Lucinda's Rustic Italian Kitchen
128
Lucinda's Rustic Italian Kitchen
128eBookDigital Original (Digital Original)
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Overview
Even the writing has an irresistibly Italian flavor in this cookbook by Lucinda Scala Quinn. She presents fifty-two delicious, easy-to-prepare Italian recipes from her childhood and her extensive travels throughout Italy. Included are drinks such as the Aranciata Cocktail and Handmade Cappuccino; Bruschetta Pomodoro and Grilled Calamari appetizers; pasta dishes including Rigatoni with Rapid Ragu and Linguini with Clams; recipes for Pizza Margherita, Risotto Milanese, Osso Buco, and Veal Piccatta; and mouthwatering desserts to top off your meal. Mangia!
“Along with plenty of color beauty shots by Quentin Bacon, Quinn’s book demonstrates that even at its very humblest, Italian cooking yields extraordinary flavors.” —Publishers Weekly
Product Details
| ISBN-13: | 9780544187221 |
|---|---|
| Publisher: | Houghton Mifflin Harcourt |
| Publication date: | 09/01/2018 |
| Sold by: | Barnes & Noble |
| Format: | eBook |
| Pages: | 128 |
| Sales rank: | 131,938 |
| File size: | 68 MB |
| Note: | This product may take a few minutes to download. |
About the Author
Read an Excerpt
CHAPTER 1
DRINKS AND APPETIZERS
Aranciata Cocktail Fruit and Fresh Herb Carafe Handmade Cappuccino Roasted Peppers Bruschetta Pomodoro Miniature Meatball Panini Tuna Gremolata Dip Pancetta Frittata Prosciutto with Fresh Fruit Grilled Calamari
ARANCIATA COCKTAIL
MAKES 3 SERVINGS
I developed this cocktail out of love for San Pellegrino's outstanding sparkling natural orange beverage, Aranciata, which is an essential ingredient for this mix — substitutes simply don't taste the same. One must also have a bottle of angostura bitters on hand which is a liquid mixture of aromatic herbs, roots and plants, often called for to flavor drinks. This drink became an instant hit in my house and my husband named it the "Cindacious," now affectionately referred to only as a "Dacious."
1 lime, cut in 6 wedges Several dashes angostura aromatic bitters
* Fill three 12-ounce glasses to the top with ice. Squeeze a wedge of lime over the ice in each glass, leaving the squeezed rind in the glass. Shake a generous dash of bitters over the ice. Pour 1½ ounces of rum into each glass. Fill each glass to the top with the Aranciata and stir vigorously. Garnish with an additional wedge of lime and serve.
FRUIT AND FRESH HERB CARAFE
MAKES 6 SERVINGS
One day while dining at one of my favorite Tuscan restaurants, I mentioned to the chef, Cesare Casella, that I'd remembered having a drink in Italy where fruit was crushed with herbs to which liquor and Prosecco sparkling wine was added. He wasted no time going behind the bar to make a batch, saying that he'd always had such a drink which he called "Carafe" on the menu of his family's restaurant, Vipore, in Lucca, Italy. This is my version of what Cesare made for me that day. Choose the freshest, ripest available fruit.
4 cups fresh fruit, such as sliced peaches or strawberries
* In a large pitcher, place the fruit, sugar and basil. Using a wooden spoon, crush the mixture until it forms a rough mash. Stir in the vodka. Just before serving, pour the Prosecco over the mixture and serve immediately over ice. Garnish with a sprig of fresh basil.
HANDMADE CAPPUCCINO
MAKES 1 LARGE MUG
This is how I have my coffee every morning. While I've used excellent home espresso machines, nothing is better to me than this handmade method. All it requires is a stovetop espresso pot, which is available at most housewares stores for under twenty dollars. I've also tried dozens of coffees and find Illy brand espresso, fine grind, to be the tastiest for this method. I haven't figured out why, but some milk foams better than others and it doesn't depend on fat content so don't give up if you don't get a good foam — just try a different brand.
8 ounces water
* Pour the water into the bottom chamber of the stovetop espresso pot. Fill the filter basket which fits over the water with the coffee, tamping down gently. Place on the stovetop burner over medium-low heat. Watch carefully and remove from the heat as soon as the intense boiling has stopped, about 2 minutes. It is complete when all the water has boiled through the filter into the top part of the pot.
* Meanwhile, place the milk in a 16-ounce coffee mug. Heat in the microwave until hot but not starting to bubble on the sides. (Alternatively, you may heat the milk on the stovetop in a small pan, then transfer to a mug.)
