{"id":7129,"date":"2016-06-14T14:56:06","date_gmt":"2016-06-14T14:56:06","guid":{"rendered":"http:\/\/cp3live.wpengine.com\/?p=7129"},"modified":"2017-06-29T12:49:12","modified_gmt":"2017-06-29T16:49:12","slug":"anya-fernald-chickpea-torte","status":"publish","type":"post","link":"https:\/\/cleanplates.com\/recipes\/anya-fernald-chickpea-torte\/","title":{"rendered":"Humble Pie"},"content":{"rendered":"

What do artisan cheese-making in Italy, organic meat farming in California and barbecuing in Uruguay have in common? They’re all experiences that influenced Anya Fernald’s rustic culinary style, as captured in her new book Home Cooked: Essential Recipes for a New Way to Cook<\/a><\/em>.<\/p>\n

Fernald is the co-founder and CEO of Belcampo, Inc., an innovative sustainable agriculture company that raises grass-fed, organic beef on a picturesque farm in Northern California and serves it at Belcampo Meat Co. restaurants in Los Angeles and San Francisco. While Home Cooked<\/em> includes a substantial chapter on meat dishes and an in-depth primer on cooking steak, there’s more here than “meats” the eye: Fernald has equal flair with vegetarian dishes and emphasizes Italian flavors.<\/p>\n

\"The<\/a>

Pantry pragmatism coupled with inventive ideas make Home Cooked a book for every home cook.<\/p><\/div>\n

Her “new way to cook” actually revives old-school cooking values. After college, Fernald worked with artisanal cheese makers in rural Sicily, where she learned traditional techniques and recipes, not just for cheese, but for everything from canning and preserving vegetables to transforming tough cuts of meat into hearty ragus.<\/p>\n

She passes on that time-honored wisdom in the “Building Blocks” chapter, which has recipes for basics like home-canned tomatoes, rendered fats, bone broths and more. These ingredients make appearances in dishes throughout the book, from stuffed zucchini blossoms in tomato sauce\u2014which incorporates Fernald’s ricotta, sofritto and tomato passato recipes\u2014to asparagus with fried eggs, which uses her aioli.<\/p>\n

As expected, the meat recipes definitely sizzle. Fernald’s travels in South America sold her on wood charcoal cooking, and you’ll find many good-for-the-grill recipes to try this summer such as fennel- and black pepper-crusted pork loin and spatchcocked chicken. And Fernald’s secret to great steaks? It starts with buying the cleanest, most prime meat\u2014of course.<\/p>\n

But those who\u2019d prefer to skirt the steak, so to speak, can try this standout vegetarian chickpea torte, which combines chickpeas and eggs with aromatic sage. Exemplifying “cucina povera<\/em>,” the Italian art of making humble food delicious, the torte sings of being cooked at home.<\/p>\n

<\/div>\n","protected":false},"excerpt":{"rendered":"

A standout vegetarian chickpea torte recipe and more highlights from California chef Anya Fernald’s new cookbook, Home Cooked.<\/p>\n","protected":false},"author":5,"featured_media":7131,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"footnotes":"","_links_to":"","_links_to_target":""},"categories":[3523,3173,3521,3513,3517],"tags":[583],"acf":[],"yoast_head":"\nChickpea Torte Recipe by Anya Fernald | Clean Plates<\/title>\n<meta name=\"description\" content=\"A standout vegetarian chickpea torte recipe and more highlights from California chef Anya Fernald's new cookbook, Home Cooked.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/cleanplates.com\/recipes\/anya-fernald-chickpea-torte\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta 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