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Osteria: Hearty Italian Fare from Rick Tramonto's Kitchen by Mary Goodbody and Rick Tramonto

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Notes about Recipes in this book

  • Banana waffles with Nutella

    • BigOrangeTiger on January 14, 2018

      Delicious - only made a quarter of the batter (and didn't do the toppings) - but really great regardless. Made 4 '5-hearts' waffles - just enough for breakfast for two.

  • Charred squash with balsamic vinegar and Parmigiano-Reggiano

    • fprincess on February 05, 2011

      Flavors are good. I thought the instructions were a little off. Why not just roast the squash in the oven (skipping the frying step in olive oil) and then finish with the balsamic-brown butter? Flavors were good.

    • fprincess on February 05, 2011

      Flavors were good - the balsamic vinegar and parmesan add a nice punch to the sweet squash. I thought the instructions were a little off. Why not just roast the squash in the oven (skipping the frying step in olive oil) and then finish with the balsamic-brown butter sauce?

    • crandall57 on March 15, 2015

      We used delicata squash and thought the dish was excellent.

  • Pappardelle with meat ragu

    • crandall57 on March 15, 2015

      Excellent dish. It makes a lot, freeze the leftovers.

  • Stracci with red wine-braised duck

    • crandall57 on March 15, 2015

      Excellent dish. Didn't use stracci; made linguine instead.

  • Tuna Siciliana

    • crandall57 on March 15, 2015

      This dish was easy to prepare and delicious. Make it in the summer when basil is fresh.

  • Roman braised oxtail

    • crandall57 on October 06, 2013

      We serve it over pasta. Great on pappardelle.

  • Grilled pork chops with broccoli rabe

    • crandall57 on March 15, 2015

      The brine for the pork chops creates a moist and flavorful chop. We've used long bone chops from Bella Tara farm and center cut chops, both were delicious.

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  • ISBN 10 0767927710
  • ISBN 13 9780767927710
  • Linked ISBNs
  • Published Oct 01 2008
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Broadway Books
  • Imprint Broadway Books

Publishers Text

One of America's premier chefs, Rick Tramonto wows critics and diners alike with mouthwatering menus inspired by the comforting, family-style meals served in Italy's osterias (taverns). Now in Osteria Tramonto adapts these restaurant favorites for recipes ideally suited for the home kitchen.

Easy to prepare and unfailingly satisfying, the recipes will transform everyday eating, from morning to night. There are breakfast and brunch dishes such as blood orange crepes and Sicilian-style eggs with spicy tomato sauce; lunchtime salads, soups, and sandwiches; and such delectable main courses as Rick's mother's Lasagna, Wood-Roasted Mussels in White Wine, and Lamb Porterhouse with Salsa Verde. Numerous small plates, including panini and crostini, provide a wealth of choices for snacks and casual entertaining. Desserts, such as Italian Chocolate Pudding, add a sweet finish to any meal.

With stunning full-color photographs throughout, Osteria! is an appealing gift for anyone who appreciates good food.

Rick Tramonto is the chef and partner at the award-winning Chicago restaurant Tru, and Osteria di Tramonto and Tramonto Steak and Seafood in Wheeling, Illinois. Named Best Chef in the Midwest by the James Beard Foundation in 2002, he has been featured in USA TODAY, The New York Times, People, and Gourmet, and has appeared on Today, The Oprah Winfrey Show, and Good Morning America. The author of six books, including Amuse Bouche and Fantastico!, he lives in Chicago, Illinois.



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