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Williams-Sonoma Rustic Italian
Williams-Sonoma Rustic Italian
Domenica Marchetti
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 desserts
174
basic recipes 206 wine guide 208 salumi e formaggi guide 212 italian pantry staples 216 index
220
ANTIPASTI antipasti
CAVOLFIORE PICCANTE
DATTERI RIPIENI
toasted bread with caramelized tomatoes and ricotta 33 fontina- stuffed saffron rice croquettes 34
POLPETTE 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 22
CROSTINI CON PROSCIUTTO E FICHI
meatballs in swiss chard- tomato sauce 36 grilled chicken and plum skewers 38 baked ricotta with toasted pine nuts 39
CROSTATA AL POMODORO FOGLIE DI SALVIA FRITTE
toasts with prosciutto, la tur, and figs 23 toasts with shrimp and fennel 24
SPIEDINI DI GAMBERI
summer tomato tart with goat cheese 41 fried sage leaves with balsamic drizzle 42
18 ANTIPASTI
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 serving
SERVES 4
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.
INSALATA DI MARE
lentil salad with lemon- rosemary vinaigrette 65 butter lettuce with gorgonzola and dates 66
INSALATA DI RUCHETTA CON FICHI
chicken soup with broken noodles and spinach 53 wild rice soup with porcini and escarole 54
ZUPPA DI PESCE ALLA LIVORNESE
70 ZUPPE E INSALATE
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 pepper
1/4
3 blood oranges, peel and pith removed, cut crosswise into slices 1/4 inch (6 mm) thick
1/4
SERVES 46
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.
baked ziti with eggplant and smoked scamorza 95 free-form spinach lasagne with sausage 96
FETTUCCINE CON PISELLI E PROSCIUTTO
risotto-style farro with porcini and pecorino 82 orecchiette with butter-braised nettles 85
LUMACHE CON GAMBERI E POMODORI
whole-wheat penne with oil-cured tuna 101 prosecco risotto with radicchio 102 spring risotto with asparagus and fava beans 104
PIZZA AL TAGLIO CON SPINACI PIZZETTE ALLA GRIGLIA
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
SERVES 4
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.
clams with white wine, tomatoes, and sausage 113 roasted branzino with herbed farro 114
roasted rabbit with rosemary, sage, and thyme 128 pork rib rag with polenta 131
sliced tuna with eggplant salad and oregano oil 117 mussel stew with fennel gremolata 118
CAPESANTE CON SALSA VERDE
pork scaloppine with marsala and porcini 132 florentine meatloaf with pecorino and wine 133
BISTECCA CON PATATE CROCCANTI
panfried scallops with salsa verde 121 tuna-stuffed grilled sardines 122
SARDINE ALLA GRIGLIA CON TONNO SOGLIOLA IMPANATA IN PADELLA POLLO ARROSTO AL LIMONE POLLO CON OLIVE E LIMONE
sliced steak with garlic -sauted artichokes 136 abruzzese - style lamb skewers 139
COSTOLE DAGNELLO ALLA BRACE COSTOLE DI MAIALE IN PADELLA
sole fillets with hazelnut bread crumbs 124 butterflied chicken roasted with lemons 125 chicken thighs with green olives and lemon 127
grilled lamb chops with herb-almond pesto 140 pan-seared pork chops with meyer lemon 143
2 cups (2 oz/60 g) lightly packed fresh flat-leaf parsley leaves 2 imported Italian or Spanish anchovy fillets 1 clove garlic, coarsely chopped
1/2
1/2
cup (4 fl oz/125 ml) extra-virgin olive oil, plus 2 tablespoons 1 cup (5 oz/155 g) unbleached all-purpose flour 1 lb (500 g) sea scallops, small side muscles removed
1 tablespoon capers, rinsed and drained Fine sea salt and freshly ground black pepper 1 tablespoon red wine vinegar
SERVES 4
I used to make this recipe with skate wings, but skate populations have declined precipitously due to overfishing. I now substitute sea scallops, which have a similar sweet, nutty flavor that pairs perfectly with this piquant sauce.
