Photo by Kirsten Shultz 

'A communion
of the senses'

Cristina's of Sun Valley

By Adam Tanous

"One long, delicious dream” is how Cristina Ceccatelli Cook describes her young life in Italy in her recently published cookbook, “Cristina’s of Sun Valley.”

One could say the same about lunch at Cristina’s Ketchum restaurant. It is in the European tradition: a leisurely event, filled with conversation and pleasure—the pleasure of the senses. “You have to make everything work. I want people to be excited when they see the food, when they touch it, smell it,” she says.

Cristina’s exquisite creations—the most popular of which are collected in the book—are a product of her approach to food: “simplicity, a clear kind of flavor, seasonal ingredients and love and care. Food is really about people and friendship.”

Is she not worried about giving away in her new cookbook culinary secrets coveted by so many?
“I think it’s good to share,” she says with a smile.

Italian potato salad
Serves six

18 small red potatoes
½ pound green beans, trimmed
½ small red or white onion, finely diced
extra virgin olive oil
1 tblsp red vinegar
pinch chopped fresh basil
2 tblsp chopped fresh parsley
salt & pepper to taste

Place the potatoes in cold, salted water and cook until tender. Drain and let cool. Blanch or steam green beans until tender. Drain and cool.

Cut potatoes in wedges. In a large salad bowl, mix the potatoes, green beans, onions, enough olive oil to coat, red vinegar, basil, and parsley. Add salt and pepper to taste. Mix well and serve. •