Home cook and author Lucinda Scala Quinn shares 100 iconic and beloved Italian-American recipes from the last 100 years.
In America today, nonna's cooking is everyone's favorite food with spaghetti, lasagna, and pizza some of the most popular dishes. Yet this is a cuisine that is only a century old. When Italian families first arrived in the U.S. in the first part of the twentieth century, mammas brought with them the skills and ingredient know-how to fashion a whole new foodway in spite of living in poverty and their ostracization from their newly adopted country. These remarkable women gave birth to a cuisine that their fathers, husbands, and sons then monetized outside the home. Red sauce joints thrive around the U.S., but rarely are these women actually credited as the true founders of the Italian-American cuisine.
In her latest book, home cook and author Lucinda Scala Quinn cooks 100 iconic Italian-American recipes. Along the way, she shares the origins of the recipes and gives credit to the incredible women who developed our cherished Italian dishes. Home cooks and food lovers alike will delight in this masterful collection of America's favorite comfort foods, from Baked Ziti and Sausage and Pepper Hoagies to Chicken Marsala and Cannolis. With gorgeous recipe shots, archival photos, ingredient sidebars, and cultural essays, Mother Sauce brings nonna's cooking to kitchens everywhere.
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Verlagsort
Verlagsgruppe
Produkt-Hinweis
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Höhe: 243 mm
Breite: 193 mm
Dicke: 28 mm
Gewicht
ISBN-13
978-1-64829-201-9 (9781648292019)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Lucinda Scala Quinn is the author of eight cookbooks, including the best-selling Mad Hungry trilogy. Her mantra is, "cook for the ones you love, teach them to cook for themselves and they will pass it on." Her passion for cooking took root growing up in an Italian American family, which inspired her to begin cooking professionally at age sixteen. As a late-blooming entrepreneur, she founded the Mad Hungry kitchenware brand which makes multi-use tools for the home cook. For over a decade she oversaw all food content for Martha Stewart Living OmniMedia. She was the host of the television show Mad Hungry: Bringing Back the Family Meal and cohost of Everyday Food on PBS. Her radio show EatDrink on Sirius FM was an innovative precursor to podcasts. She lives in New York City and can be followed @madhungry.
Preface: Aquilina’s Daughters
Introduction: A Foodway by Our Italian Immigrant Grandmothers, Mothers, and Daughters
Mamma Knew: Frugal Ways to Cook in Your Kitchen
Provisions to Have on Hand
Simmered on the Stovetop: Saucy Meats and Hearty Soups
Sunday Sauce
Essay: Sunday Dinner Menu
Meatballs in Tomato Sauce
Breadcrumbs
Beef Braciola
Meat Sauce (Ragù)
Sausage Ragù
Tomato Sauce (Sugo)
Chicken Parm Meatballs
Italian Wedding Soup
Cannellini Bean Soup
Green Minestrone
Between-Meal Snacks: Breads, Pickles, and Tidbits
Tomato Pie
Prosciutto Bread
Essay: The Antipasti Platter
Mini Meatball Sandwiches
Fresh Ricotta
Roasted Sweet Red Peppers
Sidebar: Garlic Herb Bread
Essay: Peppers
Marinated Stuffed Hot Red Cherry Peppers
Hot Red Cherry Peppers in Brine
Caponata
Giardiniera
Marinated Mushrooms
Italian Tuna Dip
Mussels Oreganata
Clams Casino
Roasted Chestnuts
Sauced and Tossed Pasta: Macaroni Dishes Finished in a Saucepan
Penne alla Vodka
Sidebar: Preserved Tomatoes
Utica Riggies
Orecchiette with Broccoli Rabe and Sausage
Pasta alla Norma
Pasta Ceci
Bucatini Puttanesca
Spaghetti Amatriciana
Fettuccine Alfredo with Chicken
Turkey Tetrazzini
Spaghetti Carbonara
Creamy Lemon Spaghetti
Garlic-and-Oil Spaghetti
Fried Spaghetti
Basic Pasta Dough
Sidebar: Using Fresh Pasta Dough
Cheese and Spinach Ravioli
Layered and Baked: Savory Oven-Cooked One-Pan Meals
Lasagna with Mini Meatballs
Baked Ziti
Eggplant Romana Carolina
Eggplant Rollatini
Essay: Eggplant
Chicken Parmesan
Steak Pizzaiola
Boneless Pork Roast
Brother Jim’s Easter Lamb
Savory Easter Pie
Baked Artichoke Casserole
Italian Oven Fries
Cooked in a Skillet: Seared, Sauced, and Cooked in a Big Pan
Chicken Marsala
Chicken Oreganata
Sidebar: Chicken Broth
Chicken Francese
Chicken Cacciatore
Sidebar: An Easy Way to Butcher a Chicken
Chicken Vesuvio
Chicken Scarpariello
Turkey Piccata
Veal Birdies
Pork Chops with Vinegar Peppers
Feasting on Fish: Seafood Dishes for Everyday and for Celebrations
Seven Fishes Seafood Stew (Cioppino)
Essay: Feast of Seven Fishes
Lobster Fra Diavolo
Spaghetti with Clam Sauce
Shrimp Scampi Meatballs with Pasta
Shrimp Francese
White Wine Lemon Sauce
Shrimp Rice Balls (Arancini)
Seafood-Stuffed Shells
Poached Fish Fillets (Aqua Pazza)
Haddock Italiano
Tuna or Swordfish Kebabs with Salsa Verde
Stuffed Squid in Tomato Sauce
Garden and Greens: Side Dishes Made from Beloved Italian Produce
Sautéed Escarole
Sidebar: The Italian Garden
Utica Greens
Greens and Beans
Garlicky Broccoli Rabe
Lemony Pole Beans
Jambot (Vegetable Stew)
Stuffed Artichokes
Braised Fennel
Fennel and Orange Salad
Tomato Salad
Put-Up Tomatoes
Italian Vinaigrette
Eats from the Streets: Sandwiches and Sweets Inspired by Festival Foods
Sausage and Pepper Hoagies
Sidebar: Festivals
Sausage and Broccoli Rabe Hoagies
Stromboli
Steak Sandwich, aka Philly Cheesesteak
Chicago Beef
Muffuletta Sandwich
Beef Rice Balls (Arancini)
Lemon Ice
Espresso Granita
Sweets: Traditional Pastries, Cakes, and Cookies
Italian Sponge Cake
Tiramisu
Nonny’s Cannoli
Half-Pound Cake
Cassata Siciliana
Orange Olive Oil Cake with Whipped Ricotta Frosting
Lena Strozzi’s Chocolate Roll
Ricotta Pie
Pasta Frolla
Sherbet-Stuffed Frozen Lemons
Essay: The Italian Cookie Tray
Sweet Wine Taralli
Tarralluci (Glazed Lemon Knots)
Biscotti Barricelli
Chocolate Toto Cookies
Chickie’s Cherry Cookies
Pistachio Drops
Nana’s Pizzelles
Afterword
Further Reading
Shopping Resources
Acknowledgments
Index
