelectual on January 05, 2025

      Pretty good, next time I'll double the lemon zest. MUST: room temp eggs instruction, my whites barely whipped/ no peaks. Use a regular soup spoon to scoop batter, small ladle is too big, hard to flip

  • Lemon brulee tart

    • Shannoncooks17 on May 07, 2020

      This was excellent! Would make again!

  • Tiramisu

    • Shannoncooks17 on May 07, 2020

      This is our go-to for when we want to make this! Excellent!

    • Noknifeskills on April 19, 2026

      Yes- this is the official birthday tiramisu. My son said it’s better than the versions we had in Florence! I think the Marsala is necessary. In a world full of tiramisu recipes; this is our fave.

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  • ISBN 10 0385346050
  • ISBN 13 9780385346054
  • Linked ISBNs
  • Published May 08 2014
  • Format Hardcover
  • Page Count 272
  • Language English
  • Countries United States
  • Publisher Random House
  • Imprint Clarkson Potter

Publishers Text

DEBI MAZAR and GABRIELE CORCOS are ambassadors of contemporary Tuscan cooking. In Extra Virgin, food, family, and style come together in a celebration of the pleasures of the rustic Italian table with 120 recipes for simple yet exquisite meals that are accessible, full of fresh flavor, and easy to prepare. Gabriele is a traditional Italian with a big heart, and Debi is an outgoing, brash New York City girl. Their sassy and playful exchanges illuminate what’s important in everyday life: good food and a lot of love.

Ranging from traditional antipasti and soups to their spin on entrees, pizzas, and desserts, recipes include Pecorino and Honey Dip, a sweet and salty way to start a meal; tangy, luscious Grilled Apricots with Goat Cheese Ricotta, inspired by wild Tuscan apricot trees; and Sausage and Beans, which offers hints of fennel in a Tuscan red sauce. Here, too, are Braised Artichokes softened in guanciale-infused oil, Breakfast Pizza, and Coffee Granita just as Italians make it.

So flag these recipes, get sauce on them, let splashes of olive oil mark the pages—and invite Debi and Gabriele’s charisma and passion for cooking to spill into your kitchen.

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