Italian American Red sauce classics and new essentials

Angie Rito

Book - 2021

"Reimagine Italian American cooking with more than 125 big-hearted recipes from the celebrated husband-and-wife chef team of Don Angie in New York City. Old-school, Italian American "red sauce" is a beloved style of cooking that is rich with nostalgia, a deep sense of family, and the promise of irresistible food--copious amounts of it. Offerings may include an endless assortment of antipasti at the start of every meal, multi-layered chicken and eggplant parms, enormous casseroles of luscious baked pastas laden with molten cheese--and don't forget dessert. In their debut cookbook, Angie Rito and Scott Tacinelli, the chefs of Don Angie in New York City's West Village, reinvigorate the genre with a modern point of view... that includes multicultural influences inspired by New York City and updated dishes that proudly straddle the line between Italian and American. Italian American is organized by the backbones of the cuisine, including cold and hot antipasto, ragus, pastas, and even entire chapters dedicated to lasagna and meatballs. Inspired by influences both old and new, these comforting dishes feel familiar but are far from expected, including Campari & Orange Sticky Ribs, Eggplant Pinwheel Lasagna, Shrimp Parm Meatballs, and Spiced Lamb Ragu alla Marsala. Rich with family history from Scott and Angie's immigrant grandparents and great-grandparents, Italian American provides an essential, spirited introduction to an unforgettable way of cooking"--

