Italian Pure and Simple: Robust and Rustic Home Cooking for Every Day

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These family dishes are easy to make and delicious - their bold flavors will excite the palate while their simplicity will delight the cook! Author Cliff Wright understands hectic schedules, hungry stomachs, and the passion for homey Italian fare, and he proves that if you can turn on the stove, you can prepare a satisfying meal in no time. There are recipes for every part of the meal - enticing antipasti (like Ricotta and Hazelnut Fritters), deliciously filling meat and fish dishes (Sear-Crusted Thyme and White ...
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Overview

These family dishes are easy to make and delicious - their bold flavors will excite the palate while their simplicity will delight the cook! Author Cliff Wright understands hectic schedules, hungry stomachs, and the passion for homey Italian fare, and he proves that if you can turn on the stove, you can prepare a satisfying meal in no time. There are recipes for every part of the meal - enticing antipasti (like Ricotta and Hazelnut Fritters), deliciously filling meat and fish dishes (Sear-Crusted Thyme and White Pepper Steak; Grilled Salmon with Artichoke, Oyster, and Rosemary Sauce; Chicken with Three Onions), vegetables that are delightfully done (Panfried Yellow Peppers and Mushrooms) and refreshingly satisfying fruit desserts (Ripe Peaches in Rose Water Syrup). Then, of course, there's pasta - more than 65 recipes for pasta with vegetables (Spaghetti with Spinach, Raisins, and Pine Nuts), pasta with cheese (Cavatelli with Creamy Cheese Fondue), pasta with meat (Penne with Roasted Chestnuts and Grilled Sausage), and pasta with seafood (Linguine with Garlicky Fried Oysters). But that's not all - Cliff lets you know what to stock in your pantry and what to look for in ingredients, and how to cook it all the Italian way. With just a little planning, a meal of Fettuccine with Ham and Warm Goat Cheese, Roasted Country Bread, and Broccoli and Roasted Red Bell Peppers can be on the table in no time. From Lentil Minestrone to Flank Steak with Walnut Pesto, from Grilled Tuna and Salsa Verde to Spinach and Fresh Ricotta Gratinate, Italian Pure and Simple emphasizes fresh ingredients, quick preparation, and lots of taste. If you love Italian food but don't think you have the time it takes to prepare it, grab the pasta, crush some garlic, steam those vegetables, and jump into this book. It's that simple.
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Editorial Reviews

Publishers Weekly - Publisher's Weekly
Wright (Grill Italian; Lasagne) offers 150 recipes that enable home cooks with other lives and jobs to prepare hearty meals in often less than half an hour. First insisting on the use of fresh ingredients, Wright employs helpful sidebars to explains how crucial components of a dish (e.g., basil, pine nuts, peppers) are best utilized and whether they can be preserved. Most of the recipes are pasta-based, and can serve as substantial and diverse piatti unicie, or one-platter meals, for those who cook with one eye on the clock. Spaghetti with Spinach, Raisins and Pine Nuts can be made quickly and served after tossing from a bowl; with saffron added, it can be piled into a baking dish, covered with bread crumbs and popped briefly into a hot oven for a varied presentation. Wright brings to the table diverse meat dishes that are not heavy (Mezze Ziti with Pancetta, Prosciutto, Pistachios, and Peas; Linguine with Grilled Pork Chops and Oregano Flower Buds), and such seafood recipes as Broiled Shark with Pesto Trapanese, a mix of basil, almonds, tomatoes and olives. Chapters on Antipasti, Soups, Rice, and Vegetable Side Dishes explain how the family cook can add an extra dimension to round out a meal. In an introductory note about seeking out fresh ingredients, Wright argues that even his mother who lives in a "gastronomically challenged" region of Florida can find pine nuts and pancetta at her local Winn-Dixie. (Feb.)
Library Journal
The author of Grill Italian (LJ 2/15/96) presents more of the recipes he cooks for family and friends, the majority of them pasta dishes, although there is a chapter on antipasti and "other little foods" and some other light main courses. These are casual dishes, often more Italian in spirit than strictly authentic; the headnotes and sidebars, however, include lots of information on Italian cooking and ingredients. Italian cookbooks abound, but if you can use another "quick and easy" one, Wright's offers a nice assortment of recipes.
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Product Details

  • ISBN-13: 9780688153069
  • Publisher: HarperCollins Publishers
  • Publication date: 2/28/1998
  • Edition description: 1 ED
  • Edition number: 1
  • Pages: 282
  • Product dimensions: 8.31 (w) x 8.24 (h) x 1.03 (d)

Read an Excerpt

Mushroom Frittata

The rich taste of this frittata comes from the dark, meaty, earthy tasting portobello mushroom.
MAKES 1 SERVING
——-
2 tablespoons extra-virgin olive oil
1 portobello mushroom cap, any size, thinly sliced
3 large eggs, beaten until frothy
Salt to taste
2 tablespoons freshly grated Parmesan cheese
Finely chopped fresh parsley leaves (optional) for a garnish
——-

1. Preheat the broiler.

2. Heat the olive oil in a nonstick omelet pan over medium-high heat and cook the mushroom until moist and dark looking, about 8 minutes, stirring frequently. Pour in the eggs, add salt, and sprinkle the cheese on top. Once the bottom sets, 30 seconds to 1 minute remove from the burner and place under the broiler until the top sets, another 30 seconds to 1 minute.

3. Remove, slide the frittata onto a plate, folding it over if desired, and serve with a sprinkle of parsley

Copyright ) 1998 by Clifford A. Wright

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