Known in Italy as Il cucchiaio d’argento, The Silver Spoon cookbook is a compendium of Italian cooking. Translated to English in 2005 for the first time The Silver Spoon: New Edition with 2,000 updated and revised recipes and illustrated with 400 brand new, full-color photographs and 1500 pages is one of the more comprehensive Italian cookbooks. It is to the Italians what the Joy of Cooking is to us in the United States. (recipe below)
Carrying on the decades long tradition of revisions executed in Italian, The Silver Spoon: New Edition has once again been painstakingly revised and adapted for Americans. The new, updated, modern edition preserves the authenticity of traditional Italian cooks, while providing carefully rewritten recipes suitable for the American audience and kitchen. The book also features a brand new introduction covering culinary matters such as how to compose a traditional Italian meal, typical food traditions of the different regions, tips for setting the Italian table at home and an extensive updated glossary of Italian ingredients.
Most English/American cookbooks are very detailed in their instructions where as the Italians in their recipes are not. In translating the Italian version to English they have adapted more to American cookbooks with a bit more detail. Some food items found in Italy might not be found here or in different sizes. Don’t let that stop you, cooking is inspirational and open to modification. No black cabbage for the ribolitta, I use a Savoy cabbage and kale substitution.
In a time when I’m selling off half of my cookbooks, The Silver Spoon: New Edition will remain on my shelf as a go to reference for Italian cuisine and of course, the recipes.
2000 recipes – 400 color photos - $49.95
Phaidon Press – Published October 24, 2011
Zuccotto
From The Silver Spoon
Preparation time: 50 minutes + 4 hours chilling or freezing
Serves 4-6
Ingredients:
13 ladyfingers
1/3 cup Grand Marnier
1½ cups heavy cream
1/3 cup unsweetened cocoa powder
2 tablespoons confectioners’ sugar
3½ ounces semisweet chocolate, chopped
10 blanched almonds, chopped
Instructions:
You will need a hemispherical 6-cup mold or bowl for an authentic version of this dessert, but you can adapt the recipe for other shapes. Line the mold with some of the ladyfingers and sprinkle with a little Grand Marnier. Whip the cream until stiff and divide it between two bowls. Sift together the cocoa and sugar into one bowl of cream. Add the semisweet chocolate and almonds to the other bowl of cream. Spoon or pour the cocoa cream onto the bottom of the lined mold, then tap firmly on a counter to remove any air pockets. Cover the cocoa cream with a layer of ladyfingers and sprinkle them evenly with Grand Marnier. Spoon or pour the chocolate almond cream on top and cover with the remaining ladyfingers. Sprinkle with the remaining Grand Marnier. Chill in the refrigerator for about 4 hours, then invert onto serving dish. If you prefer frozen zuccotto, put the mold in the freezer for 3-4 hours.
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