CONTORNI sides
ZUCCA AL FORNO CON SALVIA
sauted mixed peppers with basil and balsamic 153 balsamic-braised cippolini 154
SFORMATO DI FAGIOLINI CARCIOFI CON LE FAVE
roasted potato and mushroom strata 166 tomato-braised romano beans with basil 167
ENDIVIA ROSSA AL FORNO
baked green bean custard 155 sauted artichokes and fava beans 156
SAUT DI CAVOLO NERO E CECI
sauted kale with pancetta and onion 171 beet gratin with fontina and walnuts 172 winter squash crostata with young pecorino 173
156 CONTORNI
Juice of 2 lemons 4 large artichokes 2 tablespoons extra-virgin olive oil 4 oz (125 g) pancetta, cut into 1/4 -inch (6-mm) dice 2 cloves garlic, very thinly sliced
1/2
Fine sea salt and freshly ground black pepper 1 cup (5 oz/155 g) shelled, blanched, and peeled fava beans 2 tablespoons finely chopped fresh flat-leaf parsley
SERVES 4
Fresh artichokes, both green and purple, start to appear in the Italian markets in March; they are arranged in beautiful piles and look like giant bouquets of flowers. Choose artichokes that feel heavy for their size and have tightly layered leaves.
DOLCI desserts
GRANITA DI MELONE
spiced ricotta ice cream with macerated berries 183 frozen strawberry -yogurt mousse 184 poached pears with mascarpone cream 185
PANNA COTTA AL RABARBARO
honey - mascarpone cheesecake with sour cherries 195 lemon - chocolate olive oil cake 196
NETTARINE ALLA GRIGLIA FICHI AL FORNO CON BALSAMICO
baked figs with balsamic honey and black pepper 199 grilled nectarines with pecorino and honey 200
MERINGHE ALLA NOCCIOLA
200 DOLCI
14 /
cup (3 oz/90 g) wildflower or other full-flavored honey, such as star thistle, summer thistle, or mesquite 1 tablespoon salted butter teaspoon aniseed, crushed
4 ripe but firm nectarines, halved and pitted Small wedges of pecorino romano cheese for serving
SERVES 4
14 /
Grilling nectarines concentrates the fruits sweetness and imparts an earthy, almost savory flavor that pairs perfectly with a salty hard cheese and spiced honey, as in this summery dessert recipe.
220 INDEX
INDEX 221
INDEX
A
Abruzzese-Style Lamb Skewers, 139 Almonds Grilled Lamb Chops with Herb-Almond Pesto, 140 Plum-Almond Cake, 190 Antipasti, list of, 12 Apricot-Blackberry Tart, Free-Form, 193 Artichokes Sauted Artichokes and Fava Beans, 156 Sliced Steak with Garlic-Sauted Artichokes, 136 Arugula with Figs, Honey, and Sovrano Cheese, 69 Asparagus Spring Asparagus and Asiago Gratin, 150 Spring Risotto with Asparagus and Fava Beans, 104
B
Baked Figs with Balsamic Honey and Black Pepper, 199 Baked Green Bean Custard, 155 Baked Red Endive with Tomatoes and Pancetta, 168 Baked Ricotta with Toasted Pine Nuts, 39 Baked Ziti with Eggplant and Smoked Scamorza, 95 Balsamic-Braised Cipollini, 154 Basic Egg Pasta Dough, 206 Basic Tomato Sauce, 207 Beans and lentils Baked Green Bean Custard, 155 Lentil Salad with Lemon-Rosemary Vinaigrette, 65 Roasted Vegetable and Farro Soup, 48 Sauted Artichokes and Fava Beans, 156 Spicy Sauted Kale and Chickpeas, 159 Spring Risotto with Asparagus and Fava Beans, 104 String Bean Salad with Ricotta Salata and Lemon, 73 Tomato-Braised Romano Beans with Basil, 167 Beef Florentine Meatloaf with Pecorino and Wine, 133 Sliced Steak with Garlic-Sauted Artichokes, 136 Tricolor Salad with Bresaola and Ubriaco Cheese, 59 Tuscan-Style Steak with Crispy Potatoes, 135 Beet Gratin with Fontina and Walnuts, 172 Beet Green and Parmesan Tart, 28
