Über die Autorinnen und Autoren

LUCINDA SCALA QUINN is Senior Vice President and Editorial Director of food at Martha Stewart Omnimedia. She has authored four books, Lucinda’s Rustic Italian Kitchen, Lucinda’s Authentic Jamaican Kitchen, Mad Hungry: Feeding Men & Boys, and Mad Hungry Cravings. Her TV show Mad Hungry: Bringing Back the Family Meal is distributed worldwide, and she is the SVP,  Executive Editorial Director Food and Entertaining at Martha Stewart Living.

QUENTIN BACON is a top food photographer whose work has appeared in magazines such as Food & Wine and Real Simple as well as in many cookbooks, including Barefoot in Paris by Ina Garten, Holiday Food by Mario Batali, R.S.V.P. by Nan Kempner, Cakewalk by Margaret Braun, Our Latin Table by Fernando Saralegui, and Dinner After Dark by Colin Cowie. His Web site is www.quentinbacon.com.

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Lucinda Scala Quinn has been cooking professionally since she was sixteen, but the food she loves best is simple, home-style Italian cooking. It's the food of her heart and soul-the dishes that bring back warm memories of her Italian-American childhood and her many trips to Italy.
 
Now, in this gorgeous little cookbook, Lucinda shares fifty-two of her favorite recipes for homey Italian food. Accompanied by lush color photographs and Lucinda's engaging notes and reminiscences, these dishes are easy to make, beautiful to look at, and delicious to eat. Many are family recipes that Quinn has lovingly preserved, while others were inspired by her visits to Italy.
 
Open the book, and you'll find tasty, simple-to-prepare versions of all your Italian favorites, as well as some more unusual and equally tasty dishes. There are appetizers such as Bruschetta Pomodoro and Miniature Meatball Panini, pastas like Linguine with Clams (Lucinda's favorite) and Rigatoni with Rapid Ragu, and soups such as Stracciatella ("rag soup," Lucinda's childhood comfort food). You'll also find Pizza Margarita and Polenta, main dishes such as Chicken Milanese and Beef Brocciole, and desserts like Espresso Granita and Zabaglione with Fresh Peaches and Raspberries.
 
If you want to see just how easy it is to prepare crowd-pleasing everyday Italian meals, let Lucinda's Rustic Italian Kitchen be your guide.

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Lucinda's Rustic Italian Kitchen

John Wiley & Sons

Chapter One

MAKES 3 SERVINGS

I developed this cocktail out of love for San Pellegrino's outstanding sparkling natural orange beverage, Aranciata, which is an essential ingredient for this mix-substitutes simply don't taste the same. One must also have a bottle of angostura bitters on hand which is a liquid mixture of aromatic herbs, roots and plants, often called for to flavor drinks. This drink became an instant hit in my house and my husband named it the "Cindacious," now affectionately referred to only as a "Dacious."

1 lime, cut in 6 wedges Several dashes angostura aromatic bitters 4 1/2 ounces golden rum, such as Appleton 1 (11.5-ounce) can San Pellegrino Aranciata orange soda

* Fill three 12-ounce glasses to the top with ice. Squeeze a wedge of lime over the ice in each glass, leaving the squeezed rind in the glass. Shake a generous dash of bitters over the ice. Pour 1 1/2 ounces of rum into each glass. Fill each glass to the top with the Aranciata and stir vigorously. Garnish with an additional wedge of lime and serve.

FRUIT AND FRESH HERB CARAFE

MAKES 6 SERVINGS

One day while dining at one of my favorite Tuscan restaurants, I mentioned to the chef, Cesare Casella, that I'd remembered having a drink in Italy where fruit was crushed with herbs to which liquor and Prosecco sparkling wine was added. He wasted no time going behind the bar to make a batch, saying that he'd always had such a drink which he called "Carafe" on the menu of his family's restaurant, Vipore, in Lucca, Italy. This is my version of what Cesare made for me that day. Choose the freshest, ripest available fruit.

4 cups fresh fruit, such as sliced peaches or strawberries 3 tablespoons sugar 5 sprigs fresh basil, plus more for garnish 3/4 cup vodka 1 bottle Italian sparkling wine such as Prosecco or Lambrusco, chilled

* In a large pitcher, place the fruit, sugar and basil. Using a wooden spoon, crush the mixture until it forms a rough mash. Stir in the vodka. Just before serving, pour the Prosecco over the mixture and serve immediately over ice. Garnish with a sprig of fresh basil.

HANDMADE CAPPUCCINO

MAKES 1 LARGE MUG

This is how I have my coffee every morning. While I've used excellent home espresso machines, nothing is better to me than this handmade method. All it requires is a stovetop espresso pot, which is available at most housewares stores for under twenty dollars. I've also tried dozens of coffees and find Illy brand espresso, fine grind, to be the tastiest for this method. I haven't figured out why, but some milk foams better than others and it doesn't depend on fat content so don't give up if you don't get a good foam-just try a different brand.

