• robm on August 23, 2011

  A fine book by San Francisco restaurateur Carlo Middione, with delicious recipes! Italian-American cooking is based on Southern Italian cooking, but you'll find that the original dishes are often fresher and lighter than their American versions.

Notes about Recipes in this book

• Cauliflower salad (Insalata di cavolfiore)

  • nicolepellegrini on September 08, 2021

    Strongly sour cauliflower salad - may be too pungent for some but I liked it.

• Marinated zucchini (Zucchini a scapici)

  • nicolepellegrini on June 02, 2018

    Very nice with fresh, tender, summer zucchini. Be sure to use a very good vinegar as that will be the strongest flavor if you let it sit and marinate for a while before serving.

  • twoyolks on August 27, 2018

    I did not care for this.

• Grilled swordfish (Pesce spada in graticola)

  • nicolepellegrini on July 11, 2020

    First time I've successfully made swordfish rolls. Had to pound thin my slices a bit but it worked! The flavor was a bit overwhelmingly garlicy for me (was worried it would upset my stomach it was so strong) and the swordfish was a little dry despite just being cooed through. Maybe would have been better with a little marinating time?

• Tuna, Calabrian style (Tonno alla Calabrese)

  • nicolepellegrini on April 28, 2018

    This was good; I did dress up the marinara as suggested with some sauteed onions and anchovies (and season the tuna first before baking.) I would make again but next time I would keep the tuna steaks thicker so it doesn't cook through so quickly.

• Calzone, Neapolitan style (Calzone al forno alla Napolitana)

  • twoyolks on March 01, 2020

    It's a pretty good calzone if a bit doughy but it suffers from the same issue as most calzones: the crust to filling ratio is off.

• Shredded egg soup, Roman-style (Stracciatella alla Romana)

  • okmosa on April 21, 2019

    I've never eaten stracciatella before, so I'm not sure what I should have been tasting, although it was very good and has great potential. I don't know why, but I was expecting strands not little pieces of egg and I would have expected the parmigiana flavor to stand out more. Next time I should check the seasoning of the chicken stock, too.