From Publishers Weekly
Barr, who cooked alongside Julia Child and authored We Called It Macaroni, shares her nonna's wisdom in a book organized by traditional Italian courses. Adjusting for Americans, Barr portions pasta and soup as whole meals. She provides extensive information on everything from shopping and tools to terminology to how to make scaloppine. The strength is in her unique approach to the recipes: instead of a rigid prescription, ingredients are categorized yet flexible. For example, ingredients for Spicy Bay Scallops with Capers and Lemon are under headings for the fish, the aromatic, the deglazing liquid, and the finish. There are four variations on this recipe alone. Cooks get license-and the tools-to experiment. The soup section is especially strong, with a table on how to create your own and examples such as Fennel Soup with Ham and Soup with Porcini and Cornmeal. Chapters begin with a "primary recipe," such as Tomato, Mozzarella, and Basil Pizza, and advance, for example, to Potato Pizza. The only drawback to this approach is the cross-referencing necessary. Barr provides just enough guidance, writing, for Nonna's Chicken with Garlic and Rosemary: "Don't be alarmed by the large amount of garlic" because it will sweeten. Recipes are traditional Southern (her family is from Ischia) with some surprises (e.g., Roasted Monkfish with Roasted Red Pepper Sauce and Sweet-and-Sour Lamb Stew from Apulia). The salad chapter ("the stomach's toothbrush") is straightforward-the way it should be. The dessert section emphasizes puddings (Lemon "Cooked Cream" with Berries) and mix-and-match sauces (Chocolate-Espresso Sauce and Dried Tart-Cherry Sauce for puddings or ice creams). This book is worth having for anyone who loves Italian food.
Copyright 2002 Reed Business Information, Inc.
Copyright 2002 Reed Business Information, Inc.
From Library Journal
Barr (We Called It Macaroni) learned to cook from her Italian grandmother, who learned from her mother and her grandmother. With her latest book, Barr hopes to impart that familial knowledge and kitchen instinct to other cooks. She refers to her book as a primer and urges readers to draw on her techniques to improvise their own dishes that taste of Italy. To that end, she provides what she calls "Primary Recipes," detailed recipes that cover all the basics, and related recipes that build on them, along with charts on "Creating Your Own"-guidelines and proportions for putting together variations on these themes. Barr writes in a reassuring, "hands-on" style, describing the why and how for each recipe step and offering many useful tips along the way. Her opening chapter, "Flavors That Say `Italian,'" is an illustrated buying guide to ingredients, and each chapter begins with a thorough introduction; numerous boxes on all sorts of culinary topics add even more. Filled with delicious recipes and important information, Make It Italian is an essential purchase.
Copyright 2002 Reed Business Information, Inc.
Copyright 2002 Reed Business Information, Inc.
From Booklist
Make It Italian comes from Nancy Verde Barr, who has set herself a goal of weaning Americans away from restaurants to cook Italian food at home. She starts off with a careful inventory of Italian staples to provide cooks a common terminology and to ensure that her recipes turn out successfully. Current expanded availability of Italian meats and cheeses in groceries across America also helps to make many of these dishes possible to reproduce authentically-pancetta, porcini mushrooms, fresh mozzarella, and fresh basil are now common supermarket offerings. Barr presents key recipes and then shows how each element can be manipulated to take advantage of the day's freshest ingredients. Her analysis of pasta sauces ranks as a notable, concise summary of culinary theory as she explicates the role of cooking fats, central ingredients, liquids, and finishing flavors. Nevertheless, Barr isn't wed to rigorous tradition: her recipe for spaghetti with white clam sauce allows for Parmesan cheese, a horror to the Italian original. Fish cookery and meat courses follow authentic Italian principles of freshness and simplicity. Mark Knoblauch
Copyright © American Library Association. All rights reserved
Copyright © American Library Association. All rights reserved
Book Description
Make it Italian . . . But how to achieve the genuine Italian flavor that we Americans love so much?
According to Nancy Verde Barr, author of the incomparable We Called It Macaroni, the secret lies in knowing one’s ingredients and how to cook with them; it is a birthright that is passed down through generations of Italian families. She learned by watching her grandmother, Nonna, and now, in this wonderfully instructive and warmhearted book, she translates that hands-on experience into a primer of techniques and tastes that will become our Nonna in the kitchen.
