Cooking with Nonna means cooking with love. From the gorgeous layout to the clearly depicted recipes this book is a sure way to impress guests during the holidays. It's a genuine compilation of Italian American recipes in an easy to follow and highly organized cookbook. Reading the side stories pulls at your heart strings and you find yourself talking to each nonna as you re-create the recipes in your own home. You dont have to be Italian to buy this book, you just have to have a love for quality, authentic Italian cooking. If you enjoy cooking you know there's a special place in your heart for recipes which have been passed down through generations. We all hold within us a love for these recipes which have not only withstood time but have appealed to a wide range of palettes over the years. From the savory to the sweet Rossella succeeds in putting together a superb collection of holiday recipes from various regions of Italy. The book is strategically divided into sections by holiday. Each recipe captures a holiday tradition and keeps it alive in an ever changing world. Any Italian American grandma would smile and reminisce flipping through this book. Above all this book guarantees a dining room of full and happy bellies!
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From the Publisher
Learn to cook traditional Italian food for every holiday of the year!
Introduction
“Why does everyone always come over to our house?” I asked my Nonna Romana as I painstakingly ironed her embroidered napkins with perfect creases for the celebration the next day. “Because, Rossella, we keep the family together.” She said in her Italian Nonna voice, which served to remind me that she does, in fact, know everything.
Her words made me think of how in every Italian family there is always that one house that hosts more holidays than everyone else. No matter what distances or circumstances separate people throughout the year, all it takes is one phone call from Nonna to bring everyone back to that holiday table where memories are made.
“We eat, we drink, and we reminisce, but most importantly, we love!”
- Holiday memories and advice from nonnas all over the country
- Personal tips on cooking for a crowd
- 125 classic holiday recipes for Italian-food lovers
- Holiday classics from every region of Italy
- Rossella's signature dishes and unique voice
About the Author
Rossella Rago is the host of the popular web TV series Cooking with Nonna. For each episode of the show, Rossella invites an Italian-American nonna to cook with her and share traditional Italian recipes and fond memories of her childhood in Italy.
Contents
- New Year’s Eve and Day
- Valentine’s Day
- Carnevale
- Good Friday
- Easter Day and Little Easter
- Thanksgiving
- Christmas Eve and Christmas Day
- Saint Days and Celebrations
Recipes from Cooking with Nonna: A Year of Italian Holidays: 130 Classic Holiday Recipes from Italian Grandmothers
Nonna Romana Sciddurlo’s Lamb With Potatoes
Tiel la di Agnello e Patate
Prep Time: 15 Minutes • Cook Time: 1 Hour 15 Minutes • Yield: 4 To 6 Servings
If you’re entertaining a big group for Easter (yes, I know this is an Italian holiday cookbook and the idea of entertaining anything but a big group is silly), and you want to make an easy but impressive entrée, then look no further than this dish, which is prepared in the true Pugliese fashion with super-simple ingredients that won’t compete with the flavor of the lamb.
Nonna Carmela D’angelo’s Baccalà Pie
Crostata d i Baccalà
Prep Time: 20 Minutes* • Cook Time: 40 Minutes • Yield: 6 To 8 Servings *requires 1 To 3 Days Of Soaking
Once regarded as a fish for the poor, baccalà, or salt cod, is making a comeback on the food scene. Nonna Carmela’s baccalà pie uses the traditional Pugliese dough and has a filling that is the perfect blend of sweet and savory. Her grandchildren have taken on the tradition of making these pies every year for Easter.
Nonna Maria Pesce’s Butternut Squash Lasagna
Lasagne di Zucca
Prep Time: 35 Minutes • Cook Time: 1 Hour 40 Minutes • Yield: 6 Servings
Italian-Americans can’t seem to celebrate Thanksgiving without a pasta course preceding the turkey. You know, just in case a twelve-pound (5.4 kg) turkey with all the trimmings isn’t enough food. Lasagne or some other kind of pasta al forno is a classic choice.
Nonna Rosa Carmelo’s Mussels In Red Sauce
Zuppa di Cozze con Pomodoro
Prep Time: 10 Minutes • Cook Time: 20 Minutes • Yield: 6 Servings *requires 1 To 3 Days Of Soaking
Mussels were always plentiful and inexpensive in southern Italy, especially in Puglia, where my family has roots. Back in Italy, my Zia Rosa would have classically prepared these in bianco, in a simple white wine sauce. She learned to make them in this delightfully spicy red sauce from a Neapolitan neighbor in Brooklyn.
About the author
These are real recipes from real people and the story’s are beautiful
I loved everything in this cook book!! They are authentic and if some of you don’t have your Nonni around they fill in the pieces to missing recipes !! Thank you Rosella ❤️❤️👏🏻👏🏻👏🏻👏🏻
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