A Death in Cornwall – READ EAT And DRINK
Featuring
A Death in Cornwall by Daniel Silva
CHAPTER 1 – READ
A Death in Cornwall is Daniel Silva’s latest book in the incredibly popular Gabriel Allon series. The author describes his twenty-fourth as part murder mystery, part art caper, and part political thriller. It is all those things and destined to join the rest of his books on the best-seller list.
Gabriel Allon is the retired head of Israeli intelligence who now restores paintings full-time. When an art history professor is murdered in Cornwall, a local police officer, who is also an old friend, asks Gabriel to help with the investigation.
At first blush, the death appears to be the work of a serial killer known as the Chopper. As the investigation continues, Gabriel discovers that the professor was looking for a stolen Picasso. He brings together a motley crew of old contacts, including a world-famous violinist, a beautiful Danish thief, and his friend, Christopher, a former contract killer turned British spy.
The search for the murderer and the missing painting stretches from Cornwall to Corsica to London and brings the team into contact with some very dangerous and powerful adversaries. As the drama unfolds, a political scandal to replace the British Prime Minister appears at the heart of the intrigue.
With Gabriel Allon aging, the series has transformed. It is no longer the page-turning, sometimes violent espionage thriller of the past. Instead, the protagonist is living happily with his wife and twins in Venice. He seems content restoring paintings when he gets dragged into yet another caper.
I have read every Gabriel Allon novel and wait each year for the latest to be released. While I long for some of the old action, I found the latest funnier, such as the interaction with Don Casabiaca’s protective goat. As I start each book, I look forward to seeing what supporting characters will return, and Silva does a great job interweaving them. The only thing missing from the latest is his old Israeli intelligence team and mentor Ari Shamron.
While A Death in Cornwall stands on its own, it is much better if you have read Silva’s other Gabriel Allon books. If you are new to the series, I suggest you give yourself a gift and start at the very beginning. It might take a while to get through all twenty-four, but it will be well worth it.
CHAPTER 2 – EAT
Duck Ragu with Bay Leaves and Sage (Printable recipe)
Gabriel is blessed to have a wife who is not only beautiful, but also a great cook. The descriptions of her meals are mouthwatering and place you in the kitchen enjoying a glass of red wine.
In chapter 13, Chiarra and Gabriel quip back and forth about a bartender that has an obvious crush on her. She pours him a generous glass of Barbaresco while working on a rich duck ragu seasoned with bay leaves and sage. They sample the dish on a crostino as the aroma fills the kitchen.
Gabriel and his family moved to Venice from Israel upon his retirement. The city of Venice is well known for its architecture and the many canals and waterways throughout the city. Venice’s middle eastern heritage is evident in its cuisine too – spices like cinnamon, saffron, and nutmeg are common in Venetian cooking.
Few dishes are more representative of the area than the classic Venetian duck ragu, which blends rich duck meat with red wine, and cinnamon. Pour yourself some wine and follow along.
Ingredients
- 2 duck breasts (skin off and cut into smaller pieces)
- 29 oz. chopped tomatoes
- 2 cups chicken stock
- 1 ½ cups of good red wine
- 1 clove garlic, minced
- 2/3 cup onion, finely chopped
- 2/3 cup carrot, finely chopped
- 2/3 cup celery, finely chopped
- 2 tsp ground cinnamon
- Sage leaves, finely chopped
- 2 bay leaves
- 1 tbsp extra virgin olive oil
- Salt & pepper to taste
- Pappardelle pasta
Instructions
- In a large Dutch oven, heat olive oil and add the onion, carrot, and celery. Sauté over a medium heat until softened, then add the garlic and sage leaves.
- Add the duck breast. Cut all the pieces about the same size. The smaller, the quicker they will brown. Cook until golden, but do not overcook as the duck will continue cooking with the other ingredients.
- Deglaze the pot with your wine. Allow the alcohol to cook off, before adding your tomatoes, stock, cinnamon, bay leaves, salt, and pepper.
- Reduce the heat, place the lid on the pot and allow the mixture to gently simmer for
1 ½ to 2 hours, stirring occasionally. As noted above, if using smaller pieces of duck breast, it will take less time for the meat to become tender.
- Remove the lid from the pot – the sauce should have been reduced to a rich and thick ragu. Taste for seasoning and adjust as necessary. Remove the bay leaves.
- Boil water and follow directions to make the pappardelle. After draining, add the pasta to the ragu and mix.
- Finish the dish with a generous helping of Parmigiano Reggiano and enjoy!
If you try this recipe, let me know what you think and send a pic to ChrisKneerAuthor.com. Once a month I will have a drawing for a great prize (well… maybe not great, but a prize 😊).
CHAPTER 3 – DRINK
Barbaresco
Barbaresco is one of Italy’s top wines despite being in the shadow of the more famous Barolo. It is made from Nebbiolo grapes and many wine lovers consider it world class. Wine Enthusiast describes Barbaresco as “boasting enticing scents of violet, red berry, and earthy sensations like leather and underbrush. It is full bodied and intense.” The somewhat complex wine pairs well with braised beef and several pasta dishes.
I purchased Rocca Felice Barbaresco from Total Wine and luckily it did not taste like underbrush 😊. It was not as heavy as I expected and was quite nice to sip. My bottle was a little over $30 and there were only two others to choose from.
Burgundy glasses are ideal for Barbaresco. They have a wide bowl which allows the wine to breathe and release its aroma. The design enhances the flavor and makes for a more enjoyable drinking experience.
There is a misconception that big reds like Barbaresco need to be served at 70 degrees Fahrenheit. The proper temperature is 65 degrees. Remove from the wine fridge, open, and let it sit for 20-30 minutes or use a decanter to aerate.
Vi auguro il meglio.
Chris Kneer has spent thirty years as a senior level banker. When he’s not in the office, he draws on his professional expertise to write page-turning financial thrillers. His debut novel, Bluebird, is the first in a series featuring Jason Miles. Chris lives in Tampa Bay, Florida with his family.
In addition to writing, he has a passion for cooking and trying new foods along with wines from all over the world.