A review from "Cooks' Books"

books:

	• Deliciously Italian: From Sunday Supper to Special Occasions-101 Recipes to Share And Enjoy Frederic Moramarco, Stephen Moramarco Citadel, 2006 - 256 pages average customer review:based on 2 reviews view larger image
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Mama Mia!!

I cooked two of the dishes from this book for a couple of tasting party at the author's house. I was really proud of the dishes I made and thought everyone there would be in awe of my mad culinary skills. Boy, was I wrong! Every single dish that everyone made equally delicious. So, while I didn't get to stand out as an Iron Chef, I did get to eat a boatload of great food!

A review from "Cooks' Books"

COOKS' BOOKS
'Deliciously Italian' serves recipes just like home

By Lisa Messinger

`DELICIOUSLY ITALIAN' - Frederico Moramarco and Stephen Moramarco offer 101 Italian recipes to share and enjoy.

"Deliciously Italian" by Federico Moramarco and Stephen Moramarco (Citadel Press, $14.95).

Being an English professor and the editor of San Diego State University's journal "Poetry International," Federico Moramarco is rarely at a loss for words.

When that unusual situation does occur, however, food is usually at the root of it. Specifically, it's the treasured recipes of his Italian ancestors, which Moramarco has been perfecting in his kitchen for decades, that make his jaw drop.

That's the attitude that led to Moramarco and son Stephen's compilation of recipes for "Deliciously Italian" (Citadel Press, $14.95). It's the best kind of cookbook, one that collects and reflects upon family favorites that cover everything from hearty Sunday suppers to special occasions. That's refreshing, because so many books only concentrate upon one or the other.

The Moramarcos have added other welcome touches in the inclusion of favorite recipes from Italian restaurants around the country, many of which are undiscovered gems, as well as staples from the families of their friends.

You will sample Moramarco cousin Cesita's Orecchiette with Potatoes and Arugula, a specialty in southern Italy in Apulia, where the family originated, as well as a wonderful zucchini stuffed with red onion, carrot, bell pepper, basil, cream and parmesan cheese from Monica's Trattoria in Boston's North End. Next, you might have friend Dan Venzoni's grandmother's famous four-cheese (ricotta, parmesan, Romano or asiago and mozzarella) ravioli, followed by Federico Moramarco's father's signature braciole (braised herbed beef rolls).

Like most outstanding food in Italy, many of these recipes are extremely simple, straightforward and rely on the freshest of seasonal ingredients. The Moramarcos, in fact, suggest doing what they and many of their friends do: growing some key vegetables and herbs.

What "Deliciously Italian" emulates so well is a heightened, edited version of most of our real cooking lives, where we pass around our most-treasured family and restaurant recipes to our favorite people with chatty phone calls in between about how wonderful the dishes taste.

COUSIN CESITA'S ORECCHIETTE WITH POTATOES AND ARUGULA

1 large bunch arugula

1 pound Yukon Gold potatoes, peeled and cut in 1/4-inch slices

Salt, to taste

1 pound orecchiette

3 tablespoons extra-virgin olive oil

1 garlic clove, minced

1 dry hot red pepper, chopped (see note)

Yields 4 servings.

Wash arugula and boil with potatoes in salted water. After 5 minutes, add orecchiette and cook until al dente (follow package directions). Drain.

Heat oil in large skillet and saute garlic and red pepper (or red pepper flakes) for about 2 minutes. Add cooked pasta, potatoes and arugula to skillet. Salt to taste. Toss all ingredients and serve.

Note: Experts recommend wearing rubber gloves when handling peppers and not touching your eyes during or afterward. If you want to make this dish less spicy, leave out this ingredient and add a few pinches of red pepper flakes.

MONICA'S TRATTORIA STUFFED ZUCCHINI

2 medium-size zucchini

1 egg

1/2 cup cream

1/2 red onion, diced

1/2 carrot, diced

1/2 red bell pepper, diced

3 basil leaves, chopped

Salt and pepper, to taste

1/2 cup grated parmesan cheese

Pinch of chopped parsley

Yields 4 servings.

Preheat oven to 350 F.

Cut zucchini in 1/2 lengthwise. Scoop out inside of zucchini and dice it, setting aside shell for baking.

In medium bowl, whisk egg and cream. Add vegetables, basil, salt and pepper, to taste, and stir until well combined.

Place vegetable mixture inside zucchini shells and sprinkle with parmesan and parsley. Place stuffed zucchini on a baking sheet lightly coated with oil and bake for 25 to 30 minutes. Serve warm.

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Lisa Messinger is a first-place winner in food writing from the Association of Food Journalists and the author of seven food books, including "Mrs. Cubbison's Best Stuffing Cookbook" and "The Sourdough Bread Bowl Cookbook." She also writes the Copley News Service "After Work Gourmet" column.

© Copley News Service

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