The Story
Indulge in a year of Italian culinary bliss.
Wild Figs & FennelĀ is not just a collection of seasonal recipes; it's a passport to the Mediterranean, a charming journey into the ease and pleasure that defines Italian life. Chef and food writer Letitia Clark brings together simple Italian flavours and lighter, modern interpretations with an aim to put the best of each seasons ingredients at centre stage.
From refreshing summer salads to steaming bowls of wintery pasta, youāll find classics such asĀ Sausage Lasagne with Ricotta, Pecorino and Fennel and Orange Blossom and Honey AmarettiĀ alongside more creative combinations ofĀ Lemon Ricotta Souffle Pancakes, Pumpkin Gnocchi Fried in Sage ButterĀ andĀ Ricotta, Lemon and Herb-Stuffed Courgette Flowers.Ā The occasional addition of meat and fish enhances rather than dominates, making these dishes fit seamlessly into a modern way of eating.
Whether youāre looking for a supper for one or cooking for a hungry crowd, Letitia's vibrant and accessible recipes will guide you through the year, drawing inspiration from Italyās beautiful seasonal produce along the way.
About the Author
Letitia Clark is a food writer, illustrator and chef. After completing the Leiths diploma in Food and Wine she went on to work in some of London's top restaurants, including Spring, Morito and The Dock Kitchen. She now lives in Sardinia, where she continues to write, cook, teach classes and workshops, as well as continuing her work as an illustrator. She is the author ofĀ Bitter HoneyĀ andĀ La Vita e Dolce.
Description
Indulge in a year of Italian culinary bliss.
Wild Figs & FennelĀ is not just a collection of seasonal recipes; it's a passport to the Mediterranean, a charming journey into the ease and pleasure that defines Italian life. Chef and food writer Letitia Clark brings together simple Italian flavours and lighter, modern interpretations with an aim to put the best of each seasons ingredients at centre stage.
From refreshing summer salads to steaming bowls of wintery pasta, youāll find classics such asĀ Sausage Lasagne with Ricotta, Pecorino and Fennel and Orange Blossom and Honey AmarettiĀ alongside more creative combinations ofĀ Lemon Ricotta Souffle Pancakes, Pumpkin Gnocchi Fried in Sage ButterĀ andĀ Ricotta, Lemon and Herb-Stuffed Courgette Flowers.Ā The occasional addition of meat and fish enhances rather than dominates, making these dishes fit seamlessly into a modern way of eating.
Whether youāre looking for a supper for one or cooking for a hungry crowd, Letitia's vibrant and accessible recipes will guide you through the year, drawing inspiration from Italyās beautiful seasonal produce along the way.
About the Author
Letitia Clark is a food writer, illustrator and chef. After completing the Leiths diploma in Food and Wine she went on to work in some of London's top restaurants, including Spring, Morito and The Dock Kitchen. She now lives in Sardinia, where she continues to write, cook, teach classes and workshops, as well as continuing her work as an illustrator. She is the author ofĀ Bitter HoneyĀ andĀ La Vita e Dolce.
