Michele Scicolone - 1, 000 Italian Recipes

Copyright 2004 by Michele Scicolone. All rights reserved.

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ISBN 0-7645-6676-8

Publisher: Natalie Chapman

Editor: Linda Ingroia

Assistant Editor: Adam Kowit

Production Editor: David Sassian

Production Assistant: Ava Wilder

Cover Design: Jeff Faust

Interior Design and Layout: Holly Wittenberg

Manufacturing Buyer: Kevin Watt

Cover Illustration: Elizabeth Traynor

Manufactured in the United States of America

10 9 8 7 6 5 4 3 2 1
First Edition

Praise for 1,000 Italian Recipes by Michele Scicolone

Michele Scicolone has written the best all-encompassing Italian cookbook to hit the shelves
in years. Her recipes are accessible and beautifully written and the result is a masterpiece
of traditional and nontraditional Italian cookery. This tome is pure inspiration for me, and
its mouth-watering infinity is the crowning jewel of Micheles already brilliant output.

Mario Batali, chef-owner of Babbo, Lupa, Esca, Otto, and Casa Mono (New York City)
and host of the Food Networks Molto Mario

For the past year I had not seen much of Michele around town, and then a two-inch-thick
manuscript landed on my desk. It was 1,000 Italian Recipes by Michele Scicolone, and what
a great collection of recipes it is. Italy is an endless resource for recipes and Michele in
1,000 Italian Recipes has captured some of the best with detailed instructions and informative prose. A must-have for any serious Italian cook. Brava, Michele!

Lidia Matticchio Bastianich, chef, restaurateur, cookbook author, host of public televisions Lidias Italian-American Kitchen

The wide range of recipes and wealth of information on Italian food in 1,000 Italian Recipes confirms why Michele Scicolone was the only chef we would go to when we wanted
to do our Sopranos Family Cookbook.

David Chase, creator and executive producer, HBOs The Sopranos

Michele Scicolone leaves nothing behind in this one-stop luscious library of Italian recipes.
All your favorites in one book!

Mary Ann Esposito, host of public televisions Ciao Italia and author of Ciao Italia in Tuscany

In the day and age of single subject cookbooks, its refreshing to see the amazing
compilation that Michele has put together. Real Italian Food with Real Flavor from
Real Italian Places. I look forward to making good use of this book in my kitchen
for years to come. Im sure you will enjoy it too. Salute.

Michael Chiarello, chef, author, founder of NapaStyle, and host for Fine Living and the Food Network

Nowhere else will you find such a depth and wealth of traditional and contemporary dishes,
all written in Micheles concise and crystal-clear style...If you can have only one Italian
cookbook on your shelf, this should be it. If you think you have too many Italian cookbooks, you havent flipped through this one yet.

Arthur Schwartz, host of radios Food Talk and author of Naples At Table

Everyone who knows me knows I love to eat. Show me recipes this good, and easy, and I cant hold back. Ive already planned 1,000 lunches, 1,000 dinners, and 1,000 midnight snacks.

Steven R. Schirripa, author of A Goombas Guide to Life and Bobby Bacala on HBOs The Sopranos

I have always considered Michele Scicolone a great cook and an outstanding food writer. Now, with her amazing new book, she shares with the reader the simplicity and authenticity of 1,000 splendid Italian dishes. Her recipes, which use wholesome, fresh ingredients, are straightforward and easy to follow. This book will be an asset to anyone who loves Italian food.

Biba Caggiano, author of seven best-selling cookbooks and chef-owner of BIBA restaurant, Sacramento

Dedication

To my mother, Louise Balsamo Scotto,
and my father, Michael Scotto,
who introduced me to the importance and
pleasure of eating well and set me on my path.

Key to Cover Illustration

Italian Wines

Italian wines are recognized as some of the world's finest and are widely available in the United States. I have always found that they are the best complement to Italian food.

Choosing wine need not be complicated. The best way to discover wines that you like is to find a wine store with a large selection and a knowledgeable staff. Tell the staff what you plan to eat and ask for recommendations.

Probably the most important thing you can to do is keep a notebook, recording the wines you have tried, what you served them with, and how you liked them. It is all too easy to forget the name of a wine, no matter how much you liked it. Telling the sales clerk you want the red wine with the green label may or may not be helpful the next time you want to buy a bottle. Many high-quality stores keep computerized records of customers' purchases, and for this service they are worth patronizing.

Generally speaking, light- to medium-bodied wines go well with lighter foods, and richer, heavier dishes are complemented by more complex and more flavorful wines. White wines are usually the best choice with fish, while red wines go with meats. Dry wines are typically a better choice with savory foods, while sweet wines are best for dessert. But there are exceptions to these guidelines, so don't hesitate to experiment if you are so inclined. Your personal taste should be the deciding factor and is really all that matters.

The temperature of the wine is important. Icy cold can mask a white wine's flavor, while too high a temperature may make reds seem heavy and dull. White wine should be chilled to about 45F, while reds are best at cool room temperature, about 65F. Dessert wines that are not sparkling are usually drunk at about the same temperature as red wines, or slightly chilled, while both sweet and dry sparkling wines should be served cold, at about 45F.