Cristina's of Sun Valley

Cristina's of Sun Valley

by Cristina Cook, Kirsten Shultz, Renee Behnke
     
 

Nestled in a charming European-style bistro, on a small street in the world-famous ski resort of Sun Valley, Cristina’s Restaurant has been serving up seasonal and delicious fare for over eleven years. Cristina and her staff have been cooking and baking for customers that include locals, celebrities, politicians, CEOs and cosmopolitan travelers.

Overview

Nestled in a charming European-style bistro, on a small street in the world-famous ski resort of Sun Valley, Cristina’s Restaurant has been serving up seasonal and delicious fare for over eleven years. Cristina and her staff have been cooking and baking for customers that include locals, celebrities, politicians, CEOs and cosmopolitan travelers.

Product Details

ISBN-13:
9781423600480
Publisher:
Smith, Gibbs Publisher
Publication date:
11/01/2005
Pages:
160
Product dimensions:
8.25(w) x 9.75(h) x 1.00(d)
Age Range:
18 Years

Read an Excerpt

spaghetti with artichokes

serves 8

2 white onions, cut in thin crescents

8 cloves garlic, chopped

5 cups canned artichoke hearts, drained and quartered

1/2 cup extra virgin olive oil

3/4 cup white wine

8 cups diced ripe italian tomatoes

1/2 cup chopped fresh basil

1/4 cup chopped fresh oregano

pinch of fresh thyme leaves

1 cup pitted black olives (optional)

2 pounds spaghetti

1 cup grated parmigiano or manchego

In a wide saute pan on low heat, saute onions, garlic, and artichoke hearts in the olive oil until tender and gold in color. Add white wine and simmer for a few minutes. Add the tomatoes and simmer slowly, uncovered, for about 1 hour, stirring occasionally. Add herbs and olives, simmer for a few more minutes, and taste for flavor.

Cook pasta in boiling salted water until al dente. Drain, reserving 1 cup of the cooking water.

Add cooked pasta to the sauce and cook on high heat to let flavors come together. Add some cooking water if needed. Sprinkle with cheese and serve with a drizzle of olive oil and fresh basil to garnish.

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.

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