Sorella: Recipes, Cocktails & True Stories from Our New York Restaurant by Emma Hearst and Sarah Krathen

  • Oca zamperosee (page 32)

    from Sorella: Recipes, Cocktails & True Stories from Our New York Restaurant Sorella by Emma Hearst and Sarah Krathen

    • Categories: Cocktails / drinks (with alcohol)
    • Ingredients: vodka; Campari; limes; oranges; grapefruits; sugar
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Notes about this book

  • Frogcake on April 01, 2017

    SPINACH AND KALE DIP -This is the best, most innovative kale dip I've ever tasted. I doubled the kale and omitted the spinach. As well, I had no creme fraiche and was too lazy to get some -so instead I used one quarter cup of Hellmann's mayo and about a two inch slice of rolled tangy goat's cheese. Loved the tastes of the citrus rinds with roasted chopped walnuts. Absolutely delicious with flatbread. So good that we finished it off slathered on BBQ'd rib steaks. Will be making this one again soon -with double the kale.

  • billreiland on October 31, 2013

    A most excellent book. Different and interesting. I have over 125 Italian cookbooks, this is one I want to cook from for a month.

Notes about Recipes in this book

  • Oca zamperosee

    • twoyolks on July 13, 2020

      Nice enough but a little too citrus focused. The Campari provides color but not real bitterness.

  • Tajarin with lamb ragù, black pepper ricotta, pistachios, and mint

    • Frogcake on July 05, 2024

      We loved this innovative take on Ragu and would make it again in a moment. I did stay true to the recipe, which included 4 tablespoons of fennel seeds and 2 tablespoons of cardamom! These added lovely new flavours in combination with the pistachios and chopped mint. We also lived the dollop of peppered ricotta which added a milkyness to the texture. I did toast the pistachios before crushing them. Looking forward to trying more recipes in this book!

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Reviews about this book

  • Food52

    Overall...full of rich and satisfying Italian comfort food. My one critique is that some of the main ingredients might be hard to find, but it's worth every bit of time and money to track them down.

    Full review
  • ISBN 10 1616286040
  • ISBN 13 9781616286040
  • Linked ISBNs
  • Published Oct 29 2013
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Olive Press (NZL)
  • Imprint Olive Press (NZL)

Publishers Text

100 recipes for bold, gutsy, comforting dishes inspired by the flavors of Northern Italy, from the acclaimed Manhattan restaurant Sorella, co-owned and operated by rising star chef Emma Hearst, with her best friend (and honorary “sister”) Sarah Krathen running the front of the house.

After meeting in culinary school, Emma Hearst and Sarah Krathen opened Sorella—Italian for “sister,” in a nod to the deep connection these friends feel for each other—on Manhattan’s Lower East Side. Lauded for its distinctive blend of gutsy northern Italian fare, family-style spirit, and old-world glamour, their charming neighborhood spot has garnered legions of admirers who come for the ethereal homemade pastas, inspired cocktails, and easy conviviality.

In this, their debut cookbook, Emma and Sarah share behind-the-scenes stories, their passion for food and hospitality, and the secrets to making many of their most popular menu offerings at home. The more than one hundred recipes encompass bold-flavored dishes and signature favorites, including their show-stopping Broccoli Fritto and decadent egg-topped Pâté de Fegato, along with clever cocktails and savvy wine pairings.
Bolstered by stunning full-color photographs, visual vignettes, and unforgettable anecdotes that relate everything from the wisdom of Italian grandmothers and the mishaps of opening night to a starring role on Iron Chef, Sarah and Emma convey both their sparkling personalities and their dedication to balancing innovation and tradition. They also offer a truly unique glimpse into what it’s like for two young women to open and run a lively, welcoming, and wildly successful restaurant in New York City.

Selected Recipes Include:
• Arugula & prosciutto salad with pickled cherries
• Marinated mussels & straciatella cheese
• Tajarin with lamb ragu, black pepper ricotta, pistachios & mint
• Cavatelli with porcini & pancetta ragu
• Sorella gnocchi
• Pan-seared mackerel with onion-pine nut puree & pickled vegetables
• Marinated pork chop with wax beans, blistered cherry tomatoes & apple vinegar
• Brussels sprouts with apples & bacon
• Peach crostata with buttermilk gelato
• Bombolini

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