First she introduces us to the Italian cupboard -- essential ingredients that give Italian dishes their distinctive flavors. Then, for each category of food, she gives us a Primary Recipe, detailing the right cooking techniques, timing, seasoning, and finishing touches to achieve the perfect balance of taste and texture. Countless variations follow, enabling us to put into practice all we have learned.
For example, once we have mastered Penne and Marinara Sauce, we can confidently whip up Linguine with Tuna and Pea Sauce or Rigatoni with Eggplant Sauce or Ziti with Sausage and Peppers.
The perfect formula for making Veal Scaloppine with Lemon and Parsley invites us to use pork, chicken, or turkey, or to try rolled, stuffed, and breaded versions.
Fresh fish and seafoods are roasted, sautéed, steamed, or braised according to what is the best for each species. The detailed instructions for Roasted Whole Red Snapper can be applied to small stuffed sardines; the formula for Sautéed Tuna Steaks with Prosciutto and Tomatoes works beautifully for Sautéed Monkfish Medallions with Pancetta and Cream.
The same principle applies to vegetables, the glory of the Italian table. The right cooking techniques bring out the best in each seasonal offering, from Roasted Green Beans to Smothered Broccoli Rabe.
The desserts she gives us are her own favorites, homey and simple to make -- light Semolina Pudding, “cooked creams” like the classic Panna Cotta, tender sponge cake (and its reincarnation in her version of Tiramisù), some fruit delights, and the formula for crisp biscotti.
There are charts throughout to guide us in creating our own recipes out of the lessons we have learned.
For Nancy Verde Barr, Italian cooking is musical and diverse, and recipes should be inspirations, not inflexible instructions. Now, with the tools she has given us, we can confidently reproduce that genuine Italian flavor.
According to Nancy Verde Barr, author of the incomparable We Called It Macaroni, the secret lies in knowing one’s ingredients and how to cook with them; it is a birthright that is passed down through generations of Italian families. She learned by watching her grandmother, Nonna, and now, in this wonderfully instructive and warmhearted book, she translates that hands-on experience into a primer of techniques and tastes that will become our Nonna in the kitchen.
First she introduces us to the Italian cupboard -- essential ingredients that give Italian dishes their distinctive flavors. Then, for each category of food, she gives us a Primary Recipe, detailing the right cooking techniques, timing, seasoning, and finishing touches to achieve the perfect balance of taste and texture. Countless variations follow, enabling us to put into practice all we have learned.
For example, once we have mastered Penne and Marinara Sauce, we can confidently whip up Linguine with Tuna and Pea Sauce or Rigatoni with Eggplant Sauce or Ziti with Sausage and Peppers.
The perfect formula for making Veal Scaloppine with Lemon and Parsley invites us to use pork, chicken, or turkey, or to try rolled, stuffed, and breaded versions.
Fresh fish and seafoods are roasted, sautéed, steamed, or braised according to what is the best for each species. The detailed instructions for Roasted Whole Red Snapper can be applied to small stuffed sardines; the formula for Sautéed Tuna Steaks with Prosciutto and Tomatoes works beautifully for Sautéed Monkfish Medallions with Pancetta and Cream.
The same principle applies to vegetables, the glory of the Italian table. The right cooking techniques bring out the best in each seasonal offering, from Roasted Green Beans to Smothered Broccoli Rabe.
The desserts she gives us are her own favorites, homey and simple to make -- light Semolina Pudding, “cooked creams” like the classic Panna Cotta, tender sponge cake (and its reincarnation in her version of Tiramisù), some fruit delights, and the formula for crisp biscotti.
There are charts throughout to guide us in creating our own recipes out of the lessons we have learned.
For Nancy Verde Barr, Italian cooking is musical and diverse, and recipes should be inspirations, not inflexible instructions. Now, with the tools she has given us, we can confidently reproduce that genuine Italian flavor.
About the Author
Nancy Verde Barr has taught cooking and has written widely on the subject, and has served as Executive Chef to Julia Child. She lives in Massachusetts.
Excerpt. © Reprinted by permission. All rights reserved.
Flavors That Say "Italian"
Years ago, I read a recipe for "Italian Spaghetti Sauce" that used canned tomato soup as the base. Like many American children, I had eaten my share of that reconstituted staple, so I could imagine the look and taste of the finished sauce. It would be sort of pinky red and oddly "tomatoey," but its flavor would not remotely resemble Italian tomato sauce.