* Hold the handle of a small 4-inch whisk between the palms of both hands. Put the whisk in the hot milk and twirl rapidly back and forth until foam appears on the top, about 20 seconds. Pour the coffee into the mug. Sweeten if desired and serve immediately.
ROASTED PEPPERS
MAKES 6 TO 8 SERVINGS
This is one of the recipes that all three of my brothers and our dad make often, although I think we all make them slightly differently. The next generation of family cooks is already in training, assisting in the peeling, cleaning and eating. Most often these versatile peppers are served before the meal with cheese and sopressata salami. Try serving them as a side dish for roasted meats, mixed with sautéed potatoes or used in any egg dish, be it frittata, scrambled or tucked under the yolk of a one-eye egg on toast. Choose peppers without blemishes or wrinkled skin, as they will be fresher and therefore much easier to peel.
4 fresh red bell peppers, can use yellow or orange instead or a combination
* If using a gas stove, turn the stovetop burner flame to medium-high. Place a pepper directly into the flame and heat until charred and black on all sides, turning with tongs to complete. Immediately place the pepper into a paper or plastic bag and allow to sit for 15 to 20 minutes, and repeat with the remaining peppers. Alternatively, slice peppers in half lengthwise, remove the seeds and core and lay cut side down on a rimmed baking sheet. Place under a preheated broiler and watch carefully until the skin is charred, rotating the baking sheet if necessary for even cooking. Remove from the oven, cover peppers with foil on the pan, let sit for 15 to 20 minutes, and proceed as directed.
* Scrape off the charred skin from the peppers; it should come off easily. Slice the peppers lengthwise into ½inch strips. (I believe my brothers stop here and simply combine the pepper strips with the oil, garlic, salt and serve. You may too.)
* Heat the olive oil and garlic in a large skillet over medium heat until it begins to bubble but not brown, about 30 seconds. Add the peppers and salt; reduce the heat to low and cover. Cook gently until the peppers reach the desired tenderness, 5 to 8 minutes. Taste for salt. Serve as desired (see Headnote). The peppers will keep, covered, in the refrigerator for up to 1 week.
BRUSCHETTA POMODORO
MAKES 6 APPETIZER SERVINGS (20 PIECES)
This is the favorite snack of my third-born boy, Luca. When the whole extended family gathers together to prepare a meal, the children pitch in to help make the tomato topping, which can be prepared without a knife by simply ripping the tomatoes and basil by hand into the bowl. The adults and children eat every last bit up before supper. Use the freshest and best possible tomatoes. The tomato mixture can also be tossed with cooked pasta for a fresh sauce.
One 8-inch loaf round Italian bread, cut in half crosswise, and cut into 10 slices per side
* Preheat the oven to 450°F. Set the oven rack in the top part of the oven.
* Place sliced bread on rimmed baking sheets. Cook 10 minutes or until lightly toasted. Flip bread and toast 5 more minutes.
* Meanwhile, in a medium-size bowl, place the olive oil, tomatoes, basil, 3 crushed garlic cloves, salt and pepper. Stir to combine.
* Rub the 3 halved garlic cloves, cut side down, over every piece of toasted bread. Spoon a couple tablespoons of tomato mixture over each piece of toast and serve immediately.
MINIATURE MEATBALL PANINI
MAKES 8 TO 10 APPETIZER SERVINGS (56 PIECES)
My non-Italian mom made these for us every Christmas, so I think of them as Rose's sandwiches. She served them as appetizers and we used to eat them like peanuts. When I referred to them as Rose's Mini Meatball Sandwiches on television, my Italian father phoned to say, rather indignantly, "Those are your grandmother's sandwiches." But, it was mom who made them a family staple for our generation. Bake the cut-off crusts separately for a delicious chef's treat. You can prepare, bake, cool, freeze and then store them in an airtight plastic bag. Just thaw and reheat at 325°F for 12 minutes.
1 loaf thin-sliced white bread, such as Pepperidge Farm
* Preheat the oven to 350°F.
* In a food processor or blender, process the ends of the loaf of bread to fine breadcrumbs, about ½ cup. Set the remaining bread aside.
* In a large bowl, combine the olive oil, meat, egg, cheeses, parsley, garlic, oregano, thyme, salt, pepper and breadcrumbs. Mix with your hands to combine well.
