The Splendid Table

Italian Home Cooking with Lynne Rossetto Kasper

Oct 15, 2008

St. Paul author and radio show host Lynne Rossetto Kasper shares her passion for preparing home-style Italian recipes.

In 1995, Lynne Rossetto Kasper took to the airwaves on Minnesota Public Radio with The Splendid Table®. Her goal with the program was to get people to look at the food they eat in a new way. "Food is a subject far larger than cooking," she said. "It touches all parts of our lives." Lynne recalled that one of her more memorable interviews came in 2000 when she spoke with Arctic explorers Ann Bancroft and Liv Arneson--the first women to ski across Antarctica. The two adventurers shared how important meals were in the success or failure of a polar expedition.

As the grandaughter of Italian immigrants, Lynne has always been interested in Italian cooking and in sharing the knowledge she's gained from her trips to Italy with her radio audience. She explained three basic principles of Italian cooking: Dishes reflect the ingredients that are found in one's own backyard; in terms of regions, the food deeply reflects the diversity of the various regions of Italy; and the values of traditional, handmade and local are paramount when it comes to quality. Tomatoes, cheeses, meat and generous amounts of olive oil are just some of the ingredients that make Italian food especially delicious. Lynne explained that the Italian way of life brings together the elements of family, the seasons and the great gift of the land itself through food and the art of cooking. Like an exceptional wine, Italian food never loses its appeal, thanks to the scores of Italians who have held onto this heritage for generations.

Lynne has authored three cookbooks, "The Splendid Table," "The Italian Country Table," and her new book she co-authored with her show's producer Sally Swift, "The Splendid Table's How to Eat Supper," which reveal the secrets of classic Italian cooking. Lynne shares some of her recipes for three delicious dishes, specialties of Italian cuisine: a deliciously different rosemary-pear pizza; a red onion, greens and grape tart; and a quick-and-easy shortbread jam tart.

Lynne Rossetto Kasper said that this pastry dough is one of the simplest doughs you can make. "It's one of my favorite, all-purpose doughs," she noted. The addition of egg produces a crust that's light, crispy and thin. This versatile dough can also be used to make tarts and crusts.One of the keys to a delicious pizza is the balance of toppings. Sweet pears topped with rosemary combines sweet and savory flavors for a deliciously piquant taste. A drizzling of olive oil adds fruitiness to this pizza without overwhelming the other flavors.

This vegetable and fruit-based tart is inspired by French cuisine. Red onions, greens and grapes combine with cheese and cream on a puff pastry base to produce a tasty supper tart. Lynne and Sally Swift, producer of The Splendid Table®, share this delicious tart recipe.

"This is what I like to call 'Italian grandmother food.' Every grandmother has a version of this tart," Lynne said. The quick shortbread crust serves as a crumbly base for the sweet topping of jam. Use a flavorful jam for this tart, such as a tart cherry or wild blueberry, or add even more bold tastes with sweet chutneys or conserves. This tart recipe is from the book "The Splendid Table's® How to Eat Supper," co-authored by Lynne and Sally Swift, producer of The Splendid Table®.

Lynne Rossetto Kasper

Sally Swift

Lynne Rossetto Kasper

Lynne Rossetto Kasper and Sally Swift

The copyright of the article The Splendid Table in Dinner Recipes is owned by Michael Vyskocil. Permission to republish The Splendid Table in print or online must be granted by the author in writing.