This giveaway has now concluded. Congrats to Kelly H. for winning!
Rome is on my bucket list of cities abroad to visit. The city is full of history, art, nature, and of course, delicious food and drinks. Until I get a chance to fly or cruise over to that part of the world, I’m getting my hands onÂ Elizabeth Minchilli’s new book, Eating Rome:Â Living the Good Life in the Eternal City.Â
Based on the author’s popular blog, Elizabeth Minchilli in Rome, this book will make you want to hop on a plane to The Eternal City as Minchilli pays homage to the city that feeds her, showcasing Rome through her own food-focused vision.
Minchilli shows readers how to navigate the city like a native. The bookÂ shares unspoken rules of the city, such as ordering coffeeÂ the properÂ way, eatingÂ gelato like a true Roman and shopping in Rome’s outdoorÂ markets. She also shares recommend places to visitÂ for every meal. Each chapterÂ endsÂ with the author’sÂ favorite recipes of mouthwatering Italian classics, including the orecchiette con le cime di rapa (orecchiette with broccoli rabe).
Recipe:Â fava and pecorino bruschetta
Excerpted from Eating Rome: Living The Good Life in the Eternal City by Elizabeth Minchilli. Copyright Â© 2015 by the author and reprinted by permission of St. Martinâ€™s Griffin.
- 2 pounds (1 kilo) fava beans in their pods
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- Freshly ground black pepper
- 6 slices crusty Italian bread
- 1 garlic clove (optional)
- 1 cup cubed pecorino cheese (see headnote)
- Remove the fava beans from their shells, but leave the outer skin on the beans. Roughly chop with a mezzaluna or knife.
- Place the beans in a bowl, toss with the3 tablespoons of olive oil, and season with salt and pepper.
- Toast the bread, over a ï¬re if possible.
- Rub the toasted bread with a piece of peeled garlic if desired. Drizzle lightly with olive oil and sprinkle with salt. Top each slice with some of the chopped fava beans and then some of the cubed pecorino. Drizzle with a bit more olive oil, and top with more freshly ground black pepper.
Makes 6 bruschette
We’re also giving away a free copy of the book! Enter below using the Rafflecopter widget. Don’t forget to leave your email address within Rafflecopter, so we can email you if you win! (Your info. will not be shared with anyone.) To enter, you must be at least 18 years old and live in the U.S. We will contact a winner via email on Sunday,Â May 17.
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(Disclaimer: Dallas Food Nerd was provided with a copy of the book for review. All opinions are our own.)