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athering more than 230 recipes and drawing from each of Italy’s 20 regions,
Cooking With Giovanni Caboto explores the best in traditional Italian
cuisine. Passed down from generation to generation and taste-tested in the
kitchens of the Caboto Club, Cooking With Giovanni Caboto will both expand your culi-
nary horizons and lead you to discover a new world of regional Italian cooking.
With more than 250 colour photographs.
$34.95 CAD / $34.95 USD
COOKING / CULINARY ARTS
www.biblioasis.com
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C O O K I N G W I T H G I O V A N N I C A B O T O
C O O K I N G W I T H
GIOVANNI CABOTO
EDITED BY
GIACINTO PIAZZA
PHOTOGRAPHED BY
MAURO CHECHI
BIBLIOASIS
Copyright © Giovanni Caboto Club, 2012
Photographs © Mauro Chechi, 2012
Allrightsreserved.Nopartofthispublicationmaybereproducedor
transmitted in any form or by any means, electronic or mechanical,
including photocopying, recording, or any information storage and
retrievalsystem,withoutpermissioninwritingfromthepublisherora
licencefromTheCanadianCopyrightLicensingAgency(AccessCopy-
right). For an Access Copyright licence, visit www.accesscopyright.ca
or call toll free to 1-800-893-5777.
Library and Archives Canada Cataloguing in Publication
Cooking with Giovanni Caboto / the Giovanni Caboto Club
; edited by Giacinto Piazza ; photographed by Mauro Chechi.
Includes index.
ISBN 978-1-926845-97-5
1. Cooking, Italian. 2. Cookbooks. I. Piazza, Giacinto, 1951-
II. Giovanni Caboto Club
TX723.C65 2012 641.5945 C2012-905076-8
PRINTED AND BOUND IN CANADA
CONTENTS
Foreword . . . . . . . . . . . . . . . . . . 8 and Herbs) Risotto con Pesce Persico . . . . . . . . . 78
Pasta Carbonara . . . . . . . . . . . . . . 45 (Risotto with Perch)
Introduction . . . . . . . . . . . . . . . . 9 Coniglio alla Casalinga Bellunese. . . . . . 46 Pizzoccheri . . . . . . . . . . . . . . . . 79
(Homestyle Rabbit) (Buckwheat Flour Pasta)
Lasagna di Nonna Elena . . . . . . . . . . 11
Selvaggina alla Cacciatora . . . . . . . . . 47 Nervitt con L’Erbasalvia. . . . . . . . . . 80
(Nonna Elena’s Lasagna)
(Wild Game – Hunters Style) (Calf’s Nerves with Sage)
Minestra di Fagioli con Muset alla
Paradello . . . . . . . . . . . . . . . . . 81
Contadina . . . . . . . . . . . . . . . . . 13
FRIULI-VENEZIA GIULIA (Apple Omelette)
(Puréed Bean Soup with Muset –
Finocchi in Pentola . . . . . . . . . . . . . 50
Peasant-Style)
(Fennel in a Pan) PIEMONTE
Pasta Mare e Monte . . . . . . . . . . . . 15
Melanzane alla Parmigiana . . . . . . . . . 51 Uova Ripiene con Acciughe . . . . . . . . 84
(Pasta with Seafood and Mushrooms)
(Eggplant Parmesan) (Stuffed Eggs with Anchovies)
The Basic Pizza . . . . . . . . . . . . . . . 17
Insalata di Fagioli. . . . . . . . . . . . . . 52 Acciughe al Verde . . . . . . . . . . . . . 85