Beets with Blood Oranges and Fennel, 70 Free-Form Blackberry-Apricot Tart, 193 Branzino, Roasted, with Herbed Farro, 114 Breads and toasts Baked Ricotta with Toasted Pine Nuts, 39 Burrata with Roasted Peppers and Coppa, 18 Crostini, 206 Toasted Bread with Caramelized Tomatoes and Ricotta, 33 Toasts with Prosciutto, La Tur, and Figs, 23 Toasts with Shrimp and Fennel, 24 Toasts with Spicy Broccoli Rabe and Pecorino, 21 Toasts with Sweet Pea Pure and Mint, 22 Tuscan Bread Salad with Caper Dressing, 57 Broccoli rabe Toasts with Spicy Broccoli Rabe and Pecorino, 21 White WineBraised Broccoli Rabe with Olives, 163 Broth, Chicken, 207 Bucatini with Caramelized Onions and Pancetta, 81 Burrata with Roasted Peppers and Coppa, 18 Butterflied Chicken Roasted with Lemons, 125 Butter Lettuce with Gorgonzola and Dates, 66
C
Cakes Lemon-Chocolate Olive Oil Cake, 196 Marsala Pound Cake with Dried Fruit Compote, 204 Plum-Almond Cake, 190 Calamari and Shrimp Salad, Citrusy, 63 Cambozola-Stuffed Dates Wrapped in Prosciutto, 30 Carrot and Winter Squash Soup with Pancetta, 51 Cauliflower, Pickled, with Chile Bread Crumbs, 17 Cavatelli with Zucchini Blossoms, 91 Cheese. See also Ricotta Arugula with Figs, Honey, and Sovrano Cheese, 69 Baked Green Bean Custard, 155 Baked Ziti with Eggplant and Smoked Scamorza, 95 Beet Gratin with Fontina and Walnuts, 172 Beet Green and Parmesan Tart, 28 Burrata with Roasted Peppers and Coppa, 18 Butter Lettuce with Gorgonzola and Dates, 66
Cambozola-Stuffed Dates Wrapped in Prosciutto, 30 Fontina-Stuffed Saffron Rice Croquettes, 34 Free-Form Spinach Lasagne with Sausage, 96 Grilled Nectarines with Pecorino and Honey, 200 Grilled Summer Squash Parmesan, 160 guide to, 212214 Honey-Mascarpone Cheesecake with Sour Cherries, 195 Individual Grilled Pizzas, 107 Poached Pears with Mascarpone Cream, 185 Roman-Style Pizza with Spinach and Olives, 105 Spring Asparagus and Asiago Gratin, 150 String Bean Salad with Ricotta Salata and Lemon, 73 Summer Tomato Tart with Goat Cheese, 41 Toasts with Prosciutto, La Tur, and Figs, 23 Toasts with Spicy Broccoli Rabe and Pecorino, 21 Tricolor Salad with Bresaola and Ubriaco Cheese, 59 Tuscan Bread Salad with Caper Dressing, 57 Winter Squash Crostata with Young Pecorino, 173 Cheesecake, Honey-Mascarpone, with Sour Cherries, 195 Chicken Butterflied Chicken Roasted with Lemons, 125 Chicken Broth, 207 Chicken Soup with Broken Noodles and Spinach, 53 Chicken Thighs with Green Olives and Lemon, 127 Grilled Chicken and Plum Skewers, 38 Chocolate Chocolate-Dipped Hazelnut Meringues, 203 Lemon-Chocolate Olive Oil Cake, 196 Pistachio Ice Cream with Shaved Chocolate, 180 Ricotta and Bittersweet Chocolate Crostata, 194 Citrusy Shortbread Wedges with Rosemary, 189 Citrusy Shrimp and Calamari Salad, 63 Clams with White Wine, Tomatoes, and Sausages, 113 Coppa and Roasted Peppers, Burrata with, 18 Crostini, 206
