By Michele
Recently, I purchased Alex Guarnaschelli’s newest cookbook “Italian American Forever” and am so thrilled with it. The book’s introduction describes Alex’s life living in midtown Manhattan in the 1980s. She talks about her mom and dad’s competing tomato sauces, which she features in the book, along with her grandma’s marinara sauce with meatballs. Each has their own unique spin on tomato sauce.
I can’t help but flip through page by page, promising myself that I will make many of her recipes. it’s not just that the descriptive dialogue entices you, but the mouthwatering and beautiful photos draw you in. So much so, that I decided I would make several of the recipes and share them with you today.
The first recipe I made was a Fennel, Orange & Celery Root Salad that was a favorite of her dad. It was refreshing and crisp with a light citrusy dressing. I served it to guests, and they thoroughly enjoyed it.
The second recipe made was a Baked Chicken Cacciatore. This was new for me as I always make cacciatore on the stove top in my Dutch oven. She notes that although it is a classic stovetop red sauce dish, she was aiming for more of that oven-baked depth of flavor. Well, she was right! This dish had a lot of steps. However, it rewarded you at first bite. The chicken skin was nicely charred, while the tomato sauce was rich in flavor with just the right touch of garlic.
Lastly, I made Alex’s Classic Spaghetti Carbonara. Yes, it was classic but make no mistake it was classically delicious! Crispy pancetta swirled in a velvety egg and cheese sauce then added to the spaghetti made for a dish rich in flavors that certainly delighted the palate.
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