Giuliano Bugialli, Dan Rodricks' carrot guru, comes to WYPR
My colleague Dan Rodricks sends news of a cooking teacher, lecturer and author who will be on Dan's WYPR radio show, Midday, at 1 p.m. Tuesday.
His name is Giuliano Bugialli, and Dan can personally vouch for the guy's way with carrots.
"I read a lot of cookbooks and watch a lot of chefs on TV, and Bugialli is the best -- the best books, the best explainer and the best in appreciation of the simplicity and power of authentic Italian food," Dan e-mailed me. "Your readers might enjoy tuning in or asking a question. http://www.wypr.org/listen.html to listen online.
"One of Bugialli's recipes, picked up during his travels in Sicily, has proven to be a hit at my house over and over again. People are disappointed when I fail to make it for a party."
Dan sent along the recipe, from Bugialli's Italy, the companion book to his PBS series, Morrow, 1998.
Carote in insalata
2 pound carrots
1 medium-size lemon
15 sprigs Italian parsley, leaf only
2 large cloves garlic, peeled
2 tablespoons capers, drained
1/2 cup extra virgin olive oil
Salt and freshly ground pepper
Boil the carrots with skin on in salted water for 10 minutes or so, depending on size. The carrots must be cooked, but not mushy and not undercooked. Remove the skins under cold running water and cut the carrots into disks about a quater-inch thick.
Cut the lemon into quarters and each quarter into very thin slices, skin and all.
Coarsely chop the parsley and finely chop the garlic, then combine. Place the carrots, lemon slices and capers together in a large crockery or glass bowl. Add the olive oil and garlic mixture, salt and pepper to taste. Mix very well and transfer to a serving dish. Serve chilled or at room temperature with a few leaves of the parsley on each portion.