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Subjects
Genres
Cookbooks
Published
New York, NY : Clarkson Potter/Publishers [2021]
Language
English
Main Author
Angie Rito (author)
Other Authors
Scott Tacinelli (author), Jamie Feldmar (photographer), Christopher Testani
Edition
First edition
Item Description
Includes index.
Physical Description
319 pages : illustrations (chiefly color) ; 21 cm
ISBN
9780593138007
  • Introduction
  • Our Story
  • About This Book
  • Ingredients & Techniques
  • Cold Antipasti
  • Pimentón-Marinated Olives
  • Red Onion & Poppy Jam
  • Homemade Whipped Ricotta with Honey
  • Chile & Lime Candied Hazelnuts
  • Garlic Focaccia
  • Roasted Cauliflower & Pine Nut Spread
  • Spiced Pignoli Brittle
  • Spicy Giardiniera alla Kimchi
  • Grandma Rito's Marinated Roasted Peppers
  • Shrimp Cocktail alla Puttanesca
  • Seasoned Stracchino Cheese Spread
  • Pesto-Marinated Provolone
  • Savory Pizzelle Crackers with Black Pepper, Fennel & Parmesan
  • Pickled Eggplant a Scapece with Sumac & Mint
  • Pepperoni & Fontina Crackers
  • Hot Antipasti
  • Mushrooms al Forno with Fontina & Marsala
  • Spicy Baked Clams Francesco
  • Scacciata with Swiss Chard & Spinach
  • Addario-Style Frying Peppers
  • Stuffed Artichokes Oreganata
  • Stuffed Mussels with Pepperoni Rice
  • Sicilian Pizza Rolls
  • Mortadella Spiedini with Pickled Garlic Salsa Verde
  • Salami & Cheese Potato Crocchette
  • Salads
  • Broccoli Salad with Oregano Vinaigrette, Olives & Crispy Shallots
  • Chrysanthemum Caesar
  • Grilled Romano Bean Salad
  • Spicy Crab Panzanella
  • Garlicky Potato Salad with Avocado
  • Spicy Antipasto Salad
  • Radicchio Salad with Apple, Cilantro & Hazelnut Dressing
  • Persimmon Caprese
  • Italian-American Wedge with Creamy Herb Dressing, Gorgonzola & Pepperoni
  • Prosciutto & Melon Salad with Tamarind, Hazelnut & Feta
  • Sauces & Ragus
  • 10-Minute San Marzano Tomato Sauce
  • Eggplant Sugo alla Norma
  • Cacciatore-Style Ragu with Mushrooms & Pancetta
  • Spicy Fra Diavolo Sauce
  • Smoky Chicken Ragu with Mezcal, Chiles & Olives
  • Amatriciana with Braised Pork Shoulder
  • Neapolitan-Style Short Rib & Caramelized Onion Ragu
  • Italian Sausage Bolognese
  • Osso Buco & Prosciutto Ragu
  • Spiced Lamb Ragu with Marsala & Fennel
  • Pasta
  • Dried Pasta
  • Pasta e Fagioli with Black-Eyed Peas, Collard Greens & Prosciutto
  • Cacio e Pepe Pastina
  • Pasta Gemma
  • Broccoli Soup with Broken Linguine
  • Leftover Spaghetti & Meatball Frittata
  • Fresh Pasta
  • Southern-Style Eggless Pasta
  • Fusilli
  • Capunti
  • Orecchiette
  • Fusilli & Scampi, New Orleans Style
  • Orecchiette with Chickpeas, Turmeric & Dandelion Greens
  • Capunti with Clams, Capocollo & Potato
  • Northern-Style Egg Yolk Pasta
  • Fazzoletti
  • Sorpresine
  • Farfalle
  • Sorpresine with Mussels, Guajillo, Cilantro & Lime
  • Farfalle with White Vodka Sauce
  • Fazzoletti with Pesto Bianco
  • Gnocchi & Gnudi
  • Polenta Gnocchi with Rosemary, Honey & Toasted Sesame
  • Potato Gnocchi with Chive & Dill in Taleggio Cream Sauce
  • Ricotta Gnudi with Peanuts, Cilantro & Roasted Grapes
  • Lasagna & Baked Pastas
  • Scalloped Potato Lasagna Bianca
  • Lasagna Verde with Pistachio Pesto
  • Don Angie Pinwheel Lasagna
  • Eggplant Parm Pinwheel Lasagna
  • Grandma Addario's Lasagna with Tiny Meatballs
  • Stuffed Shells with Clams, Spinach & Pancetta
  • Baked Ziti Nerano with Zucchini & Provolone
  • Semolina Crepe Manicotti
  • Sausage-Stuffed Rigatoni with Peppers & Onions
  • Meatballs
  • Classic Meatballs
  • Mortadella & Chicken Meatballs
  • Broccoli & Farro Polpette
  • Eggplant Polpette
  • Veal Piccata Meatballs
  • Pork Meatballs with Caramelized Fennel
  • Chicken & 'Nduja Meatballs
  • Spiced Lamb Meatballs with Currants, Almonds & Feta
  • Sardine Polpette
  • Shrimp Parm Meatballs
  • Mains
  • Layered Eggplant Parm
  • Polenta Rossa with Eggs & Roasted Tomatoes
  • Savoy Cabbage with Browned Butter, Tomato & Mozz
  • Sesame-Seared Fish with Sicilian Red Pesto
  • Chicken Milanese with Fresh Fennel, Herbs, Honey & Mustard
  • Chicken Parm
  • Chicken Scarpariello with Sweet & Sour Vinegar Peppers
  • Campari & Orange Sticky Ribs
  • Pork Chop alla Pizzaiola
  • Pizza Chiena (Easter Pie)
  • Steak al Limone
  • Veal Milanese da Pepi
  • Vegetables
  • Spaghetti Squash Aglio e Olio
  • Brussels Sprouts Calabrese with Spicy Colatura Vinaigrette
  • Japanese Sweet Potatoes with Creamy Italian Dressing
  • Sicilian-Style Roasted Cauliflower
  • Charred Broccoli with Pecorino & Toasted Sesame
  • Broccoli Rabe & Provolone Gratin
  • Roasted Potatoes Oreganata
  • Mushrooms in Gorgonzola Cream Sauce
  • Eggplant Agrodolce with Spiced Pignoli Brittle
  • Saltimbocca-Style Fennel with Prosciutto & Fontina
  • Dessert & After Dinner Drinks
  • Rosemary & Lemon Pignoli Cookies
  • Ginger & Lemon Ricotta Cookies
  • Cocoa & Coffee Almond Cookies
  • Pecorino & Pecan Shortbread Cookies
  • Polenta Snickerdoodles
  • Grandpa Rito's Cannoli
  • Ricotta Pie with Coconut & Lime
  • Vietnamese Coffee Tiramisu
  • No-Bake Spumoni Cheesecake with Cherries, Pistachio & White Chocolate
  • Honey Zeppole
  • Hazelnut Torta Caprese with Sweetened Crème Fraîche
  • Tre Latte Olive Oil Cake
  • After-Dinner Drinks
  • Nocino with Espresso Beans & Lemon
  • Homemade Sambuca
  • Toasted Hazelnut & Orange Liqueur
  • Citrus 'Cello
  • Basics
  • Further Reading
  • Acknowledgments
  • Index
Review by Library Journal Review

The chefs behind New York's acclaimed Don Angie restaurant have risen to success by blending time-tested Italian "red sauce" recipes with flavors from global cuisines. Rito and Tacinelli together with food writer Feldmar have created a cookbook with recipes for hot and cold antipasti, lasagnas, pastas from scratch, mains, desserts, and drinks, all with the customary Don Angie inventiveness. Typical recipes include Spicy Giardiniera alla Kimchi, Grandma Rito's Marinated Roasted Red Peppers, and Pickled Eggplant a Scapece with Sumac and Mint. Bright photographs of the dishes, paired with old family photos and clippings lend to the charm of the cookbook, which feels like browsing a scrapbook in a cozy Little Italy eatery. Many recipes are big projects with lots of ingredients and steps, so this book is best for intermediate and advanced home cooks. A particular highlight are Grandpa Rito's Cannoli (a favorite at the Rito family bakery in Cleveland for over 50 years). VERDICT The red sauce approach sets this cookbook apart and will spark the interest of home cooks ready to ditch the jar and tackle from-scratch Italian cooking.--Jennifer Clifton, Indiana State Lib., Indianapolis

