The Squash: History, Folklore, Ancient Recipes [Hardcover]

Alberto Capatti (Author), Giuseppe Vaccarini (Author)

Product Details

• Hardcover: 143 pages
• Publisher: Konemann (February 1999)
• Language: English
• ISBN-10: 3829014627
• ISBN-13: 978-3829014625
• Product Dimensions: 9.6 x 8.3 x 0.7 inches
• Shipping Weight: 1.6 pounds
• Average Customer Review: 4.0 out of 5 stars  See all reviews (1 customer review)
• Amazon Best Sellers Rank: #3,012,941 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

2 of 3 people found the following review helpful:

4.0 out of 5 stars European spin on culinary uses of Squash, July 21, 1999

By A Customer

This review is from: The Squash: History, Folklore, Ancient Recipes (Hardcover)

The Squash History · Folklore · Ancient Recipes

Celebrated in Recipes from Ancient Times to the Present Introduction by Alberto Capatti Accompanying Wines selected by Giuseppe Vaccarini

By Arneo Nizzoli

Reviewed by Liz Waters Copyright 1999, all rights reserved

This beautifully illustrated book is the first book in this History-Folklore-Ancient Recipes series by Konemann which takes a food and traces its history and uses through ages. This volume, of course, deals with the squash, a ubiquitous vegetable numerous varieties. These books focus more on the European preparations and traditions of the foods selected, and therefore bring a new spin on them for the American audience.

Nizzoli presents ancient and modern recipes that are appropriate for today's kitchens. The recipes are easy to follow and include nutritional data on each one as well as excellent wine suggestions of Giuseppe Vaccarini.

Here is a recipe for you to try from the book:

Rigatoni with Squash

1 lb. 5 oz. /600 g of rigatoni 1 lb./450 g of onions, sliced the heart of 1 celery, chopped 3 lb. 5 oz./1.5 kg of squash, diced 2/3 cup/150 g of butter 6 ripe tomatoes salt pepper grated parmesan

Serves 6

Method 1. Into a wide saucepan put ½ cup/ 120 g of butter, the onion, the celery and the squash and let them cook, without the lid and on a high heat, until the squash has softened. Add the peeled and chopped tomatoes, salt and pepper and cook on a low heat. 2. Meanwhile boil the rigatoni in plenty of salted water.

3. shortly before serving, add the remaining butter to the sauce. Drain and add the rigatoni, and sprinkle with parmesan.

Per portion: 526 calories, fiber 0.29 oz/8.4 g

Wines - choose a young dry white wine, such as a Colli Orientali del Friuli Reisling, Colli di Luni, Falerio dei Colli Ascolani or Falanghina del Sannio.