By Michael Chiarello, Ann Krueger Spivack, Produced By Claudia Sansone
From Publishers Weekly
Starred evaluation. Chiarello, writer of six cookbooks and chef/owner of Napa Valley's acclaimed Bottega eating place, brings his culinary creations to the hundreds during this shiny and welcoming assortment. Chiarello stocks not just a wealth of beautiful recipes but additionally his cooking philosophy, believing that cooking is craft and residential chefs can reflect the standard of his dishes via perform. He advocates beginning with a well-stocked pantry of staples, with recipes for shares, oils, crème fraîche, and duck prosciutto. He contains mouthwatering snacks and antipasti equivalent to a bruschetta trio, eco-friendly eggs and ham, and torn figs and burrata cheese. His potato gnocchi ravioli with egg yolk and sage brown butter is definitely worth the rate of the booklet on my own. He additionally offers appetizing soups and salads, fish and shellfish, and facet dishes. whereas he contains a number of tempting meat and chook dishes, Chiarello's beef choices are particularly striking, rather the crispy roasted beef shanks and whole-roasted pig porchetta. gorgeous with greater than one hundred twenty pictures, the ebook additionally offers an invaluable bankruptcy on libations, which includes recipes for lavender limoncello, between others. domestic chefs will savour Chiarello's transparent, concise directions and large choice of dishes that might whet any urge for food. (Nov.) (c)
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Bottega s pages are packed with vibrant recipes now not shy in style or seasoning. this can be daring Italian nutrients graced with refinement and white-tablecloth-restaurant suggestions. It s evidence why Chiarello is one in every of California s most well liked cooks. -- Houston Chronicle, most sensible Cookbooks of 2010
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Additional info for Bottega
If the first time you make gnocchi, it’s not as good as the gnocchi you had at Bottega—well, Bottega chef Nick Ritchie has been making gnocchi for years and years; he could make it with his eyes closed. You’ll need to have at least a few more dozen gnocchi-making sessions under your belt before your gnocchi can even begin to compare. But don’t let that discourage you. If you are determined to become good at making gnocchi, you can do it. Cooking is a craft, and with any craft it’s just a matter of having the interest and devoting the time.
Cup extra-virgin olive oil � pound of the least expensive good fresh shrimp you can find, or ½ pound shrimp and ½ pound shrimp shells 4 cups coarsely chopped yellow onion (about 2 large onions) 2 cups peeled and coarsely chopped carrots (about 3 large carrots) 2 cups coarsely chopped celery (about 4 stalks) 1 cup Pernod 1½ cups Tomato Passata (see Note) 1 gallon fresh water 4 bay leaves 1 tablespoon black peppercorns In a stockpot, heat 1/4 cup of the oil over medium-high heat. Add the shrimp (or the combination of shrimp and shells) and sauté until the shrimp turns pink, 2 to 3 minutes.
Salumi At Bottega, we make all of our own cured meats. I’m very proud that every ounce of prosciutto we use at Bottega comes from pork we cure and slice ourselves. To duplicate the flavors found at Bottega in your home cooking, use only imported prosciutto di Parma when a recipe calls for prosciutto. In my own home, cured meats from Bottega and from Italy—mortadella, prosciutto, pancetta, and a selection of salami from Calabria—are always at the ready, because they make such a fine and easy antipasti.