8 ounces water 1/4 cup espresso ground coffee (preferably Illy espresso coffee, fine grind) 8 ounces milk Sugar (optional)

* Pour the water into the bottom chamber of the stovetop espresso pot. Fill the filter basket which fits over the water with the coffee, tamping down gently. Place on the stovetop burner over medium-low heat. Watch carefully and remove from the heat as soon as the intense boiling has stopped, about 2 minutes. It is complete when all the water has boiled through the filter into the top part of the pot.

* Meanwhile, place the milk in a 16-ounce coffee mug. Heat in the microwave until hot but not starting to bubble on the sides. (Alternatively, you may heat the milk on the stovetop in a small pan, then transfer to a mug.)

* Hold the handle of a small 4-inch whisk between the palms of both hands. Put the whisk in the hot milk and twirl rapidly back and forth until foam appears on the top, about 20 seconds. Pour the coffee into the mug. Sweeten if desired and serve immediately.

ROASTED PEPPERS

MAKES 6 TO 8 SERVINGS

This is one of the recipes that all three of my brothers and our dad make often, although I think we all make them slightly differently. The next generation of family cooks is already in training, assisting in the peeling, cleaning and eating. Most often these versatile peppers are served before the meal with cheese and sopressata salami. Try serving them as a side dish for roasted meats, mixed with sauted potatoes or used in any egg dish, be it frittata, scrambled or tucked under the yolk of a one-eye egg on toast. Choose peppers without blemishes or wrinkled skin, as they will be fresher and therefore much easier to peel.

4 fresh red bell peppers, can use yellow or orange instead or a combination 1/4 cup extra-virgin olive oil 4 cloves garlic, peeled and thinly sliced 2 teaspoons coarse salt

* If using a gas stove, turn the stovetop burner flame to medium-high. Place a pepper directly into the flame and heat until charred and black on all sides, turning with tongs to complete. Immediately place the pepper into a paper or plastic bag and allow to sit for 15 to 20 minutes, and repeat with the remaining peppers. Alternatively, slice peppers in half lengthwise, remove the seeds and core and lay cut side down on a rimmed baking sheet. Place under a preheated broiler and watch carefully until the skin is charred, rotating the baking sheet if necessary for even cooking. Remove from the oven, cover peppers with foil on the pan, let sit for 15 to 20 minutes, and proceed as directed.

* Scrape off the charred skin from the peppers; it should come off easily. Slice the peppers lengthwise into 1/2-inch strips. (I believe my brothers stop here and simply combine the pepper strips with the oil, garlic, salt and serve. You may too.)

* Heat the olive oil and garlic in a large skillet over medium heat until it begins to bubble but not brown, about 30 seconds. Add the peppers and salt; reduce the heat to low and cover. Cook gently until the peppers reach the desired tenderness, 5 to 8 minutes. Taste for salt. Serve as desired (see Headnote). The peppers will keep, covered, in the refrigerator for up to 1 week.

BRUSCHETTA POMODORO

MAKES 6 APPETIZER SERVINGS (20 PIECES)

This is the favorite snack of my third-born boy, Luca. When the whole extended family gathers together to prepare a meal, the children pitch in to help make the tomato topping, which can be prepared without a knife by simply ripping the tomatoes and basil by hand into the bowl. The adults and children eat every last bit up before supper. Use the freshest and best possible tomatoes. The tomato mixture can also be tossed with cooked pasta for a fresh sauce.

One 8-inch loaf round Italian bread, cut in half crosswise, and cut into 10 slices per side 3 tablespoons extra-virgin olive oil 4 to 6 Roma tomatoes, cut into 1-inch dice (about 3 cups) 1/3 cup fresh basil leaves, cleaned, stacked in a pile, rolled and cut into a fine julienne 6 cloves garlic, 3 crushed and 3 cut in half lengthwise 2 teaspoons coarse salt Freshly ground black pepper

* Preheat the oven to 450F. Set the oven rack in the top part of the oven.

* Place sliced bread on rimmed baking sheets. Cook 10 minutes or until lightly toasted. Flip bread and toast 5 more minutes.

* Meanwhile, in a medium-size bowl, place the olive oil, tomatoes, basil, 3 crushed garlic cloves, salt and pepper. Stir to combine.

* Rub the 3 halved garlic cloves, cut side down, over every piece of toasted bread. Spoon a couple tablespoons of tomato mixture over each piece of toast and serve immediately.

MINIATURE MEATBALL PANINI

MAKES 8 TO 10 APPETIZER SERVINGS (56...