The Italian Family Kitchen Authentic Recipes That Celebrate Homestyle Italian Cooking

by Santaguida, Eva; Alexander, Harper

• ISBN13: 9781577154327
• ISBN10: 1577154320
• Format: Hardcover
• Copyright: 2024-09-17
• Publisher: Rock Point

Summary

Learn the secrets of authentic Italian home cooking, passed down through generations, love, and a passion for good food, as you cook your way through 100 comforting recipes.

Distilling the episodic knowledge Eva Santaguida and Harper Alexander share on their popular Italian cooking YouTube channel, Pasta Grammar (@PastaGrammar), The Italian Family Kitchen shares how to make uncompromisingly authentic Italian recipes while also putting the food into the greater context of the Italian culinary landscape.

Learn how to make favorite classics, discover new and surprising dishes, acquire hands-on Italian kitchen skills, get actionable tips on how to source the right ingredients or find substitutes, and learn how to put it all together into memorable, lifestyle-fitting meals. ?In The Italian Family Kitchen you'll find:
 

• 100 straightforward, delicious, and comforting recipes from all over Italy
• Recipes organized by course, including Fritti (fried appetizers and street food), Bread and Pizza, Ragù, Pasta, Riso (rice), Secondo (second courses), Contorno (side dishes), and Dolce (desserts) ?
• Basic recipes for making fresh egg and semolina pastas, potato gnocchi, simple tomato sauce, and besciamella
• How to stock your Italian kitchen?
• Stunning photography throughout?

Experience the real food of Italy, just as a lucky guest would witness in a family kitchen in Italy.

Author Biography

Evelina (Eva) Santaguida was born and raised in Calabria, Italy. She learned how to cook in the best environment possible: a small Italian village where no restaurant survives because everyone’s Nonna is the best chef in town! Cooking remained her passion as she started her own Italian Language School in Umbria before meeting and marrying her American husband, Harper Alexander, and moving to the United States with him.

Harper Alexander worked as a cinematographer in Hollywood before meeting Eva. She immediately started sharing the food of her country with him, and he was shocked at just how different (and better!) it was from the “Italian” food he thought he knew. A passion for food runs in his family. Besides himself being a master of North Carolina–style barbecue, his father, Max Alexander, who lives in Rome, was a contestant on MasterChef Italia and has been dubbed “the most famous American in Italy” by Italian newspapers.

Table of Contents

The Basics

Antipasto, Primo, Secondo, Contorno e Dolce: The Italian Menu Explained

The Basic Italian Pantry

Tools of the Trade

How to Make Fresh Egg Pasta

How to Make Fresh Semolina Pasta

How to Use a Pasta Machine

How to Cook Pasta

How to Make Potato Gnocchi

How to Make a Simple Tomato Sauce

How to Make Besciamella

How to Fry at Home

 

Fritti - Fried Appetizers and Street Food

Frittelle di Zucchine - Fried Zucchini Fritters

Crocchette di Riso - Rice Croquettes

Crocchette di Patate - Potato Croquettes

Supplì - Roman Stuffed Rice Croquettes

Arancini - Sicilian Stuffed Rice Balls

Montanarina - Miniature Fried Pizza

Calamari Fritti - Fried Squid

Baccalà Fritto in Pastella - Fried Salted Cod

 

Bread and Pizza

Basic Bread

Ciabatta - Panini Sandwich Bread

Focaccia Genovese - Simple Focaccia Bread with Olive Oil and Salt

Focaccia Barese - Potato Focaccia Bread with Tomatoes and Olives

Grissini - Breadsticks

Pizza alla Napoletana - Neapolitan Margherita Pizza

Pizza Toppings

Calzone - Stuffed Pizza

Sfincione Palermitano - Sicilian Thick-Crust Pizza

 

Ragù

Ragù alla Bolognese - Minced Meat Ragù

Ragù alla Napoletana -  Neapolitan-Style Meat Ragù

Ragù alla Genovese - Beef and Onion Ragù

Sugo di Spuntature e Salsicce - Pork Ribs and Sausage Ragù

Tocco de Funzi - Vegetarian Mushroom Ragù

 

