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Rustic Italian (Williams-Sonoma): Simple, Authentic Recipes for Everyday Cooking Hardcover – December 6, 2011

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Hardcover, December 6, 2011
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--This text refers to an alternate Hardcover edition.

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Editorial Reviews

About the Author

Domenica Marchetti is the author of six books on Italian cooking. Her recipes and articles on Italian home cooking have been widely published in national publications including Cooking Light, Fine Cooking, Food and Wine, Health, the Chicago Tribune and The Washington Post; and online at Leite's Culinaria, NPR Kitchen Window, and Apartment Therapy's The Kitchen. She is also the co-founder of American Food Roots, an online publication that tells America's food stories and explores why we eat what we eat. Read more about her at --This text refers to an alternate Hardcover edition.

Excerpt. © Reprinted by permission. All rights reserved.

Bucatini with Caramelized Onions & Pancetta
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
*Serves 4.

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 --This text refers to an alternate Hardcover edition.

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Product Details

  • Hardcover: 224 pages
  • Publisher: Weldon Owen (December 6, 2011)
  • Language: English
  • ISBN-10: 1616281650
  • ISBN-13: 978-1616281656
  • Product Dimensions: 7.2 x 1.1 x 9.5 inches
  • Shipping Weight: 2.4 pounds
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (9 customer reviews)
  • Amazon Best Sellers Rank: #868,686 in Books (See Top 100 in Books)

More About the Author

Before I was a cookbook author and food writer, I was a newspaper reporter. I wrote about all kinds of things: school board meetings, the latest fitness craze, or how billionaire philanthropists like to give away their money. I hardly ever wrote about food, even though it was the subject I thought about most. Years after I had graduated from Columbia School of Journalism and worked at several newspapers, it finally dawned on me that I could and should be writing about food. So that is what I am doing.

I grew up in an Italian family. At the dinner table we spent more time debating what we should eat tomorrow night than politics or the news of the day. My mother is a native of Chieti, a picturesque hilltop city in Abruzzo, not far from the Adriatic coast. She had my sister and me shaping gnocchi and ravioli by the time we could see over the kitchen counter. We spent our summers in Italy with my mother's three sisters (all great cooks); each year my father planned trips around the peninsula guided by where the best local food and wine were to be found.

I've continued the tradition of food-focused trips now that I have my own family, and I'm happy to say that my latest book, The Glorious Pasta of Italy, has some great examples of little-known regional specialties as a result.

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Customer Reviews

Most Helpful Customer Reviews

6 of 6 people found the following review helpful By ILoveRome on December 8, 2012
Format: Hardcover
This summer I visited Rome and the coast of Italy with my husband. I didn't know what to expect and was surprised by the simple yet wonderfully delicious food. I absolutely feel in love. Still on a high when I returned I saw this book and was pleasantly surprised to see recipes for dishes we had enjoyed. I make Speghettini con Zucchine e Speck all the time; a dish we enjoyed in a small cafe when we were looking for a fast meal. I really enjoy the notes from the author which are included with each recipe; it makes me want to learn even more about my new favorite place on earth.
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2 of 2 people found the following review helpful By Donna Burnett on October 5, 2013
Format: Hardcover Verified Purchase
Great cookbook, recipes easy to follow! Just like being in a trattoria in Italy! Bought the book for my husband who loves to cook Italian!
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5 of 7 people found the following review helpful By Eat&Run on April 10, 2012
Format: Hardcover Verified Purchase
I don't have much time but I am surprised this book isn't getting more reviews. When it first came I looked through and thought, "maybe there's not so much in this one from Domenica", but once I got time to take a look through, I made four things from the book the first weekend I played with it. All were interesting and so easy, I even was making them in a relative's kitchen with rudimentary equipment. The recipes don't necessarily look that different if you have a lot of italian cookbooks (as I do), but she adds little twists to each that are really interesting with so little work. The title "Rustic Italian" is a bit overplayed these days so maybe that's why more people aren't reviewing this little gem. It's a winner and I will be keeping it handy!
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1 of 1 people found the following review helpful By SparkleCamp on June 21, 2013
Format: Hardcover Verified Purchase
Haven't had a chance to delve too deeply into it, but have looked at this book before so wanted it for myself. Thanks for the quick turnaround and the great condition.
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1 of 1 people found the following review helpful By Joseph Estrada on October 12, 2015
Format: Hardcover Verified Purchase
Although I have not cooked anything from this book, it will prove its weight in Gold when cooking starts. Thank you for the excellent service.
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