Cestino di Formaggi . . . . . . . . . . . . 19
(Bean Salad) (Anchovy, Garlic, Parsley, Chili Spread)
(Asiago and Parmigiano-Reggiano
Cheese Bowls) Crespe di Zucchine . . . . . . . . . . . . . 53 Pinzimonio Ortaggi . . . . . . . . . . . . 86
(Zucchini Crepes) (Italian Raw Vegetable Antipasto)
TRENTINO ALTO-ADIGE Insalata Tiepida di Lenticchie e Trota Fonduta Piemontese . . . . . . . . . . . 87
Stracciatella. . . . . . . . . . . . . . . . . 22 Salmonata . . . . . . . . . . . . . . . . . 54 (Piedmont Cheese Fondue)
(Egg-drop Soup) (Warm Lentils and Trout Salad) Minestra di Noci . . . . . . . . . . . . . 88
Minestrone D’Orzo. . . . . . . . . . . . . 23 Scaloppine di Patate . . . . . . . . . . . . 55 (Walnut Soup)
(Pearl Barley Soup) (Scalloped Potatoes) La Bagna Caoda . . . . . . . . . . . . . . 89
Minestra di Trippa . . . . . . . . . . . . . 24 Risotto con Valeriana o Spinaci. . . . . . . 56 (Anchovy and Garlic Dip)
(Tripe Soup) (Risotto with Herbs) Vitel Tonné . . . . . . . . . . . . . . . . 90
Zuppa di Pane della Val D’Ultimo . . . . . 25 Rotolo di Pasta e Spinaci e Ricotta . . . . . 57 (Cold Braised Veal)
(Flatbread Soup) (Pasta Rolls Stuffed with Spinach and Vin Brulé . . . . . . . . . . . . . . . . . 92
Tortel di Patate. . . . . . . . . . . . . . . 26 Ricotta Cheese) (Mulled Wine)
(Potato Pie) Conchiglie Ricotta e Spinaci al Forno . . . 58 Zucchine in Carpione . . . . . . . . . . . 93
Risotto con Funghi . . . . . . . . . . . . . 27 (Baked Pasta Shells with Spinach (Fried, Marinated Zucchini)
Ricotta Filling)
(Mushroom Risotto) Involtini di Cavolo Verza . . . . . . . . . 94
Strangolapreti . . . . . . . . . . . . . . . 28 Patate in Tecia . . . . . . . . . . . . . . . 60 (Swiss Chard Pork Rolls)
(Potato Salad)
(Spinach Gnocchi) Zuppa di Pane. . . . . . . . . . . . . . . 95
Cappuccio in Umido . . . . . . . . . . . . 29 Spezzatino di Carne . . . . . . . . . . . . 61 (Bread Soup)
(Beef Stew)
(Stewed Cabbage with Meat)
Bocconcini di Pollo in Camicia . . . . . . . 62 VALLE D’AOSTA
Canederli . . . . . . . . . . . . . . . . . . 30
(Chicken Thighs Wrapped in Pancetta) Costolette di Vitello alla Valdostana. . . . 98
(Bread Balls)
Insalata di Riso . . . . . . . . . . . . . . . 63 (Veal Cutlets with Fontina Cheese and
Spezzatino e Polenta . . . . . . . . . . . . 32
(Rice Salad) Truffles)
(Beef and Pork Stew with Polenta)
Asparagi Marinati e Prosciutto . . . . . . . 64 Zuppa Paysanne. . . . . . . . . . . . . . 99
Coniglio alla Trentina con Polenta . . . . . 33
(Marinated Asparagus and Prosciutto) (The Peasant’s Rich Soup)
(Rabbit with Polenta)
Spinaci in Casseruola . . . . . . . . . . . . 65 Tagliatelle Funghi e Noci . . . . . . . . . 100
VENETO (Spinach Casserole) (Tagliatelle with Mushrooms and
Risotto e Asparagi . . . . . . . . . . . . . 36 Umido alla Regina . . . . . . . . . . . . . 66 Walnuts)