(c) Copyright Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Introduction This book is about family. Italian-American cooking always is, when you get down to it. We're both the grandchildren and great-grand-children of immigrants from Southern Italy, and while our families worked, celebrated, squabbled, and reminisced, the one constant was food. A lot of food. Italian-American cooking is about family, and the spirit of generosity, manifesting in an abundance of good things to eat at all times. We grew up eating the kind of food that East Coasters refer to as "red sauce"--a vast genre aptly named for the rich, red tomato sauce that usually appears as the centerpiece of every meal. But whether you call it "red sauce" or simply "Italian-American," both terms refer to a distinct style of cooking that's separate from traditional Italian cuisine. Italian-American food has become a genre in its own right, marked by popular dishes like spaghetti and meatballs, multitiered chicken and eggplant parms, and hearty baked pastas laden with molten cheese. It's a cuisine that took on a life of its own as Italian immigrants adapted to living in a new country and made do with what was available, resulting in a whole new style of cooking that can't be found in the motherland. Today, many American chefs attempt to "modernize" or refine Italian cuisine, which often means focusing on Northern Italian fare, marked by rich risottos, silky fresh pastas, and wine-braised meats. But Italian-American food is something else entirely. It's a cuisine developed from the foods of the Italian south, where most Italian immigrants to the US, including those in our family, came from. This is the land of extruded dried pastas, tomato sauce, and olive oil in copious amounts. This is where unassuming trattorias run by time-tested nonnas turn out some of the most soulful, delicious, and comforting meals we've ever had, and where the recipes our families have handed down through generations come from. Italian-American food hasn't always gotten the respect it deserves in highfalutin culinary circles, but it's become something of an obsession for us, to redefine what the term means and to bring it to as many people as possible. At our restaurant Don Angie in New York City, we strive to both honor and breathe new life into the cuisine, resulting in dishes that proudly straddle the line between Italian and American, in all of their multicultural glory. New York is where so many of our ancestors first set foot in this country, building the foundation for the city's now-legendary Little Italy (although most Italians have long since moved away). There are classic red-sauce joints aplenty in this town, with names like Ferdinando's and Bamonte's and Don Peppe's, and we love them all. We regularly seek out the oldest of the old-school spots, ideally ones with bad lighting, chintzy décor, and a heavy dose of nostalgia. Places like these just feel like home to us, and we can't get enough of them. But as much as it's true that New York is a city steeped in tradition, it's also a city pulsating with the vibrant mix of a thousand different cultures and cuisines all at once. And though red sauce is the food of our people, we've been lucky to expand our worldview through countless hours spent cooking and eating our way across the greatest melting pot in the world. For years, we lived in a tiny apartment above a Chinese restaurant on the Lower East Side, where we first tasted the chrysanthemum greens we'd later use in our version of a Caesar salad. We've taken countless trips to Kalustyan's, a legendary international spice shop in an Indian neighborhood known as "Curry Hill," familiarizing ourselves with new-to-us ingredients like Urfa biber, Tasmanian pepperberries, and Persian black lime. Working our way across the city's kitchens, we befriended coworkers from all over the globe who introduced us to their own food traditions. Our coworker Regulo brought in his wife's delicious Dominican quipe (beef and bulgur) every week for family meal; our barista Syed invited us to his apartment in Queens for a homemade Bengali feast; a talented cook named Kanya taught Angie how to make herb-scented coconut milk for delicate Thai desserts. Through these friends and colleagues, we fell in love with flavors and ingredients from outside of our Italian-American heritage, and those elements naturally began to find their place in our own kitchen. We have now developed our own highly personalized version of Italian-American cooking, one that's rooted in Southern Italy but enmeshed with flavors and techniques from all over the world. Our grandmothers might not use tamarind paste, guajillo chiles, or Japanese eggplants in their kitchens, but they're certainly familiar with the rhythms of adapting your recipes to fit your surroundings. Immigrants have been cooking this way for generations; we're just putting our own spin on the idea. Italian-American dishes are the root of our cooking, but they're just the starting point. In the end, it's all about cooking with heart. Every move we make as professional chefs is done with the same spirit of generosity we grew up with. For us, it's solely about taking care of people, the way our families always have. It's about finding deep comfort in simple ingredients, and about expanding the boundaries of what you typically bring into your own kitchen. And now, by cooking your way through this book, whether you were born Italian American or not, you become a part of that tradition, too. Welcome to the family. Excerpted from Italian American: Red Sauce Classics and New Essentials: a Cookbook by Angie Rito, Scott Tacinelli, Jamie Feldmar All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.