A Sneak Peek Inside Rachael’s New Book ‘Everyone Is Italian on Sunday’
Growing up in a Sicilian family, Rachael has always been surrounded by people who love to cook – and cook to show their love. Family dinners full of fresh vegetables, platters of pasta, long stories, and plenty of wine were weekly occasions that still hold a significant place in her heart.
Rach says it best, “From the heart and stomach down, I’m Italian.”
Those memories made a lasting impression on how she views cooking today, explaining the title of her latest book, Everyone is Italian Sunday, saying:
“The meaning of being Italian on Sunday is to prepare food with love, to savor it, and to share it with others, sometimes loudly, always with gusto.”
Join Rachael as she invites you into her cucina Oct. 27, when her new book is officially released! Until then, we’re giving you a sneak peek of 5 of the 500+ recipes you can find inside – all of which are special to Rach.
Rach says: “This recipe is a great base for many risotto dishes. It is basic risotto with one important feature that makes it Milanese: The stock is steeped like tea with a fat pinch of saffron, which gives this risotto its rich golden-orange color and extra layer of elegant flavor.”
Rachael’s notes: “‘In the style of porchetta’ means with fennel, rosemary, garlic, and, for me, lemon. Many Italian recipes refer to this manner of flavoring, including recipes for roast chicken […], rabbit, pork chops, and roasts. If you crave porchetta but don’t have four days to plan your meal, these chops are a great idea for dinner.”
“This is a dish I often make for friends because of its color, but it’s the flavors that make return guests request it again and again. If you love the combination of sweet and salty, this dish is for you,” writes Rachael.
Cacciatore can be made with the meat of your choice. Rachael says, “Regionally, this braised dish can be prepared with or without chile pepper. It can be made with rabbit or dark-meat chicken, and the add-in vegetables can vary.”
“What makes my ribollita a bit different from the rest is that I always toast my torn, stale bread until it is deep golden brown, very nutty, and fragrant,” writes Rachael. “Also, I add a rind of Parmigiano-Reggiano cheese to the stock or the soup itself, and (as I do with minestra and minestrone) I purée half the beans to give the broth some weight. The total weight of the dried beans for this soup should be 3/4 pound.”