Italian American
Red Sauce Classics and New Essentials: A Cookbook
(Sprache: Englisch)
IACP AWARD FINALIST Reimagine Italian-American cooking, with more than 125 recipes rich with flavor and nostalgia from the celebrated husband-and-wife chef team of Michelin-starred Don Angie in New York City.
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IACP AWARD FINALIST Reimagine Italian-American cooking, with more than 125 recipes rich with flavor and nostalgia from the celebrated husband-and-wife chef team of Michelin-starred Don Angie in New York City.Every bit of warmth and hospitality that you feel when you walk into Don Angie pours out of every page of this magical book. Michael Symon
ONE OF THE BEST COOKBOOKS OF THE YEAR: New York Post, Minneapolis Star Tribune, Food52, Epicurious, Taste of Home
The words red sauce alone conjure images of an Italian-American table full of antipasti, both hot and cold, whisked off to make room for decadent baked pastas topped with molten cheese, all before a procession of chicken parm or pork chops all pizzaiola and we haven t even gotten to dessert. It s old-school cooking beloved by many and imbued with a deep sense of family.
In Italian American, Angie Rito and Scott Tacinelli, the chefs of critically acclaimed Don Angie in New York City s West Village, reinvigorate the genre with a modern point of view that proudly straddles the line between Italian and American. They present family classics passed down through generations side-by-side with creative spins and riffs inspired by influences both old and new. These comforting dishes feel familiar but are far from expected, including their signature pinwheel lasagna, ribs glazed with orange and Campari, saucy shrimp parm meatballs, and a cheesy, bubbling gratin of broccoli rabe and sharp provolone.
Full of family history and recipes that will inspire a new generation, Italian American provides an essential, spirited introduction to an unforgettable way of cooking.
Lese-Probe zu „Italian American “
IntroductionThis 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
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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 de cor, 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 Persia
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 de cor, 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 Persia
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Autoren-Porträt von Angie Rito, Scott Tacinelli
Angie Rito and Scott Tacinelli are a James Beard Award nominated New York City based husband-and-wife chef team that specializes in modern Italian-American cuisine. Scott and Angie s recipes have been featured in Saveur, Bon Appétit, Food & Wine, Vice Munchies, and the Today show. Jamie Feldmar is a writer, editor, and author based in Los Angeles and New York. She is the co-author of the James Beard Award winning cookbook Taste & Technique with chef Naomi Pomeroy, Butcher & Beast with chef Angie Mar, The New Orleans Kitchen with chef Justin Devillier, and Seeking the South with chef Robert Newton. Her work has appeared in The New York Times, Saveur, Food & Wine, The Wall Street Journal, and more.
Bibliographische Angaben
- Autoren: Angie Rito , Scott Tacinelli
- 2021, 320 Seiten, Maße: 19,5 x 26,1 cm, Gebunden, Englisch
- Verlag: Penguin Random House
- ISBN-10: 0593138007
- ISBN-13: 9780593138007
Sprache:
Englisch
Pressezitat
A book I have been waiting for since I tasted the best lasagna in the world! I love the West Village in New York City. It is brimming with restaurants, eateries, and cafés, but few as polished and delicious as Don Angie. That the restaurant s owners are now sharing some of their amazing recipes for all home cooks is remarkable. Thank you, Scott and Angie! Martha Stewart Scott and Angie have honored their Italian-American roots, Southern Italian flavors, family traditions, and experimented with new ingredients in such a beautiful way. Their ancestors redefined and created a new type of cuisine when they came to America, which is exactly what Scott and Angie are doing today. Jean-Georges Vongerichten, chef and restaurateur
Just reading Italian American made my mouth water while the story of family and honoring tradition warmed my heart. I love Angie and Scott s belief in the importance of a culinary exchange between Italy and America. Brooke Shields, American actress and model
Italian American is a book you must have on your shelves. It is filled with so much passion and so many stories, featuring food I not only grew up with but crave and cook daily. Angie and Scott are great chefs and fabulous people. Michael Symon, James Beard Award winning chef, New York Times bestselling author, and restaurateur
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. Library Journal
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