Lucinda's Rustic Italian Kitchen - Hardcover

QUINN, LUCINDA SCALA

Hardcover

ISBN 10: 0471793817 ISBN 13: 9780471793816

Verlag: Hungry Minds Inc,U.S., 2007

Inhaltsangabe

Even the writing has an irresistibly Italian flavor in this cookbook by Lucinda Scala Quinn, a cohost of Everyday Food and head of the food department of Martha Stewart Living. Quinn presents fifty-two delicious, easy-to-prepare Italian recipes from her Italian-American childhood and her extensive travels throughout Italy. Gorgeous color photos tempt you to cook up everything from appetizers to desserts. Mangia!

Über diesen Titel

Über die Autorin bzw. den Autor

Lucinda Scala Quinn is a cohost of Everyday Food, the PBS cooking series produced by Martha Stewart Living Television, and has her own Sirius satellite radio show on the Martha Stewart Living Network. She heads the food department of Martha Stewart Living and related publications. She is also the author of Lucinda's Authentic Jamaican Kitchen. Quentin Bacon is a top food photographer whose work has appeared in magazines such as Food & Wine and Real Simple as well as in many cookbooks, including Barefoot in Paris by Ina Garten, Holiday Food by Mario Batali, R.S.V.P. by Nan Kempner, Cakewalk by Margaret Braun, Our Latin Table by Fernando Saralegui, and Dinner After Dark byColin Cowie.

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Lucinda Scala Quinn has been cooking professionally since she was sixteen, but the food she loves best is simple, home-style Italian cooking. It's the food of her heart and soul?the dishes that bring back warm memories of her Italian-American childhood and her many trips to Italy.

Now, in this gorgeous little cookbook, Lucinda shares fifty-two of her favorite recipes for homey Italian food. Accompanied by lush color photographs and Lucinda's engaging notes and reminiscences, these dishes are easy to make, beautiful to look at, and delicious to eat. Many are family recipes that Quinn has lovingly preserved, while others were inspired by her visits to Italy.

Open the book, and you'll find tasty, simple-to-prepare versions of all your Italian favorites, as well as some more unusual and equally tasty dishes. There are appetizers such as Bruschetta Pomodoro and Miniature Meatball Panini, pastas like Linguine with Clams (Lucinda's favorite) and Rigatoni with Rapid Ragu, and soups such as Stracciatella ("rag soup," Lucinda's childhood comfort food). You'll also find Pizza Margarita and Polenta, main dishes such as Chicken Milanese and Beef Brocciole, and desserts like Espresso Granita and Zabaglione with Fresh Peaches and Raspberries.

If you want to see just how easy it is to prepare crowd-pleasing everyday Italian meals, let Lucinda's Rustic Italian Kitchen be your guide.

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Lucinda's Rustic Italian Kitchen

By Lucinda Scala Quinn

John Wiley & Sons

Copyright © 2007 Lucinda Scala Quinn
All right reserved.
ISBN: 978-0-471-79381-6

Chapter One

ARANCIATA COCKTAIL

MAKES 3 SERVINGS

I developed this cocktail out of love for San Pellegrino's outstanding sparkling natural orange beverage, Aranciata, which is an essential ingredient for this mix-substitutes simply don't taste the same. One must also have a bottle of angostura bitters on hand which is a liquid mixture of aromatic herbs, roots and plants, often called for to flavor drinks. This drink became an instant hit in my house and my husband named it the "Cindacious," now affectionately referred to only as a "Dacious."

1 lime, cut in 6 wedges Several dashes angostura aromatic bitters 4 1/2 ounces golden rum, such as Appleton 1 (11.5-ounce) can San Pellegrino Aranciata orange soda

* Fill three 12-ounce glasses to the top with ice. Squeeze a wedge of lime over the ice in each glass, leaving the squeezed rind in the glass. Shake a generous dash of bitters over the ice. Pour 1 1/2 ounces of rum into each glass. Fill each glass to the top with the Aranciata and stir vigorously. Garnish with an additional wedge of lime and serve.

FRUIT AND FRESH HERB CARAFE

MAKES 6 SERVINGS

One day while dining at one of my favorite Tuscan restaurants, I mentioned to the chef, Cesare Casella, that I'd remembered having a drink in Italy where fruit was crushed with herbs to which liquor and Prosecco sparkling wine was added. He wasted no time going behind the bar to make a batch, saying that he'd always had such a drink which he called "Carafe" on the menu of his family's restaurant, Vipore, in Lucca, Italy. This is my version of what Cesare made for me that day. Choose the freshest, ripest available fruit.