Whether dishes are classic Italian, or Italian-American, or even Italian-inspired innovations, they share some unmistakable characteristics that make them Italian. No matter how widely the foods of the twenty regions of Italy may vary-not only from each other, but from Italian-American food-they share certain characteristics that just say "Italian."
For a finished dish to taste Italian, it must have Italian beginnings. If you stock your kitchen with some basic ingredients, you will not only produce Italian food, you'll do it quickly.
Keep in mind the Italian expression "What you put in there you will find" (Quello che si mette, si trova), meaning that the ingredients you add to a dish will be tasted, so they must be good. In this case, they should taste Italian.
Stocking an Italian Pantry
When I think back on it, my grandmother's pantry wasn't a single room. It rambled throughout the house. A large alcove, just off the kitchen, held colorful cans, jars, and bottles of foods she had preserved or purchased. Hanging strings of sausages and netted cheeses swung from basement beams above bottles of my grandfather's homemade wine. On Sundays, Nonna's bed might be covered with a clean sheet dotted with homemade ravioli. Tucked into bedroom and hall closets were baskets and sewing boxes filled with sweet biscotti and wandi. With a few purchases from the pushcart outside her door, the makings of a meal were always close at hand.
Such pantries are not merely romantic memories of bygone days. My own kitchen holds most of the same staples that Nonna had on hand and I have spent many a happy hour exploring the larders of contemporary Italian friends. Ceramic jars of green and black olives, tins of salted anchovies, tiny tomatoes strung up to dry, and salamis left to cure-their food storerooms are marvels of texture, color, and taste.
Following are some of the items that I think you should have on hand -- though not necessarily all over the house -- and suggestions for choosing and using them.
Cooking Fats
GRASSO
Cooking fat not only coats the pan but serves as a flavor carrier, so the fat you choose will influence the flavor of the entire dish. Typical Italian choices, alone or in combination, are olive oil, seed oil, butter, and pork. In most cases you can substitute one for the other and create remarkably different dishes with otherwise identical ingredients.
OLIVE OIL
OLIO D'OLIVA
When I use olive oil, I want to taste olive, so I use only extra-virgin olive oil. Many affordable, very fine-tasting brands are available in American markets or specialty stores, and through the Internet. Depending on where and how it was produced, the oil may be fruity, peppery, full-bodied, or mild. Which one you choose should depend on your taste, but I suggest you avoid any that taste overly unctuous. I think such oils make a dish heavy and unappealing.
All regions of Italy except for Piedmont produce some olive oil.
My preferences are for those from Apulia, Tuscany, and Umbria. Italian olive oils are graded according to the amount of oleic acid they contain and whether or not heat or solvents were used in the processing.
Storage: Store the oil away from the heat and the light. If you have a large can, transfer some of it to a smaller oil decanter or a clean, dark wine bottle for easier handling. You can buy cork-bottomed stoppers with pouring spouts at kitchen-supply stores or even liquor stores, which are helpful in controlling the flow. Olive oil will keep for at least a year if stored properly.
EXTRA-VIRGINE: "EXTRA-VIRGIN," OR, AS LISTED ON TRENDY RESTAURANT MENUS, EVO
These oils are the result of the first cold pressing of the olives; no heat or chemicals are involved in the process. Hence, they have the richest olive flavor. They can be filtered or unfiltered, so don't be dismayed by a cloudy appearance. By Italian law, the acid can be no more than 1 percent.
Occasionally you may buy or receive as a gift a truly extraordinary and costly bottle of extra-virgin olive oil. Don't use it for cooking. The flavor will break down and be lost. Just use a splash on top of the finished dish. I know many Italians, Tuscans especially, who have large ready supplies of best-quality olive oils and use them for everything-even deep-frying. I have never felt that extravagant.
VIRGINE: "VIRGIN" OR SOPRAFFINO (FINE)
Like extra-virgin olive oils, virgin olive oils are processed without heat or chemicals. The difference is that their acidity can range from 11*2 to 4 percent.
OLIO DI OLIVE: PURE OLIVE OIL
Pure olive oils are made from the second or third pressing of olives and are usually treated with heat, to encourage flow, and with chemicals, to reduce acidity. Sometimes a bit of extra-virgin oil is added to the beleaguered lot to improve its flavor.
