This recipe has been named ‘Recipe of the Year’ 2024
Award-winning cookbook author Vanja van der Leeden wrote a delicious Italian cookbook called Italopop. We previously shared the fantastic recipe for Parmesan polenta with cavolo nero, egg and crispy chili oil from it, as well as her Pizzetta with ’nduja. Now her Tortino di parmigiana (aubergine and tomato tarte tatin) from Italopop has been named ‘Recipe of the Year 2024’.
The award, presented for the first time this year, was created by Daan van Kooten. The reason is to celebrate the start of the annual national Cookbook Week. Since last year, Daan has been the proud owner of the oldest cookbook shop in the Netherlands: De Kookboekhandel in Amsterdam (since 1977). Last year, Daan took over the shop on Haarlemmerdijk from Jonah Freud.
Tarte tatin: aubergine on steroids
Vanja has an Indonesian background and lived in Rome and Florence. She has a deep love for Italian cuisine and, as a non-Italian, dares to look at it with an open mind. By examining classic dishes and playing with Italian preparations and ingredients, she gives them her own twist. Vanja: ‘The tarte tatin is an ode to the nonna hit ‘melanzane alla parmigiana’, the satisfying Italian aubergine dish dripping with cheese and umami. I made a tomato caramel with butter, sugar and peperoncini, and alongside that soft aubergine and melted cheese there is a crispy crust to bite into. Aubergine on steroids.’
Creativity in Italian cuisine
Daan about the winning recipe: ‘This is a dish with which home cooks steal the show and then proudly tell me about it in the shop. In addition, it represents everything Vanja’s book Italopop stands for: an encouragement to be creative in Italian cuisine, which is still ruled too much by classic nonnas.’
Even more delicious recipes
Other contenders for the title ‘Recipe of the Year’ 2024 were braised radicchio with cannellini beans and Parmesan from Briljante bonen by Bloeme Burema (published by Carrera culinair), and sushi made with Hollandse Nieuwe from Hokkai by Joris Vermeer, Marinus Noordenbos and Kuniyoshi Ohtawara (self-published).
The award will be presented again next year.
Also read:
- Polenta, the all-rounder
- Are seedless chili peppers less spicy?
- What?? Is there really that much sugar in chili sauce?
Image: Remko Kraaijeveld