4 cups fresh fruit, such as sliced peaches or strawberries 3 tablespoons sugar 5 sprigs fresh basil, plus more for garnish 3/4 cup vodka 1 bottle Italian sparkling wine such as Prosecco or Lambrusco, chilled

* In a large pitcher, place the fruit, sugar and basil. Using a wooden spoon, crush the mixture until it forms a rough mash. Stir in the vodka. Just before serving, pour the Prosecco over the mixture and serve immediately over ice. Garnish with a sprig of fresh basil.

HANDMADE CAPPUCCINO

MAKES 1 LARGE MUG

This is how I have my coffee every morning. While I've used excellent home espresso machines, nothing is better to me than this handmade method. All it requires is a stovetop espresso pot, which is available at most housewares stores for under twenty dollars. I've also tried dozens of coffees and find Illy brand espresso, fine grind, to be the tastiest for this method. I haven't figured out why, but some milk foams better than others and it doesn't depend on fat content so don't give up if you don't get a good foam-just try a different brand.

8 ounces water 1/4 cup espresso ground coffee (preferably Illy espresso coffee, fine grind) 8 ounces milk Sugar (optional)

* Pour the water into the bottom chamber of the stovetop espresso pot. Fill the filter basket which fits over the water with the coffee, tamping down gently. Place on the stovetop burner over medium-low heat. Watch carefully and remove from the heat as soon as the intense boiling has stopped, about 2 minutes. It is complete when all the water has boiled through the filter into the top part of the pot.

* Meanwhile, place the milk in a 16-ounce coffee mug. Heat in the microwave until hot but not starting to bubble on the sides. (Alternatively, you may heat the milk on the stovetop in a small pan, then transfer to a mug.)

* Hold the handle of a small 4-inch whisk between the palms of both hands. Put the whisk in the hot milk and twirl rapidly back and forth until foam appears on the top, about 20 seconds. Pour the coffee into the mug. Sweeten if desired and serve immediately.

ROASTED PEPPERS

MAKES 6 TO 8 SERVINGS

This is one of the recipes that all three of my brothers and our dad make often, although I think we all make them slightly differently. The next generation of family cooks is already in training, assisting in the peeling, cleaning and eating. Most often these versatile peppers are served before the meal with cheese and sopressata salami. Try serving them as a side dish for roasted meats, mixed with sauted potatoes or used in any egg dish, be it frittata, scrambled or tucked under the yolk of a one-eye egg on toast. Choose peppers without blemishes or wrinkled skin, as they will be fresher and therefore much easier to peel.

4 fresh red bell peppers, can use yellow or orange instead or a combination 1/4 cup extra-virgin olive oil 4 cloves garlic, peeled and thinly sliced 2 teaspoons coarse salt

* If using a gas stove, turn the stovetop burner flame to medium-high. Place a pepper directly into the flame and heat until charred and black on all sides, turning with tongs to complete. Immediately place the pepper into a paper or plastic bag and allow to sit for 15 to 20 minutes, and repeat with the remaining peppers. Alternatively, slice peppers in half lengthwise, remove the seeds and core and lay cut side down on a rimmed baking sheet. Place under a preheated broiler and watch carefully until the skin is charred, rotating the baking sheet if necessary for even cooking. Remove from the oven, cover peppers with foil on the pan, let sit for 15 to 20 minutes, and proceed as directed.

* Scrape off the charred skin from the peppers; it should come off easily. Slice the peppers lengthwise into 1/2-inch strips. (I believe my brothers stop here and simply combine the pepper strips with the oil, garlic, salt and serve. You may too.)

* Heat the olive oil and garlic in a large skillet over medium heat until it begins to bubble but not brown, about 30 seconds. Add the peppers and salt; reduce the heat to low and cover. Cook gently until the peppers reach the desired tenderness, 5 to 8 minutes. Taste for salt. Serve as desired (see Headnote). The peppers will keep, covered, in the refrigerator for up to 1 week.

BRUSCHETTA POMODORO

MAKES 6 APPETIZER SERVINGS (20 PIECES)

This is the favorite snack of my third-born boy, Luca. When the whole extended family gathers together to prepare a meal, the children pitch in to help make the tomato topping, which can be prepared without a knife by simply ripping the tomatoes and basil by hand into the bowl. The adults and children eat every last bit up before supper. Use the freshest and best possible tomatoes. The tomato mixture can also be tossed with cooked pasta for a fresh sauce.