D+E
Dates Butter Lettuce with Gorgonzola and Dates, 66 Cambozola-Stuffed Dates Wrapped in Prosciutto, 30 Desserts, list of, 174 Eggplant Baked Ziti with Eggplant and Smoked Scamorza, 95 Sliced Tuna with Eggplant Salad and Oregano Oil, 117 Endive Baked Red Endive with Tomatoes and Pancetta, 168 Farro Salad with Fennel, Endive, and Hearts of Palm, 74 Escarole Escarole and Olive Tart, 164 Wild Rice Soup with Porcini and Escarole, 54
Free-Form Spinach Lasagne with Sausage, 96 Fried Sage Leaves with Balsamic Drizzle, 42 Frozen Strawberry-Yogurt Mousse, 184 Fruit. See also specific fruits Marsala Pound Cake with Dried Fruit Compote, 204
G
Grains. See Farro; Polenta; Rice Green beans Baked Green Bean Custard, 155 String Bean Salad with Ricotta Salata and Lemon, 73 Greens. See also specific greens Grilled Chicken and Plum Skewers, 38 Grilled Lamb Chops with Herb-Almond Pesto, 140 Grilled Nectarines with Pecorino and Honey, 200 Grilled Shrimp and Lemon Skewers, 27 Grilled Summer Squash Parmesan, 160 Grilled Summer Vegetables, 29
Chicken Thighs with Green Olives and Lemon, 127 Grilled Shrimp and Lemon Skewers, 27 Lemon-Chocolate Olive Oil Cake, 196 Lentil Salad with Lemon-Rosemary Vinaigrette, 65 Pan-Seared Pork Chops with Meyer Lemon, 143 Lentil Salad with Lemon-Rosemary Vinaigrette, 65 Livorno Fish Stew, 56 Lumache with Shrimp, Tomatoes, and Garlic, 86
M
Marsala Pound Cake with Dried Fruit Compote, 204 Meat. See Beef; Lamb; Pork; Rabbit; Veal Meatballs in Swiss ChardTomato Sauce, 36 Meatloaf, Florentine, with Pecorino and Wine, 133 Melon Ice with Mint and Basil, 179 Meringues, Chocolate-Dipped Hazelnut, 203 Mousse, Frozen Strawberry-Yogurt, 184 Mushrooms Pork Scaloppine with Marsala and Porcini, 132 Risotto-Style Farro with Porcini and Pecorino, 82 Roasted Potato and Mushroom Strata, 166 Wild Rice Soup with Porcini and Escarole, 54 Mussel Stew with Fennel Gremolata, 118
F
Farro Farro Salad with Fennel, Endive, and Hearts of Palm, 74 Risotto-Style Farro with Porcini and Pecorino, 82 Roasted Branzino with Herbed Farro, 114 Roasted Vegetable and Farro Soup, 48 Fennel Beets with Blood Oranges and Fennel, 70 Farro Salad with Fennel, Endive, and Hearts of Palm, 74 Mussel Stew with Fennel Gremolata, 118 Toasts with Shrimp and Fennel, 24 Fettuccine with Peas, Ricotta, and Prosciutto, 98 Figs Arugula with Figs, Honey, and Sovrano Cheese, 69 Baked Figs with Balsamic Honey and Black Pepper, 199 Toasts with Prosciutto, La Tur, and Figs, 23 Fish. See also Shellfish Livorno Fish Stew, 56 Roasted Branzino with Herbed Farro, 114 Sliced Tuna with Eggplant Salad and Oregano Oil, 117 Sole Fillets with Hazelnut Bread Crumbs, 124 Tuna-Stuffed Grilled Sardines, 122 Whole-Wheat Penne with Oil-Cured Tuna, 101 Florentine Meatloaf with Pecorino and Wine, 133 Fontina-Stuffed Saffron Rice Croquettes, 34 Free-Form Blackberry-Apricot Tart, 193
