Lucinda's Rustic Italian Kitchen
By Lucinda Scala Quinn and Quentin Bacon
4.5/5
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About this ebook
Even the writing has an irresistibly Italian flavor in this cookbook by Lucinda Scala Quinn. She presents fifty-two delicious, easy-to-prepare Italian recipes from her childhood and her extensive travels throughout Italy. Included are drinks such as the Aranciata Cocktail and Handmade Cappuccino; Bruschetta Pomodoro and Grilled Calamari appetizers; pasta dishes including Rigatoni with Rapid Ragu and Linguini with Clams; recipes for Pizza Margherita, Risotto Milanese, Osso Buco, and Veal Piccatta; and mouthwatering desserts to top off your meal. Mangia!
“Along with plenty of color beauty shots by Quentin Bacon, Quinn’s book demonstrates that even at its very humblest, Italian cooking yields extraordinary flavors.” —Publishers Weekly
Lucinda Scala Quinn
Lucinda Scala Quinn is the founder of Mad Hungry, the headquarters for home cooks looking for proven recipes, strategies, and inspiration. She is the author of four cookbooks, including Mad Hungry: Feeding Men & Boys, Mad Hungry Cravings, and Mad Hungry Family, and appears regularly on both morning television and QVC with her top-selling Mad Hungry kitchenware line. Scala Quinn is the former senior vice president and executive editorial director of food and entertaining at Martha Stewart Living Omnimedia and the host of her own television show, Mad Hungry: Bringing Back the Family Meal, and she cohosted Everyday Food on PBS for six years. She lives and cooks with her husband and three sons in New York City. Find her on Instagram @madhungry.
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Book preview
Lucinda's Rustic Italian Kitchen - Lucinda Scala Quinn
Copyright © 2007 by Lucinda Scala Quinn. All rights reserved
Photography copyright © 2007 by Quentin Bacon
For information about permission to reproduce selections from this book, write to Permissions, Houghton Mifflin Harcourt Publishing Company, Park Avenue South, New York, New York 10003.
www.hmhco.com
Library of Congress Cataloging-in-Publication Data:
Quinn, Lucinda Scala.
Lucinda’s rustic Italian kitchen / Lucinda Scala Quinn.
p. cm.
Includes bibliographical references and index.
ISBN 978-0-544-46401-8 (pbk); ISBN 978-0-544-18722-1 (ebook)
Cookery, Italian. I. Title.
TX723.Q56 2007
641.5945—dc22
2006010289
Food Styling by Alison Attenborough
Prop Styling by Darienne Sutton
Design by Elizabeth Van Itallie
v1.0515
CONTENTS
Acknowledgments
Introduction
Notes to the Cook
DRINKS AND APPETIZERS
Aranciata Cocktail
Fruit and Fresh Herb Carafe
Handmade Cappuccino
Roasted Peppers
Bruschetta Pomodoro
Miniature Meatball Panini
Tuna Gremolata Dip
Pancetta Frittata
Prosciutto with Fresh Fruit
Grilled Calamari
PASTA
Spaghetti Pomodoro
Fettuccine alla Carbonara
Gnocchi with Pesto
Pesto
Fusilli with Broccoli
Bucatini Puttanesca
Rigatoni with Rapid Ragu
Mostaccioli Amatraciana
Linguine with Clams
VEGETABLES AND SALADS
Baked Artichokes
Tuscan Kale
Sautéed Mushrooms
Carrots Agrodolce
Green Beans with Tomato and Basil
Spinach with Lemon
Broccoli di Rape
Pomodoro Salad
Arugula Salad with Shaved Parmesan
Luca’s Caesar Salad
SOUP, PIZZA AND SAVORY PIES
Minestrone
Cannellini Bean Soup
Stracciatella Soup
Basic Pizza Dough
Pizza Margherita
Escarole Pizza
Spinach and Ham Pie
Polenta
Risotto Milanese
CHICKEN, MEAT AND FISH
Chicken Milanese
Roast Chicken with Herbs
Pork Chops with Vinegar Sauce
Beef Braciola
Osso Buco
Polpette
Veal Piccatta
Fish Fillet with Rosemary
Grilled Shrimp with Salsa Verde
DESSERTS
Aqualina’s Molasses Cookies
Carolina’s Wine Taralli
Espresso Granita
Macerated Oranges with Stuffed Dates and Pistachios
Zabaglione with Fresh Peaches and Raspberries
Index
ACKNOWLEDGMENTS
I am eternally grateful to Martha Stewart, who has given me more opportunites than any cook could hope for. Thank you, Martha, and all my colleagues at MSLO, for continually teaching and inspiring me every day. Thank you Carla Glasser and Justin Schwartz. You gave my dream to write books a chance. Uncle Jim and Aunt Lucia safeguarded the family recipe files and shared them with me. To all my cousins—I hope you find something within to spark your own memories. Our old-time, multi-generational family gatherings live cinematically in my mind.
I am fortunate to have been raised in a family where the simple act of gathering together at the family table for meals was a highly valued routine, one that allowed for the daily exchange of thoughts, feelings, emotions and fundamental nourishment. Love and thanks to my parents, Rosemary and George Scala. Today, my brothers, Jim, David and Peter, and I continue the tradition with our own families.
Richard, Calder, Miles and Luca, I love you forever.
INTRODUCTION
This is the food of my heart and soul. Most of my warm family memories are inextricably and forever linked to Italian food. This humble volume of simple-to-prepare recipes is culled from my family’s personal collection. It combines tastes from my Italian-American childhood with flavors remembered over years of visiting Italy. Be it a weeknight supper or a languorous Sunday dinner, the Italians know that there is goodness to gain from the rituals that lay within a carefully made meal shared with family and friends.
From early childhood, I remember being perched on my grandmother’s knee, as she argued with her sister-in-law over the proper technique for cooking meatballs; the Scalas browned them first, the Ferlos dropped the raw meatballs into the bubbling hot tomato sauce. Their lasagna had miniature meatballs tucked between its layers, and those same little jewels could be found floating in a bowl of escarole soup.
My great-grandparents Thomas and Aqualina Ferlo, Rome, New York.
I recorded my Italian family history many years ago in a photographic documentary titled Five Sisters from Rome, New York, about my paternal grandmother, Mary Ferlo Scala, and her sisters, Elizabeth (Bessy), Valentine (Wally), Sara and Jane. Every story was shared while we prepared and ate meals together. The sisters’ legacy along with that of their mother, Aqualina, daughter of my great-great-grandmother, Archangela Spadafore, is a powerful snapshot of Italian-American immigrant women and their rituals, which centered around the family table.
My dad’s sister, Aunt Gina, remembered her grandmother, Aqualina. "My grandmother was a very forceful woman. When people came from the old country, Grandpa would sponsor them. He used to send her to New York City to meet the boat. She was a great woman who knew a little about a lot of things. She was the business head in the family. When she was young, she was beautiful. Her marriage was at fifteen.
Aqualina on her wedding day.
"In the later years, she moved in with Aunt Sara. They never got along because Sara had a tendency to be sharp. When I was sixteen, I would go stay with them. Grandma would stay in her own room and I’d stay with Aunt Sara. In the morning she would take the yardstick and poke me. She wanted me to come into the kitchen at seven a.m. and have Coffee Royale. She didn’t want Sara to know so she wouldn’t get any hassle.
"My mother (Mary) didn’t approve of Grandma. I can remember sitting at the dining room table and Grandma would have a bottle of Utica Club. She’d swig out of the bottle and Mother would