Italy of My Dreams

I know that most of you are like me when it comes to books—you are running out of room and running the risk of being crushed by the ever-growing stacks. However, I highly recommend that you try and squeeze one more on the shelf. Italy of My Dreams: The Story of an American Designer's Real Life Passion for Italian Style (Pointed Leaf Press) is an awe-inspiring glimpse into the private world of interior designer (and fellow Texan) Matthew White.

Italy of My Dreams is a study of classical Italian style in contemporary settings. With nearly two hundred pages of beautiful photos and heartfelt recollections, Matthew takes the reader on a visual journey from his childhood in Amarillo, to his first, life-changing trip to Venice and, finally, the development of his deep personal connection with the art and architecture of Italy. Each project detailed in the book is one that Matthew not only designed, but has also called home.

While in Venice I attended Matthew’s fascinating book lecture. His passion for the subject is evident not only in the pages of this book, but in the way he lives his life and the organizations he supports. His celebration of Italian style is both intimate and inspirational.

Tomorrow I will have a Q&A profile with Matthew.

Soup on Sunday: Matthew White's Tomato Bread

Matthew and Holden on the Staton Island Ferry. Photo by Andrew French.

I thought it would be fun to start adding soup recipes from friends and loyal readers. One person that I knew would come through with a great recipe is fellow soup enthusiast and Texan Matthew White. Half of the the uber talented design firm White Webb, Matthew will soon add the title of author to his list of accomplishments.

Italy of my Dreams: The Story of an American Designer’s Real Life Passion for Italian Style, is now available for pre-sale from Pointed Leaf Press. I can assure you this is one for the bookshelf! Enjoy this Italian inspired soup.

Creamy Tomato and Bread Soup

1.5 liters of stock (veggie, chicken or beef, your choice)
4 tablespoons extra virgin olive oil
1 onion, peeled and chopped
1.2 kg very ripe tomatoes, chopped
300 g white bread, thinly sliced with crusts removed (should be stale and must be good quality bread)
3 garlic cloves, peeled and crushed
125 g freshly grated Italian Parmesan, plus extra for the table

Heat the stock in a large saucepan. Meanwhile heat oil in another large saucepan, add the onion and tomatoes. Saute over low heat for 10 minutes until soft. Push the mixture through a sieve and stir into stock. Add the bread and garlic. Cover and simmer gently for about 45 minutes until thick and creamy. Give the soup a good whisk every now and then to break up the bread. Be careful, as the soup can catch and burn on the bottom of the pan.

Stir in the Parmesan. Salt and pepper to taste. Serve in bowls with a trickle of rich olive oil, plus extra Parmesan on the side. Depending on the weather, it can be served hot, at room temperature or cold (but never ice-cold).