Italy meets the American South in the first cookbook from Memphis-based rising star chefs Andrew Ticer and Michael Hudman, featuring their innovative take on traditional Italian flavors married to classic Southern (U.S.) ingredients and techniques.
This is not a straightforward cookbook. This is a manifesto. When you finish this book, you will know not only how to cook some of the dishes that have brought us some marginal amount of success. You’ll also know why we cook the way we do. Are we trying to convince of you something? Hell, yes we are. We are not playing around here. We are here to work. We want to have fun, but we want to work hard while we do it.
We want to show you what happens when you mix southern ingredients with Italian flavors. We want you to experience what it is when you take a lemonade-sipping, Maker’s Mark-swilling, tobaccy chomping redneck and combine it with a loud-talking, wine gulping, grapa loving Italian. We want to express the meaning between food and life. And life and history. And history and food. And yes, how deeply, truly connected everything in the kitchen leading to a plate is. Hold on, we are headed somewhere. We hope it’s fun. And we hope it’s work. This is our manifesto.
We really want to focus on the mix of Southern and Italian and we have a vision about how we want to do it.
Our idea is that the table of contents reads as a timeline that leads to the opening of the restaurant and from there extends forward as we have, into new obsessions, showing how each new thing is connected to our past.
We picture the cookbook as a manifesto with 100 great recipes, rather than a list of recipes. We want to really show who we are in our food, and that comes from the things we’ve been lucky enough to witness and take part in during our lives. In other words, we are preaching a gospel of freshness, of local, of flavor, of Italian Cooking, Southern Roots.
We’ve talked about what we like in cookbooks and we think that what makes a great one goes beyond the listing of recipes but frames the recipes in a story. We hope you agree. To that end, here is an early rendering of the table of contents:
Sample Recipe List
Country paté with shaved raw artichokes, parmesan and arugula
Fried green tomatoes with crab, Benton’s bacon, pickled watermelon rind, and fresh mozzarella
Fried squash blossoms in tempura batter with ricotta and peas
Roasted bone marrow with truffle, tomato, arugula, crostini
Pig ear salad with radicchio, pear, orange, Benton’s bacon, and gorgonzola
Soups & Salads
Pasta fagoli with Parmesan broth, pasta rags, and carrot
Pappa al pomodoro with rosemary, garbanzo beans, and local bread
Potato soup with hazelnuts and ham crouton
Smoked salmon salad with Arnold Palmer vinaigrette, watermelon, and watercress
Caprese salad with basil, mozzarella, and red onion
Grilled vegetable salad with cauliflower, carrots, arugula, and brown butter
Pasta & Risotto
Red wine risotto with rabbit and pecorino
Butternut squash risotto with crispy chicken skin and fresh ricotta
Tomato-braised cabbage ravioli with crowder peas and homemade pork sausage
Pea tortellini with ham hock and collard greens
Agnolotti with butternut squash, crab, and apples
Tagliatelle with pork sugo and serrano peppers
Gnocchi with spinach soubise, braised oxtail, and crispy shallot
Gnocchi with fennel, corn, pana gratta
Cavatelli with green onion brodo, carrots, snap peas, and favas
Hazelnut raviolo with braised pork belly, prosciutto, and brown butter panna gratta
Gnocchetti with sweet corn, peaches, bacon, and chantrelle mushrooms
Mains and Sides
Poached eggs, polenta, and pork rinds
Gnocchi with chicken cacciatore
Grilled soft-shell crab with roasted garlic chowder, ham, and clams
Guinea hen with chestnut risotto, cauliflower, and autumn sugo
Chicken-fried quail with melted onions, grandma’s gravy, potato salad, and pecorino vinaigrette
Spaghetti squash marinara
Apple crostata with salted caramel gelato
Pumpkin and sweet potato crostata with bourbon gelato and candied pecans
Buttercotch budino (Italian pudding) with chocolate malt and vanilla
Funnel cake with salted caramel gelato and pork fat caramel
Olive oil–pistachio cake
Smoked ham panna cotta with fig marmalata, fried pork rinds, and cinnamon strips
Strawberry-honeysuckle panna cotta with spiced pecans and balsamic