Italian Cookbook

[DanaSD]

What's your favorite Italian cookbook? Over the years I've been teaching myself to cook by focusing of a specialty (buying the cookbooks, ingredients, pans and gadgets) until I feel I've mastered the basics. I've been in an Asian phase for over a year now and want to move on to Italian (at the request of my SO).

[mightyh]

I like Marcella Cucina... interesting recipes, easy to follow, and yummy!

[emilycat]

I love Italy: The Vegetarian Table by Della Croce. First off, the book is beautifully photographed, and the format is just lovely. She wrote the cookbook in sort of the order of an Italian-course meal, starting with Antipasti, then Primi and Secondi, and she gives so many little anecdotes and insight from someone who has grown up and studied in the region. I've gleaned tons of information from that book -- and the dishes are positively delicious, and healthy at the same time, because she also lightens up on the olive oil and cheeses.

[hhcowgirl]

I have a book called Lean Italian Cooking by Anne Casale--the recipes are incredibly impressive for lighter fare. I also enjoy The Meatless Gourmet, which has an extensive Italian section.

[Ohioan]

I agree with hhcowgirl about Anne Casale's Lean Italian Cooking, and Casale also has one called Lean Italian Meatless Meals.

My three all-time favorites are:

Elodia Rigante, Italian Immigrant Cooking
Maria Lo Pinto, The Art of Italian Cooking (long out of print, alas)
Michele Scicolone, Savoring Italy (The Williams-Sonoma series)


I also like Jack Bishop's The Complete Italian Vegetarian Cookbook and Lynne Rosetto Kasper's The Italian Country Table

Cheers,
Phoebe

[This message has been edited by Ohioan (edited 01-16-2001).]

[Cindy]

Definitely Marcella Hazan - her books are great (but not low fat).

[SusanL]

You could call my Italian mother for recipes, I do! http://www.cookinglight.com/bbs/smile.gif Seriously,I would have to agree with Cindy that I love Marcella Hazan's Essentials of Classic Italian Cooking. The only downside is that it has hand drawn illustrations instead of photographs (I am a visual learner).
I plan to download this thread to use at the local library to checkout some of your recommendations! Great thread!
Oh, a great website is Cucina- hope that this helps http://www.cucina.italynet.com/default2.htm

[This message has been edited by SusanL (edited 01-17-2001).]

[Angelina]

Anything by Marcella Hazan..her recipes are the most authentic. I can actually recognize them as food I have had as a child. And they may not be specifically tailored for light cooking, but most of them are inherently healthy since they rely on fresh vegetables, olive oil and pasta!

Wow!! I made it! I'm a member! Yayyy!

[This message has been edited by Angelina (edited 01-17-2001).]

[emilycat]

A couple days ago I went to B&N to pore over the cookbook section, and bought The Complete Italian Vegetarian Cookbook that Phoebe recommended.(Am I an impulse buyer or what?) I've flipped through it, and I already love it! The red wine risotto is amazing (except I used sherry instead) and there are so many wonderful-looking recipes to try! (And none I have to skip over because they have meat in them! http://www.cookinglight.com/bbs/smile.gif

I also bought Sundays at Moosewood, which is going to be a lot of fun. It's divided by chapters according to various ethnicities and regions, and each one begins with a great introduction to the cultures and traditions of food and its preparation in that area. I'm so excited to start using it!

Emily

[Holly in KC]

I love Nick Stellino's cookbooks. My first was Glorious Italian Cooking. Besides a fantastic Ceasar Salad, I've made Pasta with Vodka; Pasta with Pancetta, Tomatoes and Onions; Chicken Fricasee (unbelievably good - the chicken is stuffed with sharp imported provolone and prosciutto); and Chicken Nuggets with Almonds (which I made for my fiance the first time I cooked dinner for him). Each recipe also has a short "story" from Stellino about its origin. I also recommend his next book, "Mediterranean Flavors" ... from this one: the Cannelloni with Prosciutto and Zucchini and the Chicken Cordon Bleu are both amazing.

[emilycat]

Okay, Holly, big favor...I've been trying for a while now to find a good pasta with vodka recipe. Could you pretty please http://www.cookinglight.com/bbs/biggrin.gif post it? Thanks so much!

Emily

[Holly in KC]

Emily:

Sorry for the LONG delay in responding. I haven't had much time lately to keep up with the board, and just saw your note. Here is the Pasta and Vodka recipe. I'm also posting the Canneloni recipe (it really is soooo good).

Pasta alla Vodka - Serves 4-6
3T olive oil
4 garlic cloves, thickly sliced
1/2 cup chopped pancetta (or bacon if not available)
1/4t salt
1/4t black pepper
1/4t red pepper flakes
1 1/2t chopped fresh rosemary
1T chopped fresh sage
1/2 cup vodka
1 1/2 cups tomato sauce
1 1/2 cups chicken stock
1 pound Penne
4T freshly grated Pecorino Romano

Bring water for the pasta to boil in a large pot.

