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Cristina's of Sun Valley Con Gusto!
     

Cristina's of Sun Valley Con Gusto!

by Cristina Cook, Kirsten Schultz (Photographer)
 

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Deceptively simple, home-style Italian food

Celebrated Sun Valley restaurateur Cristina Ceccatelli Cook’s third cookbook—Cristina’s of Sun Valley Con Gusto!—bursts with the Tuscan attitude of appreciating the simple, enjoying the beautiful, and living life with passion and joy. Whether you want to prepare an elegant dinner or a simple

Overview

Deceptively simple, home-style Italian food

Celebrated Sun Valley restaurateur Cristina Ceccatelli Cook’s third cookbook—Cristina’s of Sun Valley Con Gusto!—bursts with the Tuscan attitude of appreciating the simple, enjoying the beautiful, and living life with passion and joy. Whether you want to prepare an elegant dinner or a simple sandwich, these inspired and approachable recipes will bring Cristina’s signature style into your home. Start with an antipasti of Marinated Artichoke Hearts, Prosciutto Cones, and Salmon Cakes, accompanied by refreshing Limoncello Spritzers. Linger over Bavettine all Carretierra. Then finish with Cristina’s famous Candied Orange Peels dipped in Chocolate and Granita al Caffè. Like Cristina’s loyal customers, you will return to Cristina’s of Sun Valley Con Gusto! again and again.

Product Details

ISBN-13:
9781423631897
Publisher:
Smith, Gibbs Publisher
Publication date:
01/02/2013
Pages:
200
Sales rank:
1,334,943
Product dimensions:
8.66(w) x 9.88(h) x 0.93(d)
Age Range:
16 Years

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Read an Excerpt

prosciutto cones

serves 6

6 slices prosciutto

4 ounces young watercress

4 ounces pecorino toscano, cut in matchsticks

freshly cracked black pepper

Place prosciutto slices on a cutting board. Arrange watercress and cheese matchsticks on top, and roll prosciutto into the shape of a cone so the watercress and cheese stick out the top.

Lightly coat a serving plate with mustard-chive vinaigrette. Arrange prosciutto cones seam side down on top. Drizzle with a little more vinaigrette, add freshly cracked pepper and serve.

mustard-chive vinaigrette

makes about 1/2 cup

6 chives, minced

1 teaspoon crushed mustard seeds

juice of 1/2 lemon1/4 cup extra virgin olive oil

pinch of salt

Whisk together chives, mustard seeds, and lemon juice in a small mixing bowl. Slowly add olive oil and whisk until mixture reaches a creamy consistency. Whisk in salt and adjust to taste.

Meet the Author

Cristina Ceccatelli Cook grew up in Italy on her family's estate in Tuscany. She is the founder and owner of Cristina's Restaurant in SunValley, which she opened in 1993. She is also the author of the cookbook Cristina's of Sun Valley.

Kirsten Shultz is an award-winning photographer whose editorial work has been internationally published. She is based in the Sun Valley area, where she lives with her husband and daughter.

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