H+I
Ham. See Prosciutto; Speck Hazelnuts Chocolate-Dipped Hazelnut Meringues, 203 Sole Fillets with Hazelnut Bread Crumbs, 124 Herbs. See specific herbs Honey-Mascarpone Cheesecake with Sour Cherries, 195 Ice, Melon, with Mint and Basil, 179 Ice cream Pistachio Ice Cream with Shaved Chocolate, 180 Spiced Ricotta Ice Cream with Macerated Berries, 183 Individual Grilled Pizzas, 107 Italian pantry staples, 216219
N
Nectarines, Grilled, with Pecorino and Honey, 200 Nettles, Butter-Braised, Orecchiette with, 85 Nuts Beet Gratin with Fontina and Walnuts, 172 Chocolate-Dipped Hazelnut Meringues, 203 Grilled Lamb Chops with Herb-Almond Pesto, 140 Pistachio Ice Cream with Shaved Chocolate, 180 Plum-Almond Cake, 190 Sole Fillets with Hazelnut Bread Crumbs, 124 Trenette with Pistachio Pesto, 92
K
Kale Sauted Kale with Pancetta and Onion, 171 Spicy Sauted Kale and Chickpeas, 159
L
Lamb Abruzzese-Style Lamb Skewers, 139 Grilled Lamb Chops with Herb-Almond Pesto, 140 Lasagne, Free-Form Spinach with Sausage, 96 Lemons Butterflied Chicken Roasted with Lemons, 125
O
Olives Chicken Thighs with Green Olives and Lemon, 127 Escarole and Olive Tart, 164 Roman-Style Pizza with Spinach and Olives, 105
222 INDEX
INDEX 223
White WineBraised Broccoli Rabe with Olives, 163 Onions Balsamic-Braised Cipollini, 154 Bucatini with Caramelized Onions and Pancetta, 81 Oranges, Blood, with Beets and Fennel, 70
P
Pancetta Baked Red Endive with Tomatoes and Pancetta, 168 Bucatini with Caramelized Onions and Pancetta, 81 Carrot and Winter Squash Soup with Pancetta, 51 Sauted Kale with Pancetta and Onion, 171 Spinach Salad with Pickled Shallot and Pancetta, 64 Panna Cotta, Vanilla Bean, with Roasted Rhubarb, 186 Pan-Seared Pork Chops with Meyer Lemon, 143 Pasta and noodles Baked Ziti with Eggplant and Smoked Scamorza, 95 Bucatini with Caramelized Onions and Pancetta, 81 Cavatelli with Zucchini Blossoms, 91 Chicken Soup with Broken Noodles and Spinach, 53 Fettuccine with Peas, Ricotta, and Prosciutto, 98 Free-Form Spinach Lasagne with Sausage, 96 Lumache with Shrimp, Tomatoes, and Garlic, 86 Orecchiette with Butter-Braised Nettles, 85 Spaghettini with Summer Squash and Crispy Speck, 88 Spaghetti with Grated Tomato Sauce and Ricotta, 87 Trenette with Pistachio Pesto, 92 Whole-Wheat Penne with Oil-Cured Tuna, 101 Pasta dough Basic Egg Pasta Dough, 206 Spinach Pasta Dough, 207 Pears, Poached, with Mascarpone Cream, 185 Peas Fettuccine with Peas, Ricotta, and Prosciutto, 98 Toasts with Sweet Pea Pure and Mint, 22 Peppers Burrata with Roasted Peppers and Coppa, 18
Roasted Bell Pepper Soup with Sourdough Croutons, 52 Sauted Mixed Peppers with Basil and Balsamic, 153 Pesto Grilled Lamb Chops with Herb-Almond Pesto, 140 Trenette with Pistachio Pesto, 92 Pickled Cauliflower with Chile Bread Crumbs, 17 Pistachios Pistachio Ice Cream with Shaved Chocolate, 180 Trenette with Pistachio Pesto, 92 Pizza Individual Grilled Pizzas, 107 Pizza Dough, 206 Roman-Style Pizza with Spinach and Olives, 105 Plums Grilled Chicken and Plum Skewers, 38 Plum-Almond