Heat the oil in a large saute pan on med-high heat until sizzling, about 2 minutes. Saute the garlic, pancetta, salt pepper, red pepper flakes, rosemary and sage 2-3 minute, until the pancetta is beginning to brown. Stir in the vodka, scraping up any brown bits from the bottom of the pan. Cook for 2-3 minutes. Add the tomato sauce and chicken stock, stirring well. Bring to a boil, reduce the heat to med-low and cook, uncovered, for 15 - 20 minutes.
Cook the pasta in the boiling water until just tender. Drain well and return to the pot. Pour the sauce over the past and cook, stirring, over medium heat for 3 minutes, until the sauce has been abosorbed. Sprinkle the cheese over the pasta and mix well.
Nick's tip: The addition of fresh rosemary and sage adds a new dimension to this dish. Fell free to experiment with your favorite fresh hers or eliminate them altogether.
Holly's tip: I wrote the instructions as written in the book. However, I usually add the pasta to the sauce (rather than the other way around). Seems easier to me. Also... I ever so slightly under-cook the pasta, and let it finish in the sauce.

Canneloni with Prosciutto and Zucchini

12 canneloni shells
3T olive oil
4 medium zucchini, diced
8 garlic cloves, thickly sliced
1/4t red pepper flakes
1/2 onion, chopped
1/2t salt
1/4t black pepper
1/4 cup white wine
1/4 cup chicken stock
1 cup ricotta cheese (Holly note: part-skim works fine)
2/3 cup freshly grated Parmigiano Reggiano
3/4 cup chopped prosciutto
1/4 cup chopped fresh Italian parsely
2 Cups Tomato sauce
3/4 cup Bechamel Sauce (recipe follows)

Bring water too boil. Cook the cannelloni shells for 1/2 the time directed on the package. Drain and blace on a baking sheet to cool.

Preheat the oven to 400. Heat the olive oil in a large saute pan set on high heat until sizzling, about 2 minutes. Add the zucchini, garlic, red pepper flakes, onion, salt and pepper and cook about 8-10 minutes. Add the wine and chicken stock and boil until most of the liquid coods away, about 4-5 minutes. Place the zucchini mixture in a food rocessor with the ricotta, 1/3 cup of the Parmigiano Reggiano cheese, the prosciutto and the parley and process to a smooth consistency.

Transfer the filling to a piping bag with a large open tip. Place the tip in one end of the canelloni and fill halfway. Place the tip in the other end of the shell and finish filling (Holly note: I do not have a pastry bag, so I just filled the sheels with a spoon).

Pour 1 cup of the tomato sauce over the bottoms of a 9x13 inch backing dish or casserole. Place the filled cannelloni on top ofthe sauce. Pour the remaining tomato sauce over the cannelloni, top with the bechamel and sprinkle with the remaining Parmigiano Reggiano. Bake for 30-40 minutes. Remove from the oven and let sit for 10 minutes before serving.

Bechamel Sauce:
Makes 1 cup:
1 cup milk
1T butter
1T flour
dash of nutmet
In a large saucepan set on medium heat, warm the milk until steaming. In another sauce pan, melt the butter over medium heat. Whisk the flour into the melted butter to form a roux. Continue cooking for 2 minutes, stirring constatly. Do not et the flor brown. Remove the pan from the heat.

Add the nutmeg to the hot mile, then pour, a little at a time, into the warm roux, whisking vigorously to prevent lumps. When all the milk has been added, return the pan to medium heat and continue whisking until the sauce thickens, about 3 - 5 minutes.

You may prepare the sauce up to 2 hours ahead. Just rub the surface with a piece of butter to prevent a skin from forming and the sauce from drying out.

Hope you enjoy!

-Holly

[emilycat]

Holly,

Thanks so much for all that typing! It all looks wonderful! http://www.cookinglight.com/bbs/smile.gif

Emily

[deb]

Holly, I'm not sure if you are still in your Italian cooking mode but I was just looking at old posts and came across this one. I wanted to mention 2 books that I like. The first one is American Daughters of Columbus Cook Book, Kansas City Missouri. There are
some great Italian cooks in K.C. and many good recipes in this book. If you are interested, they usually have them at Scimeca's grocery (North East area of KC.) If
you want more info let me know. The other book I like is one that I just purchased recently. I have only tried a couple recipes from it so far but they have both been excellent. It is Rao's Cookbook by Frank Pellegrino. He owns an Italian restaraunt in NYC. Be aware that neither of these books are of the low fat variety.

[Holly in KC]

Deb -

Thanks for the cookbook suggestions!!!

I DO know Scimeca's (that is, if you are referring to the one just east of downtown). I'll have to make a point of stopping by this weekend to check out your suggestion! (p.s.: do you shop at Carollo's (SP?) Italian Grocery - in the River Market area? It is (in my opinion) THE place to buy italian meats & cheeses!!)

Thanks again for the suggestions!!

[deb]

I know the grocery store you are talking about but have never been there. My husband and I have been wanting to go there and see what they have....thanks for reminding me!