By Giuliano Hazan
"All over Italy, at each mealtime, families come home to freshly cooked food," says Giuliano Hazan. "I'd like to show Americans how they too can prepare a delicious meal every day." He is uniquely qualified to do just that. Giuliano grew up in a home where it was almost impossible not to develop a passion for good food-yes, he is the son of Marcella Hazan, queen of classic Italian cooking.
Giuliano Hazan has also written The Classic Pasta Cookbook, a James Beard award nominee with half a million copies in print. His new book, Every Night Italian: 120 Simple, Delicious Recipes You Can Prepare in 45 Minutes or Less combines the best of two worlds-authentic, satisfying Italian food, and fast, foolproof recipes.
Known worldwide as a gifted cooking teacher, he has taught at schools throughout North America, South America, and Italy. In Every Night Italian, his recipes reflect that talent. Each recipe is written in a crystal clear voice. It's as if Giuliano's skilled hand is guiding the home cook as each ingredient is added.
Cooking from Every Night Italian is so easy, it can get addictive. This is food designed for every night of the week—the recipes are fresh and diverse, their ingredient lists are short and simple, and most take well under 45 minutes to prepare. In the unique menu section, Giuliano gives step-by-step instructions on how to make a perfect Italian meal for every occasion. He has created a blueprint for cooking several dishes simultaneously and successfully; giving the exact amount of time needed to complete the entire menu. Recipes run the gamut from soups and appetizers to meats, fish and shellfish, vegetables, salads, pasta and rice, and desserts.
With Every Night Italian, the preparation of a delicious weeknight meal for a busy family need not take up precious time. Start with a quick and simple Insalata Croccante/Crunchy Salad of Radicchio, Endive, and Apple, or sweet Pane e Pomodoro/Tomato, Basil and Bread Salad-both take under 15 minutes to make. Then have a hearty Zuppa coi Funghi e Patate/Wild Mushroom and Potato Soup, prepared in 20. Petti di Polio Arrotolati/Chicken Breast Fillets Rolled with Pancetta, Rosemary and Sage, or a tempting "Pizza" di Carne/Meat Pie, "Pizza" style is perfect for a family meal are both 35 minutes from start to finish. Savory Fusilli al Cavolfiore e Olive/Fusilli with Cauliflower and Black Olives is ready to eat in 40 minutes.
Top it off with decadent, make-ahead desserts like Crema di Ricotta al Cioccolato/Chocolate Ricotta Pudding, prepared in only 15 minutes, or chilled Dolce di Fragole/Rum and Strawberry Layer Cake, made in just 20. The Crostata all 'Arancia/Sicilian Orange Tart (Marcella's favorite!), is a refreshing, aromatic dessert which requires only 20 minutes preparation time.
Salads and vegetable dishes in Every Night Italian can be used to complete a meal as well. In the time it takes to roast a chicken or bake a meatloaf, any of a dozen side dishes can be ready to eat, including refreshing Zucchine alla Menta/Zucchini Sautéed with Fresh Mint, in 20 minutes, savory Insalata di Funghi, Rucola, e Parmigiano/Mushroom, Arugula, and Parmesan Salad, in 15 minutes, or sure-to-be-a-hit Puré di Patate ai Porcini/Porcim Mashed Potatoes, in 40 minutes.
Recipes for special occasions include the Torta di Spinaci/Spinach Torte, which takes 75 minutes from start to finish. It's time well spent for a warm, dense torte of savory spinach and Parmagiano-Reggiano. Fresh and delicate, the Agnello Mantovano/Braised Lamb with an Egg and Lemon Glaze is an elegant lamb dish, ready in 90 minutes.
Every Night Italian also includes The Italian Pantry section, listing the staples of Italian cooking, and a section of Some Essential Techniques, with easy to follow line drawings and instructions for some of the basics like boning chicken breasts, peeling a plum tomato or trimming artichokes.
Giuliano Hazan began his education as a cook before he could reach the counter, and by age 17, was a hard-working assistant at Marcella Hazan's renowned School of Classic Italian Cooking in Bologna. He later taught there for several years and was Director in its final year. In 1988, Hazan opened a gourmet Italian food shop and catering business in Providence, Rhode Island. Later, he became Assistant Executive Chef at Atlanta's Veni Vidi Vici, named best new restaurant of 1990 by Atlanta Magazine. Hazan's attention was next claimed by another new venture, this time in Portland, Oregon, where he was named Executive Chef of a new Italian restaurant, Perlina. As the opening chef he helped establish its regional Italian menu. He now works as a consultant for new Italian restaurants. Giuliano has been a guest lecturer at the Smithsonian Institute and the National Geographic Society in Washington, DC.
Giuliano currently teaches sold-out classes in Italian cooking at over 30 cooking schools throughout North America and around the world and is planning to open his own school in Italy. His website, www.giulianohazan.com, offers an original, authentic Italian recipe each month.
Every Night Italian
By Giuliano Hazan
Scribner, January 2000
Information provided by the publisher.
This page created February 2000
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