Cake, 190 Poached Pears with Mascarpone Cream, 185 Polenta, Pork Rib Rag with, 131 Pork. See also Pancetta; Prosciutto Burrata with Roasted Peppers and Coppa, 18 Clams with White Wine, Tomatoes, and Sausages, 113 Florentine Meatloaf with Pecorino and Wine, 133 Free-Form Spinach Lasagne with Sausage, 96 guide to salumi, 214 Meatballs in Swiss ChardTomato Sauce, 36 Pan-Seared Pork Chops with Meyer Lemon, 143 Pork Rib Rag with Polenta, 131 Pork Scaloppine with Marsala and Porcini, 132 Spaghettini with Summer Squash and Crispy Speck, 88 Toasts with Sweet Pea Pure and Mint, 22 Potatoes Roasted Potato and Mushroom Strata, 166 Tuscan-Style Steak with Crispy Potatoes, 135 Poultry. See Chicken Prosciutto Cambozola-Stuffed Dates Wrapped in Prosciutto, 30 Fettuccine with Peas, Ricotta, and Prosciutto, 98 Toasts with Prosciutto, La Tur, and Figs, 23 Prosecco Risotto with Radicchio, 102
R
Rabbit, Roasted, with Rosemary, Sage, and Thyme, 128 Radicchio, Prosecco Risotto with, 102 Rhubarb, Roasted, Vanilla Bean Panna Cotta with, 186 Rice Fontina-Stuffed Saffron Rice Croquettes, 34 Prosecco Risotto with Radicchio, 102 Spring Risotto with Asparagus and Fava Beans, 104 Wild Rice Soup with Porcini and Escarole, 54 Ricotta Baked Ricotta with Toasted Pine Nuts, 39 Fettuccine with Peas, Ricotta, and Prosciutto, 98 Ricotta and Bittersweet Chocolate Crostata, 194 Spaghetti with Grated Tomato Sauce and Ricotta, 87 Spiced Ricotta Ice Cream with Macerated Berries, 183 Toasted Bread with Caramelized Tomatoes and Ricotta, 33 Risotto Prosecco Risotto with Radicchio, 102 Spring Risotto with Asparagus and Fava Beans, 104 Risotto-Style Farro with Porcini and Pecorino, 82 Roasted Bell Pepper Soup with Sourdough Croutons, 52 Roasted Branzino with Herbed Farro, 114 Roasted Delicata Squash with Sage, 149 Roasted Potato and Mushroom Strata, 166 Roasted Rabbit with Rosemary, Sage, and Thyme, 128 Roasted Vegetable and Farro Soup, 48 Roman-Style Pizza with Spinach and Olives, 105
S
Sage Leaves, Fried, with Balsamic Drizzle, 42 Salads Arugula with Figs, Honey, and Sovrano Cheese, 69 Beet and Fennel Salad with Blood Oranges, 70 Butter Lettuce with Gorgonzola and Dates, 66 Citrusy Shrimp and Calamari Salad, 63 Farro Salad with Fennel, Endive, and Hearts of Palm, 74 Lentil Salad with Lemon-Rosemary Vinaigrette, 65 Spinach Salad with Pickled Shallot and Pancetta, 64
String Bean Salad with Ricotta Salata and Lemon, 73 Tomato Salad with Basil Vinaigrette, 60 Tricolor Salad with Bresaola and Ubriaco Cheese, 59 Tuscan Bread Salad with Caper Dressing, 57 Sardines, Tuna-Stuffed Grilled, 122 Sauce, Basic Tomato, 207 Sausages Clams with White Wine, Tomatoes, and Sausages, 113 Free-Form Spinach Lasagne with Sausage, 96 Sauted Artichokes and Fava Beans, 156 Sauted Kale with Pancetta and Onion, 171 Sauted Mixed Peppers with Basil and Balsamic, 153 Scallops, Panfried, with Salsa Verde, 121 Shallot, Pickled, and Pancetta, Spinach Salad with, 64 Shellfish. See also Shrimp Citrusy Shrimp and Calamari Salad, 63 Clams with White Wine, Tomatoes, and