Milk Street Backroads Italy: Finding Italy's Forgotten Recipes (A Cookbook) by Christopher Kimball

Discover the real techniques, ingredients, and stories behind the Italian dishes you know and love—and the ones you've yet to try—with more than 145 delicious recipes that bring simplicity back to Italian cooking, from the James Beard Award-winning team at Milk Street. Forget everything you thought you knew about Italian food. In Italy, cooks throw away their garlic, they don't stir their polenta, and they never labor over pans of risotto. But they do make enormous meatballs that are tender and light, and they occasionally break all the rules when making pasta. The editors at Milk Street have spent years scouring small eateries, local markets, farms and home kitchens from Lombardy to Calabria and from Sardinia to Sicily in search of fresh takes on classic recipes as well as little-known regional favorites that never crossed the Atlantic. On our travels we found new ways with pasta, from foolproof cacio e pepe in Rome to Puglia's olive oil—crisped fettuccine with chickpeas and a lemony pesto from Amalfi, where the pasta itself is enriched with citrus. Plus some surprising tomato sauces, including spaghetti all'assassina from Bari—spicy, charred, and made in one skillet. We visited a Neapolitan trattoria where five sisters serenade diners with opera and serve an eggplant Parmesan that's rich, but never fried. In Northern Italy, we made meatball-like bread dumplings simmered in chicken broth. And in Sardinia, a hearty herb soup studded with pancetta, beans, and tiny nuggets of pasta. Read more

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From the Publisher PASSATELLI IN BRODO Breadcrumbs, eggs and cheese combine to make the world's fastest and best "pasta" that is cooked quickly in chicken broth. RAGU CILENTANO Short ribs are slow cooked with pancetta and onion and turned into one of the world's best pasta sauces. BONET ALLA PIEMONTESE This chocolate/coffee custard is accompanied by a caramel sauce with amaretti cookies folded into the custard. PALLINE AL VERDE Spinach and ricotta dumplings are served in a quick tomato sauce. STRACCETTI DI MANZO A trattoria staple. Thin "rags of beef" are quick cooked and served on a bed of arugula. SPAGHETTI ALL'ASSASSINA This simple pasta sauce is "charred" giving this dish a ton of depth and flavor.