The Complete North End Italian Cookbook: Authentic Family Recipes
Marguerite DiMino Buonopane
Format: PDF / Kindle (mobi) / ePub
Think of Boston’s North End and you will envision a place filled with great food. Italian markets filled with strings of thick sausage, great wheels of cheese, bushels of seafood, slabs of dark chocolate, and mounds of fresh fruits and vegetables line the streets. For generations, the cooks of this Italian-American neighborhood have transformed these wonderful ingredients into memorable meals.
For more than 30 years, Marguerite DiMino Buonopane, one of the North End’s most celebrated cooks, has shared her secrets to creating this culinary magic in your own kitchen. Now she gathers more than 275 of her own mouthwatering recipes peppered with savory color photos. The result is a full-color, deluxe edition of a treasured cookbook classic.
ditali, small shells, or elbow macaroni Freshly grated Parmesan cheese 1. Put the salt in the water and heat to boiling in a large saucepan. 2. Gradually add the pasta. Boil rapidly, uncovered, about 12 minutes or until al dente. Reserving 1 cup of liquid, drain the pasta in a colander, and rinse it under cold water to prevent sticking. Reserve. 3. When the beans are tender, add the drained pasta and the marinara sauce to the pot. If more broth is desired, add the 1 cup of reserved liquid from
half hour; it can be cooked ahead and reserved. The sauce refrigerates well for several days and freezes excellently. 1⁄4 cup olive oil 1 pound ground meat (1⁄2 pound beef, 1⁄2 pound pork) 1 small onion, chopped 1 garlic clove, chopped A couple pinches of dried basil, red pepper flakes, and mint Salt and freshly ground pepper to taste 1 (28-ounce) can peeled and crushed tomatoes 1. Heat the olive oil in a large skillet. When it is rippling hot, add the ground meat and start to brown it,
using canned tomatoes, squeeze them to eliminate the seeds, and reserve the juice. 4. While the pasta is cooking, heat the olive oil in a saucepan. Push the garlic through a garlic press into the oil, or mince it and add it to the oil. Sauté for 1 minute on medium-low heat. 5. Add the chopped tomatoes, basil, parsley, salt, and pepper. Cook until the mixture is reduced to a sauce consistency. Add the reserved tomato juices if the sauce looks drier than you like. 6. Drain the cooked pasta
to press the edges tightly together until all the dough is sealed. 4. Moisten the top and sides of the calzone with olive oil, using a pastry brush or the palm of your hand to spread it evenly. Cut a few slits in the middle of the calzone. Place some cubes of mozzarella and a ladleful or two of tomato sauce in each of these slits. Use all the cheese and sauce. 5. Bake the calzone in a preheated 350°F oven for 40–45 minutes or until golden brown. It is best to use the medium rack of the oven. 6.
remaining warm water until dough is thicker than pancake batter, using more water if needed. Dough should be heavy and sticky. 4. Wet hands and knead dough until smooth and shiny. Do this by loosening dough from edge of bowl and gently folding dough over and over, from top to bottom, always staying in one direction, until well mixed. 132 The North End Italian Cookbook 03_NEICB_118-191_ID55.indd 132 4/3/14 3:33 PM 5. Stir in black pepper and cooked fish chunks and, with wooden spoon or even