1,000 ITALIAN RECIPES
1,000 ITALIAN RECIPES has a new look! First published in 2004 by Wiley Publishing, this book is the culmination of my many years of cooking, eating, and researching Italian food and now it sports a jaunty red cover. Comprehensive and far ranging, 1,000 ITALIAN RECIPES really does contain 1,000 recipes. Believe me, I counted them. Inside you will find old family favorites that I grew up with, such as Struffoli (Honey Balls), Neapolitan Lasagna as my mom and grandma made it, plus recipes I learned in my travels around Italy, like Crispy Pasta with Chickpeas (Ceci e Tria) from Puglia and Roman Style Braised Oxtails (Coda alla Vaccinara).
Too many zucchini? There are more than a dozen recipes to choose from. In the mood for a chocolatey dessert but don’t want to turn on the oven? Try the no-bake Chocolate Salami. No matter what you are looking for, chances are you will find it in 1,000 ITALIAN RECIPES. The recipes range from the simple to the complex so it’s an ideal gift for new brides and graduates, as well as experienced cooks. But don’t take my word for it–Mario Batali called the book “a masterpiece,” and Lidia Bastianich said that it is “A must have for any serious Italian cook.”
Here is a recipe from the book. This was my dad’s Sunday special, a traditional recipe that he learned from his mother. In Naples it is called Gatto’ di Patate, but we just called it Dad’s Potato Pie.
Dad’s Neapolitan Potato Pie
Makes 6 to 8 servings
2 1/2 pounds all-purpose potatoes, such as Yukon gold
1/4 cup plain dry bread crumbs
4 tablespoons (1/2 stick) unsalted butter, softened
1 cup warm milk
1 cup plus 2 tablespoons freshly grated Parmigiano-Reggiano
1 large egg, beaten
1/4 teaspoon freshly grated nutmeg
Salt and freshly ground pepper
8 ounces fresh mozzarella, chopped
4 ounces salame or imported Italian prosciutto, chopped
1. Scrub the potatoes with a brush under cold running water. Place the potatoes in a large saucepan with cold water to cover. Add salt to taste. Cover the pan and bring the water to a boil. Cook over medium heat until the potatoes are tender when pierced with a fork, about 20 minutes. Drain and let cool slightly.
2. Place a rack in the center of the oven. Preheat the oven to 400°F. Butter a 2-quart baking dish. Sprinkle with the bread crumbs.
3. Peel the potatoes, put them in a large bowl, and mash them with a masher or fork until smooth. Stir in 3 tablespoons of the butter, the milk, 1 cup of the Parmigiano, the egg, nutmeg, and salt and pepper to taste. Fold in the mozzarella and salame.
4. Spread the mixture evenly in the prepared dish. Sprinkle with the remaining 2 tablespoons Parmigiano. Dot with the remaining 1 tablespoon butter.
5. Bake 35 to 45 minutes or until the top is browned. Let stand briefly at room temperature before serving.
© 1,000 ITALIAN RECIPES by Michele Scicolone 2004 Wiley Publishing