By Marguerite DiMino Buonopane
Ponder Boston’s North finish and you may envision a spot full of nice meals. Italian markets jam-packed with strings of thick sausage, nice wheels of cheese, bushels of seafood, slabs of darkish chocolate, and lumps of unpolluted vegetables and fruit line the streets. For generations, the chefs of this Italian-American local have reworked those very good parts into memorable meals.
For greater than 30 years, Marguerite DiMino Buonopane, one of many North End’s so much celebrated chefs, has shared her secrets and techniques to making this culinary magic on your personal kitchen. Now she gathers greater than 275 of her personal mouthwatering recipes peppered with savory colour pictures. the result's a full-color, deluxe variation of a precious cookbook vintage.
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Extra resources for The Complete North End Italian Cookbook: Authentic Family Recipes
Reduce heat to medium-low, cover, and simmer until potatoes are tender. Cool slightly. 4. Place in a blender or food processor and puree until smooth. 5. Before serving, add cream and heat until piping hot. Adjust seasonings and garnish with fresh chives or parsley.
2. Put the eggplant slices into a pile and press until most of the liquid drains out. Squeeze well and wipe dry. 3. Arrange the slices in a 1-quart screwcap jar that has been sterilized, adding the garlic, basil, oregano, peppers, and vinegar to every other layer until all ingredients are used. 4. Press down firmly and pour enough olive oil to cover the eggplant mixture. 5. Store in refrigerator at least 48 hours. Serve cold or at room temperature. indd 29 4/3/14 3:29 PM Mom’s Potato and Egg Frittata Serves 6 A frittata is an Italian peasant version of the French omelette.
Add the fish, salt and pepper to taste, and optional Tabasco and cook for 5 minutes, tossing gently. 3. Using a wooden spoon, stir in the tomato paste, wine, and water. Bring to a soft boil, then reduce heat and simmer for 5 more minutes. 4. Remove from heat and slowly add brandy and warmed cream, stirring gently. 5. Return to heat and simmer for 3–5 more minutes. 6. Serve immediately in soup bowls with side dishes of salad and crusty bread. indd 44 4/3/14 3:29 PM Zuppa di Venerdi Santo Good Friday’s Soup Serves 2–4 Good Friday is so special and busy that sometimes we need a small, quick meal.
The Complete North End Italian Cookbook: Authentic Family Recipes by Marguerite DiMino Buonopane