(Asparagus Risotto) (Regina’s Homemade Stew) Gnocchi di Zucca . . . . . . . . . . . . . 101
Pasta al Pesto . . . . . . . . . . . . . . . . 37 Umido . . . . . . . . . . . . . . . . . . . 68 (Pumpkin Gnocchi)
(Pasta with Parsley/Basil Pesto) (Polenta Lasagna) Involtini di Melanzane e Fontina . . . . . 102
(Rolled Eggplants with Fontina Cheese
Salsa con Fagioli alla Vicentina . . . . . . . 38
LOMBARDIA and Pancetta)
(Bean Salad)
Polenta Concia . . . . . . . . . . . . . . . 72 Filetto Carbonade . . . . . . . . . . . . . 103
Peperonata . . . . . . . . . . . . . . . . . 39
(Polenta with Two Cheeses) (Beef Fillet in Wine Sauce)
(Stewed Vegetables)
Risotto alla Milanese . . . . . . . . . . . . 73 Polenta Concia alla Valdostana . . . . . . 104
Fettucine Mare e Monte con Zafferano. . . 40
(Risotto with Saffron) (Polenta with Layered Cheeses)
(Fettuccine with Saffron)
Pesce in Carpione . . . . . . . . . . . . . 74 Involtini di Vitello di Fenis . . . . . . . . 105
Coscia di Tacchino alla Vicentina . . . . . 41
(Cod in Wine/Vinegar Sauce) (Stuffed Veal Rolls)
(Turkey Leg)
Bruscitt . . . . . . . . . . . . . . . . . . . 75 Funghi Ripieni . . . . . . . . . . . . . . 106
Risotto con Zucchine . . . . . . . . . . . . 42
(Beef Strips in Wine) (Stuffed Mushrooms)
(Risotto with Zucchini)
Cotolette alla Milanese . . . . . . . . . . . 76 Civet di Camoscio. . . . . . . . . . . . . 107
Vitello in Umido alla Bellunese. . . . . . . 43
(Veal Cutlets) (Wild Goat in Wine)
(Veal Stew)
Cassoeüla/Bottagio . . . . . . . . . . . . . 77
Fettuccine con Luganega, Funghi e Erbe
(Stewed Pork with Savoy Cabbage)
Aromatiche . . . . . . . . . . . . . . . . . 44
(Fettuccine, with Sausage, Mushrooms
EMILIA-ROMAGNA Topetti . . . . . . . . . . . . . . . . . . 145 Carciofi alla Romana . . . . . . . . . . . 181
Penne alla Boscaiola. . . . . . . . . . . . 110 (Stuffed Zucchini Flowers) (Artichokes Roman Style)
(Penne with Sausage and Porcini Risotto di Farro ai Funghi Secchi . . . . . 146 Linguine alle Nocciole e Rughetta. . . . . 182
Mushrooms) (Spelt Risotto with Dried Mushrooms) (Linguine with Hazelnuts and Arugula)
Triglia alla Livornese . . . . . . . . . . . 111 La Farinata . . . . . . . . . . . . . . . . 147 Peperoni di Magro . . . . . . . . . . . . 183
(Mullet in Tomato Sauce) (Polenta Bean Soup) (Stuffed Peppers without Meat)
Cappelletti in Brodo . . . . . . . . . . . 112 Coratella con Carciofi . . . . . . . . . . . 185
(Cappelletti in Broth) MARCHE (Lamb Innards with Artichokes)
Tartine alla Robiola . . . . . . . . . . . . 113 Passatelli . . . . . . . . . . . . . . . . . 150 Frittata di Asparagi . . . . . . . . . . . . 186
(Robiola Spread) (Passatelli Pasta/Soup) (Asparagus Omelette)
Gnocchi di Zucca al Semolino. . . . . . . 114 Calamari Ripieni . . . . . . . . . . . . . 151 Pomodori col Riso . . . . . . . . . . . . 187
