Carne – Meat Recipes from the American Academy in Rome
We are pleased to announce that Carne is finally available for sale, just in time for holiday shopping! Written by Chris Behr, head chef at AAR’s Rome Sustainable Food Program (RSFP), Carne is the fifth book in our cookbook series, following Biscotti, Zuppe, Pasta, and Verdure.
In Carne, Chris shares more than 60 exceptionally delicious recipes that celebrate community and make a special occasion of any meal, including:
Iconic porchetta, adapted for the home kitchen;
A spectacular meatloaf stuffed with provolone, prosciutto, and spinach;
The traditional Roman summer stew of chicken, tomatoes, and bell peppers;
Beef stew with vegetables and preparations that vary with the seasons;
…as well as pâtés, meatballs, sausage and more!
Chef Behr also includes an entire chapter of his favorite contorni, the fresh and bright vegetable side dishes and salads that pair especially well with meat, including roasted sweet-and-sour squash, red onions with quick-pickled raisins, a radicchio salad with green apple vinaigrette, and the infamous potato recipe that has inspired generations of RSFP interns.
The RSFP was founded in 2007, under the guidance of Alice Waters, to provide the AAR community with seasonal, nutritious, and delicious food that nourishes scholarship
and conviviality. Family-style meals are an essential part of Rome Prize fellowships and residencies. Twice a day, scholars, artists, designers, composers, and writers convene to share a meal prepared by the RSFP kitchen. It’s an opportunity to take a break from their individual work to converse, exchange ideas, and discover new interests. Arguably some of the most important cross-disciplinary work produced at AAR traces its origins to a shared meal.