* Roll the meat mixture into 1-inch balls and reserve on a baking sheet. Lay 2 slices of bread on work surface. Butter one side of each piece. Place 4 meatballs on the buttered surface of the slice of bread. Top with a second slice of bread, buttered side down, and press firmly to adhere. Use a serrated knife to cut the crusts from the bread. Bake the crusts separately for a "chef's treat." Cut the sandwich into 4 equal squares. Transfer to a parchment-lined, rimmed baking sheet. Repeat with the remaining meatballs and bread. This process can be done assembly-line style, lining up slices of buttered bread and assembling a number at a time. Prepare 2 baking sheets at a time if possible.
* Bake for 15 to 20 minutes or until golden brown. Repeat, if necessary, until all sandwiches are cooked. Remove from the pan and cool. Serve slightly warm.
TUNA GREMOLATA DIP
MAKES 6 TO 8 SERVINGS
I was pleasantly surprised to find this in my grandmother's recipe file. Oddly, she called it Gremolata and noted it as a "vegetable dip." Until then, I'd only seen the word gremolata used to reference a garnish of parsley, lemon and garlic traditionally used with Osso Buco. But, like so many things, who knows how this word became Nonny's title for a tuna dip? It's like a smooth tuna salad but without mayonnaise and with quintessential Italian flavorings. Use your favorite canned tuna or splurge on the imported olive oil-packed tuna from Sicily, which is available in specialty food shops. The dip keeps well for a few days refrigerated. Nonny suggested serving this with fresh celery, radishes and carrots but I also like to offer thin, crispy crackers.
1 (7-ounce) can tuna, preferably packed in olive oil,
* Place the tuna in a blender or food processor and pulse to break it up. Turn on low speed and add the olive oil, lemon juice, onion, parsley, garlic, capers, salt and pepper, one at a time, until they are thoroughly combined and the mixture is smooth. Place in a small bowl and serve with fresh-cut vegetables or crackers on the side.
PANCETTA FRITTATA
MAKES 4 MEAL SERVINGS, OR 8 TO 10 APPETIZER SERVINGS
A frittata is an Italian-style omelet — started on the stovetop and finished in the oven. Serve it for brunch with an arugula salad or as a light supper. If cut in 1½-inch squares it makes a perfect appetizer. If you have it — a well-seasoned cast-iron skillet is the perfect choice for the transfer from stovetop to oven to table.
6 slices pancetta (about 2 ounces), thinly sliced
* Preheat the broiler.
* Place the pancetta in a 10-inch cast-iron pan or ovenproof nonstick skillet over high heat. Fry until crisp, about 2 minutes per side. Pour off any excess fat. Meanwhile, beat the eggs and water together until foamy. Position the meat evenly around the pan and pour the egg mixture over the pancetta. Reduce the heat to medium and cook for 1 to 2 minutes, swirling the eggs around the pan as it begins to cook.
* Transfer the pan to the broiler and cook until the eggs begin to set, about 2 minutes longer. Place the cheese slices around the frittata and return to the broiler. Broil until cheese is melted and bubbly, from 30 seconds to 1 minute. Remove from the oven and sprinkle with parsley, basil and pepper. Cut as desired and serve immediately.
PROSCIUTTO WITH FRESH FRUIT
MAKES 8 SERVINGS
This classic combination of salty prosciutto with sweet cool melon is a refreshing way to start any meal. I like to use different kinds of fruits depending on what is the freshest available offering. Using a selection of different colored and textured melons is also very beautiful. For bite-sized hors d'oeuvres, cut the fruit into small pieces, wrap each piece with prosciutto, cut to size and serve with toothpicks.
1 medium-size ripe melon, peeled and cut into 8
* Cut the fruit into the desired size. Squeeze the halved citrus over all the fruit. Crack freshly ground pepper over it, if desired. Place a piece on each plate and lay the prosciutto over each piece of fruit, cutting to size if necessary. Serve a wedge of citrus on the side.
GRILLED CALAMARI
MAKES 4 APPETIZER SERVINGS
Calamari is one of the simplest things to cook as long as you follow this adage: cook really fast or really slow. Anything in between and the texture is too chewy. Get your fishmonger to clean the calamari and then all you have to do is wash, dry and slice it. Serve this in a big bowl as a part of an antipasti spread or on its own in small serving bowls.
¼ cup extra-virgin olive oil
* In a serving bowl, whisk together the olive oil, lemon juice and salt. Stir in the garlic and whole oregano sprigs.