(Semolina Pumpkin Gnocchi) (Stuffed Squid) (Tomatoes Stuffed with Rice)
Asparagi alla Panna . . . . . . . . . . . . 115 Vincisgrassi . . . . . . . . . . . . . . . . 152 Rapini Saltati . . . . . . . . . . . . . . . 188
(Creamy Asparagus) (Lasagna Marche) (Rapini)
Fettine al Pomodoro . . . . . . . . . . . 116 Costolette d’Agnello al Vino . . . . . . . 154 Pasta Carbonara alla Romana . . . . . . . 189
(Veal Cutlets in Tomato Sauce) (Lamb Chops with Wine) (Pasta with Pancetta and Eggs)
Baccalà Bolognese . . . . . . . . . . . . . 117 Brodetto di Pesce . . . . . . . . . . . . . 156
(Salted Cod Bolognese Style) (Fish Soup) ABRUZZO
Tagliatelle al Sugo di Piselli . . . . . . . . 118 Pasticciata . . . . . . . . . . . . . . . . . 157 Maccheroni con Zucchine (Aquilana) . . . 192
(Tagliatelle with Peas in Sauce) (Slow Cooked Eye of Round) (Macaroni with Zucchini and Saffron)
Involtini di Lucchesia . . . . . . . . . . . 119 Stoccafisso alla Marchigiana. . . . . . . . 158 Spaghettini con Acciughe . . . . . . . . . 193
(Zucchini Rolls in Tomato Sauce) (Salted Dry Cod) (Spaghettini with Anchovy Sauce)
Tagliatelle con Pesce alla Marchigiana . . 159 Agnello alle Olive . . . . . . . . . . . . . 194
LIGURIA (Tagliatelle with Fish) (Lamb Chops with Olives)
Farinata Genovese. . . . . . . . . . . . . 122 Risotto ai Gamberi . . . . . . . . . . . . 160 Baccalà con Patate. . . . . . . . . . . . . 195
(Chickpea Biscuits) (Risotto and Shrimp) (Salted Cod with Potatoes)
Zuppa di Cozze . . . . . . . . . . . . . . 123 Vitello Ubriaco . . . . . . . . . . . . . . 161 Ravioli Ripieni con Ricotta . . . . . . . . 196
(Mussel Soup) (Veal Steak in Wine) (Ricotta-filled Ravioli)
Polenta con Cavoli e Fagioli. . . . . . . . 124 Arrosto di Agnello. . . . . . . . . . . . . 197
(Polenta with Cabbage and Beans) UMBRIA (Roast Leg of Lamb)
Acciughe al Limone . . . . . . . . . . . . 125 Baccalà con Patate. . . . . . . . . . . . . 164 Melanzane alla Parmigiana . . . . . . . . 198
(Lemon-marinated Anchovies) (Salted Cod with Potatoes) (Eggplant Parmesan)
Polpettone di Zucchini . . . . . . . . . . 126 Carciofini Fritti . . . . . . . . . . . . . . 165 Pasta e Ceci . . . . . . . . . . . . . . . . 199
(Zucchini Loaf) (Fried Baby Artichokes) (Pasta and Chickpeas)
Trenette al Pesto . . . . . . . . . . . . . 127 Peperonata di Coniglio . . . . . . . . . . 166 Sogliole Abruzzese. . . . . . . . . . . . . 200
(Trenette with Pesto, Potatoes and (Rabbit with Stewed Vegetables) (Oven-Baked Sole)
Green Beans) Fegatelli . . . . . . . . . . . . . . . . . . 167 Pancotto. . . . . . . . . . . . . . . . . . 201
Riso con Zucchini al Forno . . . . . . . . 128 (Pork Liver with Bacon) (Bread Soup with Vegetables)
(Rice and Zucchini Casserole) Gobbi al Forno . . . . . . . . . . . . . . 168
Torta di Bietole . . . . . . . . . . . . . . 129 (Baked Artichoke Stems) MOLISE
