What I like most about the book is that the recipes are accompanied by full page color photos and interesting tidbits about the history of each dish.
This cookbook contains simple, easy to make, everyday good food. Both novice and experienced cooks alike can appreciate the recipes and techniques found within. You'll find everything from Stuffed Zucchini (see recipe below) to Fresh Mint Chip Ice Cream to Pasta with Peppers and Pancetta. The recipes are truly a remembrance of Giuliano's growing up around the table.
(courtesy of Giuliano Hazan, Hazan family favorites)
3 lbs zucchini1/2 lb ground beef
3/4 cup Arborio rice
1/8 tsp fresh grated nutmeg
1 1/2 cups canned whole tomatoes
1 garlic clove
2 Tbs olive oil
Cut of the ends of the zucchini, then cut each in half crosswise. Use an apple corer or dinner knife to scoop out the inside of each zucchini, leaving a tube shape with a 1/4 inch wall. Save the pulp for another meal.
Put the ground meat and rice in a mixing bowl. Add the grated nutmeg and season with salt and pepper. Mix well with your hands, then fill the hollowed-out zucchini with the mixture. Only fill up to about 1/4 inch from the ends to allow space for the rice to expand as it cooks.
Coarsely chop the tomatoes.
Peel and finely chop the garlic and put it with the olive oil in a shallow braising pan or a skillet deep enough to accommodate the zucchini. Place the skillet over medium-high heat. When the garlic begins to sizzle, add the tomatoes and season lightly with salt.
Once the tomatoes are bubbling add the stuffed zucchini and lower the heat to medium. Cook until very tender, 45-50 minutes. If there's still liquid in the pan when they are done, raise the heat and cook uncovered until the sauce reduces. Serve hot or at room temperature.