Sausages, 113 Livorno Fish Stew, 56 Mussel Stew with Fennel Gremolata, 118 Panfried Scallops with Salsa Verde, 121 Shortbread Wedges, Citrusy, with Rosemary, 189 Shrimp Citrusy Shrimp and Calamari Salad, 63 Grilled Shrimp and Lemon Skewers, 27 Livorno Fish Stew, 56 Lumache with Shrimp, Tomatoes, and Garlic, 86 Toasts with Shrimp and Fennel, 24 Sides, list of, 144 Sole Fillets with Hazelnut Bread Crumbs, 124 Soups. See also Stews Carrot and Winter Squash Soup with Pancetta, 51 Chicken Soup with Broken Noodles and Spinach, 53 Roasted Bell Pepper Soup with Sourdough Croutons, 52 Roasted Vegetable and Farro Soup, 48 Wild Rice Soup with Porcini and Escarole, 54 Spaghettini with Summer Squash and Crispy Speck, 88 Spaghetti with Grated Tomato Sauce and Ricotta, 87 Speck Spaghettini with Summer Squash and Crispy Speck, 88 Toasts with Sweet Pea Pure and Mint, 22 Spiced Ricotta Ice Cream with Macerated Berries, 183
Spicy Sauted Kale and Chickpeas, 159 Spinach Chicken Soup with Broken Noodles and Spinach, 53 Escarole and Olive Tart, 164 Free-Form Spinach Lasagne with Sausage, 96 Roman-Style Pizza with Spinach and Olives, 105 Spinach Pasta Dough, 207 Spinach Salad with Pickled Shallot and Pancetta, 64 Spring Asparagus and Asiago Gratin, 150 Squash Carrot and Winter Squash Soup with Pancetta, 51 Cavatelli with Zucchini Blossoms, 91 Grilled Summer Squash Parmesan, 160 Grilled Summer Vegetables, 29 Roasted Delicata Squash with Sage, 149 Spaghettini with Summer Squash and Crispy Speck, 88 Winter Squash Crostata with Young Pecorino, 173 Stews Livorno Fish Stew, 56 Mussel Stew with Fennel Gremolata, 118 Strawberry-Yogurt Mousse, Frozen, 184 String Bean Salad with Ricotta Salata and Lemon, 73 Summer Tomato Tart with Goat Cheese, 41 Swiss ChardTomato Sauce, Meatballs in, 36
Summer Tomato Tart with Goat Cheese, 41 Toasted Bread with Caramelized Tomatoes and Ricotta, 33 Tomato-Braised Romano Beans with Basil, 167 Tomato Salad with Basil Vinaigrette, 60 Tuscan Bread Salad with Caper Dressing, 57 Trenette with Pistachio Pesto, 92 Tricolor Salad with Bresaola and Ubriaco Cheese, 59 Tuna Sliced Tuna with Eggplant Salad and Oregano Oil, 117 Tuna-Stuffed Grilled Sardines, 122 Whole-Wheat Penne with Oil-Cured Tuna, 101 Tuscan Bread Salad with Caper Dressing, 57 Tuscan-Style Steak with Crispy Potatoes, 135
V
Vanilla Bean Panna Cotta with Roasted Rhubarb, 186 Veal Florentine Meatloaf with Pecorino and Wine, 133 Meatballs in Swiss ChardTomato Sauce, 36 Vegetables. See also specific vegetables Grilled Summer Vegetables, 29 Roasted Vegetable and Farro Soup, 48
T
Tarts Beet Green and Parmesan Tart, 28 Escarole and Olive Tart, 164 Free-Form Blackberry-Apricot Tart, 193 Ricotta and Bittersweet Chocolate Crostata, 194 Summer Tomato Tart with Goat Cheese, 41 Winter Squash Crostata with Young Pecorino, 173 Toasts. See Breads and toasts Tomatoes Baked Red Endive with Tomatoes and Pancetta, 168 Basic Tomato Sauce, 207 Clams with White Wine, Tomatoes, and Sausages, 113 Grilled Summer Squash Parmesan, 160 Lumache with Shrimp, Tomatoes, and Garlic, 86 Meatballs in Swiss ChardTomato Sauce, 36 Spaghetti with Grated Tomato Sauce and Ricotta, 87
