Cristina's of Sun Valley

Cristina's of Sun Valley

by Cristina Cook
     
 

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. She draws

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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. She draws upon her memories and experiences of growing up in rural Tuscany, where her family recipes have been passed down from one generation to the next. Now enthusiastic customers will finally be able to prepare more than 75 favorites such as Hungarian Mushroom Soup, San Francisco Airport Salad, and Artichokes with Tomato & Shallot Topping, or enjoy Bread & Tomatoes, Limoncello, and Bacelli & Pecorino—dishes rich in tradition and fresh in their approach.

“Cristina brings her sense of classic Italian cooking and sophistication to bear on all that she touches, and her superb restaurant is a rare treat in these mountains.”

—Jann Wenner, Editor and Publisher, Rolling Stone

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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

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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.

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