(Swiss Chard Quiche) Carciofini Fritti . . . . . . . . . . . . . . 169 Sagne e Fagioli . . . . . . . . . . . . . . 204
Minestrone Genovese . . . . . . . . . . . 130 (Deep-fried Baby Artichokes) (Pasta Strips and Beans)
(Minestrone) Lasagna con Besciamella . . . . . . . . . 170 Pasta Ceci e Cozze . . . . . . . . . . . . 205
Foglie di Lattuga Ripiene in Brodo . . . . 131 (Lasagna with Besciamella Sauce) (Pasta with Chickpeas and Mussels)
(Stuffed Lettuce Leaves in Broth) Pomodori Ripieni . . . . . . . . . . . . . 171 Lessata del Primo Maggio . . . . . . . . . 206
Spigola al Sale . . . . . . . . . . . . . . . 132 (Stuffed Tomatoes) (Mixed Vegetables)
(Sea Bass Baked in Salt) Gnocchi di Patate . . . . . . . . . . . . . 172 Polpette “Cacio e Uova” . . . . . . . . . 207
(Potato Gnocchi) (Meatballs without the Meat)
TOSCANA
Pasta alla Aragosta . . . . . . . . . . . . 173 La Panonta . . . . . . . . . . . . . . . . 208
Minestrone di Farro della Garfagnana. . . 136 (Pasta with Lobster Claws) (4-Layer Sandwich)
(Minestrone with Spelt) Fiadone con la Verdura . . . . . . . . . . 210
Broccoli Romani . . . . . . . . . . . . . 137 LAZIO (Rolls Stuffed with Swiss Chard and
(Roman Broccoli) Fagioli con le Cotiche . . . . . . . . . . . 176 Anchovies)
Pappardelle con Ragù . . . . . . . . . . . 138 (Beans with Pork Skin) Patate Arracanate . . . . . . . . . . . . . 211
(Wide Fettuccine with Meat Sauce) Linguine Cacio e Pepe . . . . . . . . . . 177 (Potatoes with Oregano)
Ossobuco . . . . . . . . . . . . . . . . . 140 (Linguine with Cheese and Pepper) Pancetta e Fave . . . . . . . . . . . . . . 212
Crostini di Fegatini . . . . . . . . . . . . 142 Trippa alla Romana . . . . . . . . . . . . 178 (Fava Beans with Pancetta)
(Liver Pate) (Tripe Roman Style) Soffritto di Maiale. . . . . . . . . . . . . 213
Insalata di Farro . . . . . . . . . . . . . . 143 Gnocchi di Semolino alla Romana . . . . 179 (Fried Pork and Peppers)
(Spelt Salad) (Gnocchi with Semolina Flour) Cavati al Sugo . . . . . . . . . . . . . . . 214
Baccalà Marinato . . . . . . . . . . . . . 144 Coda di Vitello alla Vaccinara . . . . . . . 180 (Cavati Pasta with Pork Sauce)
(Marinated Salted Cod) (Oxtail) Brodo di Cardone . . . . . . . . . . . . . 215
(Cardoon or Artichoke Soup)
Polpette Ripiene con L’Uovo . . . . . . . 216 Gallina con Patate al Forno . . . . . . . . 251 Panadas . . . . . . . . . . . . . . . . . . 285
(Hard-boiled Egg Meatballs in Tomato (Roasted Chicken and Potatoes) (Sardinian Meat Pies)
Sauce) L’Acquasale . . . . . . . . . . . . . . . . 252 Anguilla al Pomodoro . . . . . . . . . . . 286
(Eggs, Bread, Onion Breakfast) (Freshwater Eel in Tomato Sauce)
PUGLIA
Orecchiette con Rafano . . . . . . . . . . 253 Sa Corda . . . . . . . . . . . . . . . . . 287
Orecchiette con Cime di Rapa . . . . . . 220
(Orecchiette with Horseradish) (Skewered Innards)
(Orecchiette with Broccoli Raab)
