Rustic Italian Food
Rustic Italian Food
by Marc Vetri with David Joachim
Ten Speed Press
November 2011
$35.00/Hardcover
Color Photographs
ISBN-13: 978-1580085892
Contact: Kristin Casemore
510-285-2944
Kristin.Casemore@tenspeed.com
In this follow-up to his acclaimed Il Viaggio di Vetri, renowned chef Marc Vetri celebrates the rustic, handcrafted cuisine of Italian home cooks while advocating a hands-on, back-to-the-basics approach to cooking.
Slow-cooked meats, homemade breads, simple vegetables, flavorful pastas… these are the comforting foods that people actually want to cook and eat. With 120 recipes, Rustic Italian Food shows home cooks of every skill level how to create the hearty comfort food that Italians have been baking, roasting, and curing in their own kitchens for generations. Feast on Fig and Chestnut Bread, Spinach and Ricotta Gnocchi, Slow Roasted Lamb Shoulder, and Apple Fritters. Vetri also shares the personal stories and rich history behind these dishes, captivating readers with his culinary talent and his storytelling.
TIPS AND EXTRAS: Packed with a wealth of special features, including tips to demystify regional Italian wines; “prep ahead” steps; and sources for premium, hard-to-find ingredients and equipment.
About the Author
Trained in Bergamo, Italy, MARC VETRI is the chef/owner of Vetri Ristorante, Osteria, and the recently opened Amis, all located in Philadelphia. Vetri was named one of Food & Wine’s Ten Best New Chefs and received the Philadelphia Inquirer’s highest restaurant rating; he also won the James Beard Award for Best Chef Mid-Atlantic. Vetri has been profiled in Gourmet, Bon Appétit, the Philadelphia Inquirer, and the New York Times. Mario Batali has called Marc Vetri the best Italian chef in the country.
DAVID JOACHIM has authored, edited, or collaborated on more than 30 cookbooks. He wrote the New York Times bestsellers Mastering the Grill and A Man, a Can, a Plan, the first title in a hit series that has sold over 1 million copies collectively.
Sample Recipes
Celery Puntarelle Salad with Anchovy Dressing
Makes 6 to 8 servings
2 ribs celery, cut lengthwise into very thin strips 3 to 4 inches long
1/2 small head puntarelle, or 2 heads endive, trimmed, cut in thirds on a diagonal, and separated
1/2 cup fresh flat-leaf parsley leaves
Dressing
8 tablespoons extra-virgin olive oil
1 clove garlic, smashed
2 salted whole anchovies, rinsed and boned (4 fillets)
1 canned peeled San Marzano tomato
2 tablespoons red wine vinegar
Salt and freshly ground pepper
Salt and freshly ground pepper
1/3 cup Parmesan shavings
Refrigerate the celery in ice water until slightly curled, 30 to 40 minutes. Drain, pat dry, and toss with the puntarelle and parsley in a bowl.
For the dressing: Put 2 tablespoons of the olive oil, the garlic, and anchovies in a small saucepan over medium heat. Simmer until the anchovies break up, about 1 minute.
Add the tomato, pinching off and removing the core. Tear the tomato into pieces and drop into the pan. Reduce the heat to low and simmer until the tomato breaks down a little, 3 to 4 minutes.
Remove from the heat and let cool for 2 to 3 minutes (or it will splatter when the vinegar is added). Stir in the vinegar and the remaining 6 tablespoons olive oil. Remove and discard the garlic clove and vigorously whisk the dressing or puree it with an immersion blender or in a small blender. Taste and season lightly with salt and pepper.
Add 6 to 8 tablespoons of the dressing to the salad bowl and toss until mixed. Season lightly with salt and pepper.
Divide equally among chilled plates, piling the ingredients into small mounds. Garnish with the Parmesan shavings.
Prep Ahead
The dressing can be made up to 1 day in advance, covered, and refrigerated. Mix it with the salad just before serving.
Bucatini alla Matriciana
Makes 4-6 servings
1 pound refrigerated extruded Bucatini (page 63), or 14 ounces boxed dried thick spaghetti
1/2 cup olive oil
8 ounces Shortcut Guanciale (page 162), cut into 1/2-inch cubes
4 peeled whole plum tomatoes, preferably San Marzano if canned
1/4 teaspoon red pepper flakes
1 cup dry white wine
2 cups grated pecorino cheese
4 teaspoons chopped fresh flat-leaf parsley
Salt and freshly ground pepper
Bring a large pot of salted water to a boil. Drop in the pasta, quickly return to a boil, and cook until tender yet firm, 2 to 7 minutes, depending on how long it has been refrigerated (or 8 to 9 minutes for the boxed stuff). Drain the pasta, reserving the pasta water.
Meanwhile, heat 4 teaspoons of the oil in a large sauté pan over medium-high heat. Add the guanciale and cook until crispy and golden brown, about 5 minutes, stirring now and then. Add the tomatoes and pepper flakes and break up with tongs. Add the wine and 2 cups pasta water and boil until the sauce reduces in volume and thickens slightly, about 10 minutes.
Add the drained bucatini to the pan along with 1 cup of the pecorino, the parsley, and the remaining olive oil. Taste and season with salt and pepper, tossing until the sauce is creamy. If the sauce gets too thick, add more pasta water.
Divide among warm pasta bowls and garnish with the remaining 1 cup pecorino.
Prep Ahead: Make the bucatini up to 5 days ahead of time and the guanciale up to a week ahead of time. Keep both refrigerated in airtight containers.
These recipes may be reproduced with the following credit:
“Reprinted with permission from Rustic Italian Food by Marc Vetri, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.” Photo credit: Kelly Campbell © 2011
