Cristina's of Sun Valley Con Gusto!

Overview

Praise for Cristina’s “ . . . Cristina’s is a Sun Valley institution.” —The New York Times

“Cristina’s delightful Italian sensibility is evident in every element of her restaurant and in every bite of her beautifully presented food. Her recipes will fill your kitchen with aromas and flavors to nourish both body and spirit.” —Carole King singer/songwriter

“What is my favorite thing about Sun Valley? Its civility, its people, its beauty, and Cristina’s!” —Van Gordon Sauter former president of CBS News and Fox News

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Overview

Praise for Cristina’s “ . . . Cristina’s is a Sun Valley institution.” —The New York Times

“Cristina’s delightful Italian sensibility is evident in every element of her restaurant and in every bite of her beautifully presented food. Her recipes will fill your kitchen with aromas and flavors to nourish both body and spirit.” —Carole King singer/songwriter

“What is my favorite thing about Sun Valley? Its civility, its people, its beauty, and Cristina’s!” —Van Gordon Sauter former president of CBS News and Fox News

“Cristina’s, a charming homage to Italy’s finest, serves up frittatas, benedicts, and waffles so good you’ll be tempted to stick around for the thin-crust pizzas and panini at lunchtime.” —VanityFair.com

“After traveling all over the world playing concerts, my favorite cook is Cristina and my favorite restaurant in the whole wide world is hers.” —Steve Miller musician

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Product Details

  • ISBN-13: 9781423631897
  • Publisher: Smith, Gibbs Publisher
  • Publication date: 1/2/2013
  • Pages: 200
  • Sales rank: 730,310
  • Product dimensions: 8.66 (w) x 9.88 (h) x 0.93 (d)

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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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.

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Table of Contents

7 acknowledgments

9 foreword by elaine wynn

11 ciao amore

13 antipasti

39 salads

57 soups & stews

81 panini

99 pasta

123 fish, meat & vegetables

147 desserts

179 breakfast

196 index

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