Peperoni Ripieni con Vino Cotto . . . . . 254
Pittule. . . . . . . . . . . . . . . . . . . 221 SICILIA
(Stuffed Peppers in Cooked Wine)
(Fried Caper Fritters) Pasta con le Sarde . . . . . . . . . . . . . 290
Patate Arrosto con Peperoni Secchi . . . . 255
Agnello al Forno con Patate . . . . . . . . 222 (Pasta with Sardines)
(Roasted Potatoes and Dried Peppers)
(Roasted Lamb with Potatoes) Risotto all’ Arancia . . . . . . . . . . . . 291
Minestrone Pugliese. . . . . . . . . . . . 223 CALABRIA (Risotto with Orange)
(Minestrone with Rapini) Rigatoni alla Silana . . . . . . . . . . . . 258 Crispeddi . . . . . . . . . . . . . . . . . 292
Braciole al Sugo . . . . . . . . . . . . . . 224 (Rigatoni Silana Style) (Anchovy Fritters)
(Stuffed Beef Rolls with Tomato Sauce) Salsicce e Rapini. . . . . . . . . . . . . . 259 Melanzane Parmigiana alla Siciliana . . . 293
Patate e Baccalà al Forno . . . . . . . . . 225 (Sausage and Rapini) (Sicilian Eggplant Parmesan)
(Oven-baked Cod and Potatoes) Zucchini o Fiori Fritti . . . . . . . . . . . 260 Pasta con Broccoli. . . . . . . . . . . . . 294
Spaghetti con Seppie e Piselli . . . . . . . 226 (Fried Zucchini Rounds or Flowers) (Penne with Broccoli)
(Spaghetti, Cuttlefish and Peas) Minestra di Funghi . . . . . . . . . . . . 261 Sarde a Beccafico . . . . . . . . . . . . . 295
Zuppa di Cozze alla Tarantina . . . . . . 227 (Mushroom Soup) (Stuffed Fresh Sardines)
(Mussel Soup) Polpette di Ricotta . . . . . . . . . . . . 262 Arancine Siciliane . . . . . . . . . . . . . 296
Orecchiette di Primavera-pasta Fredda . . 228 (Ricotta Balls) (Sicilian Rice Balls)
(Orecchiette with Vegetables) Zuppa di Patate con le Bietole . . . . . . 263 Couscous con Pesce . . . . . . . . . . . . 297
Cozze Piene alla Barese . . . . . . . . . . 229 (Potato Soup with Swiss (Couscous with Fish)
(Stuffed Mussels with Tomato Sauce) Chard/Spinach) Stufato di Agnello . . . . . . . . . . . . . 298
Bistecca alla Pizzaiola . . . . . . . . . . . 264 (Lamb Stew)
CAMPANIA
(Steak in Tomato Sauce) Bucatini con Melanzane. . . . . . . . . . 299
Melanzane al Funghetto. . . . . . . . . . 232 Zuppa di Lenticchie con Salsiccia . . . . . 265 (Bucatini Pasta with Eggplant)
(Eggplant Salad) (Lentil Soup with Sausage) Carciofi Ripieni con Carne . . . . . . . . 300
Pasta e Piselli . . . . . . . . . . . . . . . 233 Spaghetti con Fettine di Vitello . . . . . . 266 (Meat-stuffed Artichokes)
(Pasta and Peas) (Veal Fettine with Spaghetti) Cannoli Siciliani . . . . . . . . . . . . . 302
Peperoni con Olive e Capperi . . . . . . . 234 Insalata di Patate alla Paesana . . . . . . . 267 (Sicilian Cannoli)
(Roasted Peppers with Olives and (Cold Potato Salad) Baci . . . . . . . . . . . . . . . . . . . . 303
Capers)
Zuppa di Ceci . . . . . . . . . . . . . . . 268 (Italian Chocolates)
Lasagna con Polpette . . . . . . . . . . . 235
