Lucinda's Rustic Italian Kitchen - Softcover

Scala Quinn, Lucinda

Softcover

ISBN 10: 054446401X ISBN 13: 9780544464018

Verlag: Houghton Mifflin Harcourt, 2015

Inhaltsangabe

Amazing and simple Italian recipes from the host of Mad Hungry on the Hallmark Channel

Lucinda Scala Quinn, author of Lucinda’s Rustic Italian Kitchen and long-time executive food editor for Martha Stewart Living Omnimedia, has been a frequent guest on Martha, co-host of PBS’s Everyday Food, and host of her own Martha Stewart–produced TV show on the Hallmark Channel, Mad Hungry. The down-to-earth, home-style Italian recipes in this cookbook are the kind of food she grew up on, making this book a favorite of hers. Now available in paperback for the first time, the book has stunning photographs by acclaimed photographer Quentin Bacon along with mouthwatering recipes, like Gnocchi with Pesto, Bucatini Puttanesca, and Linguine with Clams, which readers are sure to visit again and again when making Italian classics at home.

Über diesen Titel

Über die Autorinnen und Autoren

LUCINDA SCALA QUINN is Senior Vice President and Editorial Director of food at Martha Stewart Omnimedia. She has authored four books, Lucinda’s Rustic Italian Kitchen, Lucinda’s Authentic Jamaican Kitchen, Mad Hungry: Feeding Men & Boys, and Mad Hungry Cravings. Her TV show Mad Hungry: Bringing Back the Family Meal is distributed worldwide, and she is the SVP,  Executive Editorial Director Food and Entertaining at Martha Stewart Living.

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 by Colin Cowie. His Web site is www.quentinbacon.com.

Auszug. © Genehmigter Nachdruck. Alle Rechte vorbehalten.

Lucinda's Rustic Italian Kitchen

By Lucinda Scala Quinn, Quentin Bacon

Houghton Mifflin Harcourt Publishing Company

Copyright © 2007 Lucinda Scala Quinn
All rights reserved.

ISBN: 978-0-544-46401-8

Contents

Acknowledgments, 
Introduction, 
Notes to the Cook, 
DRINKS AND APPETIZERS, 
Aranciata Cocktail, 
Fruit and Fresh Herb Carafe, 
Handmade Cappuccino, 
Roasted Peppers, 
Bruschetta Pomodoro, 
Miniature Meatball Panini, 
Tuna Gremolata Dip, 
Pancetta Frittata, 
Prosciutto with Fresh Fruit, 
Grilled Calamari, 
PASTA, 
Spaghetti Pomodoro, 
Fettuccine alla Carbonara, 
Gnocchi with Pesto, 
Pesto, 
Fusilli with Broccoli, 
Bucatini Puttanesca, 
Rigatoni with Rapid Ragu, 
Mostaccioli Amatraciana, 
Linguine with Clams, 
VEGETABLES AND SALADS, 
Baked Artichokes, 
Tuscan Kale, 
Sautéed Mushrooms, 
Carrots Agrodolce, 
Green Beans with Tomato and Basil, 
Spinach with Lemon, 
Broccoli di Rape, 
Pomodoro Salad, 
Arugula Salad with Shaved Parmesan, 
Luca's Caesar Salad, 
SOUP, PIZZA AND SAVORY PIES, 
Minestrone, 
Cannellini Bean Soup, 
Stracciatella Soup, 
Basic Pizza Dough, 
Pizza Margherita, 
Escarole Pizza, 
Spinach and Ham Pie, 
Polenta, 
Risotto Milanese, 
CHICKEN, MEAT AND FISH, 
Chicken Milanese, 
Roast Chicken with Herbs, 
Pork Chops with Vinegar Sauce, 
Beef Braciola, 
Osso Buco, 
Polpette, 
Veal Piccatta, 
Fish Fillet with Rosemary, 
Grilled Shrimp with Salsa Verde, 
DESSERTS, 
Aqualina's Molasses Cookies, 
Carolina's Wine Taralli, 
Espresso Granita, 
Macerated Oranges with Stuffed Dates and Pistachios, 
Zabaglione with Fresh Peaches and Raspberries, 
Index, 

CHAPTER 1

DRINKS AND APPETIZERS

Aranciata Cocktail
Fruit and Fresh Herb Carafe
Handmade Cappuccino
Roasted Peppers
Bruschetta Pomodoro
Miniature Meatball Panini
Tuna Gremolata Dip
Pancetta Frittata
Prosciutto with Fresh Fruit
Grilled Calamari

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
4½ 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 1½ 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
¾ 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
¼ 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 sautéed 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
¼ 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...

Details zur Ausgabe

• Verlag: Houghton Mifflin Harcourt
• Erscheinungsdatum: 2015
• Sprache: Englisch
• ISBN 10: 054446401X
• ISBN 13: 9780544464018
• Einband: Taschenbuch
• Anzahl der Seiten: 128
• Kontakt zum Hersteller: Product Safety Manager; enquiries@harpercollins.ie; ; HarperCollins, Macken House, 39/40 Mayor Street Upper; Dublin 1; D01 C9W8; Irland