PIQUANT OIL
OLIO AL PEPERONCINO
Hot-pepper oil is olive oil that has been steeped with hot peppers. The Italians from Apulia call it "holy oil" (olio santo), because in ancient times this red-tinged oil was used to anoint those who deserved such accolades. It is used primarily to finish dishes, added at the last minute to a hot plate of pasta or bowl of soup or drizzled on pizza. Many Italian-American restaurants put a shaker bottle of red-pepper flakes on the table for the same purpose, but I think the oil is better, because its flavor is more evenly dispersed. It is available in Italian markets and specialty-food stores, but you can make your own. A week before you plan on using it, steep 1*2 to 1 teaspoon hot red-pepper flakes in 2 cups of extra-virgin olive oil. As the Apulians say, it will add "a tear or two" to your dish.
Storage: Store as for other oils.
SEED OIL
OLIO DI SEMI
When you do not want the flavor of olive oil in the dish, use a neutral vegetable oil such as sunflower, canola, or corn. Some Italian chefs working in America mix two parts corn oil with one part sunflower oil to approximate the taste of Italian seed oil.
Storage: Store the oil away from heat and light. As with any oil, smell it before using. You never know how long it may have sat in a delivery truck or on a market shelf, and oils will go rancid after a while. The rancidity is obvious to the nose.
BUTTER
BURRO
All my recipes that call for butter mean unsalted butter, which is all I use for cooking. If butter is used to cook foods over a high heat such as in frying and sautéing, it should be mixed with a small amount of olive or vegetable oil to prevent it from burning.
Storage: If you do not use unsalted butter often, keep it in the freezer, since the absence of salt shortens its shelf life.
PORK
MAIALE
Italians often use pork, both cured and fresh, for cooking fat. There are a number of choices.
PANCETTA
Pancetta is cured pork belly. Since this is the same cut of meat as bacon, many cookbooks translate pancetta to mean "Italian bacon," an unfortunate reference, since bacon is smoked and pancetta is dry-cured. Their flavors are decidedly different. If you can't find pancetta, an acceptable substitute is fatty prosciutto or prosciutto ends.
Some Italian recipes do call for smoked pork belly, pancetta affumicata, which is similar to our bacon but does not contain the sweeteners used in the American product. If you are substituting bacon for smoked pancetta, try to find one that is not sweetened, or tame the sweetness by blanching it for about 1 minute in boiling water before frying it.
If you live in an area with a large Italian population, you may find pancetta in two forms-rolled and flat; the two are interchangeable.
Storage: Pancetta will keep 3 weeks in the refrigerator wrapped well in plastic, and at least 3 months in the freezer. I chop pancetta into small pieces before freezing, so I can remove small amounts if that is all I need.
PROSCIUTTO
Prosciutto is Italian ham, the cured leg of the pig. Usually prosciutto is sliced to order at meat or deli counters, and there will be a meaty bone or end pieces left. If you are in an Italian market, these pieces may well be on the counter for the taking; if not, ask if they have any you can buy. Remove the meat from the bone and chop it up, with the fat, into 1*4-inch pieces.
If you cannot find end pieces, buy slices, but not the most expensive brands, such as prosciutto di Parma and San Danielle. They are sublime for eating but too costly for cooking. There are good domestic brands, but beware of something called prosciutini, which is overly seasoned and far from the real thing.
Storage: Refrigerate for 4 or 5 days, or freeze for up to 3 months.
SAUSAGE
Sausage (salsiccia) is the most convenient way to use fresh pork as a flavoring for other dishes. Good Italian sausage is made from ground or chopped pork butt and has no filler mixed in. The best Italian sausage is said to be made al punto del coltello-i.e., with the point of a knife. In other words, it should not be homogeneous but have a coarse texture, as though it had been hand-chopped, which we all used to do long ago around Nonna's table. Italian sausage is usually flavored with fennel seed and may be made either "sweet" or "hot." "Hot" sausage has bits of red-pepper flakes; sweet does not. I buy only "sweet" sausage, and add hot pepper to the recipe if I want it.
"Crumble" seems to...
