williams-sonoma rustic italian

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This engaging, accessible everyday Italian cookbook features 100 simple recipes highlighting fresh, seasonal ingredients. The recipes are divided into six chapters, which are organized by course. Author Domenica Marchettis lively voice shines through in the evocative text, which grounds us in place and season. The food is rusticloose and not perfectly composedand the recipes use familiar ingredients but are also modern, offering a subtle element of surprise through interesting flavor pairings and the use of a wide range of produce and Italian pantry stapes. There is a festive vibe to the recipes and textthis is food to share in a casual setting with family and friends. Wine pairings are offered for every recipe, adding to the convivial feeling of the book. Bring the bold and beloved flavors of Italy into your kitchen with this enticing collection of authentic dishes made modern. In these pages, author Domenica Marchetti shares her rich Italian heritage with an abundant array of simply prepared foods that embrace the seasons and celebrate traditional ingredients and techniques. The more than 100 recipes are organized by course, from antipasti such as crostini with tasty toppings and saffron-infused rice croquettes to dolci like pistachio gelato and plum-almond cake. In zuppe e insalate, discover soups and salads to match every occasion, such as hearty wild rice soup with porcini and escarole, a tomato-based Livorno-style fish stew, a simple salad of beets with blood oranges and fennel, and green beans tossed with ricotta salata and lemon. Youll also find dishes like spaghetti with summer squash and crispy speck, risotto with Prosecco and radicchio, and Roman-style pizza with spinach and olives. In pesce e carne, look for such favorites as Tuscan-style steak with crispy potatoes and roasted branzino with herbed farro. And, as in Italy, the vegetables here shine with little adornment in contorni like wine-braised broccoli rabe, spicy sauted kale and chickpeas, and oven-roasted endive. Wine-pairing suggestions and guides to Italian cheeses, salumi, and pantry staples round out this fresh take on home-cooked Italian fare. "This collection reflects how I cook at home. My favorite dishes to make for family and friends are uncomplicated onesrecipes that honor ingredients and the seasons, with a nod to my Italian heritage. Sample recipes: Antipasti Pickled Cauliflower with Chile Bread Crumbs Burrata with Roasted Peppers and Coppa Crostini with Spicy Broccoli Rabe and Pecorino Meatballs In Swiss ChardTomato Sauce Cambozola-Stuffed Dates Wrapped In Prosciutto Zuppe e Insalate Carrot and Winter Squash Soup with Pancetta Wild Rice Soup with Porcini and Escarole Tuscan Bread Salad with Caper Dressing Citrusy Shrimp and Calamari Salad Arugula with Figs, Honey, and Sovrano Cheese Pasta, Risotto, e Pizza Bucatini with Caramelized Onions Cavatelli with Zucchini Blossoms Fettuccine with Pistachio Pesto Baked Penne with Eggplant and Smoked Scamorza Prosecco Risotto with Radicchio Roman-Style Pizza with Spinach and Olives Individual Grilled Pizzas Pesce e Carne Clams with White Wine, Tomatoes, and Sausage Roasted Branzino with Herbed Farro Tuna-Stuffed Grilled Sardines Butterflied Chicken Roasted with Lemons Pork Rib Ragu with Polenta Tuscan-Style Steak with Crispy Potatoes Contorni Roasted Delicata Squash with Sage Asparagus and Asiago Gratin Balsamic-Braised Cippolini Onions Spicy Sauted Chickpeas with Kale Roasted Potato and Mushroom Strata Dolci Melon Granita with Basil Pistachio Gelato with Shaved Chocolate Vanilla Bean Panna Cotta with Roasted Rhubarb Shortbread Wedges with Rosemary Plum-Almond Cake Grilled Nectarines with Pecorino


Rustic Italia simple, authentic recipesfor everyday cooking

Domenica Marchetti

Rustic Italian simple, authentic recipesfor everyday cookingdomenica marchettimaren carusoPHOTOGRAPHY

ANTIPASTI antipasti 12 ZUPPE salads 44 E INSALATE soups & PASTA, RISOTTO E PIZZA pasta, risotto & pizza 76 PESCEmeat CARNE E 108 fish & CONTORNI sides 144 DOLCI desserts174

basic recipes 206 wine guide 208 salumi e formaggi guide 212 italian pantry staples 216 index220


pickled cauliflower with chile bread crumbs 17BURRATA, PEPERONI E COPPA


cambozola- stuffed dates wrapped in prosciutto 30BRUSCHETTA CON POMODORINI SUPPL DI RISO CON FONTINA

burrata with roasted peppers and coppa 18CROSTINI CON RAPINI PICCANTI CROSTINI CON PISELLI E MENTA

