Everyone Is Italian on Sunday

Everyone Is Italian on Sunday

Rachael Ray

Language: English

Pages: 408

ISBN: 147676607X

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!

Incontinent on the Continent: My Mother, Her Walker, and Our Grand Tour of Italy

Bitter Spring: A Life of Ignazio Silone

The Politics of Left-Wing Violence in Italy, 1969–85

Death in Florence: The Medici, Savonarola, and the Battle for the Soul of a Renaissance City

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

4 thick-cut, bone-in pork chops (about 1 1/2 inches thick) Kosher salt and pepper 1 tablespoon olive or canola oil 4 tablespoons (1/2 stick) butter 1 large clove garlic, smashed 1 1/2 tablespoons aged balsamic vinegar Preheat the oven to 400°F. Bring the pork chops to room temp and season with salt and pepper. In a large cast-iron skillet, heat the oil (1 turn of the pan) over medium-high heat. Add the chops and brown on both sides and the edges, 7 to 8 minutes total. Place the pan in the

sliced Leaves from 2 sprigs fresh oregano, finely chopped EVOO, for drizzling A fat handful of flat-leaf parsley tops, coarsely chopped 3 tablespoons capote capers Salt and pepper Trim the tops and bottoms of the oranges. Stand them upright and use a sharp knife to cut away the peel and membranes, following the curve of the fruit. Cut the oranges crosswise into disks. Shingle the oranges and onion slices on a large platter. Top with the oregano and drizzle liberally with EVOO (about 3

shells. The recipes that follow will give you some ideas for what you can stuff the eggplants with. Medium eggplant(s) Salt and pepper Olive oil, for drizzling Preheat the oven to 425°F. Halve the eggplant lengthwise. With a small paring knife, score the flesh in a diamond pattern at about 1/2-inch intervals, cutting all the way through the flesh but taking care not to pierce the skin. Take the knife and cut around the edges of the eggplant 1/4 inch in from the sides; again, go as deep as

Spritz, 370 Blood Orange 75, 369 Bloody Johnnys, 1, 2 Brooklyn Township, 20, 368 La Conca del Sogno, 374 Corrected Coffee, 374 Creamsicle, 376 Espresso Martini, 349, 375 Grapefruit Martini, 20, 369 Grappa Smash, 372 The Italian Flag, 372 Little Italy, 370, 371 Milano Mule, 375 Northern Pine, 375 Roman Sour, 373 Rubino, 366 Salty Sour, 373 The Spritz, 370 Sunrise Sparkler, 376, 377 Testarossa, 366, 367 The Vespa, 373 The World Cup, 374 cod: Fish in Cartoccio, 208, 209

cup freshly grated Pecorino Romano cheese 3/4 pound fior di latte cheese (fresh mozzarella), cut into small cubes 1 cup Garlic Lovers’ Calzone Sauce, for serving Make the dough. When you’re ready to make the calzones, preheat the oven and a pizza stone (see How to Bake Pizza and Calzones). In a medium skillet, heat 1 tablespoon of the EVOO (1 turn of the pan) over medium-high heat. Add the sausage, breaking it up into crumbles as it browns. Remove from the skillet and set aside. Add the

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