One 8-inch loaf round Italian bread, cut in half crosswise, and cut into 10 slices per side 3 tablespoons extra-virgin olive oil 4 to 6 Roma tomatoes, cut into 1-inch dice (about 3 cups) 1/3 cup fresh basil leaves, cleaned, stacked in a pile, rolled and cut into a fine julienne 6 cloves garlic, 3 crushed and 3 cut in half lengthwise 2 teaspoons coarse salt Freshly ground black pepper

* Preheat the oven to 450F. Set the oven rack in the top part of the oven.

* Place sliced bread on rimmed baking sheets. Cook 10 minutes or until lightly toasted. Flip bread and toast 5 more minutes.

* Meanwhile, in a medium-size bowl, place the olive oil, tomatoes, basil, 3 crushed garlic cloves, salt and pepper. Stir to combine.

* Rub the 3 halved garlic cloves, cut side down, over every piece of toasted bread. Spoon a couple tablespoons of tomato mixture over each piece of toast and serve immediately.

MINIATURE MEATBALL PANINI

MAKES 8 TO 10 APPETIZER SERVINGS (56 PIECES)

My non-Italian mom made these for us every Christmas, so I think of them as Rose's sandwiches. She served them as appetizers and we used to eat them like peanuts. When I referred to them as Rose's Mini Meatball Sandwiches on television, my Italian father phoned to say, rather indignantly, "Those are your grandmother's sandwiches." But, it was mom who made them a family staple for our generation. Bake the cut-off crusts separately for a delicious chef's treat. You can prepare, bake, cool, freeze and then store them in an airtight plastic bag. Just thaw and reheat at 325F for 12 minutes.

1 loaf thin-sliced white bread, such as Pepperidge Farm 2 teaspoons extra-virgin olive oil 1 pound ground pork, or a combination beef and pork 1 large egg 1/4 cup freshly grated Romano cheese 1/4 cup freshly grated Parmesan cheese 1/4 cup finely chopped fresh flat-leaf parsley 1 clove garlic 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme 1/4 teaspoon coarse salt Freshly ground black pepper 8 tablespoons (1 stick) unsalted butter, softened to room temperature

* Preheat the oven to 350F.

* In a food processor or blender, process the ends of the loaf of bread to fine breadcrumbs, about 1/2 cup. Set the remaining bread aside.

* In a large bowl, combine the olive oil, meat, egg, cheeses, parsley, garlic, oregano, thyme, salt, pepper and breadcrumbs. Mix with your hands to combine well.

* Roll the meat mixture into 1-inch balls and reserve on a baking sheet. Lay 2 slices of bread on work surface. Butter one side of each piece. Place 4 meatballs on the buttered surface of the slice of bread. Top with a second slice of bread, buttered side down, and press firmly to adhere. Use a serrated knife to cut the crusts from the bread. Bake the crusts separately for a "chef's treat." Cut the sandwich into 4 equal squares. Transfer to a parchment-lined, rimmed baking sheet. Repeat with the remaining meatballs and bread. This process can be done assembly-line style, lining up slices of buttered bread and assembling a number at a time. Prepare 2 baking sheets at a time if possible.

* Bake for 15 to 20 minutes or until golden brown. Repeat, if necessary, until all sandwiches are cooked. Remove from the pan and cool. Serve slightly warm.

TUNA GREMOLATA DIP

MAKES 6 TO 8 SERVINGS

I was pleasantly surprised to find this in my grandmother's recipe file. Oddly, she called it Gremolata and noted it as a "vegetable dip." Until then, I'd only seen the word gremolata used to reference a garnish of parsley, lemon and garlic traditionally used with Osso Buco (page 99). But, like so many things, who knows how this word became Nonny's title for a tuna dip? It's like a smooth tuna salad but without mayonnaise and with quintessential Italian flavorings. Use your favorite canned tuna or splurge on the imported olive oil-packed tuna from Sicily, which is available in specialty food shops. The dip keeps well for a few days refrigerated. Nonny suggested serving this with fresh celery, radishes and carrots but I also like to offer thin, crispy crackers.

1 (7-ounce) can tuna, preferably packed in olive oil, drained 2 tablespoons extra-virgin olive oil 3 tablespoons fresh lemon juice (about 2 small lemons) 3/4 cup chopped onion 3/4 cup chopped fresh flat-leaf parsley 1 teaspoon minced garlic 1 tablespoon capers, washed and drained 1/2 teaspoon coarse salt 1/8 teaspoon freshly ground black pepper Fresh-cut vegetables, or crackers, for serving

* Place the tuna in a blender or food processor and pulse to break it up. Turn on low speed and add the olive oil, lemon juice, onion, parsley, garlic, capers, salt and pepper, one at a time, until they are thoroughly combined and the mixture is smooth. Place in a small bowl and serve with fresh-cut vegetables or crackers on the side.

