Italian Cooking Party cookbook!

cookbook-cover-w_bleed

It was a while in the making but it’s finally here! My new cookbook.

Italian Cooking Party

A Little Bit of Italy at Home

“Italian Cooking Party” captures the spirit and excitement of my Nashville Italian cooking parties. Over 100 authentic Italian recipes to cook at home and inspire your own Italian cooking parties.

img_0399

With hints on how to stock your Italian kitchen, recipes for each course of the Italian table, scrumptious menus, how to linger at the table Italian-style, plus taking it on the road to Italy.

img_9251

I’ve been leading Italian cooking parties in Nashville since 2009 to an enthusiastic circle of cooking enthusiasts. The intimate parties inspire Italian culture in the kitchen and at the table.

cannoli 3

That authentic Italian touch fills the book with my recipes and tips for everyone to bring a little bit of Italy home: Italian Cooking Party

Alimentum Books

178 pages

$30

Click here for more info.

IMG_7370.jpg

 

 

Spaghetti. With Shrimp. In just a few minutes.

Shrimp Pasta

Shrimp Pasta

Okay, I used linguine. But you get the idea. When I was in my twenties in my first NY apartment (studio, 4 floor walk-up) I used to soothe myself from the barrage of NY (a barrage I loved) with sautéed shrimp and angel hair pasta mixed with butter. It sealed up the insanity and made me feel whole again.

That was a long time ago (yet very crystal clear).  But these days I don’t stray too far from that brand of comfort food. Still with the shrimp. Still with the pasta. But minus the butter (olive oil instead). And a couple of added goodies.

Here goes:

First off, I cut the shrimp in half lengthwise it makes a nice shape when cooked and gives you more shrimp to the mouthful. Figure about 1 pound of shrimp to almost a pound of pasta (two-thirds?).

Shrimp

Shrimp

Then I heat some olive oil in a large sauté pan. When hot I sauté the shrimp until opaque, then take them out.

Shrimp on pan

Shrimp in pan

Now add some diced onion and minced garlic to the pan. Let them cook and soften (add some more olive oil if needed). Then add diced up fresh tomato and diced up lemon — including the peel…gives you a nice surprise bite of lemon. Let that sauté till hot.

Onions, Garlic, Tomato, Lemon

Onions, Garlic, Tomato, Lemon

Add about a half-cup of dry white wine…

Add wine

Add wine

Let wine evaporate by half and let the mixture sauté nicely while you start boiling the pasta…

pasta water

pasta water

And making the breadcrumbs. I heat a little oil in a small sauté pan, add about a cup of panko crumbs, season with salt & pepper, and sauté until breadcrumbs brown to deep golden.

browning the breadcrumbs

browning the breadcrumbs

Add the shrimp back to the pan w the onion-garlic-tomato-lemon mixture just as the pasta is almost done. Drain pasta, reserve some cooking liquid, add pasta to pan with shrimp. Toss to coat and to let pasta absorb some of the tasty juices. Add some pasta water if too dry and another drizzle of olive oil. Season to your liking with salt & pepper and a little hot pepper. Add a good dusting of breadcrumbs.

Shrimp w Lingiune

Shrimp w Linguine

I promise you the cares of your day will melt away. This is especially fun eating quietly while watching a favorite, also comforting, TV show. Not the news. A comforting TV show. That makes you giggle. Or draws you into the story and characters. An old movie is perfect. Preferable something from the 1930’s or 40′ or 50’s or early 60’s.

See that? It can be easy to feel good.