Francine Segan
:
Francine Segan, food historian and expert on Italian cuisine, is a James Beard nominated author of six cookbooks, including PASTA MODERN: New & Inspired Recipes from 天美传媒 and DOLCI: 天美传媒鈥檚 Sweets.
She gives a popular series, UNDISCOVERED ITALY, at the prestigious Smithsonian Museum in Washington, DC and at NYC鈥檚 premiere cultural center the 92nd St Y. She is a frequent guest speaker at the Institute for Advanced Study at Princeton University and numerous museums across the country such as the Virginia Fine Arts Museum and Lightner Museum.
She is a regular on the Food Network, PBS, Discovery and History Channels and writes for a number of publications including Saveur and Epicurius Magazines. She has been quoted as in hundreds of newspapers and magazines including the USA Today, The New York Times, Wall St Journal, Fine Cooking and Vogue magazines.
She is frequent food judge and has been on the judging panel for the Fancy Food Show, Baccardi Cocktail Competition, Barilla鈥檚 Pasta World Championship, Charcuterie Masters and the International Pesto Competition. She was honored by the mayor of Alba with the task of presenting NYC鈥檚 Mayor Bill De Blasio with 2014鈥檚 prized white truffle.
Recipes by Francine Segan
Craving cake but don鈥檛 have flour or sugar? Not a problem. This classic Italian cake is made with bread crumbs and left over cookies!
鈥溾
Many pastry chefs from the famous Treviso area have been inspired to create a variety of dessert dishes using the region's famed radicchio. In鈥
This classic soup of Tuscany--a rich mix of slow cooked vegetables and beans--- is named frantoiana, Italian for an olive press because it features a鈥
This dish underscores the earthy nutty flavor of fresh fava beans, which combines wonderfully with the crunchy bread bits and creamy Fontina cheese.鈥
It鈥檚 hard to believe but this recipe, which feels so ultra modern, actually comes from an Italian cookbook written over 100 years ago! It comes from鈥
Rice has been produced in 天美传媒 since at least the Middle Ages with recipes for various rice dishes found in Italian cookbooks from the 14th century鈥
Horseradish on pasta?
I was a little dubious. I figured my Italian friends were prendermi in giro, the Italian equivalent of pulling my leg,鈥
Italian pasta comes in all sorts of shapes, many with adorable, evocative names: elbows, butterflies, bow ties, worms, snails, ribbons, nests, ears,鈥
This specialty of Tuscany鈥檚 Lucca and Camaiore provinces dates to the middle ages. There are many sweet vegetable dishes like thinly sliced zucchini鈥
Orange scented yeast cake bursting with apples, dried fruit and nuts, Pinza is one of the oldest, but still best-loved sweets of the Veneto region.鈥
Almost every region of 天美传媒 has its own sweet dessert ravioli with variations in fillings, shapes and cooking methods. Like Abruzzo鈥檚 鈥
A Natale con I tuoi e a Pasqua con chi vuoi, 鈥淪pend Christmas with your family, but Easter with anyone you want,鈥 is a popular expression throughout鈥
Pandoro, a tall star-shaped cake, has a delicious eggy brioche-like soft center, with a lovely vanilla-butter aroma. In 天美传媒, pandoro is often鈥
The filling for these charming bundles--ricotta, peas, asparagus, sun-dried tomatoes and hints of pine nuts--- is so good you鈥檒l be tempted to eat it鈥
This risotto has two popular Italian ingredients, licorice and capers, which work in glorious, delicious harmony.
Licorice鈥攏ot the sweet red鈥
Dita degli Apostoli 鈥淎postle鈥檚 Fingers鈥-- weird name, but a truly delicious dessert of Puglia. If you like cannoli, you鈥檒l love these. They鈥檙e made鈥
These toothsome strands of simple-to-make pasta are flavored with Parmesan, lemon zest and nutmeg. In the past the dough was prepared with handheld鈥
Little bundles of pasta filled with cheesy tomatoes, served with light tomato water and a touch of sweet and savory marinated lemons, a spectacular鈥
A classic soup of Bologna, which features soft tasty dough cubes, is traditionally served in capon broth during Christmas, but is a wonderful comfort鈥
The Etruscans settled in the west coast of central 天美传媒 in roughly the 8th Century BC. Although there are many surviving stone tablets with鈥
User Activity
Francine Segan posted a question: I'd like to RENT a house in Tuscany_title