Much-loved author Tessa Kiros celebrates the heritage of Italy, the country she has chosen to call home, in ‘Limoncello and Linen Water’. This whimsically feminine book is a tribute to the women in our lives – mothers, mothers-in-law, grandmothers – and the important lessons we learn from them. With accessible, delicious recipes ranging from robust family dishes to quirky cakes and old-fashioned preserves, this book is a precious heirloom to treasure.
Tessa’s bestselling cookbooks ‘Twelve’, ‘Falling Cloudberries’, ‘Apples for Jam’, ‘Piri Piri Starfish’, ‘Venezia’ and ‘Food From Many Greek Kitchens’ have taken lovers of food and armchair travellers on adventures to her favourite places.
Tessa was born in London to a Finnish mother and a Greek-Cypriot father. The family moved to South Africa when she was four and at the age of 18, Tessa set off to travel and learn all she could about the world’s cultures and traditions and new ways of living and eating. She has cooked at London’s Groucho Club and in Sydney, Athens and Mexico. On a trip to Italy to study the language and food she met her husband Giovanni and now lives in Tuscany, Italy with their two daughters.
Her cooking is inspired by her childhood experiences and a life of travel and exploration in various parts of the world. Tessa has collected and created her unique recipes over many years and continues to share special memories and moments with her readers along with wonderful, eclectic food. This is Tessa’s seventh beautiful book and one you should have next to your beside. Not many people can capture the spirit and soul of a place quite like Tessa Kiros.
Use basil instead of the marjoram, if you prefer.
- 4 tablespoons olive oil, plus a little extra, to serve
- 120 g (4¼ oz.) red onion, chopped
- 100 g (3½ oz.) red pepper (capsicum), cut into 1 cm (½ inch) chunks
- 180 g (6¼ oz.) eggplant (aubergine), cut into1 cm (½ inch) chunks
- 4 anchovy fillets, chopped
- 2 garlic cloves, chopped
- 400 g (14 oz.) tin chopped tomatoes
- 2 tablespoons chopped parsley
- 1 heaped tablespoon each of pitted green and black olives, chopped big or just halved
- Pinch of ground chilli
- 1 tablespoon small capers in vinegar, drained
- 400 g (14 oz.) spaghetti
- 1 tablespoon marjoram leaves
- Freshly grated parmesan, to serve
Heat the olive oil in a frying pan that’s large enough to hold your spaghetti later. Sauté the onion until softened and light golden. Add the pepper and eggplant and sauté until nicely cooked and a bit sticky. Add the anchovies and garlic, stirring briefly but well to make sure they simmer in the oil. When they smell good add the tomatoes, parsley, olives and a little salt (remember you have the olives and anchovies). Add the chilli and a couple of twists of pepper. Swish out the tomato tin with a little water and pour it in.
Cover and simmer for just under 10 minutes, until the sauce is loosely together but not too reduced. Add the capers when it is almost ready, then check the seasoning.
Cook the spaghetti in boiling salted water until al dente. Scoop out the pasta with a spaghetti fork directly into the pan of sauce, along with some of the cooking water so it’s nice and loose but not too watered down. Tear up the marjoram leaves over and toss well. Divide among warm wide pasta bowls. Serve hot with a small dribble of olive oil, a scattering of parmesan and an extra twist