Pasta

Pasta alla Carbonara - Egg, Cheese and Guanciale Pasta

Cacio e Pepe - Cheese and Pepper Pasta

Bucatini all’Amatriciana - Tomato and Guanciale Pasta

Pasta alla Puttanesca - Pasta with Anchovies, Capers, Olives and Tomatoes

Pasta e Fagioli - Calabrian-Style Pasta with Cannellini Beans

Orecchiette alle Cime di Rapa - Pasta with Broccoli Rabe

Pasta alla Norma - Fried Eggplant and Tomato Pasta

Pappardelle ai Funghi - Fresh Pappardelle Pasta with Mushrooms

Trenette al Pesto - Pasta with Pesto, Potatoes and Green Beans

Busiate con Pesto alla Trapanese - Sicilian Pesto Pasta

Ciciari e Tria - Apulian-Style Pasta with Chickpeas

Pasta e Patate - Neapolitan Pasta with Potatoes

Penne alla Boscaiola - Creamy Mushroom Pasta

Spaghetti alle Vongole - Spaghetti with Clams

Ravioli Ricotta e Spinaci - Spinach and Ricotta Ravioli in Butter and Sage Sauce

Frittata di Pasta - Pasta and Egg Omelette

Pasta al Forno - Baked Pasta

Cannelloni - Baked, Stuffed Pasta Rolls

Gnocchi alla Sorrentina - Baked Gnocchi, Tomato Sauce and Mozzarella

Lasagna alla Bolognese - Bologna-Style Lasagna

Minestrone - Mixed Vegetable Soup with Ditalini Pasta

 

Riso - Rice

Insalata di Riso - Cold Rice Salad

Risotto alla Milanese - Saffron Risotto

Risotto ai Funghi - Mushroom Risotto

Risotto al Pomodoro - Tomato Risotto

Risotto al Parmigiano - Cheese Risotto

Risotto agli Asparagi - Asparagus Risotto

Risotto con la Zucca - Squash Risotto

Risotto al Salto - Pan-Fried Leftover Risotto

Risi e Bisi - Venetian Rice and Peas

Timballo di Riso - Calabrian Baked Rice

 

Secondo - Second Courses

Parmigiana di Melanzane - Eggplant Parmigiana with Tomato Sauce and Mozzarella

Pollo e Patate al Forno - Baked Chicken and Potatoes

Polpette al Sugo - Meatballs in Tomato Sauce

Salsicce con Cime di Rapa - Calabrian Sausages with Broccoli Rabe

Braciole - Stuffed Meat Rolls

Agnello al Forno alla Lucana - Basilicata-Style Roasted Lamb

Trippa alla Romana - Roman-Style Tripe in Tomato Sauce

Polpettone - Italian Stuffed Meatloaf

Ossobuco alla Milanese - Veal Shanks in White Wine Sauce

Saltimboca alla Romana - Veal Cutlets with Prosciutto and Sage

Costoletta alla Milanese - Fried Veal Chop

Carne alla Pizzaiola - Beef Cutlets Braised in Tomato Sauce

Brasato di Manzo al Vino Rosso - Roast Beef in Red Wine Sauce

Spezzatino con le Patate - Beef and Potato Stew

Orata all’Acquapazza - Sea Bream with Cherry Tomatoes and Olives

Pesce Spada alla Siciliana - Sicilian Swordfish Steak

Calamari Ripieni - Squid Stuffed with Breadcrumbs and Cheese

Polpo alla Luciana - Neapolitan Octopus in Tomato Sauce with Crusty Bread

 

Contorno - Side Dishes

Pomodori Arrosto - Baked Tomatoes

Peperonata - Bell Peppers in Tomato Sauce

Caponata di Melanzane - Sicilian Sweet and Sour Eggplant Ratatouille

Verdure Grigliate - Simple Grilled Vegetables

Verdure Gratinate - Breaded Baked Vegetables

Zucca in Agrodolce - Pan-Fried Squash with Vinegar and Mint

Fagiolini alla Pugliese - Apulian Green Beans in Tomato Sauce

Fagioli alla Toscana - Tuscan Cannellini Beans

Asparagi alla Parmigiana - Cheesy Baked Asparagus

Cicoria Ripassata - Stir-Fried Chicory with Garlic and Peperoncino

Insalata Pantesca - Sicilian Potato Salad

Insalata di Pomodoro - Tomato and Onion Salad

Insalata di Finocchi, Arance e Olive Nere - Fennel, Orange and Olive Salad

Dolce - Desserts

Tiramisù - Ladyfinger Layer Cake with Coffee and Mascarpone Custard

Cannoli Siciliani - Fried Shells Stuffed with Sweet Ricotta

Cantucci - Tuscan Biscotti Cookies

Paste di Mandorla - Sicilian Almond Cookies

Struffoli - Fried Dough Balls Glazed in Honey

Pastiera Napoletana - Neapolitan Easter Pie

Torta della Nonna - Custard Pie with Pine Nuts

Torta di Mele di Sant'Orfeo - Umbrian Apple Cake

Crostata di Marmellata - Fruit Jam Tart

Zuppa Inglese - Trifle with Sponge Cake, Custard and Alchermes Liquor