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!

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game-day gathering, make these instead. You may never make another pot of chili. Everyone is Italian on Sunday. Everyone is a football (or soccer) fan to some degree. Everyone loves these sandwiches. 13 long red chiles 6 sweet peppers: cubanelles (frying peppers), red bell peppers, or a mix 5 to 6 pounds boneless pork shoulder (pork butt) Juice of 1 lemon 1/4 cup EVOO, plus more for drizzling 1 head garlic, cloves separated and peeled 6 fresh bay leaves Leaves from 4 sprigs fresh rosemary

season with salt, pepper, and nutmeg, and toss to coat. Arrange the squash on a baking sheet and roast, turning once, until browned at the edges, 30 to 35 minutes. Transfer the meat to a large shallow serving bowl and combine with the squash. Stir the honey and mustard into the sauce in the Dutch oven. Fish out and discard the bay leaves. Pour the sauce over the beef and squash. Garnish with the almonds. BEEF WITH BAROLO OVER TALEGGIO MASHED POTATOES SERVES 4 TO 6 Beef slowly simmered in a

potatoes and vegetables. Sprinkle in the flour and stir to combine. Pile the potato-and-vegetable mixture into 3-inch-round mounds about 1 inch thick. Working in batches, transfer the potato mounds to the skillet and cook for 3 minutes on each side to deep golden brown. Transfer to the prepared baking sheet and place in the oven to keep warm. In a small bowl, mix the crème fraîche, parsley/chives, and lemon juice. Serve the pancakes with the crème fraîche mixture and applesauce at the table.

the pan before inverting onto a cooling rack. OLIVE OIL CAKE SERVES 8 TO 12 In this signature Italian dessert, olive oil replaces the usual butter. This cake is subtly sweet and citrusy. Serve as is or with fresh berries and some Cake Cream. A glass of limoncello would be a nice after-dinner treat to go with it. Butter and flour, for the Bundt pan 4 large free-range organic eggs 3/4 cup sugar 2 cups flour, sifted 1 cup cornmeal 1 tablespoon baking powder 1 pear (I use Anjou), peeled and

about 1/2 cup of the starchy pasta cooking water. Drain the pasta and return it to the pot. Five minutes before draining the pasta, return the shrimp to the sauce and cook for 5 minutes, or until cooked through. Combine the drained pasta, sauce, and starchy water and toss with tongs for 1 to 2 minutes for the flavors to be absorbed. Just before serving, stir in the pickled peppers and their brine. Serve in shallow bowls. FAT SPAGHETTI WITH FRUTTI DI MARE SERVES 6 You can use any mix of

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