Years ago, I read a recipe for "Italian Spaghetti Sauce" that used canned tomato soup as the base. Like many American children, I had eaten my share of that reconstituted staple, so I could imagine the look and taste of the finished sauce. It would be sort of pinky red and oddly "tomatoey," but its flavor would not remotely resemble Italian tomato sauce.
Whether dishes are classic Italian, or Italian-American, or even Italian-inspired innovations, they share some unmistakable characteristics that make them Italian. No matter how widely the foods of the twenty regions of Italy may vary-not only from each other, but from Italian-American food-they share certain characteristics that just say "Italian."
For a finished dish to taste Italian, it must have Italian beginnings. If you stock your kitchen with some basic ingredients, you will not only produce Italian food, you'll do it quickly.
Keep in mind the Italian expression "What you put in there you will find" (Quello che si mette, si trova), meaning that the ingredients you add to a dish will be tasted, so they must be good. In this case, they should taste Italian.
Stocking an Italian Pantry
When I think back on it, my grandmother's pantry wasn't a single room. It rambled throughout the house. A large alcove, just off the kitchen, held colorful cans, jars, and bottles of foods she had preserved or purchased. Hanging strings of sausages and netted cheeses swung from basement beams above bottles of my grandfather's homemade wine. On Sundays, Nonna's bed might be covered with a clean sheet dotted with homemade ravioli. Tucked into bedroom and hall closets were baskets and sewing boxes filled with sweet biscotti and wandi. With a few purchases from the pushcart outside her door, the makings of a meal were always close at hand.
Such pantries are not merely romantic memories of bygone days. My own kitchen holds most of the same staples that Nonna had on hand and I have spent many a happy hour exploring the larders of contemporary Italian friends. Ceramic jars of green and black olives, tins of salted anchovies, tiny tomatoes strung up to dry, and salamis left to cure-their food storerooms are marvels of texture, color, and taste.
Following are some of the items that I think you should have on hand -- though not necessarily all over the house -- and suggestions for choosing and using them.
Cooking Fats
GRASSO
Cooking fat not only coats the pan but serves as a flavor carrier, so the fat you choose will influence the flavor of the entire dish. Typical Italian choices, alone or in combination, are olive oil, seed oil, butter, and pork. In most cases you can substitute one for the other and create remarkably different dishes with otherwise identical ingredients.
OLIVE OIL
OLIO D'OLIVA
When I use olive oil, I want to taste olive, so I use only extra-virgin olive oil. Many affordable, very fine-tasting brands are available in American markets or specialty stores, and through the Internet. Depending on where and how it was produced, the oil may be fruity, peppery, full-bodied, or mild. Which one you choose should depend on your taste, but I suggest you avoid any that taste overly unctuous. I think such oils make a dish heavy and unappealing.
All regions of Italy except for Piedmont produce some olive oil.
My preferences are for those from Apulia, Tuscany, and Umbria. Italian olive oils are graded according to the amount of oleic acid they contain and whether or not heat or solvents were used in the processing.
Storage: Store the oil away from the heat and the light. If you have a large can, transfer some of it to a smaller oil decanter or a clean, dark wine bottle for easier handling. You can buy cork-bottomed stoppers with pouring spouts at kitchen-supply stores or even liquor stores, which are helpful in controlling the flow. Olive oil will keep for at least a year if stored properly.
EXTRA-VIRGINE: "EXTRA-VIRGIN," OR, AS LISTED ON TRENDY RESTAURANT MENUS, EVO
These oils are the result of the first cold pressing of the olives; no heat or chemicals are involved in the process. Hence, they have the richest olive flavor. They can be filtered or unfiltered, so don't be dismayed by a cloudy appearance. By Italian law, the acid can be no more than 1 percent.
Occasionally you may buy or receive as a gift a truly extraordinary and costly bottle of extra-virgin olive oil. Don't use it for cooking. The flavor will break down and be lost. Just use a splash on top of the finished dish. I know many Italians, Tuscans especially, who have large ready supplies of best-quality olive oils and use them for everything-even deep-frying. I have never felt that extravagant.
VIRGINE: "VIRGIN" OR SOPRAFFINO (FINE)
Like extra-virgin olive oils, virgin olive oils are processed without heat or chemicals. The difference is that their acidity can range from 11*2 to 4 percent.