(Chickpea Soup) Tiramisu Classico . . . . . . . . . . . . . 304
(Lasagna with Meatballs)
Pittelli. . . . . . . . . . . . . . . . . . . 269 (Classic Tiramisu)
Frittata di Spaghetti . . . . . . . . . . . . 236
(Fried Potato Fritters) Antipasto Veneto . . . . . . . . . . . . . 305
(Spaghetti Frittata)
Polpette Calabrese con Sugo di Pomodoro 270
Insalata di Cavolfiore . . . . . . . . . . . 237 (Calabrese Meatballs in Tomato Sauce) Basic Procedures . . . . . . . . . . . . . . 306
(Cauliflower Salad)
Fagiolini al Pomodoro. . . . . . . . . . . 271
Pane e Pomodoro . . . . . . . . . . . . . 238 Conversion Tables . . . . . . . . . . . . . 309
(Long Flat Beans in Tomato Sauce)
(Crusted Bread with Tomatoes)
Pasta Frittata . . . . . . . . . . . . . . . 272 Glossary . . . . . . . . . . . . . . . . . . 310
Frittata . . . . . . . . . . . . . . . . . . 239
Baccalà in Salsa Marinara . . . . . . . . . 273
Salsa Bolognese . . . . . . . . . . . . . . 240
(Cod in Marinara Sauce) Acknowledgements . . . . . . . . . . . . . 312
(Bolognese Sauce)
Melanzane Ripiene . . . . . . . . . . . . 274
Panzarotti . . . . . . . . . . . . . . . . . 241 About the Editor. . . . . . . . . . . . . . 318
(Baked Stuffed Eggplant)
(Cheese Balls)
Pasta al Limone . . . . . . . . . . . . . . 242 SARDEGNA About the Photographer . . . . . . . . . . 319
(Lemon Pasta) Spaghetti con Carciofi e Bottarga . . . . . 278
Spaghetti con Vitello alla Pizzaiola . . . . 243 (Spaghetti with Artichokes and
(Spaghetti and Veal) Bottarga)
Zuppa Gallurese. . . . . . . . . . . . . . 279
BASILICATA
(Gallurese Soup)
Ravioli con Ricotta Dolce . . . . . . . . . 246 Zucchine Ripiene . . . . . . . . . . . . . 280
(Ravioli Stuffed with Sweet Ricotta) (Stuffed Zucchini)
Lasagna con Ricotta Dolce . . . . . . . . 247 Spaghetti di Mare al Zafferano . . . . . . 281
(Lasagna with Sweet Ricotta) (Spaghetti Seafood with Saffron)
Agnello al Morbido . . . . . . . . . . . . 248 Zuppa di Pesce Senza Spine . . . . . . . . 282
(Lamb with Sauce) (Boneless Fish Soup)
Cavatelli con Peperoni Arrostiti . . . . . . 249 Melanzane al Forno . . . . . . . . . . . . 283
(Cavatelli with Roasted Peppers) (Oven-roasted Eggplant)
Ciambotta. . . . . . . . . . . . . . . . . 250 Agnello al Forno. . . . . . . . . . . . . . 284
(Warm Vegetable Salad) (Roasted Lamb)
Foreword
MANYOFYOU,Iamsure,rememberwakingup than any other; another contributor, Remo Tortola
Sunday morning to incredible aromas com- from Molise, disagrees and argues that the tomatoes
ingfromthekitchen.Moreoftenthannot,Sunday, grown in the soil of his region have a better taste.
along with those other holidays, found Mom in the Theywouldinevitablyendtheirdiscussionwith“Va
kitchen preparing the afternoon meal that would be Bene!” Of course, they were both right and “it is
enjoyed after church. Whatever region of Italy you okay!”