PANCETTA FRITTATA

MAKES 4 MEAL SERVINGS, OR 8 TO 10 APPETIZER SERVINGS

A frittata is an Italian-style omelet-started on the stovetop and finished in the oven. Serve it for brunch with an arugula salad or as a light supper. If cut in 1 1/2-inch squares it makes a perfect appetizer. If you have it-a well-seasoned cast-iron skillet is the perfect choice for the transfer from stove-top to oven to table.

6 slices pancetta (about 2 ounces), thinly sliced 6 large eggs 2 tablespoons water 1/2 pound fresh mozzarella, cut into 1/4-inch slices 1 tablespoon chopped fresh flat-leaf parsley 1 tablespoon shredded fresh basil leaves Freshly ground black pepper * Preheat the broiler.

* Place the pancetta in a 10-inch cast-iron pan or oven-proof nonstick skillet over high heat. Fry until crisp, about 2 minutes per side. Pour off any excess fat. Meanwhile, beat the eggs and water together until foamy. Position the meat evenly around the pan and pour the egg mixture over the pancetta. Reduce the heat to medium and cook for 1 to 2 minutes, swirling the eggs around the pan as it begins to cook.

* Transfer the pan to the broiler and cook until the eggs begin to set, about 2 minutes longer. Place the cheese slices around the frittata and return to the broiler. Broil until cheese is melted and bubbly, from 30 seconds to 1 minute. Remove from the oven and sprinkle with parsley, basil and pepper. Cut as desired and serve immediately.

PROSCIUTTO WITH FRESH FRUIT

MAKES 8 SERVINGS

This classic combination of salty prosciutto with sweet cool melon is a refreshing way to start any meal. I like to use different kinds of fruits depending on what is the freshest available offering. Using a selection of different colored and textured melons is also very beautiful. For bite-sized hors d'oeuvres, cut the fruit into small pieces, wrap each piece with prosciutto, cut to size and serve with toothpicks.

1 medium-size ripe melon, peeled and cut into 8 wedges, 8 figs or 8 halved peaches 2 limes or lemons, 1 cut in half, 1 cut in 8 wedges for garnish Freshly ground black pepper (optional) 1 pound prosciutto, best quality, thinly sliced

* Cut the fruit into the desired size. Squeeze the halved citrus over all the fruit. Crack freshly ground pepper over it, if desired. Place a piece on each plate and lay the prosciutto over each piece of fruit, cutting to size if necessary. Serve a wedge of citrus on the side.

GRILLED CALAMARI

MAKES 4 APPETIZER SERVINGS

Calamari is one of the simplest things to cook as long as you follow this adage: cook really fast or really slow. Anything in between and the texture is too chewy.

Get your fishmonger to clean the calamari and then all you have to do is wash, dry and slice it. Serve this in a big bowl as a part of an antipasti spread or on its own in small serving bowls.

1/4 cup extra-virgin olive oil 1 1/2 tablespoons fresh lemon juice (1 small lemon) 1/2 teaspoon coarse salt 1 clove garlic, thinly sliced 2 sprigs fresh oregano, or 1/2 teaspoon dried 1 pound fresh squid, cleaned, rinsed and well dried Freshly ground black pepper

* In a serving bowl, whisk together the olive oil, lemon juice and salt. Stir in the garlic and whole oregano sprigs.

* Heat a grill pan over high heat. (Alternatively, you can cook the squid on the grill.) When very hot, add the squid and char each side for 1 minute. Remove from the pan and slice crosswise into 1/4-inch rings, including the tendrils. Add the squid to the lemon sauce. Crack freshly ground pepper over and serve immediately.

(Continues...)

Excerpted from Lucinda's Rustic Italian Kitchenby Lucinda Scala Quinn Copyright © 2007 by Lucinda Scala Quinn. Excerpted by permission.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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Details zur Ausgabe

• Verlag: Hungry Minds Inc,U.S.
• Erscheinungsdatum: 2007
• ISBN 10: 0471793817
• ISBN 13: 9780471793816
• Einband: Tapa dura
• Sprache: Englisch
• Anzahl der Seiten: 128
• Kontakt zum Hersteller: Nicht verfügbar