Bottega: Bold Italian Flavors from the Heart of California's Wine Country

Bottega: Bold Italian Flavors from the Heart of California's Wine Country

Michael Chiarello, Claudia Sansone, Ann Krueger Spivack

Language: English

Pages: 262

ISBN: 2:00245002

Format: PDF / Kindle (mobi) / ePub


Michael Chiarello's fans have watched him on Top Chef Masters, the Food Network, and PBS. He's an Emmy Award winner and award-winning author, with combined cookbook sales of over 400,000 copies. Chiarello returns to the kitchen with a cookbook inspired by the soulful Southern Italian-style menu at his new Napa Valley restaurant, Bottega. It's rich with more than 120 photographs that convey the Bottega experience and 100 amazing recipes for Southern Italian specialties, which, with signature Chiarello style, are designed for the home cook to have as much easy joy cooking as eating. Bottega is Michael Chiarello at his best.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

much water when you’re adding it, but it will work out just right for supremely tender meatballs. I like using homemade bread crumbs, but you can always buy crumbs if you like. Bright spinach gives this soup some color. In the autumn, I switch to mustard greens. Don’t sprinkle Parmesan on this soup; it calls for first-rate pecorino and tiny dishes of Calabrian chile paste as a condiment for anyone who wants some. Serve each bowl with a thick slice of toasted country-style bread that’s been

its accents of Spanish paprika and saffron. This is a signature dish that our regular guests order again and again. Bottega has also become known for octopus with a recipe I created while cooking for the king of Thailand in Bangkok. I like that these dishes are Italian in origin but they’ve been influenced by a wide variety of cultures. The one thing that’s changed since those Chiarellos of old salt-packed their anchovies—today we feel a responsibility to become better stewards of the oceans

anchovies and sauté until the anchovies break up. Add the wine and cook until the liquid has almost evaporated. Add the fumet, bring to a boil, and add the tomato confit. Reduce the heat to a simmer and cook for 20 to 30 minutes. Remove from the heat. FOR THE CROUTONS: Slice all the crust from the ciabatta loaf. Discard the crusts (or save them for making bread crumbs for another dish), and cut the loaf into 2-inch squares or tear them into uneven pieces. Heat a large sauté pan or skillet over

onion, carrot, celery, bay leaf, and prosciutto. Bring to a simmer over medium heat and let the beans cook gently, uncovered, for about 20 minutes. Add the salt, season with pepper, reduce heat to low, and simmer gently until the beans are tender. The timing will depend on the age and size of the beans you’ve used; start tasting for tenderness after 60 to 90 minutes. Let the beans cool completely in the cooking liquid. Set the pan aside or refrigerate for up to 3 days, keeping the beans in their

Grilled Fennel-Spiced Lamb Chops with Roasted-Cherry Vinaigrette Grilled Lamb Spiedini Agrodolce Lavender Limoncello Lemons Preserved Meyer Lemon Roasted Lemon–Rosemary Jus Roasted Lemons Sautéed Spinach with Preserved Meyer Lemon Whole-Citrus Vinaigrette Limoncello Lavender Limoncello Lavender Limoncello Spritzer Limoncello Figs M Madeira-Rhubarb Pappardelle Mallmann, Francis Manhattan Martini, St. Helena Dirty Mascarpone Blue Cheese

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