are from, Italians share this one common belief: WhatbecameapparentisthatItaliansarejustas
Sundayisfamilytime.Whetheritiswithyourimme- passionateabouttheirfoodastheyareaboutfamily,
diate family or together with extended family, football(soccer)andpolitics.SometimesIamunsure
Sunday is a day to be shared with others. about which topic they are most passionate! One
We all have our own stories to tell when taking thing is for sure: gather two (you only need two) or
on a project that we can reflect on with family and more Italians, sit them down for a meal and let the
friends. I’ve never considered myself a great cook, fun begin.
though I am a passionate one; there is little doubt, The purpose of this book is to offer a gastro-
however, that working on this cookbook has nomicalregionalsurveyofItaliancuisine,colourfully
improvedmyculinaryskills.Learninghowtoprepare illustratedinover200recipesfromthehomesofour
and being able to taste a small portion of regional members, their families and friends.
Italiancuisineoverthepast18monthshastakenme I do hope you take the opportunity to try these
onanincrediblejourneythroughItalyfromwhichI recipes with your favourite bottle of Italian wine. A
will reap continual benefits. The production of this quickfinalnoteaboutwinepairingwithyourmeals:
bookwasaloveaffairwithfood,thoughIfacedmany winetastesbetterinthecompanyoffriendsandfam-
trials and challenges. ily. My belief: drink what you enjoy and not what
During the course of compiling these recipes, a youaretoldtopairitwith.Ifyourpalatesays,“Ilike
great deal of knowledge was gained about the many it,” then drink it!
variations of Italian cuisine. I learned that a simple
pasta dish with fresh tomato sauce will differ when Giacinto (Gino) Piazza,
prepared from one region to another. One of our Montallegro, Agrigento, Sicily
contributors, John Benotto from Veneto, states the (Editor and Chair)
tomatoes from his region make their sauce better
8
Introduction
ITALIANCOOKINGISANARTINITSOWNWAY. case,youshouldmeasure1cupoffreshparsley,then
Like a painter who adds an extra dab of this or chop it. In the second case, the parsley should be
that, changing the colour by degrees here and there, choppedfirst,andthenmeasured.Thebracketplace-
Italian cooking is similar. The way our mothers and ment changes the measuring technique.
grandmotherscookwithouteverneedingtomeasure Warm oil means placing the oil in the skillet or
is an art in itself. pot,turningontheheatandleavingitontheheatfor
Insayingthat,herearesomebasicthingstokeep 1to2minutes,untilyoucanfeelthewarmthofthe
inmindbeforeattemptinganyrecipe. oil.
Theveryfirststepincookingistoreadtherecipe After you have read the recipe, gather all the
all the way through, a few times, from beginning to ingredients, pots, pans, bowls, and measuring uten-
end. This way you will learn if you have all of the silsyouwillneed.Goslowlyanddouble-checkallthe
ingredients and tools on hand. You will also be able steps and ingredients.
tolookuptermsyoudonotunderstandsothecook- Thebodyoftherecipecontainstheinstructions
ing process flows smoothly. about combining, heating and cooking the ingredi-
Mostoftherecipesstartwiththeingredientlist, ents.
and the ingredients are normally listed in the order Cooking a recipe does not have to be compli-
theyareused,sometimesspecifyingthemainingredi- cated or confusing. Ensuring that you are familiar
ent first. with the recipe and its ingredients will make for a
Exactmeasurementsinsomeoftheserecipesare great meal and an enjoyable experience.
essential, though personal taste normally overrides
them. When a recipe calls for a tablespoon or tea- Now that you have the book, commit yourself to trying
spoon, we mean for you to use actual measuring all the recipes within the next year, while sipping your
utensils,notspoonsthatyouuseforeatingandserv- favourite glass of Italian wine, and add your personal
ing,thoughbyallmeansaddapinchhereandthereif touches as you go along.
you feel a recipe requires it.
Eventheorderofthewordsinaningredientlist Salute!
changesthepreparationoftherecipe.Forinstance,if Gino and Mauro
a recipe calls for 1 cup parsley (chopped fine), that is
differentfrom1cupfinelychoppedparsley.Inthefirst
9
