Cucina Simpatica: Robust Trattoria Cooking From Al Forno by George Germon and Johanne Killeen

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    • Categories: Stews & one-pot meals; Appetizers / starters; Italian
    • Ingredients: white wine; jalapeño chiles; canned tomatoes; littleneck clams
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    • Ingredients: tomato purée; new potatoes; smoked salmon; chives; sour cream
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    • Ingredients: sage; peanut oil; canned anchovies
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    • Ingredients: Fontina cheese; pecorino Romano cheese; heavy cream; spaghetti pasta; eggs; parsley
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    • Ingredients: tomatoes; chicken backs; garlic; onions; chicken necks; carrots; fennel; celery
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    • Ingredients: heavy cream; white turnips; red-skinned apples
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    • Ingredients: basil; heavy cream; tomatoes; summer squash
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    • Ingredients: dried navy beans; pancetta; dried red pepper flakes; prosciutto bones; johnnycake meal; Parmigiano Reggiano cheese; olive oil; ground cumin; bay leaves; fennel; carrots; Savoy cabbage
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    • Categories: Soups; Appetizers / starters; Italian
    • Ingredients: black beans; jalapeño chiles; rosemary; olive oil; celery; Italian bread; prosciutto; butternut squash; carrots; hot sauce
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    • Ingredients: olive oil; tomatoes; corn; balsamic vinegar; country bread; red onions; basil
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    • Ingredients: dried red pepper flakes; red wine vinegar; parsley; cucumbers; olive oil; garlic; basil; red onions; country bread; mesclun; tomatoes; thyme; littleneck clams; scallions; white wine; paprika
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    • Categories: Salads; Appetizers / starters; Italian
    • Ingredients: celery; fennel; lemons; olive oil; Tabasco chipotle pepper sauce; parsley; squid
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    • Ingredients: olive oil; thyme; lemons; white mushrooms; Parmigiano Reggiano cheese
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    • Ingredients: olive oil; yellow onions; Parmigiano Reggiano cheese; parsley; lemons
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    • Ingredients: red wine vinegar; Gorgonzola cheese; hazelnuts; endive; balsamic vinegar; olive oil; peanut oil; radicchio
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    • Ingredients: parsley; olive oil; Parmigiano Reggiano cheese; lemons; fennel
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    • Ingredients: baby red potatoes; olive oil; lettuce; pancetta; balsamic vinegar
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    • Ingredients: bitter greens; slab bacon; red wine vinegar; Dijon mustard; lettuce; olive oil; cabbage
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    • Categories: Bread & rolls, savory; Appetizers / starters; Italian
    • Ingredients: kosher salt; olive oil; Italian bread; garlic
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    • Categories: Bread & rolls, savory; Appetizers / starters; Italian; Vegetarian
    • Ingredients: garlic; green olives; olive oil; black olives; Italian bread
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    • Categories: Bread & rolls, savory; Appetizers / starters; Summer; Italian; Vegetarian
    • Ingredients: kosher salt; tomatoes; garlic; basil; Italian bread; olive oil
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    • Ingredients: garlic; arugula; kosher salt; Italian bread; olive oil
    • Accompaniments: Tuscan bean puree
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Notes about this book

  • Breadcrumbs on May 25, 2013

    This book comes highly recommended by Annief123 on CH. Recommended dishes include: the Clams Alforno, George Germon's favorite recipe in the book is George's Meat Sauce for Pasta, the Tomato & Corn Salad, The Penne w/ Tomato & Five Cheeses - Annie has seen a few chefs on TV make this and give Al Forno's the credit. The Sausages & Grapes ( good buffet dish) Using a good quality sausage is recommended.

  • RaySadler on October 06, 2012

    Peculiar mixture of US/Italian ideas

  • Nancy Levy on December 31, 2009

    Favorite Baked Pasta Dishes Ever

Notes about Recipes in this book

  • Salmon potato cakes with tomato butter

    • Breadcrumbs on January 25, 2014

      p. 28 - I actually only made the tomato butter as I was keen to try another recipe for salmon cakes. This is a very simple recipe where the two obvious ingredients are combined. I used Pomi brand strained tomatoes and unsalted butter. The sauce was rich and of course, buttery. Though I didn’t do it this time, I liked the author’s suggestion to place a dollop of sour cream atop the fish cakes. I think the tart cream would balance the richness of the sauce and the salmon. Photos here: http://chowhound.chow.com/topics/707996#8705223

  • Penne with tomato, cream, and five cheeses

    • Frogcake on December 29, 2016

      This is one of the most decadent pasta casseroles we make in our home. Depending on the scraps in the cheese bin, sometimes it becomes an eight cheese recipe. An incredibly delicious recipe! Important to ensure that the pasta is nicely crisped in the oven.

  • Pizza dough

    • Frogcake on December 29, 2016

      This is my favourite pizza dough recipe (no eggs). I add a nip of honey and a pinch of sea salt.

  • Bruschetta with fresh mozzarella and black-olive puree

    • Frogcake on December 29, 2016

      Lovely and decadent. Important to use freshly pitted black olives and high fat mozzarella.

  • Brushetta with a duo of olive purees

    • Frogcake on December 29, 2016

      Yum. Very easy to whip up if you have access to pitted olives as I do!

  • Grilled pizza with prosciutto, egg, and Parmigiano

    • Frogcake on December 29, 2016

      This is one our favourite pizza combinations. In France, we observed that many bistros call this egg pizza a "Napoleon" pizza.

  • Cranberry-walnut crostata

    • Running_with_Wools on November 23, 2020

      I once ate this cranberry crostata, when this couple had a restaurant at a very high end store in Boston. It was to-die-for. Very thin, and a single serving was the entire crostata. It was not too sweet, and I remember it being so delicious. I did not know there was a recipe in this book, but I will plan to make it now!

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  • ISBN 10 0060161191
  • ISBN 13 9780060161194
  • Published May 31 1991
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher HarperCollins Publishers Inc
  • Imprint HarperCollins

Publishers Text

Cucina Simpatica brings to home cooks the luscious, lusty food of Al Forno, the acclaimed restaurant in Providence, Rhode Island. Since opening Al Forno in 1980, owners-chefs Johanne Killeen and George Germon have won a loyal following, rave reviews, and many awards for their superb food.


The recipes reflect their down-to-earth style of hearty yet simple trattoria and Italian home cooking. Included are detailed instructions for making their renowned grilled pizza. While Cucina Simpatica is organized by courses - from starters, soups, salads, bruschetta, crostinis, and polenta to pizzas, pastas, grills, roasts, braises, vegetables, and desserts - the authors urge readers to be flexible and make their own choices. A grilled pizza accompanied by a small salad may suffice for dinner. Pasta can be served in small portions as a first course or in larger amounts as the focus of the meal. A platter of roasted vegetables makes a fine meatless meal.


Cucina Simpatica inspires home cooks to prepare the rustic, robust Italian-style food from one of America's finest restaurants.



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