* Heat a grill pan over high heat. (Alternatively, you can cook the squid on the grill.) When very hot, add the squid and char each side for 1 minute. Remove from the pan and slice crosswise into ¼-inch rings, including the tendrils. Add the squid to the lemon sauce. Crack freshly ground pepper over and serve immediately.
CHAPTER 2PASTA
Spaghetti Pomodoro Fettuccine alla Carbonara Gnocchi with Pesto Pesto Fusilli with Broccoli Bucatini Puttanesca Rigatoni with Rapid Ragu Mostaccioli Amatraciana Linguine with Clams
SPAGHETTI POMODORO
MAKES 4 TO 6 SERVINGS
This is the most basic, standby meal in our household since everything is in the pantry. Growing up we had versions of sauce that cooked for hours or contained onions and other herbs. After experimenting, I settled on my own pared-down recipe in Italy years ago when we were staying in a little farmhouse on top of the hill in Pedona di Camaiore in Tuscany. When not cooking ourselves, we'd walk over to the only little restaurant in town called Il Soggiorno carrying our pasta serving bowl. There, they'd fill our bowl with the evening's special pasta and we'd head back home to eat so our then two-year-old firstborn boy, Calder, could sleep. The secret to their sauce is using just a few of the best ingredients cooked briefly. I use this sauce for lasagna, baked ziti or anytime a basic red sauce is required.
2 tablespoons extra-virgin olive oil, plus more for drizzling
* Bring a large pot of water to boil.
* Place the olive oil and garlic in a 2-quart saucepan over medium heat. Swirl the pan to coat the garlic with oil and heat until garlic sizzles but doesn't brown, about 30 seconds. Add the red pepper flakes and stir. Add the tomatoes, salt, black pepper and sugar and stir to combine. Bring to a boil and reduce the heat to a simmer. Cook for at least 20 minutes but no more than 30. Add the basil for last 5 minutes of cooking. Remove the basil before serving.
* Meanwhile, with 10 minutes to spare before the sauce is done, generously salt the boiling water. Add the pasta and cook until tender but slightly firm. Set the timer for 2 minutes less than the package instructions specify and taste for doneness. Drain the pasta and transfer it to a serving bowl. Toss with ½ cup of the sauce. For each serving, spoon on a little extra sauce, grated Parmesan cheese, a drizzle of olive oil and freshly ground pepper on top of the pasta.
(Continues…)
Excerpted from "Lucinda's Rustic Italian Kitchen"
by .
Copyright © 2007 Lucinda Scala Quinn.
Excerpted by permission of Houghton Mifflin Harcourt Publishing Company.
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Table of Contents
Acknowledgements.Introduction.
Notes to the Cook.
Drinks and Appetizers.
Aranciata Cocktail.
Fruit and Fresh Herb Carafe.
Handmade Cappuccino.
Roasted Peppers.
Bruschetta Pomodoro.
Miniature Meatball Paninni.
Prosciutto with Fresh Fruit.
Tuna Gremolata Dip.
Pancetta Frittata.
Grilled Calamari.
Pasta.
Spaghetti Pomodoro.
Fettuccini alla Carbonara.
Gnocchi with Pesto.
Pesto.
Bucatini Putanesca.
Fusilli with Broccoli.
Linguini with Clams.
Rigatoni with Rapid Ragu.
Mostaccioli Amatraciana.
Salad and Vegetables.
Luca’s Caesar Salad.
Pomodoro Salad.
Arugula Salad with Shaved Parmesan.
Baked Artichokes.
Carrots Agrodolce.
Spinach with Lemon.
Green Beans with Tomato and Basil.
Broccoli di Rape.
Tuscan Kale.
Saut‚ed Mushrooms.
Soup, Pizza and Savory Pies.
Minestrone.
Cannellini Bean Soup.
Stracciatella Soup.
Pizza.
Basic Pizza Dough.
Pizza Margarita.
Escarole Pizza.
Spinach and Ham Pie.
Polenta.
Risotto Milanese.
Chicken, Meat and Fish.
Chicken Milanese.
Roast Chicken with Herbs.
Pork Chops with Vinegar Sauce.
Beef Brocciole.
Polpette.
Veal Picatta.
Osso Buco.
Fish Fillet with Rosemary.
Grilled Shrimp with Salsa Verde.
Desserts.
Carolina’s Wine Taralli.
Aqualina’s Molasses Cookies.
Espresso Granita.
Macerated Oranges with Stuffed Dates and Pistachios.
Zabaglione with Fresh Peaches and Raspberries.