The book “Eating with Pope Francis / Food in the life of Jorge Mario Bergoglio “ (A tavola con Papa Francesco, the original Italian title) which I had the honor to write, is not just a sort of food biography on a Pope who graduated in Food Chemistry and is very prepared on the dynamics of food preparation. The book is also a sort of singular “recipe book” that draws inspiration and reason mainly from the dishes that the future Pope had had the opportunity to prepare in Buenos Aires (Argentina) before to be elected Pope in 2013.

In the book 36 recipes are presented and illustrated with photos. I am happy to report a few of them. So, from today, I will propose those that, in my opinion, are considered the “historical” recipes, those that have marked moments and traits of life of Jorge Mario Bergoglio.

The book – with different titles according the different Countries where it has been published – is still available in bookstores, including online ones, like Amazon, where the book is collecting highest ratings by the readers.

Published in 14 Countries, in different languages, the book is divided into very topical issues, which concern environmental sustainability and actions against food waste. The various editions have 208 pages and over 250 photographs. The volume received the 2018 Bancarella Cucina Selection Award.

THE RECIPES WITH “CHEF FRANCIS” : “ASADO” (ARGENTINE ROAST)

Asado is one of the typical gastronomic proposals of Argentina: one of the favorite dishes of Jorge Mario Bergoglio. This is the typical Argentine roast, which he often prepared for the students of Colegio Màximo, the Jesuit training center of which Bergoglio was the rector. A dish very appreciated also by the confreres priests. In the book some unpublished testimonies are reported in this regard. Asado was the “main course” of the future Pope, who did not disdain to put himself in the kitchen of the college kitchen, when the cooks were resting or getting sick.

Ingredients: 2 kg of ribs of beef, 1 bunch of parsley, 2 bay leaves, 1 clove of garlic, vinegar, extra virgin olive oil, oregano, chilli pepper and coarse salt to taste

Preparation: Massage the meat with coarse salt. Let it rest for at least 30 minutes. Prepare the chimichurri sauce, a fundamental condiment: pound parsley, oregano, chilli pepper, bay leaf and garlic in a mortar. Add oil and vinegar. Asado requires long cooking, but it can be enough to cook the meat for about an hour and a half at 150 ° C. Pass the meat on the hot grill for 10 minutes. Serve together with the sauce.

SOME COMMENTS ON THE BOOK LEFT BY AMAZON CUSTOMERS

THE DIFFERENT COVERS OF THE BOOK ISSUED IN THE VARIOUS COUNTRIES OF THE WORLD. THE BOOK HAS 208 PAGES, WITH ABOUT 250 PHOTOS.