Italian fare that's eaten with family

BOOKMARK

March 22, 2006|By SUSAN REIMER | SUSAN REIMER,SUN REPORTER

Ciao Italia Pronto!

30-Minute Recipes from an Italian Kitchen

How to Cook Italian

By Giuliano Hazan

Scribner / 2005 / $35

In keeping with the family theme, Giuliano Hazan, son of Italian cookbook author Marcella Hazan, has created a cookbook for the accomplished Italian cook.

This book reads like a cooking course: It begins with lessons on equipment and pantry supplies, then goes on to cooking technique and food preparation. (The lesson on trimming leeks was particularly helpful.)

The author follows with basic recipes for stocks, sauces and homemade sausages, then moves through the courses.

As thoroughgoing as this book is, Hazan's stated goal is to simplify Italian cooking. Many of his 225 recipes have surprisingly few ingredients and require only about 30 to 45 minutes of preparation time.

Like the authors of the previous two books, Hazan, who teaches all over Europe and the United States, emphasizes multiple small courses and the bonding that happens over a long meal.

susan.reimer@baltsun.com

Spaghetti Spezzati Con Gamberi (Broken Spaghetti With Shrimp)

Serves 8

1 teaspoon (or more) dried hot red-pepper flakes

1 large garlic clove, peeled

2 tablespoons flat-leaf parsley

1 tablespoon fresh mint leaves

zest and juice of 1 lemon

salt to taste

1 pound frozen medium-sized cooked shrimp, defrosted

2 teaspoons extra-virgin olive oil

1 cup frozen chopped broccoli or spinach, defrosted and squeezed dry

6 cherry tomatoes, cut in half

1 pound spaghetti or other long pasta, broken in half

1/4 cup reserved cooking water

coarse black pepper to taste

Mince the red-pepper flakes, garlic, parsley and mint together. Transfer the mixture to a bowl. Stir in the zest and lemon juice and a pinch of salt. Toss the shrimp in the mixture and allow it to stand for 5 minutes.

Heat olive oil in a saute pan. When the oil is hot, stir in the shrimp and cook 2 minutes. Stir in the broccoli or spinach and cook 1 minute more. Stir in the tomatoes and cook 1 minute longer. Keep the mixture warm.

Cook the spaghetti. After draining the spaghetti, add it to the shrimp along with the reserved water and reheat quickly, until everything is hot. Correct the seasoning with salt and pepper, and serve.

From "Ciao Italia Pronto!"

Per serving: 260 calories, 17 grams protein, 3 grams fat, trace saturated fat, 42 grams carbohydrate, 3 grams fiber, 84 milligrams cholesterol, 102 milligrams sodium

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