toasted bread with caramelized tomatoes and ricotta 33 fontina- stuffed saffron rice croquettes 34POLPETTE IN SUGO CON BIETOLA SPIEDINI DI POLLO E PRUGNE RICOTTA AL FORNO

toasts with spicy broccoli rabe and pecorino 21 toasts with sweet pea pure and mint 22CROSTINI CON PROSCIUTTO E FICHI

meatballs in swiss chard- tomato sauce 36 grilled chicken and plum skewers 38 baked ricotta with toasted pine nuts 39CROSTATA AL POMODORO FOGLIE DI SALVIA FRITTE

toasts with prosciutto, la tur, and figs 23 toasts with shrimp and fennel 24SPIEDINI DI GAMBERI


grilled shrimp and lemon skewers 27TORTINO DI VERDURA E FORMAGGIO

summer tomato tart with goat cheese 41 fried sage leaves with balsamic drizzle 42

beet green and parmesan tart 28CAPONATA ARROSTITA

grilled summer vegetables 29


1 cup (8 oz/250 g) jarred roasted red or yellow peppers, drained and sliced 2 tablespoons extra-virgin olive oil, plus more for drizzling 1 tablespoon aged balsamic vinegar 1 tablespoon minced fresh flat-leaf parsley

Fine sea salt 12 thin slices hot or sweet coppa 1 large ball (8 oz/250 g) burrata cheese Crostini (page 206) for servingSERVES 4

BURRATA , PEPERONI E COPPABURRATA WITH ROASTED PEPPERS AND COPPAIn a bowl, combine the roasted peppers, olive oil, vinegar, parsley, and 1/4 teaspoon salt and mix gently. Set aside. In a large, dry grill pan or frying pan over high heat, cook 6 slices of the coppa until browned on the bottom and the edges begin to curl, 12 minutes. Turn and cook until browned and curling on the second side, 12 minutes longer. Transfer to a plate. Repeat to cook the remaining coppa. Place the burrata in the center of a serving platter. Spoon the roasted pepper mixture around the cheese and arrange the coppa and crostini around the edges of the platter. Drizzle the cheese with additional olive oil, if desired, and serve.WINE SUGGESTION: A FULL-BODIED WHITE FROM FRIULI, SUCH AS THOSE FROM THE DISTRICTS COLLIO OR COLLI ORIENTALI DEL FRIULI

Burrata, a delicate ball of fresh mozzarella filled with curds and cream, is a remarkable experience all on its own. But I like to serve the cheese as part of an antipasti platter, with crostini, roasted peppers, and slices of grilled coppa.


roasted vegetable and farro soup 48ZUPPA DI CAROTE E ZUCCA


citrusy shrimp and calamari salad 63SPINACI CON SCALOGNE E PANCETTA

carrot and winter squash soup with pancetta 51CREMA DI PEPERONI ARROSTITI

spinach salad with pickled shallot and pancetta 64LENTICCHIE AL LIMONE E ROSMARINO INSALATA VERDE CON DATTERI

roasted bell pepper soup with sourdough croutons 52MACCHERONI SPEZZATI IN BRODO ZUPPA DI RISO SELVATICO

lentil salad with lemon- rosemary vinaigrette 65 butter lettuce with gorgonzola and dates 66INSALATA DI RUCHETTA CON FICHI

chicken soup with broken noodles and spinach 53 wild rice soup with porcini and escarole 54ZUPPA DI PESCE ALLA LIVORNESE

arugula with figs, honey, and sovrano cheese 69BARBIETOLE CON ARANCIA ROSSA

livorno fish stew 56PANZANELLA

beets with blood oranges and fennel 70

tuscan bread salad with caper dressing 57INSALATA TRICOLORE


string bean salad with ricotta salata and lemon 73INSALATA DI FARRO CON FINOCCHIO

tricolor salad with bresaola and ubriaco cheese 59INSALATA DI POMODORI

farro salad with fennel, endive, and hearts of palm 74

tomato salad with basil vinaigrette 60


1 large fennel bulb, cored and cut crosswise into slices about 1/2 inch (12 mm) thick, plus 1 tablespoon chopped fennel fronds 2 tablespoons extra-virgin olive oil Fine sea salt and freshly ground black pepper 1 lb (500 g) beets, peeled and quartered FOR THE VINAIGRETTE 2 tablespoons fresh blood orange juice 2 tablespoons red wine vinegar

