Everyone Is Italian on Sunday
Format: PDF / Kindle (mobi) / ePub
“This book is the single most important work of my life. It represents decades of enjoying and working with food and the people I love most in this world.” —Rachael
If you’re like Rachael Ray, you’ll agree that there is something comforting and heartwarming about a heaping plate of perfectly cooked spaghetti with moist and tender meatballs covered in a luscious, dark-red tomato sauce. Now, in Everyone Is Italian on Sunday, Rachael invites you into her home to share her family’s culinary history and the recipes that have shaped her life and career.
For Rachael, Italian food—spinach gnocchi, linguine puttanesca, chicken saltimbocca, pizza capricciosa—has the power to summon cherished, happy memories. In this one indispensable book, she has brought together signature recipes for the traditional Italian staples that she grew up with and still cooks for her family and friends today. From arancini to saffron gnocchetti sardi, from small bites to hearty meals, from her sister’s favorite Italian desserts to her husband’s Italian ingredient-inspired cocktails, here is a treasury of delicious dishes to prepare with love and devour with gusto.
Classic Italian cooking has always been the foundation of almost every meal that Rachael prepares, and she hopes that you and your family, friends, and neighbors will love savoring everything that Italian cooking has to offer. Italian Sundays are all about bringing people together and creating wonderful memories while enjoying the pleasures of great homemade food.
So pull up a chair at Rachael’s kitchen table and experience the magic of an Italian Sunday!
Golden Beets Risi e Bisi Risotto Primavera Risotto Milanese Lemon Risotto Walnut Risotto with White Truffle and Gorgonzola Dolce Risotto with Porcini and Celery Drunken Risotto Barley Risotto with Crab and Pink Peppercorns “Green” Barley Risotto with Roasted Carrots Barley Risotto with Butternut Squash Orzo Salad with Cherry Tomatoes Farro with Peas, Favas, and Mint Farro with Hazelnuts and Greens Cheesy Farro and Roasted Cauliflower Farro, Beans, and Bacon Farro Salad with
the directions in the Sicilian-Style Pizza variation. In a Dutch oven, heat the EVOO (4 turns of the pan) over medium heat. Add the anchovies, cover the pot with a splatter screen or lid, and shake until the anchovies begin to break up. Reduce the heat a bit, uncover, and stir until the anchovies melt into the oil. Stir in the red pepper flakes, then add the onions and stir for 15 minutes to soften and sweeten them. Add the garlic and cook, stirring, for 5 minutes more. Hand-crush the tomatoes
(Barley) Soup—for later in the week. For a delicious and fast version that can be made on any weeknight, use store-bought stock and ground chicken instead of the poached chicken. My mom and husband love this sauce when I serve it tossed with maltagliati (irregular-shaped torn pasta), either freshly homemade (see page 110) or store-bought dried. You can also toss it with any short-cut pasta like penne rigate. 2 tablespoons olive oil 1 teaspoon fennel seeds 1 small bulb fennel, finely chopped
figure in my life, was a man much like Torello. He believed that life is good and that the good life does not belong to the rich. Both Emmanuel and Torello were children who didn’t go as far as they may have liked with their educations, so they educated themselves. My grandfather came to America when he was a boy, but he taught me to read. Torello’s restaurant has many sprawling rooms filled with his collection of books (including more than one signed by a Nobel laureate). Grandpa was, and
and pepper. Drizzle with just enough EVOO to lightly coat. Divide the fennel mixture evenly among the pieces of parchment, placing it in the center of each. Drizzle each packet with 2 tablespoons vermouth. Top with a piece of fish and season with salt and pepper. Top each piece of fish with 1 teaspoon lemon juice, 1 pat of butter, and a little parsley. Bring the short ends of the parchment up to meet in the middle and fold over 1 inch, then fold down a few more turns (leave a little headroom for