When I was preparing for my first time to serve at Mount Tabor Center for Art and Spirituality in Barga, Italy, I knew that I needed to immerse myself in learning all I could about Tuscan cooking. Cooking “Italian” had always been one of my favorite methods, but come to find out, there are many different regions in Italy with vastly different cooking styles. I searched the internet for articles, recipes and cookbooks and came up with a real gem – The Twelve by Tessa Kiros, which is twelve months of Tuscan cooking. She organizes the book according to the months and the fruits, vegetables and meats that are available and in season. This is the great thing about Tuscany – there is what there is – you cook what is in season. You learn to appreciate and savor the flavors.
So, this cookbook became my bible of sorts and I cooked my way through it in the three months I was there, and then again, when I went back for another three months. Every recipe was unique, simple and thoughtful, not to mention the beautiful photography and lessons she taught about seasonal cooking.
So, as we were looking towards our grand opening, I knew that I needed a little help to put together truly Tuscan meals for such a special event. That’s when I started my correspondence with Tessa. She was happy to give me input, suggestions, and even serving ideas. It was a joy to learn from such a great master.
Her travels have taken her all over the world. She was born in London to a Finnish mother and Greek-Cypriot father. She has worked in restaurants and with families in London, Sydney, Mexico and Athens – and chose to work with people who really inspired her. They were mentors in her journey through the world of food. On a trip to Italy to study the language and food, she met her husband, and together they have two beautiful daughters.
In 2016 she won the Edward Stanford Travel Writing Book of the Year in food and travel.
Tessa is delighted to be sharing this recipe for Easter with us from her new cookbook ‘Provence to Pondicherry‘ published by Quadrille, Gigot d’Agneau aux Anchois (Leg of Lamb with Anchovies). Photo courtesy of Manos Chadzikonstantis.
“I have such a lovely memory of eating this deep in the countryside one sunny day, under a huge tree that provided shade for the masses…It is good served with a potato gratin or a vegetable tian. Braised artichokes are also very good served either as as starter to this or one side.”