The Rose Pistola Cookbook: 140 Italian Recipes from San Francisco's Favorite North Beach Restaurantby Reed Hearon, Peggy Knickerbocker
When award-winning chef Reed Hearon decided to open his third restaurant in the historic North Beach section of San Francisco, he wanted to pay tribute to the cuisine of the Italian immigrants who settled there. He was immediately intrigued by a hardworking, hard-drinking barkeep named Rose Pistola who had been featured in journalist Peggy Knickerbocker's recently published article on the great cooks, or "Old Stoves," of North Beach. He asked Rose if he could name his new restaurant after her, to which she replied, "What's in it for me?" Reed's answer? A table anytime.
Now tables are hard to come by at Reed's wildly successful Rose Pistola restaurant. Hailed as "the best Italian restaurant in San Francisco" by the San Francisco Chronicle, Rose Pistola took the country by storm, winning the 1997 James Beard Award for Best New Restaurant, while Bon Appetit named it "One of the Year's Best New Restaurants."
The Rose Pistola Cookbook features 140 of this beloved restaurant's best dishes, which combine Old-World Italian spirit and innovative California cuisine. Each recipe has been simplified for the home cook, emphasizing readily available ingredients and straightforward step-by-step instructions. Only the freshest seasonal fruits, vegetables, and seafood are used in ingredient-driven dishes that simply burst with flavor: Shaved Artichokes with Fava Beans and Parmesan. Roasted Beets with Ricotta Salata and Arugula. Wood-Oven Baked Goat Cheese and Roasted Pepper Pizza. Skillet-Roasted Mussels. Crisp Salmon with Fennel and Tapenade. Lamb Shanks with Peas and Potatoes. Rustic Nectarine and Berry Tart.
Striking black-and-white photographs ofNorth Beach's farmers, fishermen, and other local residents accompany personal interviews, historical trivia, and colorful anecdotes about this exciting region. With gorgeous full-color food photographs and detailed information on techniques and ingredients, The Rose Pistola Cookbook brings the evocative flavors of North Beach into your kitchen.
- Broadway Books
- Publication date:
- Edition description:
- Product dimensions:
- 7.48(w) x 9.32(h) x 0.92(d)
Read an Excerpt
1 teaspoon kosher or coarse sea salt
1 garlic clove
1 cup flat-leaf parsley leaves
4 basil leaves
1/2 cup extra virgin olive oil
1/2 cup hazelnuts, toasted and peeled
The method for making this stunning sauce is much the same as for making a basil pesto. We recommend making it in a mortar, but a mini food processor works as well. Serve with Lasagnette of Artichokes, Wild Mushrooms, and Hazelnut Pesto.
Place the salt and garlic in a mortar or mini food processor and pound or blend together. Add the parsley leaves a few at a time, pounding or pulsing as you go. Add the basil leaves and pound or pulse until they are well incorporated. Add the olive oil and blend with the pestle or process in the food processor. Add the hazelnuts and just bruise them in the mortar or coarsely chop in the processor, breaking them up a bit while you combine them with the other ingredients.
I gallon whole milk
1/4 cup lemon juice
Kosher or sea salt
Makes about 2 cups (1/2 pound)
It is so easy to make whole-milk ricotta cheese in just a few hours. When the cheese is ready, simply unmold from the cheese cloth, sprinkle with a little salt, and store, covered, in the refrigerator until you are ready to serve it. Try it on pizzas, toast with jam, or in the Roasted Sweet Peppers with Ricotta.
Heat the milk with the lemon juice in a stainless steel or other nonreactive pot over medium-low heat only until the curds separate from the whey; do not let the milk scorch.
Line a colander with three layers of cheesecloth. Pour the mixture into the colander. Bring theends of the cheesecloth together and tie them securely with kitchen twine. Tie the twine to a wooden spoon handle. Rest the spoon with the cheesecloth over a deep bowl. Depending on the consistency you desire, allow the bag to hang for 2 to 3 hours in the refrigerator. The longer you leave it, the stiffer the curds will become.
When it is ready, unmold the cheese. Season with salt and store in an airtight container in the refrigerator for 3 days. You might also season the ricotta with minced chives or green garlic, cracked black pepper, and a little olive oil.
and post it to your social network
Most Helpful Customer Reviews
See all customer reviews >