W
Walnuts and Fontina, Beet Gratin with, 172 White WineBraised Broccoli Rabe with Olives, 163 Whole-Wheat Penne with Oil-Cured Tuna, 101 Wild Rice Soup with Porcini and Escarole, 54 Wine guide red wines, 208209 sparkling wines, 211 white wines, 209211 Winter Squash Crostata with Young Pecorino, 173
Y
Yogurt-Strawberry Mousse, Frozen, 184
Z
Zucchini Cavatelli with Zucchini Blossoms, 91 Grilled Summer Vegetables, 29 Spaghettini with Summer Squash and Crispy Speck, 88
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RUSTIC ITALIAN Conceived and produced by Weldon Owen, Inc. In collaboration with Williams-Sonoma, Inc. 3250 Van Ness Avenue, San Francisco, CA 94109 A WELDON OWEN PRODUCTION Copyright 2011 Weldon Owen, Inc. and Williams-Sonoma, Inc. All rights reserved, including the right of reproduction in whole or in part in any form. Color separations by Embassy Graphics in Canada Printed and bound by Toppan-Leefung in China First printed in 2011 10 9 8 7 6 5 4 3 2 1 Library of Congress Control Number: 2011925883 ISBN-13: 978-1-61628-165-6 ISBN-10: 1-61628-165-0 Weldon Owen is a division of
WILLIAMS-SONOMA, INC. Founder and Vice-Chairman Chuck Williams WELDON OWEN, INC. CEO and President Terry Newell VP, Sales and Marketing Amy Kaneko Director of Finance Mark Perrigo VP and Publisher Hannah Rahill Associate Publisher Amy Marr Editor Julia Humes Creative Director Emma Boys Art Director Alexandra Zeigler Junior Designer Anna Grace Production Director Chris Hemesath Production Manager Michelle Duggan Color Manager Teri Bell Photographer Maren Caruso Food Stylist Robyn Valarik Prop Stylist Christine Wolheim
PHOTO CREDITS Maren Caruso: All photography except the following: Jean Blaise-Hall: 45, 46 (lower right), 61, 78 (lower left), 90, 145, 146 (lower left), 215 Ray Katchatorian: 13, 14 (lower left, lower right), 25, 40, 46 (upper right), 72, 78 (upper right, lower right), 110 (upper left, lower left), 146 (upper right), 176 (upper right, lower right) Jason Lowe: 46 (upper left, lower left) Kana Okada: 118, 176 (upper left) France Ruffenach: 176 (lower left) Kate Sears: 1 (upper left), 14 (upper right), 109, 198 ACKNOWLEDGMENTS From Domenica Marchetti: Heartfelt thanks to my dear friend and agent, Lisa Ekus; to editors Amy Marr and Julia Humes, who were a pleasure to work with; and to Hannah Rahill, for giving me the opportunity to work on such a fun project. Thank you also to my husband, Scott, for sharing his time and his knowledge of Italian wine; and to my children, Nick and Adriana, for (mostly) enthusiastically eating whatever is put in front of them. Weldon Owen wishes to thank the following people for their generous support in producing this book: Linda Bouchard, Leah Brown, Becky Duffet, Sean Franzen, Jennifer Hale, Alexa Hyman, Jeff Jahn, James Khani, Cathy Lee, Julie Nelson, Carrie Neves, Jennifer Newens, Elizabeth Parson, Sharon Silva, Scott Vance, Jason Wheeler, and Tracy White Taylor.