Rustico: Regional Italian Country Cooking by Micol Negrin

  • Creamy fonduta over fried polenta (fonduta alla Valdostana)

    from Rustico: Regional Italian Country Cooking Rustico by Micol Negrin

    • Categories: Appetizers / starters; Cooking ahead; Italian; Vegetarian
    • Ingredients: cornmeal; Fontina cheese; milk; butter; egg yolks
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  • Eat Your Books

    2003 James Beard Award Nominee

Notes about Recipes in this book

  • Bucatini in chunky eggplant sauce (Bucatini con melanzane spappolate)

    • lils74 on February 09, 2022

      Tonight's dinner. Scaled it down a little according to what I hand; about 250 g of eggplant and a similar weight can of plum tomatoes--so about half the quantities of those in the recipe. Used more fresh oregano than basil since that's what I had more of. I usually just chunk up eggplant for a sauce but I went with the strips as written, which works really well. Even after mashing they retained some shape and were perfect with the longer pasta (didn't have bucatini so used spaghetti) twisting delightfully with the pasta on the fork. Note that my eggplants were of the thinner, longer variety, not large like called for; easier to cut into strips but perhaps less creamy when mashed, I don't know. The only real adjustment needed for me was seasoning--I used a lot more salt and pepper than she calls for. I go to taste anyway, but was surprised at how little was written. Delicious meal that I would make again, great for guests as a primo piatto. Might add a little chilli next time.

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  • ISBN 10 0609609440
  • ISBN 13 9780609609446
  • Published Apr 25 2003
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Random House
  • Imprint Crown Publications

Publishers Text

What Vino Italiano is to Italian wine, Rustico is to Italian food. This is the most comprehensive book ever published in this country devoted to the authentic, diverse, and often surprising dishes of Italy's uniquely distinct regions.

Fans of Lidia Bastianich, Mario Batali, and Lynn Rosetto Kasper who want to take a further step into the richness of Italian cuisine will treasure this cookbook, the first American cookbook to devote equal attention to every region in Italy. Author Micol Negrin visited them all and brought back a glorious variety of recipes found nowhere else.

Each chapter includes information about a region's history, culinary influences, and local tradition--as well as recipes for original dishes encompassing an entire meal, from antipasti to dolci. This is an ambitious and alluring resource for anyone who wants to experience the true breadth and depth of the cuisine of Italy.

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