Bring the bold and beloved flavors of Italy into your kitchen with this enticing collection of authentic dishes made modern. Domenica Marchetti is back with her stellar Italian cooking and more great recipes in Rustic Italian. With over 80 recipes for simple, seasonal Italian fare, exquisite hand-painted illustrations, and gorgeous full-color photography, this book celebrates an irresistible cuisine and will inspire home cooks everywhere.
This expanded version of the 2011 title features more than 20 new recipes—such as burrata with shaved fennel and pink grapefruit, tagliatelle with juniper-spiced short rib ragu, creamy lemon risotto with asparagus, and roasted swordfish with Ligurian herb sauce—along with new illustrations and photography.
Domenica’s narrative notes and suggested wine pairings accompany every recipe. An ingredient glossary, comprehensive guide to salumi and cheese, and an Italian wine primer round out this gorgeous cookbook.
1⁄2 lb (250 g) pancetta, cut into 1⁄4-inch (6-mm) dice 2 tablespoons extra-virgin olive oil 21⁄2 lb (1.25 kg) red or yellow onions, or a mix of both, halved and very thinly sliced lengthwise 1 teaspoon minced fresh oregano Fine sea salt and freshly ground black pepper 1 lb (500 g) dried bucatini or perciatelli 1⁄2 cup (4 fl oz/125 ml) dry white wine 1⁄2 cup (2 oz/60 g) freshly grated pecorino romano cheese, plus more for serving
In a large frying pan over medium-low heat, sauté the pancetta until lightly crisped and a little of the fat is rendered, about 10 minutes. Using a slotted spoon, transfer to paper towels to drain. Set aside.
Add the olive oil to the pan and pile in the onions. Using tongs or a wooden spoon, gently toss the onions to coat them as much as you can with the fat. Cover the pan and cook, still over medium-low heat, until the onions are well wilted, 15–20 minutes. Add the oregano, 1 teaspoon salt, and a generous grinding of pepper and cook, uncovered, until golden brown, creamy, and greatly reduced in volume, about 30 minutes. Stir from time to time to prevent scorching.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the bucatini, stir, and cook until al dente, about 11 minutes or according to the package directions. Drain, reserving about 1⁄2 cup (4 fl oz/125 ml) of the cooking water.
Raise the heat under the onions to medium-high, pour in the wine, and stir to scrape up any browned bits from the pan bottom. Let it bubble for a minute, then add the reserved pancetta. Transfer the pasta to the pan and toss gently to combine. Add a splash or two of the pasta-cooking water to loosen the sauce, if needed. Sprinkle in the cheese and toss again. Divide among 4 shallow bowls and serve, passing additional cheese at the table.
WINE SUGGESTION: PECORINO, A SOFT WHITE FROM ABRUZZO OR LE MARCHE