2 tablespoons honey Fine sea salt and freshly ground black pepper1/4

cup (2 fl oz/60 ml) extra-virgin olive oil

3 blood oranges, peel and pith removed, cut crosswise into slices 1/4 inch (6 mm) thick1/4

red onion, thinly sliced


BARBIETOLE CON ARANCIA ROSSABEETS WITH BLOOD ORANGES AND FENNELPreheat the oven to 400F (200C). In a roasting pan, toss the fennel bulb slices with 1 tablespoon of the olive oil and sprinkle with salt and pepper. Cover with aluminum foil and roast for 20 minutes. Remove the foil and roast until tender and browned, about 20 minutes longer. In a separate roasting pan, toss the beets with the remaining 1 tablespoon olive oil and sprinkle with salt and pepper. Cover with aluminum foil and roast until tender, about 30 minutes. Meanwhile, make the vinaigrette: In a bowl, whisk together the orange juice, vinegar, honey, 1 teaspoon salt, and pepper to taste. Drizzle in the olive oil, whisking constantly until emulsified. Transfer the beets and fennel to a bowl. Drizzle with 23 tablespoons of the vinaigrette and toss gently to coat. Arrange the orange slices on a serving platter and scatter the onion on top. Drizzle with 23 tablespoons of the vinaigrette and sprinkle with salt and pepper. Spoon the beets and fennel on top and drizzle the remaining vinaigrette over them. Sprinkle with the chopped fennel fronds and serve.WINE SUGGESTION: A CRISP, DRY WHITE , SUCH AS GRILLO OR INZOLIA FROM SICILY

Around February, when Im yearning for the fresh flavors of summer, I make this salad. The jewel tones of roasted beets, the citrusy tang of the oranges, and the bite of red onion are a wonderful antidote to the winter doldrums.


bucatini with caramelized onions and pancetta 81FARROTTO CON PORCINI E PECORINO ORECCHIETTE CON LE ORTICHE


baked ziti with eggplant and smoked scamorza 95 free-form spinach lasagne with sausage 96FETTUCCINE CON PISELLI E PROSCIUTTO

risotto-style farro with porcini and pecorino 82 orecchiette with butter-braised nettles 85LUMACHE CON GAMBERI E POMODORI


lumache with shrimp, tomatoes, and garlic 86SPAGHETTI CON RICOTTA

whole-wheat penne with oil-cured tuna 101 prosecco risotto with radicchio 102 spring risotto with asparagus and fava beans 104PIZZA AL TAGLIO CON SPINACI PIZZETTE ALLA GRIGLIA

spaghetti with grated tomato sauce and ricotta 87SPAGHETTINI CON ZUCCHINE E SPECK CAVATELLI CON FIORI DI ZUCCA

spaghettini with summer squash and crispy speck 88 cavatelli with zucchini blossoms 91 trenette with pistachio pesto 92

roman-style pizza with spinach and olives 105 individual grilled pizzas 107



12 oz (375 g) stinging nettles Fine sea salt 2 tablespoons unsalted butter 2 tablespoons extra-virgin olive oil 3 cloves garlic, finely chopped 1 small fresh hot chile, minced, or a generous pinch of red pepper flakes

1 lb (500 g) dried orecchiette or other short, sturdy pasta3/4 cup (3 oz/90 g) freshly grated pecorino romano cheese


ORECCHIETTE CON LE ORTICHEORECCHIETTE WITH BUTTER-BRAISED NETTLESBring a large pot of water to a boil over high heat. Wearing gloves to prevent stinging, cut the tough stems off the nettles and rinse well. Using the gloves or tongs, place in the boiling water and blanch until wilted, 12 minutes. Drain and let cool, then chop coarsely. Fill the pot with fresh water. Salt generously and bring to a boil. While the water is heating, in a large saucepan over medium heat, melt the butter with the olive oil. Add the garlic and chile and stir to coat with the fat. Reduce the heat to medium-low and cook until the garlic is fragrant, 12 minutes. Add the nettles and 1 teaspoon salt. Using tongs, toss the greens to coat well. Reduce the heat to low, cover, and cook gently, stirring from time to time, until the greens are tender, about 10 minutes. Add the orecchiette to the boiling water and cook until al dente, about 8 minutes or according to the package directions. Drain, reserving about 1/2 cup (4 fl oz/ 125 ml) of the cooking water. Transfer the pasta to the pan with the greens and toss well to combine. Add a splash or two of the pasta-cooking water to loosen the sauce, if needed. Sprinkle half of the cheese over the pasta and toss again. Divide among 4 shallow bowls, garnish each serving with some of the remaining cheese, and serve.WINE SUGGESTION: SOAVE , A DRY WHITE FROM THE VENETO

I never thought Id be able to make this dish, which hails from the Italian countryside, in my own kitchen, but happily, nettles are now available at many farmers markets come spring.

PESCEmeat CARNE E fish &ZU