OLIO DI OLIVE: PURE OLIVE OIL
Pure olive oils are made from the second or third pressing of olives and are usually treated with heat, to encourage flow, and with chemicals, to reduce acidity. Sometimes a bit of extra-virgin oil is added to the beleaguered lot to improve its flavor.
PIQUANT OIL
OLIO AL PEPERONCINO
Hot-pepper oil is olive oil that has been steeped with hot peppers. The Italians from Apulia call it "holy oil" (olio santo), because in ancient times this red-tinged oil was used to anoint those who deserved such accolades. It is used primarily to finish dishes, added at the last minute to a hot plate of pasta or bowl of soup or drizzled on pizza. Many Italian-American restaurants put a shaker bottle of red-pepper flakes on the table for the same purpose, but I think the oil is better, because its flavor is more evenly dispersed. It is available in Italian markets and specialty-food stores, but you can make your own. A week before you plan on using it, steep 1*2 to 1 teaspoon hot red-pepper flakes in 2 cups of extra-virgin olive oil. As the Apulians say, it will add "a tear or two" to your dish.
Storage: Store as for other oils.
SEED OIL
OLIO DI SEMI
When you do not want the flavor of olive oil in the dish, use a neutral vegetable oil such as sunflower, canola, or corn. Some Italian chefs working in America mix two parts corn oil with one part sunflower oil to approximate the taste of Italian seed oil.
Storage: Store the oil away from heat and light. As with any oil, smell it before using. You never know how long it may have sat in a delivery truck or on a market shelf, and oils will go rancid after a while. The rancidity is obvious to the nose.
BUTTER
BURRO
All my recipes that call for butter mean unsalted butter, which is all I use for cooking. If butter is used to cook foods over a high heat such as in frying and sautéing, it should be mixed with a small amount of olive or vegetable oil to prevent it from burning.
Storage: If you do not use unsalted butter often, keep it in the freezer, since the absence of salt shortens its shelf life.
PORK
MAIALE
Italians often use pork, both cured and fresh, for cooking fat. There are a number of choices.
PANCETTA
Pancetta is cured pork belly. Since this is the same cut of meat as bacon, many cookbooks translate pancetta to mean "Italian bacon," an unfortunate reference, since bacon is smoked and pancetta is dry-cured. Their flavors are decidedly different. If you can't find pancetta, an acceptable substitute is fatty prosciutto or prosciutto ends.
Some Italian recipes do call for smoked pork belly, pancetta affumicata, which is similar to our bacon but does not contain the sweeteners used in the American product. If you are substituting bacon for smoked pancetta, try to find one that is not sweetened, or tame the sweetness by blanching it for about 1 minute in boiling water before frying it.
If you live in an area with a large Italian population, you may find pancetta in two forms-rolled and flat; the two are interchangeable.
Storage: Pancetta will keep 3 weeks in the refrigerator wrapped well in plastic, and at least 3 months in the freezer. I chop pancetta into small pieces before freezing, so I can remove small amounts if that is all I need.
PROSCIUTTO
Prosciutto is Italian ham, the cured leg of the pig. Usually prosciutto is sliced to order at meat or deli counters, and there will be a meaty bone or end pieces left. If you are in an Italian market, these pieces may well be on the counter for the taking; if not, ask if they have any you can buy. Remove the meat from the bone and chop it up, with the fat, into 1*4-inch pieces.
If you cannot find end pieces, buy slices, but not the most expensive brands, such as prosciutto di Parma and San Danielle. They are sublime for eating but too costly for cooking. There are good domestic brands, but beware of something called prosciutini, which is overly seasoned and far from the real thing.
Storage: Refrigerate for 4 or 5 days, or freeze for up to 3 months.
SAUSAGE
Sausage (salsiccia) is the most convenient way to use fresh pork as a flavoring for other dishes. Good Italian sausage is made from ground or chopped pork butt and has no filler mixed in. The best Italian sausage is said to be made al punto del coltello-i.e., with the point of a knife. In other words, it should not be homogeneous but have a coarse texture, as though it had been hand-chopped, which we all used to do long ago around Nonna's table. Italian sausage is usually flavored with fennel seed and may be made either "sweet" or "hot." "Hot" sausage has bits of red-pepper flakes; sweet does not. I buy only "sweet" sausage, and add hot pepper to the recipe if I want it.
"Crumble" seems to...
